by Tara Miko Grayless of Happy Hemp
-2 cups of basil
-1 cup parsley
-1 cup happy hemp
-1/2 cup olive oil
-1/4 tablespoon lemon juice
-2 cloves garlic
-salt and fresh ground pepper to taste
Combine the basil, parsley, garlic, lemon and happy hemp into a food processor. Pulse a few times.
Slowly add olive oil into food processor while on in a slow stream.
Scape down the sides and add a pinch of salt and pepper to taste.
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Yields: 1 serving
-1/2 cup cooked black beans (rinsed well, if from a can)
-1 avocado, pitted, peeled and diced
-1/2 cucumber, diced
-2 kiwi fruits, peeled and diced
-1 to 2 pinches Himalayan crystal salt
-pinch black pepper
Toss (and slightly mash) the ingredients together and enjoy!
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Serves: 3-4
-1/4 cup soaked chia seeds
-1 tablespoon cacao powder
-1 teaspoon reishi mushroom powder
-1 tablespoon cacao paste (optional)
-1 teaspoon mesquite powder
-1 teaspoon maca powder
-pinch high-quality salt
-8 drops stevia (or, to taste)
-1/2 cup almond milk
-1 teaspoon Vitamineral Green or other green powder (optional)
-pinch of cayenne (optional)
Toss all ingredients in a Vitamix or other blender. Mix until smooth. Meanwhile, heat up a pot of hot water. Add 2 cups hot water to the mixture and enjoy!
Photo credit: elena’s pantry
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Makes 5 to 7 servings
-1 tablespoon coconut oil or 1/2 cup veggie broth
-1 medium kabocha squash, seeded and cubed
-pinch sea salt, plus more to taste
-1 orange, zested and juiced
-5 or more cups filtered water or broth
-1 can (13.5 ounces) coconut milk
-pinch white pepper
-fresh herbs, for garnish
Heat oil or broth in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes.
Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with fresh herbs like cilantro or parsley.
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Serves: 4
7 to 8 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
1/3 cup chia seeds
1 cup fresh cranberries
1 cup non-dairy milk (raw or not, s’up to you!)
splash almond extract
Soak the dates for up to a half hour to soften and make blending easier.
Place the chia seeds in a medium bowl and set aside.
Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.
Place in the refrigerator for up to a half hour to gel (if you can wait that long!).
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