Things You'll Need:
- A bottle of Extra Virgin pine nut oil and a teaspoon
- Some good recipes that include pine nut oil
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Step 1
Go online or to your local market that sells health products and buy a bottle of pine nut oil. If you are suffering from gastritis, peptic ulcers or other kinds of digestive concerns, the recommended dosage is three teaspoonfuls a day, taking one teaspoonful 30 to 60 minutes before every meal. If you are interested in maintaining good digestive health, it is recommended that you take 1 teaspoonful per day, 30 to 60 minutes before a meal.
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Step 2
Add Extra Virgin pine nut oil in cooking, when you would add olive oil. Some recipes are:
Simple Tomato Sauce
4 Tablespoons of olive oil
4 Tablespoons of Extra Virgin pine nut oil
3 cloves of garlic
¼ cup white wine or lemon juice
1 16 oz. can of crushed tomatoes
2 teaspoons basil
2 teaspoons oregano
2 whole bay leaves
¼ cup Parmesan cheese
2 teaspoons molasses
salt and pepper to taste
Heat oils, and add garlic, stirring constantly so that it doesn’t burn. When the aroma of the garlic is strong, add the white wine or lemon juice, and simmer an additional 5 minutes. Add the remainder of the ingredients, and simmer about a half an hour or so, stirring and tasting periodically and adjusting the ingredients according to your taste. Add sausage and/or meatballs, if desired, and simmer for an additional hour or so. Spoon on top of your favorite pasta, or sauteed polenta.
Sauteed Polenta
1 tube of pre-cooked polenta
2 Tablespoons olive oil
2 Tablespoons Extra Virgin pine nut oil
¼ cup Parmesan cheese
salt and pepper to taste
Cut the tube of polenta into thin disks, and set aside. Heat the oils in a sauté pan, and when hot, add the polenta disks in one layer. Cook for 5 minutes on each side. Top with cheese and season to taste. Serve immediately with a sprig of fresh parsley, or top with your favorite sauce.
Cream of Mushroom soup
2 Tablespoons olive oil
2 Tablespoons Extra Virgin pine nut oil
2 Tablespoons of butter
2 Tablespoons flour
2 shallots, chopped
2 cups button mushrooms, sliced
1 1/2 cup milk
1 1/2 cup chicken stock
1/2 teaspoon nutmeg
salt and pepper to taste
Heat the oils and add the butter. When butter is melted, add the flour and make a roux (a mixture of oils and flour that makes a paste, which is the basis for sauces and soups; good for thickening.) Add shallots and sauté one minute more. Add mushrooms, salt, and pepper, and cook until softened, stirring occasionally. Add nutmeg, milk and chicken broth, and simmer about 15 minutes, stirring occasionally. If soup becomes too thick, add more stock. Do not bring to a boil. Taste again and add seasoning as necessary. Serve immediately with crusty bread. Delicious! -
Step 3
Maintain your good digestive health by continuing to add Extra Virgin pine nut oil to your diet, either by adding it when cooking, or taking 1 teaspoonful every day.
