Like many others, I’ve been interested in trying avocado oil for quite some time, but have been deterred by the price. With prices hovering around $1 per fluid ounce of oil and higher, no way was I going to be buying any! Since most avocado oil is so expensive, you might be wondering why would one want to cook with it. Avocado Oil is great for high heat cooking, and contains loads of antioxidants and healthy monounsaturated fats! When Natalie from Chosen Foods contacted me about trying their product, naturally I was interested in trying this liquid gold. I was even more interested after finding out that a 750ml (25.4 fl oz) bottle of AvOmega Avocado Oil was $17.95 on their website- much less than competitors, and has a smoke point of 520F (olive oil is 375F). Within a few days, it arrived on my doorstep. As soon as I opened the shipping box, I had to try it. Tasted a nice big spoonful… Mmmmm it was good! Smooth and light, with a mild nutty, almost buttery taste. I was very excited try out a few staple foods with this oil.
Since I eat eggs for breakfast most days, and I hate the taste of eggs cooked in Virgin Coconut Oil, they were the obvious winner for the first taste test. Since AvOmega is much less viscous than coconut oil, olive oil, or clarified butter, I only needed a tiny bit to coat the pan. The eggs cooked evenly, without sticking, and were left with a nice flavor. The taste of the avocado oil was mild, and did not compete with the flavor of the eggs.
Sweet potatoes are another staple food for many active paleo devotees. When drizzled with AvOmega after baking, they were excellent. The nutty flavor of the oil really stood out and complimented the sweet potato flavor well. I’m pretty sure avocado oil is all I will be putting on my sweet potatoes in the future!
Finally, I created I new recipe for you featuring AvOmega’s great flavor and high smoke point! The avocado oil proved itself again as the perfect oil to saute tomatoes, brown the garlic, and dress up a simple spaghetti squash. Try it with grilled Mahi Mahi (as pictured) or chicken, brushed with AvOmega and salt and pepper.
Spaghetti Squash with Avocado Oil, Garlic, and Tomato
1 Medium Spaghetti Squash
1/2 cup AvOmega Avocado Oil
2 cups Sugar Plum Tomatoes
1/2 teaspoon Sea Salt
1 Tablespoon Minced Garlic
Chopped Green Onions for garnish
Cut the spaghetti squash in half and remove the seeds. Place cut side down on a cooking sheet and bake for 35 min at 350F. Cooking time may vary slightly based on the size of your squash. Use a spoon to scoop the squash out into a serving dish.
In a medium pan, combine the AvOmega, tomatoes, and salt. Cook on the stove over medium heat for about 5 minutes. Turn the heat up to medium-high, and add the garlic. Cook until the garlic just starts to brown, stirring frequently.
Pour the oil mixture over the spaghetti squash and garnish with a handful of chopped green onion. Toss well before serving.
So now that I’ve teased and tempted you with my experiences cooking with AvOmega, its time for you to try it yourself! Thanks to Chosen Foods, I will be giving away a bottle of AvOmega Avocado Oil to one lucky reader chosen randomly from all entries!
Here are the rules:
1. Comment on this post
2. “Like” Mastering the Art of Paleo Cooking and Chosen Foods on Facebook
3. Write on Chosen Food’s Facebook wall letting them know why you are excited to try their product.
Hurry, hurry! You have until Friday, September 28, 2012 at 12pm PST to enter this giveaway!