Posts tagged Food
Mum’s Original Hemp Seed Skillet Crisp Mix
Mar 25th
Description
A fantastic topping for ice cream, yogurt, or stewed fruit or as a granola served all on its own. Stores well in fridge covered up to 4 weeks. Serving Size: 20 total (1/4 cup each serving) Preparation Time: 15 minutes 
- 1 cup Mums Original Slow Roasted Hemp Seed
- 1/3 cup Mum’s Original coconut oil– melted (or butter if you don’t have)
- 1/4 cup coconut — optional
- 1 tablespoon cinnamon
- 1 cup almonds — sliced or slivered
- 1/3 cup Mum’s Original Coconut Sugar
- 1 1/2 cup Mum’s Original Quick Flake Oats
- Combine all ingredients except hemp seed in a large skillet.
- Stir constantly in a skillet over medium heat for about 10-12 minutes, until golden.
- Turn off heat and stir in hemp seeds.
- To cool spread out on a cookie sheet or foil.
- NOTES: To stew fruit, choose one or two types of berries, and either apples or pears. Peel, core and slice fruit to desired size. Place in a medium pot with 1 tablespoon of water, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Simmer for 5 minutes. Stir and cover, simmer for another 5 minutes. Add berries and turn off heat, cover and let site for another 5 minutes. Add topping and serve right away or store in fridge.
Swiss Muesli
Mar 25th
Description
- 3/4 cup Plain yogurt
- 1 Apple – grated
- 1/2 cup Frozen blueberries
- 1/4 cup Mums Original Hempseed
- 1 tablespoon Oatmeal – raw
- 1 tablespoon Slivered almonds
- 1 tablespoon Salba – ground or whole
- 1 teaspoon Blackcurrant jam – optional
- Mix all ingredients together and leave overnight in the fridge. Serve in an ice cream cone (not sugar or waffle!) for on the go eating!
- NOTES: Scale up to accommodate, stores well up to 4 days.
A recipe by Theresa Albert.
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.
