Carrot pasta with creamy zesty garlic sauce | Raw - Vegan - Dairy-free

Crunchy carrot noodles with an ultra creamy, zesty, hemp seed based garlic sauce made with fresh lemon, tamari, grated ginger and garlic.

Ingredients:

Noodles
1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

Sauce
1 full Tbsp hemp seed powder
2 Tbsp hemp seed oil
3 Tbsp fresh lemon juice
1 tsp tamari
1 tsp grated ginger
1 small garlic clove, grated

To top: handful of parsley (chopped), hemp seeds, pine nuts and anything else you fancy

Instructions

1. Mix all the ingredients for the sauce until you get them all combined.
   
2. Cut your carrot into noodles.
3. Pour sauce over the carrots and gently mix them by hand to coat.
4. Top with parsley, hemp seeds and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Fruity super seed smoothie | Raw - Vegan - Paleo - Dairy-free

A base of pure hemp seed milk combines with frozen peaches and raspberries, dates, banana, hemp seeds, chia seeds, goji berries, and cacao. Enjoy for breakfast and start your day nourished and fully charged up!

Ingredients

• 1 cup hemp seed milk
• 1/2 cup frozen peaches
• 1/2 cup frozen raspberries
• 1 TBSP each hemp and chia seeds
• 2 dates
• 1 banana

Toppings: with cacao nibs and goji berries

Instructions

• Blend your ingredients until smooth and creamy
  
• Top with goji berries and cacao nibs
  

Creamy celeriac & apple soup with sage | Raw - Vegan - Paleo - Dairy-free

A creamy and hearty blended soup made with pureed celeriac, apple, lemon and hemp seeds. Seasoned with garlic, fresh sage, and black pepper. Serve it at room temperature with a side of greens. Garnish with a drizzle of hemp seed oil.

Ingredients

• 2 cups raw celeriac, chopped (about 1 medium)
  
• 1 large sweet apple, chopped
  
• 1 cup shelled hemp seeds
  
• juice of one large lemon
• 1 garlic clove
• about 10 fresh sage leaves
• 3 cups filtered water or as needed
• sea salt and pepper to taste

Instructions
1) In a high-speed blender, combine all ingredients and puree until smooth. Serve at room temperature.

Warm miso soup | Vegan - Dairy-free

Soy-free adzuki bean miso paste combines with homemade “nofu”, pure hot water, a dash of sea salt and yummy garnishes of nori seaweed, hemp seeds, cayenne and turmeric in this belly warming miso soup.

Ingredients

Soup

• 2 heaping tablespoons adzuki bean miso
• 3 cups of pure hot water
• pinch of sea salt

Nofu

• 1 1/2 cups raw cashews
• 1 cup of Irish Moss Gel (soak overnight, rinse and blend with pure water)
• 1 1/2 cups of warm pure water
• 2 tablespoons fresh lemon juice

Garnishes

• Cubed Nofu
• Raw Nori, cut into strips
• Hemp seeds
• Pinch of cayenne and turmeric

Instructions:

Nofu

1. Combine all of its ingredients and blend in high speed blender until smooth.
2. Pour into a shallow pan, cover and refrigerate. Allow the Nofu to set up overnight for a more solid consistency.

Soup

1. Divide the miso between 2 soup bowls and stir into each 1/2 cup of hot water and a pinch of sea salt until dissolved.
2. Add the remaining hot water equally to each bowl and stir again.
3. Add the optional garnishes to each bowl in the quantities that you prefer, and serve.

Raw - Vegan - Paleo - Dairy-free

The crust is a delicious combination of raw cashews, hemp hearts, coconut and dates. The filling combines the delicate and nearly floral flavor of meyer lemon with the more robust and acidic standard lemon for a nice balance of sweet and tart. Fresh banana makes the filling nice and creamy, while omega rich chia seeds are used to thicken things up.

Ingredients

• 1 pint ripe organic raspberries
• 10 sun dried organic Madjool dates
• 1 cup filtered water
• 1/2 cup filtered water
• 1/4 cup combination of 1/2 fresh organic Meyer Lemon Zest and 1/2 fresh organic standard lemon zest, mix well in a small bowl and reserve
• 1 cup sun dried organic un-sulphered/un-sweetened coconut flakes, pulse chop to a fine meal
• 3/4 cup raw organic hemp hearts
• 1 cup organic raw cashews, grind to a fine meal
• 1 TBSP whole chia seeds
• 3/4 cup fresh Meyer Lemon Juice
• 3/4 cup fresh standard lemon juice
• 2 small ripe bananas
• 1/3 cup raw local honey
• 1 tsp turmeric root
• 2 TBSP chia seed powder

Instructions

1. On a small baking sheet, place the raspberries on and place in the freezer for 3 hours.
   
2. Remove the raspberries from the freezer and place in a plastic bag.
3. Gently use the smooth side of a meat mallet or large spoon and lightly tap the frozen raspberries to break them apart into individual seeds. Spread out the seeds in a sealed container and place back in the freezer until you are ready to serve.
4. Halve and pit the dates, add them to a medium bowl and cover with the 1 cup water. Allow to soak at room temperature for 16 hours. After they are soaked drain and reserve the liquid and set the soaked date halves aside.
5. In a food processor, add 14 of the date halves and 1/2 cup of water and blend until smooth, set aside.
6. In a medium mixing bowl add the lemon zest, coconut, hemp hearts, cashews and whole chia seeds and mix until blended well.
7. Now add the blended dates and mix well, this is your crust mix.
8.  Line a 24 standard muffin tin with 16 paper liners. Evenly distribute the crust mix and gently press into the bottom of the cups level.
9. In a blender- add the two lemon juices, bananas, honey and the reserved date soaking liquid, blend on high until smooth and creamy.
10. Add the ground chia seeds and blend on high until smooth.
11. Evenly pour this mixture into the crust filled muffin cups. Set level in the refrigerator for 1 hour.
12. Now place in the freezer level and freeze for 3 hours until firmly set.
13. Gently remove from the muffin tin and place in a sealed container for up to 1 month. When you are ready to serve, remove the tarts from the freezer and allow to rest at room temperature for 10 minutes, garnish with 16th of the frozen raspberry seed like shown in the picture.

For this recipe you will need
24 standard muffin tin and 16 standard paper muffin liners