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I asked them to clarify whether they use extra virgin olive oil for high-heat cooking as well, and they said yes – extra virgin olive oil is the only oil they use. I definitely recommend saving extra virgin olive oil for uses like dressings, vinaigrettes, and finishing drizzles on top of salads. While regular olive oil has the same healthy monounsaturated fats as extra virgin olive oil, it is missing a lot of the positive antioxidants and polyphenols contained in extra virgin olive oil. Ultimately, I recommend cutting out as many refined oils as possible (except extra virgin olive oil).

We served these spring tomato tarts at April’s “Lunch with Elissa” and they were a hit – the filling is a blend of almond ricotta and fresh basil with chickpeas to add plant-based protein. Ricotta” cheese 1 cup organic chickpeas, rinsed and drained 5-6 fresh basil leaves 1 T. lemon juice 2 garlic cloves, crushed 1 tsp. Lightly flour a rolling pin with gluten-free flour, and gently roll your day out into the shape of your tart pan and lay into the bottom of the tart pan. Then remove pre-baked crust from oven, gently pat the filling into the tart and press the tomatoes gently into the filling and place back into the oven for additional 25 minutes.

The Paleolithic Diet, or Caveman Diet, is a current trend in which people consume only foods presumed to have been eaten during the Paleolithic era. Whenever my clients tell me that they want to experiment with a vegetarian or vegan diet, I let them know that this form of eating is actually not considered a diet if done correctly. I have seen countless benefits of people switching to a more plant-based diet – a decrease in blood pressure, lower levels of cholesterol, reduced acne, lower levels of stress, weight loss, lower blood sugar levels, and an increase in sex drive, just to name a few. The keto diet can also be hard to follow, and people often end up eating significant amounts of red meat and other processed foods, which is extraordinarily unhealthy.

Ingredients: ¼ cup olive oil 1 medium white onion, diced 2 leeks, chopped 3 ribs celery, chopped 2-3 garlic cloves, crushed Sea salt 1 tsp. Herbamare seasoning 1 ½ pounds fresh sugar snap peas, trimmed with ends cut 1 16 oz. bag frozen sweet peas 2 cups organic vegetable stock 1 ½ cups cashew, raw and organic zest of 1 lemon Fresh cracked pepper to season To prepare fresh snap peas: Hold a paring knife in one hand and the sugar snap pea in the other, with the inside curve of the pod facing you. Add the fresh and frozen peas along with the Herbamare seasoning (if you don’t have Herbamare, use sea salt) and broth.