Canola Oil and Its Nutritional Benefits (Spicy Prawn Linguine Recipe)

I tried out the B-Well Extra Virgin Olive and Canola oil and right now I’m on my third bottle.   You might want to try it out as well.  First of all, read up on the benefits of using canola oil….

 

Recently there has been a shift in thought when it comes to making sure our body gets all the nutrients it needs, with consumers who once largely relied on nutritional supplements, switching to functional foods instead.  Functional foods are defined as those foods that offer additional health benefits beyond basic nutrition and canola oil is a perfect example.  With only 7% saturated fat (compared to Sunflower 12% and Olive 15%) and very high levels of essential Omega 3 fatty acids, canola oil helps protect the heart through its effects on blood pressure, cholesterol, and inflammation.

 

Canola oil is currently the third most used vegetable oil globally, to a large extent due to the health benefits it naturally contains.  In South Africa, canola oil is manufactured by Southern Oil (SOILL) only, which produces a variety of canola oil products under its B-well brand name.  To further ensure the quality of their canola oil, SOILL makes use of only locally produced, non-GM canola seed.

 

B-well canola oil is not only a healthier alternative to other oils.  With its high heat tolerance and neutral taste it has many versatile uses in cooking.   From baking to deep-frying to stir-frying or grilling, B-well canola oil is a must-have for every kitchen.  Kokkedoor winners and TV chef’s Tiaan Langennegger and Mynhardt Joubert both prefers using B-well products to make sure the food they prepare are as good on the inside as it looks on the outside. The pair recently launched a cookbook called Makietie showcasing delicious dishes prepared with B-well canola oil.

 

The B-well product range includes, amongst others, B-well Omega 3 Cooking Oil, B-well Grapeseed Oil, B-well Extra Virgin Olive and Canola Oil, B-well Canola Oil, and B-well Canola Mayo – available at Pick n Pay and Spar, along with other retailers.  The Cancer Association of South Africa (CANSA) and the Heart & Stroke Foundation of South Africa endorse a variety of B-well products.  B-well Extra Virgin Olive and Canola Oil, as well as B-well Canola Oil, are endorsed by both.  CANSA endorses the B-well Omega 3 Cooking Oil, while the Heart & Stroke Foundation of South Africa endorses the B-well Canola Mayo and B-well Grapeseed Oil.

Below is a recipe that you can try out using the B-well extra virgin olive and canola oil.  It’s perfect for the hot summer season!  Hope you enjoy!

 

For more information, visit bwelloil.co.za

 

 

 

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Spicy Prawn Linguine

 

 Serves: 4 -6

 

 

500g Linguine Pasta

 

80ml B-well extra virgin olive oil and canola oil

 

1kg (+/- 30) medium uncooked Prawns, shelled & deveined (tails intact)

 

4 – 6 garlic cloves, finely sliced

 

1 red chilli, finely sliced

 

+/- 12cm chorizo sausage, diced

 

200g rosa tomatoes, halved

 

30ml fresh lemon juice

 

Salt and freshly milled pepper

 

a handful Italian flat leaf parsley, chopped

 

 

Method:

 

  1. Cook pasta to al dente. Drain, reserving some of the cooking liquid.
  2. Meanwhile, in a large frying pan or wok, heat 30ml B-well Canola Olive Oil until sizzling hot.
  3. Stir-fry prawns, in batches, until just cooked through. Remove from pan.
  4. Lower the heat and add the remaining oil. Sauté garlic, chilli, chorizo and tomatoes for a few minutes.
  5. Turn up the heat. Return the prawns to the pan and add lemon juice. Heat through. Season to taste.
  6. Toss pasta through prawn mixture. Add parsley. If necessary, add some of the reserved pasta cooking water to moisten.

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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