Oat Carrot and Banana Power Muffin

Oat Carrot and Banana Power Muffin

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....

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Harvest Beet Borscht

Harvest Beet Borscht

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...

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Butternut Squash and Chickpea Salad w/ Yogurt Curry Dressing

Butternut Squash and Chickpea Salad w/ Yogurt Curry Dressing

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...

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Pumpkin Potato Mash

Pumpkin Potato Mash

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....

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