Recipes — Side Dishes

This hummus made with Camelina oil is a healthy and light snack. Perfect for any occasion! Ingredients 540ml can of chickpeas 1/2 tsp cumin 3 tbsp lemon juice 1-2 cloves fresh garlic 1/3 cup camelina oil (or until desired consistency is reached) 4-5 leaves fresh basil, chopped pinch cracked black pepper pinch salt, to taste Instructions Put the chickpeas, lemon juice, garlic, and cumin in the food processor and blend together. When well blended, pour in the oil very slowly to ensure emulsification. Add chopped basil. Season with salt and pepper to taste.

Recipe from Doug McNish This recipe provides an easy way to marinate kale for a simple salad that can be enjoyed as an appetizer or main course. The trick is to cut it thin enough so that the high quality oil, lemon and salt can penetrate and soften the greens. I find that the mildly nutty flavour of the Camelina Oil compliments the slightly bitter kale. Makes 2 main course portions ¼ cup sundried tomatoes, soaked (see Tips, below) 1 head of green curly kale thinly sliced 3 tbsp Camelina Oil 2 tbsp fresh lemon juice ¼ tsp fine sea...