In other words,
the more avocado oil a person consumed, the less likely he or she was to get gum disease.
Not exact matches
As she worked at a startup in 2015, she raised
more than $ 9,000 through Indiegogo for an
avocado - and -
oil deep conditioner for black women with frizzy or unruly curls.
I added frosting to make them a little
more sassy — using dates as sweetener and
avocado and coconut
oil for an ultra lush and creamy consistency.
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.
Of all fruits,
avocados are the highest in
oil and protein, Read
More
And if you really want to get right down to it, using less
oil of all types and
more fat - rich whole foods (like nuts, seeds, olives, and
avocados) can never be a bad way to go.
For the
avocado pesto: 1 ripe
avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (
more as needed to thin sauce) Salt and pepper to taste
The next thing is to get rid of inflammatory fatty acids such as processed vegetables oils (corn, canola, soybean, safflower, peanut, etc) and eat
more good fats such as
avocados, coconut fats, grass - fed butter and olives / olive
oil.
Unfortunately, this mayonnaise, made with
avocado oil and Meyer lemons, turned out to be exactly the opposite of that: much much
more expensive than any mayonnaise I would ever buy at the store.
I did change it a little: I used much
more chilli powder and fried a bit of onion with the chicken, salted the
avocado, made my own roasted pepper (just put a whole red bell pepper on an
oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
Another idea is to reserve any extra sauce and add some
more olive
oil or
avocado oil to use for a salad dressing.
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more t
Avocado Cilantro Yogurt - 1 ripe
avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more t
avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive
oil for blending - 1 teaspoon of salt -
more to taste
3 Tbsp coconut aminos or wheat free soy sauce (tamari) Salt to taste (use
more if not using any fish sauce) 1 Tbsp
avocado oil / butter / lard / ghee — never use olive
oil for high heat cooking
Now add
avocado and pulse for an even creamier pesto, you might want to add a little
more lemon and olive
oil at this point.
Add a tablespoon or two of beans, olives,
avocado and cheese and squeeze
more lemon juice over, together with olive
oil (even though it's optional here).
If needed, add a few
more tablespoons of
avocado, or olive
oil and toss.
* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe
avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons
avocado oil or olive
oil, plus
more to taste * freshly ground black pepper
One of my favorite things about it is the dressing because it's
oil - free and is made with
avocado, giving it much
more nutritional value than your average dressing (especially if it comes from a bottle!)
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
Pile on
more avocado for a refreshing, yet hearty, high - fat meal, and drizzle an extra tablespoon or two of fresh olive
oil over the salmon to kick up the fat content another notch!
Food items such as coconut
oil,
avocado oil and nut flours are being used
more widely for their nutritional benefits with less emphasis placed on their concentrated caloric value.
* 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
Seriously,
avocado, coconut
oil and honey from gim me
more butter girl?!
This homemade mayonnaise recipe uses
avocado oil instead of the
more typical olive
oil because
avocado oil has a milder taste and works SO much better.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral
oil (I used
avocado oil) or olive
oil,
more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
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.
2 tablespoons canola
oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe
avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or
more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods
avocado oil 1 1/2 cups organic granulated cane sugar, plus
more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon fine grain sea salt, plus
more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive
oil 2 tablespoons ripe
avocado 1 teaspoon honey, or to taste fresh pepper to taste
There's a type of peanuts called hi - oleic peanuts which contain 25 %
more oleic acid than the average peanut giving them a fatty acid profile similar to olive
oil and
avocados.
2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut
oil 1 large hass
avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or
more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or
more to taste
Packed with protein and healthy fats from the quinoa,
avocado and olive
oil, this salad will actually keep you full and satisfied for
more than 30 minutes.
4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive
oil, plus
more to
oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or other bread 4 tablespoons dressing of your choice Lettuce, tomato slices,
avocado slices (optional)
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive
oil (plus
more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional)
Avocado slices, for serving (optional)
Do you think there is anything I can add to the remaining batter (which would still make at least one
more cake) that might dilute that
avocado oil taste a bit?
Ingredients 8 ounces dry spaghetti 1 ripe California
Avocado, peeled, pitted and sliced 1 tablespoon lemon juice 1/2 cup freshly grated Parmesan cheese, plus
more for sprinkling Kosher salt Freshly ground black pepper 1 tablespoon extra virgin olive
oil 2 ounces bacon, sliced into small strips 2 garlic cloves, finely chopped 1 ripe California
Avocado, peeled, pitted and sliced 1/2 cup freshly grated Parmesan cheese, plus
more for sprinkling 2 tablespoons chopped parsley, plus
more for sprinkling Instructions
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2
avocados, pitted, peeled and sliced + 8 T toasted sesame
oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus
more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)
Drizzle some
more olive
oil over the
avocado and serve at once.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive
oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive
oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive
oil (divided, plus
more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1
avocado (peeled, pitted, thinly sliced)
I added
avocado oil while on the blender, but might add some
more spices like onion powder or actual yellow onion, but needed a bit of
more taste.
Serve on a deep bowl place the shredded chicken 2 to 3 ladles of the chilli broth place a good handful of the fried tortilla strips, and garnish with the cream, crumble cheese,
avocados, and some of the chile de arbol fresh or toasted with a little
oil for
more heat.
I added 2 dates instead of stevia, little
more liquid (for the chia seeds) and almond butter (out of coconut
oil / butter)... I usually have an
avocado pudding for breakfast (sometimes add squash) < 3
With the growing demand of
more natural products, Chosen Foods» impressive growth, and the noticeable health benefits,
avocado oil is not looking to slow down in 2017.
* 2 ripe
avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut
oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or
more to taste) * 1 medium tomato, chopped
Dressing: lemon tahini, balsamic vinaigrette, creamy
avocado, simple olive
oil drizzle +
more lemon
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut
oil (or other
oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings:
avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
heat nut butter with 2 teaspoons of
avocado or coconut
oil to make it
more liquidy — this is especially necessary if you are using nut butter near the bottom of the jar
Adding in XCT
oil is a great idea because these medium chain fats turn into ketones immediately in the system and provide a very quick form of fat - burning energy while the long - chain fats in the
avocado will turn into ketones slower and provide
more long - lasting energy.
If you don't like the pudding texture than leave out the
avocado and consider adding in
more coconut
oil or using a nut butter like almond butter.
Dressing Ingredients: 1/4 cup extra-virgin olive
oil 2 T fresh lime juice (plus 1 T
more to toss with
avocado) 1/2 tsp.