Chickpea and Broccoli Salad
with Camelina Dressing

Salad Ingredients:

• 2 15-oz cans of chick peas (garbanzo), drained
• 2 cups of broccoli florets, lightly steamed
• 3/4 cup of onions, chopped
• 1 cup of radishes, thinly sliced
• Sea salt and pepper to taste

Dressing Ingredients:

• 2 tablespoons of Camelina oil
• 3 tablespoons of tahini (ground sesame paste)
• 1 1/2 tablespoon of lime juice
• 2 cloves of garlic
• 2 tablespoons of tamari (wheatless soy sauce)
• 2 tablespoons to 1/4 cup of filtered water

Combine all dressing ingredients in a blender or food processor and blend to an even consistency. In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing. Add salt and pepper to taste and chill before serving.

Middle Eastern Beet Salad
with Camelina Oil

• 2 pounds of fresh beets
• 1/2 teaspoon of paprika
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground cinnamon
• 1/4 cup of Camelina oil
• 2 tablespoons of fresh parsley, chopped
• Juice from one lemon
• Sea salt and freshly ground pepper to taste

Trim and peel beets, cut in half and steam for about 20 minutes. Rinse under cold water and dice. Combine paprika, cumin, cinnamon, salt and pepper. Mix together with Camelina oil and lemon juice. Toss with diced beets and parsley. Cover and chill for one hour.

Broccoli and Pineapple Salad
with Honey-Ginger Dressing

Salad Ingredients:

• 2 cups of fresh pineapple, cut into 1” chunks
• 2 cups of broccoli florets
• 1 cup of cherry tomatoes
• 1 tablespoon of toasted sesame seeds

Dressing Ingredients:

• 2 tablespoons of honey
• 2 teaspoons of chopped fresh ginger
• 1 1/2 tablespoons of lemon juice
• 1/4 cup of Camelina oil
• 2 tablespoons of filtered water

In a large bowl, whisk together dressing ingredients. Add pineapple, broccoli and tomatoes and toss thoroughly. Garnish with sesame seeds and serve immediately.

Potato Salad
with Camelina Oil

• 8 medium potatoes
• 5 eggs
• Juice of 1 lemon
• 1 teaspoon of balsamic vinegar
• 4 tablespoons of Camelina oil
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of extra virgin pine nut oil
• 1/2 teaspoon of sea salt
• 1/2 tablespoon of tamari (wheatless soy sauce)
• 1 medium onion, finely chopped
• 1 clove of garlic, minced
• 4 dill pickles, cubed
• 1 radish, sliced
• Fresh parsley

Cook the potatoes until done but still firm (do not overcook!). Drain and cool. Cook the eggs for 3-4 minutes (the yolks should still be soft). In a large bowl, combine the lemon juice, vinegar, oils, salt, and soy sauce. Whisk until dressing becomes creamy. Add onions and garlic. Mix thoroughly. Peel the potatoes and cut into thin slices. Add to dressing along with the pickles. Garnish with tomato, parsley, and radish. Let the salad sit for at least two hours for the flavors to blend together, but do not refrigerate.

High-Fiber Pasta Salad

• 1 cup of whole wheat elbow-shaped pasta
• 2 tablespoons of Camelina oil
• 1 tablespoon of apple cider vinegar
• 3 apples
• Juice of 1/2 lemon
• 1 cup of walnuts, broken in pieces
• 2 stalks of celery, thinly sliced
• 2 tablespoons of organic raisins or dried cranberries
• 2 tablespoons of pitted dates, coarsely chopped
• 1 tablespoon of plain yogurt, chilled
• 1 tablespoon of sour cream, chilled
• Juice of 1/2 orange
• Sea salt and fresh ground black pepper to taste

Cook pasta in a pot of boiling salted water for 12 minutes or until al dente. Drain and toss, while hot, with Camelina oil and apple cider vinegar. Core and thinly slice apples, then toss with lemon juice. Stir in walnuts, celery, raisins (or cranberries), and dates. Mix thoroughly and combine with pasta. In a separate bowl, blend yogurt, sour cream, orange juice, salt and pepper to taste, then pour sauce over pasta salad. Carefully mix salad and refrigerate for at least one-half hour before serving.

Sauerkraut Salad

• 11/2 cups of sauerkraut
• 1 cup of pickled cucumbers, cubed
• 1 medium onion, thinly sliced
• 3 tablespoons of Camelina oil
• 1 tablespoon of fresh parsley, finely chopped

In a bowl, toss together sauerkraut, pickles, onions, and oil. Garnish with parsley and serve.

Potato Mousse with Zucchini

• 1 pound of potatoes
• 1/2 cup of milk
• 2 tablespoons of Camelina oil
• Freshly grated nutmeg
• 2 eggs
• 1/2 pound of Cheddar cheese
• 1 pound of young zucchini
• Freshly ground black pepper to taste
• 1/2 bunch of dill
• Butter for the baking dish

Prepare mashed potatoes with salt, milk, nutmeg, and Camelina oil. Separate the eggs. Blend the yolks, grate the cheese, and add these to the puree. Preheat the oven to 375 degrees F. Grease an 8-cup baking dish or casserole. Wash and slice the zucchini. Sprinkle salt and pepper over the zucchini. Chop the dill coarsely. Beat the egg whites until stiff and fold into the mashed potatoes. Arrange zucchini slices in the dish and sprinkle with dill. Add layers of potatoes, zucchini and dill, ending with a layer of potatoes. Bake on the middle rack for 30 minutes.

Pumpkin Polenta Pancakes
with Honey-Walnut Sauce

Pancakes Ingredients:

• 1 1/2 cups of cornmeal
• 2 cups of filtered water
• Sea salt to taste
• 4 tablespoons of extra virgin olive oil
• 3 tablespoons of Camelina oil
• 2 cups of pumpkin, peeled and cut in wedges
• 1/4 cup of maple syrup
• 1 tablespoon of butter, melted

Sauce Ingredients:

• 1 cup of kefir
• 1 tablespoon of raw honey
• 1/2 cup of roasted walnuts

Preheat oven to 375 degrees F. Bring water and a pinch of salt to a boil in a medium-size pot. Slowly add one cup of cornmeal, stirring constantly with a wooden spoon for 7 to 10 minutes. Reduce heat to medium. Before the polenta starts to thicken, season with salt and pepper and add Camelina oil. Stir until thick. Remove from heat and let cool. In the meantime, place pumpkin in a baking pan, drizzle with maple syrup and butter and bake in the oven for 15-20 minutes until golden brown. Remove from oven and mash with a potato masher. Let cool.
Mix together polenta and pumpkin and shape the mixture into patties. Dip in remaining cornmeal and panfry in four tablespoons of olive oil until both sides are golden brown. To make the sauce, mix honey, kefir and walnuts in a bowl. Place pumpkin polenta pancakes onto plates and pour sauce over top.

Garlic Dumplings

• 1 cup of milk
• 1/4 cup of Camelina oil
• 1/8 teaspoon of ground nutmeg
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of white pepper
• 1 cup of whole wheat flour
• 3 tablespoons of freshly grated parmesan cheese
• 4 eggs
• 6 cloves of garlic, crushed
• 5 cups of vegetable stock or filtered water
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of dried red chili peppers
• Paprika to garnish

Combine milk, two tablespoons of Camelina oil, nutmeg, salt, and pepper in a medium pot. Bring to a boil. Combine flour, cheese, cayenne and chili peppers in a small bowl. Stir it rapidly into the boiling milk with a wooden spoon. Remove from heat. Beat until it stiffens and comes away from the sides of the pan. Add eggs one at a time, beating the mixture after each one. Set aside and cool. Scoop out a teaspoon-sized amount of dough. Form into an oval-shaped dumpling. Place on a floured baking sheet. Continue until dough is finished. Use the remaining oil to saute garlic in a large pot over low heat. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. Poach dumplings in the simmering broth until they rise to the surface (about 5 minutes). Remove with a slotted spoon and drain in a colander. Place poached dumplings and broth into four soup or pasta bowls, sprinkle with paprika, and serve immediately.

Banana Bread

• 1/4 cup of Camelina oil
• 1/4 cup of extra virgin olive oil
• 1/2 cup of honey
• 1 egg, beaten
• 2 bananas, mashed
• 1 1/2 cups of unbleached white flour
• 1/2 cup of whole wheat flour
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 teaspoon of vanilla extract

Cream together the oils and honey. Combine the eggs and banana, and blend into the sweet mixture. Sift together the flour, salt and baking powder. Add vanilla and mix well. Bake at 350 degrees F for 1 to 1 1/4 hours or until a toothpick comes out clean.

Omega-3 Honey Loaf

• 1/2 cup of dried apricots, chopped
• 1/4 cup of dark rum
• 2 large eggs
• 1 cup of honey
• 1/3 cup of Camelina oil
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1/3 cup of raw cane sugar
• 1 teaspoon of sea salt
• 1/3 cup of apricot jam
• 2 3/4 cups of whole wheat or spelt flour
• 1 teaspoon of baking powder
• 1/2 cup of almonds, slivered, or walnuts or cashews, chopped
• Butter to grease pan

In a small bowl, soak apricots in rum for at least 30 minutes. Preheat the oven to 350 degrees F and grease a loaf pan with butter. In a bowl, beat the eggs with a whisk. Stir in honey, oil, lemon and orange zest and juice, sugar, salt and jam. In another bowl, sift the flour and the baking powder. Strain the apricots, reserving the rum. Alternately add the flour and the rum to the wet ingredients. Fold in the apricots. Pour batter into the pan and sprinkle with nuts. Bake on the lower oven rack for 50-55 minutes, or until the center of the cake is firm when pressed. Remove from oven and cool.

Traditional Apple Muesli

• 2 tablespoons of oatmeal
• 4 teaspoons of filtered water
• 2 apples
• 2 1/2 tablespoons of wheat germ
• Juice of 1/4 lemon
• 3/4 cup of plain yogurt
• 1 tablespoon of raisins
• 2 tablespoons of Camelina oil
• 2 tablespoons of raw honey
• 3 tablespoons of chopped walnuts

Soak the oatmeal overnight in water and lemon juice. Grate the apple or process in a food processor. Combine all ingredients and mix well. Serve immediately.

Omega-3 Breakfast Muffins

• 1/3 cup of Camelina oil
• 1 cup of oatmeal
• 1 banana
• 1 cup of applesauce (homemade without sugar)
• 1 cup of milk
• 1 egg
• 2 cups of whole wheat flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 cup of raisins
• 1/2 teaspoon of sea salt

Mix first 6 ingredients together and let sit until oatmeal is soft.
Mix together the remaining ingredients. Add oatmeal/applesauce mix to dry ingredients. Stir until all ingredients are combined. Spoon into oiled muffin tins and bake at 400 degrees F for 35 minutes.

Black Currant and
Buttermilk Biscuits

• 2 cups of whole wheat flour
• 1/2 cup of sunflower seeds
• 1/2 cup of black currants (or raisins or sun-dried cranberries)
• 1 teaspoon of sea salt
• 1 teaspoon or raw cane sugar
• 1 cup of buttermilk
• 1/4 cup of Camelina oil
• 1 tablespoon of butter

Preheat oven to 450 degrees F. Grease a cookie sheet with butter. In a bowl, combine flour, sunflower seeds, currants, salt and sugar. Add buttermilk and oil. Mix until a soft dough forms. Gently roll dough onto a clean surface and shape it half an inch high with your hands. Cut with a floured cookie cutter into two-inch rounds. Place onto cookie sheet and bake for 15 minutes until golden brown.

Strawberry Smoothie

• 1/2 cup of milk
• 2 ripe bananas
• 1/2 cup of orange juice, freshly squeezed
• 1/2 tsp of pure vanilla extract
• 3/4 cup of natural yogurt or kefir
• 2 tablespoons of raw honey
• 3 tablespoons of Camelina oil
• 2 cups of fresh or frozen strawberries

In a blender, blend milk and bananas until smooth. Add remaining ingredients, leaving the strawberries to the end. Blend on low just long enough to mix ingredients well. Drink immediately or refrigerate until ready to serve.