Fast facts on canola oil and The Heart-Smart Diabetes Kitchen Cookbook
Posted May 01 2010 4:03am
You need a little fat in your diet for good health. Oils and fats supply energy, carry flavors, and help your body absorb fat-soluble vitamins, like vitamins A, D, E, and K. But make sure it’s the right kind of fat unsaturated. Limit your intake of saturated and trans fats, which can negatively impact your cholesterol, thereby increasing your risk of high blood pressure, heart attack, and stroke.
Canola oil has the least amount of saturated fat of all common cooking oils – half that of olive oil – and it is free of trans fat and cholesterol.
Canola oil has a high smoke point (heat tolerance) and a neutral taste, so is perfect for just about every culinary application.
We are giving away a copy of “The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil.” This cookbook was developed by CanolaInfo and the American Diabetes Association (ADA) and is filled with healthy, delicious and easy recipes. Seven bloggers from the CanolaInfo team prepared all 151 recipes. Each blogger has a different life perspective to offer — some with culinary expertise, some married with children and others young career-focused urbanites still learning their way around the kitchen. While culinary levels in this group vary, they all want to share one message: Healthy cooking is for everyone! All 151 recipes in “The Heart-Smart Diabetes Kitchen”are made with healthy canola oil. All proceeds from the cookbook go to the ADA. The “Heart-Smart Diabetes Kitchen” will be available from the ADA online store September 25th and in bookstores soon – but you can win a copy today – just go to our main blog page http://heartstrong.wordpress.com/ and click on follow my blog under networked blogs – one lucky subscriber will win a free copy of “The Heart-Smart Diabetes Kitchen” cookbook. Drawing will be held on June 30, 2010 so sign up today!
Spiced Berry Sauce
1 lb fresh (or partially thawed frozen) mixed berries
1 tablespoon canola oil
1½ tablespoons orange zest
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water
⅓ cup sugar
1. Combine all ingredients, except water and sugar, in a shallow pan, such as a 9-inch, deep-dish glass pie pan; set aside.
2. Bring water to a boil over high heat in a small saucepan. Add sugar and cook until sugar dissolves. Pour hot sugar mixture over fruit mixture, and toss gently, yet thoroughly, to blend. Let stand 30 minutes.
3. Sauce can be served on melon slices, banana slices, fat-free ice cream, angel food cake, waffles, or French toast.