Deliciously Healthy

Recipe of the Week: Vanilla Roasted Carrots

carrots

Basic veggie dishes can sometimes be a little boring. While we love the taste of vegetables with a little salt and pepper, it’s fun to add a twist to side dishes to make them more tasty and enticing. This week’s recipe is a delicious carrot side dish roasted with AVOCARE Extra Virgin Avocado Oil, pine nuts and vanilla bean. The vanilla flavor brings out the natural sweet taste of the carrots making them a great option for picky eaters. Whether you’re throwing a dinner party or having a family meal, we know you will love this recipe!

 

Ingredients:

1 ½ pounds carrots (preferably the colorful heirloom variety)

¼ cup pine nuts

3 tablespoons avocado oil

1 vanilla bean

salt and pepper

 

To make the carrots:

  1. Preheat oven to 400° F.
  2. Cut a lengthwise slit down the vanilla pod using a pairing knife and scrape the pod halves by running the unsharpened side of your knife down the length of each of the pod halves, using firm pressure. Set the seeds aside. (Save the pod and put it in your sugar container!)
  3. Peel the carrots and cut then in half or quarters length wise, depending on the length, leaving the stem. Place them on a sheet pan lined with parchment or aluminum foil, toss with avocado oil, vanilla seeds, salt, pepper and pine nuts and roast 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from the time to time to brown evenly. Remove from the oven and serve.

 

Serves 6

 

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her website, ArtBites, here.

 

Recipe of the Week: Avocado, Tomato and Manchego Bruschetta

avocado, tomato and manchego bruschetta

Summer is on its way, which means you’ll be throwing al fresco dinner parties very soon. Planning a dinner party is exciting, but it can also be stressful. You have to think about drinks, appetizers, the entrée, side dishes and dessert along with table decorations and place settings. Guests love to be greeted with a drink in one hand and an appetizer in the other, which is why we’ve created this easy and delicious bruschetta recipe that uses our wonderful avocado oil.

 

This recipe, created by Maite Gomez-Rejon of ArtBites, is a variation of the traditional Catalan tapa, Pan con Tomate (Tomato Toast) and the popular avocado toast. Made in the La Mancha region of Spain, Manchego is a sheep’s cheese aged between 60 days and two years. It can only be made using the whole milk of sheep of the Manchega breed that are raised on registered farms within a designated area. Trust us, your guests will leave raving about it!

 

Ingredients:

1 baguette

2 large garlic cloves, halved crosswise

2 ripe tomatoes

2 avocados, mashed

½ pound Manchego cheese

AVOCARE Extra Virgin Garlic or Chipotle Avocado Oil for drizzling

sea salt

 

To make the bruschetta:

  1. Preheat the oven to 350°F.
  2. Cut the bread into ½-inch thick slices, lightly brush with AVOCARE Extra Virgin Avocado Oil and toast, 8 to 10 minutes, until light golden brown.
  3. Remove bread from oven and rub garlic over the hot toast.
  4. Cut the tomatoes in half and rub the open face of the tomatoes into the bread slices until the flesh is gone. Discard the skins.
  5. Smear about two tablespoons of avocado over each prepared toast. Grate the cheese over the avocado. Lightly drizzle with your AVOCARE Extra Virgin Avocado Oil of choice, sprinkle with sea salt and serve.

 

Serves 6

 

What is your favorite appetizer to make for dinner parties? Leave us a comment below.

Recipe of the Week: Herb Rubbed Brisket with Mustard Horseradish Sauce and Cauliflower Mash

avo
Photo courtesy of freedigitalphotos.net/JamesBarker

 

The mild taste of AVOCARE Avocado Oil partnered with fresh herbs really enhances the natural flavor of this wonderful brisket recipe by Maite Gomez-Rejon, founder of ArtBites. We cook with herbs every chance we get because they are a fresh and healthy way to add delicious flavors to any dish. For centuries, fresh herbs have been thought to contain magical powers. Sage was carried to promote wisdom; thyme was associated with purification; when placed under a pillow, rosemary was thought to protect the sleeper from harm. Horseradish was used during the Middle Ages to treat cough, bronchitis and other respiratory conditions. This recipe uses each of these herbs and even though it doesn’t work magical powers, we think you will love it!

 

Ingredients

For the brisket:

1 – 5 pound beef brisket, trimmed

salt and pepper

2 tablespoons natural avocado oil

2 yellow onions, diced

3 carrots, carrots, peeled and diced

3 celery stalks, peeled and diced

8 cloves garlic

1 cup parsley

2 tablespoons fresh rosemary

2 tablespoons fresh thyme leaves

1 tablespoon fresh sage

2 bay leaves

4 cups chicken broth

 

For the Mustard Horseradish Sauce:

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

3 tablespoons sour cream

½ teaspoon pepper

½ teaspoon salt

 

For the Cauliflower Mash:

2 heads cauliflower, cut into florets

2 to 3 tablespoons garlic avocado oil

½ to 1 cup chicken broth

salt and pepper

 

To make the brisket:

  1. Heat the oven to 325° F. Generously season the brisket all over with salt and pepper.
  2. Put the parsley, rosemary, thyme, and sage in a food processor and pulse to make a paste. Set aside.
  3. Place the avocado oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tight fitting lid and heat over medium high heat. When hot, add the brisket and brown on both sides, about 12 minutes. Set aside and rub the herb paste all over the meat.
  4. Pour off all but about 3 tablespoons of fat from the pan, reduce the heat to medium and add the onions and garlic and cook until softened, about 3 minutes. Add the carrots and celery and cook until everything starts to caramelize, about 6 minutes.
  5. Pour the broth and the bay leaves into the pot and bring to a boil. Cook over high heat, scraping up the brown bits from the bottom of the pot, about 1 minute. Set the brisket in the center, fat side up. Bring to simmer, cover, transfer to the oven, and braise until fork tender, about 2 ½ to 3 hours.
  6. Carefully transfer the brisket to a cutting board and let rest for 20 to 30 minutes before slicing. Thinly slice against the grain and serve with Mustard Horseradish Sauce and Cauliflower Puree.

 

To make the Mustard Horseradish Sauce:

Mix all of the ingredients together in a small bowl. Taste and adjust seasoning.

 

To make the Cauliflower Mash:

  1. Preheat oven to 400° degrees F.
  2. Lay the cauliflower florets on a sheet pan lined with parchment paper, toss with the basil avocado oil and season to taste with salt and pepper. Bake until caramelized, about 25 minutes.
  3. Transfer to a blender or food processor. Add ½ cup chicken broth and puree until smooth. If the mixture is too dry, add a little more broth. Taste, adjust seasoning and serve. This can also be done in two batches, depending on the size of your food processor.

Serves 6

What is your favorite recipe that uses herbs? Let us know below!

 

 

Avocado Oil Hair Mask Recipe

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On previous blog posts we’ve focused on how great avocado oil is for cooking, but did you know it can also be used as a beauty product? Whether it is used as a makeup remover, hair conditioner or skin moisturizer, avocado oil can be a natural alternative to chemical-laden beauty products. One of our favorite ways to incorporate avocado oil into our beauty regimen is to whip it into a mask that hydrates hair making it look shiny and silky for days.

 

AVOCARE’s Avocado Oil Hair Mask

 

– 1 ½ tablespoons of AVOCARE Extra Virgin Avocado Oil

– ½ tablespoons of honey

– 1 egg

 

  1. Mix together ingredients and cover hair completely.
  2. Leave in for 10 minutes then rinse.
  3. Shampoo and condition as normal.
  4. Enjoy your luscious hair!

 

Have you used avocado oil as a beauty product? Let us know by leaving a comment below.

 

Recipe of the Week: Vanilla Roasted Carrots

carrots

If you’re someone who loves a delicious side dish then this recipe is exactly what you’ve been looking for. We know getting your family excited about eating vegetables can seem impossible, which is why we love this sweet glazed carrot recipe made by Chef Maite Gomez-Rejón of ArtBites. It’s absolutely delectable and we guarantee that it will leave your family fighting over the last carrot in the bowl!

 

Vanilla Roasted Carrots

Serves 6

Ingredients

1 ½ pounds carrots (preferably the colorful heirloom variety)

¼ cup pine nuts

3 tablespoons avocado oil

1 vanilla bean

salt and pepper

Directions:

  1. Preheat oven to 400° F.
  2. Cut a lengthwise slit down the vanilla pod using a pairing knife and scrape the pod halves by running the unsharpened side of your knife down the length of each of the pod halves, using firm pressure. Set the seeds aside. (Save the pod and put it in your sugar container!)
  3. Peel the carrots and cut then in half or quarters length wise, depending on the length, leaving the stem. Place them on a sheet pan lined with parchment or aluminum foil, toss with avocado oil, vanilla seeds, salt, pepper and pine nuts and roast 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from the time to time to brown evenly.
  4. Remove from the oven and serve.