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Salba Video Presentation How to Use Salba
Salba Video Presentation How to Use Salba		SALBA RECIPES Salba’s low flavor profile makes it ideal to incorporate into any meal or recipe. Salba can be used whole or ground. Unlike many whole grains, you do not need to grind Salba to get the nutritional benefits it has to offer. Salba is so easy to use! Salba's high nutrient content can be beneficial even for people already maintaining a healthy diet. Want more fiber in your diet? Protein? Omega-3s? Calcium? We've got that! Salba can replace or enhance many elements of your existing diet. Do you want better nutrition, but you're not ready to give up your favorite snack? Enhance your dips, cookie recipes, or even your ice cream with a sprinkling of Salba. Of course, adding Salba doesn't mean you can toss moderation out the window.

♥ GENERAL USES ♥ SALBA SMOOTHIE ♥ Salba Seed & BREAKFAST ♥ Salba Seed & SALADS ♥ SALBA TURKEY MEATBALLS ♥ SALBA OATMEAL PANCAKES ♥ SALBA SMART TORTILLA TOPPINGS ♥ SALBA "MILK" ♥ CHERRY ICE MOUSSE ♥ MANGO SALBA DANCE ♥ WHOLE GRAIN BREAKFAST COOKIES ♥ TOFU PUMPKIN PIE W/ SALBA CRUST ♥ SWEET POTATO CAKES ♥ QUICK SOUTHWEST VEGGIE SOUP ♥ PUMPKIN SEED SALSA ♥OVEN CHICKEN NUGGETS ♥ MORE CHICKEN NUGGETS ♥ MEXICAN TORTILLA BAKE ♥ HEALTHY KIDS GRANOLA BARS ♥ GLUTEN FREE PUMPKIN BANANA BREAD ♥ FIESTA MEATLOAF ♥BANANA MINI MUFFINS		The following are some easy ways to incorporate Salba into your daily diet: Sprinkling (whole or ground): Cereal – sprinkle over the top after adding milk Sandwiches – sprinkle grain onto spread (so it doesn’t fall off) Salads – sprinkling Salba over the top of your salad dressing adds a nice crunch Eggs – sprinkle over the top of eggs prepared your favorite way Mixing (whole or ground): Cereal – mixed in hot cereal before or after cooking Sandwiches – mixed in your favorite sandwich spread Salads – mixed in your favorite salad dressing Smoothies – mix into your favorite smoothie Eggs – mix in your omelets or scrambles before cooking Soups – mix in your favorite soup to thicken Sauces – mix in any sauce to thicken Baking (whole or ground): Replace the 1/6 flour in any recipe with ground Salba Add whole grain to any recipe 1T Whole grain Salba + ¼ cup of water = 1 egg (stir Salba to prevent clumping, blend gel for best results) Enhance your muffins, breads, cookies, meatloaf, pie crusts, etc. with Salba! You can browse some of our favorite Salba recipes below or by using the links to the left. Share your favorite recipes! Submit your recipe to us at info (at) salbasmat [dot] com. If we use your recipe, you'll get full credit and free product.
	Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top	Gluten Free Salba Banana Coconut Muffins Ingredients: 2 Tbsp. coconut oil 3 room-temp eggs 1/3 cup mashed banana (1 small, ripe banana) 1 tsp alcohol-free vanilla flavor or vanilla extract 1/4 tsp salt 2 Tbsp Salba Whole Seeds ¼ tsp baking powder 1 Tbsp shredded coconut ½ tsp ground cinnamon 2 Tbsp raisins, cranberries or blueberries (optional) ¼ cup coconut flour Cooking instructions: Preheat oven to 400°F. Mix together oil, eggs, banana, vanilla and salt. Add coconut flour, Salba, baking powder, cinnamon, and shredded coconut, and whisk together until smooth. Fold in raisins. Other options include dried cranberries, blueberries, walnuts, cashews or cacao nibs. Pour into muffin cups greased with coconut oil. Bake 15 minutes or until toothpick inserted in center of muffins comes out clean. Cool on wire rack.\| This recipe is Gluten and Sugar Free. Combining the mild flavors of banana and coconut, these muffins are truly a unique healthy snack that your kids will love. Add raisins, cranberries, or blueberries to add a new dimension of texture. Makes 6 muffins. SALBA SMOOTHIE *Ingredients* 1 cup Water 1 cup Apple juice 1 cup Frozen blueberries 1 cup frozen mixed fruit 2 tbsp Salba® Whole Grain* Place all ingredients into a blender adding Salba Whole Grain last. Blend until texture is smooth. Blending time is approximately 2 minutes or until the ingredients achieve the consistency of your preference. 4 tbsp Salba Premium Ground Grain can be substituted Salba Seed & BREAKFAST* *Ingredients* 1 tbsp Salba Whole Grain Add Salba Whole Grain to your favorite cereal, yogurt or granola for a delicious breakfast or snack. Salba Seed & SALADS *Ingredients* 1 tbsp Salba Whole Grain Sprinkle Salba Whole Grain over every two portions of your favorite salad and toss salad until grain is smoothly blended. SALBA TURKEY MEATBALLS & PASTA *Ingredients* 2 lbs Ground turkey 1-1/2 cup Crushed Salba Smart Organic White or Yellow Corn Tortilla Chips 2 tbsp Chopped parsley 4 Egg whites 4 tbsp Worcestershire sauce ¼ tsp White pepper 1 tbsp Salt 2 jars Salba Smart Organic Mild Salsa In a large mixing bowl combine all ingredients. Roll mixture into meatballs approximately 1-1/2 inches round. Sear meatballs in a pan lightly coated in olive oil. Place meatballs in a crock pot and cover with Salba Smart Organic Mild Salsa (approximately two jars). Cover and cook on low all day (8 hours minimum). Serve with your favorite organic pasta. SALBA OATMEAL PANCAKES By, Julie Hammerstein CN *Ingredients* ½ cup Rolled oats 4 Egg whites or equivalent of Egg Beaters 1 tbsp Apple butter or 100% fruit spread 1 tbsp Salba Whole Grain* Mix ingredients in blender to create batter. Pour on a lightly buttered skillet and cook to preference. * 2 tbsp Salba Premium Ground Grain can be substitute SALBA SMART TORTILLA TOPPINGS By, Julie Hammerstein CN Add any of these toppings to Salba Smart Whole Wheat Tortillas, roll and enjoy! 2 tbsp Soft, low-fat cream cheese, 2-3 oz lox, 2 t. capers 2 tbsp Soft, low-fat cream cheese or Ricotta, ½ c. sliced strawberries ¼ cup Hummus with slices of cucumber, tomato and avocado. 2 tbsp Almond or peanut butter with sliced banana 2 tbsp Peanut butter sprinkled with raisins 2 tbsp Low-fat refried beans with melted low-fat cheese and Salsa ¾ cup Tuna salad with sprouts and sweet pickle relish 2-3 oz. Sliced turkey, cheese, avocado and Salba Smart Salsa 2 oz. Melted Mozzarella cheese topped with warm marinara sauce ¼ cup Guacamole with shredded carrot, cabbage and Salba Smart Salsa ½ cup Egg salad (hardboiled eggs, 1 tbsp canola mayo, 2 tsp mustard, dash salt) ½ cup Low-fat cottage cheese with tomato slices, sprinkle w/sunflower seeds ¼ cup Ricotta cheese, with 1 tbsp basil pesto and sliced roasted red peppers 2 oz. Turkey slices, 3 cooked asparagus spears, sprinkle w/Italian dressing 3-4 oz. Grilled flank steak with horseradish sauce and Salba Smart Salsa ¼ cup Avocado Bean Dip (Blend 1 15oz. can northern beans (drained) with 1 ripe avocado, ¾ cup Salsa, 2 tbsp lemon juice and dash sea salt 3-4 oz. Grilled halibut with avocado, queso fresco and Salba Smart Salsa 2 Scrambled eggs, feta or shredded low-fat cheddar and Salba Smart Salsa 3-4 oz. Grilled tofu with ½ cup brown rice and tamari sauce 3-4 oz. Grilled shredded chicken with lettuce, tomato, black beans
	Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top Return to Top	SALBA MILK Some of these recipes use a base of Salba “milk”. To make the milk, put 1 T. Salba seeds per 8 oz. water and let sit overnight, or for at least 6 hours. In the morning, seeds will have a gelatinous consistency. Pour water and seed mixture into blender and blend until smooth. The “milk” then becomes a perfect thickener for the following smoothies, popsicle and “mousse” recipes. You can double or triple the recipe to keep the milk in the fridge to use as needed for quick morning smoothies, etc. CHERRY-ICE MOUSSE Serves 2 ½ cup Low-fat cottage cheese ½ cup Low-fat Ricotta cheese ½ cup Salba milk 1 cup frozen cherries 1-2 packets powdered Stevia sweetener (depending on desired sweetness) 2 t. vanilla flavoring (Frontier brand) Blend well and pour into freezer-safe container. Let freeze. Remove from freezer 30- minutes before serving, otherwise the mousse will be too hard. Once slightly softened, stir mousse and scoop into pre-chilled parfait glasses or bowls. Serve immediately MANGO SALBA-DANCE Blend the following: 1/2 cup Salba milk 1 scoop plain or vanilla whey protein (such as Jay Robb brand) 1 packet Stevia sweetener (omit if whey protein is pre-sweetened, such as Jay Robb) 1 t. vanilla flavoring (such as Frontier brand) 1 cup frozen mango ¼ c. plain or vanilla, non-fat yogurt (optional) Other fruit combinations include: ½ c. strawberries and 1/4 frozen banana 1 c. frozen blueberries ½ c. frozen cherries and ¼ frozen banana 1 c. frozen mixed berries WHOLE GRAIN BREAKFAST COOKIES Makes about 24 cookies 2 c. oats 1c. oat bran or wheat germ ½ c. amaranth 1 t. baking powder 1 t. baking soda 1 c. walnuts ¼ c. Salba, ground ¼ c. dried blueberries ½ t. ground cinnamon ½ c. agave nectar (may substitute honey) ½ c. ghee or butter, melted ½ c. lowfat milk, or soy milk ¼ t. vanilla extract or flavoring Directions: Preheat oven to 350 (convection bake) or 375 degrees (normal bake). Combine dry ingredients (oats through ground cinnamon) in a large bowl. In a medium bowl, combine melted ghee with honey, applesauce, milk, and desired extracts. Combine dry and wet ingredients and mix until just moistened. Drop by heaping tablespoons onto nonstick baking sheet lined with parchment paper. Bake for about 10 minutes or until slightly browned on top. Per Serving: 189 Calories; 10g Fat (42.3% calories from fat); 5g Protein; 24g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 79mg Sodium TOFU PUMPKIN PIE WITH SALBA CRUST This is a nutritional twist to the standard graham-cracker crust. You can use this crust for any pie filling, although it works best for pumpkin pie and cheesecakes. By blending ground Salba-meal with oatmeal, and then filling with tofu and pumpkin, you can enjoy your holiday favorite and feel good about eating four of the high-ranking Superfoods. For Crust: 1 cup finely ground graham crackers ¾ cup quick-cooking oats - uncooked 3 T. ground Salba ¼ cup canola oil ¼ cup water 2 t. vanilla extract or non-alcohol flavoring (such as Frontier-brand) In bowl, stir together cracker crumbs, oats and Flax meal. In small bowl, whisk together oil, water and vanilla. Stir oil mixture into crumbs, and finish off with fingers to work the two together to form a moist ball. Press evenly and firmly onto sides and bottom of lightly oiled pie plate. For Filling: 1 pound firm tofu 1 15 oz. can pumpkin 1 t. vanilla 2 T. pumpkin pie spice 1/3 cup, plus 2 T. real maple syrup – or 2/3 cup total for a more sweet-tasting pie Preheat oven to 425F. Blend tofu in processor or with beaters until smooth and creamy. Add pumpkin, vanilla, spice and maple syrup and mix well. Pour filling into pie crust and bake for 45-60 minutes total, lowering heat to 350F after 15 minutes. Bake until pie is slightly firm. If pie seems slightly “jiggly” in the middle, it will continue to firm-up once taken out of the oven and allowed to cool. Be careful not to overcook to avoid cracking on the top of pie. SWEET POTATO CAKES WITH KALE 2 c. mashed sweet potatoes or yams (I prefer yams with orange “flesh”) 1 bunch kale, trimmed and sauteed in 1 T. olive oil 1 T. chopped, fresh sage 1 egg white 2 T. ground Salba Sea salt and pepper to taste Preheat oven to 425°. Combine all ingredients in a large mixing bowl. Form into 4 patties. Lightly grease aluminum foil and place it on top of a cookie sheet. Put patties on top of foil and bake in oven for 30 minutes or until patties are slightly firm. These are also yummy served cold the next day and easy to tote to work, etc. QUICK SOUTHWEST VEGGIE SOUP This recipe is wonderful on a cold day, or it can also be enjoyed chilled for those living in warmer climates. It is very nourishing and super simple to prepare. 1 lb ground turkey 1 T. Ghee or olive oil 2 t. cumin 1 cup diced yellow onion 4 cups water 4 cups chicken broth 1 cup diced carrots 1 cup sliced celery ½ medium green cabbage – cubed 1 jar *Salba Smart Salsa –* hot or medium 1 T. chopped parsley 2 t. Sea salt - or to taste 1/8 t. pepper Shredded Monterey Jack cheese Brown the ground turkey until just cooked through. Melt ghee in skillet over medium heat. Add cumin and stir into oil for one minute to unseal flavor. Add onion to skillet and cook until soft. Put onion mixture and remaining ingredients into a large pot. Bring to a boil and then simmer for 30-45 minutes until veggies are tender. Be careful not to overcook to retain nutrients of veggies and to keep the turkey from tasting dry. Pour into large bowls and sprinkle with shredded cheese. Serve with warm *Salba Smart Tortillas* PUMPKIN SEED SALSA This is a fun and innovative dip to serve at parties that will marvel your guests! You can serve it as a dip with veggies, *Salba Smart Tortilla Chips* or *Flatbread,* or it adds a rich flavor served over grilled chicken or pork tenderloin. Get creative and serve it with roasted vegetables or mixed into cooked grains for a quick vegetarian dish loaded with healthy fats, zinc and calcium. 1 ½ cups hulled, unsalted pumpkin seeds 3 T. Olive oil 2 cloves garlic – crushed ½ cup chicken broth – plus extra as needed ¼ cup lime juice 1-2 small roasted jalapenos 1 t. salt ¼ t. pepper ½ jar Salba Smart Salsa – mild or medium Cilantro for garnish Chopped tomatoes for garnish In small un-greased skillet, cook seeds over medium heat, stirring occasionally until they pop and turn golden brown (about 10 min.) You may need to cook in batches so that seeds cook evenly. Once slightly cooled, puree seeds in a processor until finely ground. In a skillet, heat oil over medium heat and sauté garlic for 30 seconds. Pour oil and garlic mixture into processor and add remaining ingredients, EXCEPT FOR SALSA. Blend well until the consistency is smooth and creamy. You may need to add more chicken broth to get creamy texture, so add 1 T. add a time until desired texture. Pour mixture into large bowl and fold in Salsa. Chill for at least 2 hours before serving – best if made the night before. Garnish with cilantro and tomatoes and serve. OVEN CHICKEN NUGGETS 1 cup flour or breadcrumbs or Cornmeal 4 T. ground Salba ¼ t. each paprika, sea salt, and garlic powder added to breadcrumbs OR just buy Italian Seasoned bread crumbs and don’t add seasoning. OR You can also used crushed corn tortilla chips for coating instead of breadcrumbs and don’t need to add seasoning unless desired. 4 Skinless, boneless chicken breasts sliced into strips or nuggets 1 cup liquid egg whites 1 T. Dijon mustard Olive oil spray Preheat oven to 375°. Stir together egg whites and mustard. Dip the chicken in the egg mixture and then roll in the seasoned breadcrumbs or cornmeal. Spray the baking dish and place chicken in it. Bake uncovered fro about 30 minutes, until chicken is cooked through. MORE CHICKEN NUGGETS Makes 4 servings 1 ½ lbs. boneless, skinless free-range chicken breast or tenders, rinsed and patted dry 1 ½ cups plain yogurt 1 cup olive oil Unbleached flour for coating Salt and pepper or Spike to taste Cut the chicken into 2-inch strips. Marinate them in the yogurt until ready to use. Heat the oil in a skillet over medium-high heat. In a shallow dish, season the flour with salt and pepper. When oil gets hot, raise the heat to high. Coat the chicken pieces in the flour mixture and place them in the oil. Cook about 2-3 minutes per side, until brown. Drain on paper towels and serve. MEXICAN TORTILLA BAKE This quick and easy recipe can be enjoyed by the entire family, and is great for a Fall football buffet. Feel free to experiment with different veggies for a more gourmet dish such as roasted eggplant, roasted red peppers, and cubed roasted butternut squash. 1 small yellow onion 2 cloves garlic, minced 1 15 oz. can black beans – drained, rinsed 1 15 oz. can pinto beans, drained, rinsed 1 red pepper, diced 1 carrot, shredded 1 bag baby spinach, chopped 2 jars *Salba Smart Salsa* – medium or mild 1 t. chili powder 1 t. cumin 1 t. salt 8 oz. crumbled Queso Fresca or shredded Monterey Jack Cheese 6 *Salba Smart Tortillas – whole wheat* Garnish: 1 tomato, diced 1 avocado, diced 1/3 c. black olives, diced Preheat oven to 350°. Heat oil in large skillet over medium heat. Add onion and garlic and sauté until soft. Add red pepper, carrots, spinach and beans. Cook for 2 minutes. Stir in a jar of Salsa, chili powder, cumin and salt. Simmer for 4 minutes. Lightly oil a 9x13 baking pan and arrange 3 tortillas for first layer. Spread half the bean/veggie mixture over the tortillas. Spread half the cheese over the beans. Repeat the next layer. Spread the remaining Salsa over the Tortillas and top with remaining cheese. Bake for 25 minutes, or until cheese is bubbling. Add garnish and serve. Modified from Wild Oats Superfoods recipe HEALTHY KIDS GRANOLA BARS ¾ c. creamy all-natural peanut or almond butter ½ c. plus 2 T. honey or Agave Nectar 2 c. packaged low-gat Granola 1 c. rolled oats ¾ c. raisins ½ c. dried cranberries ½ c. raw sunflower seeds 2 eggs – lightly beaten 4 T. Salba 2 c. crispy rice cereal (a natural-foods Brand – i.e. Barbara’s) Preheat oven to 325. Grease a 13-by-9-by-2-inch baking pan. In a small pan over low heat, melt the peanut butter and honey. Let mixture cool. In a large bowl mix the granola, oats, Salba, dried fruits and seeds. Stir in peanut butter mixture, making sure that everything is coated. Mix in eggs slowly. Gently stir in the rice cereal and press the mixture into prepared pan to form an even layer. Bake for 20 to 30 minutes or until lightly browned on edges. Cool in the pan and cut into squares GLUTEN-FREE PUMPKIN-BANANA BREAD 1 package Pamela’s Baking & Pancake Mix, which can be found at natural food stores. Follow directions on the package for “Pamela’s Muffins” and add the following: 1 ½ ripe bananas – mashed 1 cup canned pumpkin puree 2 T. pumpkin pie spice 4 T. ground Salba The package calls for sugar as the sweetener, but I use 1/3 cup Agave Nectar Continue to follow directions for baking. These can be made as bread or individual muffins. Great served warm and topped with apple butter or homemade preserves FIESTA MEATLOAF I am part of a family that loves meatloaf! In fact, we love it so much, that when we were kids we would request it for our birthday dinners. I was very happy, then, when my son began his love affair with meatloaf as a toddler. I have thus been inspired to invent recipes that turn the ordinary meatloaf into a dish that people can truly get excited about. The Salba Tortilla Chips and Salsa in this recipe have done just that! Preheat oven to 375° 2 lbs. lean ground beef or buffalo 2 eggs 2 T. Dijon mustard 2 T. Ketchup 3/4 c. Salba Smart Tortilla chips – crushed or ground in processor (I use a mix of blue and yellow corn tortilla chips) 1 jar Salba Smart Salsa – mild or medium ½ cup chicken broth 2-3 T. crushed chips for topping Combine all ingredients and mold into slightly oiled loaf pan. Sprinkle crushed or ground Tortilla chips on top. Bake at 375° for 45-60 minutes or until center is cooked through. SALBA BANANA NUT MINI MUFFINS By Donna Cunningham Preheat oven to 350 degrees, and prepare 36-40 muffin pans with nonstick spray or muffin liners. First, prepare your streusel mixture. Crispy Rice Streusel: In a large ziplock bag, mix then crush with a rolling pin: 1 1/2 cups puffed brown rice cereal 1 tablespoon almond slices 1 t cinnamon 1/8 cup all-purpose flour In a small, microwave-safe bowl, melt and then mix into a nice syrup: 2 tablespoons brown sugar 1 tablespoon butter or margarine 1 teaspoon water Mix rice cereal mixture and syrup together until well blended. This should make a bit over a cup of streusel. One tablespoon of this mixture is about 24 calories. Next, mix together the dry ingredients. 1 1/2 cup all-purpose flour 3/4 cup ground Salba meal 1/4 cup organic sugar 6 single serve packets Truvia (Truvia is a plant-based sweetener. Alternatively, you could use 1/4 cup of Splenda instead of the sugar, or a full half cup of sugar. I’m trying to steer away from Splenda as much as possible, because it’s made from chemicals.) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon Also Salt 1/4 cup chopped walnuts Set aside. Now, throw the following into a food processor or blender: 1 tablespoon non-dairy egg replacer 3 tablespoons not-from-concentrate orange juice (One could just use an egg or two egg whites here - but this way, you get to dump the cholesterol and fat of the egg yolks, get a delightful orange taste, and not significantly alter the wet/dry ingredient ratio.) 3 medium or 2 large bananas 1 teaspoon vanilla extract 2 Tbsp nonfat yogurt or soygurt 1 tablespoon coconut oil 3 tablespoons unsweetened applesauce, organic or homemade if possible (I made mine in the microwave; 3 apples, chopped, with 1/8 cup apple juice, cooked and put through the food processor) Mix well. Fold liquid/egg white mixture into dry ingredients, trying not to overbeat the batter. Using an 1/8 cup or smaller scoop, drop a bit less than 1/8 cup of batter into prepared pan or muffin cups. Sprinkle 1/2 to 3/4 teaspoon streusel mixture across top of each mini-muffin. Bake for 15 minutes (mini-muffins) or 18-20 minutes (regular sized muffins); or until tops are golden and they are firm to touch. Betcha can’t eat just one…! Making them with 1 1/2 to 1 3/4 tablespoons of batter each, the yield is approximately 40 mini-muffins, 55 calories each.
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		Share your favorite recipes! Submit your recipe to us at info (at) salbasmat [dot] com. If we use your recipe, you'll get full credit and free product.



__Copyright © 2008, Salba Smart Natural Products, LLC. Use of any material herein without specific written permission by the company is not granted. \| \| __“In the past 50 years, no single grain has been grown containing these properties.” __– Adolfo Mealla - Grower \| \|\| \| __As Chief Investigator of clinical studies on Salba®, Dr. Vuksan stated: __"Due to its extremely high content of Omega-3 fatty acids, a nutrient rich composition and __results of preliminary clinical trials, Salba creates exceptional possibilities for the improvement __of human health and nutrition. Salba can be considered the perfect functional food."