I have recently discovered a new superfood.
Apparently, Salba is the best whole food source of Omega 3 fatty acids and fiber found in nature. It is a great source of calcium, iron, magnesium, potassium, antioxidants, folate and protein. Salba is very low in carbohydrates, is trans-fat and gluten free, and is certified Non-GMO. All very good stuff with no down side!
It looks kind of like tiny, pale bird seed and has a neutral flavor. I ate a spoonful straight from the package and it was not an unpleasant experience (except perhaps having to pick it out of my teeth afterward) but you can also use it in recipes or grind it beforehand.
The jury is still out on whether it is better to eat it whole or ground.
Here is a great recipe, high in protein with good fats, which is loosely based on one from the Salba website:
Very Healthy Vegan Granola:
3 cups almonds
2 cups sunflower seeds
1 cup pumpkin seeds
5 cups rolled oats
1 cup whole SALBA seeds
1 cup wheat germ or ground flaxseed
1 1/2 tsp. cinnamon (optional)
1/3 cup organic canola oil
1/3 cup maple syrup
1 tsp. vanilla
1. Chop nuts and seeds by pulsing briefly in food processor.
2. Stir together oil, syrup and vanilla in a small bowl.
2. Stir dry ingredients together in a large bowl, pour wet ingredients over and mix thoroughly. Spread evenly over a cookie sheet with sides.
3. Bake for about one hour at 350°F, stirring every 15-20 minutes.
It is probably a good idea to store this in the fridge once it has cooled. I like it with unsweetened almond milk or sprinkled over a baked apple with cinnamon. Yum!