Omega Nutrition Recipes: Veggies & Dips

Veggies & Dips

Black Bean Papaya Salsa Ingredients 3/4 cup (180 ml) Black beans, cooked 1 Papaya, diced 1/2 Red pepper, diced 1 Jalapeno pepper, chopped fine 1/2 cup (120 ml) Red onion, chopped fine 2 Tbsp (30 ml) Lime juice 2 Tbsp (30 ml) Omega Nutrition Garlic-Chili Flax Seed Oil 1 tsp (5 ml) Fresh ginger, chopped fine 1/2 tsp (2 ml) Honey 1/2 tsp (2 ml) Sea salt 1/4 cup (60 ml) Fresh cilantro, chopped Directions Whisk together lime juice, honey, Garlic-Chili Flax Seed Oil, ginger and salt. Combine beans, papaya, peppers, and onion. Stir dressing into bean mixture. Add cilantro. Serve with grilled chicken or fish. Yield Makes 3 cups

Veggies & Dips

Fiesta Dip Ingredients 2 medium Red peppers, roasted 15 Sun-dried tomatoes (not in oil) 3-4 large Garlic cloves, coarsely chopped 2 Tbsp (30 ml) Jalapeno peppers, chopped 15 fl. oz (450 ml) Canned Romano beans 1 tsp (5 ml) Dried cumin 1 tsp (5 ml) Dried oregano 1 Tbsp (15 ml) Omega Nutrition Apple Cider Vinegar 1/4 cup (60 ml) Omega Nutrition Essential Balance® Oil Sea salt to taste Directions Roast peppers, by baking 15 minutes in 500ºF (260ºC) oven. Seal in paper bag for 20-30 minutes. Peel pepper skins with fingers. Core and seed over bowl to catch juices. Set aside. Place tomatoes in small bowl and barely cover with boiling water, soak until soft (about 15 minutes). Remove and squeeze out as much moisture as possible. Coarsely chop tomatoes. Place chopped tomatoes in food processor or blender. Add garlic, jalapeno peppers and red peppers; process until finely chopped. Add beans, blend until pureed. Add vinegar, cumin, and oregano. Slowly blend in Essential Balance® Oil until mixture thickens. Season with salt. Serve immediately or refrigerate in airtight container for up to 2 days.

Veggies & Dips

Potatoes with Sun-Dried Tomato Vinaigrette Ingredients 2.2 lb (1 kg) New or Small potatoes 1-2 Tbsp (15-30 ml) Potato water 1-2 Tbsp (15-30 ml) Omega Nutrition Apple Cider Vinegar 1 tsp (5 ml) Dijon mustard 2-4 cloves Garlic, chopped 1/3 cup (80 ml) Omega Nutrition Garlic-Chili Flax Seed Oil 1/4 cup (60 ml) Sun-dried tomatoes (packed in oil), chopped 1 cup (240 ml) Pickled artichoke hearts 1/3 cup (80 ml) Fresh basil, chopped Sea salt and Pepper to taste 1/2 cup (120 ml) Asiago or Mozzarella cheese, coarsely grated (optional) Directions Scrub potatoes and steam with skin for 20-25 minutes, until done. Reserve 2 Tbsp. of potato water for vinaigrette. Meanwhile, whisk together mustard, Garlic-Chili Flax Seed Oil, sun-dried tomatoes, chopped garlic, sea salt and pepper. Add only 1 Tbsp. each of the Apple Cider Vinegar and potato water. Cut warm potatoes in quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with cheese and basil. Yield Serves 8.

Veggies & Dips

Pumpkin Seed Butter Sauce Ingredients 1 Tbsp (15 ml) Omega Nutrition Coconut Oil 1 Onion, minced 4-6 cloves Garlic 4 Tbsp (60 ml) Omega Nutrition Pumpkin Seed Butter 1 Tbsp (15 ml) Brown sugar 1 Tbsp (15 ml) Omega Apple Cider Vinegar 1 Tbsp (15 ml) Dark soy 1 Tbsp (15 ml) Omega Nutrition Garlic-Chili Flax Oil 1/2 cup (120 ml) Water Directions Sauté onions and garlic in Coconut Oil on medium heat. Add rest of and mix. This sauce is ideal with steamed vegetables, as a vegetable dip, or used in place of peanut sauces.