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.

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Baked Asparagus

From Hazyview Cold Pressed Avocado Oil

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

From Olivado Extra Virgin Olive Oil

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.

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