Hemp Nut Recipes
Holiday Nog for 4
1/4 cup almonds, soak 8-12 hours, rinse well
1/8 cup Exsula Superfoods, Hemp Seeds
1 Tbsp Exsula Superfoods, ZoeTein
5 dates, pitted
½ vanilla bean pod, or 1 tsp vanilla extract
1 tsp nutmeg
4 cups coconut or filtered water
Blend ingredients with 1 cup of water until smooth. Then, add remaining 3 cups of water, blend and drink.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Spicy Cream of Avocado Soup for 3
AVOCADO CREAM
2 avocados
2 T unpasteurized brown miso
1/8 cup Living Harvest Organic Hemp Oil
1/8 cup olive oil
3 1/2 cups water
1/8 cup lemon juice
1 tsp dried rosemary
½ tsp chipotle
Place all ingredients in blender and blend until smooth. Set aside.
TOPPINGS
1 cup broccoli florets
1 cup baby spinach
½ cup cherry tomatoes
3 Tbsp Exsula Superfoods, Hemp Seeds
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!
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Holiday Nut Loaf for 10
1 cup Exsula Superfoods, Hemp Seeds
3 cups brazil nuts, soaked 8-12 hours, rinse well
3 cups sunflower seeds, soaked 8-12 hours, rinse well
3 cloves garlic, minced, to taste
2 tsp Celtic sea salt, to taste
1/3 bunch parsley, chopped
1 cup celery, diced
1 cup mushrooms, chopped
1 cup red pepper, diced
¼ cup Living Harvest Organic Hemp Oil
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.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Cranberry Walnut Kale Slaw for 5
SLAW
1 head of green or red kale, thinly sliced
1/2 head red cabbage, thinly sliced
1 scallion, chopped
Place kale, cabbage, and scallions into a large salad bowl. Set aside.
DRESSING
½ cup brazil nuts, soaked 8-12 hours, rinse well
1-2 cloves garlic, to taste
1 tsp salt
1/8 cup Living Harvest Organic Hemp Oil
1/8 cup olive oil
juice of 1/2 lemon
1/2 cup filtered water
Place all ingredients into blender and blend until smooth. Pour over slaw and toss well. Set aside.
TOPPINGS
1 cup pecans, soaked 8 hours, rinse well, and dry in dehydrator or air dry
1 cup dried cranberries
Place tossed kale slaw on five salad plates, top with pecans and cranberries, and serve.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Holiday Orange-Spice Bars
CRUST
1 cup pitted medjool dates
1 medium orange, peeled
1/2 cup filtered water, as needed
1 cup oat flour, from ground raw oat groats
½ cup Exsula Superfoods, Hemp Seeds
2 cups pecans, soaked 4-6 hours and dried
1 tsp cinnamon
1/2 tsp nutmeg
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 Exsula Superfoods Hemp Seeds, 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
2 cups pitted dates, cut into quarters
3 Tbsp water
1 large orange
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.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Hemp Nuts Whipped Cream Topping
In a blender add:
1/3 cup Exsula Superfoods, Hemp Seeds and 1/4 cup pine nuts
2 Tbsp raw organic tahini
1 Tbsp or more agave or 2 soaked dates (if you want a mock chocolate cream)
1/4 tsp. vanilla sugar powder or 1/2 tsp vanilla extract
pinch of sea salt
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
Courtesy of: Wind Walrath - The Raw Biscotti Company
Hemp Nuts Whipped Cream Topping
In a blender add:
1/3 cup Exsula Superfoods, Hemp Seeds and 1/4 cup pine nuts
2 Tbsp raw organic tahini
1 Tbsp or more agave or 2 soaked dates (if you want a mock chocolate cream)
1/4 tsp. vanilla sugar powder or 1/2 tsp vanilla extract
pinch of sea salt
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
Courtesy of: Wind Walrath - The Raw Biscotti Company
Superfood Shake for 2
2 Tbsp Exsula Superfoods, ZoeTein
2 Tbsp Living Harvest Organic Hemp Oil
4 Tbsp Spirulina
3 Tbsp raw Cacao Nibs
2 Tbsp Maca
3 Tbsp pitted Dates
2 cups filtered water
Blend until smooth, and enjoy.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Carrot Ginger Zing for 2
8-10 carrots
1 small piece of ginger
1 sprig of cilantro
1/2 lime
Run all veggies through a juicer then add
1-2 scoops Exsula Superfoods, ZoeTein powder.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Creamsicle Smoothie for 2
4 Tbsp Exsula Superfoods, ZoeTein
1/3 cup pitted dates, or a cored apple for lower glycemic index
1/2 vanilla bean
1 orange, peeled and seeded
3 cups of water
1 cup ice, add last
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 fridge.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Mixed Berry Dream
1 cup of frozen berries
1 frozen banana or fresh apple
2 cups structured water
2 T of Living Harvest Organic Hemp Oil
2 scoops of Exsula Superfoods, ZoeTein
1 t of Himalayan salt brine
nano-minerals
Blend together and enjoy.
Dennis' Apple Creation
6 organic apples
1 organic lemon
1 small piece of ginger
Run all the above through a juicer. Add 1 scoop Exsula Superfoods, ZoeTein.
Apple Nut Muffins
Makes: 12
Prep Time: 10 min.
Cook Time: 25 min.
1/2 cup Exsula Superfoods, ZoeTein
3 1/2 cups whole wheat flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 rounded tsp salt
2 large eggs
1 cup plus 2 tbsp frozen, thawed apple juice concentrate
2/3 cup buttermilk(or non-dairy milk)
2 tbsp oat bran
2 small Granny Smith apples, peeled, cored, and chopped
1/3 cup Hemp Seed Nut
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 ingredients 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.
Green Goddess Salad Mix for 4
1/2 head romaine lettuce, sliced
1/2 head of red leaf lettuce, sliced
1 cup red cabbage, sliced
1 pint cherry tomatoes
3 Tbps Exsula Superfoods, Hemp Seeds
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.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Omega Dressing for 4
1/2 cup Living Harvest Organic Hemp Oil
4 large stalks of celery, cut into 4 inch chunks
2 lemon's juice
1 Tbsp ginger
2 cloves garlic, to taste
1 tsp sea salt
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 fridge for 3-4 days.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Asian Hemp Dressing
2 cloves garlic, to taste
1 cup Living Harvest Organic Hemp Seed Nut
1/3 cup lemon juice, from 2 small lemons
1 Tbsp Nama Shoyu (Soy Sauce)
1/3 cup olive oil
1/4 cup water, as needed
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 fridge.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Korean-style BBQ Sauce for 4
1/8 cup Living Harvest Organic Hemp Oil
1/2 medium apple, quartered
1 Tbsp ginger
1 clove garlic
1-2 Tbsp Nama Shoyu (Soy Sauce), to taste
1/8 cup water
Blend all ingredients until smooth.
Pour into 4 ramekins, set aside.
Top sauce with the following and serve:
2 Tbsp scallions, chopped
2 Tbsp raw sesame seeds
1 pinch black pepper
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 fridge.
Courtesy of: SmartMonkey Foods www.SmartMonkeyFoods.com
Raw Sprout Energy Salad
Mix together:
1 cup of mung bean sprouts
1/2 cup yellow lentil sprouts
A big handful of Sunflower sprouts
1/2 cup of thin strips of white sweet onion
1/3 cup shredded white radish
1/4 of a medium size green cabbage (not shredded but chopped in small bite size pieces)
1/2 tsp minced ginger
Several sprigs of cilantro
Dressing:
Mix together some Living Harvest Organic Hemp Oil, lemon juice, parsley, tarragon, sea salt and a bit of pepper.
Courtesy of: Wind Walrath - The Raw Biscotti Company
Thai Cabbage Salad
Enjoy 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.
3 cups finely diced red cabbage
2 cups finely diced green cabbage
2 cups bit sized cauliflower
1 avocado
1/2 cup Exsula Superfoods, Hemp Seeds
1/2 cup minced fresh cilantro
¼ cup extra virgin olive oil
¼ cup brown rice syrup
¼ cup Nama Shoya (Soy Sauce)
3 Tbsp umeboshi vinegar
1 Tbsp grated orange zest
1 inch fresh ginger, juice extracted
1 clove fresh garlic, minced
Generous pinch of chili powder.
Combine all ingredients in a large bowl and toss gently. Set aside to marinate for at least 30 minutes before serving.
Courtesy of: Christina Pirello, Emmy Award winning host of PBS's Christina Cooks, and editor of The HempNut Cookbook (www.christinacooks.com)
Tabouli Salad
2 cups spring or energized water
1 ¼ cups bulghur (cracked wheat) (quinoa or rice works too)
1 large ripe tomato, diced
1 small cucumber, diced
1 bunch fresh parsley, minced
¼ cup chopped fresh mint
¼ cup Exsula Superfoods, Hemp Seeds
1/3 cup pitted and coarsely chopped black olives
2 or 3 scallions, minced
Juice of 1 fresh lemon
2 Tbsp extra-virgin olive oil
Sea or Himalayan Salt
Bring water to a boil and stir in the bulghur. 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.
Courtesy of: Christina Pirello, Emmy Award winning host of PBS's Christina Cooks, and editor of The HempNut Cookbook (www.christinacooks.com)
Cranberry Coconut Biscotti
2 cups almonds (best if pre- soaked overnight in water)
1/2 cup golden flax seeds ground fine
1/4 cup golden flax seed left whole
2 cups unsweetened shredded coconut
2 cups dried apple soaked in water (save soak water)
2 cups frozen cranberries
1/2 cups Living Harvest Hemp Nuts
1/4 cup coconut oil
1/2 cup honey
1/2 tsp. vanilla extract
Pinch of natural salt
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.
Courtesy of: Wind Walrath - The Raw Biscotti Company
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