Napa Valley Naturals High Heat Cooking Grapeseed Oil Description
From Soil To Soul®
At Napa Valley Naturals, our Grapeseed Oil is pressed from the seeds of grapes that have been crushed to make wine. This is an environmentally sustainable and ecologically sound product that requires no new farmland, water or other natural resources to produce. Virgin land is saved from the stress of pesticides and cultivation, Grapeseed Oil is the ultimate everyday cooking and condiment oil In fact, premier European chefs have been using it for centuries because of several unique qualities. Its light taste brings out the flavor of food, while its high smoke point (485°F) lets you fry, bake and sauté without smoking, splattering or burning. Its delicate, nutty flavor makes delicious light salad dressings and an ideal substitute for butter, margarine, and other saturated fats. In fact, Grapeseed Oil offers one of the highest concentrations of heart healthy mono and poly-unsaturated fats of any vegetable oil. And Grapeseed Oil is an excellent source of vitamin E, an important antioxidant, and is 75% Essential Linoleic Acid, also known as Omega 6. I think you'll like it a lot!
Kendall Cook, Proprietor
Directions
For best results store in a cool dark place and consume within 3 months of opening.
Free Of
GMO ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 50
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 10 g | |
|
| Monounsaturated Fat | 3 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Vitamin E | | 27% |
|
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium or iron.
Other Ingredients: 100% grapeseed oil.
Bottled in a facility that handles nut, peanut and soybean oils. Bottled in the USA
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gluten-Free Deep Dish Heart-Shaped Pizza
[vc_row][vc_column][vc_column_text]Charm taste buds and loved ones with a more wholesome heart-shaped pizza. Powered by Simple Mills' Almond Flour Pizza Dough Mix, this deep dish recipe marries savory veggie flavor and gluten-free expertise. Craft a culinary love letter with the goodness of butternut squash, spinach, mushrooms and vegan or dairy mozzarella cheese, and turn your kitchen into a heartwarming haven of love and deliciousness.
Gluten-Free Deep Dish Heart-Shaped Pizza
- 1 pkg. (9.8 oz.) Simple Mills Almond Flour Pizza Dough Baking Mix
- 6 Tbsp. water
- 2 Tbsp. grapeseed oil (or other neutral oil)
- 2 Tbsp. apple cider vinegar
- 8-10 slices butternut squash (thinly sliced width-wise into discs, peeled with ends cut off)
- 1 cup cooked chopped fresh spinach (or frozen spinach thoroughly defrosted and drained)
- 1 cup sliced white mushrooms (or baby bella mushrooms, washed and sliced)
- 12-15 slices dairy or non-dairy mozzarella cheese (divided, or 3 cups shredded dairy or non-dairy (for vegan option) mozzarella cheese (Note: Sliced cheese is preferable because it creates thick, even layers, but shredded cheese can be used, if preferred.))
- 2-1/2 cups pizza sauce
Optional
- 2-3 Tbsp. parmesan cheese (or nutritional yeast for vegan option, plus more for finishing)
- Preheat oven to 350 degrees F. Grease 8-inch heart-shaped springform pan.
- In mixing bowl, whisk together oil, vinegar and water, then whisk in pizza crust mix to combine fully and form dough.
- Turn out pizza crust dough into springform pan. Use heel of hand and fingertips to press it into even layer across bottom of pan and about halfway up sides of pan. (Note: Lightly dampen hands to prevent sticking.)
- Bake crust 10 minutes, or until it starts to firm up.
- Remove from oven and keep oven heated to 350 degrees F.
- To pre-baked crust, first, make even layer of cheese out of 4-5 slices (or just under one cup shredded). Next, add squash slices in even layer. Top that with another layer of 4-5 cheese slices (or just under one cup shredded). Then evenly add spinach and mushrooms. Top with final layer of 4-5 cheese slices (or 1-1/4 cups shredded). Finally, pour sauce over top and spread into even layer, making sure it covers all cheese. Sprinkle 2-3 tablespoons parmesan cheese over sauce, if using.
- Bake 40-50 minutes until edges are golden and sauce no longer appears shiny. Sprinkle an additional tablespoon or two of parmesan cheese over top, if desired.
- Cool 5 minutes before removing sides of pan, slicing and serving.
- Refrigerate leftovers in airtight container up to 5 days.
Bake this culinary love letter with better ingredients from Viatcost.
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