Posts tagged salba
Roasted Eggplant Dip (Melitzanosalata) – Gluten Free, Nut Free, Soy Free, Dairy Free
Apr 7th
Description
A simple but healthy take on an old classic. Great for a dip, an alternative to pasta sauce or in lieu of mayo on sandwiches.
- 2 large dark purple eggplants
- 1 garlic clove
- 1/4 cup Mum’s Original Roasted or regular hempseeds
- 3 tablespoon lemon juice
- 2 tablespoon rice milk
- 1 tablespoon olive oil
- 1 tablespoon Salba ground seed
- 1 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili blend powder
- 1 tablespoon coarsely chopped parsley.
- Set oven to 400F.
- Cut eggplants in half and set one half aside. For the eggplant half set aside, scoop/cut out the flesh (dispose of) and cut the skin bottom on a horizontal cut so that the eggplant “bowl” can sit stably on its own.
- For each of the three eggplant halves, wrap each in foil and place in oven fleshy side up, for 30 minutes until insides are soft and slightly mushy (or alternatively throw on high heat Bar-b-que while in foil for 20-25 minutes).
- Take out of oven and let cool. Once cooled, take out eggplant flesh with a spoon and discard skin. Place in a food processor.
- Add all remaining ingredients to food processor and blend until consistency is between chunky and creamy.
- Place into eggplant bowl and serve with pita, crackers or veggie sticks. Sprinkle with parsley.
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.
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.
Zucchini Soup
Mar 24th
Description
This recipe gives you the most creamy and tasty soup you have ever had! Makes 4 servings.
- 1 tablespoon coconut oil
- 1/2 onion, sliced
- 2 zucchinis, sliced
- 3 cup vegetable stock
- salt and pepper to taste
- 8 tablespoon whole seed Salba®, soaked in ¾ cup water
- Heat the oil in a large pot and saute the onion and zucchini until vegetables are tender and transparant.
- Transfer the mixture to a blender or food processor, add the Salba® and the stock and carefully blend until smooth.
- Return pureed mixture to cooking pot.
- Simmer, uncovered, until soup is reduced to the desired consistency.
- Season with salt and pepper to taste.
Rich Tomato Soup
Mar 24th
Description
Makes 4 servings.
- 750 gram tomatoes, fresh
- 1 cooking onion
- 1 carrots
- 2 cup vegetable stock
- 1 bay leaf
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 2 tablespoon vermicelli
- 4 tablespoon ground Salba®
- Optional: parsley for garnish
- Wash tomatoes then cut in halves.
- Chop onion and carrot.
- Put tomatoes, onion, carrot, vegetable stock, bay leaf, oregano, pepper, and salt in a pot.
- Bring to a boil then turn down heat.
- Cover pot and simmer for 20 minutes.
- Remove bay leaf.
- Allow tomato mixture to cool before blending.
- Place soup back in pot at medium heat and add vermicelli, cook for 5 minutes.
- Stir in Salba®.
- Add salt to taste.
- Garnish with parsley to serve.
Spinach Cream Gazpacho
Mar 24th
Description
This cold soup is nice and creamy, perfect for on a hot summer day. Makes 2 servings.
- 1 cucumber
- 2 cup spinach
- 1/2 cup cashews
- 2 tablespoon lemon juice
- 1 1/2 teaspoon unrefined sea salt
- 2 tablespoon whole seed Salba® or 4 tablespoons ground Salba®
- 1/2 cup water
- 1 teaspoon nutmeg
- Mix all the ingredients except the nutmeg in a blender until smooth and creamy.
- If the consistency is too thick, use some extra water.
- Garnish with nutmeg.
- Serve directly.
Omega Dolmas
Mar 24th
Description
Makes approx. 15 dolmas.
- 1 big carrot, shredded
- 1 cup rice
- 3/4 cup walnuts, chopped
- 1/4 cup pumpkin seeds
- 1 tablespoon sesame oil
- 1/2 tablespoon hot chilli sauce
- 2 tablespoon olive oil
- 4 tablespoon nutritional yeast
- 2 tablespoon soy sauce
- 2 tablespoon Salba, whole seed
- 1 tablespoon Mum’s Original Hempseed
- 1 jar, grape leaves
- Cook the rice; follow packaging for instructions.
- In a bowl mix together the carrot, walnuts, pumpkin seeds, sesame oil, chilli sauce, olive oil, nutritional yeast, soy sauce, rice and the salba®.
- Rinse the grape leaves carefully. And take them apart one by one.
- Place a grape leaf on a flat surface, stem facing towards you.
- Put a tablespoon of filling above the stem in the middle of the leaf.
- Fold the bottom of the leaf up over the filling, then the sides, and than roll leaves away from you.
- Repeat this till you are out of stuffing.
Fibre Rich Walnut Soup
Mar 24th
Description
Makes 4 servings.
- 2 cup mushrooms, sliced
- 1 cup roasted walnuts
- 1 tablespoon butter
- 4 shallots, chopped
- 2 cloves garlic, crushed
- pinch of ground cinnamon
- grated rind of 1 orange
- Juice of 2 oranges (or 1 cup orange juice)
- 5 cup vegetable stock
- 1/2 cup rice milk
- salt and pepper
- 9 tablespoon whole Salba® seed
- Optional: garnish with parley, sour cream, dill or walnuts
- Grill walnuts until browned and crispy.
- Chop walnuts coarsely.
- In a large pot, heat butter and sauté mushrooms and shallots until they are golden.
- Stir in garlic, cook for 2 minutes.
- Stir in cinnamon, walnuts, orange rind, and orange juice.
- Boil for 1 minute.
- Add 2 cups of stock.
- Puree mixture with food processor, blender or hand blender.
- Pour mixture back in pan, stir in remaining stock.
- Simmer for 5-10 minutes on low heat.
- Stir in Salba®.
- Serve garnished with parsley, sour cream, dill or walnuts.
Creamy Spinach Soup
Mar 24th
Description
Makes 4 servings.
- 1 package chopped frozen spinach
- 1 onion, chopped
- 2 tablespoon sunflower oil
- 2 cloves garlic, minced
- 3 cup vegetable stock
- 2 tablespoon Salba® , whole seed
- 2 tablespoon Mum’s Original roasted or regular hempseed
- pepper to taste
- Defrost spinach.
- In skillet, heat oil and saute onion and garlic on medium heat, until soft.
- Add vegetable stock and pepper to taste. Let simmer for 10 minutes.
- Mix spinach and Salba® through soup, heat it, but don\’t bring to boil!
- Take skillet from stove, and puree the soup with a blender.
- Serve immediately.
- Optional: add croutons.
Omega 3 Lentil Soup
Mar 24th
Description
This recipe is a great source of complete protein and fibre! Makes 8 servings.
- 2 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 cup onion, chopped
- 200 gram red lentils
- 3 tablespoon ground cumin
- 3 tablespoon ground coriander
- 2 tablespoon turmeric
- 2 tablespoon lemon juice
- 2 cup crushed tomato
- 4 cup vegetable stock
- 8 tablespoon Salba® Whole Seed
- ground pepper to taste
- Heat olive oil on medium heat.
- Add onions and garlic and sauté until golden.
- Stir in lentils, cumin, coriander, turmeric, lemon juice, crushed tomatoes, and stock.
- Stir well and let simmer for 20 minutes.
- Add Salba®, and stir until thickened.
- Serve with ground fresh pepper to taste.
Youthful Boosters
Mar 22nd
For better skin, hair and nails you can incorporate great foods into your routine with beauty-saving nutrients for great results inside and out.
Coenzyme Q10
In the International Journal of Cosmetic Science, patients who took CoQ10 supplements saw a noticeable improvement in their skin texture after 3 months. On average pore size and fine lines decreased by 20%.
Hempseeds / Hempoil
For natural beauty opt for the anti-oxidant and EFA power house of hempseeds and hempoil. High in gamma linolenic acid, hempseeds and hempoil are a great tasting way to ensure your cells rebuild and are rejuvenated while reducing and inflammation. The essential fatty acids in hemp also serve to plump up and provide healthy skin. For any dry patches or for an excellent hair and scalp conditioner, use the hempoil topically. Hempoil makes an excellent body lotion, makeup remover and repairs dry scalp and damaged hair (massage in for 2 hours then shampoo out 2x). Keep it by the bedside as it can also be used as a safe and effective natural night time lubricant.
PABA (Para-aminobenzoic acid)
PABA assists in breaking down protein, the formation of red blood cells and maintaining intestinal flora. It is used in some sunscreens as it helps protect the skin against ultra-violet radiation. Without enough PABA, you can end up feeling tired, grumpy and nervous and a deficiency may even result in weeping eczema. When taken in excess (i.e too much sunscreen or PABA supplements) it can result in nausea, skin rashes and vomiting and can result in liver damage. PABA is found in liver, kidney, brewer’s yeast, molasses, whole grains, mushrooms and spinach.
Patchouli Oil
This South and East Asian plant, with its distinct smell, is good for the skin as it helps with acne, eczema, oily skin and wrinkles. The oil has therapeutic properties as it is an anti-inflammatory, antiphlogistic, antiseptic, astringent, cicatrisant, cytophylactic, diuretic and tonic. Mix it in with your skin creams or add to water for a natural skin tonic.
Rosemary Oil
Use this amazingly nutrient dense herb in oil form on scalp and hair to rid product buildup and slow the onset of grey hair as it darkens hair over time.
Seabuckthorn
Native to Asia, this shrub produces Vitamin C and E rich berries that also have phytochemicals and fatty acids. This is one of the most powerful botanical antioxidants and anti-inflammatory. The oil can help topically for skin blemishes, micro skin tears, and help heal scars. This can be used topically and atopically as an anti-oxidant booster both inside and out.
Vitamin C
Vitamin C (ascorbic acid) is an extremely effective antioxidant, and can neutralize the volatile reactions caused by free radicals (unstable molecules), caused by genes, environmental pollutants, smoking, or excess sun exposure. It is also a critical component for the production of collagen, which is a naturally occurring protein. Collagen is required throughout your body and is critical for connective tissue in organs, bones and teeth.
Vitamin E
Vitamin E helps support the skin barrier and can assist in protecting the skin from sun damage. It also pumps up the effectiveness of Vitamin A and K at the cellular level.
So by adding in healthy daily doses of vitamin C you can stave off free radicals to reduce your risks of cancer, and improve your overall skin quality. Foods rich in Vitamin C include: strawberries, lemons, oranges, kiwi, broccoli, brussel sproats, kale, peppers and Salba.
Wrinkles
As you get older the body has less ability to handle the evil free radicals which means that cells get more easily damaged leading to older looking skin. With the super antioxidant Vitamin E, as found in hemp, nuts, papaya and seeds, the body can better able process the free radicals and is also studied to firm up the skin. Firmer skin means less wrinkles and fine lines. So eat it and apply it….opt for the pocket book efficient hemp oil or higher cost avocado oil for both topical and digested beauty 101.
“Reaching for High Fibre” – Mum’s Original Newsletter
Mar 18th
One of the common misunderstandings in the wide world of food is the huge benefits of Carbohydrates. Now not all are created equal, and the ones you need to reach for are the high fibre versions.
Fibre is naturally occuring in plant-based foods and it is undigested by our bodies. Fibre is either soluble (where it collects liquids and becomes gel like to envelope waste to help pull it down the intestinal tract) or insoluble (acting like an intestinal snow plow dragging toxins and refuse with it). Most fibre rich foods like hempseed, Salba, fruit, veggies, whole grains, bean and legumes include both but are higher in one.
For heart health fibre is a key ingredient for decreasing cardiovascular risks. Fibre slows digestion decreasing sugar spikes and reducing pancreas/liver stress and reduces bad cholesterol (LDL).
