Madhava 100% Pure Avocado Oil Single Source Non-GMO Description
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Clean & Simple
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Non-GMO
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Single Sourced
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Kosher
Madhava® clean & simple brings the goodness of nature and the benefits of science together to your table.
For more than 45 years, we've been dedicated to providing clean, simple, organic foods to a market eager for delicious clean-eating alternatives.
We continue to deliver on that promise by sourcing Hass avocados from the most pristine growing region in Mexico, choosing only the oil that test highest for purity.
Our oil gets gently extracted from our non-GMO avocados and is naturally refined to deliver the purest avocado oil, perfect for your low and high-heat cooking needs.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
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| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
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Other Ingredients: Avocado oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
Present a platter of Hasselback potatoes to guests at your table and all eyes light up. I mean, we all know and love potatoes, but there’s something about those beautiful, fan-like slices and the golden, roasted color that elevate the trusty “tuber next door” to glamorous. In this recipe, the thin slices allow flavors of garlic and rosemary to infuse throughout and cradle a creamy coconut curry sauce. Want even more? Leave the skins on for a bigger boost of antioxidants and a lower glycemic index than a peeled potato. Yep, these spuds have beauty
and brains!
Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
- 5 medium-sized Yukon Gold or russet potatoes (unpeeled)
- 4-5 Tbsp. avocado oil ( or olive oil)
- 4 garlic cloves (minced)
- 1 cup coconut cream
- 2 tsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika (or plain paprika)
- 5 sprigs rosemary
- ½ cup chopped scallions
- Himalayan salt
- Black pepper
- Preheat oven 425 degrees F.
- Using sharp thin knife, slice potatoes very thinly most of the way through, keeping bottom intact. (Note: If you do slice through, arrange potatoes tightly together in baking dish so they keep their shape.)
- In baking dish, arrange potatoes, brush top and sides with oil and season with salt, pepper and paprika. Sprinkle garlic on top, allowing some to fall inside slices.
- Place rosemary sprigs on top of potatoes. (Note: Remove them once potatoes are cooked.)
- Bake 30-40 minutes, then brush with more oil.
- Continue cooking another 15-20 minutes until potatoes are crispy on edges and fork tender on the inside. (Note: For medium-sized potatoes, cooking time is approx. 60 minutes.)
- In saucepan over low heat, stir together coconut cream, salt, pepper, curry powder, garlic powder and paprika and heat to warm.
- To serve, pour sauce over potatoes and garnish with fresh Rosemary and scallions.
Get the ingredients you need from Vitacost!
