Healthy Recipes

Delicious ways to enjoy Udo's Choice Ultimate Oil Blend

• Date and Walnut Clusters - Makes 12
  • 
    • 1 cup pitted dried dates (8 oz)
    • 1/4 cup chopped walnuts
    • 2 Tbsp Udo’s Choice Ultimate Oil Blend
    • 6 Tbsp unsweetened flaked coconut, toasted

    • Blend the dates until well chopped, then add walnuts and Udo’s Oil and blend until mixture is combined • Place coconut in a dish • Form date mixture into 1 1/2” clusters and roll in coconut until well coated • Refrigerate clusters for at least 30 mins
    Makes about 12 clusters

• Warm Portabello Mushroom Salad - Serves 2
  • 
    • 8 oz portobello mushrooms, stems removed if woody
    • 1/2 head romaine lettuce, washed and dried, broken into bite size pieces
    • 3 Tbsp toasted pumpkin seeds
    • 1 Tbsp minced shallots
    • 1 Tbsp fresh lemon juice
    • 1 tsp prepared Dijon mustard
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 2 Tbsp Udo’s Choice Ultimate Oil Blend
    • Salt and pepper to taste

    • In a bowl, mix lemon juice, mustard, black pepper and salt • Whisk in Udo’s Oil to emulsify dressing. Add shallots and set aside • Slice mushrooms 3/8” thick and place in a large, cold sauté pan •Bring to medium high heat and cook mushrooms until soft, stirring occasionally (approx 7-10 mins) • In a large bowl, toss lettuce, mushrooms, pumpkin seeds and dressing • Season to taste
    Makes two servings

     

• Muesli with dried Apricots, Figs & Almonds - Serves 1
  • 
    • 1/3 cup rolled oats
    • 1 Tbsp sliced dried apricots
    • 1/2 Tbsp sliced dried figs
    • 1 1/2 Tbsp sliced almonds
    • 1 Tbsp Udo’s Choice Ultimate Oil Blend
    • 1/2 cup milk or soymilk

    • Combine oats, fruit and almonds • Add Udo’s Oil Blend and mix until oats have absorbed oil • Pour milk over muesli mixture.
    Makes one 3/4 cup serving

     

• Chilli Con Udos - Serves 4
  • 
    • 1000g Red kidney beans, drained
    • 1 Large onion, diced (approx 2 cups)
    • 1 Yellow pepper, diced (approx 1 cup)
    • 4 cloves Garlic, minced
    • 800g Tinned chopped tomatoes (with liquid)
    • 2 Tbsp Tomato paste
    • 1 1/2 Tbsp Chilli powder
    • 1 tsp Ground cumin
    • 1/2 tsp Dried oregano
    • 1/4 tsp Cayenne (adjust to taste)
    • 1 tsp Sea salt
    • 1/2 tsp Sugar (adjust depending on acidity of tomatoes)
    • 60ml Udo’s Choice Ultimate Oil Blend
    • Salt and pepper to taste

    • In a large pot, add all ingredients except the Udo’s Oil • Mix ingredients, cover and simmer for 2 hours, stirring occasionally • Add the Udo’s oil and season to taste

    Makes 4 Servings

     

• Roasted Tomato & Pepper Soup - Serves 2
  • 
    • 320g Tomatoes, cut into 2” pieces
    • 450g Red bell peppers, cut into 2” pieces
    • 1/2 Large Spanish onion, cut into 1” pieces
    • 480ml Chicken or vegetable broth, heated
    • 60ml Udo’s Choice Ultimate Oil Blend
    • Sea salt and pepper to taste

    • Preheat oven to 375° F / 190° C / Gas Mark 5 • Line 2 baking sheets with parchment paper • Place tomatoes, peppers, and onions on sheets • Roast vegetables until soft and browned along edges (approx 45 mins) • In batches, blend with hot broth until smooth. Reheat to serving temperature if necessary • Stir in the Udo’s Oil • Season to taste

    Makes 4 servings

     

• Tomato and Basil Pasta - Serves 4
  • 
    • 220g Dry pasta (eg. Fettuccine, spaghetti, linguine)
    • 150g Fresh ripe tomatoes, diced
    • 60ml Tomato juice
    • 1 clove Garlic, minced
    • 1/2 tsp Sea salt
    • 1 bunch Fresh basil leaves
    • 30g Parmesan cheese, grated
    • 60ml Udo’s Choice Ultimate Oil Blend

    • Cook pasta according to package instructions. Keep pasta warm • To make sauce: In a large pan, add tomatoes, juice, garlic, and salt • Cover and simmer until tomatoes are softened • Add basil and the Udo’s Oil, and toss with warm pasta • Season to taste • Sprinkle with cheese.

    Makes 4 servings

     

• Curried Roast Vegetables - Serves 4
  • 
    • 100g Butternut squash, cut into 1/2” pieces
    • 150g Turnips, cut into 1/2” pieces
    • 75g Parsnips, cut into 1/2” pieces
    • 175g Onions, cut into 1/2” pieces
    • 150g Carrots, cut into 1/2” pieces
    • 2 tsp Curry powder
    • 60ml Udo’s Choice Ultimate Oil Blend
    • 1 Tbsp Vinegar
    • 1/2 Tbsp Sugar
    • 1 clove Garlic, minced
    • 1/4 tsp Sea salt
    • Salt and pepper to taste

    • Preheat oven to 375° F / 190° C / Gas Mark 5 • Place all vegetables in a roasting pan or shallow casserole dish • Roast vegetables until soft and slightly browned along edges (approx 40 to 50 mins) • To make curry dressing: Mix curry powder, Udo’s Oil, vinegar, sugar, garlic and salt • Remove vegetables from oven and toss with curry dressing

    Makes 4 servings

     

• Breakfast Smoothie - Serves 2
  • 
    • 250ml Milk or soy milk
    • 200ml Orange juice
    • 1 Tbsp Honey
    • 1 Banana
    • 1 cup Fresh or frozen berries
    • 1 Tbsp Whey or soy protein powder
    • 30ml Udo’s Choice Ultimate Oil Blend

    • Mix all ingredients in a blender until smooth

    Makes 2 servings

     

• Noodles with Cabbage & Caraway Seeds - Serves 4
  • 
    • 6 oz dry broad egg noodles or bowtie noodles
    • 1/2 cup chopped onions
    • 2 cups shredded cabbage
    • 1/2 cup chicken broth (or vegetable stock)
    • 1 tsp caraway seeds
    • 2 Tbsp Udo’s Choice Ultiamte Oil Blend
    • 1 1/2 Tbsp chopped parsley
    • Salt and pepper to taste

    • Cook noodles according to package instructions • In a separate covered pan over medium heat, cook onions, cabbage and caraway seeds in chicken broth until vegetables are soft (approx 10 mins) • Reduce heat. Drain noodles and add to the pan. Mix in Udo’s Oil and parsley • Season to taste

    Makes four side servings

     

• Grilled Vegetables with Balsamic Vinaigrette - Serves 2
  • 
    • 2 courgettes,cut into 1/4" slices
    • 1/2 sweet white onion,cut into 1 1/2" pieces
    • 1 red bell pepper,cut into 1 1/2" pieces
    • 1 Tbsp Udo’s Choice Ultimate Oil Blend
    • 1 tsp balsamic vinegar
    • 1/4 tsp finely minced garlic
    • 1 Tbsp chopped fresh parsley
    • Salt and pepper to taste

    • Grill vegetables until tender • In a large bowl, mix together Udo’s Oil, vinegar, garlic and parsley • Add vegetables and toss with vinaigrette • Season to taste

    Makes two servings

     

• Spicy White Bean Spread
  • 
    • 1 19 oz can white beans (e.g.,navy or white kidney)
    • 3/4 cup liquid from beans
    • 3 Tbsp fresh lemon juice
    • 2 tsp minced garlic
    • 2 Tbsp chopped parsley
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper (adjust to taste)
    • 1/4 cup Udo’s Choice Ultimate Oil Blend

    • Blend all ingredients in a food processor or blender • Spread onto bread, use in sandwiches, or use as a dip with pita bread or vegetables

     

• Rice Pilaf with Peas & Cumin Seeds - Serves 4
  • 
    • 1 cup long grain white rice*,washed and drained
    • 1 1/2 cups chicken broth (or vegetable stock)
    • 1/2 tsp cumin seeds
    • 1/2 cup frozen green peas,defrosted
    • 1 small carrot,finely diced (1/2 cup)
    • 2 Tbsp Udo’s Choice Ultimate Oil Blend

    • Place rice, chicken broth, and cumin seeds in a rice cooker**, and begin cooking • 15 mins before rice is cooked, add peas and carrots to rice • When rice vegetables are cooked, gently stir in Udo’s Oil

    Makes four servings

    *Use your favourite type of rice and adjust the amount of broth accordingly.
    **You can also use a deep pot to cook rice.