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Recipes
The Classic Hempuccino™
Spice Hempuccino™(Spices should be combined to add up to 1/4 tsp. or adjust to taste) Mix the ground spices together in a separate container and reserve a little for garnish. Add the remaining ground spices to the bottom of the cup. Pull shots and pour over spices. Steam Vanilla Hempmilk to 140 degress F and add to spices and shot. This recipe used freshly ground spices. However, you may use syrup as well. An equal amount of each syrup to a total volume of 1/2 oz. can be used. Adjust to taste if needed and top with ground spices. The sweetness of the Vanilla Hempmilk combined with the spices of this drink tastes like coffee cider. For a slightly less sweet version, use Original Hempmilk, but the flavor of the vanilla really makes the beverage come together. If you are not in the mood for coffee, just the spices alone make a slightly, sweet Hempmilk steamer.
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Coconut Hemp SmoothieBlend and enjoy!
Smoky-Sweet Fall Squash Soup with Cilantro OilCilantro Oil recipe follows. You can substitute crème fraiche, or any desired garnish. Soup: In a medium sized heavy bottomed pot, heat olive oil over medium heat, add onions, and simmer until translucent. Add garlic, sauté about 1 minute. Add diced squash, salt, pepper, paprika, cinnamon, pepper and honey. Turn up heat to med high- and sauté until the squash begins to soften and turn golden. Add vegetable stock (or water) and cook squash until very easily pierced with a fork. Add 3/4 carton Living Harvest Hempmilk. Heat all until simmering. Cool for 5 minutes- and puree in blender until smooth. Add more Living Harvest Hempmilk and blend to desired consistency- (up to 1/4 box). Whisk in sherry vinegar. Reheat as desired.
Boil a pot of water. Add salt to taste (should taste of sea water). Pick cilantro leaves off steam. Drop into water, and remove immediately - do not allow cilantro to sit in water. Transfer to ice water. Add 1 1/2 cup olive oil to blender, squeeze water out of cilantro, and add to blender and puree. Salt to taste. Strain if desired.
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Tropical Strawberry SmoothieBlend until creamy. Enjoy!
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Perfect Peach SmoothieBlend until creamy. Enjoy!
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Chocolate Coconut ShakeBlend until creamy. Enjoy!
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Strawberry Omega BlissBlend until creamy. Enjoy! **Adds 3 grams of extra protein per tablespoon.
Choc-O-Mega SmoothieBlend until creamy. Enjoy! **Adds 3 grams of extra protein per tablespoon.
Vanilla Protein BlastBlend until creamy. Enjoy! **Adds 3 grams of extra protein per tablespoon.
Apple Nut Muffins
Makes 12 servings
Preheat oven to 350°. Grease 12 standard size muffin-pan cups. Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Mix together eggs, apple juice and milk. Stir flour mixture and oat bran into egg mixture until dry i ngredients are just moistened. Do not overmix. Gently stir in chopped apples and Hemp Seed Nut. Spoon batter into prepared pan, filling cups 2/3 full. Garnish each muffin with an apple slice, sprinkle with Hemp Seed Nut. Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Asian Hemp Dressing
Blend all above ingredients until creamy, toss with a big bowl of greens, or use as a dip. Chef Ani makes several batches of this dressing at once to keep on hand for quick and easy nutritious salads. Keeps 3-4 days in the refrigerator.
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Berry Soup with Lemon IceMakes 4-5 servings. Lemon Ice
Freeze above ingredients in an ice cream maker. Mix well for a smooth icy consistency. Berry Soup
Place all ingredients into food processor and puree. Pour puree into bowl and set aside. Crème
Place cashews, Hemp Nuts, and coconut water in blender and whip into a smooth cream. Fold cream into berry puree, lightly swirling the dark berry and white crème together. Set aside. Serve berry soup by scooping berry cream mix into 4-5 bowls. Top with lemon-mint ice. Chef Ani enjoys this recipe as a perfect sunny summer treat. Soup will keep for 1-2 couple days in the refrigerator.
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Carrot Ginger Zing
Run all veggies through a juicer then add 1-2 scoops Living Harvest Organic Hemp Protein powder.
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Cranberry Coconut Biscotti
Process almonds in a food processor until meal-like. Process dried apple in food processor until broken up in little pieces. Process frozen cranberries in food processor by pulse blending to break up slightly into smaller pieces. In a large bowl add your almond meal, shredded coconut, golden flax meal and whole flax, Living Harvest Hemp Nuts and sea salt. Mix and then add dried apple and cranberries. In a separate bowl add coconut oil, honey and vanilla and add a 1/4 cup of apple soak water. Add wet mixture to dry and mix thoroughly. You may need to add more of the soak water to hold your mixture together. Then spread out on cookie sheets in one big square 1/2" thick. Then score with a spatula or pizza roller the rows of pieces making them about 3" long. Bake in a convection oven at the lowest temperature rate until dry and crispy or use a dehydrator to keep enzymes alive.
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Cucumber Pistachio GazpachoIn a blender add:
Set aside for a garnish:
Once blended, pour soup into two bowls, add garnish on top and then drizzle with Living Harvest Hemp Oil before serving.
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Wild Mushroom Mac'N CheezeSauté mushrooms with olive oil and a pinch of salt. Set aside. Cook pasta in salted water and strain. Pour pasta into a large bowl. Separately, melt butter and oil in a pan, and sauté garlic and onion until translucent. Add flour to the mixture, and cook until golden. Whisk in Living Harvest Hempmilk until lumps are gone. Simmer over low heat for 10 minutes or until it thickens. Add salt and pepper. Remove from heat and add grated cheese and reserved mushrooms. Fold cheese sauce into pasta and serve. *Can substitute for real butter and dairy based cheese. Serves 4.
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Cranberry Walnut Kale SlawMakes 5 servings. Slaw
Place kale, cabbage, and scallions into a large salad bowl. Set aside. Dressing
Place all ingredients into blender and blend until smooth. Pour over slaw and toss well. Set aside. Toppings
Place tossed kale slaw on five salad plates, top with pecans and cranberries, and serve.
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Creamsicle SmoothieMakes about 4-5 cups.
Throw first 5 ingredients in a blender and blend until smooth. Add 1 cup ice and blend until smooth. A delicious nutritious protein drink in just seconds! Chef Ani loves this smoothie for breakfast on the run, packed full of vitamin C and omegas. Keeps for 3 days in the refrigerator.
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Dennis' Apple Creation
Run all the above through a juicer. Add 1 scoop Living Harvest Organic Hemp Protein.
Green Goddess Salad MixMakes about 4-5 cups.
Place sliced leaves in a large salad bowl. Combine with sliced cabbage and cherry tomatoes. Toss with Omega Dressing. Top with Living Harvest Hemp Nuts and serve. Perfect for lunch the next day. To make your salad last longer, keep dressing and greens in separate containers and toss before eating. Tossed salad will keep for 1-2 days in the refrigerator.
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Hemp Nuts Whipped Cream ToppingIn a blender add:
Blend while slowly adding rice milk to desired thickness. Add 1/2 an avocado if you want your cream to look more whipped. Fabulous on blueberries, strawberries and fruit salad.
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Holiday NogMakes 4 servings.
Blend ingredients with 1 cup of water until smooth. Then, add remaining 3 cups of water, blend and drink.
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Holiday Nut Loaf10 serves, requires dehydration.
Place all ingredients in a large bowl and mix well. Place onto dehydrator sheet, and shape into a "loaf" that's no more than 2 inches high. Dehydrate 8-12 hours, and enjoy warm.
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Holiday Orange-Spice BarsCrust
Begin by blending dates and orange into a date syrup, adding water as needed. Then, finely grind raw whole oat groats with your Vitamix blender dry blade or an electric coffee grinder, and sift out any hard bits with a coarse sieve. Next, coarsely chop pecans in food processor. Add Living Harvest Organic Hemp Nuts, oat flour, cinnamon, and nutmeg, and lightly pulse to mix. Add date syrup 1 Tbsp. at a time, until mixture holds together. Lightly oil a 9-inch square pan and press 1/2 of the crust into bottom. Save the remaining 1/2 for the topping. Filling
Zest orange, then juice. In a small bowl, combine dates with water, orange juice, and 1 Tbsp. of zest. Soak 30-60 minutes. Place dates with soaking water in food processor, and puree until smooth. Spread mixture over crust. Topping Crumble remaining 1/2 of crust over the top and press mixture down with your hand to compress and smooth top crust. Cut into triangles and serve.
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Korean-Style BBQ SauceMakes 4-5 servings.
Blend all ingredients until smooth. Pour into 4 ramekins, set aside. Top sauce with the following and serve:
Use as a dipping sauce for wraps or veggie sticks. Chef Ede loves dipping sliced cucumbers in this Korean inspired sauce. Keeps 3-4 days in refrigerator.
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Mixed Berry Dream
Blend together and enjoy.
Omega DressingMakes 4-5 servings.
Blend all above ingredients until creamy, toss with a big bowl of greens, or use as a dip. Chef Ede loves cutting an avocado in half, removing the seed, and filling the hole with Omega Dressing before eating. This dressing will keep in the refrigerator for 3-4 days.
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Raw Sprout Energy SaladMix together:
Dressing Mix together some Living Harvest Organic Hemp Oil, lemon juice, parsley, tarragon, sea salt and a bit of pepper. This recipe is true to the promise of energizing.
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Spicy Cream of Avocado SoupMakes 3 servings. Avocado Cream
Place all ingredients in blender and blend until smooth. Set aside. Toppings
Place broccoli, spinach, and tomatoes into three soup bowls. Pour Avocado Cream into each bowl, and top each with 1 Tbsp Hemp Nuts. Serve and enjoy!
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Superfood ShakeMakes 2 servings.
Blend until smooth, and enjoy.
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Tabouli Salad
Bring water to a boil and stir in the bulgar. Cover and remove from heat. Allow to stand undisturbed for 15 to 20 minutes or until all the liquid has been absorbed into the grain. Fluff the bulgur with a fork and transfer to a large bowl. Stir in the remaining ingredients, adding salt to taste. Cover and chill thoroughly before serving. The perfect warm weather side dish, laced with fresh vegetables and fragrant with mint.
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Thai Cabbage SaladEnjoy the exotic flavors of Thailand with this salad. Enzymes from the veggies, and protein and essential fatty acids from the Hemp Nuts make a delicious meal.
Combine all ingredients in a large bowl and toss gently. Set aside to marinate for at least 30 minutes before serving.
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