This is taken from our Spring 2015 issue. Subscribe here to receive our summer issue and three more.
I usually start the day with a big bowl of porridge drizzled with camelina oil, honey and some fruit or nuts. As I’ve also gotten into juicing lately, along with the rest of the country it seems, I’ll always add a tablespoon or two of camelina into whatever delicious concoction I’ve come up with. It works more like a supplement in a juice as it’s packed full of Omega 3s, 6s and 9s and gives you your RDA of essential fatty acids. And I’m a great fan of adding a splash of it to salads and soups amongst other things.
Because of its taste and its health properties, it’s a great supplement to numerous recipes and a brilliant substitute for other oils or butter in baking. The nutty flavour is something I love in baking my own breads.
Way back when I first used camelina oil, I had taken it on as a skin care product. I had quite bad dermatitis and had heard it’s great on the skin with its incredibly high amount of Vitamin E. I’d apply it directly to the affected area as well as taking a couple of teaspoons first thing in the morning and quickly saw results. Newgrange Gold recently got certified by Bord Bia’s Origin Green for its sustainability and eco-farming practices and, in my mind, this too adds to the story of camelina, a super oil produced in an eco-friendly, sustainable way.
This is taken from our Spring 2015 issue. Subscribe here to receive our summer issue and three more.
