05 Feb 2018

P's in a pod

This is so easy and delicious. 12oz (340g) uncooked pasta- cook according to directions 1 cup frozen peas, thawed- add during last 3 mins of pasta cooking. Drain and set aside. Return hot pot to stove top and add 3 Tbsp Liquid Gold savory butter olive oil ( I also enjoy a med EVOO here) 2 Tbsp fresh squeezed lemon juice Return pasta and peas to pot, toss and add 1/2 cup freshly grated Parmesan Cheese 2 Tbsp fresh minced parsley 1 tsp grated lemon zest Fresh ground pepper to taste. ** Yum and Yummy by Greta Podleski  

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05 Feb 2018

Buddha Bowl with Creamy Balsamic Vinegar

Creamy Balsamic Vinegar Whisk together 1/4 cup of Liquid Gold med/robust extra virgin olive oil 2 Tbsp Balsamic Vinegar. Almost any flavour would work here. 2 Tbsp Mayo or plain yogurt 1 Tbsp fresh squeezed lemon juice 1 tsp Dijon musturd 1/2 tsp minced garlic Sea salt and ground pepper   Bowl 2 cups peeled and cubed beets 3 tsp olive oil 2 cups peeled and cubed sweet potatoes 1 small red onion, wedged 2 cups coarsely chopped kale, ribs removed 1/4 cup walnut or pecan pieces 2 cups hot cooked quinoa or brown rice 1/4 cups crumbled feta cheese...

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18 Oct 2017

Mexican Red Chili Sauce

Mexican Red Chili Sauce Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup Mexican spice olive oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Bring to boil, lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve.   This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking...

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