Berry Breakfast Cup
3/4 C Greek Yogurt
1/2 C Cottage Cheese
3/4 C Whole Frozen Blueberries
1 Tbsp 506HEMP Protein Powder
506HEMP Protein Bites
1C Quick Oats
1/2 C Chocolate Chips
1/2 C Peanut Butter
1/2 C 506HEMP Protein Powder or
506HEMP Flour (30% Protein)
1/4 C Hemp Hearts
1/3 C Honey, Maple Syrup or Crosby's Molasses
1 Tsp Vanilla Extract
Add some cinnamon if you like.
Mix well and roll into balls.
Good to freeze for later
Prep Time: 5 Minutes
Yield: 3/4 cup of Pesto
2 cups fresh basil leaves (lightly packed)
1/4 cup hemp hearts
1/4 cup shredded parmesan cheese
2-3 tablespoons cold pressed hemp seed oil
1 clove garlic
1/4 - 1/2 teaspoon Kosher salt to taste
Combine all ingredients in the bowl of a food processor and process until smooth, stopping to scrape down the sides if necessary.
For a dryer pesto, use the 2-3 tablespoons of oil. If you like a smoother pesto, add oil until you reach the desired consistency.
2 cups rolled oats
1 cup hemp flour (or hemp protein powder)
1/2 cup shredded coconut
1 cup light brown sugar, packed
1 cup peanut butter (Can use 1 cup of Milk Chocolate chips as a substitute)
1/4 cup unsalted pumpkin seeds (optional)
1/4 cup unsalted sunflower seeds (optional)
1/3 cup unsalted butter
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp fine salt
1 large egg
Preheat oven to 350F and grease a 9-inch pan (optional parchment paper lining).
Toss oats, hemp flour, coconut, (other optional dry ingredients) in a bowl. In a pot over medium-low heat, stir peanut butter (or Chocolate Chips), brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oats base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan and cut into bars.
HONEY MUSTARD HEMP
1/4 cup hemp oil
2 tbsp apple cider vinegar
Option 1/2 tsp soy sauce
2 tbsp Dijon mustard
2 tbsp honey
Salt and pepper to your taste
Whisk together all ingredients until well emulsified.
Blueberry Hemp Smoothie
1 large ripe banana
3 heaped tablespoons frozen blueberries
1 tablespoon hemp protein powder
1 teaspoon ground flaxseed
2 tablespoon natural peanut butter
200ml almond milk or hemp milk
1 tablespoon hulled hemp seeds
1 sprig fresh oregano
1 sprig fresh thyme
1 cup hemp seed oil
1/4 cup balsamic vinegar
salt and pepper to taste
option is some minced garlic
Whisk oil and vinegar together and pour over herbs and spices.
Refrigerate and shake before use.
1/2 cup milk or hemp milk or almond milk your choice
2 tablespoons hemp protein powder
1/4 teaspoon cinnamon
1 teaspoon of honey or agave
1 tablespoon of hemp oil
1/2 cup of frozen berries of your choice strawberry, blueberry, mango, cranberry
Drop of vanilla extract
Blend and sprinkle some hulled hemp seeds
Power in a Glass!!
Cranberry Hemp Quinoa Salad
1 1⁄4 cups water
1 cup quinoa , rinsed
1⁄2 cup chopped parsley leaves
1⁄2 cup of hulled hemp seed
1 large carrot coarsely grated
1 small red pepper, chopped
1⁄4 cup each: dried cranberries, raw pumpkin seeds and if you like more add them
2 tbsp each: hemp oil, fresh lemon juice
1 tsp soy sauce
1⁄2 tbs honey
Pepper turmeric garlic to your taste
In small saucepan, bring water to boil over high heat. Add quinoa, Cover. Reduce heat to low, simmer 15 minutes or until water is absorbed and grains are tender firm. Remove from heat let stand for 5 minutes, then fluff with fork.
In a mixing bowl, combine quinoa, hulled hemp seed, parsley, carrot, red pepper, cranberries and pumpkin seeds.
Dressing: in small bowl, combine hemp oil, lemon juice, soy sauce and honey. Season with what you like such as pepper, turmeric and garlic Whisk well. Pour over quinoa, mix well.
Refrigerate until chilled and serve cold.
If you can wait that long!!!