Extra Virgin Olive Oil Review

I love using olive oil in my cooking. It's great for salad dressings, in pasta and more. Recently I got Extra Virgin Olive Oil Best EVOO Cold Pressed Pure Premium Estate Oil from California to review.

We hardly buy salad dressing anymore because we make our own.

250 ml $24.98
500 ml $29.98

The bottle is beautiful!

Couscous or Quinoa Salad by AlissaSpiehs-Apel on Scribd

About Extra Virgin Olive Oil:

It's great for all your cooking needs. I tend to add it to dishes. It enhances the flavor. Since it's cold pressed it tastes like you pressed it yourself. It tastes like olives, but not as strong. It also has great health benefits! It's non-GMO!

You can keep it just above your stove, or in a cupboard. It is temperature controlled. 

The EVOO drizzles out perfectly with the top of the bottle.

Disclaimer: I received this EVOO to review. This post is written by me, and states my true opinion.

Fresh Fruit Vinegars by Mange Review

I had a wonderful chance of reviewing 2 samples of Fresh Fruit Vinegars by Mange.

I chose to review: Green Apple - Pomme Verte and Blackberry

I have to be honest - the only thing I wished was that the samples sent to me were bigger. It takes time to take pictures, write, and post reviews.

Uses:

• With Fresh Fruit Vinegars you can choose to serve them so many different ways. I decided to use my samples in salads. 

• You can also use them to flavor marinades.

• Mixing them with liquor and pouring over ice for a refreshing cocktail would taste good to.

“If you’ve ever tried cooking with a fresh fruit vinegar, chances are you weren’t able to stop,” says Christopher Spivak, owner and founder of Mangé, a Massachusetts-based company that specializes in gastronomic cuisine.

“Most people think that if you’ve tried one vinegar, you’ve tried them all – I certainly felt that way,” recalls Spivak. “That was until I traveled to France and experienced a real fresh fruit vinegar. At that moment, I knew there was an undeniable difference between fresh fruit vinegar and every other vinegar on the market.”

I decided to take the Blackberry Fresh Fruit Vinegar to make a Zesty Quinoa Salad. This filled up a medium sized mixing bowl. It's a great recipe for a party. If you want less, you can divide the recipe in 1/2.

Here's a Downloadable Recipe to Zesty Quinoa Salad:

Zesty Quinoa Salad

I used the Green Apple - Pomme Verte in a green leafy veggie salad. I just mixed some with olive oil. Boom - I had a healthier dressing.

History: 

Fruit vinegar dates back to the 18th century when berries were preserved in vinegar. Today, Spivak is putting a modern twist on the classic with Mangé’s line of exquisite fresh fruit vinegars. Unlike infused or syrup-based fruit vinegars, Mangé’s fresh fruit vinegars are made using fruit that has been picked at its peak, puréed and preserved in vinegar.

“Our process allows the vinegar to capture the true essence of the fruit’s natural flavor,” explains Spivak.

These vinegars are simple to use and highly versatile, fresh fruit vinegars are light enough to drink from a spoon, yet strong enough to marinate a ceviche. From home cooks to professional chefs, Mangé’s full line of fresh fruit vinegars offer eleven flavors that are sure to please every palate,

Flavors:

Blackberry, Blood Orange, Cherry, Fig, Green Apple, Mango, Passion Fruit, Pear, Raspberry, Red Pepper and White Peach. Unlike other infused or syrup-based fruit vinegars, Mangé’s fresh fruit vinegars are made using fruit that has been picked at its peak, puréed and preserved in vinegar. The process allows the vinegar to capture the essence of each fruit’s natural flavor, creating a brilliant burst of fruitful flavor that can be added to any appetizer, entrée, dessert or cocktail.

Visit: http://www.freshfruitvinegars.com/

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Quinoa Crunch

I had left over cranberries at Christmas time.

Shortly after I saw on a website a snack that had Quinoa Crunch. I decided to type it into google to see if I could find my own recipe to make some. There was a recipe.

• Preheat the oven to 375 degrees. 
• Mix all the ingredients together. 
• I had the kind of quinoa that had to be rinsed. It works just fine. Try and drain it as much as possible. 
• Line a cookie sheet with parchment paper, pat the quinoa mixture flat on the parchment paper.
• Cook for 15 to 20 minutes, or until brown.

I had mine on Plain Greek Yogurt, mixed with homemade cranberries. You can eat it plain to. You could break it up and put it in trail mix with nuts, and dried fruit, unsweetened coconut, and dark chocolate.

I love Quinoa, but don't always know what to make with it. I've added it in soups, and put it in salads to. It's a grain that is considered to be a super gain. It has protein in it. Most grains do not have protein in them.