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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. 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.
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
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.
1 Tbsp Dulse Flakes
1 avocado, chopped
3 scallions, diced
1 Tbsp lemon juice
1/8 tsp cayenne
Optional: 2 Tbsp Salsa
Method: Blend all ingredients and serve with a bowl of organic corn tortilla chips and veggie sticks, or as a spread for sandwiches.
This hummus recipe was the first one I
learned to make. Start with several cups of cooked chick peas (I soak 1 lb dry
garbanzos for at least 12 hours in purified water. Once soaked I pour the whole
soaked bean with water into a cook pot. No salt or tap water. After the pot
comes to boil, skim foam. Put a handful of sea vegetation Tri-Blend Sea
Mix/kombu/kelp into pot and simmer for 1-1/2 hours. The no salt, no tap water
and cooking with sea veg - makes beans tender, easy to digest and reduces cook
time. with so many beans now-- I divvy up between a few cups for a hummus, a few
cups to use in salads & stews/soups, and a few cups for making "tuuna/chiken
salad"). If you don't have time for cooking up a pot o' beans then two cans
drained beans work fine.
2 cups beans
seasonings your choice: oregano, basil,
paprika, salt, pepper, parsley
Black Bean Spread
2 Tbsp lemon juice
2 Tbsp water or "Broth of Vigor" soup stock
½ cup cooked black beans or kidney bean, or pinto bean, or chick pea (canned if you desire)
½ cup hulled sunflower seeds
1 tsp ginger
¼ tsp garlic powder
¾ tsp dulse crumbles~ ½ tsp roasted kelp granules ~ ¼ tsp toasted nori crumbles OR substitute with 1-2 Tblsp dry, soaked & chopped TRI-BLEND SEA MIX
Chopped parsley or scallions, for garnish (optional)
3 Tbsp mirin
1 Tbsp sesame oil, toasted
1 Tbsp tamari
2 tsp freshly grated ginger
¼ cup lightly toasted sesame seeds
Method: 1. Blend all of the ingredients, except the garnish, in a bowl or blender.
2. Add more water and/or lemon juice to change the consistency.
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.
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