Try some of these wonderful recipes!

Basic, Nutrient-Rich, Whole Foods Smoothie
By: Food to Fit
3/4 cup  vanilla yogurt
1/2 cup  seabuckthorn berries (frozen and rinsed)
1/2 tbsp.  hempseed
1/2 tbsp.  ground flaxseed
Mix. If too thick, add 1/4 cup milk or juice.
Mighty Aphrodite Smoothie
By: Kalissa Regier
1/2 cup  Plain low-fat yogurt
3 Tbsp.  Hestia Organics Hemp Hearts
1/3 cup  Frozen Seabuckthorn Berries
1/2 Tbsp.  Fresh Ginger
1 Tbsp.  Honey
1/4 cup  Water (more or less as desired)
1 scoop  Unflavoured protein powder (optional)
Place the above ingredients into a blender. Blend for 2-3 minutes adding water until desired consistency is reached.
Seabuckthorn Lemon Chai Cider
By: Chef Jenni
3  chai tea bags
1  lemon
1  cup Seabuckthorn syrup
2  cups granulated sugar
12  cups water
Boil tea bags in two cups of water with sugar and the juice and zest of the lemon. Take out the tea bags and add the Seabuckthorn syrup and the rest of the water. Chill and serve! Delicious with a splash of rum. The other option is to serve the cider hot.
Seabuckthorn and Mint Lhassi
By: Mary and Eli Sawatzky
1 L  yogurt
  Simple syrup to taste (sugar and water)
1/2 cup  frozen Seabuckthorn Berries
2 sprigs  of Spearmint
Blend thoroughly and serve with ice or in chilled cups.
Green Salad with Seabuckthorn Vinaigrette
By: Sarah Galvin, BSHEc
1 cup  seabuckthorn berries
2 tbsp.  Honey
1/2  vanilla bean
2/3 c.  olive oil
2 tbsp.  white wine vinegar
1 tsp.  Dijon mustard
2 tbsp.  shallots
1/2 c.  whole pecans, toasted
1 clove  garlic, minced
  sea salt, to taste
  mixed salad greens
  feta or goat cheese
Simmer berries in enough water to cover. When berries have popped, remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice and honey until thickened slightly.

Add a few more whole berries, scrape seeds from the vanilla bean and simmer. Cool.

Make the vinaigrette by adding oil, vinegar, Dijon mustard, seabuckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.

Toss salad greens, pecans and vinaigrette. Crumble cheese over the top and serve.
Seabuckthorn berry & Red Clover Blossom Syrup vinaigrette
By: Executive Chef Anthony McCarthy, The Saskatoon Club
1 cup  seabuckthorn berries
½ cup  Red clover blossom syrup
1  orange, juiced
1 tablespoon  Dijon mustard
¼ cup  White wine vinegar
1 oz  Fresh chopped thyme
1  finely chopped shallot
1 ½ cups  Canola oil
½ cup  Olive oil
  Salt and pepper
1. Put seabuckthorn berries, vinegar, orange juice and syrup in a small pot bring to a boil, remove from heat immediately and set pot into a bowl of ice water, stirring to cool

2. Puree mixture, strain

3. Clean blender and return puree, add mustard, thyme and shallot, blend

4. While blending, slowly add both oils

5. Finish by mixing a pinch of salt and pepper

6. Allow to stand for a couple of hours, or refrigerate overnight

7. Label and date; will keep in refrigerator for at least two weeks
Seabuckthorn Salad Dressing
By: Executive Chef Moe Mathieu
1/3 cup  Seabuckthorn juice
1 cup  Camelina oil
1 tsp.  Thyme (or half thyme an half mint)
5  Peppercorns--roughly chopped to taste
  Sea Salt to taste
Combine ingredients
Seabuckthorn Tomato Sauce
By: Chef Jenni
1 cup  Seabuckthorn purée
796 ml can  whole tomatoes (or four whole fresh tomatoes)
two stalks  celery, finely chopped
1  medium onion, chopped
3 cloves  garlic, minced
4 tablespoons  oil
2 Tbsp  each fresh or dried basil and oregano
A few pinches  cinnamon
1/8th cup  brown sugar (small handful)
  Salt and pepper to taste
Sauté garlic and onions in oil. Add celery, then tomatoes and Seabuckthorn purée. Add spices and simmer till slightly thickened. Blend with an immersion blender, leaving some tomato chunks. Freezes well!
Seabuckthorn Berry & Basil Cream Scones
By: Renée Kohlman
2 1/4 cups  all purpose flour
1 tbsp  baking powder
1/4 cup  granulated sugar
1/2 tsp  salt
6 tbsp  cold, unsalted butter
1 cup  seabuckthorn berries
4 tbsp  fresh basil, minced
1 cup  heavy cream
  sugar for sprinkling
Preheat oven to 400 degrees F

In a large bowl, combine flour, baking powder, sugar, and salt. Stir well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse meal, with pea-sized bits of butter still present. Gently stir in seabuckthorn berries and chopped basil, then stir in heavy cream. Stir just to combine ingredients—don't overwork the dough. Generously flour your counter and transfer the dough onto the surface. With your hands, or a rolling pin, roll out to 3/4” thickness. Either cut into 12 wedges, or use a round 2 1/2 inch cookie cutter, being careful not to twist it. If using a cutter, re-roll the dough and cut the rest. Place scones on a parchment lined bake sheet, sprinkle with coarse sugar and bake for 12 to 15 minutes, until golden.
Seabuckthorn Chocolate Cake
By: Chef Moe Mathieu
12 tablespoons  unsalted butter shopping list
6 ounces  semisweet or sweet dark chocolate shopping list
1 cup  granulated sugar shopping list
3/4 cup  sifted flour
1 tablespoon  salt shopping list (sifted with the flour from above)
6  eggs separated shopping list
1 teaspoon  vanilla shopping list
1 cup  seabuckthorn berries (pitted, save any juice that might be available) shopping list
½  orange –juice from it
Preheat oven to 350. Melt chocolate and butter together then let cool slightly. Beat egg yolks and sugar until lemon colored. Add orange juice to sugar mixture. Add chocolate and egg whites then pour into buttered spring form pan. Sprinkle seabuckthorn berries evenly on top. Bake 55 minutes then cool 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan.
Seabuckthorn White Chocolate Mousse
By: Chef Jenni
1 cup  Seabuckthorn berries, thawed.
1/2 cup  granulated sugar
1/4 cup  water
1/4 cup  boiling water
1 package  unflavoured gelatine
1 cup  white chocolate chips
2 cups  whipping cream
In a saucepan, boil berries with sugar and water. Use a fine mesh colander to press all the berry pulp into a medium sized bowl. Scrape the bottom of the colander to express all the berries you can. Pour the gelatine over the hot berry mixture and let stand for about a minute. Add boiling water and whisk until completely dissolved.

Set aside and whip cream until peaks form. Add melted chocolate chips to the cream, a few tablespoons at a time until combined.
When the Seabuckthorn mixture is cool, gently fold in the cream. Chill for about an hour.

You could save the pulp from the above recipe to use in smoothies or in muffins!