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earthly matters

Salba® is derived from an ancient variety of plant species called Salvia hispanica belonging to the mint and sage family. Salba®’s botanical name is Salvia hispanica L. which was derived through 14 years of selective plant breeding. Salba® is a certified non-GMO whole food.

In a research study published in the Diabetes Care and FASEB journal, Salba® reduced low-grade body inflammation, systolic blood pressure, and blood coagulation. It also decreased colon transit time which may help to prevent or control constipation and diarrhea. Salba® seeds also induced a feeling of satiety lowered after-meal blood glucose levels and blood insulin levels.

The recommended daily intake of Salba® is 6-36 grams per day. This is 2-6 level tablespoons. One serving of Salba® is set at 12 grams.

Simply add Salba® to anything you eat; Sprinkle it over hot or cold cereal, salads, soup, salad, pasta, rice, or veggies. Mix into stews, sauces, rice, scrambled eggs, burgers, pancakes, and waffles. It is available as a whole seed or a flour (milled). Substitute up to 20 percent of the flour when baking meatloaf, casseroles or lasagna.

Salba® Cranberry Muffin

Ingredients:

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 tbsp Organic Whole Salba®
• 2 tbsp sunflower oil
• 1 tsp vanilla
• 1 3/4 cup unsweetened applesauce
• 1/3 cup agave syrup
• 1 cup dried cranberries

Instructions:

Preheat oven to 300°F. Prepare muffin tins with some oil. Mix the following ingredients in a bowl: whole wheat flour, baking powder, baking soda, salt and Salba®.

In a 2nd bowl, mix cranberries, canola oil, applesauce, vanilla, and honey.

Mix all ingredients together quickly and place in muffin tins. Bake at 300°F for 25 minutes. Makes 20 muffins.