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Due to popular request, we are revamping our entire recipe collection.  please check back for updates or contact us to request a recipe file for plant-based whole foods.

For more recipe selections on raw foods, the recipes for WholeFood Plant-based lifestyle, as well as more recipes on ALive, Plant-based, Vegan and Raw Foods, visit these links:

WFPB Cookbooks - Vegan Cookbooks - Beans & Greens - Produce Field Guides 

http://www.living-foods.com/recipes/            http://fatfreevegan.com/

http://www.wholevana.com/recipes/plant-based

http://www.rebootwithjoe.com/recipes/    https://www.facebook.com/WholisticWeightLoss

Click below on topic of interest or scroll down for all recipes

Assorted uses for Hemp Hearts 

Easy Hot Cacao Energy Beverage  

 MEDITERRANEAN SALAD DRESSING 

Bean Spread, Hummus & Avocado Dip

Raw no-milk Chocolate Milk    

Easy no-milk Chocolate Pudding

Easy no-milk Chocolate Bar   

Rich Chocolate Fruit Sorbet

Veggie Chili salsa con Cacao

 

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.

MEDITERRANEAN SALAD DRESSING 

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.

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Raw no-milk Chocolate Milk

2 cups pure water
3 tablespoons raw cacao powder or ground cacao nibs
2-1/2 tablespoons raw honey, turbinado sugar or agave nectar or sweetener
1/4 teaspoon sea salt
2-3 tablespoons soaked hemphearts
1 teaspoon Maca (adds creaminess)

Blend until creamy and dreamy.   Yield: One serving or two small servings.

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Easy Hot Chocolate Beverage

1 tablespoon raw cacao powder or ground cacao nibs
1 tablespoon Peruvian Maca Root powder
1 tablespoon raw turbinado sugar or sweetener
1-2 tablespoon organic milk or hemp heart milk

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.

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Easy no-milk Chocolate Pudding

2 cups pure water
2 tablespoons Hemp Hearts
4 tablespoons honey, agave nectar, honey or sweetener
1 orange, juiced
3 tablespoons raw cacao powder or ground cacao nibs
1/3 cup ground nuts or hempseed
1 medium ripe avocado

Blend it up and enjoy or refrigerate for later.  Best eaten within 1-2 hours.

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Easy no-milk NO-COOK Healthy Chocolate Bar

3 tablespoons of coconut oil
2- 3  tablespoons Hemp Hearts
2-4 tablespoons agave nectar or turbinado sugar - sweeten to taste
3 tablespoons raw cacao powder or ground cacao nibs
1 tablespoon Maca

Mix all ingredients well - pour into small shallow dish or ice cube tray and freeze for 1 hour.  Keep frozen. Yield: 6-8 servings

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Rich Chocolate Fruit Sorbet

1/2 cup pure water
2 tablespoons Maca
1/2 cup agave nectar
1 teaspoon vanilla or 1/2 vanilla pod
1/2 cup raw cacao powder or ground cacao nibs
2 cups frozen strawberries and/or raspberries

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.

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Avocado Dip with Dulse Flakes

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.

 

DANJI'S HUMMUS

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
juice of 1-2 lemons
2 Tbsp sesame tahini (you can make this from scratch as well, but is available at the grocery)
1 clove garlic - 1 T Kalamata Olive

seasonings your choice: oregano, basil, paprika, salt, pepper, parsley
Sometimes I put in a tablespoon of roasted pine nuts for a little kick instead of oil
If i choose to use some oil in it - only 1 Tablespoon of extra virgin olive oil

 

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.

 

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Veggie Chili con Cacao salsa

2 cloves garlic - finely chopped

2 ripe medium tomatoes- diced

1 cup chopped cilantro

1/2 cup diced celery

1/4 cup purple salad onion - finely diced

6 sundried tomatoes - chopped

squeeze of lime or lemon

1 teaspoon cayenne or chili powder


2 tablespoons raw cacao powder

1/2 cup red or green pepper - diced

1/2 cup finely diced zucchini

4 tablespoons olive oil

1- 2 oz can of sliced or chopped olives

1 diced avocado

sea salt & black pepper to taste

pinch nutmeg or cinnamon

 

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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