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…)
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© USHA MENARD
Pesto is one of those special gifts from the food Gods: it’s versatile, packed with flavor, doesn’t require any cooking, freezes well, and—although simple—its ingredients are some of the biggest power players in the nutrition game (good fats, garlic, fresh herbs, raw nuts). What more can we (more…)
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© BROOKE LARK
Behind every great healthy bowl is a great dressing. This Miso-Tahini Dressing made with Udo’s Oil is key to a delicious and satisfying healthy/ grain/ dragon bowl. Possible pairings are steamed broccoli, cauliflower, squash, kale, or spinach; diced tofu; cooked grains such as quinoa, amaranth, or farro; grated raw carrots or beets; sliced cucumbers, radishes, or avocado; fresh greens; chicken or eggs; and…
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It’s a match made in health heaven: All that’s missing from one of our favorite ‘anytime’ snacks are the other good fats—the two polyunsaturated fatty acids that are essential for good health. Give your avocado toast a boost of unrefined omega-3 and -6 by drizzling (more…)
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© USHA MENARD
You say to-mey-to, I say to-mah-to…either way, nothing says August quite like the smell and taste of fresh tomatoes straight from the vine. Give your end-of-summer tomatoes a recipe worth growing for with this traditional Farro Summer Salad recipe, one that is bound to (more…)
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© FOTOFARM PRODUCTIONS
Color and texture, a pop of citrus, a little heat, and your daily dose of fresh omega oils, this Mexican-American-inspired dish has it all! This is an 8-serving recipe portion so if you’re not making dinner for this many people, you can cut the ingredient measurements in half.
CILANTRO LIME RICE BOWL + BLACK BEAN SALSA
Serves 8
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© CARLOS MOSCAT
Carrying around a few extra unwelcomed pounds that just kind of crept up on you? Dreading yet another diet that doesn’t last? You’re not alone. And no one understands this better than LA-based trainer Ashley Borden, which is why she’s dedicated to helping you find lasting change through physical exercise and food that provides the body with the tools it needs to transform, heal, and…
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© EDGAR CASTREJON
Make the most of pomegranate season while you still can (typically runs from October to February) with this simple salad featuring spinach, avocado, pomegranate arils, and persimmon. Our Udo’s Oil-based Balsamic Vinaigrette has been one of our most popular and longest-running recipes. If you haven’t tried it, it’s time! Pomegranate seeds are richest in vitamin K which is fat-soluble, so adding Udo’s Oil…
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© USHA MENARD
We’re seeing red, in the best way possible! Not only is red the festive color of the season, but it’s also the color of one of our favorite salads, an adaptation of Yotam Ottolenghi’s original recipe. Ottolenghi, a British chef known for his inventive and unconventional approach to food, combines these colorful ingredients to give you a dish that’s not only visually brilliant,…
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What could be better than a warm bowl of homemade soup on a chilly fall day? A warm bowl of homemade soup drizzled with Udo’s Oil. By mixing Udo’s Oil into your soups, not only are you upping your nutritional game with a boost of good omega fats that are essential for health, (more…)
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