Pour the Primal Kitchen ®
Avocado Oil into the first well, vinegar into the second, and vanilla into the third.
Place room temp egg, lemon juice and extra light olive oil or
avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
Not exact matches
Registered dietitians Lauren Slayton and Torey Armul incorporate things like olive
oil,
avocado, fish, butter, ghee, and coconut
oil into their daily diets.
Laddle the soup
into serving bowls and top with
avocado slices, lemon zest and a splash of olive
oil.
When I'd visit from Chicago, he'd bring me
into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed
avocado on toast, sweet potatoes roasted in coconut
oil, thick morning smoothies made in a blender he'd packed to the brim.
4
avocados, just turning soft, not fully ripe 1 medium mango, cut
into 1 / 2 - inch cubes 1/2 pound strawberries, cut
into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3 cup orange juice 2 tablespoons lemon juice 1/4 cup honey mixed with 1/4 cup olive
oil
Virgin coconut
oil is on high rotation in my kitchen, so I'm covered there, but I've recently been adding more variety to my fats by mindfully incorporating things like
avocado, flax / other seeds and nuts, and ghee
into everyday meals.
1) Peel and cut mango,
avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them
into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
While the dough is pre-baking, add the
avocado, Greek yogurt, jalapeno pepper, cilantro, garlic, lime juice and olive
oil into a small food processor.
Made with a dreamy mixture of buffalo flavors and (you guessed it) my favorite
Avocado Oil Mayo, we're twice - baking these spaghetti squash bowls
into perfection.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
I had some
avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive
oil and salt,
into crispy - type chips.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame
oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe
avocado, peeled and chopped
into cubes / wedge of fresh lime
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
I dipped my
oil - free fries
into my
avocado cream sauce.
1 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive
oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an
avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1
avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or
avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut
into...
The good - for - you fats from this dish are from
avocado and olive
oil, two healthy fats that should be built
into your diet.
Quite a while ago, I got it
into my head to make mayonnaise with
avocado oil and Meyer lemon after my uncle posted about it on his blog — it just sounded so good — and then when I finally got around to making it and discovered that a little bottle of
avocado oil is fifteen dollars -LRB-!!)
Made with 100 % pure
avocado oil, this spicy mayo amplifies the nutritional profile of the nutrients it's paired with, so you can transform any plain dish
into a pizazz - filled platter... and feel good doing it!
My favorite, easy garlic herb chickpeas are nestled
into a bed of cream cheese and
avocado, topped with an olive
oil fried egg and a drizzle of Sabra garlic herb hummus.
avocado oil 1 heart of romaine, chopped 1/2 ruby red grapefruit, cut
into segments 1/2 cucumber, chopped 1/2
avocado, cubed handful of walnuts DIRECTIONS:
a little vegetable
oil or cooking spray, to prepare the grill pan 8 slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1
avocado, cut
into slices (optional) 8 whole wheat poppy seed buns, toasted
I use a combo of
avocado oil (a high - heat
oil) along with some bacon grease as it imparts an awesome flavor
into the ribs.
2 ripe
avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut
into wedges 2 cups corn
oil Salt to taste
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive
oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an
avocado squeeze of fresh lemon juice optional: micro greens, to serve
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut
into eighths, depending on size grape seed
oil 1 head of broccoli — cut
into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm
avocados freshly ground black pepper arugula leaves for garnish
ingredients TURKEY CHILI: 1 tablespoon canola
oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe
avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1
avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp
avocado oil or any high heat cooking
oil of your choice
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive
oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut
into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut
into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Ingredients 2 tablespoons olive
oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut
into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
Although a ketogenic lifestyle is typically higher in dietary fat than most «diets», I can personally think of SO many other ways to incorporate other fats
into my day (coconut butter,
avocado, olive
oil, coconut butter,
avocado oil, fattier cuts of meat, pumpkin seeds, coconut butter, beef tallow, and did I mention coconut butter already?).
It's the first ever
avocado oil - based mayo, made with cage - free organic eggs and vinegar from non-GMO beets whipped
into that full, rich classic mayo taste you love.
150g bag kale, washed and dried, leaves stripped off stalks and chopped
into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe
avocado pear, halved, stoned, peeled and cut
into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive
oil Half a lemon
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1
avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive
oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Place the vanilla protein powder, coconut flour, almond butter,
avocado oil, hemp seeds and chopped dates
into a large mixing bowl.
Serves: 4 Prep time: 10 minutes Cook time: 16 minutes Total time: 26 minutes Fried
Avocado Slices Ingredients 1/2 cup vegetable
oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose flour 2 ripe Fresh California
Avocados, halved, peeled, seeded and sliced
into 16 slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Directions
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable
oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass
avocados, halved, pitted, peeled, and cut
into 1 / 2 - inch dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves
2 cups broccoli florets 1 ripe
avocado, chopped
into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1 tablespoon olive
oil 1 teaspoon lemon juice + zest 2 cups low - sodium vegetable stock OR water + 1 teaspoon salt
Put the
avocado flesh, lemon juice, creme fraiche, truffle
oil, and truffle salt
into the bowl of a food processor.
Scoop the
avocado into a bowl and smash with 1 tablespoon of the lemon juice, 1 tablespoon of the olive
oil and salt.
To serve, pour the soup
into a bowl and top with the reserved chopped tomato, cucumber,
avocado, and basil and a drizzle of olive
oil, and eat.
I like to make an easy lemon aioli by stirring a good amount of fresh lemon juice (and / or parsley and garlic)
into some
avocado oil mayo.
Transfer leeks
into a baking side, sprinkling with 1/2 tsp sea salt, and tossing with 1 tbsp
avocado oil.
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2
avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive
oil Reserve one - quarter of the tomato, two cucumber chunks, two
avocado chunks, and one basil leaf.
Scoop
into serving bowl, top with a little grapeseed or
avocado oil, red pepper, crumbles bacon and Cilantro or scallions.
4 venison burgers 1 teaspoon olive
oil 4 ciabatta rolls or wholemeal rolls, halved A few handfuls of mixed salad leaves 1 small red onion, thinly sliced 2 ripe
avocados, halved and each half sliced
into 4 A full flavoured relish