2 tbs. Natural Ahuacatlan Oil 2 tbs. finely chopped garlic ½ cup chopped white onion ¼ cup chopped celery ¼ cup chopped carrots 2 cups raw spinach 2 cups chopped tomatoes 1 cup cooked garbanzo beans (chickpeas) 1 can (10oz.)
1 pound boneless turkey breast cooked, cut into thin strips 1 tablespoon Ahuacatlan Chipotle Infused Avocado Oil 2 each mini sweet red and yellow peppers, cut into 1/4-inch strips 1 medium onion, thinly sliced and separated into rings 1 garlic
1 cup cracked wheat or 9-grain cracked cereal 1 cup water 6 cups all-purpose flour 2 cups water ½ cup coconut sugar ¼ cup Ahuacatlan avocado oil 1 tablespoon salt 1 teaspoon instant yeast Additional Ahuacatlan Avocado Oil (for drizzling
50 grams of achiote paste (look for annato seeds grounded) 3 guajillo chiles, deveined, cleaned and soaked in hot water 1 cup pineapple juice 2 cloves of garlic ¼ White Spanish onion 1 tsp oregano ½ tsp cumin 2 tbs
¾ lb. fresh cauliflower 1 egg 35 oz. Parmesan cheese 1/2 onion, finely chopped 1 tomato Natural Ahuacatlán Avocado Oil 1 sprig flat-leaf parsley, finely chopped 2 tablespoons breadcrumbs 4 hamburger buns 4 portobello mushrooms 1 bunch fresh arugula 1
1 (1-pound box, or 16 oz) spaghetti or thin linguine 15 oz can organic fire-roasted tomatoes ½ cup fresh chopped basil 2 Tbsp. Ahuacatlan Avocado oil, chipotle infused 1 Tbsp. Ahuacatlan Avocado oil, onion infused 4 cups vegetable stock 1
1 small pie pumpkin, about 3 lbs. and small enough to fit in your slow cooker with the lid ¼ cup Ahuacatlan avocado oil, garlic infused ¼ cup Worcestershire sauce 1 lb lean turkey breakfast sausage, out of the casing
½ cup Avocado Oil 2 cups coconut sugar or brown sugar 1 can (15 oz solid pack) Pumpkin 2 eggs 2 tsp vanilla 6 cups Pillsbury Gluten-Free All-Purpose Flour 1T baking powder 1 tsp salt 1T Saigon Cinnamon 1/2 tsp nutmeg
For each marinade, combine all ingredients in a small half quart jar. 1 jar of marinade will marinate 1 ½ lbs. of chicken or beef. Raspberry Pomegranate Rosemary Marinade ¼ cup Worcestershire sauce ¼ cup Storino’s Organic Pomegranate balsamic vinegar
1 cup cooked edamame 1/4 cup sesame seed paste (tahini) 2 medium-sized limes, juiced 1 tablespoon water 1 garlic clove, peeled 1 handful cilantro, washed 2 tablespoons lime Ahuacatlán Avocado Oil Salt Pepper In a blender or food processor, grind