Sweet and Spicy Shrimp
1 lb shrimp, deveined, peeled with tail 1 tbsp Expeller Pressed Canola Oil 2 tbsp Xagave 1 tsp hot chili sauce Sea salt Sweet Paprika 1 tbsp cilantro leaves, finely chopped rinse and dry shrimp. Heat oil in a large sauté pan on a medium-high heat. When oil is hot, arrange shrimp in a single layer in a pan. Season with paprika and salt. Cook for approximately 2...
Learn MoreColeslaw
Dressing 1/8 cup Expeller Pressed Canola Oil 1/4 cup vinegar 1/3 cup Xagave 1/2 cup lowfat mircle whip or mayonnaise 1 tsp celery seeds 1 tsp salt 1 tsp pepper Salad 1/2 head shredded green cabbage 1/2 head shredded red cabbage 2 carrots, grated Whisk dressing ingredients together until smooth and creamy. In large bowl, combine cabbages and carrots. Add dressing...
Learn MoreFrench Dressing
1 can tomato soup 1 1/2 cup Expeller Pressed Canola Oil dash of paprika 3/4 cup white vinegar 1/2 cup Xagave 1 tsp sat 1 tsp pepper 1 tsp ground mustard 1 medium onion (green, red, or white) Mix all ingredients thoroughly in a blender and serve on mixed green...
Learn MoreTeriyaki Bowl
4 tbsp Expeller Pressed Canola Oil 2 tbsp minced garlic 1/2 tbsp minced ginger 2 lbs. cubed meat fish, or tofu. 4 cups chopped/sliced/shredded vegetables Xagave Teriyaki Sauce 3 cups cooked brown rice Cook brown rice per instructions. In a wok or large sauté pan heat oil on high for two minutes. Add grlic, ginger and meat of choice and sauté until cooked.Add...
Learn MorePad Thai Noodles
1 packet rick stick noodles (14 oz) 2 tbsp Expeller Pressed Canola Oil 2 tsp minced garlic 1 lb chicken, whole shrimp or tofu (cubed) 1/2 medium red onion 2 cups bean sprouts 1 cup shredded carrots 3 scallions, halved lengthwise, cut into 2 inch pieces Sauce 1/4 cup Xagave 1/4 cup rice vinegar (unsweetened) 3 tbsp Xagave Ketchup 1 tbsp soy sauce 1 tbsp chili sauce 1...
Learn MoreChocolate Cake and Chocolate Icing
Chocolate Icing: 2/3 cup Xagave 1 stick butter (1/2 cup) 1/3 cup cream, milk or hot water (use cream for more of a milk chocolate flavor) 2/3 cup cocoa Mix cream and cocoa with hand mixer or in a blender until smooth and creamy. Add butter and Xagave and mix for another minute or two until smooth. Refrigerate icing while cake is cooking and cooling. Spread icing...
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