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 …
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 low GI alternative to conventional risottos made with white Arborio rice – Creamy Italian “Risotto”, with barley, kale, zucchini, chickpeas and cherry tomatoes. A family friendly recipe for getting those daily greens in! Ingredients (serves 4) 1/2 cup raw cashews 2 Tbsp hemp seeds …
A hearty dinner all of the family will love, with barley, pumpkin, chickpeas, broccoli and kale.
Greens are loaded with phytonutrients and fibre, low in fat and kilojoules, and packed with anti-aging antioxidants. A daily dose of green leafy vegetables is believed to lower your risk of heart disease, stroke, cancer, diabetes and impaired cognitive function, such as Alzheimer’s disease.
Barley has a glycaemic index (GI) score of 25 while white rice is a high 83! This means your blood glucose levels will spike less and you will feel fuller and more energetic for longer.
Ingredients (for 4 big serves!)
1/2 cup raw cashews
2 Tbsp hemp seeds
4-5 cloves garlic (peeled)
1 1/2 Tbsp white miso paste
1 large brown onion (diced)
350 g butternut pumpkin (peeled and diced into 1cm cubes)
1 small bunch Tuscan kale (chopped)
1 small head broccoli (cut into small florets)
200 g cooked chickpeas
400 g cooked barley (or cooked brown rice)
2 c filtered water
1/2 tsp ground nutmeg
1/2 Tbsp each fresh sage and rosemary (or 1 tsp each dried)
black pepper to taste
Preheat oven to 180 degrees Celsius. Place the diced pumpkin on an oven tray lined with baking paper and bake for 20 – 25 minutes (until beginning to brown). Remove from oven and put aside.
Soak cashews and 1 Tbsp hemp seeds in 1 1/2 cups filtered water for at least 30 minutes, then add the miso paste and half of the garlic. Blend until smooth. Put aside.
Saute the onion, broccoli and the rest of the garlic (chopped) in the remaining half cup of water until softened. Add the cashew mix, barley, chickpeas, nutmeg, herbs, kale and pumpkin and bring to a gentle simmer. Simmer until greens are just tender.
Serve and sprinkle with remaining hemp seeds.
Note: if you are gluten sensitive, sub the barley for cooked brown rice