1. Cold-Pressed Olive Oil Pasta

Ingredients:

• 400g spaghetti or your favorite pasta
• 1/3 cup cold-pressed olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp red chili flakes
• 1/2 cup freshly grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.
2. In a large skillet, heat the cold-pressed olive oil over medium-low heat. Add the garlic slices and sauté until golden and fragrant.
3. Toss in the red chili flakes and mix for a few seconds.
4. Add the cooked pasta to the skillet and toss to coat with the olive oil mixture. If the pasta seems dry, add a splash of the reserved pasta water.
5. Stir in the Parmesan cheese and season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

2. Avocado and Cold-Pressed Sesame Oil Salad

Ingredients:

• 2 ripe avocados, sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp cold-pressed sesame oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• Toasted sesame seeds (for garnish)

Instructions:

1. In a large bowl, combine the avocado slices, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together cold-pressed sesame oil, soy sauce, lime juice, and honey to make the dressing.
3. Pour the dressing over the salad and gently toss to coat.
4. Sprinkle toasted sesame seeds on top before serving.

3. Cold-Pressed Coconut Oil Stir-Fried Vegetables

Ingredients:

• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, zucchini)
• 2 tbsp cold-pressed coconut oil
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat the cold-pressed coconut oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and minced garlic, sautéing until fragrant.
3. Toss in the mixed vegetables and stir-fry for 5-7 minutes until tender but still crisp.
4. Drizzle with soy sauce and season with salt and pepper. Stir to combine.
5. Garnish with sesame seeds if desired and serve hot.

4. Cold-Pressed Flaxseed Oil Smoothie

Ingredients:

• 1 banana
• 1 cup unsweetened almond milk (or any milk of your choice)
• 1/2 cup frozen berries (e.g., blueberries, strawberries)
• 1 tbsp cold-pressed flaxseed oil
• 1 tsp honey (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the banana, almond milk, frozen berries, and cold-pressed flaxseed oil.
2. Blend until smooth and creamy.
3. Taste and add honey if needed for sweetness.
4. Pour into a glass and enjoy immediately.

5. Cold-Pressed Mustard Oil Fish Curry

Ingredients:

• 500g fish fillets (e.g., salmon, rohu, or cod)
• 3 tbsp cold-pressed mustard oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 cups water
• Fresh cilantro, chopped (for garnish)
• Salt to taste

Instructions:

1. Heat the cold-pressed mustard oil in a deep pan until it starts to smoke lightly (this reduces its pungency).
2. Add the cumin seeds and sauté until they splutter.
3. Stir in the chopped onion and cook until golden brown.
4. Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add the fish fillets and gently coat them with the masala. Cook for 2 minutes on each side.
6. Pour in the water and let the curry simmer for 10 minutes.
7. Sprinkle garam masala and garnish with fresh cilantro before serving with steamed rice.