What We’re Lovin for August

What We're Lovin with Canola Eat Well | www.canolaeatwell.com

What Ellen’s Lovin

This is my last what am I lovin’ post for Canola Eat Well.  All those years ago, when we started this monthly post was a way to connect and engage with our community. I wanted to share about all of the things that I love with all of you.  I have shared recipes, experiences, people and moments that made my heart sing but today I share about the people. While I have made the tough decision to change jobs, I will still be engaged in this community now as a guest, still choosing canola oil because it’s Canadian and grown by amazing farmers who care about what they do.

Here are my top 3 things that I am lovin’

  1. The community: It’s always been about the community of humans that come together to learn from each other. We have baked and cooked together, connected to farmers and enjoyed all of the kitchen or farm moments in a space that promotes openness, transparency, learning and growing.
  2. Farmers: I am proud to say that for almost 25 years, I have worked for farmers and I have loved every moment!  Farmers are “salt of the earth” kind of people. My passion for agriculture all started with my dad who farmed.  Our time together on the tractor really ignited something in me. I am blessed to have had the privilege to represent farmers in my role here at Canola Eat Well.   I truly love farmers.
  3. My team: They are amazing humans who are strong, bold, inspiring and empowering. I am grateful for all of our moments. We’ve had so many great times together creating, building and growing not only our community but each other. I will miss them dearly.

Thank you. Love Ellen

What Lynn’s Lovin

Flax

walnutandflaxcarrotcookies | www.canolaeatwell.com

For thousands of years, flax has been cultivated for food, linen, and paper.  Flaxseeds add a nutty crunch to breads, muffins, cookies, meatloaf, hot cereal and even smoothies. I prefer to buy my flaxseed whole, but they can also be purchased ground or as a flour.

From a nutrition perspective, these small, oil-rich seeds are high in omega-3 fat and fibre. Omega-3 fats help prevent and treat heart disease, lower risk of stroke, have a role in brain, nerve, and eye development for infants, and may help in the prevention of dementia including Alzheimer’s disease.  I like to roast my flaxseeds first – simply place in a single layer on baking sheet in a 350F over for 3 to 4 minutes.

Roasting brings out the toasty flavour, amplifies the crunch, and makes a great garnish for soups, stews and salads, and tasty topping for cereal, yogurt and fruit.  Did you know canola oil is another natural plant food source of omega-3 fat?

Lynn’s Favourite Four:
Walnut and Flax Cookies
Crunchy Munchy Cookies
South African Seed Bread
Red Kidney Bean Meatballs with Peppered Rice

Enjoy the recipes and let me know your favorite ways to use flax below.

What Jenn’s Lovin

Herbs|www.canolaeatwell.com

Saving and Savouring the flavours of the season

I love packing my freezer with bits of local summer deliciousness from herbs to beans to corn and tomatoes. My go-to first look for tips, tricks and ideas on how to best preserve anything I have growing in my garden or have picked up from a local farmer is www.gettystewart.com.  Getty has the perfect timing for how to best blanch my beans, endless ideas for herbs and great resources if you decide to try your hand at canning or pickling. If your herbs are exploding, Mairlyn Smith has my favourite method for freezer packing that flavour away for use all winter long!

Eat Well…Ellen, Lynn & Jenn

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8 thoughts on “What We’re Lovin for August

  1. Your recipes all sound amazing and I’m going to try them and Entered your contest absolutely wonderful thanks for this chance.

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