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Cooking 101: Fats and Oils



Servings: 0

Prep Time: 10 minutes

Cook Time: 0 minutes


Simply dressed sliced tomatoes 


1 tomato sliced the way you prefer

1 clove of garlic minced

1 sprig of parsley

Drizzle with Highland Crossing Canola Oil and Red wine vinegar (or apple cider vinegar)

Salt and Pepper to taste


Dijon Vinaigrette


4 tablespoons extra virgin olive oil (or Highwood crossing canola oil, or other healthy monounsaturated oil)

1-2 tablespoons of red wine vinegar

1 tsp Dijon mustard

One garlic clove

2 tbsps of fresh or dried herbs (chives, parsley, tarragon or seasonal)

Salt and course ground black pepper to taste


Mix together in order listed to make sure the Dijon and oil and vinegar mix well


*Goddess Dressing – for salads or bowls


¼ cup tahini

3 tbsps warm water

3 tbsps Lemon juice

11/2 tbsps rice vinegar

3-4 tbsps olive oil

1 tsps Tamari or coconut aminos

2 cloves of garlic

3-4 tablsps nutritional yeast

Salt to taste


Mix together


*Peanut/Almond Sauce


¼ warm water

¼ cup and 2 tbsps of almond butter

2 tbsp apple cider vinegar

3 tbsps of lime juice

2 tbsps of minced ginger

1 teaspoon soy sauce

1 teaspoon of maple syrup (if desired)

1 clove of garlic


*Adapted from “Thug Kitchen”

Beet Greens Pesto

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