2/3
cup Hemp seed hearts 10 Medjool dates, pitted 6 tablespoons Maple syrup 1/2 cup Cocoa powder, unsweetened 3 tablespoons Coconut flakes, unsweetened 1/2 cup Coconut flour or unsweetened coconut flakes
Not exact matches
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax
seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of
hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds,
hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke
hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy,
hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
I converted to create 8 servings: 3
cups of Unsweetened Almond Milk, 8 teaspoons of Apple Cider Vinegar, 40 - 80 drops of Stevia to taste, 1/2
cup of smooth Almond Butter (quality matters), 1/2
cup of Chia
Seeds, 1/2
cup of quinoa / millet / amaranth, 1/2
cup of whole buckwheat, 1/2
cup of
hemp hearts, 1/2
cup of coconut flour, 2 teaspoons of baking powder, 1/2 teaspoon of sea salt
* 1/4
cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled sunflower
seeds * 1/4
cup (35 g) whole or ground
seeds, such as chia
seeds, sesame
seeds, flaxseeds, or
hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
For the salad, I used 2
cups of dino kale + 1
cup of baby kale + 1/2
cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower
seeds + 1 tablespoon
hemp hearts.
1/2
cup almonds, finely chopped 1/2
cup chia
seeds 1/2
cup almond or any nut butter 1/4
cup protein powder (any flavor) 1/4
cup cacao nibs (optional) or
hemp hearts 1/4
cup raw honey 1 teaspoon vanilla extract 1/8 teaspoon salt 3 tbsn lemon juice Add more protein powder if mix is too moist.
chocolate hempseed 1 1/2
cups tigernut flour 1/2
cup hemp hearts (plus extra for rolling) 1/4
cup raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean
seeds 1/2
cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified water
cashew mulberry 1
cup tigernut flour 1/2
cup raw, hulled sunflower
seeds 1/2
cup hemp hearts 1/4 teaspoon ground vanilla bean
seeds 2 tablespoons pure cashew butter 1/2
cup dried mulberries, soaked for 2 - 4 hours 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil
1/4
cup raw buckwheat groats (soaked overnight) 1/4
cup rolled oats (soaked overnight)
hemp milk or your favorite nut milk warmed maple syrup a few dashes of cinnamon
hemp hearts (a.k.a. hulled
hemp seeds) toasted almonds 1 thinly sliced pear
1/4
cup hemp seeds (
hemp hearts) 3 tablespoons coconut nectar (or maple syrup) 1 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt, to taste 2/3
cup sunflower butter
Geraldine's bar menu will feature a wide array of handcrafted cocktails, including: Willie's
Cup with High West Double Rye, house - made
hemp seed milk and sage; Deep in the
Heart with Deep Eddy Ruby Red Vodka, Strega Liqueur, lime and cava, and Blasphemous Rumor with Cabeza Tequila, Zucca Amaro, Punt e Mes Vermouth, blueberry and egg white.
One lucky reader will get a box filled with
hemp heart swag including
hemp hearts, toasted
hemp seeds,
hemp heart toppers, a natural fibre grocery tote, a journal and a smoothie
cup.
1
cup tigernut flour (see note) 1/4
cup raw cacao powder 1/4
cup hemp hearts 1/4
cup sprouted sunflower
seeds pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean
seeds 1/4
cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil
1/2
cup gluten free quick oats 1/2
cup dried cranberries 1/4
cup raisins 1/4
cup mix of shredded coconut, chia
seeds, & flax 1/4
cup hemp hearts 1/4
cup sunflower
seeds (raw, unsalted) 1/4
cup water 1 tsp cinnamon 1 tsp pure vanilla extract 1/4 tsp sea salt (finely ground)
-- a
cup of Spinach — almond milk — organic yogurt — teaspoon of flax
seeds — teaspoon of chia seeda — teaspoon of
hemp hearts — teaspoon of organic c.p. coconut oil — 2 tablespoons of protein powder — a banana — 1
cup of mixed berries
2
cups chopped curly kale 1/2 tablespoon olive oil 1 14 - ounce can whole artichoke
hearts, drained 2 small avocados 2 tablespoons fresh lemon juice 2 tablespoons
hemp seeds 1 garlic clove, minced 1/4 teaspoon sea salt black pepper, to taste
1
cup kale, de-stemmed 1
cup basil leaves 1/2
cup walnuts or raw sunflower
seeds 3 cloves garlic, minced 1/2
cup extra virgin olive oil 1/4
cup nutritional yeast (to replace parmesan) 1/2
cup hemp seeds (aka
hemp hearts) 1 tbsp.
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds,
hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 Tbsp chia
seeds + 2 Tbsp water 2 ripe bananas 1/3
cup honey 1/3
cup almond butter 1 tsp vanilla 1/2 heaping tsp cinnamon Good pinch of sea salt 1/4
cup hemp hearts 1 1/2
cup oats 1/3
cup raisins 1/3
cup chocolate chips
Original recipe is as follows: 1 c rolled oats, 1 c Rice Chex, 2 Tbsp chia
seeds, 2 Tbsp
hemp hearts, 1/4
cup pumpkin
seeds, 1/4
cup chopped almonds, 1/2
cup peanut butter, 1/3
cup honey, 2 Tbsp chocolate chips.
Option A. Smoothie (1 scoop protein, 1
cup unsweetened almond milk, 1 scoop greens, 1 tsp maca powder, 1 tbsp chia
seeds, ground flax
seeds, or
hemp hearts, 3/4
cup frozen blueberries, 1/2 banana, 2
cups fresh spinach and handful ice.