This is a simple and delicious way to get those greens into your daily diet – garlicky Kale + Mushrooms, with a hint of lemon! 😋 This recipe serves one as a snack or as the base of a yummy lunch – just add some …
A flavourful, aromatic Thai Red Curry Paste – with lemongrass, chillies, garlic and ginger – and no oil!
Can be used in a curry or soup or as a marinade for vegetables, tofu or tempeh.
Ingredients (makes about 1 cup)
1/4 red onion
1 stalk lemongrass (outer leaves removed and trimmed)
1 to 2 fresh red chillies
4 cloves fresh garlic (peeled)
1 thumb sized piece fresh ginger (peeled)
2 Tbsp organic tomato paste
1 Tbsp fresh lime juice
2 Tbsp white miso paste
1 Tbsp pure maple syrup
1 tsp ground cummin
1 tsp ground coriander
1/4 tsp white pepper
1/4 tsp ground cinnamon
ground chilli powder (optional – to taste)
Place all ingredients in a high powered blender and blend until smooth. Enjoy!
Use this paste for Thai Red Curry Vegetables – recipe coming soon!
Made with fibre rich wholegrain pasta – Pasta Salad with Hemp Seed Pesto, with spinach, red capsicum, broad beans and pesto. Any of the pesto recipes can be used but this one includes our Hemp Seed + Almond Pesto. You can find the recipe here: Hemp Seed + Almond Pesto
Ingredients (serves 4)
1 large red or brown onion (sliced)
1 medium red capsicum (sliced)
1 cup shelled broad beans (or any bean/pea you choose)
250 – 300 g wholegrain pasta (prepared as per product’s directions)
100 g baby spinach leaves or kale (chopped)
1/2 c filtered water
1 1/2 cups Hemp Seed + Almond Pesto (1 x recipe)
salt + pepper to taste
Cook your chosen past as per the directions on the product’s packaging. Drain and set aside.
Saute the onion, capsicum and beans in half a cup of filtered water. When softened, turn the heat off and add the spinach leaves and pesto. Mix well, then add the pasta. Gently coat the pasta with the pesto mixture, then place in an airtight container and refrigerate until cool
NOTE: This recipe has been made as a cold salad but it can be eaten immediately as a hot pasta dish.
A low GI, gluten free alternative to conventional pastas and rice dishes – Zucchini Noodles with Hemp Seed Pesto, with spiralised zucchini (often referred to as “zoodles”), spinach, red capsicum, broad beans and pesto. Any of the pesto recipes can be used but this one …
A tasty pesto using hemp seeds and almonds, instead of the usual pinenuts. This pesto is an excellent addition to pasta, raw veggie noodles, potato salad or just dolloped on steamed veggies! NUTRITIONAL NOTES: Hemp seeds are loaded with omega-6 and omega-3 essential fatty acids …
Today’s tried and tested recipe, Oil-Free Hummus with just the right blend of garlic and lemon juice – nice and creamy!
Ingredients (makes about 2 cups)
1 1/2 cups (250g) cooked chickpeas
1/3 cup filtered water (or chickpea liquid/aquafaba for creamier results)
1/4 cup fresh lemon juice
2 Tbsp tahini
1 or 2 cloves garlic
salt and black pepper to taste
smoked paprika powder and sprig fresh parsley or coriander (to serve – optional)
Blend all ingredients (except paprika and herbs) in a high powered blender until smooth. Enjoy!
A bit of a tasty Mediterranean twist on plain hummus – with semi-sundried tomatoes and basil. Ingredients (makes about 2 cups) 1 1/2 cups (250g) cooked chickpeas 1/3 cup warm filtered water (or chickpea liquid/aquafaba for creamier results) 25g oil-free semi-dried tomatoes 2 Tbsp fresh …