Sprouted Moong (Green Gram) Falafels

This recipe is healthy and a good high protein alternative for people who get tired of eating sprouts just as is. You can bring out the lemon flavor of this recipe with Eureka Lemon Olive Oil.

  • 1 cup sprouted Moong/Green Gram. (You can use any kind of sprouts)
  • 5 cloves of Garlic
  • 1/2 an Onion, finely chopped.
  • A handful of mixed herbs, finely chopped. (Such as coriander, mint, parsley)
  • 1 tsp Roasted Cumin powder
  • Tata Salt Lite, to taste
  • 1/2 tsp All spice powder (can be substituted with brown Garam Masala powder)
  • juice of half a lemon.
  • 1/2 tsp Baking Soda
  • 2 tsp Olive Oil.
  1. You can either use lightly steamed Moong or raw Moong for this recipe as you desire. If you want to use steamed Moong, place them in the microwave, sprinkled with some water and microwave on high for a minute. You’ll need to let them cool down before proceeding. I used raw sprouts.
  2. Pulse the sprouts in the blender, in short 2 second bursts, till it resembles a coarse powder. We do not want a paste. Remove them in a mixing bowl. Add in the garlic and pulse that as well, add to the sprout mix.
  3. Now throw in the Onion, herbs, and the powders. Add salt and mix everything together.
  4. In a spoon, take the lemon juice and add the baking soda to it. Pour the froth into the mixture and combine everything again. Gently make bite sized rounds of falafel, and place them on a plate. I made 8. Put them in the fridge for 5 minutes.
  5. Heat up a non stick pan on medium high with the Olive oil. Put in the falafel rounds and slightly flatten them. Let them be undisturbed for a minute. Flip them over, lower the flame to medium and finish cooking on the other side, approximately 3 to 4 minutes.
  6. Serve hot!

Photo and recipe from: under the Creative Commons Attribution-ShareAlike 3.0 Unported License.

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Roasted Root Vegetables

Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven’t tried them before, give them a chance. You’ll be pleasantly surprised.

This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
  • Prep: 10 min
  • Cook: 40 min
  • Total: 50 min
  • Serves 6 to 8

Preheat the oven to 400°F and grease a 9×13-inch baking dish or casserole dish with olive oil.

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 parsnip, peeled and diced
  • 2 turnips, peeled and diced

Peel butternut squash, parsnip, and turnips. Dice into 1-inch cubes and place in baking dish.

  • 24 brussels sprouts

Wash brussels sprouts and cut in half. Place in baking dish.

  • 2 teaspoons olive oil

Drizzle additional olive oil over vegetables and toss vegetables to evenly coat them in olive oil.

Bake at 400°F. After 20 minutes, use a pair of tongs to flip vegetables over to ensure that they are cooking evenly. Bake until vegetables start to brown and are soft, about 20 additional minutes (40 minutes total).

Serve piping hot or at room temperature.

Recipe and picture are taken from under the Creative Commons License.

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Marinated Beet Salad

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.
  • Prep: 10 min
  • Cook: 1 hour
  • Total: 1 hour 10 min
  • Serves 4 to 6
  • Preheat oven to 350°F.
  • 5 medium beets (about 1 pound)
  • Trim any greens from beets and wash throughly.
  • water
  • Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
  • 1 teaspoon salt

Sprinkle beets with salt.

Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.

Remove from oven, uncover, and let cool.

Once cool, cut off tops and remove skins. Cut peeled beets into small wedges or slices. Place in a glass bowl.

  • 1 teaspoon red wine vinegar, or to taste
  • ½ teaspoon sea salt, or to taste

Drizzle with vinegar and sprinkle with salt. Toss to coat. Let sit for 5 minutes to absorb flavors. Taste and add more vinegar or salt as desired.

  • 2 teaspoons olive oil

Drizzle with olive oil and toss to coat. Serve with bread or a green leaf salad.

Recipe taken from under the Creative Commons License. 

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Better Brussels Sprouts

Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don’t like them, it just leaves more for you.

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Serves 6 to 8
  • 2 pounds Brussels sprouts
  • Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
  • 3 tablespoons olive oil  –  Try our Garlic Olive Oil!
  • 1 tablespoon water
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • Pour olive oil, water, salt, and pepper on top of sliced Brussels sprouts. Toss to coat evenly.
  • Place Brussels sprouts in a single layer on a large, rimmed baking sheet. Cover with aluminum foil and roast at 500°F for 10 minutes.
  • Remove aluminum foil and return to oven. Bake until Brussels sprouts are browned (aka starting to caramelize!), about 10 additional minutes.
  • Remove from oven and transfer to a serving dish.
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Green Beans with Feta and Balsamic Vinegar

Cook greens beans like a gourmet chef with this delicious recipe! You can enhance the flavor of this recipe with our Oregano Balsamic.

  • Green beans
  • Olive oil
  • Water
  • Salt and pepper
  • Balsamic vinegar
  • Feta cheese
    1. Snap ends off green beans. Wash and let dry in colander.
    2. Heat a skillet large enough to hold the beans comfortably (or cook in batches). Add olive oil to glaze the bottom of the pan.
    3. Add green beans to skillet. Be prepared for a lot of noise, as water from the green beans will pop in the oil.
    4. Use long tongs to give the green beans a quick turn in the skillet before covering the pan (this will allow the water to cook off without splattering your whole stovetop and also trap vapor in the pan to add steam to the cooking). You can also turn the beans by shaking the skillet, but I use cast iron, which is too heavy for this method.
    5. Turn the temperature down to medium low.
    6. When the popping has subsided, take the cover off and turn the beans again. They should have a nice coat of olive oil and be turning bright green.
    7. Add a 1/4 cup of water to the pan and cover, leaving the lid very slightly ajar for steam release. If the water doesn’t sizzle as soon as you pour it in, raise the heat a bit. This will give an additional steam cook for the beans. The amount of water and time of cooking now depends on the thickness of the beans and how well you like them cooked (though cooking much longer than crisp-tender will result in a duller color).
    8. In a minute, take the cover off, turn the beans and taste one. If it is done to your liking but there is still water in the pan, raise the heat to cook the water out quickly, turning the beans to release the steam. Otherwise, cover and cook another minute. Add a bit more water and repeat if required.
    9. Salt and pepper to taste. Turn beans over with tongs to distribute evenly.
    10. Remove beans to platter.
    11. Drizzle with olive oil and a spoonful or two of balsamic vinegar, to taste.
    12. Sprinkle with crumbled feta.
    13. Serve hot or make ahead and serve at room temperature.

Photo and Recipe from: and is licensed under a Creative Commons Attribution 4.0 International License.

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Cauliflower Steaks with Olive & Herb Salsa

This Cauliflower Steaks with Olive & Herb Salsa recipe is perfect for those looking for delicious meal that is not only healthy but is also filling!  This recipe takes about 1o minutes to prep and 35 minutes to cook. You can also enhance the flavor of this recipe with our Tuscan Herb Olive Oil.

  • 2 tablespoons olive oil
  • 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
  • 50g (1/4 cup) pimento-stuffed green olives, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon baby capers
  • 1 tablespoon chopped fresh continental parsley
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon caster sugar
  1. Preheat oven to 180C. Line 2 baking trays with baking paper. Heat 2 teaspoons of the olive oil in a non-stick frying pan over medium-high heat. Add 1 cauliflower piece to the pan. Cook, turning, for 4-5 minutes or until golden. Transfer to prepared trays. Season with freshly ground salt and pepper. Repeat with the remaining olive oil and cauliflower pieces. Roast cauliflower for 12-15 minutes or until tender.
  2. Meanwhile, combine the olives, extra virgin olive oil, lemon juice, capers, parsley, oregano and sugar in a small bowl. Season with freshly ground salt and pepper.
  3. Transfer the cauliflower to a serving dish. Top with the olive mixture.

Recipe and photo from: licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Stir Fry Recipe: Green Bean and Shiitake Mushrooms

Make this savory recipe in only 10 minutes! This dish is packed full of flavor and is delicious to even the most picky of eaters.  Add a nutty-sweet flavor to this vegetable dish with out Arbequina Balsamic.


  • 1/2 pound green beans, trimmed
  • 2 teaspoons olive oil
  • 1/2 onion, thinly sliced
  • 6 ounces fresh mushrooms, sliced
  • 1 clove garlic, finelly minced
  • 1 teaspoon finely grated fresh ginger
  • 1 1/2 tablespoon oyster sauce + 2 tablespoons water


  1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
  2. Heat the wok over high heat and swirl in the olive oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
  3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

Picture and Recipe from:

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Salty Broccoli Toast

This Salty Broccoli Toast by is the prefect addition for your Thanksgiving day meal. We suggest serving it as an appetizer for guests as they wait to eat your delicious Thanksgiving day meal!

Ingredients: FOR TWO

(from Good and Cheap p. 72)

  • 2 tbsp butter
  • 4 slices bread
  • 1 tsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 tsp chili flakes
  • 1 anchovy, finely chopped
  • 1 crown and stem of broccoli, chopped
  • Romano or Parmesan, freshly grated
  • salt and pepper

Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over. Add the rest of the butter to the pan to make sure the second side of the toast becomes just as golden as the first. Sprinkle the top of the bread with salt and pepper. Once the second side is golden, set the bread on a plate to await its topping.

To make the broccoli: Warm up the oil in a pan on medium heat. Add the garlic and chili flakes and cook for 2 minutes, until they smell great but are not yet brown. Add the anchovy and cook for another minute. Add the broccoli and about ¼ cup of water. Cover the pan, steam for 3 minutes, then toss and cook for 2 minutes, until the broccoli is tender and the water is gone. Spoon onto toast; top with cheese, salt, and pepper!

Photo & Recipe from:

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Eureka Lemon EVOO Broccoli

  • 1-1/2 pounds broccoli florets
  • 3 Tbsp High Country Eureka Lemon EVOO
  • 1/2 cup seasoned breadcrumbs
  • 2 Tbsp butter
  • 3 Tbsp grated Parmesan cheese
  • salt and freshly ground pepper


Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with the High Country Lemon EVOO to coat. Pour breadcrumb mixture over broccoli and serve immediately.

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Tuscan Herb Asparagus

  • 1 bunch asparagus
  • 2 Tbsp High Country Tuscan Herb EVOO
  • 1/2 chopped red pepper
  • salt and pepper to taste
  • 1/4 cup Parmesean cheese


Heat 2 Tbsp of High Country Tuscan Herb EVOO in a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.

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