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…)
Read More...
© USHA MENARD
April is prime asparagus season, so it’s high time to incorporate this tasty little vegetable into your home cooking if you haven’t already. Put the typical tomato sauce on hold, and try this fresh spring pasta recipe instead. Perfect for the warm weather ahead, this dish is served room temperature.
I’ve used shell pasta here but bow tie or penne pasta noodles work well…
Read More...
© USHA MENARD
Why make staying healthy complicated when you can get by with a little help from your friends at Udo’s Choice! Our newly formulated Udo’s Green Blend is king of all kinds of nourishing plant-based goodies: grasses and fermented grasses (barley, oat, wheat, and alfalfa), chlorella, dulse, spirulina, broccoli, (more…)
Read More...
© 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…)
Read More...
© 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…
Read More...
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…)
Read More...
© 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…)
Read More...
© 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
Read More...
© 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…
Read More...
© 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…
Read More...
