I was recently introduced to this Canadian superfood oil, Camelina by Three Farmers. Nutritionists and chefs are bringing attention to this awesome oil due to its gorgeous nutty flavour and its impressive nutrient profile. Camelina is an ancient oil-seed that originated in parts of Northern Europe and Central Asia and Three Farmers are bringing it back to our table! They grow and produce the oil in Saskatchewan, where great care is taken to preserve the delicate flavour and nutritional value of camelina. Unlike many conventional oils, which use hexane-extraction method to press oil, Three Farmers camelina oil is expeller pressed, a chemical-free mechanical process that extracts oil from seeds and nuts, at temperatures less than 40 degrees Celsius, well below the standard for being considered cold pressed.
Here are 7 reasons to LOVE Three Farmers health promoting camelina oil and why you need it in your pantry:
Amazing Health Benefits
First and foremost, the nutrient profile of course! We all know that we should be consuming more omega-3 fatty acids to help improve brain function, reduce inflammation and prevent heart disease. The high omega-3 fatty acid content of camelina oil is a favorable ratio of 2:1, omega-3 to omega 6-fatty acids, respectively. This is important because we often over consume omega 6 fatty acids, found in healthy fats such as olive oil and avocados, and under consume omega 3 fatty acids, found in flaxseeds, fish, and walnuts. This imbalance can be problematic because a diet too high in omega 6-fatty acids can cause inflammation in the body, leading to health conditions like arthritis, heart disease and asthma. Another great aspect of camelina oil is that it contains vitamin E, which acts as an antioxidant to prevent oxidation of omega-3 fatty acids, meaning the oil won’t go rancid and cause harm in the body.
Meet Your Maker
OK, so unless you live in Saskatchewan, or meet them at a health show across Canada, you may not actually meet the farmer. But each bottle of camelina oil is traceable. They have made it possible to simply enter your product code (or scan the QR code from a mobile device) and find out exactly who made your oil, and where. How cool is that? This is so important because we live in a world where we are becoming more disconnected from the land and people who grow and make our food.
Versatility
Camelina oil is unique in that it’s not limited like most culinary oils. You can use it for salad dressings and marinades without having to worry about it congealing. Due to its high smoke point (475°F) you can use it for roasting and sautéing without having to worry about the oil going rancid. Using oils like olive oil, for example, is not recommended for high heat cooking because the delicate polyunsaturated fats (omega 3 and 6) are unstable and sensitive to heat and light. The high vitamin E content (particularly gamma tocopherol) helps to stabilize the oil while using higher heat.
Long Shelf Life
Unlike other omega 3 rich oils, like flaxseed or hemp oil, camelina oil has a long shelf life (12-24 months). How many times have you thrown out a bottle of flaxseed oil in fear that after having it open for a couple of months, the easily oxidized content has gone rancid? Camelina’s high vitamin E content makes susceptibility to damage by heat and light less likely.
Flavour
I don’t know about you, but for my family and I, if it doesn’t taste good, we won’t eat it. I love the earthy delicate aroma of camelina oil. This oil is subtle enough to not over power dips, marinades and dressings, but it also offers it’s own unique nutty flavour to your culinary creations.
Ethically Grown
Three Farmers camelina growers have taken a holistic approach to sustainable agriculture that encompasses the ecological, economic, social and political parameters that are affected through food production. Ecologically, they strive to reduce the negative environmental externalities created by agriculture, protect local ecosystems and preserve the biodiversity of their region. They do this by implementing zero tillage farming techniques and customizing their crop nutrition plans to fit the needs of the soil and plant life. Their crop rotation techniques allow for the preservation of the soil structure and stops the excessive depletion of soil nutrients. You can read more about their growing practices here.
Detox and Weight Loss Friendly
Asspring is peeking around the corner, you might be thinking about doing a cleanse to help you lighten the load and feel more energized. Oil which are high in omega-3 fatty acids, like camelina oil, will help the body detoxify. Fat is essential during a cleanse, because it promotes the release of bile from the gallbladder, allowing for the elimination of toxins from the body and the absorption of fat-soluble vitamins A, D, E and K. Omega 3-fatty acids are also essential for weight loss as they help to rev up the metabolism!
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I usually make a nice bean dip on Sundays (my meal prep day) so I have a convenient and healthy snack for my family and I. I also like to use it on salads as a quick protein topping. This recipe is kid friendly, as it has a mild and sweet flavour. Enjoy it with fresh veggies or the rice pita chip. (recipe below)
Apple and White Bean Dip with Camelina Oil
- 1.5 cup butter beans, or canellini beans, cooked (equals to one 14oz can – look for BPA free)
- 1 apple
- 1/4 cup camelina oil
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/8 tsp turmeric powder
- 1/4 tsp garlic powder, or 1 small garlic clove, smashed
How to make:
Cook your beans (find directions here) or rinse and drain your beans.
Core and roughly chop apple and add all ingredients, except the camelina oil, into your food processor. Process on slow speed until you get a uniform texture, then drizzle in the camelina oil with machine still going. You may need to stop the machine and scrape down the sides with a spatula. Turn the machine on high and process until you have a smooth texture. The sprinkle on top is a mixture of hot red chili flakes and cumin seeds with a drizzle of camelina oil.
Yields about 2 cups
Brown Rice Tortilla Chips
I would love to be able to say I love using brown rice tortilla wraps instead of sprouted whole wheat wraps for a gluten free option. The truth is, I haven’t found a brand that makes them pliable enough to make good sandwich wraps. So I found another good use for them, rice tortilla chips!
- 2 brown rice tortilla wraps
- 1 Tbsp camelina oil
- 1/4 tsp Spanish paprika
- 1/4 tsp garlic powder (not garlic salt)
- Sea salt
How to make:
Preheat oven to 400F
Cut each wrap in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Sprinkle camelina oil over wedges. Toss and spread out the wedges evenly. In a small bowl mix together garlic powder, paprika and sea salt, then sprinkle on wedges.
Bake for 6-8 minutes, or until toasted and golden in color.
These are best enjoyed fresh from the oven so make just enough!
Recipe make 1-2 servings
Enjoy!
