03  Apr
Salba, Anyone?
Salba Whole Seed

Salba Whole Seed

If you’ve never heard of Salba, also known as Salvia hispanica L. seed, I’d like to introduce you to this healthy little whole food! I mentioned Salba in my post on March 30th about my modified buttermilk cornbread family recipe (to make it Gluten-Free & Casein-Free), but we also use it in our yogurt on a regular basis, so I thought I’d share a little more about this great find. (Thanks, Mom, for introducing me to it!)

Salba is a phenomenal source of omega-3 fatty acids, fiber and anti-oxidants. According to the Swanson Health Products website, “Salba is a natural whole food source of omega 3 fatty acids and fiber. Gram for gram, Salba provides eight times more omega 3s than salmon, four times more fiber than flax, six times more calcium than whole milk and 13 times more antioxidants than blueberries. Salba is all natural, has no trans-fats, very few carbohydrates, and is vegan, kosher and gluten free.”

Like I said, I use Salba in our cornbread recipe, and we also mix it in with our yogurt on a regular basis, but I’m looking for new ways to utilize this healthy addition to our diets. I buy it whole and have a small, dedicated coffee grinder I use to prepare small batches to keep on-the-ready in the refrigerator. It can be added to many different recipes including soups, gravies and puddings (in place of of thickener) in addition to adding it to baked goods (like my GFCF Mock “Buttermilk” Cornbread.) I also understand that it can be used as an egg replacer; while I haven’t tried it, I plan to at some point. Occasionally I see it used in chips (think tortilla-style); I’ve tried one brand (though I don’t recall which), and found them to be very tasty.

So, if you haven’t tried Salba in your kitchen, I’d strongly recommend it. I purchase it from Swanson Health Products (here). If you do use Salba in your diet, I’d love to hear more about your experience and any recipes you have to share!

Posted by Leigh, filed under Gluten-Free and GFCF Foods. Date: April 3, 2010, 11:14 am | 4 Comments »

4 Responses

  1. Tracey Amon Says:

    Thanks so much for the tip on salba. I researched it and it really does look like a great way for celiacas to add gluten free nutrition to our food. They make nutrition bars too. Can’t wait to try it!

  2. kaitlynn mounce Says:

    thank you so much for that your the best hope i will get a copy of your next book.
    and if you are woring who i am? i am kaitlynn rose mounce at frendship.i am in
    ms.hames class thank you so much bye!!!!

  3. kaitlynn mounce Says:

    thank you so much.hope i will get a copy of your next book if you are wondering who i am.i am kaitlynn rose mounce in ms.hames class at frendship.again thank you

  4. kaitlynn mounce Says:

    sorry sent two

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