Try some of these wonderful recipes!
- Drinks
- Dressings, Sauces
- Desserts
Basic, Nutrient-Rich, Whole Foods Smoothie
By: Food to Fit www.foodtofit.ca
By: Food to Fit www.foodtofit.ca
Ingredients:
| 3/4 cup | vanilla yogurt |
| 1/2 cup | seabuckthorn berries (frozen and rinsed) |
| 1/2 tbsp. | hempseed |
| 1/2 tbsp. | ground flaxseed |
directions:
Mix. If too thick, add 1/4 cup milk or juice.
Mix. If too thick, add 1/4 cup milk or juice.
Mighty Aphrodite Smoothie
By: Kalissa Regier hestiaorganics.ca
By: Kalissa Regier hestiaorganics.ca
Ingredients:
| 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) |
| Ice |
directions:
Place the above ingredients into a blender. Blend for 2-3 minutes adding water until desired consistency is reached.
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
By: Chef Jenni
Ingredients:
| 3 | chai tea bags |
| 1 | lemon |
| 1 | cup Seabuckthorn syrup |
| 2 | cups granulated sugar |
| 12 | cups water |
directions:
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.
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
By: Mary and Eli Sawatzky
Ingredients:
| 1 L | yogurt |
| Simple syrup to taste (sugar and water) | |
| 1/2 cup | frozen Seabuckthorn Berries |
| 2 sprigs | of Spearmint |
directions:
Blend thoroughly and serve with ice or in chilled cups.
Blend thoroughly and serve with ice or in chilled cups.
Green Salad with Seabuckthorn Vinaigrette
By: Sarah Galvin, BSHEc
By: Sarah Galvin, BSHEc
Ingredients:
| 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 |
directions:
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.
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
By: Executive Chef Anthony McCarthy, The Saskatoon Club
Ingredients:
| 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 |
directions:
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
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
By: Executive Chef Moe Mathieu
Ingredients:
| 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 |
directions:
Combine ingredients
Combine ingredients
Seabuckthorn Tomato Sauce
By: Chef Jenni
By: Chef Jenni
Ingredients:
| 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 |
directions:
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!
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
By: Renée Kohlman
Ingredients:
| 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 |
directions:
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.
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
By: Chef Moe Mathieu
Ingredients:
| 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 |
directions:
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.
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
By: Chef Jenni
Ingredients:
| 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 |
directions:
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!
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!