By Chef Lippe
Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them. It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!
Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.
Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat. It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!
Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells. Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.
It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.
Grapeseed oil has long been used to promote health. Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy. To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.
Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods. They are excellent foods for people managing diabetes, heart disease or coeliac disease.
Enjoy and know that you are eating healthy!
This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.
|Cooking:||20 – 25 mins|
|Legume Lead-In:||Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.|
- Desired quantity of faba beans and / or kabuli chickpeas
- Grapeseed oil roasted garlic
- Garlic salt
- Chicken salt
- Black pepper
- Cayenne pepper
- Chilli powder
- Cumin and / or coriander
- Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
- Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
- When cooked, spead on paper towel to absorb excess oil.
- Lightly salt or spice as desired.
- Once cooled, Faba Nuts will remain crisp in airtight container.