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The Healthy Kitchen

Organic Lifestyles Magazine

Cranberry Salba Muffins

2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
½ tsp unrefined sea salt
6 tbsp Organic Whole Salba®
2 tbsp organic canola oil
1 tsp vanilla
1 3/4 cups unsweetened applesauce
1/3 cup agave or maple syrup
1 cup dried cranberries

Preheat oven to 300° F. Lightly grease muffin tins with some oil.
Mix the following ingredients in a bowl: whole wheat flour, baking powder, baking soda, salt and Salba®.
Mix in second bowl cranberries, canola oil, applesauce, vanilla, and honey.
Put everything together and mix it fast. Put the mix in the muffin tins.
Place muffins in 300° F oven for 25 minutes.
Enjoy!

Optional: Chocolate Chips

Salba Crusted Salmon in a bed on Asian Nori Salad

Salba Crusted Salmon

4 - 6oz wild salmon fillets
½ cup organic whole Salba

Preheat the oven to 350 degrees F. Pour the Salba on a plate and coat the top and sides of the salmon fillets with the Salba until each fillet is well coated.

Place the salmon on a piece of parchment paper and place on a baking sheet. Bake for 20-30 minutes depending on your preference.

Asian Nori Salad

2 sheets of nori, cut into small pieces
1 tomato cut in small pieces
2 green onions chopped
¼ cup peanut or almond butter
3 tbsp toasted sesame oil
2 tbsp tamari
2 tbsp rice vinegar
Soak the nori in water until soft. Drain.
In a food processor mix the peanut or almond butter, sesame oil, tamari and rice vinegar.

Place the nori in equal portions on each plate. Add the tomatoes and green onions. Spoon 1 tbsp of dressing on each plate of salad and then place the salmon on the salad. Drizzle the remaining dressing over the salmon and serve.

Serves 4