Last night, after a huge hail storm that threatened to flatten my newly planted vegetable garden, I took advantage of one of our last cold spells for the year and made a huge pot of red-lentil and vegetable soup. It was simple and delicious, but after the first few bites I realized it needed something (and it wasn't salt). Drizzling oil. Bija (an offshoot of Flora, the company that makes Udo's EFA blends) just launched a new line of unfiltered and unrefined culinary oils, including almond, walnut, pumpkin seed, extra-virgin and old-grove Greek olive, sesame, sunflower oils. (Lucky me, they sent me each!) Extracted using a low-temperature water-and-salt technique, the oils are packed with nutrition that would otherwise be destroyed or filtered out in conventional processing. Translation in the kitchen: rich, complex flavor. Perfect for adding to soup (I used the old-grove Greek olive). I also created a stunning (if I may say so myself!) salad dressing by blending together the pumpkin seed oil, some brown rice vinegar, minced shallot, and a dash of umeboshi plum vinegar. And I stashed the almond oil at work, to drizzle on morning toast. Yum.