Super Power Sour Kreem and Rockin Red Super Salsa 2017-02-09T16:18:21+00:00

Project Description

Super Power Sour Kreem

Makes About 1 Cup


  • ¼ cup plus 2 tablespoons water
  • 1 cup Delores hemp seeds
  • 2 tablespoons lemon juice
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon rock salt
  • 1/8 teaspoon ground pepper

Growing up in a British household on a pretty small budget meant that we ate a LOT of potatoes. I still love a great baked potato (even though I know the sweet potatoes are the best choice!). And who can honestly say no to a potato covered in saturated-fat- galore sour cream? Well, it’s Superfoods to the rescue as this recipe will satisfy the creamy cravings but delivers it in a very healthy vessel.


1. Blend ingredients all together until smooth.

2. Keep refrigerated. Will keep in fridge for up to 4 days.

Rockin’ Red Super Salsa

Makes About 3 Cups


  • 1-28- oz can diced tomatoes, no added salt
  • 2 teaspoons garlic, minced
  • 3 tablespoons Delores hemp seeds
  • 2 tablespoons white whole seed chia
  • 3 teaspoons lime juice
  • ½ teaspoon rock salt
  • 1/3 cup canned green chilies (1-4.5oz can), chopped (or add a few squirts of hot sauce of choice to heat you like)
  • 1/3 cup fresh packed cilantro
  • 1/3 cup green onions, washed and chopped

This salsa is my favorite to enjoy with Mexican themed foods. It has the right amount of spice with the right amount of fresh flavors. With the hemp and chia addition, it goes from fabulous to super-fabby!

Note: If you are running out of time, simply buy a 16oz jar of premade salsa, and pour half into food processor and add the same amount as above of lime juice, hemp seeds, chia and the cilantro pulse 5-7 times and add back into remaining salsa. It’s a fast super simple salsa version.


1. Reserving the juice, strain tomatoes and place in a medium bowl

2. Place the tomato juice from can in a food processor. Add in the garlic, hemp seeds, lime juice, chia, and salt. Blend on high for about 40 seconds until blended.

3. Wash and coarsely chop cilantro and add this together with chilies and green onion to diced tomato bowl.

4. Add a ½ cup of the diced tomato mixture to the hemp/chia mix in the processor and blend on low for 5 seconds. Add in the blended hemp/chia mix to remaining diced tomato mixture.

5. Pour mixture into serving bowl and refrigerate for 20 minutes. If you want it thicker, add ½ tablespoon of whole seed chia and leave to thicken for another 20 minutes. Will keep in the fridge for 3 days. May be frozen.

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