IN Hummus:  Blend 1 16 oz can of chickpeas or garbanzo beans, 1/4 cup water, 3-5 tablespoons lemon juice (depending on taste), as much tahini as you like, 2 cloves roasted garlic, 1/2 teaspoon salt, a TBS each hemp seed and olive oils. Smother in Hemp nuts, sprinkle with chili powder. Enjoy this classic smear!

                                                                                                                           

IN Pesto: Take Basil or green herbs at peak season (ramps, cilantro), blend in a blender with Hemp and olive oils, sea salt, lemon juice, roasted garlic, a little brown sugar or nutritional yeast are options. Hemp nuts, almonds, walnuts work nice for body. Spread on heavy in a tomato sandwich. Freeze, or eat within 3-4 days if kept in fridge.

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Tahini Dressing: 2 Parts tahini, 1 part Hempseed Oil, 1 part favorite store bought dressing, shake up with Rice Milk, lemon juice, add garlic salt and spices to taste. Enjoy!! Any store-bought dressing becomes instantly more nutritionally valuable by cutting with hempseed oil!

 

Hemp Oil Shoyu: 1/4c Hemp oil, 4-tsp Rice Vinegar, 2 tbsp Nama Shoyu, 2 Tbsp Maple Syrup. Combine ingredients and dress vegetable for Asian stye dishes! No need to heat it up but pour over steames, stir-fried vegetables

 

Potato Salad Dressing:  Boil your potatoes, let cool and chop! Mix together with Plain Vegan Yogurt (Coconut, Soy are great), Hempseed oil, organic Lemon juice, and some Vegan Mayo (Earth Balance & Follow your Heart Are great brands). A little White Vinegar and or mustard to zam things up. Pepper with green onions, cilantro, parsley, celery, pan-toasted Hemp nuts. Add sea salt, pepper, brown sugar, and turmeric to taste. It’s already Fat-Balanced, add some vegan protein (i.e anything Tofurky) for a more complete meal if you want more protein sources besides Hemp nuts! Enjoy a light sustainable lunch!

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Pasta Salad dressing:  1/4C Hempseed oil, 1/4C olive oil, 2-3 TBS Red wine or Apple Cider vinegar, 1 tsp sugar, 2 tsp crushed roasted garlic, 2 TBS lemon juice, 2 tsp dried oregano. PILE ON your favorite VEGGIES and enjoy a Heart-Healthy Americana Classic!!

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Hempenade: 4 tbsp Hempseed Oil, 2 tbsp Hemp Hearts (aka raw shelled hemp seed), 4 tbsp Capers, 4 tbsp Pine Nuts, 2 cloves Garlic,Juice from one Large Lemon, 1-4 tbsp Roasted Red Pepper (optional), 1-4 tbsp Roasted Red Pepper (optional), Black pepper, cayenne pepper to taste, 1-2 tsp Ume Vinegar to taste, Combine olives, oil, capers, nuts, garlic, lemon and any optional ingredients in a blender or food processor, and blend to desired consistency (very creamy for spreading on bread, choppy for salad garnish, etc.) Mix in spices to taste. Spread on bread, crackers, or serve as a dip for chips, pitas, veggies... Easy, simple, fantastic!

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Nut-based parmesan:  1C Hemp Nuts, 1C Macadamia Nuts (Roasted & salted), 3 tbs flax meal, .75oz nutritional yeast. Mix these in processor till things are fine but not letting oils start separating. Add salt, herbs, and garlic powder to taste. Get ready for shock how good this is! Excited to try in Wraps and Salads, by all means. Lasagna anyone!?

 

Protein-power Falafel: Falafel is one of the easiest to make veggie-patties. You'll need: 1 12oz Box Falafel mix (should contain chickpea and fava bean flour). Add 1/2 C hemp nuts to falafel mix. At this point your choice to add more, like green onions or a few ounces of chopped meat-substitute. We liked Smart Bacon (Non-GMO Soya LightLife brand) diced. Add Water, stir thoroughly and let sit for 30 minutes like the box advises. Form Patties by hand & Fry in 2 inches of oil that should be non-GMO & expeller-pressed. [Avoid Round-up herbicide sprayed soybean canola and corn oils. Oils can be extracted with hexane (a petrol-solvent process that is not organic) so look for expeller/cold pressed. Oils suitable for high-heat include sunflower, avocado, grapeseed, or coconut. 

 

DIY "Plant Patties"  Americana sandwich patty with ketchup or vegenaise:

Combine dry bowl: crushed breadcrumbs, Hemp hearts, rolled oats, sunflower seeds, nutritional yeast pulverized to pretty crumbly 

veggie wet bowl: 2 beets, 1 organic medium-firm tofu or 1 can white beans, several garlics, chopped green onions, tamari and/or vegetable broth to taste

Roast the beets and garlic for pureeing with Tofu/beans add tamari and vegetable broth. Add to dry.

You can over-mix this batter till you get it right, unlike a baking recipe where the dough will not rise right, this has no flour. You're going to prepared a cooking tray with a parchment paper because these really stick to baking pans. Bake at 325 for 20 min. poke some holes to gettem hot. These are Guaranteed tasty, you are in control of what spices and herbs make a slamin patty. PEACE

No-Bake HEMP SEED SNACKS:

We're so thrilled to support innovation with Hemp seeds in vegan protein snacks. These products are too strengthening and satisfying to keep to ourselves, you need a mixer with a paddle for these or it's going to be a bunch of grunt work.  Share to delight the senses while elevating public health! NO BAKING preserves full value of Omega-3 by not having to heat the seeds!! Thank you for innovating! 

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GOO BALLS (PEANUTTY-CHOCOLATE HEAVEN) you squeeze by hand! (Makes 85 or so 2.8 oz balls) Sorry you'll have to do math to lower the recipe proportions. 

First, take 3C whole toasted hemp seeds, 1C cacao nibs, 1C chia seed. Grind each in a coffee grinder.

The Hempseeds clump the more the grinder spins so do it quick, tipping the coffee grinder on it's axis to evenly grind. Don't pack the grinder too full or it won't grind as evenly.  Add these powdered superfoods to mixing bowl.

Mix Dry ingredients to mixing bowl:

9c organic puffed cereal, 9oz crushed organic Nature's Path Fruit Juice sweetened cornflakes, 7 oz rolled oats & 7oz coconut pluverized together in food processor.

2C Dried sweetened cranberry, 1C chopped deglet dates, 23oz Chocolate chips, 

4.5c Hemp Nuts.  3oz milled Flax, 

Get Paddle affixed in mixer and blend these dry ingredients!

Prepare nut butters: 97oz Natural Peanut Butter (we use 365 brand, BUY NATURAL and take the time to stir it. DO NOT bother with added palm oil or trans-fats PBs!)

16 oz almond butter, 10oz Hempseed paste. 

Mix 5 tablespoons Hempseed oil into one of the nut butter containers. This added oilyness makes the Balls easier to roll. If you want to add more Hemp oil to boost your Omegas, plan to keep balls in the fridge, so they can store for more than a week or so. The Hemp oil wants to be refrigerated.

ADD the nut butters to the dry mix, Starting and stop the mixer 3-4 times while adding the  nut butters. Taking time to scoop up the material that might not be getting dredged up from the bottom, and scraping the wall to get goo into the center to mix up efficiently. YOU DO NOT WANT to over-mix. Add 1.5C Maple Syrup as the mixer spins, aiming so the syrup drops in the center and then toward the walls, in a gradual delicate pattern. Scrape stickyness off the walls if you notice nut butter sticking to the walls instead of intermixed with the rest of material. You'll need parchment paper to wrap these, clasping them around. Please see OFAN youtube channel for goo ball instruction videos

 

OMEGA PUFFS (Chocolate cereal tootsie rolls)

75oz chocolate melted with a tbs coconut oil, 4c hemp nuts,

1.5c oats, ½ C Cacao nibs, ½ c walnut chopped, 9oz puffed cereals

1/2c chia seeds, 1.5 c coconut, ½ tbs vanilla powder, sea salt to taste.

 

In a professional mixer (Such as 20qt hobart), mix dry ingredients and mix in melted chocolate!

Scoop material with ice cream scoop onto a piece fo parchment paper. from here you can roll it up like a tootsie roll, twist the ends to close it up. This is the neatest most painless packaging method. Before we started making them like tootsie rolls, We used a big frying pan to pound down the material and cut it into wedges. They only needed to set for 30-40 min in cooler. Its a fair amount of work either way. Shelf life of at least a couple weeks!

See Omega puffs video!

 

Cashew Apple-cherry "Hemp-a-Roon"  AKA Rawsome Coconut Mounds (Make in 20qt Hobart mixer)

In Blender process: 12c Coconut to a fluffy consistency, Add to Mixer with these dry ingredients: 3c Hemp Nuts, 2c milled Flax, 4c Almond meal, 6oz currants, and 1/2c chia seed.

In blender mix wet ingredients: 450g Cashew Butter, 300g Maple, 150g Agave, 3 pitted dates, 3-4 tbs Hempseed Oil, 2 TBS vanilla, 2 tsp sea salt to taste, Blend all that adding 300ml Almond Milk or Filtered water. Add 140g dried chopped dried apples. 

Pour Sticky mix into dry, and mix ideally with a mixer that has a paddle.

Stuff material (pound it in a little bit) in a smallish ice-cream scooper to get that macaroon shape. Keep your Hemp-A-Roons in the fridge since it has that water/almond milk in it, and doesnt need to be dehydrated. 

Super Seed Crackers: Any flax cracker recipe can include Hemp & chia as well. The flax and chia have a gelly mebrane which shelled hempseed does not posess, and so you'll need enough of the flax and chia to supply this sticky element!  

 

 

Flax Seed recipes:

Pancakes: 1 cup whole wheat, 4 tablespoons milled flax, 2 tablespoons vegetable shortening, chilled (Earth Balance brand shortening or just chilled refined coconut oil), 1 tablespoon sugar, 1/2 tablespoon baking powder, pinch of salt, 1/4 cups soy milk (or your favourite plant-based milk), 1/4 teaspoon of vanilla (optional)

• large mixing bowl combine all dry ingredients: flour, flax seed meal, sugar, baking powder, and salt.

• Using a pastry knife (or two knives heIn ald together), cut the shortening into the flour mixture. You want to end up with the largest pieces of shortening being about pea size.

• Pour in your plant-based milk (and vanilla extract if using) and mix until totally combined.

• Heat a skillet on medium-high heat. You shouldn't need to grease it if it is a non-stick pan. The pan is hot enough when you drop a bit of water on it and it sizzles right off.

• Pour about 1/3 cup of batter on to the center of the pan. Let it spread out on it's own.

• Cook until the edges of the pancakes start to look dry and a few bubbles form in the middle.

• Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden.

• Repeat with the rest of the batter.

 

Breakfast flax/carrot Muffins:

• ½ C  ground flaxseed

• 1/3 cup water

• 1.5 cups whole spelt flour

• 1 cup rolled oats + 2 tablespoons for topping

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/2 cup coconut oil

• 2 cups grated carrots (about 3 medium carrots)

• 1 cup unsweetened almond milk

• 1/2 cup packed brown sugar

• 2 teaspoons vanilla extract
   

• Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.

• In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.

• In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.

• Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.

• Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.

• Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.

• Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.

 

100% flax power cookies:

 

• 2/3 cup ground flax seeds (flaxseed meal)

• 1/2 cup unsweetened natural almond or peanut butter

• 1/3 cup pure maple syrup, agave nectar, liquid honey

• 1/3 cup plain almond milk (or plain nondairy or dairy milk of choice)

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 2/3 cup raisins

 

Instructions:

• Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.

• In a large bowl, stir together ground flax seeds, almond butter, maple syrup, and milk, vanilla and cinnamon until well combined. Stir in raisins until just combined.

• Evenly divide batter into prepared muffin cups.

• Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

 

• CHOCOLATE COATING & Rawesome LAYER Augment snack bars with this coating that super-seeds stick to: Try with hazelnut or peppermint extract. Inspired by "Markus Freezer Chocolate" on youtube. Healthier version has LESS Powdered Sugar. Also try cinnamon spice instead of cocoa powder