Mega Oil Recipes

We have chosen to use only seed oils as many people with allergies cannot tolerate fish oils that are predominately used for EFA's. These seeds give our Mega Oil a delicious nutty flavour.

Our Mega Oil is also conveniently available in liquid form as then it can be easily consumed right off the spoon or quickly added to meals. 

Please remember that when you bring the Mega Oil home to put it in the fridge as after it has been opened it must be refrigerated! You cannot cook with the Mega Oil but you can add it to any already prepared foods. Here are a few we have tried and love!

Mega Oil Smoothie

1 cup plain yogurt

2 cups frozen blueberries

½ cup of green tea

1 tablespoon of honey (optional)

3 teaspoons of Mega oil

1. Start by steeping your green tea. Preferably, use fresh matcha powder over the teabag variety, since green tea (much like omega-3 fish oil) is better in a fresh, less processed form.
   2. In a blender, combine the yogurt, blueberries, and green tea and blend until smooth. Add the honey if you prefer the extra sweetness.
   3. Pour the mixture into a tall glass.
   4. Now, with a spoon, stir in the Omega Cure until smooth.

Mega Oil Dressing with Herbs

3 tablespoons apple cider vinegar or lemon juice

1 tablespoon chopped chives

1 tablespoon chopped parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dry mustard

1 large clove garlic, roughly chopped

1½ tablespoons Mega oil blend

pinch of cayenne

1/2 teaspoon salt

Ground black pepper

Method: 

In a blender or food processor, combine vinegar, chives, parsley, basil, oregano, mustard, and garlic and blend until smooth. Slowly add oil in a fine stream and blend until slightly creamy. Season with cayenne, salt and pepper.

Mega Oil fruit smoothie

1⁄2 banana

2 ice cubes

1 cup juice (pineapple, apple, grape)

1 tbsp yogurt

1 tbsp Mega oil

Mix all ingredients together in a blender. Try adding protein powder, fresh or frozen berries, cherries or any other fruit. This smoothie is great for breakfast or a snack.

Soy & Sesame Vinaigrette

25 g raw sugar (or honey)

65 g white vinegar

30 g soy sauce

10 g sesame oil

3 tbsp Mega oil

Squeeze 1 fresh small lemon

 Add sugar, white vinegar and soy sauce into a saucepan and gently heat until sugar is dissolved.  Leave to cool.

Once cooled add sesame oil, mega oil and lemon.  Mixed well and pour over salad.

Basil & Thyme Pesto

1 cup loosely packed fresh basil

1/2 cups loosely packed fresh parsley

1/2 cup loosely packed fresh thyme leaves

1/2 cup grated Parmesan

1/2 cup toasted pine nuts

2 garlic cloves

3 tbs Mega Oil

1/4 cup olive oil

Finely chop first 5 ingredients in processor. With machine running, gradually add oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

Do not heat.  Leave out and warm to room temperature, than mix into cooked hot pasta.

Tahini

5 cups sesame seeds

1 ¼ cups olive oil or vegetable oil

2-3 tbsp Mega Oil

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more olive oil and blend until desired consistency.

Yield: 4 cups

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Hommus

makes 2.5 cups

1 can garbanzo beans (chickpeas), half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

2 tablespoons Mega oil

black pepper to taste

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic, oil and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper over the top. Garnish with reserved garbanzo beans.

NUT BUTTER

½ cup Almonds

¼ cup Brazil Nuts

½ cup Cashews

Mega Oil

Method:

Put the nuts into your food processor.  Turn the machine to high.

Blend for 60-90 seconds and slowly add the Mega oil until desired consistency is reached.

Place into an air tight container and refrigerate.

Use within 6 weeks.

Do not heat or use for frying.