Greek Salad with Falafel and Quinoa

greek salad with falafel and quinoa

This weather has me craving fresh, vibrant salads that are full of life! Does anyone else FEEL the energy they get from eating leafy greens and ripe, juicy tomatoes?

Greens are some of the most nutrient dense foods on the planet. They are rich in antioxidants and vitamins and iron. They help to detoxify and hydrate the body. And right now at the farmer’s market, there are tons of greens to choose from: mizuna, arugula, spinach, lettuce, baby kale, sorrel and more. If you’re not familiar, they each really do have their own personality. You should be able to ask for a sample of each kind before you buy at your local market.

And if you think salads are what your food eats, don’t worry, you won’t be hungry an hour later. Both the quinoa and chickpeas in the falafel add a healthy dose of plant protein that even my meat-eating man loved.

Falafel are a Middle Eastern/Mediterranean chickpea patty mixed with herbs and spices. Typically, they’re rolled into balls and fried like hushpuppies, but I like mine more like a slider. Our version is made with tons of garlic and enough fresh parsley and cilantro to turn them bright green. They are so fresh and full of flavor. You can dip them in a tzatiki sauce for a snack, wrap in a pita sandwich, or try this amazing-albeit, unexpected – salad.

This Greek Salad with Falafel and Quinoa is great with either green or black olives. It’s light, yet filling – and like most simple meals, since there are only a few ingredients, it’s best to use the highest quality you can. If you had feta on hand, you could add that for another special touch.And our Healthy Harvest Lemon Garlic dressing adds a boost of live active cultures to support digestion.


Greek Salad with Falafel and Quinoa
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A light, bright vegetarian entree salad for spring and summer.
Serves: 2-4 servings
  • 6 cloves garlic, peeled
  • 1 (15-ounce) can chickpeas (a.k.a. garbanzo beans), rinsed and drained
  • 1½ cups fresh parsley leaves, tightly-packed
  • 1 cup fresh cilantro leaves, tightly-packed
  • ½ cup diced white or red onion
  • ⅓ cup rice flour
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1½ teaspoons ground cumin
  • ½ teaspoon black pepper
  • 4-5 tablespoons HH Greek extra virgin olive oil
  • 4 cups greens, washed and chopped
  • 2 cups quinoa, cooked as directed
  • handful HH olives
  • 2-3 small tomatoes, cut in wedges
  • ½ cup red onlon, thinly sliced
  1. Add garlic, chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, salt, cumin and black pepper to a food processor. Pulse until smooth and evenly mixed, stopping to scrape down the sides of the bowl if needed. If the mixture is too goeey, add a little more flour. They turn out best if the batter has been chilled, but you fry them right away as well.
  2. Take a spoonful of mixture and form into a small disk with your hands. You could make all your disks on parchment paper first, but I just form them as I drop them into the oil.
  3. Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. (If you add a drop of water to the oil, it should sizzle.) The key to perfect crispiness is a hot pan and not too much oil. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the disk are browned. Transfer to a plate. Then repeat with the remaining falafel disks, adding extra oil to the pan if need be.
  4. To prepare, assemble a bed of greens. Top with heaping serving of quinoa. Place tomato wedges and olives evenly around plate. Add falafel. Dress with lemon juice and a liberal drizzle HH Greek or use True Tuscan for an extra special treat. Or try our Lemon Greek dressing. Additionally, you could add crumbled feta.



Zucchini Roll-ups with Herbed Goat Cheese and Olives

vegetarian zucchini herbed goat cheese rollups with olivesImagine you’re having guests over for dinner and you need a quick snack before the meal is ready…or you’re going to a party and you definitely want to bring something homemade, but it has to be easy…This is the perfect recipe for you. It is light, fresh, and perfect for spring. It looks classy, but takes zero effort. And in the spring and summer, you’ll likely have the ingredients on hand.

You can make these using a saute pan, but grilling the zucchini will really enhance the flavor and eye appeal.

You simply cut the zucchini into 1/2 inch thick slices, brush them with Healthy Harvest Greek Olive Oil, grill a few minutes on each side, add the goat cheese and olive mixture, roll ’em up, and voila!

Related: Read why Healthy Harvest Greek extra virgin olive oil is better

You could add your own favorite herb mixture to a plain chevre, but we took the easy road and used our local favorite Haystack Mountain goat cheese. You’ll find us next to them at the Boulder County Farmer’s Market starting April 1. We can’t wait! Local produce, friends, fresh air…What else could you ask for on a Saturday?

So grab these 3 simple ingredients at your next local market (See our Market Calendar) and let us know how these Zucchini Roll-ups with Herbed Goat Cheese and Olives turned out!

Click here to buy your raw, fermented Greek Koutsourelia Olives for this recipe.

Zucchini Roll-ups with Herbed Goat Cheese and Olives
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Quick and easy vegetarian appetizer that looks fancy but takes zero effort.
Recipe type: Appetizer, Vegetarian
Serves: 8-10 rolls
  • 1 very large or 3 small zucchini
  • Healthy Harvest Greek olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3½ oz. herbed goat cheese (We love local Haystack!)
  • 1½ oz. (about 7 or 8) kalamata olives, finely chopped
  1. Preheat grill to high heat or saute pan to medium-high.
  2. Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.
  3. Brush both sides of the zucchini pieces liberally with Healthy Harvest Greek olive oil. Season well with salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side.
  4. Remove zucchini from the grill and drape over cooling rack.
  5. Place goat cheese in a medium bowl. Stir olives into the goat cheese.
  6. Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.


Savory Lentil Pancakes with Olives

lentil, vegetarian recipe, gluten free

A handful of Healthy Harvest’s Greek koutsourelia olives make a great snack on their own, but adding just a few to a recipe can completely transform its flavor, making it exceptional. Plus, they’ll add a boost of healthy fats and antioxidants.

Related: Read what makes our olive unique here

I love making veggie patties. You might have seen my Spicy Lentil Veggie Burgers last summer. It’s so easy to mix together the ingredients, then leave the bowl in the fridge until you’re ready to fry them. I’ve made a ton of different varieties, but these Savory Lentil Pancakes with Olives are by far my favorite. They are great for breakfast, lunch, or dinner depending on what you pair them with.  I ate them with a side of sautéed swiss chard and loved it, but I think they would be OUTTA THIS WORLD with some Cucumber Yogurt Sauce, so I’ll have to update next time I make them.

vegetarian recipe, vegan, gluten free

This time around, I used red lentils, rinsing them, then boiling for 15 minutes. Then, I drained the cooked lentils as much as I could before adding them to a bowl with the rest of the ingredients.

Here’s where it gets fun. You mash everything together. Now, you can do this with a boring old fork, or dig right in with your hands. The mix should be a batter-like consistency. If it’s too wet to form into patties, simply mix in a little more almond flour.

This recipe is great, because it’s easily adaptable for vegans, people with gluten sensitivities, and everyone else. I used nutritional yeast, almond flour, and rice flour to help bind the mixture, but you could substitute an egg and/or breadcrumbs if you wish. (See recipe for details.)

After the mixture is well incorporated, heat a pan or griddle to just below medium-high, add a tablespoon of Healthy Harvest Greek extra virgin olive oil, and fry until golden brown as you would any other pancake.

Related: UC-Davis Find 86% of US Olive Oil Doesn’t Meet Standards

The key is to not touch or flip the cake until it’s nice and golden, so they don’t fall apart. Top with fresh herbs, a sprinkle of paprika, a couple olives, and a wedge of lemon, and voila, you have a crispy, savory, flavor-filled hashbrown of sorts that’s really good for you!

This could be a great meatless recipe to try during your lenten celebrations this spring. Comment below to let me know what you paired it with our share your pics on Instagram and tag @healthyharvests #eatrealfood
vegetarian recipe lentils gluten free vegan

Savory Lentil Pancakes with Olives
Serves: 8 pancakes
  • 1 cup red lentils, rinsed and hard pieces removed
  • 1 bunch parsley, chopped
  • 1 medium onion, diced
  • 2 cloves garlic
  • 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
  • 4 Tbsps nutritional yeast
  • ½ cup sliced Healthy Harvest black olives
  • ⅓ cup almond flour
  • ⅓ cup rice flour (or replace both flours with ⅔ cup breadcrumbs)
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • sea salt and ground pepper, to taste
  • Healthy Harvest Greek extra virgin oil, for frying
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  3. Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
  4. Add the rest of the ingredients, except oil.
  5. Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not just add more almond flour/breadcrumbs until it has a dough-like consistency.
  6. Heat a pan with oil. Form a ball and use a spatula to flatten into a pancake on the frying pan and let it fry about 2 minutes on each side.



Lemon Olive Oil Cakes

It’s starting to feel a little like Spring, so Jonathan, the baker in our family, made these light, spongy Lemon Olive Oil cakes that will add a little sunshine to your day. Baking with heart healthy Healthy Harvest Greek olive oil will help your treats last longer and give them a fluffier texture.

And these could easily be served sweet or savory. We topped them with a lemony glaze and enjoy them alongside a cup of tea. But you could add a little time and have them as a savory side as well.

Try these for yourself and let me know what you think in the comments!

Lemon Olive Oil Cakes
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A light and bright olive oil cake with a hint of sweetness and lemon
Recipe type: dessert
Serves: 12 muffins
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour, plus more for dusting
  • 1⅓ cups granulated sugar
  • 2 tablespoons grated lemon zest (from 2 lemons)
  • 2 large eggs
  • ¼ cup Healthy Harvest Greek extra virgin olive oil
  • ⅔ cup whole milk
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon finely minced fresh thyme, plus sprigs for garnish
  • For the Glaze:
  • 1½ cups confectioners' sugar
  • 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
  • 2 tablespoons unsalted butter, melted
  1. Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush 12-cup muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over mix or the cakes will be too puffy.
  3. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
  4. Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.


How is Olive Oil Tested For Quality?

Not all olive oils are the same. From pomace to olive oil to extra virgin olive oil, US and International Standards require a variety of analyses for quality and grade. Read on for the different tests performed and how Healthy Harvest oils stack up. 

Free Fatty Acid Content is commonly called the “percent
acidity” or “free acidity percent”. High values are a rough
indicator of poor fruit quality or improper handling prior to
milling. Free acidity arises with the hydrolytic breakdown
of the oil. Free Acidity is  measured as percent (%) free
fatty acids expressed as oleic acid, the predominant fatty
acid in olive oil.

Extra virgin grade olive oil must be below 1% acidity. Healthy Harvest Greek tested at .27% acidity. Healthy Harvest True Tuscan contains .08% acidity.

Peroxide Value is a rough indicator of the amount of
primary oxidation within the oil. A high value indicates
that the olive fruit or paste was likely handled improperly.
Olive oil with high peroxide value may not keep well.
Peroxide is measured by a quantitative chemical analysis
and is expressed as milliequivalent of free oxygen per
kilogram of oil (meq O2/kg).

HH Greek: 7.95

HH True Tuscan:9.49

Ultraviolet (UV) absorbency is an indicator of oxidation,
especially in oils that have been refined. Measured with a
spectrophotometer, the value of UV light absorbance at
different wavelengths indicates the quantity of oxidized
compounds present in the oil. Pomace and refined oils
have higher values than virgin oils.

Total Phenol is the aggregate measure of polyphenol
content in the olive oil or fruit. As polyphenols are a key
antioxidant component in olive oil, Total Phenol is an
indicator of the oil’s potential shelf life, its style and
health benefits. Total Phenol in olive fruit before harvest
can help select optimal harvest time to maximize
polyphenol content in oil. Total Phenol is normally
expressed as milligram equivalent of Gallic (or Caffeic)
acid per kilogram of oil (mg/kg).

HH Greek 140 mg/kg

HH True Tuscan: 441 mg/kg

Oleuropein and Hydroxytyrosol: these two polyphenols
are the most abundant and have also been claimed to
confer the health benefits of olive oil.

Fatty Acid Composition: this is the detailed breakdown
of the fatty acids present in the oil, which may help
distinguish olive oil from other oils.

Diacylglycerols (DAGs) measure the proportion of 1,2
diacylglycerols in the oil, that decreases with storage,
overtime. It correlates inversely  with the starting FFA
content of the oil after milling.

Pyropheophytin (PPPs) are the natural products of
chlorophyl decomposition occurring during storage, and
when oil is exposed to elevated temperatures, as in

Sensory Analysis is the evaluation of an oil’s
organoleptic attributes, which are appreciated through
the senses of smell and taste. Sensory analysis is an
essential part of evaluating olive oil quality. 

HH Greek: mild, buttery, slightly grassy

HH True Tuscan: robust, peppery


Polyphenols and Antioxidants in Olive Oil

Since we found our True Tuscan extra virgin olive oil, we knew it was special. Its robust, peppery taste delights the palate, lingering even after its left your mouth, and it’s the only extra virgin olive oil we’ve found in ten years of searching that is actually made mostly from olives native to Tuscany. After reviewing hundreds of Italian EVOOs, all but True Tuscan contain only 10% native Frantoio olives. Healthy Harvest True Tuscan is a 50/50 blend of early harvest Frantoio and Moraiolo olives. Not only is the Frantoio olive rare, but Moraiolo olives are one of the varieties especially high in phenols.

What are phenols?

Polyphenols are an important type of antioxidant in olive oil, which absorb harmful free radicals and have been clinically proven to reduce inflammation, leading to a number of health benefits from improving cardiovascular health to reducing the risk of certain types of cancer.

Which olive oils have polyphenols?

All real, pure extra virgin olive oils have polyphenols, but there is a spectrum that correlates with taste. The more phenols the oil contains, the more bitter it tastes. Olive oils perceived as mild typically have less than 180 mg/kg total phenols, while robust oils generally have more than 300 mg/kg. Lab reports show that Healthy Harvest True Tuscan contains 442 mg/kg total phenols.

So while Healthy Harvest Greek is rich in antioxidants but mild enough to use as a daily cooking oil,  True Tuscan packs a powerhouse of phenols and a strong flavor that makes an amazing finishing oil or dipping oil. A generous drizzle adds pronounced flavor and character to any dish.

For more detailed information on polyphenols in olive oil, visit agbiolab_Polyphenols.

Jaime’s Classic Jambalaya

Ah, Mardi Gras. I’ve always had a special affinity for Fat Tuesday. Maybe it’s because I was born in Louisiana (although Shreveport is hardly cajun country), maybe it’s because in the belly of winter I’m just looking for reason to celebrate, or maybe, most likely, I love a holiday so closely connected to food that it has Fat right in the name.

In preparation, I start listing off more cajun dishes I want to make thanBubba in Forrest Gump…shrimp gumbo, cajun shrimp pasta, shrimp etouffee, shrimp po’boy…

But somehow, my year round cajun go-to always ends up being jambalaya. This year, I persuaded my friend Jaime, owner of Mamalo’s Cajun Kitchen in Frederick, CO, into sharing her recipe.

“This is why cajun food is love. It all takes time. You can’t rush it.”

Born in Lafayette, Louisiana, Jaime has a food science degree, a catering background, and a whole lotta hospitality. One of my fondest memories is
the time she flew in 200 pounds of live crawfish from Louisiana to Colorado just to throw an authentic crawfish boil, an all day affair in the backyard with food and friends. And beignets. Yum.

Striking a creepy pose with my crawly friends.

Among her friends, Jaime is known as the Jambalaya Queen. So I spent a Saturday in the kitchen cooking up a classic version of jambalaya whilst drinking Cajun Bloody Mary’s with garlic olives.

I missed the shrimp boil rim in this photo!

She started off by seasoning chicken thighs (dark meat, my kinda girl!)with homemade cajun rub and tossing them in a heavy-bottomed pot heated with Healthy Harvest Greek Olive Oil just until browned, not cooked through, then removes them to a plate.

Read why Healthy Harvest Greek adds so much flavor to your meals

Then, she added onions, part of the cajun Holy Trinity – celery, onion, and bell peppers – to the pot. One of the first secrets she let me in on is to saute the onions nice and slow until they’re browned. It’s key to the traditional brown color and rich, deep flavor. “This is why cajun food is love. It all takes time. You can’t rush it,” she explains. You can add in a little stock to keep the onions from burning or sticking. While the onions are browning, she slices the chicken into fork-sized pieces.

After the onions are nice and browned, she adds in the bell peppers, celery and garlic, along with the chicken and sausage to cook. Once the meat is cooked through, she adds long grain white rice and tops with homemade stock.

She adds more seasoning to taste, covers the pot, and gives me this advice. “Once the lid is on, bring the pot to a boil, turn the heat to low, then DON’T TOUCH IT.  If you have the heat too high, the rice will burn to the bottom, so turn it to low, and let it take all the time it needs, which is about 30-40 minutes. You don’t want to check on it, stir it, nothing, because the magic is in the steam. All the cooking power is gone if you open the lid.”

Once cooked, serve in heaping bowls, and toss with green onions. This recipe serves a crowd, so call up your friends and let the good times roll!

Jaime's Classic Jambalaya
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A Cajun classic! Chicken and sausage, veggies, rice and stock make a hearty one pot meal.
Recipe type: Main Course
Cuisine: Cajun
Serves: Serves 8-10
  • 3 medium white onions, diced
  • 3 stalks celery, diced
  • 1 bell pepper, diced
  • 4-5 cloves garlic, minced
  • 2 tbsp Healthy Harvest Greek extra virgin olive oil
  • 4 chicken thighs
  • 1 lb andouille sausage or Louisiana links
  • 1.5 cup long grain white rice
  • 3 cups chicken or veggie broth
  • salt and pepper
  • Cajun seasoning
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp cayenne
  • 2 tbsp salt
  1. Heat olive oil in heavy bottomed pot.
  2. Season chicken and add to pot. Cook until browned. Remove to a plate.
  3. Add onions to pot and cook over medium-low until browned. Don't rush!
  4. Once onions are browned, add garlic, peppers, and celery. Stir. Add in chicken and sausage and heat until cooked through.
  5. Add rice, stock, and season to taste.
  6. Add lid and bring to a boil. Once boiling, turn heat to low and cook for 30-40 minutes. Do not touch until you are ready to serve.
  7. Garnish with green onions.





Roxanne’s Mexican Hot Chocolate Snickerdoodles

easy vegan cookies for valentines day or office partiesI was trying to think of the perfect recipe for Valentine’s Day – easy, unique, preferably chocolate…and I knew I HAD to make my friend Roxanne’s famous Mexican Hot Chocolate Snickerdoodles (not to mention, my honey is crazy for cookies).

Whenever we have get-togethers, our friends beg Roxanne to make these – that’s how good they are. Lucky for us, she was kind enough to share her recipe.

vegan cookies for valentines days or office partiesThese beautifully crinkled cookies are crunchy on the outside, chewy and chocolatey on the the inside, with just a hint of cayenne for a kick – hence, the Mexican hot chocolate concept. And like any good snickerdoodle, they are dusted with a little cinnamon and sugar on top.

Her secret? Take these chocolately bites of heaven out of the oven just before they’re done for a soft, chewy texture.

“They’re perfect for work or parties because their a quick, one bowl recipe and unexpected, ” Roxanne explains. Not to mention, they’re vegan friendly. Since you don’t have to cream butter or anything, you simply combine the wet ingredients, then dump all the dry ingredients on top before mixing.

easy vegan cookies for valentines day or office parties

You probably already have all of the ingredients on hand, so whip up Roxanne’s Mexican Hot Chocolate Snickerdoodles for your sweetheart this weekend for a sweet and spicy Valentine’s treat. <3

Let me know how they turned out in the comments!

Roxanne's Mexican Hot Chocolate Snickerdoodles
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A sweet and spicy chocolatey chewy cookie ready in 15 minutes.
Recipe type: Dessert
Serves: 2-3 dozen
  • ½ cup Healthy Harvest Greek extra virgin olive oil
  • 1 cup sugar
  • ¼ cup maple syrup (or honey)
  • 3 tbsp almond milk
  • 1 tsp pure vanilla
  • 1⅔ cup organic all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp cayenne
  • Topping
  • ⅓ cup sugar
  • 1 tsp cinnamon
  1. Preheat oven to 350 degrees. Mix wet ingredients. Add in dry ingredients and stir to combine. Roll 1 inch balls in cinnamon sugar topping and bake for 9 minutes. Let cool before moving. Sprinkle with a pinch of cayenne for a pretty touch. Store in an airtight container.



“Love is in the Air” Lavender-Vetiver Massage Oil

This month, we’re turning to our friend Stephanie Tourles, an herbalist aromatherapist, and skin care expert for inspiration for Valentine’s Day treats to share with your honey.

Her new book, Making Love Potions (available here), features something for everyone, whether you want to seduce with your scent, tantalize with tasty treats, or melt away stress with a sensual massage. Both the book itself and the recipes inside make a fantastic gift for your sweetheart.

As with most skin and body care products, many brands use a long list of ingredients you can’t pronounce, including chemicals that are harmful to our bodies or the earth. So we’re sharing Stephanie’s safe, all natural “Love is in the Air” massage oil.

Using Healthy Harvest Extra Virgin Olive Oil as the base, it is rich in Vitamin E and antioxidants to leave your skin silky soft and irresistibly touchable. The essential oils help to calm and de-stress while stirring flames of passion. Vetiver oil can be found at most natural or health-food stores. It is known to boost libido and stimulate desire, along with calming stressed mind and muscles. Lavender, an aphrodisiac to both sexes, also helps to ground and center while relieving pain.

Love essential oils? Try our Essential Facial Oils formulated by Stephanie, too!

"Love is in the Air" Lavender-Vertiver Massage Oil
Provacative vetiver brings the warmth, and lovely lavender brings the sweet, producing an earthy, smoky, exotic aroma with unisex appeal. Couples with a high-stress lifestyle will find this aphrodisiacal blend much to their liking, as it delivers calming, grounding, and centering properties, while stirring flames of passion.
Recipe type: Massage Oil
Serves: 1 cup
  • 36 drops lavender essential oil
  • 28 drops vetiver essential oil
  • 1 cup extra virgin olive oil
  • 1,000 IU vitamin E oil
  1. Combine the lavender and vetiver essential oils in an 8-ounce glass storage jar. Add the extra virgin olive oil and vitamin E.
  2. Screw the Top on and shake vigorously to blend the ingredients.
  3. Label the bottle and place in a dark location at room temperature for 24 hours so the oils can synergize.
  4. Store at room temperature, away from heat and light; use within 2 years.
Shake well before each use. Apply whenever you wish, whether for massage or as a deeply penetrating body oil. For use as a bath oil, add 1 tablespoon to running water, step in, and luxuriate in earthly blissfulness!


Excerpted from Making Love Potions, copyright Stephanie Tourles, used with permission from Storey Publishing.

One Pan Moraccan-inspired Lemon Olive Chicken

Ah, one pan. Music to my ears. It seems I have made it my life’s mission to show people that cooking healthfully is not some huge, unattainable chore. I love finding and creating recipes that come together quickly, have easy-to-find ingredients, and don’t use every dish in the house to make.

So, I was intrigued when I found this One Pan Moroccan Chicken from A Communal Table. I made a few adaptations and shared my version below.

This dish starts with brining the chicken in our Lemon Garlic dressing, then adds rich depth of flavor from sautéing onions in spices such as ginger, cumin, paprika, cinnamon, and turmeric, long known for their healing properties. The warming spices are grounding for wintertime and make a delicious sauce (no seriously, I licked the pan it was so good) that is best soaked up with rice.

Related: Using Healthy Harvest Greek adds a ton of health benefits to your dish!

This dish would make the perfect Valentine’s Day main course. It is quick and easy, yet tastes exotic and looks beautiful. And best of all it won’t stress you out!

Then, after dinner, cleanse your palette with this Love is in the Air Lime-Mint Fizz cocktail before things heat up.

One Pan Lemon Olive Chicken
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Serves: 2-4 servings
  • ½ cup Healthy Harvest lemon garlic dressing (or green olive brine)
  • ½ lemon, thinly sliced
  • 2 Tablespoons Healthy Harvest extra virgin olive oil
  • 4 medium sized organic chicken thighs (any cut will do, but dark meat adds amazing flavor)
  • ½ teaspoon salt
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ cup water
  • ¾ cup Healthy Harvest green olives
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh parsley, chopped
  1. Marinade chicken breasts in Lemon Garlic dressing if desired. This is optional but will help keep the chicken juicy and flavorful. We prefer skin on for the incredible flavor it adds.
  2. Heat a large saute pan with a lid over medium high heat. Add the lemon slices and cook until slices are caramelized. About 3 minutes. Remove the lemon slices and reserve.
  3. Heat 1 Tablespoon of olive oil over medium heat, and add the chicken, skin side down.
  4. Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn. Turn chicken and cook until remaining side is browned. Remove chicken to a plate and set aside.
  5. Add remaining 1 Tablespoon of olive oil to the pan. Add the onions and cook, stirring frequently, until the onions are soft and translucent.
  6. Add the garlic, ginger, paprika, cumin and turmeric, and cinnamon. Stir for about 1 minute.
  7. Add the water and stir, scraping up the brown bits on the pan.
  8. Add the chicken pieces back to the pan. Bring the mixture to a boil.
  9. Reduce the heat, cover and simmer for 15 minutes, or until chicken is cooked through.
  10. Remove the lid and add the olives and fresh lemon juice.
  11. Serve over couscous or rice.
  12. Garnish with the lemon slices and fresh parsley.

So, with one-pan cleanup and most likely ingredients on hand, what have you got to lose?