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We can honestly say that we are indeed pickle lovers; just like a large chunk of our followers and the global population. But if we haven't tried pickle juice yet... are we ACTUAL pickle lovers?


We were shocked to discover that the benefits of drinking pickle juice just kept coming! Not to say pickles are particularly unhealthy but finding out the brine of our go-to marinated vegetable can help recover from a muscle injury? Wow.


Read on to find out how this salty thirst quencher can help you feel great!


Don't dump your pickle juice! Learn about the benefits of drinking this salty beverage.

1) Drinking pickle juice after a workout can help soothe muscle pains.


Why? No one is really sure. One theory is that the vinegar in pickle juice acts as a pain reliever by stopping nerve signals and consequently relieving muscle exhaustion.


2) Drop the Gatorade, put down the Powerade. Pass the pickle juice.


Full of sodium and potassium, pickle juice is the perfect drink to help your body regain electrolytes lost during a hardcore cardio session. BONUS! Pickle juice way cheaper than a commercial sports drink and is also low cal & fat free!


3) Load up on the antioxidants.


Pickle juice contains both Vitamin C and E which help protect your body from exposure to free radicals and boosts your immune system.


4) The healing effects of vinegar.


Several studies have observed that drinking vinegar every day may help you lose weight. Vinegar is the main ingredient in pickle juice. It also helps stabilize your blood sugar levels and is great for your digestive system.


5) It helps with bad breath.


Both vinegar and dill (a popular ingredient in pickle juice) have strong antibacterial properties that can kill bacteria in your mouth that causes bad breath.... you may have to live with pickle breath though!









Who doesn't like a good bottom? Artichoke bottoms that is!


Artichoke bottoms are definitely not as well-known as artichoke hearts but there is no reason they shouldn't be! In many Mediterranean countries, they are regularly served as a delicious appetizer or succulent main.


Here is one of our favourite ways to prepare our ILIOS Artichoke Bottoms:


There are so many creative ways to use ILIOS artichoke bottoms


Lemony Shrimp Artichoke Bottoms


Ingredients:

  • ILIOS Artichoke bottoms (rinsed and drained)

  • Small shrimp (peeled and deveined)

  • ILIOS Extra virgin olive oil

  • 1/8 tsp. Cayenne

  • 6 tbsp. Unsalted butter

  • 3 tbsp. Parsley (chopped)

  • 2 tbsp. Lemon juice

  • Salt and pepper (to taste)

Recipe:

  1. In a large bowl, toss shrimp with 1 tbsp. of EVOO, cayenne and salt and pepper to taste. Cook in large frying pan over medium-high heat until shrimp is no longer translucent. (approx. 2 mins per side). Once cooked, transfer shrimp to clean bowl.

  2. In a small saucepan, melt butter over low heat. Once melted, add parsley. Let cook for 1-2 minutes and then whisk in the lemon juice. Remove from heat and add butter mixture into the bowl with the shrimp and toss.

  3. On a greased baking sheet, place artichoke bottoms (stem side down). Season with salt and pepper and pile 5-6 shrimp in the center of each artichoke, reserving most of the butter. Top with breadcrumbs and drizzle with butter. Bake for approx. 10 mins., until hot. Serve immediately.








Updated: Aug 19

For those of us who are seasoned cooks, we probably have our favourite type of cooking oil or know which type to use for different applications. However many of us may not realize the different uses and characteristics of the five different oils ILIOS offers: Olive oil, Grapeseed oil, Sunflower oil, Vegetable oil and Canola oil. We are here to help you understand a little bit more about all the different oils in the ILIOS family.

ILIOS offers 5 different types of oils


Extra Virgin Olive Oil:


Extra Virgin Olive Oil, or EVOO, is extremely popular in Mediterranean cuisine and is enjoyed both as a cooking oil and can be used cold (or room temperature) in a salad dressing, to dip bread, as a marinade, etc...


EVOO, as opposed to refined Olive Oil, has a lower smoke point that makes it less favourable to use in high heat cooking such as deep frying. If EVOO is heated above 410–421 °F, it will burn and its taste will deteriorate. It can be used for sautéing since this type of cooking rarely reached above 350 °F.


Spain produces almost half of the world's olive oil. (including our ILIOS EVOO!) The taste of the oil varies greatly between different EVOOs and can be affected by the ripeness of the olives when they are harvested, how and what the oil is being served with and how old it is.


Check out this article to see how you can use ILIOS EVOO to pamper and spoil yourself outside of the kitchen:


SPOIL YOURSELF WITH ILIOS EVOO


Cooking oils can also be used as part of your beauty regimen


Grapeseed Oil


Grapeseed Oil is high in polyunsaturated fatty acids and contains a variety of disease-fighting compounds and antioxidants. It is also high in Vitamin E which means it is great for your skin and hair and can be used as a natural moisturizer.


Grapeseed oil has a pretty high smoke point and is often advertised as a good choice for frying but because of the high polyunsaturated fat content, Grapeseed Oil is probably the worst oil you can use for high temperature cooking. At high heats, these fats react poorly with oxygen and can form harmful compounds and free radicals.


Grapeseed oil is best used in salad dressings, as an ingredient in different food staples like mayo, in baking, or as part of your beauty regimen.


Sunflower Oil


Sunflower oil has many health benefits because it is low in saturated fat and high in two types of fatty acids: polyunsaturated fatty acids and monounsaturated fatty acids.


There are a few different types of sunflower oil you can choose from. It can be high in oleic acid, a monounsaturated fatty acid, or it can be high in linoleic acid, a polyunsaturated fatty acid, or it can be somewhere in between. ILIOS Sunflower oil is a high oleic oil which is more stable for cooking.


Sunflower oil, like all plant-based oils, are healthier choices over using animal fats while cooking


Vegetable Oil


Vegetable Oil is an oil that can be made from the seeds of many different types of vegetables and rarely has an identical composition from one batch to another. The manufacturers use whichever seeds are available at the time of production. ILIOS Vegetable Oil is made with canola and/or soybean oil.


Vegetable Oil is refined and processed to remove colour and taste in order to keep the product as consistent as possible one batch to the next. Although it does contain healthy polyunsaturated and monounsaturated fats, the quantities vary depending on what oils have been included in the blend so you won’t have as much control over the types of fats you’re eating.


Vegetable Oil has a high smoke point (450 °F), is inexpensive and has a neutral taste, making it the popular choice for commercial cooking.


Canola Oil


Canola Oil comes from the seeds of the canola plant, one of the most widely grown crops in Canada. It contains a good amount of monounsaturated fats and a decent amount of polyunsaturated fats. It has a high smoke point so can be used for frying but it is pretty highly processed which means it is void of most nutrients.


Canola Oil can pretty much be used interchangeably with Vegetable Oil. It too has a neutral taste making it a popular choice in commercial kitchens.

RECIPES AND TIPS