Salba Recipes

Morning Glory Salba Muffins (GF)

Description

This recipe is Gluten- and Sugar-Free.

These muffins are hearty and nutritious. Whole raisins, grated carrots, and chopped walnuts lay a delightful foundation of texture. Fortified with the dense fiber and Omega-3s in Salba, a single muffin is all you need to get a great start to your day.

Makes 12 large muffins.

Ingredients

• 3/4 cup soya flour
• 3/4 cup brown rice flour
• 1/2 cup Salba Ground Seed
• 1/2 cup currants or raisins
• 1/2 cup walnuts, chopped
• 1 tbsp baking soda
• 1 tsp salt
• 1 tsp allspice
• 1 tsp baking powder
• 3 eggs, well beaten
• 2 tbsp canola oil
• 1 cup buttermilk
• 1/4 cup warm honey
• 1 cup grated carrots (about 2 medium carrots, packed)
• 1 tbsp grated ginger root
• 1 tbsp grated lemon zest

Cooking Instructions

• Preheat oven to 350 degrees.
• In one large bowl, mix togerther the soya flour, brown rice flour, Salba Ground Seed, currants/raisins, walnuts, baking soda, salt, allspice, and baking powder. Set aside.
• In another large bowl, mix together the eggs, canola oil, buttermilk, honey, carrots, ginger, and lemon zest.
• Mix ingredients from both bowls together. Stir until just combined, do not overwork the batter.
• Bake on center rack for 20 minutes or until tops are golden.

Salba Chicken & Wild Rice Casserole

A hearty and nutritious family-favorite.

This dish is chock-full of creamy chicken, wild rice, and mushroom casserole with a healthy twist. This elegant, tasty recipe can be prepared in advance and baked right before company arrives. Serve with French-style green beans or broccoli, fruit salad and French bread.

Serves 6-8.

Ingredients

• 1 3/4 cups of low-sodium chicken broth
• 1/3 cup all-purpose enriched flour
• 3 Tbsp Salba Ground Seed
• 1/3 cup butter
• 2 lbs chicken, fully cooked and diced into cubes
• 1 cup half-and-half
• 1 cup mushrooms, cooked and sliced
• 1/3 cup sliced almonds
• 1/2 cup chopped onion
• 1 Tbsp parsley flakes
• 1/2 cup diced pimentos, drained
• 1 1/2 Tbsp salt
• 1/2 tsp black pepper
• 4 cups cooked wild rice

Cooking Instructions

• In a large saucean, saute onion in butter until tender.
• Stir in flour, salt, crushed Salba and pepper until blended.
• Gradually stir in broth, bring to a boil while stirring for 2 minutes or until thickened and bubbly.
• Stir in cream chicken rice, mushrooms, pimentos and parsley; heat through.
• Transfer to a greased 2-1/2 qt. baking dish.
• Sprinkle with almonds.Bake uncovered at 350 degrees for 30-35 mins.

Meaty Salba Lasagna

A decadent and hearty lasagna dinner with a heaping helping of Salba, this recipe sneaks whole food nutrition into a traditional Italian dish.

Serves 12.

Ingredients

• 1 lb lean ground beef
• 1 1/2 cups mozzarella cheese
• 1 1/2 cups ricotta cheese
• 1/4 cup romano cheese
• 1 Tbsp dried parsley
• 1 Tbsp Italian seasoning
• 2/3 lb cooked lasagna noodles
• 1 small onion
• 3 Tbsp Salba Ground Seed
• 1 tsp salt1/4 tsp garlic powder
• 3/4 cup tomato paste
• 1 cup crushed tomato2 cups water

Cooking Instructions

• In a large skillet, cook ground beef and onion over medium heat until meat is lightly browned.
• At 40 minutes, add beef and onion mixture to simmering sauce mixture.
• In a large saucepan, cook water, tomato paste, crushed tomatoes (diced), Italian seasoning, Salba Ground Seed, and garlic sauce over high heat. Bring to a light boil for 5 minutes, then simmer for 45 minutes.
• In a small bowl, mix ricotta cheese and romano cheese.
• Coat the bottom of a 13″x9″x2″ baking dish with the sauce mixture. Then, place a single layer of cooked noodles, then a layer of cheese blend, then another layer of noodles, a layer of the meat mixture, and a layer of mozzarella cheese.
• Repeat this process once more, topping the top layer with the remaining mozarella cheese.
• Cover the baking dosh with almunium foil and bake at 350 degrees for 35 minutes.
• Uncover and bake for an additional 10 minutes to brown the top layer of cheese.
• Allow lasagna to cool for at least 15 minutes.

Salba Irish Hummus

Hummus is a chickpea paste that is popular in various local forms throughout the Middle East, but its origins are unknown. In Arabic the word hummus is used to describe the dish or just chickpeas. This Salba Irish Hummus is flavorful and nutritious with an abundance of protein, fiber, and omega-3s. It is best served with warm whole wheat pita or whole grain crackers as an hors d’oeuvre for a spring picnic.

Ingredients

• 1 cup canned chickpeas, drained
• 1/2 lemon, juice
• 1 clove garlic
• 1/4 cup olive oil
• 1/4 cup sunflower oil
• 1 cup fresh parsley (keep some parsley for garnish)
• 1/4 tsp chili powder
• 1/2 cup water
• 1/2 tsp unrefined sea salt
• 2-3 Tbsp Salba Whole or Ground Seed

Cooking Instructions

• Mix all the ingredients with a blender until it is smooth and creamy.
• Garnish with parsley.
• Serve with warm whole wheat pita, toast, crackers or vegetable sticks.

For more wholesome recipes, please visit salba.com.

Photos Courtesy Salba.com.