Recipes

ingredients
• 1 cup raw unsalted almond butter
• 1/4 cup coconut oil (softened but not melted)
• 1/3 cup pumpkin puree (fresh or canned)
• 2 tablespoons maple syrup (or honey)
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 teaspoon fine sea salt
• 3 ounces dark chocolate

Directions:
Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.
Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.
Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.
Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.
Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.

• 4 ounces baby spinach
• 4 ounces arugula
• 1 cup blueberries
• 1 cup cucumber, sliced
• 1 bunch scallions, sliced
• ½ cup fat free crumbled feta cheese
• Fresh ground pepper, to taste
• 41 Olive Wild Blueberry Dark Balsamic (click here to shop)

1.  Have ready a bowl filled with cold water and squeeze the juice of half a lemon into it.
2. Cut the artichoke about 1/3 of the way from the bottom. Rub cut surface with the other lemon half.
3. Peel back and snap the leaves around the base of the artichoke without cutting off the stem.
4. Peel the outer layer of skin off the stem but keep the stem intact.
5. Rub all cut surfaces with the lemon and drops into the lemon water bowl.
6. Repeat with remaining artichokes.
7. Place the oil and garlic and the lemons halves in a pot large enough to hold the four artichokes.
8. Heat the oil and when it is warm add the artichokes, cut side down, then add the stock so it comes to about 2/3 of the way up the sides of the artichokes but not up to the stem.
9. Add thyme, mint, pepper flakes, salt and parsley.
10. Bring to a gentle boil, lower heat to a steady simmer and cover the pot.
11. Cook until the artichokes are cooked through. you can insert a knife into them to see if they are done.
12. When they are ready remove the artichokes to a plate.
13. Raise the heat a little under the pot and reduce the liquid to a light sauce consistency.

      References >

Prep 20 minutes  l   Cook 0 minutes  l  Serves 6

• 2 loaves pita bread
• 41 Olive Persian Lime Olive Oil (click here to shop)
• 1 heart of Romaine lettuce, chopped
• 1 English cucumber, chopped
• 5 Roma tomatoes, chopped
• 5 green onions (both white and green parts), chopped
• 5 radishes, stems removed, thinly sliced
• 1 cup chopped fresh parsley leaves, stems removed


Lime-vinaigrette

• 1½ lime, juice of
• ⅓ cup of 41 Olive Persian Lime Olive Oil (click here to shop)
• Salt and pepper
• 1 tsp ground sumac (optional)
• ½ tsp ground cinnamon
• scant ¼ tsp ground allspice

1. Toast the pita bread in your toaster oven until it is crisp but not browned.
2. Heat 3 tbsp of 41 Olive Persian Lime Olive Oil in a large pan.
3. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper. Remove the pita chips from the heat and place on paper towels to drain.
4. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
5. To make the lime vinaigrette, whisk together the limejuice, 41 Olive Persian Lime Olive Oil and spices in a small bowl.
6. Dress the salad with the vinaigrette and toss lightly. Finally, add the pita chips and toss one more time. Transfer to small serving bowls or plates. Enjoy!

      References >