"The First Press"
The best Canola you can get.
Pure Expeller Canola
  • ½ the saturated fat of olive oil
  • No Trans Fat
  • Low Saturated Fat
  • 1100 mg of Omega-3 Polyunsaturates per 14 g serving
  • No Cholesterol
  • No Sodium
  • Made from non-genetically engineered seed.
  • Kosher approved
  • Available in 16 oz and 32 oz

Choose the vegetable oil low in saturated fat.

  • Stays free running when stored in the refrigerator.
  • Light in colour and taste.
  • Blends well with many different spices and herbs.
  • Won't separate from other salad dressing ingredients

Naturally Cholesteral Free

0 Grams of Transfat
Low in saturated fat

Non-Hydrogenated

Excellent source of Vitamin D, Vitamin E and Vitamin A

Source of monounsaturated, polyunsaturated fat
BBQ, Fry, Bake, Saute, Grill, Baste
  • Fat free
  • Non-hydrogenated
  • Cholesterol free
  • Sodium free

 

 
Banana Nut Bread  



Banana Nutrition Facts

No cholesterol
Very low in saturated fat
Very low in sodium
High in dietary fiber
High in potassium
Very high in vitamin B6
High in vitamin C

It’s the bicycle rider’s best friend, a potassium pipeline that instantly picks up a sagging pumper.

It’s a diarrhea sufferer’s ally, a soothing substance that may stop what you most want stopped and help replace what you’ve lost. It helps to replace electrolytes, the very tiny electrical charges needed to power the body and maintain fluid balance.

It’s a helping hand against high blood pressure that may help keep your numbers low.

It’s a tropical fruit, a large berry, that’s handy and healthy, providing 452 milligrams of potassium, 33 milligrams of magnesium, and just over 2 grams of fiber. Studies have shown that people with high levels of potassium in their diet have a lower incidence of hypertension, even if they don’t watch their salt intake.

The banana shares many benefits of its fruity brethren: It’s low in calories, fat, sodium, and much of its fiber is soluble — the kind that can help lower cholesterol. It stands out, however, because it has lots of potassium and a respectable amount of magnesium. That’s why it’s a favorite fruit of most athletes and often is recommended for people with diarrhea or high blood pressure.

Bananas are also a very good source of vitamin B6, providing one-third of the RDA in a single serving.
Banana Nut Bread
Makes 1 full-sized loaf or
2 small loaves
  • Preheat the oven to 350.
  • In one bowl, combine:

4-5 tablespoons Canola Margarine
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar

  • Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
  • In another bowl, combine:

1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

  • Combine the wet and dry ingredients and mix until the ingredients are blended together.
  • If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
  • Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
  • Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.