The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Happy Holidays from our Kitchen to Yours!

Tis the season to put away the scale and indulge, so for now let’s forget about the calorie counters and enjoy!  At Olivado we believe in a balanced and healthy diet yet understand that every now and again especially this time of year it is fun to bake up something sweet and festive.

For a quick and easy but wonderfully sweet treat, try these red and green holiday cookies.

Fun Festive Cake Mix Cookies

1 package of chocolate cake mix
1/3 cup of Olivado Macadamia Nut Oil
1 large egg
1 cup of heavy whipping cream
1 tbsp of confectioners sugar
1 tsp of vanilla

Preheat oven to 350°, In a large bowl combine cake mix, Macadamia Nut Oil and egg at low speed until moistened and dough is mixed. Drop by rounded tablespoons 2” apart onto ungreased cookie sheet.  Bake for 9-12 minutes.

While cookies are cooling whip cream, sugar and vanilla together . Separate in to three small bowls. Add red and green food coloring to two of the three bowls. Spread whip cream on cooled cookie then carefully place another cookie on top. Festive and colorful cookie sandwiches.

For those of you who are health conscious all year round or have guests who would appreciate a healthy Holiday side dish, try this Toasted Quinoa and Cranberry Salad.

Toasted Quinoa and Cranberry Salad

Rich in protein this vegetarian side dish is a healthy alternative for the holiday season.

2 cups Quinoa
2 tbsp of corn syrup
1/3 cup of cider vinegar
2 tbsp of Dijon mustard
1 tbsp of sweet paprika
1 tbsp of thyme
½ teaspoon of salt and pepper
1/3 cup of Olivado Avocado Oil
1 love of minced garlic
2 red peppers sliced
2 yellow peppers sliced
3 cups of Arugula or spinach
2 green onions chopped
½ cup of pine nuts
½ cup of cranberries

Line a baking sheet with parchment paper to spread dry Quinoa. Toast for 5 min or until golden. Bring 2 cups of water to boil, add toasted quinoa reduce heat and allow to simmer for approximately 10-12 minutes or water is absorbed. Let stand 5 minutes. Whisk corn syrup, vinegar, mustard, paprika, thyme and garlic together. Add oil slowly while whisking constantly until combined. Spread sliced peppers on a lined baking sheet, coat with 2 tbsps of dressing mixture. Roast for 20 min or until tender. Toss Quinoa, peppers and dressing together in a bowl. Garnish with pine nuts and  cranberries.

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