17 Jun 2007

Awesome Avocado Oil

Avocado oil has been loved for thousands of years worldwide not only for it's health and nutritional properties but also for it's use as a natural cosmetic.

Like all oils it is important that you use the cold pressed variety rather than the refined version as it preserves the minerals and vitamins and the wonderful avocado flavor. The cold pressed oil is green in color where as the refined oil is a more yellow color.

Rich in vitamin E and lecithin, avocado oil also contains vitamins A, D, B1 and B2, pantothenic acid, aminos and sterols. It is high in monuunsaturated fats (over 70%) and low in trans fatty acids, so reduces bad LDL cholesterol in the blood and lower the risk of coronary heart disease.
It also contains more potassium than bananas. The oil contains no sodium, sugar or cholesterol which adds to it's benefits.

As with all cold pressed oils it is best to store the bottle of oil in a dark cool place. It has a very high smoke point so can be used in stir frying, baking and roasting as well as uncooked in dressings, marinades and as a dipping oil. Great on pasta , baked potatoes and veggies. Do try it out as it is a wonderful alternative to extra virgin oil. Due to its viscosity far less is required to coat food than when using olive oil.

For info on the avocado fruit see my earlier posting Avocados are a Wonderful Fruit and for avocado oil's uses in hair and skin care visit my other blog Herbs 'n Oils.


Baked Asparagus

6 to 8 Asparagus per person
1/2 a lemon
1 bay leaf
1 cup of cold pressed avocado oil

Pre heat the oven to 350F (180C). Spread the asparagus evenly in a baking dish. Drop in a bay leaf. Place half a lemon, fleshy side up in the middle of the dish amongst the asparagus. Sprinkle with avocado oil, making sure the lemon and asparagus are coated. Place the dish in the middle of the oven for 10 to 12 minutes. Serve from the dish with one or two dessert spoons of the juices.

Spaghetti Squash and Avocado Salad
From School of Computer Avocado Recipe Collection

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
3/4 cup avocado oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and vegan Worcestershire sauce
Salt and pepper to taste
Shake all ingredients together in tightly covered container.

1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced

Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 mins. Drain off water; cool squash and shred into strands.Mix squash, mushrooms, peppers, olives and avocados in serving bowl.Pour Vinaigrette over, toss gently and serve.

Tiny Taties and Tomatoes Side Dish
1 1/2 lbs (approx 750grams) new baby potatoes
Tomato and Avocado Oil Dressing:
½ cup avocado oil
1 tbsp vinegar
1 tbsp French mustard
8-10 sun dried tomatoes
Prepare dressing by mixing vinegar and mustard in a bowl, then slowly add avocado oil until mixture thickens. Add sun-dried tomatoes. Scrub skin from potatoes, place in salted boiling water and cook until tender. Dice potatoes, place in a warm bowl and drizzle with dressing. Serves 6 as a side dish.



Anonymous said...

Great info.! thanks

KleoPatra said...

i had NO idea about avocado oil. i always learn something new (and important) here, Jackie.

Thank you!!

laura jesser said...

That's really interesting. I've never heard of extracting the oil from avocados before!

Jul said...

I had no idea, either. Sounds like great stuff!

Don't Get Mad Get Vegan! said...

oooooh, thank you!

this is just what i needed to stop staring longingly at the avacado oil at the grocery. I didn't really know what to do with it or if it would be worth purchasing over the usual olive or grapeseed oil. thanks for giving me a reason (and recipes) to test it out.

wonderful information!

Judith MacCaellich-Young said...

Awwww, nice nude avocado info! So many people are put off of avocado because it contains fat! Cudos to you for sharing recipes.
I am already an avocado convert, and eat it at least once a week as part of my varied veg*n diet.
Thank you for sharing!

Jackie said...

Great to have another new vegan blogger Judith :)

dreamy said...

I have never tried avocado oil before. Last time I use the avocado to make a curry spread for bread, but it looks quite disgusting hahaha (it taste quite ok though :)). You have any idea how to know if the avocado is just nice for consumption? Sometimes when I cut them open, they are unripe and sometimes they are overripe.

Jackie said...

I by the green skinned ones so know when they are ripe as they give when you lightly press them.

I have often had disasters myself with the hard, black skinned ones and anyway I don't like their flavor very much.

Anonymous said...

I'm not a huge fan of avocadoes but have been using them more and more. I'm sure that my taste buds will develop and I will love them eventually ;-)

peaceloving said...

Hi, Jackie,
I like avocado too. usually make it into smoothie with soy milk.

I once had it in Jakarta Indonesia with chocolate too. nice!

Here, i would like to share with a very positive online tv station :

It is also broadcasting free via Hotbird Satellite 6 at 13degree E all across Europe, North Africa and middle east.
It is broadcasting 24hours/ 7days .

It is all above positive happenings around the world and there is vegan cooking demo too. awesome... :)



Jackie said...

Thanks peaceloving. The TV doesn't broadcast in my area but I see there are tons of great videos with vegan and vegetarian subjects to watch on the site so shall view them this weekend.

Sharm said...

nice work
thank you and have a nice day

krystyna said...

Hi Jackie!
Avocado is really awesome. I like avocado very much but I didn't hear about this good oil.
You have a wonderful Place.
Thanks for sharing!
Best to you!

Marion said...

I hadn't heard of Avocado Oil...I can't wait to try it, if I can find it here. Some things are just not available.

I love Avocados, all sorts; your recipes look awesome, and I can't wait to try them. thanks!

dreamy said...

I see! Thanks jackie for the tip :)

I like it blended with soymilk too peaceloving, it taste rich :)

Jean-Luc Picard said...

Well researched info about avocado oil.

peaceloving said...

Hi, Jackie, thanks too for the tips of selecting the avocado.
ya, i like to buy them when they are in green color too and leave it on the table (not in the fridge) until it is ripen.

BTW, you viewed the online tv too? it is very inspiring and uplifting to mee. :)

Have a Great week ahead!

Shinade said...

I have cholesterol problems and try to eat at least 2 to 3 fresh avocados a week. But, I had no idea that you could actually get avocado oil. this fabulous TY.

Nikki said...

Hey Jackie :)

I think your website is terribly dangerous - how on EARTH am I going to drop the kilos when you have all these scrumptuous recipes on your site?! I am sitting here salivating!


Cherry said...

I never knew you can extract oil from avocado. Thanks Janet!