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In The Morning

“The Best” Scrambled Eggs

 

1 Tbsp. Salute Santé! Grapeseed Oil

1 Tbsp. Salute Santé! Chili Grapeseed Oil

 4-6 eggs   

1 Tbsp. milk    

Freshly chopped chives, parsley or cilantro  

  

 


Optional: shredded cheese, sliced mushroom, spinach, tomato, bacon 


 

Beat eggs and milk with a whisk. Heat Salute Santé! Grapeseed Oil in non-stick pan.  Add Salute Santé! Chili Grapeseed Oil to pan. Add eggs. Scramble until firm, but not hard. Add chives, fresh parsley, or cilantro to taste. Optional: Add shredded cheese, mushrooms or spinach before eggs are done. Serve with bacon, potatoes or tomatoes.



Oatmeal Pancakes

1 1/4 cup milk

1 cup organic rolled oats

1/2 cup whole wheat flour

1 Tbls. Salute Santé! Grapeseed Oil

2 eggs, beaten

1 tsp. baking powder

1 Tbls. turbinado sugar

1/4 tsp. salt

   

Combine 1 1/4 cups milk and 1 cup organic rolled oats and let it sit for 5 minutes to soak. Add Salute Santé! Grapeseed Oil and the beaten eggs to milk and oatmeal mixture. Stir in flour, sugar, baking powder and salt. Mix until dry ingredients are moistened. On a hot griddle drop 1/4 cup (or big Tbls.) of batter for each pancake. Turn pancakes when top is bubbly and edges are slightly dry. Serve with maple syrup and fresh sliced fruit (banana, peach, pear, apple). 

 

Makes 10-12 pancakes.

Breakfast Scones

1 cup whole wheat flour
1 cup unbleached white flour
1 Tbls. baking powder
1 tsp. sea salt
1/3 cup turbinado sugar
1/3 cup Salute Santé! Grapeseed Oil
1 egg
1/2 cup milk
1/4 cup raisins
1/4 cup dates
1/4 cup chopped walnuts
1/4 cup oatmeal

Preheat oven to 425º F. Combine flour, sugar, baking powder and salt. Slowly add Salute Santé! Grapeseed Oil while mixing on low speed until crumbly. Add raisins, dates, nuts and oatmeal. In a measuring cup, beat the egg and milk. Slowly add to dough while mixing on slow speed until thick. Form 2-inch balls and place on greased baking sheet. Bake for 10-15 minutes or until lightly golden brown. Serve plain or with butter, jam or lemon curd.

Yields: 12 scones.

Morning Museli

1/4 cup organic millet

1/4 cup organic wheat berries

1/8 cup organic buckwheat

1/4 cup organic spelt

1/8 cup organic rye berries

2 cups water

2 Tbls. Salute Santé! Chardonnay Grapeseed Oil

1/2 cup yogurt – plain

1 Tbls. flax seed oil

Chopped organic walnuts and almonds

Organic raisins

Honey to taste

 

Combine all whole grains except buckwheat. Thoroughly rinse and pick over. Bring water to a boil and add washed grains. Lower heat and simmer about 8 minutes. Add washed buckwheat. Continue to simmer about 8 more minutes. Make sure water doesn’t evaporate totally until grains are soft but chewable. Feel free to add more water along the way so as not to burn the grains. While grains are cooking, combine yogurt and Salute Santé! Chardonnay Grapeseed Oil and flaxseed oil. Mix well until creamy. Serve cooked grains in cereal bowl and mix in yogurt cream. Serve with chopped nuts, raisins and honey to taste. Yields about 2 cups of grains total. Cooked grains can be kept in the refrigerator for about one week and eaten at will as a cereal or sprinkled over salads.