Mealtime Magic: Camelina Oil

Karlene Karst sought to create the healthiest alternative to traditional cooking oils for her family. Her solution, VegLicous Camelina Oil, is a delicious, heat-stable oil providing a naturally nutty flavor to dips, spreads, marinades, salad dressings or smoothies with a boost of Omega-3’s and antioxidants. This natural source of Vitamin E and omegas are more powerful than flax and provide a healthy alternative to regular cooking oil.

Here are some recipes designed to be healthy and make use of this cooking oil.




Lemon Tahini Sauce
This sauce is also great as a marinade for chicken, fish or tofu.
 ½ cup organic tahini, well stirred
 1 tsp lemon zest
 5 Tbsp freshly squeezed lemon juice
 3 Tbsp water
 3 Tbsp Veg-licious Camelina Oil
 1 Tbsp low sodium soy sauce or wheat free tamari
 1 garlic clove, minced
 2 Tbsp chopped fresh chives
 3 Tbsp chopped fresh parsley leaves salt and freshly ground black pepper, to taste

Place tahini, lemon zest, lemon juice, water, Veg-licious Camelina Oil, soy sauce and garlic in bowl of a blender or food processor and puree until smooth. Add chives and parsley and pulse until just incorporated. Season to taste with salt, pepper and extra lemon zest, if desired. If not using right away, store in an airtight container in the refrigerator for up to one week. Stir well before using.

Mango Barbeque Sauce Mango Barbeque Sauce
This sweet and spicy sauce is sure to be a delicious addition to your next barbeque. So versatile, it pairs wonderfully with chicken, fish, vegetables or tofu.
 3 Tbsp Veg-licious Camelina Oil
 ½ cup minced yellow onion
 2 garlic cloves, minced
 1 tsp freshly grated ginger
 2 cups chopped mango (about 3 mangos)
 1 cup chopped tomatoes
 1/3 cup honey
 1/3 cup cider vinegar
 2 Tbsp fresh lime juice
 1 Tbsp Worcestershire Sauce
 1 Tbsp Dijon mustard
 1 ½ tsp diced chipotle chili pepper in adobo sauce
 1 tsp salt
 ½ tsp freshly ground black pepper

In a large saucepan, heat Veg-licious Camelina Oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer until mangos are very soft, about 30 minutes. Puree sauce in a blender or with an immersion blender until smooth. Season to taste with additional salt and pepper, if desired. Let barbeque sauce cool to room temperature before transferring to an airtight container or mason jar. Store in the refrigerator for up to one month.

Plum Ricotta Muffins Plum Ricotta Muffins
These muffins make a satisfying portable breakfast or delicious after school snack.
 ½ cup rolled oats
 ½ tsp ground ginger
 1 Tbsp maple syrup
 2 cups all purpose flour
 ½ cup ground flax seeds
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ¼ tsp ground cardamom
 ½ cup coconut sugar
 ½ cup ricotta cheese
 ½ cup Veg-licious Camelina Oil
 2 large eggs
 1 tsp vanilla
 1 tsp orange zest
 1 cup diced red plums (about 3 small plums)
 3 whole red plums, sliced into wedges for garnish

Preheat oven to 350ºF (180ºC). Line a standard sized muffin tin with paper liners and set aside. In a small bowl stir together oats, ginger and maple syrup until well combined. Set aside. Into a medium sized bowl sift together flour, ground flax, baking powder, baking soda, salt and cardamom. In a separate large bowl, whisk together coconut sugar, ricotta cheese, Veg-licious Camelina Oil, eggs, vanilla and orange zest. Add flour mixture and stir with a fork until just combined. Stir in diced plums and divide batter evenly among muffin cups. Arrange 2 or 3 slices of plum on top of each muffin and sprinkle generously with oat topping. Bake muffins until tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, about 35 to 40 minutes. Allow muffins to cool for 10 minutes before removing from tin and placing on a wire rack to cool completely. While best eaten the same day they are made, muffins can be stored in an airtight container in the refrigerator for up to 3 days.