Posts made in April, 2013

Massaged Kale Salad with Camelina Gold

1 bunch kale 1 tsp salt 1/2 apple, chopped 1/2 cup chopped red onion 1/4 cup dried cranberries 2 tbsp raw pumpkin seeds 1/4 cup feta cheese 1/4 cup Camelina Gold 2 tbsp apple cider vinegar pepper to taste De-stem, chop and wash kale, add salt and massage for 2-3 minutes. Mix in all ingredients and stir well. Can be served right away or refrigerated over night (it only gets better as it marinates). Enjoy! -Submitted by Andrea Withey, Issaquah

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Camelina Gold Salmon Marinate

1 cup soy sauce 9 Tablespoons Camelina Gold Oil 1 teaspoon ginger 1 Tablespoon garlic, minced 3 Tablespoons dry mustard ¼ teaspoon black pepper 1-2 Tablespoons honey Juice of one lemon Mix all the ingredients together and pour over salmon filets or steaks. Marinate fish for at least 4 hours and up to 24 hours before cooking. BBQ or broil until done. Enjoy!

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Camelina Oil Infused Bread Dip Recipe

Infused Bread Dip Recipe 17 oz Camelina Gold 3 green onions 1 bunch of fresh basil 2-3 cloves garlic Salt to taste Steps  1. Peel garliic and clean onion. 2. Place all herbs in the blender. 3. Slowly add Camelina Gold to the herbs while processing and season with salt. 4. Let stand in the refrigerator overnight for enhanced flavor. 5. Enjoy with bread for dipping or as a dressing!...

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Unrefined vs. Refined

  Camelina Gold oil is processed using natural processes, without any harsh chemicals, solvents or contaminants. Unrefined oils are the most simple and healthiest form of oil processing. Left in their virgin state after pressing, these oils tend to be rich, robust and true to their seed flavors and aromas. Like unrefined whole grain flours, unrefined oils are more nutritious. Refined cooking oils are made by highly mechanical and often chemical processes to extract, bleach, degum, or hydrogenate oil. These unnatural processes remove nutrients from the seeds such as: fiber, proteins, chlorophyll, essential minerals and vitamins.  This can create a product which oxidizes easily, thus, depleting the quality of the oil when used in...

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History of Camelina Oil

The Tollund Man was a name given to a body that was remarkably well preserved in a bog and found in Denmark in 1950.  Scientific tests reveal he was likely sacrificed and buried in the bog as some sort of ritual, and that he lived in the 4th century BC.  His last meal consisted of a porridge made from vegetables and seeds including: barley, linseed, camelina, knotweed, bristlegrass, and chamomile.  It is thought that the elaborate combination of ingredients suggested that his last meal came as part of some sort of celebration. The plant belongs in the crucifer family (Brassica), and has been called many names, including: camelina, false flax, German sesame, gold-of-pleasure, linseed dodder, Siberian oilseed, and wild flax. During the Industrial Revolution camelina lost favor as a common everyday oil as it cannot be hydrogenated easily (turned into margarine).  It has recently “re-emerged” as a popular oil for utility and health as it contains high levels of omega-3’s (polyunsaturated fats), and is one of the highest sources of vitamin E (tocopherol) content of among natural tocopherol...

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