Soulstice Spa Blog

Small but Mighty - Amazing Avocado January 02 2014

We all know avocado is delicious (what goes better with football season than guacamole & chips!), but did you know the avocado packs an amazing nutritional punch?  Amy Bowman, co-founder of Avohaus Avocado Oil, shares the scoop on this small-but-mighty gift of nature...


1) What vitamins and nutrients can I get from one serving of avocado and avocado oil?

Avocados are one of the most nutrient dense fruits on the planet, packed with more than 25 vitamins and minerals. Both avocados and their oil are high in potassium (more than twice the amount in a banana) as well as vitamins A, E, D, and Omega-3’s. Additionally, avocado oil has been found to have the highest concentration of monounsaturated fats, which are the “good fats” in our diet, which also help balance cholesterol levels.  

An essential nutrient for bone and cardiovascular health, the magnesium found in an avocado is known to reduce migraines and prevent type II diabetes while the antioxidants and Beta-Sitosterol found in avocados help to reduce the risk of heart disease, cancer, and block cholesterol absorption.

2) How is Avocado Oil made and what makes Avohaus so special?

Avocado Oils like this don’t come around every day. Avohaus is made from only New Zealand Hass Avocados using a cold pressed method allowing us to capture the flavor of the avocado in the oil just like the day it was bottled. We use 14 large Hass avocados in every bottle so it’s “packed with nutrients."

Avocado Oil production is a tedious process and requires unique steps to ensure air and light don’t come into contact with the Avocado pulp during the extraction process. Avohaus is the only producer of Cold Pressed Extra Virgin Avocado Oil who takes special care in the production and storage of the oil to produce this high quality best tasting product.

We use large Hass avocados and wait until the day they are ripe, just like you would eat at home, remove the skin and seed and cold press the flesh, retaining all 25+ vitamins and minerals of the fresh avocado in the vibrant green nectar. Our oil is also Raw, Vegan, and GMO Free.

3) I've heard avocado oil is also good for the skin, hair and nails.  Is this true?

Absolutely! Did you know that Cold Pressed Extra Virgin Avocado Oil is a natural sunscreen of 8 to 15? Due to the high absorption rate the oil penetrates to the third layer of skin, moisturizing all three layers, which keeps the skin from burning. Cold pressed Avocado Oil retains all the vitamins and nutrients of the fresh avocado, delivering Vitamin E, Omegas, Sterols, and many other nutrients deep down to the third layer of skin providing a microbial layer of moisturizing protection. It’s anti-bacterial, anti-fungal, used to treat eczema & psoriasis, and as a natural treatment for diaper rash.

4) How do I know which avocado oil to buy? Can I also use the same for all my skincare needs?

Always look for an Extra Virgin Cold pressed Avocado Oil in a dark bottle…..never buy refined! When an oil is refined it has either been treated with heat or chemicals, which depletes the nutrients in the oil. Yes, when you find a good Organic Cold Pressed Extra Virgin Avocado Oil like Avohaus, you can use it not only in your kitchen, but also use it for all your skincare needs as well. Avocado Oil is what we call a “Functional Food!"  Remember, your skin is your largest organ, so you wouldn’t want to put anything on your skin that you couldn’t ingest!

5) What are some of the benefits of using avocado oil?

Avocado Oil has been used in commercial kitchens in Europe and Asia for quite some time now because of its versatility. It has one of the highest smoke points of any oil on the market. We call it a “Drizzle to Sizzle” oil because you can use it in a simple salad dressing or cook at high temperatures.

You always want to use an oil that can withstand the temperatures that you are cooking. Why? When an oil goes above its “Smoke Point” it burns and starts to form carcinogens. These carcinogens get into your food and ultimately into your body, causing inflammation, which is known as the root cause of many of our diseases.

Another great fact about avocado oil is that its “High Monounsaturated Fats” (76% compared to 69% in Olive Oil) not only help to lower cholesterol, but also allow 15 times more nutrient absorption from your food due to better digestion.

6) What's your favorite recipe that includes avocado oil?

Wow…that’s a tough one because I use it on everything! It’s amazing how much better your dishes taste when you finish it off with a little drizzle of Avohaus Avocado Oil. I love to top off my soups with a drizzle of avocado oil because it makes them so rich and velvety. I also roast my brussel sprouts in our Garlic infused, toss my salads in the Lime infused and make a homemade hummus with the pure, buttery Extra Virgin.

Back to my Southern roots, here’s an easy, healthy & versatile recipe that you can whip up in minutes!

Mississippi Caviar

3 cans Black Eyes Peas (drained)

7 Jalapenos (seeded and finely chopped)1 bunch Cilantro (finely chopped)

1 bunch green onions (finely chopped)

2 Tomatoes (finely chopped)

1 Green Bell Pepper (seeded and finely chopped)

1 Yellow Bell Pepper (seeded and finely chopped)

3 Avocados (cut into small chunks)

1/4 cup of your favorite flavor of Avohaus Avocado Oil

Toss all the ingredients together and serve!  It’s great by itself, added to a spinach or kale salad or over a bed of Quinoa.

For more information about Avohaus or to purchase, please visit them at




Fave Foods from the Trendy Vegan! December 12 2013

Moving to a plant-based diet can work wonders for your health and well-being.  And if you think a vegetarian food is dull, think again!  One of our favorite vegans Yonni Wattenmaker shares her imaginative & tasty food faves...

Favorite Cereal: Body Fuel Nutritionals Crunch.  I’m the creator of the recipe for this vegan, no gluten-added cereal.  Nuts, seeds, oats and a little touch of sweetness combine to make a well-balanced breakfast or snack.  I eat it as is or just add a bit of almond milk.  You can learn more about it at (but bear with the website as it’s under construction!)

Favorite Breakfast That Isn’t Cereal: Banana with Nut Butter. I always have some sort of nut butter in my pantry at home and my snack drawer at work.  Peanut, almond, cashew, sunflower – I love them all.  After a workout, I love a tablespoon spread on a banana to go along with my coffee.

Favorite Prepared Food: Whole Foods Vegan Chicken Salad. When I’m running late to work and want to grab a quick lunch, I stop into my local Whole Fods and spend $3 on a little container of this vegan mock-chicken salad with tarragon and a touch of black pepper.  The tiny serving is more filling than you’d think!

Favorite Healthy Fat:  Avocado I eat avocado almost every day.  I’ll be honest, the fat content used to scare me, but I’m over it.  I dice it into salad, add it to a hummus wrap, put it on a bagel with cucumber slices and tomato and, of course, mash it into a fabulous guacamole. 

Favorite Thing To Eat With Avocado: Corn Tortilla Chips.  Again, you can easily find these to be both vegan and gluten-free and there are so many varieties.  They are my go-to snack with some of my famous guacamole, or with a great salsa (or even on their own!)  Just watch the ingredients – some have hidden milk products when they flavor the chips so read the labels carefully.

Favorite Salad Ingredients: Sundried Tomato and Beans. Take any lettuce – I prefer romaine and kale – throw in some sun-dried tomato (I choose the ones without oil) and some beans – garbanzo, black, cannelini – add some vinegar or dijon mustard, and your favorite oil and you have a perfect, well-rounded meal.  Sweet, savory, low fat and packed with nutrients.

Favorite Protein: Lentils. Enjoy these cold or hot, in scrambled tofu at breakfast over a salad for lunch, in a soup for dinner.  They boast protein and fiber and play well with others, like onions, carrots, celery, mushrooms and more!

Favorite Veggie: Brussel Sprouts.  I know – they might be the most hated of the vegetables, but they are so misunderstood!  Steam them and shred them and mix them with carmelized shallots and slivered toasted almonds, or roast them with a little extra virgin olive oil, kosher salt and a drizzle of maple syrup.  It’s like candy – leafy candy, but it’s true!

Favorite Cracker: Kame Sesame Crackers.  Gluten-free, low fat, low calorie and super crunchy.  Eat them alone, with some spreadable cheese or hummus or babaganoush. Seriously – I think there are 16 crackers to a pretty guilt-free serving!

Favorite Cheese to Go On That Cracker:  Daiya.  It’s hard to find a good vegan cheese but I think Daiya does pretty well.  I love their shredded cheddar in my mac ‘n cheese or atop my bean chili, and their sliced provolone isn’t too shabby on rosemary & olive oil crackers.

For more on Yonni, we invite you to visit The Trendy Vegan online and follow her on Twitter...