|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||||
|
|
|||||||||
|
Sign up for OK In Health`s Free Newsletter -------------------------------------------------------- ----------- Advertise Salba Irish Hummus recipe Salba - the Gluten-Free Ancient Grain By Maria Carr Salba is a variety of ancient plant species belonging to the mint family called Chia. Its botanical name is Salvia hispanica L. and it has been used in the diets of humans for hundreds of years. The remarkably advanced Aztec nation cultivated Salvia hispanica L. which they called Chia, as one of their nutritional foundations. The brilliant Aztecs used Chia to sustain them on long and arduous hunting and trading expeditions and in battle. Runners would relay messages throughout their immense kingdom relying on it for their only source of nourishment. They referred to Chia as “Running Food” because it provided extraordinary energy and power. Chia was to the Aztecs what Ginseng is to the Orient: the nutritional secret for restoring vigor and prolonging life. When the Conquistadors under the command of Hernando Cortez arrived in Mexico on November 8, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that the grain Chia was at the very core of the Aztec nutritional foundation. It was an integral part of the rich and mysterious ceremonial pageants that were vital to their religious and spiritual culture. Chia in essence, became a symbol of life itself. The Aztecs believed it gave them mystical, almost supernatural energy and power. During the Conquistadors relentless campaign of terror and oppression, Cortez was convinced that if he could destroy Chia, he would win the empire and become master of all he surveyed. Acre upon acre of Chia was then set ablaze and a brutal battle of wills had begun, a battle that would eventually bring the Aztecs to their knees, leaving the magnificent “Kingdom of Gold” in ruins.
After the Spanish conquest of Mexico, Chia seeds were probably introduced to Spain around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave Chia the botanical name Salvia hispanica L. Chia was by this time growing wild in Spain and was mistakenly classified as a species native to that country. The Latin word for Spain is hispanica. Now, after almost 500 years, Chia has emerged once again – reborn as Salba. Today, Salba, the super-grain that is derived from Chia, is recognized as a food with many clinically proven health benefits. Salba provides essential nutrients, including essential fatty acids (omega-3) and an abundance of both soluble and insoluble dietary fiber. In addition, it is an exceptionally rich source of vitamins, minerals and high quality vegetable protein. - Essential Fatty Acids Salba® is a whole food source of Omega 3 fatty acids and fibre found in nature. Every serving (12 grams or approximately 2 flat tablespoons) of Salba® provides over 2,400 mg of Omega 3s, over 4,500 mg of dietary fibre, with less than 0.5 net carbohydrates per serving. Gram for gram, Salba® provides: Six times more calcium than whole milk Salba® is all-natural, has no trans-fats, is gluten free, has almost no carbohydrates, and is certified Non-GMO (Genetically Modified Organism). Most Salba is grown in Peru because of its ideal climate and pristine environment. Peru is home to the spectacular Amazon Basin and one of the last bastions of unspoiled countries in the world. By painstakingly sorting out the few white grains from the mostly black grain Chia plant and replanting them, they were able not only to produce a primarily white grain, but amazingly the overall nutrient density of the Chia itself was greatly enhanced.
This ancient grain is beneficial to people of every age.
You can sprinkle Salba on cereal in the morning, mix it with yogurt, smoothies or salads. You can use it to bake or cook with by including it in breads, cookies, muffins, burgers, soups, casseroles, pastas or anything else you desire.
Salba is gluten free and makes an excellent substitute for flour (1 part ground Salba replaces 3 parts flour). It can be used as an effective thickener for gravy, soups or sauces and can replace eggs in any recipe (¼ cup Salba Gel as made with 2 tbsp of ground Salba and ½ cup cold water can replace 1 egg). Salba is great with anything from salads, salsa, crackers, to desserts. Submitted by Maria Carr www.OKinHealth.com Salba Irish Hummus
Hummus is a chickpea paste that is popular in various local forms throughout the Middle Eastern world, but its origins are unknown. In Arabic the word hummus is used to describe the dish or just chickpeas
Mix all the ingredients with a blender until it’s smooth and creamy.
Garnish with parsley.
Serve with toast, crackers or vegetable sticks.
Note: This is not a gluten free recipe! Salba Cranberry Muffin
Salba Salsa You can add Salba to every tasty dish so why not make a topping for bruschetta or a dip for tortillas?
More Information: Back to article main page
Salba, Penticton, kelowna, okanagan, vancouver, choices, nature fare, BC, alberta, okanagan, canada, where to buy salba, what is sabla, |
2 cup whole wheat flour
2 tomatoes, finely chopped