HOT OR COLD CEREALS: Top your favorite hot or cold cereal with four heaping tablespoons of raw Shelled Hemp Seeds. Enjoy the great nutty taste. You will discover tremendous energy and won't be hungry for many hours.
SALADS, PITAS AND SANDWICHES, DESSERTS AND ICE CREAM: Sprinkle Shelled Hemp Seeds on top or mix throughout. Use plenty to enhance flavor, texture and nutritional value. Blend with other ingredients to make superior spreads and dressings.
STIR-FRY: Add a generous amount of Shelled Hemp Seeds and mix thoroughly shortly before serving. Sprinkle on top after serving.
LASAGNE: Before baking, add layers of Shelled Hemp Seeds to cover layers of meat or cheese.
ROASTING MEATS: Make coatings and basting sauces with Shelled Hemp Seeds and apply them before and during cooking. Use in stuffings and dressings with other ingredients for added flavor and improved nutritional value.
BREADS, SQUARES AND PASTRIES: Reduce some flour and some oil in any recipe and substitute some Shelled Hemp Seeds. Brush breads with egg white and sprinkle with Shelled Hemp Seeds before baking.
This quick, easy and tasty treat is perfect as a spread for your crackers or bread. It’s also great as a dip for chips, pitas and fresh veggies. By using either or both of the optional ingredients, you can alter the flavor to your tastes.
Prep Time: 10 minutes
Makes: 4 cups
4 tbsp Hemp Seed Oil
2 tbsp Shelled Hemp Seeds
2 cups of pitted olives (black or mixed black and green)
4 tbsp capers
4 tbsp pine nuts
2 cloves garlic
Juice from one large lemon
1-4 tbsp roasted red pepper (optional)
1-2 pepperocini peppers (optional)
1-2 tsp black pepper to taste
1/2 tsp cayenne to taste
1-2 tsp ume plum vinegar to taste
In a blender or food processor, combine the Hemp Seed Oil, Shelled Hemp Seeds, olives, capers, pine nuts, garlic, lemon and any optional ingredients you choose.
Blend to your desired consistency. TIP: A creamy consistency works best for spreading and a choppy consistency is great for dipping.
This tasty shake is sweetened with Stevia extract, a natural sweetener that might be hard to find. You can substitute sugar, honey, or another sweetener to get the shake to your desired sweetness.
This is one powerful shake! With its large dose of protein, essential fatty acids, antioxidants, vitamins and minerals, it’s a great meal replacement for people on the go.
Prep Time: 5 minutes
Makes: 1 serving
4 tbsp Shelled Hemp Seeds
2 Acai Sambazon smoothie packs
1 cup rice milk, soy milk or hemp milk
1 tbsp green food powder (optional)
1 tbsp Maca (optional)
Combine all ingredients in a blender.
Blend on high until smooth.
What is acai (ah-sigh-ee)? This palmberry fruit is from the Amazon in Brazil. Its unique taste is a mix between berries and chocolate. Sambazon sells it in frozen smoothie packs, which can be found in many specialty foods stores.
Granola is great with fruit and milk for breakfast, and it’s an equally delicious snack on its own. Store this mixture in an airtight container in the fridge to make each serving taste delicious.
Prep Time: 15 minutes
Cook Time: 3 hours
Makes: 10 cups
Dry Ingredients
1 1/4 cups Shelled Hemp Seeds
4 cups rolled oats
3/4 cups shredded coconut
3/4 cups rye flakes
3/4 cup sliced almonds
1/3 cup chopped hazelnuts
1/2 cup shelled sunflower seeds
1/2 cup sesame seeds
1/4 cup flax seed
Wet Ingredients
1/3 cup coconut oil, hemp seed oil or safflower oil
1/2 cup honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
For Serving
Dried fruit of your choice
Milk of your choice
Preheat oven to 250 F.
Combine the dry ingredients in a large bowl, mixing well.
In a separate bowl, whisk the wet ingredients until blended.
Pour the wet mixture over the dry mixture and mix thoroughly.
Pour this mixture into a 12”x18”3” roasting pan. Stirring every half hour or so, bake the granola for 2 1/2 to 3 hours or until it is an even, light brown color and most of it is dry.
Remove granola from oven and let it cool completely.
This tasty dressing recipe makes enough for one family-sized salad. You can also make it in larger quantities for bigger crowds. Stored in a sealed container, it will keep for 10 days in the refrigerator.
This flavorful oil may take some time to steep, but it will be worth it in the end when your salads taste delicious! Stored in the fridge in a sealed container, it should keep for about three weeks.
Prep Time: 5 minutes
Makes: 12 Fl oz
2 to 3 fresh basil and/or sage leaves (no stems)
1 to 2 sprigs fresh thyme
1 to 2 sprigs marjoram or oregano
1 sprig fresh rosemary
12 Fl oz Hemp Seed Oil
1 garlic clove, peeled and halved
Check the fresh herbs for bad or discolored parts and discard.
Crush herbs to bring out the flavors.
Combine the herbs with the Hemp Seed Oil and garlic.
Pour into a clean jar. Cover and seal tightly.
Store in the refrigerator for 72 hours, allowing the herbs to steep in the oil.
Pour the mixture over a fine screen filter to strain out the herbs and garlic. Discard. Store the remaining liquid in a sealed jar in the refrigerator for up to three weeks.
It might be difficult to find the unpasteurized soy sauce this sweet and salty recipe requires, so feel free to substitute any other soy sauce. This vinaigrette will keep in a sealed container in the refrigerator for up to 10 days.
Prep Time: 5 minutes
Makes: 1/2 cup
1/4 cup Hemp Seed Oil
4-5 tsp organic rice vinegar
2 tbsp organic nama shoyu (unpasteurized soy sauce)
These marinated veggies can be served alone or on a bed of fresh greens as a salad. Make sure to make this far enough in advance to allow the veggies to marinate for a delicious flavor.
Prep Time: 15 minutes
Marinade Time: 1-2 hours
Makes: 2 servings
Marinade
1/2 cup Hemp Seed Oil
1 tsp curry powder
1/2 tsp liquid honey
1/4 cup apple cider vinegar
2 garlic cloves, finely chopped
2 tbsp fresh parsley, chopped
salt and pepper to taste
Vegetable Ingredients
1 1/2 cups fresh mushrooms, sliced
1/2 cup green onions, chopped
4 large tomatoes, sliced
1/2 cucumber or zucchini, sliced
2 tbsp Shelled Hemp Seeds
Combine all marinade ingredients in a bowl. Mix well.
Marinate vegetables for 1-2 hours before serving. Sprinkle with Shelled Hemp Seeds.
This vegan soup requires no cooking, so it is a great choice if you need a quick, nutritious lunch. Just warm it up and serve on a cold winter day.
Prep Time: 10 minutes
Warming Time: 5 minutes
Makes: 2 servings
3/4 cup Shelled Hemp Seeds
3 cups water
4 cups cauliflower, chopped
2 large avocados
1/2 cup onion, chopped
1 tbsp tamari
2 cloves garlic
3 tbsp yellow curry
1/4 cup fresh squeezed lemon juice
5 medjool dates, pitted and chopped
Combine Shelled Hemp Seeds and water in a blender. Blend on high until smooth.
Add all other ingredients and blend until smooth. It is a thick mixture, so you might have to stop the blender, stir the mix by hand and then blend again until smooth.
If your blender has a heating feature, blend the mixture for 5 minutes to warm. Otherwise, pour the mix into a saucepan and heat it on low for a few minutes, stirring frequently.
This is not your average meatloaf! This tasty vegetarian dish can be made vegan by using an egg replacer instead of an egg. It tastes great with a mixed green salad with hemp seed oil vinaigrette.
Prep Time: 20 minutes
Cook Time: 60 minutes
Makes: 1 loaf
1 1/2 cups long grain brown rice
3 cups water
1 red pepper, chopped
1 small white onion, chopped
2 cloves garlic, chopped
1 egg or egg replacer
1/2 cup Hemp Seed Oil
2 tbsp dried basil
2 tsp sea salt
1 tbsp black pepper
1 1/2 cups Shelled Hemp Seeds
1/2 cup ketchup
parsley (garnish)
Make rice as per package directions and set aside.
Preheat oven to 325 F. Grease a 4" to 8" loaf pan.
In a blender, combine the red pepper, onion, garlic, egg, Hemp Seed Oil, basil, sea salt and black pepper. Blend on high to desired consistency.
In a bowl, combine the blender mixture with the Shelled Hemp Seeds and rice.
Pour mixture into the loaf pan and cover with the ketchup.
Bake at 325 F for 1 hour.
Allow to cool slightly, remove from pan, and then cut into slices. Garnish with parsley sprigs and serve.
This delicious fruit and nut pasta dish can be made even healthier if you use whole grain fettuccini. It's easy to double the recipe for larger groups.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 3 servings
1/2 pound fettuccini
8 cups spinach leaves, loosely packed
1/2 cup pitted California dates, chopped
1/2 cup Shelled Hemp Seeds
1/3 cup Hemp Seed Oil
1 cup feta cheese, crumbled (optional)
2 tablespoons lemon juice
1/8 teaspoon black pepper
Fill a large pot with salted water and bring to a boil. Cook fettuccini until tender.
While pasta is cooking, wash spinach leaves, spin dry and finely chop.
In a large bowl, toss spinach, dates, Shelled Hemp Seeds, Hemp Seed Oil, feta cheese, lemon juice and pepper.
These quick burritos don’t require many ingredients. You can even make them vegan by using soy cheese and soy sour cream. Even meat eaters can’t resist this cheesy dinner!
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 2 servings
6-10 small to medium mushrooms, sliced
1 tbsp organic butter
2 tbsp Shelled Hemp Seeds
2 tbsp grated Swiss cheese
2 tbsp sour cream
2 warm flour tortillas
Heat oven to 250 F and put tortillas in to warm.
In a pan, sauté the mushrooms in butter.
Add Shelled Hemp Seeds and cheese, and then stir. Remove from heat.
Remove tortillas from oven. Spread about one tablespoon of sour cream in the center of each tortilla.
Add the nut-mushroom mixture to the center of each tortilla. Fold and serve.
Choose your sauce and toppings to make this healthy pizza personalized to your tastes.
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 1 thin 12" diamter pizza
1/2 cup Hemp Seed Flour
1 1/2 cup spelt flour
1 tbsp brown rice syrup
Pinch of salt
2 tbsp Hemp Seed Oil
1 cup warm water
1 tbsp fresh baker's yeast
Sauce of your choice
Toppings of your choice
Preheat oven to 425 F.
Mix the flours in a large bowl.
In a separate bowl, whisk syrup, salt, oil and water until homogenized.
Add yeast and whisk until fully dissolved and bubbly.
Mix water mixture into flour. Knead about 5 minutes, adding flour as necessary to make a firm, elastic dough.
Drench a thin cotton cloth in hot water and then wring it out. Cover the bowl of dough with the cloth and put it in a warm place. Dough should rise to about double its size in 20-30 minutes.
Spread a small amount of lecithin on a pizza pan to keep the dough from sticking. When dough is ready, stretch it into a disc shape so that it fits the pan. Coat edges with thin layer hemp seed oil.
Add sauce and toppings. Bake until edges are brown and center is cooked through, about 15-20 minutes.
This satisfying burrito will fill you up without making you feel like you have a lump in your stomach, so it’s perfect for an after-workout meal. It’s also easy to multiply this recipe to make lots of burritos for a larger crowd.
Prep Time: 5 minutes
Makes: 1 Burrito
1 large romaine lettuce leaf
1/4 cup hummus
1 green onion, chopped
1 large tomato or 4 cherry tomatoes, chopped
1/4 cup sprouts, such as alfalfa or radish
1/4 cup shredded carrot
1 tsp Hemp Seed Oil
1 tsp Shelled Hemp Seeds
Fresh ground black pepper (to taste)
Fill romaine lettuce leaf with hummus.
Top with onion, tomato, sprouts and carrot.
Pour hemp seed oil over top and sprinkle with Shelled Hemp Seeds. Add pepper to taste.
Don’t be fooled by this big recipe – these healthy cookies are so delicious that they won’t last long.
Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 6 dozen
2 cups whole wheat flour
1 teaspoon baking soda
1 tsp salt
1 cup butter (or Hemp Seed Nut Butter)
3/4 cup maple syrup
3/4 cup honey
2 eggs or egg replacer
1 tsp vanilla extract
2 cups uncooked oat flakes
1/2 cup Shelled Hemp Seeds
1 cup dried cranberries or raisins
Preheat oven to 350 degrees.
Sift together flour, baking soda and salt. Set aside.
In a separate bowl, beat together butter, maple syrup, honey, eggs and vanilla until light and fluffy.
Add flour mixture and oats. Stir until well combined. Add Shelled Hemp Seeds and cranberries. Stir.
Drop rounded teaspoonfuls onto cookie sheet, approximately 2 inches apart. Bake until golden brown, about 10 to 12 minutes. Let stand 1 minute on the baking sheet before removing. Cool on a wire rack.
These hearty muffins are a great way to start the day.
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 12
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 rounded tsp salt
2 large eggs
1 cup plus 2 tbsp frozen, thawed apple juice concentrate
2/3 cup buttermilk (or non-dairy milk)
2 tbsp oat bran
2 small Granny Smith apples, peeled, cored, and chopped
1/3 cup Shelled Hemp Seeds
Preheat oven to 350 F. Grease 12 standard size muffin-pan cups.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
In another bowl, mix eggs, apple juice and milk.
Stir flour mixture and oat bran into egg mixture. Do not over-mix – stir just until dry ingredients are moistened.
Gently stir chopped apples and Shelled Hemp Seeds into the mixture, leaving a little of each left over for garnish.
Spoon batter into prepared muffin cups, filling each one about 2/3 full. Garnish each muffin with a slice of apple and a sprinkle of Shelled Hemp Seeds.
Bake muffins about 25 minutes, or until lightly golden. Tops should spring back when pressed.
Transfer pan to a wire rack to cool slightly. Remove muffins from pan and allow them to cool completely on the rack.
This yummy banana bread makes a great dessert or snack. Chocolate chips make it extra sweet!
Prep Time: 10 min.
Cook Time: 45-60 min.
Makes: 1 loaf
1 1/4 cups whole wheat flour
1/2 cup Hemp Seed Flour
2 3/4 tsp baking powder
1/2 tsp salt
1/4 cup Shelled Hemp Seeds
1/4 cup chocolate or carob chips (optional)
2 eggs
1/3 cup applesauce
2/3 cup sugar
1 cup very ripe bananas, mashed (about 3 medium bananas)
Preheat oven to 300 F. Grease or spray a 9 x 5 or 8 1/2 x 4 1/2 loaf pan.
Combine dry ingredients in a bowl.
In a separate bowl, combine eggs, applesauce and sugar using a mixer. Mix at medium speed until pale yellow color.
Add dry ingredients and bananas alternately to the wet ingredients. Mix at medium speed until well blended.
Pour into loaf pan. Bake until cake tester comes out clean and dry, about 45-60 minutes. Let cool in pan for 20-30 minutes before turning out onto wire rack.
Thanks to Heidi for sending this recipe. These treats are very delicious and extremely addictive!
Prep Time: 10 minutes
Makes: 20-30 squares
1 pound dark unsweetened baking chocolate
Stevia or Splenda (to your desired taste)
1/2 pound Shelled Hemp Seed
Nuts or dried fruit (for topping)
Melt chocolate in double boiler.
Add Stevia or Splenda to taste.
Add Shelled Hemp Seed and stir well.
Pour onto waxed paper-covered cookie sheet. Press nuts or dried fruit onto the surface in a grid pattern. Let cool, but do not let chocolate set too firmly - it will break.
Cut into squares so that a piece of fruit or nut is on each square. Store in fridge or freezer.
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