Recipes

 

Chia Goji Jam

1 Cup Apple Juice
5 tbsp Chia Seeds
1/2 cup Goji Berries
3 tbsp Hemp Seeds
2 tbsp Acai Powder
2 tbsp Maple Syrup
1 tbsp Lemon Juice

Mix together Apple Juice, Chia Seeds and Goji Berries, let stand 15 min.

Mix in Maple Syrup and Lemon Juice, let stand 5 min.

Finally mix in Hemp Seeds, Acai Powder.

Let Jam sit over night in fridge, or until Goji berries are soft.

Recipe inspired by Julie Morris

Enjoy with almond butter for All-American PB & J snack

 

Super-Seed Crackers

1/4 cup Chia seeds

2 tablespoons flaxseeds

6 tbsps flax meal

1 cup warm water

2/3 cup hemp seeds

2 tbsps coconut oil, melted

1/2 tsp garlic powder

3/4 tsp sea salt

1/4 tsp black pepper

Place chia seeds, flaxseeds, and flax meal into a bowl. Stir in the water, and let stand for 10 minutes to allow the seeds to hydrate. Once the mixture has thickened, stir in the hemp seeds, oil, garlic powder, salt, and pepper.

Dehydrator: Spread mixture out in a thin layer on a nonstick dehydrator sheet. With a knife, score the spreadinto squares for easy separation when dry. Dehydrate at 115 for 12-16 hours, flipping half way through.

Oven: Spread mix onto parchment paper, forming an approximate 12 x 10-inch rectangle, smoothing out as evenly as possible. Bake at 250 degrees for 1 hour. After an hour, flip the crackers and bake for another 15 minutes. Turn oven off and let crackers remain inside until oven is cool, about 30 minutes. Break into pieces and store in an airtight container.

Recipe by Julie Morris

 

Hemp Seed Pesto

1 cup tightly packed basil leaves

1 cup spinach leaves

2 tbsp Lemon juice

1 clove Garlic

¾ cup Hemp seeds

¼ cup Olive Oil

2 tsp Salt

1 tbsp nutritional yeast

 

Process all ingredients and enjoy! Nice served on crackers or zucchini pasta.

 

Go with the Flow truffles

20 prunes

5-7 dates (depending on the size of the dates)

4 tablespoons maple syrup

2/3 cup flax meal

½ cup almond flour

2 tablespoons Chia seeds

3 scoops of Fiber Smart

3 tablespoons of almond butter

2 tablespoon raw cacao for mixture & additional ½ cup to roll truffles in later

1 teaspoon vanilla

Place dates, prunes, and maple syrup in food processor, blend until nice and smooth. Mix all remaining ingredients accept almond butter in a bowl and mix, then place everything in food processor and process until smooth. Mixture will chunk up, that’s okay. Use spatula to scrape down sides and work with mixture. Spoon out small nuggets of mixture and roll with your hands (If stickiness bothers you, you may want to wear latex gloves.) Roll truffle in cacao for a nice look. I roll these in hemps seeds sometimes too, just for fun. You can get creative with it. Place in fridge or freezer and enjoy!

 

Steph’s Kicking Kale Chips

(Double batch recipe)

2 bunches of Green Curly Kale

2 cups of Cashews soaked for 2-4 hours

1 Green Bell Pepper

1 Yellow Bell Pepper (any two combinations of bell pepper can work)

2 lemons juiced

2 tablespoons of Redstar Nutritional Yeast

1 teaspoon Pink Himalayan crystal salt

¼ teaspoon Maca Powder

¼ teaspoon Mesquite Powder

¼ teaspoon Cayenne Powder

Wash, dry, and de-stem Kale. Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
In your Excalibur dehydrator, place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 24 hours @ 115 degrees.

 

Vanilla Chia Pudding

Chia seeds are an excellent source of fiber, protein, antioxidants, and they are the richest known plant source of omega-3 fatty acids. They soak up about 9 times their weight in water, slowing digestion and helping suppress hunger.

2 tbsp chia seeds

1/2 cup almond milk

1/2 teaspoon of raw honey or maple syrup

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

 

Add all indgredients in a bowl and stir well to incorporate honey evenly. Set aside for 15 minutes for the chia seeds to soak up the moisture before serving. Stir again and keep in the fridge for 30 minutes before serving. (recipe by Mila Ilina http://raw-radiance.blogspot.com/)

 

Chocolate Coconut Haystacks

½ cup Raw Cacao Powder

3 cups shredded unsweetened coconut

¾ cup coconut butter/oil

½ cup agave nectar

 

In a mixing bowl, combine raw cacao powder and shredded coconut, an mix well. Add coconut oil and agave and mix well. Using an ice cream scoop, scoop into approximately 16 mounds. Freeze for at least 30 minutes before serving. The hay stacks can be stores in the freezer.