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HEMP HEARTS WITH RAW FRUIT OR VEGETABLES: Fill a bowl with selected fruit pieces; Cover them with plain yogurt and top with five heaping tablespoons of Hemp Hearts. Or, remove the seeds from half a melon or half a papaya; Fill the hole with plain yogurt and cover with five heaping tablespoons of hemp hearts; If you also top with berries or sweet seedless grapes--nothing tastes better.
HOT OR COLD CEREALS: Cover your favorite hot or cold cereal with five heaping tablespoons of raw Hemp Hearts. Top with some grapes or berries. Enjoy the great nutty taste. You will discover tremendous energy and will have no hunger for many hours.
DESERTS, APPETIZERS AND DINING OUT: You can make a perfectly balanced and nutritious meal out of any desert or appetizer simply by topping it with several tablespoons of Hemp Hearts. Even the worst restaurants have something that can be salvaged by adding sufficient Hemp Hearts - carry them you with when dining out.
SALADS AND PITAS: Add Hemp Hearts in quantity on top or mix throughout. Use plenty to enhance flavor, texture and nutritional value. Blend with other ingredients in spreads and dressings.
STIR-FRY: Add Hemp Hearts generously and mix throughout shortly before serving. Sprinkle on top after serving.
ROASTING : Make coatings and basting sauces mostly with Hemp Hearts. Apply before and while cooking. Use in dressings for added flavor and improved nutritional value.
SHAKES, FRUIT SMOOTHIES AND HEMP MILK: Blend 1/3 cup Hemp Hearts with 2/3 cup water on high speed for 2 minutes; Add frozen berries while blending. Can be sweetened. Without fruit, make hemp milk for many uses.
Blend 1 cup of Hemp Hearts with 2/3 cup of water until smooth. Add 3 teaspoons of red wine vinegar, balsamic vinegar or lemon juice, 1 ¼ teaspoons of crushed garlic and 1 teaspoon of oregano, fresh basil, fresh parsley with fresh ground pepper and salt or Braggs Amino Acids to taste. High in protein - High in essential fatty acids: No one will believe that it does not contain any oil.
2 cups pure water
Blend until creamy and dreamy. Yield: One serving or two small servings.
1 tablespoon raw cacao powder or ground
Place all ingredients in cup. Pour small amount of boiling water into cup and blend dry mixture with liquid, until smooth, creamy and mixed well. Fill cup with boiling water, stir & Enjoy! Delicious.
2 cups pure water
Blend it up and enjoy or refrigerate for later. Best eaten within 1-2 hours.
tablespoons of coconut oil
Mix all ingredients well - pour into small shallow dish or ice cube tray and freeze for 1 hour. Keep frozen. Yield: 6-8 servings
Loosely mix all ingredients together. Serve with tortilla chips or as a garnish for any salad or entree. Optional: Add veggie salsa to cooked/canned pinto or black beans and blend or mash for a tasty chili con frijoles.
1 c dulse, rinsed and cut into small pieces
2 cups fresh leafy sprouts
1/2 cup sliced red and yellow peppers
1/2 cup sliced scallions or red onion
1 stalk celery, sliced
1/2 cup avocado, scopped with a melon ball tool
1 tomato cut into small wedges
Combine the above salad ingredients and serve on a bed of greens, topped with dressing.
Dressing: lemon juice, raw honey, and tahini, in proportion to your taste
2 Tbsp olive oil
1 small chopped sweet onion
1 carrot, grated or chopped
3 garlic cloves, minced
thyme to taste
1/2 cup soaked kelp, chopped or Tri-Blend Sea Mix
3 cups warm cooked brown rice
sea salt to taste
cayenne or fresh grated ginger juice to taste
1 Tbsp roasted sesame seeds
Warm the oil in a large skillet over medium heat. Add the onion, carrot, and garlic. Sprinkle with thyme, cook for 5 minutes or until softened. Stir in the kelp and cook for 2 minutes. Add the cooked rice, stir in the ginger juice or cayenne, sprinkle with salt and sesame seeds. For easy rice, put everything into the pot with dry rice and cook according to rice directions.
Simmer a cup of rehydrated alaria which has been snipped into one inch strips in enough water to cover for 20-30 minutes until tender. Drain and save the cooking water.
For the sauce: Combine in a blender: 1/2 cup tahini with lemon juice to taste, fresh herbs like thyme and basil and oregano, a clove or two of garlic, soak water from alaria. Set aside.
Blanch sliced vegetables in boiling water, looking for an intensification of color, immediately removing them to cold water. Use string beans, asparagus, colorful peppers, carrots, broccoli florets, whatever strikes your fancy.
Bring the blanching water back to a boil and cook pasta (linguine or fettuccine) until al dente. Drain, saving one cup cooking water. Put the pasta back in the pot and stir in a tablespoon of olive oil. Then add the vegetables and alaria to the pasta and stir in the sauce, combining gently. Add a few tablespoons of cooking water if desired. Reheat the mixture briefly and serve garnished with parsley and fresh herbs.
Start by filling the soup pot half full of water (8-10 cups) and turn up the heat.
Add a slice of fresh ginger root, and a few square inches of DIGITATA, cut into small pieces. Throw in 1 cup diced onion, 2 cups diced carrots, 1-2 cups mixed diced parsnips, rutabaga and turnips, 1 cup chopped celery. Add chopped kale, and parsley if desired. Season liberally to taste with soy sauce, ginger, herbs or scallions, or ? Simmer for a couple of hours until tender and flavors mix.
Eat as is, Puree or Strain for soup stock. Add "Broth of Vigor" to rice, stews or pasta and grain recipes.
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