Light and delicious meals

Tofu Mushroom Stirfry:

Ingredients:

1/2 tub (396gm/14oz) of tofu (non gmo)
1/2 tub fresh whole white mushrooms
1/2 onion
2 cups chopped broccoli
2 cups fresh baby spinach
1 Roma tomato
clove sprouts for garnish
4 Tbsp olive oil
Braggs aminos
black pepper
Italian herbs (dried, mixed)

Method:

~ Sear tofu seperately in 2 Tbsp olive oil, sprinkle with black pepper, Braggs amninos and mixed Italian herbs until golden brown
~ in another pan, stirfry the other vegetables in 2 tbsp olive oil starting with the onions, then add mushrooms, broccoli, tomato and spinach
~ place vegetable stirfry on a platter and add chopped tou bits on top
~ garnish with clover sprouts

Light, delicious, nutritious, satisfying and quick!
Bon appetit

Optional extra: serve with a chilled glass of Riesling or Organic Limeade

Salads with Pizzaz

Quinoa Avocado Salad:

Ingredients:

1 cup dry quinoa
1 avocado
1/2 Japanese cucumber
2 Roma tomatoes
1 1/2 cups of  fresh baby spinach
4 lettuce leaves
1/4 cup hemp seed
1 cup broccoli
1 large radish
1/4 cup chopped walnuts
1/2 cup sprouts (I used clover sprouts)


Optional extra: salad dressing of your choice( I used Goddess dressing)

Method:

~ Prepare quinoa according to package instructions but generally add 2 cups of water to 1 cup of dry quinoa, bring to the boil and then allow to simmer for 15 minutes. Remove from stove and allow it to cool down.
~ chop all the vegetables except for the sprouts , then toss together with the sprouts.
~ add tossed salad onto the bed of quinoa
~ garnish with hemp seed.

This salad is delicious, nutritious and satisfying and provides protein, vitamins, minerals, enzymes, omega 6

Four servings

Let us eat cake!

Carrot Cupcakes:

Ingredients:

1 grated organic apple
1 tsp vanilla essence
1/2 cup margerine (non gmo olive oil based found in health food stores)
1/2 tsp salt
2 tsp Baking powder
1 tsp cinnamon
1 cup raw organic cane sugar
1 1/2 cups rice flour
1/4 cup flax meal
1 cup grated carrots
 2 tablespoons egg replacer ( mixed with water and whisked with a fork to resemble whisked egg whites)
1 cup chopped walnuts

For frosting:
1 cup macadamia nuts
1/2 cup water
3 Tablespoons of honey or agave (for those not wanting to use honey)

Directions:

For Cupcakes:

Place all ingredients except for grated carrots and walnuts into a vitamix/blender and blend until creamy smooth.
Remove from blender, place in a bowl and add grated carrots and walnuts.
Spoon into cupcake baking tray.
Bake for 35 minutes at 350 degrees F

For frosting:

Place macadamia nuts, water and honey (or agave) into the blender/vitamix and blend until creamy smooth.
Spoon onto cupcakes once they have cooled down and serve.

Sensationally divine on the palate!

Nutty Sauces and Nutty Cheezes

Mac Nut Cheezy Sauce:

Ingredients:
2 cups macadamia nuts
1.5 cups chopped orange bell pepper
1 orange
4 cloves garlic
2 Tablespoons Braggs aminos (or soy sauce)

Directions:
Place all ingredients in a blender/vitamix and blend until creamy.
Ready to serve and delicious on steamed broccoli.

Peanut "breading" sauce: Breaded eggplant

Ingredients:
1/2 cup raw, crunchy peanut butter
2 Tablespoons hemp oil
1 Tablespoon olive oil
1 Tablespoon nutritional yeast (source of vitamin B12)
2 tablespoons chopped cilantro/or Italian parsley
2 Tablespoons chopped green onions
1 large eggplant sliced into thin slices. (This is kept separate. First sprinkle eggplant slices with sea salt and allow it to stand for 1 hour. Then rinse with fresh water and dry with a paper towel. The sauce will be used to coat these slices)

Directions:
Combine ingredients and blend in a vitamix or blender until creamy
Place batter on both sides off the eggplant slices and lay on an oiled baking sheet.
Broil/grill on low until browned ~ approximately 5-8 minutes. use fork or spatula to flip over and brown other side for about another 5 minutes.
Eggplant is done when browned and tender.
Garnish and serve.

I served the steamed broccoli with Mac Nut Cheezy Sauce and the Breaded Eggplant in peanut breading sauce with a side salad of beet chard and beetroot.

Hemp ~ Pine Nut sauce:

(also featured under the hempa-licious section)

Ingredients:

1 cup hulled hemp seed
1 cup pine nuts
1 large red bell pepper
2 cloves fresh garlic
2 Tablespoons of Braggs amino's (or soy sauce)
3 tablespoons lemon juice (freshly squeezed)
1/4 cup water
Sea salt and ground black pepper to taste

Place all ingredients into a Vitamix or blender and blend into a creamy texture.
Ready to serve as a side dip or use as a sauce on a main dish.
Extremely yummy and you'll have people demanding the recipe!

Hemp - alicious!

Information on hemp as a food source:

http://organicjar.com/2008/13/

Hemp Oat Muffins

Ingredients:

1 cup hulled hemp seed
1 cup (gluten free) rolled oats
1 cup  oat bran
2 cups soy milk (organic non GMO)
1/2 cup Agave
2 tsp baking powder
2 Tbsp egg replacer (reconstitute with water to form stiff  beaten egg white consistency)
1 cup raisins

Directions:

Place all ingredients except the egg replacer and raisins in your blender or vitamix and mix until creamy.
Add the egg replacer and raisins
Bake in the oven at 375 degrees F for 25 minutes

Serve warm or cool with a teaspoon of strawberry jam

So hemp - alicious that these muffins don't even last for an afternoon in my house!

Hemp Peanut Butter Cookies

Ingredients:

1 cup raw sugar
1 cup organic peanut butter
1 cup hulled hemp seed
3 teaspoons egg replacer mixed with 4 Tablespoons warm water

Directions:
Add all ingredients together
Knead into a ball
Roll out and cut into cookie shapes
Bake for 10 minutes at 375 degrees F
Cool for at least 10 minutes to allow cookie to harden

Easiest cookies in the world to make, highly hemp-alicious and packed with protein and omega 3's and 6's

Hemp Nut Burgers

Ingredients:

10 ounces/396g medium tofu
1 cup hulled hemp seeds
1/2 cup sunflower seeds
1/2 cup chopped spring onions
6 basil leaves, chopped
2 Tbs Braggs Aminos/soy sauce
2 Tbs flax meal
2 cups organic herb seasoned stuffing

Directions:

Places all ingredients except the stuffing into a blender or Vitamix.
Place the stuffing into a bowl and pour the hemp tofu mixture over it, mix well and allow it to sit for 15 minutes.
Form into burger patties and bake on a greased baking tray at 350 degrees F for 25 minutes.

Serve with a salad of dark green leafy lettuce, red and yellow peppers and kiwi fruit.

Garnished with a sprinkling of hemp seeds.

Very tasty and satisfying giving you protein, healthy fats, vitamins and minerals.

Hemp Orange Smoothie

Ingredients:

You can use any combination of fruits but for this recipe. I used:

2 oranges
2 fresh bananas
4 tablespoons of hulled hemp seed
4 cubes of ice

Optional extra: 1 cup pineapple chunks

Directions:

Place all ingredients in a Vitamix or blender and blend until creamy smooth.
This may be used as 2 portions depending on how hungry you are

Extremely satisfying and energizing!

 Hemp-Pine Nut Sauce:

Ingredients:

1 cup hulled hemp seed
1 cup pine nuts
1 large red bell pepper
2 cloves fresh garlic
2 Tablespoons of Braggs amino's (or soy sauce)
3 tablespoons lemon juice (freshly squeezed)
1/4 cup water
Sea salt and ground black pepper to taste

Place all ingredients into a Vitamix or blender and blend into a creamy texture.
Ready to serve as a side dip or use as a sauce on a main dish.
Extremely yummy and you'll have people demanding the recipe!

Zucchini in Hemp sauce:

(A variation of raw vegan fettuccine Alfredo using zucchini noodles and hemp sauce as the Alfredo sauce)

Ingredients:

1 large zucchini
Hemp sauce ingredients as above

Make zucchini noodles by using a vegetable peeler and peeling large strips of the zucchini into a bowl. Place hemp sauce over the strips and mix them together.
Ready to serve with a garnish of your choice. It's as easy as that!

Lentil Hemp balls:

Ingredients:

 1.5 cups of precooked lentils
1 cup chopped broccoli
1 cup chopped eggplant
2 grated carrots
1 cup chopped mushrooms
1 finely chopped onion
3 cloves garlic
1/2 cup sunflower seeds
A dash of Braggs aminos
Salt, pepper and dried Italian herbs to taste
Fresh basil, rosemary and oregano to taste (approximately 1 Tablespoon of each, finely chopped)
2 Tablespoons Egg replacer
2 tablespoons of olive oil
1/2 cup hulled hemp seeds (in a separate bowl)
4 tablespoons of nutritional yeast (in another separate bowl)

Directions:

Place the olive oil in a pan
Saute onions and garlic and add the other veggie ingredients and lentils while stir frying
Add Braggs aminos, slat, pepper and herbs
Remove from pan and place in a bowl
Fold in the reconstituted Egg Replacer
Shape mixture into balls and roll first in the hemp seeds and then in the nutritional yeast
Deep fry for a few minutes to make them crispy.

Serve on a bed of couscous, with green beet chard salad, cucumbers,tomato orange peppers and fresh papaya.

Garnish with a sprinkling of hemp seed.

Almond-Date Hemp and Chia Seed Bites:

So easy, so delicious and so nutritious!

Ingredients:

2 cups almonds
1/2 cup soaked, pitted dates
1/4 cup hemp seeds
1/4 cup chia seeds

Directions:

Place the almonds in the vitamix or blender and blend until powdered.
Add soaked, pitted dates and blend.
Remove mixture from vitamix/blender and knead with hands. Separate it into 2 sections  and add the hemp seeds to one half and the chia seeds to the other half, mixing and kneading with your hands.
Roll or flatten mixture out on a board and cut into small squares.
Refrigerate for at least 3 hours to harden/set.
Place on a serving dish and garnish with shredded coconut and whole dates.