Tag Archives: avocado oil

Chilled Avocado Soup

avocado soup 1

Chilled Avocado Soup

Of Aztec origin, avocados were originally valued for their high fat and vitamin content. The word guacamole comes from the Nahuatl word ahuaca-mulli – a combination of ahuacatl (avocado) and mulli (sauce). It was referred to as the “poor man’s butter” by the Spanish conquistadors. Native to Africa, watermelon with brought to Mexico on African slave ships.

For the soup:
2 large ripe avocados, pitted, peeled, and roughly chopped
½ English cucumber, peeled and coarsely chopped
2 serrano chiles, stemmed and seeded
6 cups chicken or vegetable stock
½ cup Mexican crema or plain Greek yogurt
1 cup fresh lime juice
2 tablespoons fresh mint
¼ cup cilantro
salt and pepper, to taste

For the garnish:
1 cup watermelon, seeded and cut into small cubes
chipotle avocado oil or olive oil for drizzling
flaky sea salt, Maldon is a great option

Combine 2 avocados, the cucumber and the serrano chilies in a blender and process until smooth.

Working in batches, add the stock, crema, lime juice and the fresh herbs to the avocado and cucumber mixture and purée until very smooth. Season to taste with salt and pepper. Pour through a strainer into a bowl. Taste, adjust seasoning, cover and refrigerate until chilled, at least 2 hours.

Divide the chilled soup among serving bowls and top with a few cubes of watermelon, drizzle with oil and top with a pinch of flaky sea salt.

Serves 6 to 8

Chipotle Lamb Patties with Mango Chutney

lamb with mango chutney

Chipotle Lamb Patties with Mango Chutney

Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.

For the lamb:
1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)
4 cloves garlic, minced
½ cup fresh cilantro, chopped
2 tablespoons sauce from chipotle in adobo, or more to taste
salt and pepper to taste
Avocare Chipotle Avocado Oil for pan

For the mango chutney:
2 large rice mangos, peeled and diced
1 apple, peeled and diced
½ of a red onion, diced
½ cup currants
3 tablespoons ginger, minced
¾ cup sugar
½ cup apple cider vinegar
1 ½ teaspoons mustard seeds
½ teaspoon chipotle or red pepper flakes
½ teaspoon salt

Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.

Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into patties. Bring about 2 tablespoons of Avocare Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)

Serve with a dollop of warm Mango Chutney.

Serves 6 to 8

Asian Cabbage and Brussels Sprouts Salad

asian salad 2

Asian Cabbage and Brussels Sprouts Salad

A basic condiment in China, Southeast Asia and Japan; soy sauce is made from a fermented mixture of soya bean, wheat, water and salt. The soya bean has been known in China since antiquity and was introduced to Japan in the 6th century. European travelers discovered it in the 17th century.

For the dressing:
⅔ cup mirin
4 tablespoons soy sauce
3 tablespoons Avocare Natural Avocado Oil
2 tablespoons sesame oil
2 tablespoons sugar
3 teaspoons rice vinegar

For the greens:
1 head Napa cabbage, shredded
¼ purple cabbage, shredded
1 cup Brussels sprouts, shredded
2 carrots, peeled and cut into ribbons
2 scallions, white and light green parts only, thinly sliced
¼ cup cilantro, chopped
¼ cup mint leaves, chopped
½ slivered almonds, toasted
salt and pepper to taste

In a small bowl whisk together the mirin, soy sauce, avocado oil, sesame oil, sugar and rice vinegar. Set aside.

Finely chop the cabbage and Brussels sprouts and place in a large bowl. Using a potato peeler, shave the carrot and add to the bowl.

Add the scallions, cilantro, mint, toasted almonds, salt and pepper and toss. Add enough dressing to coat, toss well, taste, adjust seasoning and serve.

Serves 8 to 10

Summer Vegetable “Ceviche”

summer ceviche

Summer Vegetable “Ceviche”

A specialty of Central and South America, ceviche is typically raw fish marinated in lime or lemon juice with olive oil and spiced with chile peppers. This recipe is a variation on the traditional dish and is sure to be a staple for those summer picnics.

2 ears corn, shucked
3 hearts of palm, diced
1 bunch radishes, diced
1 zucchini, diced
¼ small red onion, diced
1 ripe avocado, peeled and flesh diced
1 mango, peeled and flesh diced
1 jalapeno, seeded and minced
2 tablespoons fresh mint, minced
3 tablespoons fresh lime juice, or more to taste
3 tablespoons chipotle avocado oil *
salt and pepper

In a large bowl toss all of the ingredients together, season to taste with salt and pepper and serve.

Serves 4 as an appetizer

Avocare’s Chipotle Avocado Oil is out of this world!! It is a must have in your pantry.