Mains
Dill Lemon Quinoa Salad – Gluten Free, Nut Free, Soy Free, Dairy Free (Option)
Apr 6th
This recipe is chock full of whole protein, essential fatty acids and vitamins and minerals. More of a meal than a salad, it is
easy to make in large amounts and can be eaten as a side dish, or better yet as a main for lunch or dinner.
- 1 cup Mum’s Original Heirloom Unpolished Quinoa*
- 1 1/4 cups water
- 1/4 teaspoon Mum’s Original Himalayan Rock Salt
- 1/4 cup green onion (washed and minced)
- 1/4 cup minced feta cheese (for a non-dairy version omit and use 2 tablespoons Nutritional Yeast Flakes)
- 1/4 cup Mum’s Original Roasted Hempseeds
- 1 1/2 tablespoon finely chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
In a heavy saucepan (with a tight-fitting cover for the pot) place Mum’s Original Quinoa in it with 1 1/4 cups of water. Add in Mum’s Original Himalayan Rock Salt. Bring the quinoa to a boil over medium high heat. Cover the pot, and lower the heat to medium/low. Allow the quinoa to simmer, covered, for 25 minutes.
While simmering, in a separate bowl, add in all other ingredients.
When quinoa has simmered for 25 minutes, remove the pot from the heat, and allow it to rest for 10 more minutes (still covered). Take off lid of pot, fluff the quinoa and then allow to cool. Add in dill/lemon mix to quinoa and stir gently. Garnish with dill, cucumber and lemon wedges. Enjoy!
* Note: Most quinoa is mechanically polished to remove the outer layer that is sour tasting. This process removes valuable nutrients and creates a powdery residue that must be rinsed off before cooking. Instead, Mum’s Original does not polish but washes the Quinoa to preserve the dietary fiber found in the germ layer. The washing is also more labor intensive, providing more jobs for local families. No pre-soaking or pre-washing is needed for Mum’s Original Heirloom Quinoa: it is rich in taste and nutrients!
Coconut Garlic Broccoli – Gluten Free, Dairy Free, Nut Free
Feb 23rd
I love broccoli and I never get tired of this recipe. Great on its own, as a side dish or even as a main. It can be served 
hot or cold and the kids like it too! Broccoli is nutrient rich as it: provides a high amount of vitamin C which aids in the iron absorption in the body; is high in fiber to reduce cholesterol and aid in digestion; has high potassium levels to help reduce high blood pressure; and is a great source of calcium to assist in bone health.
1 tablespoon Coconut Oil
2 garlic cloves minced
1 head of Broccoli, washed and cut
1 tablespoon Coconut Amino Liquid Seasoning (or Bragg’s or soya sauce)
1 tablespoon lemon juice (fresh)
1 tablespoon miso paste (Shiro, mild & light yellow)
1 tablespoon Mum’s Original Roasted Hempseeds
In a small bowl mix together the: Coconut Seasoning (or Bragg’s or soya sauce), lemon juice, miso paste and hempseeds. In a separate fry pan add coconut oil and place on stove on a medium-high burner. When fully melted, add in garlic and stir for about one minute. Add in broccoli and cover for about two minutes. Take cover off, add in seasoning mixture and stir. Reduce heat to a low-medium and recover. Cook for 5 minutes or until broccoli stems are slightly soft when speared with a fork. Serve and enjoy!
Tomato Chickpea Curry – Gluten Free, Dairy Free, Nut Free, Soy Free
Jan 7th
This recipe is great for keeping off the pounds: the coconut oil helps to speed up the metabolism, the c
hickpeas are full of protein and fibre, turmeric is a known weightloos tool, the ginger boosts digestive enzymes and the chia allows you to feel fuller for longer. During the winter months serve it hot over brown rice or in the summer as a spicy summer side.
1 15oz can chickpeas (or 1 1/2 cups presoaked and boiled)
2 large onions chopped
1 1/2 square inch piece of ginger root (1 1/2 tablespoons chopped)
3 medium garlic cloves (3 teaspoons minced)
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon cinnamon
Juice of one lime
2 tablespoon coconut oil
1 15oz can diced tomato (or 1 ½ cups fresh)
2 tablespoons premium white chia
1/2 cup washed, towel dried and chopped cilantro
1/2 teaspoon Himalayan sea salt
Peel onion, garlic and ginger and cut into small pieces. Place in a blender or magic bullet along with red chili, cumin, turmeric, cinnamon and lime juice. Blend into a paste and reserve. In a saucepan, add coconut oil and heat on medium. When hot, add paste and sauté for 2 minutes. Add tomato and premium white chia and sauté for 5 minutes stirring occassionally. Add cooked chickpeas, turn heat to low-medium and cook and stir for 10 minutes. Remove and add in cilantro and salt to taste. Serve hot or cold.
Spice Up Your Life – Gluten Free, Dairy Free, Nut Free
Dec 12th
I love to make spice mixtures ahead of time and draw down on them when I need it. This recipe is a great one to have handy to add to soups, stew, pastas, rice or salads.
3 Tablespoon coriander seeds
3 Tablespoon cumin seeds
1 Tablespoon fennel seeds
1 Teaspoon whole cloves
1 Teaspoon anise seeds
3 Whole peppercorns
1 Tablespoon chili flakes
1/2 Teaspoon ground tumeric
In a skillet, on medium heat lightly toast the coriander, cumin, fennel, peppercorns and cloves until flagrant and lightly browned (about 2-3 minutes). Add in chili flakes and remove from heat, stir mixture and let cool. In a spice mill add skillet mixture and tumeric and blend until finely ground.
Omega Veggie Skewers – Gluten Free, Nut Free, Dairy Free
Jun 8th
Description
These skewers are pretty when plated and are a light and refreshing summery option. It can be served as a veggie main with a side of bean salad and brown rice or as a tasty side option.
Kebobs:
- 2 zucchinis, sliced into ¾ inch pieces
- 1 small purple spanish onion cut in to 12 pieces (2 inch chunks)
- 1 small purple eggplant, cut into 1 inch thick squares
- 1 red bell pepper, seeded & cut into 2 inch squares
- 1 yellow or orange bell pepper, seeded & cut into 2 inch squares
- 6 white mushrooms
- 6 cherry tomato
Marinade:
- 1/4 cups plus 2 tablespoons olive oil
- 3 tablespoons finely chopped washed fresh basil
- 3 tablespoons finely chopped washed fresh Italian parsley
- 3 cloves garlic, peeled and minced
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon sea salt
Finish:
- 1/3 cup Mum’s Original Roasted Hempseeds
- Put all cut up veggies in a large bowl.
- In a separate bowl, mix together all marinade ingredients.
- Pour the marinade over the veggies, mix, cover and place in fridge for at least 2 hours.
- Preheat BBQ on medium.
- Put veggies on 3 large skewers (or 6 small ones) alternating the different veggies.
- Reserve the marinade and set aside in another small bowl.
- Place skewers on preheated grill for approx. 4 minutes per side, continue basting with the marinade. Serve and sprinkle with the Omega-rich roasted hempseeds.
Indian Spice Mixture – Gluten Free / Nut Free / Dairy Free / Soy Free
May 25th
Description
This simple make ahead spice mix can be kept for weeks in the fridge in an air tight container and easily incorporated into veggie, rice, stews, salads and protein rich meals to provide a flavourful Indian kick to dishes.
- 3 tablespoons olive oil
- 5 Tablespoon whole cardamon
- 4 Tablespoon whole red pepper
- 4 Tablespoons whole cumin seed
- 4 Tablespoon whole coriander seed
- 1 generous pinch sea salt
- Heat 1 tablespoon of olive oil on medium to high heat.
- Add cardamon and toss in oil and cook until slightly brown (about 2-3 minutes). Remove from pan into metal or earthenware bowl.
- Add another tablespoon of oil and toss the red pepper until brown (about 2-3 minutes). Remove from pan into bowl.
- Add cumin, and coriander along with last remaining tablespoon of oil and toss in oil and cook until slightly brown (about 2-3 minutes). Remove from pan into bowl.
- Let cool and mix with salt. Store in an airtight container in the fridge for a couple of weeks. Draw down from as needed.
Fennel Hemp Stew – Nut Free, Soy Free, Dairy Free
Apr 22nd
- 2 Fennel bulbs
- 2 Red peppers
- 1 Onion
- 28 ounces Chopped tomatoes – or canned
- 2 Cloves minced garlic
- 1 Pound small scallops – frozen
- 1 Loaf whole grain bread
- 2 tablespoons Mums Original Hempseed
- Roughly chop fennel, peppers and onion and place into slow cooker.
- Add tomatoes and garlic then turn on to high for 6 or med/high for 8-9 hours.
- 30 minutes before serving empty frozen scallops into cooker and cover, allow to cook for 30 minutes.
- Meanwhile, make Artichoke Drizzle/Dip and stir into stew at the table.
- Theresa’s Tips: This recipe has many variations, you could use raw peeled shrimp or small diced chicken chunks. A vegetarian version can be made by substituting scallops with canned white kidney beans.
Warm Almond and Broccoli Asian Slaw Salad – Gluten Free, Nut Free, Soy Free, Dairy Free
Apr 8th
Description
Want an easy, fast, inexpensive way to get healthy? Eat this crunchy and light tasting nutrient rich side or main!
- 1 tablespoon coconut oil (or olive oil)
- 1 340g bag of raw broccoli cold slaw (usually mixed with carrots and cabbage in produce section)
- 1 tablespoon of chopped cilantro
- 1 teaspoon of red star flake yeast (sold in health food stores…if you don’t have then leave out)
- 1 tablespoon Bragg’s Liquid Amino Acid (or sub in 1 tablespoon low sodium soya sauce)
- 1/4 cup Mum’s Original Roasted Hempseeds
- 1 tablespoon Salba
- 1/4 cup sliced almonds
- 3 tablespoons chopped red peppers (optional)
- In a fry pan, heat coconut oil on med/high heat.
- Once heated, add in broccoli slaw along with Braggs. Fry and stir on medium heat until slaw is firm but cooked (about 5 minutes).
- Add in remaining ingredients stirring quickly and thoroughly.
- Serve immediately either as a side dish, or as a main over rice with your favourite protein OR wrap in pre-soaked rice paper for a great veggie wrap. Sprinkle with chopped red pepper for more drama.
Fennel Stewed Scallops
Mar 25th
Description
- 2 Fennel bulbs
- 2 Red peppers
- 1 Onion
- 28 ounces Chopped tomatoes – or canned
- 2 Cloves minced garlic
- 1 Pound small scallops – frozen
- 1 Loaf whole grain bread
- 2 tablespoons Mums Original Hempseed
- Roughly chop fennel, peppers and onion and place into slow cooker.
- Add tomatoes and garlic then turn on to high for 6 or med/highfor 8-9 hours.
- 30 minutes before serving empty frozen scallops into cooker and cover, allow to cook for 30 minutes.
- Meanwhile, make Artichoke Drizzle/Dip and stir into stew at the table.
- Theresa’s Tips: This recipe has many variations, you could use raw peeled shrimp or small diced chicken chunks. A vegetarian version can be made by substituting scallops with canned white kidney beans.
White Bean Gnocchi
Mar 25th
Description
- 19 ounce white beans – canned
- 1 teaspoon white pepper
- 2 tablespoon Salba Ground
- 2 tablespoon Flour – unbleached
- 4 tablespoon Extra virgin olive oil
- 2 Cloves minced garlic
- 1 teaspoon Hot pepper flakes
- 1/4 cup White wine
- 1 Red pepper – thinly sliced
- 1/4 cup Minced parsley
- 2 tablespoon Mums Original Hempseed
- 1 tablespoon Mums Original Hempseed Oil
- 2 tablespoon Grated Parmesan cheese
- Use a hand wand to mash beans well, stir in white pepper and ground salba. Sprinkle flour onto clean counter and knead dough into flour, keeping counter dusted throughout process. Divide dough into 8 pieces and set aside while you prepare remaining ingredients.
- Measure extra virgin olive oil into skillet and set over low heat. Add minced garlic and pepper flakes. Slice red pepper and parsley and set aside.
- Roll one of the 8 dough pieces at a time into a 6 inch snake and slice into 1 inch sections. Press with a fork to look like real gnocchi and lay on non stick baking sheet that has been coated with extra virgin olive oil, bake in 350F oven for 10 minutes. Turn once and bake 2-5 more minutes.
- To continue with the sauce… add white wine to skillet and stir in red pepper as well as parsley just to warm. Add Mums Original™ hemp seed oil for 1 minute just to warm.
- Remove gnocchi to a platter and pour sauce over gnocchi and top with Mum\’s Original™ hemp seed as well as parmesan cheese.
A recipe by Theresa Albert.
95% Raw Veggie Hamburger
Mar 25th
Description
Makes 12 burgers.
- 1 cup pumpkin seeds
- 1 cup walnuts
- 2 tablespoon red onion, shredded
- 3/4 cup carrot, shredded
- 3/4 cup mushroom, diced
- 1 teaspoon coconut oil
- 1 clove garlic, chopped
- 1/4 teaspoon black pepper
- 4 sun dried tomato, diced small
- 1/4 cup parsley, finely chopped
- 2 tablespoon fresh basil, chopped
- 1/4 teaspoon paprika powder
- 1 tablespoon tamari sauce
- 1 teaspoon unrefined sea salt
- 4 tablespoon Salba® whole seed
- 6 tablespoon water
- to garnish: 6 big Romaine lettuce leaves
- optional: mustard, ketchup, pickles and buns
- Add the Salba® seeds to the 6 tablespoons of water, and let this sit for at least 10 minutes.
- Saute the mushrooms in the coconut oil.
- Put the pumpkin seeds and the walnuts in a food processor and dice them very small.
- Add the red onion, carrot, mushrooms, garlic, pepper, sun dried tomatos, parsley, basil, paprika powder, soaked Salba®, tameri sauce and the salt.
- Roll of the hamburger paste into 12 balls and shape them into hamburgers patties.
- Dehydrate the burgers on 105 F or 40 C till the burgers feel dry. This process can take several hours. If you don’t have a dehydrator you can also use an open oven (don’t do this if there are pets or kids nearby).
- Optional: top burger with ketchup, pickles and mustard.
Green Yummy Nori Roll
Mar 25th
Description
Makes 4 x 8 pcs.
- a bamboo rolling mat
- plastic wrap (a reusable alternative would be one side of a freezer bag)
- 4 nori sheets
- assorted veggies: e.g. 1/2 avocado, 1 carrot, 1/3 cup cooked snowpeas, 1/2 red bell pepper, top part of 6 green onions, 2 tbsp cilantro
- 1 beet, cut in 4 pieces
- 2 ginger, thinly sliced
- 2 cup cooked brown rice
- 7 ounce firm tofu
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon brown rice vinegar
- 2 tablespoon Mum’s hulled hempseed
- 4 tablespoon Salba® whole seed
- wasabi for garnish
- soy sauce for garnish
- Cut the tofu into 12 small strips, and bake it on low heat in the soy sauce, sesame oil, maple syrup and brown rice vinegar.
- Cook the beet and half of the ginger in a covered pot with water for 15 minutes.
- Cut the vegetables into thin slices, lenghtwise.
- Put the mat inside a reusable freezer bag, or put a layer of plastic wrap on top of the mat.
- Lay a sheet of nori on the mat, and cover half of the sheet with 1/2 cup rice. Cover nori with rice right up to the edges.
- Spread out the hempseed and Salba® over the rice and gently press into the rice using back of spoon.
- Pick up rice-covered nori by corners, quickly turn it over and place upside-down on plastic covered mat.
- Add veggie slices (and sliced cooked beet) in small strip in centre of nori.
- Add veggie slices, sliced cooked beet, and thinly sliced tofu in a small strip in centre of nori.
- With your hands held over base of mat, and pressing in on ingredients with your fingers as you go, roll up ingredients.
- Spread little bit of water onto the top edges of nori sheet, and finish rolling.
- Using a sharp knife, cut each roll in half, then cut each piece into halves again, until you get 8 equal -sized pieces. Cut gently to preserve shape.
- Repeat until all nori sheets are filled with rice, veggies, tofu, Salba® and hempseed.
- Use soy sauce and wasabi for garnish to your taste.
Recipe courtesy of Organic Lifestyles Magazine.
