Seaweed Gomasio

Adapted from MountainRose Blog

A sesame seed seasoning blend from Japan, this makes a great addition to rice, salads, sandwiches, wraps, pizza, popcorn, soup, and veggies!

Ingredients

1 cup sesame seeds, raw
1/2 cup dulse/nori/kombu seaweed flakes
1 Tbsp sea salt

Directions

Toast the sesame seeds in a pan over medium heat, tossing or stirring constantly to keep the bottoms from burning.

Once the oil starts to release from the seeds and they start turning golden, remove from the heat. Pour the seeds into a bowl to cool for about 8 to 10 minutes.

If you are unable to find seaweed flakes, just toss some sheets of nori (or other seaweed) into a grinder until about the same size or a bit larger than the sesame seeds.

Once cool, mix the seaweed flakes and sea salt into you sesame seeds.

Pour into a shaker and enjoy!

Optional:

You can also experiment with adding variations! Try using hemp, flax, pumpkin, sunflower, or milk thistle seeds. Or try including garlic granules, peppercorns, oregano, basil, orange zest, or chili flakes for different flavours.

Jules Fuel "No Added Weirdness"

Just in time for the start of the 2014 Winter Olympics, we are extremely excited to add a brand new line of Olympian created breakfast food to our ever growing selection. Born and raised underneath the slopes of Whistler, 2010 Ski Cross Olympian and World Champion medalist Julia Murray has long been perfecting a true “breakfast of champions” and is currently studying to become a Registered Holistic Nutritionist.

While training for the Olympics, Julia found that the traditional options for the morning meal just weren’t cutting it. She needed something that would make her feel full and give her the energy needed to make run after run down the icy slopes, but wouldn’t make her feel heavy and weighed down. What developed was an innovative cereal that is “100% organic, vegan, low-glycemic, nutrient-dense, high fibre, antioxidant-rich, and, in her own words, 'Purely Vitalicious’.”

Each bag contains six servings of cereal, with a superfood ingredient list that will impress even the most picky of healthy eaters.

• Quinoa, the “mother grain,” is a low-glycemic source of protein.
• Goji berries for a metabolism and vitamin C boost.
• Chia seeds with tons of antioxidants, omega3 and 6 fatty acids.
• Sunflower seeds, whose folic acid prevent bad cholesterol from sticking around.
• Pumpkin seeds with iron and magnesium to balance blood sugar.
• Flax seeds, high in fiber and antioxidants and helps reduce the risk of colon cancer.
• Rolled Oats to lower cholesterol and boost your energy and your immune system.
• Thompson Raisins with potassium for your heart and anti-inflammatory qualities to keep your body moving.

Those of us lucky enough to frequent the Whistler Farmers Market this past year have even had a chance to see “Jules Fuel” for ourselves as she sought feedback from her customers and tested marketability. With resounding success amongst the eager slope-goers and health conscientious residents, Julia has thrown her entrepreneurial spirit into the next step.

Sharing it with the rest of the world!

Green Earth Organics is thrilled to support our own local Olympian, Julia in her quest to bring “Jules Fuel” into the Vancouver market.

Buy Juels Fuel now from our Sea to Sky location or our Vancouver location.

Roasted Pumpkin Seeds

INGREDIENTS

Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.

In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.

Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.

Beans & Pumpkin Seeds Salad

INGREDIENTS

1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce

DIRECTIONS

Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.

In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.

In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.

Chocolate & Pumpkin Seed Butter Squares

INGREDIENTS

3/4 cup agave
1 cup pumpkin seed butter
1 tsp vanilla extract
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup raisins or pumpkin seeds (optional)

DIRECTIONS

Combine agave, pumpkin seed butter, and vanilla in a large saucepan. Stir constantly on medium heat until smooth. Remove from heat, then add cereal, chocolate chips, and seeds or raisins. Continue stirring until well mixed. Press into a greased 8" x 9" pan and chill for 1 hour. When solid, cut into bars and serve.