February 24th, 2014
If you enjoy smokiness in some dishes, try some Lapsang souchong tea recipes! This tea is from the Fujian Province in China. Traditionally, the leaves are dried slowly over pine wood fires to give the tea a distinctive smoky flavor. Try this in recipes for a hint of smokiness, or add some to a spice blend that you rub onto meat or add to burgers. Try it in dips, soups or anywhere you’d like to add some smoky notes. Grind some into a powder with a mortar and pestle or spice grinder. Store in a jar and use it by the teaspoonful. This tea is available at our Doylestown store and from Tea-for-All in Hopewell, NJ. Click below for Smoky Chicken Breasts recipe.
February 5th, 2014
The health benefits of olive oil and balsamic vinegar are extensive with new positive attributes discovered all the time. Did you know that scientists at Harvard recently found that salad dressings, especially oil and vinegar varieties, contain alpha-linolenic acid, an omega-3 fatty acid, that has protective effects against heart disease? Women who consumed one to two tablespoons of vinaigrette almost every day had about a 50% reduction in heart disease.
Both olive oil and vinegar help lower cholesterol and are high in antioxidants which can help fight cancer. Researchers have found that olive oil can lower blood pressure and has anti-inflammatory properties. Dr. Oz named balsamic vinegar as a top “metabolism-boosting food” because it contains acetic acid, which helps activate genes that burn fat and increases satiety. Studies have shown that consuming balsamic vinegar may lead to a reduction in blood sugar levels.
Olive oil is high in monounsaturated fats and low in the polyunsaturated fats associated with inflammation that Americans and other westernized nations are already getting too much of in processed foods.
Extra virgin olive oil has several substances, mainly polyphenols, that are responsible for the multitude of benefits. These polyphenols are not present in other vegetable and seed oils, and that means that they do not have any of the health benefits associated with olive oil.
Recently Italian researchers found that extra virgin olive oil polyphenols may prevent or delay the appearance of Alzheimer’s disease. They concluded that dietary supplementation with extra virgin olive oil may also reduce the severity of the disease’s symptoms.
These are just a few of the many health benefits that are being touted by consuming just 2-3 tablespoons per day of olive oil and vinegar.
For more information on the health benefits of olive oil, please visit: http://www.oliveoiltimes.com/olive-oil-health-news
November 3rd, 2013
We have two new delicious specialty oils for you to try! Our two varietal squash seed oils, butternut and pumpkin, were organically-grown in upstate New York and developed with the assistance of Cornell University for Stony Brook WholeHeartedFoods. These expeller-pressed oils (no chemicals or high heat) are full of nutrition and flavor. Squash seeds contain Vitamins E and A, lutein and other beneficial phytochemicals. Roasted seeds develop a complex roasted, nutty flavor and result in versatile oils that enhance a variety of foods.
We love to try recipes! For a roasted, nutty flavor, you can drizzle these oils over your favorite foods such as popcorn, soups, salads, oatmeal, potato dishes, hummus and other dips, salads chowders, chili, rice dishes, and even ice cream!
Butternut Squash Seed Oil has a warm, buttery, nutty (e.g. cashew or peanut) flavor profile. With its high smoke point (425°F) use if for sautéing, grilling, or roasting vegetables and meats, or to drizzle on a variety of foods.
Here are some recipe suggestions for Butternut Squash Seed Oil: Pumpkin Chocolate Chip muffins, Butternut Apricot Pound Cake (image shown) Brussels sprouts, wild rice pilaf and more. One of our favorites is a blend of Butternut Squash Seed oil and our Maple Balsamic Vinegar (about 2/3 oil, 1/3 balsamic). Use this combination to dip apple slices or as a vinaigrette over salads, roasted vegetables or even popcorn. Blend this oil with Red Apple Balsamic for another great combination!
Roasted Pumpkin Seed Oil is made from oilseed pumpkins and has a deep emerald green color and a toasted sesame-like flavor with notes of pistachio and roasted mushroom. It is delicious in hummus! Try it over pasta, salads, grilled vegetables, roasted fish and soups. The smoke point is only 250°F, so avoid high heat. Try Pumpkin Beet Salad and Coconut Shrimp with pumpkin seed oil and coconut balsamic. Or try this simple Pumpkin Seed Oil Dressing:
2-1/2 T Premium Olive Oil
1 T White Balsamic
1/2 T Dijon Mustard
1/2 T honey
1 tsp Pumpkin Seed Oil
pinch of salt
January 9th, 2013
Start the year with a healthful diet full of tasteful food. Go Mediterranean! Try a heart-healthy Mediterranean diet with extra virgin olive oil, fruits, vegetables, fish and whole grains. Vegetables come alive when you drizzle of balsamic and a swizzle of olive oil. Next time you make popcorn, add a touch of Butter Olive Oil, for a healthy, high-fiber snack. This creamy extra virgin olive oil is naturally infused with the rich flavor of butter. Use this organic, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter including over pasta, seafood and mashed potatoes.
Trying to lose a few pounds? We can help satisfy your flavor cravings! We appreciate all of our friends from Weight Watchers and other diet programs who stop in for some flavor! Our flavor-packed balsamic vinegars pack a lot of punch! Studies have shown that what dieters really crave is flavor. Banish diet boredom by trying a variety of herbal, fruity, citrus infused balsamics to add that kick of flavor to salads, vegetables and fruit. Our dessert balsamics include dark chocolate, espresso, black cherry, coconut, and strawberry. They enhance foods such as fruit, yogurt, and ice cream. Have a very flavorful new year!
September 26th, 2012
Leah Frazee, RD, LDN, a nutrition therapist and counselor at Integrated Nutrition Therapy visited our Newtown store in September. Ms. Frazee specializes in weight management, behavioral eating patterns and eating disorders. Her clinical background includes diabetes management, heart disease and clinical nutrition.
Here is some of Frazee’s nutritional advice to maintain energy and optimize weight:
1) Eat three meals a day and a small snack.
2) Know the difference between emotional eating and physical hunger. Don’t get distracted by your surroundings and overeat.
3) Eat meals that you ENJOY! Increased meal satisfaction can decrease your need to snack before or after meals.
4) Increase your vegetables at each meal to keep you full. Vegetables will give you vitamins, minerals and fiber, without the simple sugars that fruits contain.
5) Combine a lean protein with whole grain breads, pasta and starches. Balancing proteins and complex carbohydrates at each meal helps you feel full and balances your glucose and insulin levels.
For more information, go to http://www.integratednutritiontherapy.com.
With our flavorful aged balsamic vinegars and extra virgin olive oils, you can create delicious, healthful meals with little effort. A drizzle of vinegar will turn ordinary salads and vegetables into flavor sensations! Roast veggies, meats, fish, and chicken in our olive oils for a delicious entree. With flavors such as Persian Lime and Tuscan Herb (oils) and Tangerine and Blackberry Ginger (balsamics), you are in for a palate pleasing culinary adventure. We are pleased that several weight management programs recommend our products to their participants.
April 30th, 2012
Chefs Linda Welles and Cheryl Gilmore from the Kids Cooking School in Newtown brought a wonderful sampling of some healthful foods made with our oils and vinegars at our recent Guest Chef Event.
Quinoa, an ancient grain that the Incas cultivated over 5000 years ago, is a gluten-free “superfood” full of phytonutrients and antioxidants. This easy-to-digest grain is full of high quality protein and fiber and it can help balance blood sugar.Cheryl’s “Summer Quinoa Salad” is made with a traditional olive oil (she chose The Tubby Olive Koroneiki) our Persian Lime Oil, onions, zucchini, tomatoes, corn, cucumber, cannelloni beans, and feta cheese.
In addition, Cheryl brought her famous Kale Salad prepared with panko bread crumbs and Koroneiki Olive Oil. Cheryl advocates massaging the leaves to make them tasty and tender. The fibers soften and the flavor mellows. Kale, a dark blue-green curly leafed green is another “superfood,” that belongs to the same family as broccoli and cabbage. It’s a rich source of vitamins, minerals, phytochemicals, and sulphur-containing compounds that have cancer-fighting properties. Try quinoa and kale—we think you’ll be surprised at how good they taste with the right blend of ingredients.
April 4th, 2012
Chef Betsy Hunt of Buds & Bowls in Lawrenceville, NJ visited our store on Sunday, March 25. Betsy served up some tasty Ginger Burgers—the signature burgers at Buds & Bowls, her Lawrenceville, NJ-based flower shop cafe. The fresh ginger, soy sauce, and scallions give these burgers their flavor, together with The Tubby Olive’s Harissa Oil. She served a fresh gazpacho soup with The Tubby Olive Sicilian Lemon Balsamic vinegar, garnished with Harissa oil. Everything tasted fresh and fabulous. A treat for the taste buds! Of our products Betsy remarked, “These are the only oils and vinegars I use. The Tubby Olive’s balsamic vinegars and olive oils have the best flavor and are of the highest quality—I only use the best ingredients in my cafe.” You can enjoy a relaxing lunch at Buds & Bowls while you dine amongst the flowers in this European cafe/flower shop. Betsy serves gluten-free, simple, home-cooked meals. In addition, Chef Betsy Hunt provides meals to-go, catering for private events, and cooking classes. All of the flower arrangements throughout the cafe are for sale. “The flowers make my day sparkle,” says Betsy. Stop by and enjoy her fresh, delicious creations…and don’t forget to smell the flowers! For more information: http://www.budsandbowls.com
February 16th, 2012
Christine Waltermyer from the Natural Kitchen Cooking School
Visitors to the store tried two of Christine’s fabulous recipes: Lentil Walnut Pate with The Tubby Olive Cinnamon Pear Balsamic and Lemon Olive Oil, and Oven Roasted Root Vegetables with our Lavender Balsamic and Herbs de Provence Olive Oil. When we asked Christine the number one thing people can do differently regarding healthy eating this year, she said, “add some dark leafy greens to your diet. Spinach, broccoli, kale and collards…try them!” You can get some of these from your local farmers market in the summer. Try them with our olive oils and balsamic vinegars for a flavorful creation! You’ll look at vegetables in a whole new light, we guarantee it. There are so many flavorful combinations when you pair our olive oils and our balsamic vinegars together on vegetables. Customers were enjoying Christine’s roasted vegetables on Saturday. Even those who claimed to be averse to beets were going back for seconds and savoring these delicious roasted nuggets. As Christine eloquently put it, “Try INCLUDING, not EXCLUDING!” Meaning add some greens and healthful food items to your diet. Over time, you’ll crave these more healthful items instead of the less healthful ones, we hope! Bon appetit! In her new book, The Natural Vegan Kitchen, Christine shows us flavorful ways to healthful eating.