Posts tagged mums original
New Contest for the Month of August!
Aug 5th
This month, when you sign up for the Better Being newsletter directly on the right hand side of this blog post, you will automatically be entered into this months contest for a chance to win:
Every month, I will be giving away over $250 worth of whole food or natural product prizes!
If you have signed up to the Better Being Newsletter already you will be automatically entered into the contest.
Salba® and Mum’s Original are a fantastic healthy way to get Omega 3′s, Fiber and Antioxidants into your daily meals, snacks and smoothies.
Sign up for my exclusive recipe book and enjoy the benefits of healthy whole food living……the Better Being way.
My August contest starts now and runs until the end of the month. I will be selecting the winner who will be notified by email.
Be sure to join the Better Being facebook page and check back here for contest updates!
Omega Hemp Latte – Gluten Free, Dairy Free, Nut Free, Soy Free
Jun 8th
Description
This protein and Omega rich milk is the easiest thing in the world to make….why buy it when you can make it so easily at home? Add to a half a cup of coffee and you have the healthiest and most amazingly nutrient rich Latte!
- 1 cup warm water
- 3 Tablespoons Mum’s Original Roasted Hempseeds
- 1 Teaspoon Mum’s Original raw cacao powder (optional)
- 1Teaspoon agave or Mum’s Original coconut nectar sugar (optional)
- 1/8 Teaspoon ground cinnamon
- 1/8 Teaspoon raw vanilla powder or vanilla extract
- Pinch of dried or raw ginger
- Put all ingredients in Magic Bullet or other small blender. Blend on high until frothy and fully blended.
- Serve on its own or add to a half cup of hot tea or coffee for a dairy free nutritious and delicious option.
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.
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.
Artichoke Drizzle/Dip
Mar 25th
Description
- 6 ounces Marinated artichoke hearts
- 2 tablespoons Mums Original Hempseed
- 4 tablespoons plain yogurt
- Use a hand wand or a mini chopper and blend hemp seeds and artichokes until smooth.
- Stir in yogurt.
- Use as a dip or salad dressing, perfect as a drizzle on Fennel Stewed Scallops.
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.
Bagel Salad
Mar 25th
Description
- 1 Whole wheat bagel toasted
- Avocado
- 1/4 cup Pecans
- 1 ounce Crumbled feta cheese
- 2 tablespoons Mums Original Hempseed Oil
- 2 teaspoons Dried oregano – divided
- 1 Dash garlic powder
- Salt and pepper
- 1 1/2 teaspoon Balsamic vinegar
- 8 cups Mixed greens
- 1 tablespoon Mums Original Hempseeds
- Chop toasted whole wheat bagel into bite sized pieces and toss into a large salad bowl. Score ripe avocado and add along with pecans and feta cheese.
- Toss and drizzle in Mums Original Hemp oil and sprinkle with half of the oregano, all the garlic and salt and pepper to taste and drizzle the balsamic vinegar.
- Serve on a bed of mixed greens. Garnish with a sprig of rosemary and sprinkle additional oregano and hemp seeds over top.
A recipe by Theresa Albert.
