Recipes Using Udo's Oil®

Mango Berry Smoothie + Udo’s Oil

By JUSTINA YONG April 12, 2017 in by JUSTINA YONG

Since mangoes require a tropical climate to grow, few states produce them—Florida, Hawaii, and California. While available year-round, Americans get over seventy percent of the mangoes they consume in spring and summer—mostly between April and July—and with most of them coming from Mexico, Peru, Ecuador, and Brazil. In other words, it’s peak mango season!

Take advantage of these special imports by turning them into…

Honey-Chia Overnight Oats with Udo’s Oil

By ROCHELLE BILOW March 16, 2017 in by ROCHELLE BILOW

Adding the Udo’s Oil gives the oats a creamier texture, and eliminates the “chalky” consistency often associated with overnight oats. It’s a blend of flax, sunflower, and sesame seed oils and coconut oil—my favorites!—containing the ideal ratio of omega-3 to omega-6 fats. Y’all know that I’m never one to shy away from dietary fat (remember, fat doesn’t make you fat!)….

Grapefruit & Lettuce Salad with Citrus Balsamic Vinaigrette and Udo’s Oil

Grapefruit & Lettuce Salad in Citrus Vinaigrette

By JUSTINA YONG January 28, 2017 in by JUSTINA YONG

Part of the pleasure of preparing foods at home is that you can experiment and play around with endless combinations. We love going to the farmer’s market to see if they have any interesting varieties of greens and lettuces. You can change up this recipe by adding a bit of arugula or watercress for more flavor, texture, and green variation. We recently discovered…

Asian Miso Dressing

By JUSTINA YONG January 14, 2017 in by JUSTINA YONG

Me so crazy for miso dressing! Yes, that’s what you’ll be telling yourself, once you try our Udo’s Oil Asian Miso Dressing.

A favorite in our repertoire of dressing recipes, this recipe traditionally uses sesame oil. The beauty of using Udo’s Oil 3·6·9 Blend instead is that you still get the sesame oil (it’s one of main ingredients in the blend)…

Strawberry Radicchio Quinoa Salad

By USHA MENARD November 27, 2016 in by USHA MENARD

Serves 6
½ cup dry mixed or red quinoa (makes about 1¼ cups cooked)
1 cup water
1 medium radicchio head (about 5 cups), roughly chopped into 1-inch pieces (more…)

Blue Cheese Dip with Udo’s Oil

By USHA MENARD November 17, 2016 in by USHA MENARD

We’re posting this as a dip for the holiday season which can be served with your favorite veggies: carrots, cucumbers, radishes, cauliflower or broccoli florets, cherry tomatoes, celery, etc. However, no need to stop there: this recipe makes for an exceptional blue cheese (more…)

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Arugula + Curried Delicata Squash Salad

By USHA MENARD November 10, 2016 in by USHA MENARD

This is one of our fall/winter go-to salads: good for the colder seasons, always a hit at Thanksgiving dinner, and a colorful addition to any holiday table. In addition to its creamy texture, the beauty of using delicata squash is that the skin does not need to be removed because (more…)

Citrus-Oatmeal Smoothie + Udo’s Oil

By USHA MENARD October 25, 2016 in by USHA MENARD

One of the best and easiest ways to get more good fats into your daily routine is to add Udo’s Oil® to your morning or post-workout smoothie. Citrus season in the US generally starts in November and winds down around April/May. Make the most of (more…)

Carrot-Ginger Dressing

By USHA MENARD October 12, 2016 in by USHA MENARD

Part of our collection of salad dressings using Udo’s Oil®, this nutritious Carrot-Ginger Dressing recipe is an adaptation of chef Tadashi Ono’s original recipe from Saveur Magazine. Our favorite foods to pair it with are shredded lacinato (or Tuscan) kale or lightly steamed curly leaf kale, (more…)

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Shredded Brussels Sprouts + Feta Salad

By USHA MENARD September 28, 2016 in by USHA MENARD

This Udo’s Choice® recipe using Udo’s Oil® is the inspiration of a dinner with friends at Frankies 457 Spuntino in the Carroll Gardens neighborhood of Brooklyn, NYC. Brussels sprouts season has just started (September-March) so we were looking for something we hadn’t (more…)

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