Hello family and friends! It has been a while since I have
posted anything to you all and the only excuse I have is…work :( Please excuse
my bad blogging behavior! I hope to make it up to you today, as I share my
newest culinary adventure!
I was invited by the CanolaInfo program and the Canola
Council to participate in a journey to the Canadian prairie province of Saskatchewan.
I spent 4 days roaming canola oil fields and picking (pun indented) the brains
of Canola farmers, biochemists, agronomists, fellow dietitians and chefs, as well as a couple Food
Network stars to boot. I soaked in the Canadian fresh air, the
exceptionally delicious farm to tables meals (prepared with Canola oil, of
course), as well as the educational experience of learning about one of the healthiest
cooking oils on the market.
Canola fields...breathtaking!
The Canola Seed
I was able to hand crush the seeds- Can you see the oil left on the paper?
What is Canola?
A bright yellow flowering plant, which belongs to the Brassica family…same as broccoli, cauliflower, cabbage, turnips, Brussel sprouts, and mustard. It’s yellow flower produces a pod, which contains about 20 tiny dark brown seeds. After harvest, when the seeds are crushed, about 42% is oil and the remainder of the seed is made into “canola meal” (feed for livestock).
A brief history of Canola-
Contrary to common belief, the Canola seed is not a rapeseed. In the 1960’s, Canadian scientist used traditional plant breeding methods to eliminate the undesirable components of rapeseed (erucic acid and glucosinolates) to naturally breed the Canola seed. Today, different varieties of Canola help to create crops that are resistant to bugs, diseases, and other challenges farmers face.
How did they come up with the name?
Canadian + Oil= Canola oil. Pretty clever, right?
What are Canola oil’s benefits in the kitchen?
Culinary professionals often choose Canola oil when cooking due to its long shelf life, high smoke point (doesn't burn easily at high heats, such as frying/sautéing), and neutral flavor (doesn't change the tastes of foods when added to them).
What are Canola oil’s benefits for my heart?
Just check out the label…Canola oil is transfat free, cholesterol free, as well as has the lowest amount of saturated fat and highest amount of Omega 3’s of all common cooking oils. It is also a good source of the fat soluble vitamin E. Replacing fats like butter, shortening, or lard with Canola oil in baked goods can reduce the amount of saturated fat, while maintaining moistness. Give it a try…next time your recipe calls for 1 cup of solid fat, substitute with ¾ cup of Canola oil.
In closing, I hope you feel a bit more educated on the subject of Canola oil and can now appreciate its origins and health promoting qualities!
Below are some pictures of a few of the meals I was able to enjoy during my adventure in Saskatoon, Saskatchewan. Everything was prepared from the finest, freshest ingredients available!
Below are some pictures of a few of the meals I was able to enjoy during my adventure in Saskatoon, Saskatchewan. Everything was prepared from the finest, freshest ingredients available!
Peppermint Beet Salad (Note yet another cold pressed Canola oil garnish)
I seemed to always find Saskatoon Berries somewhere on my dessert plate...whether in pies, mouses, or as garnishes. They taste like a mix between a blueberry and a tart cherry!
Berry Tarte a la Mode Flourless Chocolate Cake
