ENHANCE THE FLAVORS OF YOUR FAVORITE FOODS WITH RAW CACAO, HEMP HEARTS, PERUVIAN MACA, SPROUTS or SEA VEGETATION. EAT TO YOUR GOOD HEALTH WITHOUT SACRIFICING TASTE & SELECTION.
ENJOY OUR FAVORITE RECIPES - MAKE THEM YOUR FAVORITES
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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 MEATS: 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 2 tablespoons of crumbled feta cheese, 3 teaspoons of red wine vinegar, balsamic vinegar or lemon juice, 1 ¼ teaspoons of crushed garlic and 1 teaspoon of oregano with fresh ground pepper and salt to taste. High in protein - High in essential fatty acids: No one will believe that it does not contain any oil.
SHANNON’S HEMP CHICKEN OR TOFU:
1/3 cup tomato sauce
1 small diced onion
2 teaspoons Bragg's Amino Acids
1 teaspoon mustard
3 tablespoons water
1 cup Hemp Hearts in a small bowl.
Mix ingredients. Arrange 3 pounds of chicken pieces or 2 pounds of sliced Tofu cutlets in 3 quart casserole. Apply Hemp Heart mixture thoroughly over chicken/tofu pieces. Cover casserole and cook in a 350* F oven for 1 hour (tofu only needs 20-30 minutes) . Uncover and brown for approx. 30 minutes.
1-1/3 cups butter
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 dry ingredients in cup. Pour small amount of boiling water into cup and whisk dry mixture with small amount of hot water to make a slurry, until smooth, creamy and mixed well. Fill cup or glass with hot water, hot broth or iced milk or iced juice; sweeten to taste with additional honey or molasses, 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
cup pure water
Thaw the fruit for several minutes to make it easier to blend. Add all ingredients to blender and blend it up until smooth. Enjoy immediately or freeze for later. Decorate with flaked coconut.
Loosely mix all ingredients together and serve chilled or combine ingredients in cooking pot and simmer until tender. 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 spread or dip.
1 c dulse, rinsed and cut into small pieces
2 cups 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
1 - 3 stalks of celery
3 garlic cloves, minced
thyme to taste
1/2 cup Tri-Blend Sea Mix
1 cup brown rice
2 cups water or broth
sea salt to taste
cayenne or fresh grated ginger juice to taste
1 Tbsp roasted sesame seeds
For easy rice, put everything into the pot and cook according to rice package directions. Excellent as a side or main dish. For leftovers, warm the oil in a large skillet over medium heat. Add the onion, carrot, and garlic cooked rice. Sprinkle with seasonings, add more leftover veggies, cook for 5 minutes or until softened. Stir in the ginger juice or cayenne, sprinkle with Braggs and sesame seeds.
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 handfuls of TriBlend Sea Mix. 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 hour 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.
Basic "Broth of Vigor"
For snacks, stir-fry or as a topping for any
Ingredients: Use any Bean, Pea, Legume mix like: San Francisco Mix or Beanie's Awesome Mix, Pea Carnival, Mung, or Leafy sprout mix too…..Depending on your taste the following amount will spice up 1 - 5 pounds of sprout/nut mix.
Preparation: Mix all ingredients together. If desired, sprinkle Hemp Hearts or Hemp Flakes on top – add rough chopped leafy sprouts or walnuts, pecans or almonds for a super-sprout nutritious snack mix.
You can mix the spices up and store for later
use. Store the mix in the refrigerator.
or cooked, soups are another great food, made greater by the addition of freshly
sprouted peas, beans or legumes.
In a large pot, heat the oil and Sauté the onions
and garlic until onions are translucent. Add paprika, marjoram, carrots, and
cabbage - cook over medium heat for 5 minutes.
Serve: Top with dollop of yogurt or sliced avocado.
This classic Italian soup takes the addition of sprouts wonderfully. You can use any combination or mix of Sprouted Beans you like, they're all great! Beanie's Awesome Mix, Pea Carnival, San Francisco Mix,
Ingredients -Serves 6
In a big pot combine the Sprouted Beans, veggies, grain and tomato puree or
Tropical Summer Gazpacho Chilled
Ingredients - Serves 4
16 oz. of tomato juice
12 oz. of papaya juice
6 oz. pineapple juice
1 red pepper – diced or juiced
2 zucchinis – sliced or juiced
1 small red onion – diced or juiced
2 mangos - peeled and diced or pureed
3/4 cup pineapple – diced or juiced
cilantro (to taste) – chopped or juiced
3 plum tomatoes - diced or juiced
1 cup Leafy Sprouts - chopping optional
1 cup Sprouted Beans
salt to taste
Preparation: For Chilled Soup - Mix all of the ingredients together and refrigerate. For Smoothie – blend all ingredients to a smooth puree - add water or ice for a nutritious blended drink.
Serve: Chilled. Especially great on a hot summer day!
GO TO: ORGANIC RAW CACAO POWDER
GO TO: ORGANIC MILLED Peruvian Maca
GO TO: HEMP HEARTS
GO TO: SPROUTING
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