Recipes

By Elysia Vandenhurk     Ingredients (Makes approx 3 dozen small muffins) 3 cups Flour 5 cups Oats 1.5 tbsp Baking Soda 1.5tbsp Baking Powder Pinch of Salt 1 cup of Hemp Hearts 4 Eggs 4 overripe Bananas 2 cup of Honey 1.5 cup of Three Farmers Camelina Oil 1 tbsp Vanilla Extract 3 cups of Shredded Carrots     Instructions Preheat the oven to 350 degrees. In a medium bowl combine the flour, oats, baking soda, baking powder, hemp and salt. In a second large bowl mash the bananas and combine with eggs, honey, camelina oil and vanilla extract....

By Elysia Vandenhurk     Ingredients  Serves 6-8   3 large Beets, peeled and grated 4 tbsp Three Farmers Camelina Oil 4 cups Chicken or Vegetable Broth 6 cups of Water 3 medium Potatoes, peeled and diced small 2 large Carrots, peeled and thinly sliced 4 large Celery stalks, chopped 1 Red Bell Pepper, diced small 1 medium White Onion, diced small 2 large Garlic Cloves 4 tbsp Tomato Sauce or Ketchup 2 cups of Chickpeas, cooked or canned 3 tbsp Cider Vinegar 4 tbsp chopped, Fresh Dill Salt and Cracked Pepper, to taste     Instructions Peel, grate and/or...

By Elysia Vandenhurk     Ingredients Serves 6-8   4 cups of Butternut Squash, peeled and large dice 2 cups Red Bell Pepper, large dice 1 cup Green Onion, chopped 2 cups of Chickpeas, cooked (or canned) Three Farmers Roasted Chickpeas for topping   Dressing 1 cup Plain Greek Yogurt 2 tbsp Mayonnaise ⅓ cup of Cider Vinegar 2 tbsp Honey ½ tsp Cinnamon 1 tsp Cumin 2 tbsp Curry powder 1tbsp Three Farmers Camelina Oil     Instructions Preheat the oven to 275F. Drizzle the squash with camelina oil and roast for approx. 25min or until fork tender. Set...

By Elysia Vandenhurk     Ingredients (Serves 6-8)   2 ½ lbs Potatoes or Sweet Potatoes, peeled 2 tbsp Three Farmers Camelina Oil ¼ Almond Milk (or cream) 1 x 15oz can of Pumpkin Puree ½ tsp Cinnamon ½ tsp ground Ginger ½ tsp Nutmeg 2 tbsp Honey Pinch of salt     Instructions Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until fork tender. Mash the potatoes. Mash and stir in the pumpkin puree, camelina oil, milk or cream and spices....