• April 11, 2019
  • by realhealthycbd
  • 86
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ROASTED GARLIC AVOCADO TOAST + HEMP SEEDS & RED CHILI FLAKES      By Noming Thru Life

Ingredients

4 slices of sourdough bread

1-2 roasted garlic bulbs, cloves removed

1 large avocado, thinly sliced or mashed Hemp Hearts

Red chili flakes (crushed red pepper)

Salt & pepper

Instructions

1. Toast slices of bread

2. Smear slices with roasted garlic cloves.

3. Next lay avocado slices or spread mashed avocado on top.

4. Sprinkle with desired amount of hemp seeds, red chili flakes and salt and pepper.

HEMP SEED HUMMUS               By dieTTaste

A quick & easy vegan recipe that contains healthy fats and is low in carbs.

Ingredients

4 tbsp hemp seeds

4 tsp lemon juice

3 cups cooked chickpeas or canned, garbanzo beans

2 tbsp water

2 cloves small garlic minced

6 tbsp olive oil

1 tsp salt GARNISH: paprika red pepper flakes, chopped parsley or coriander

Instructions

1. Grind hemp seeds in coffee grinder (or spice grinder or pestle and mortar). Put them into food processor with lemon juice, chickpeas, water, garlic, olive oil and salt.

2. Blend for about 1 minute or until smooth. If you want thinner hummus, add a little bit more water.

3. To serve, put in a plate or a bowl, drizzle with some olive oil and sprinkle with paprika, red pepper flakes and chopped parsley or coriander.

HEMP SEED MATCHA VEGAN CHEESECAKE        By The Crunchy Chronicles

A deliciously creamy hemp seed cheesecake, that’s packed with superfood nutrition and is naturally sweetened. Perfect for vegans with a sweet tooth.

Ingredients

VEGAN CHEESECAKE CRUST

3/4 cup walnuts

1/4 cup hemp seeds

1 cup pitted medjool dates

HEMP SEED MATCHA CHEESECAKE

3/4 cup soaked cashews

1 cup hemp seeds

3/4 c coconut cream*

2 tbsp matcha

1/4 cup lemon juice

1/2 cup maple syrup

CHOCOLATE DRIZZLE (OPTIONAL)

3 tbsp coconut oil

2 tbsp cacao powder

1 tbsp maple syrup

Instructions

VEGAN CHEESECAKE CRUST

1. Put pitted medjool dates in a blender and blend until they form a mushy ball. Remove dates from the blender and set aside.

2. Blend together the walnuts and hemp seeds until they form a grainy texture.

3. Add in the dates and blend evenly until evenly incorporated. The mixture should stick together when you pinch it.

4. Optional tip: Cut strips of parchment paper and lay down in each muffin tin to make it easier to pop each cheesecake out after freezing.

5. Mush about a tablespoon of the crust mixture into the bottom of each muffin tin to form the crust. Set aside.

HEMP SEED MATCHA CHEESECAKE

1. Blend together all of the cheesecake ingredients until a creamy consistency. If the mixture isn’t blending well, add more coconut cream to help it out.

2. Evenly distribute the cheesecake mixture into the muffin tins atop the crust.

3. Cover the muffin tin with parchment paper or plastic wrap and place in the freezer for 4 hours or until set.

CHOCOLATE DRIZZLE (OPTIONAL)

1. Optional but HIGHLY recommended because yum! Melt the coconut oil and mix together with the cacao powder and maple syrup.

2. Drizzle over the hemp seed matcha cheesecakes when you’re ready to dig in!

* To easy separate the coconut cream from canned coconut milk, put in the fridge for a couple of hours or overnight

BANANA HEMP SEED MUFFINS         By Fit Mom Diet

These banana hemp muffins are a delicious breakfast option with a side of fruit and scrambled eggs.

Try them heated up with a dollop of natural nut butter and honey.

Ingredients

¾ cup almond meal

2 tablespoons coconut flour

2 tablespoons hemp seeds

2 teaspoon cinnamon

¼ teaspoon salt

½ teaspoon baking soda

1 large ripe banana, mashed

1 egg

1 tablespoon coconut oil, melted

2 tablespoons unsweetened almond milk (or other milk)

1 teaspoon vanilla extract

¼ cup chopped pecans or walnuts (optional)

Instructions

1. Preheat oven to 350 degrees and grease a mini-muffin pan.

2. Combine almond meal, coconut flour, hempseeds, cinnamon, salt & baking soda in a large bowl.

3. Whisk together remaining ingredients (besides nuts if using) in a small bowl.

4. Add the wet ingredients to the dry and stir to combine.

5. If using the nuts, fold into the batter until evenly distributed.

6. Spoon batter into mini-muffin pan and bake for about 15 minutes until tops start to turn golden brown.

7. Remove from oven and let cool for a few minutes before transferring to a cooling rack.

ALMOND BUTTER HEMP SEED BANANA SUSHI       By Fit Foodie Finds

It’s the banana-hemp seed combo again! This time it’s ridiculously simple and tasty. No excuses for not trying this one…

Ingredients

1 medium banana

1 tablespoon almond butter

1 teaspoon hemp seeds

Instructions

1. Peel the banana

2. Spread almond butter on the banana, making sure to coat the top and sides

3. Sprinkle on hemp hearts

4. Place in freezer for about an hour. Then, slice about an inch thick, just like sushi!

SUPER GREEN QUINOA BOWLS WITH HEMP SEED PESTO       By Simply Quinoa

This fantastic green quinoa bowl is packed with healthy superfoods, including Kale, Broccoli, Brussels Sprouts, Quinoa (duh), Avocado and of course – Hemp Seed!

Ingredients

FOR THE SALAD

2 cups chopped broccoli

3 cups finely chopped kale

3 cups shredded brussels sprouts

½ cup cooked quinoa

⅓ – ½ cup pesto Olive oil for cooking Hemp seeds + red pepper flakes to garnish

FOR THE HEMP PESTO

3 cups basil

½ avocado

¼ cup hemp seeds

2 tablespoons nutritional yeast

2 garlic cloves

1 tablespoon lemon juice

¼ cup olive oil

2- 3 tablespoons water (to reach desired consistency)

Salt + pepper to taste

Instructions

1. Preheat the oven to 400ºF. Add broccoli to a sheet pan and drizzle with olive oil. Roast for 20 – 25 minutes until the broccoli is starting to brown.

2. While broccoli is roasting, make the pesto. Add the basil, avocado, hemp seeds, nutrition yeast, garlic and lemon to a food processor and process until combined. With the processor running, drizzle in oil and then water 1 tablespoon at a time until you reach the desired consistency.

3. Once the broccoli is done, remove and let sit while you prepare the remainder of the salad.

4. In a large skillet over medium heat, quickly saute the kale and brussels sprouts (either with olive oil or water, your choice). Cook until just tender, about 2 minutes.

5. Transfer kale and brussels sprouts to a large bowl and add the quinoa, broccoli and ⅓ cup of pesto. Mix together with tons or forks until pesto is evenly distributed throughout the salad. Add more pesto if needed to coat.

6. Transfer to serving plates and garnish with additional hemp seeds and red pepper flakes if desired.

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