2 cups of water
1 cup of Nutiva Hemp Seeds
1 teaspoon Nutiva Chia Seeds
1 tablespoon bee pollen
3 tablespoons Nutiva Coconut Oil
1.5 tablespoons vanilla extract
7 tablespoons raw honey
1 pinch of sea salt
12 oz strawberries
12 oz blue berries
1. In a high-speed blender, puree the water, hemp seeds, chia seeds, bee pollen, coconut oil, vanilla, honey, and sea salt until nice and smooth.
2. Add berries to the mix and blend on high using the stomper. Blend until smooth.
3. Pour into glasses and sprinkle a layer of hemp seeds and bee pollen on top.
1. If you want the smoothie to be a bit lighter please add in one more cup of water or 12 more ounces of blue berries.
2. If you want to reduce the amount of sugars replace the honey with 25 drops of vanilla cream stevia and one to two tablespoons of birch sugar.
THE HEMPY BEE BERRY SMOOTHIE was inspired by, the organic seasonal strawberries, blue berries, bee pollen, and honey at my local farmers market in Ojai, CA. This smoothie is loaded with protein, essential fatty acids, and antioxidants. It was designed for my good friend Liza Digaetano to provide a quick recovery from her yoga practice and to help increase her strength, energy, and flexibility.
In Health and Wellness,
Chef Evan Rilling
(yields 11½ cups)
10 cups raw almond slivers
1½ cups coconut sugar
2 teaspoons sea salt.
For this recipe I use Divine Organics coconut sugar.
1. Place coconut sugar jar in a pot with a bit of water. Heat on low until coconut sugar turns to liquid.
2. Mix the almonds, coconut sugar, and sea salt in a large bowl.
3. Spread the mix evenly on Teflex-lined dehydrator trays and dehydrate at 114 degrees over night.
4. Break up almonds and store in an airtight container.
1/2 cup water
2 cups Nutiva hemp seeds
½ cup raw honey
½ cup Nutiva coconut sugar
1 tsp vanilla
½ tsp Celtic sea salt
2/3 cup raw cacao powder
2/3 cup grated raw cacao butter, melted
1. Blend hemp seeds and water in a Vita-Mix until smooth.
2. Add the honey, coconut sugar, vanilla, salt, and cacao powder. Blend until smooth. If you are having trouble blending ingredients you can add in up to a ½ cup more water.
3. Turn blender on medium and slowly pour in the melted cacao butter.
4. Pour in a small rectangle glass pan and refrigerate until firm (about two hours).
5. Scoop the truffle mixture with a tablespoon, roll into individual balls, and place in the freezer.
6. Optional: after rolling into balls, roll truffles in hemp seeds, chia seeds, cacao nibs, cacao powder, or toasted jungle peanuts. Then freeze. Thaw several minutes before serving.
If you like your truffles really chocolaty please add in more cacao powder and honey.
Chef Evan Rilling
(Makes 8 cups of dressing)
2 Cups water
1½ Cups lemon juice
1 Cup Nutiva hemp seeds
1½ Cups cashew nuts
2 Cloves garlic
3 tsp Herbamare (can substitute with salt, but use a little less)
1 tsp fresh cracked pepper
1/2 Cup olive oil
1 Bunch of parsley
This dressing is delicious. I like to eat it with mixed greens, kale salad, avocados, and over quinoa. Try replacing the parsley with herbs like cilantro or dill.
1. Place the water, the lemon juice, hemp seeds, cashews, garlic, Herbamare, and pepper in a high-speed blender. Blend on high until smooth.
2. Turn the blender on medium speed and slowly pour in the olive oil. Once all the oil is in, turn the blender on high for a few seconds.
3. Place the bunch of parsley in the blender and pulse the blender on high a few times until parsley is just chopped. If your blender does not pulse you can chop the parsley and mix it into the dressing.
4. Place in a glass jar, refrigerate, and enjoy. Love light and yummmmm for every one.
UPDATE: I just made Kale Chips with a thicker version of this recipe. I added some dulse flakes, hemp seeds, chia seeds, and chili flakes to the kale and dressing mix. They are mighty fine and taste divine.
Yields: 4 cups (fits perfectly in a quart size mason jar)
2 cups water
1 cup cashews
½ cup Nutiva hemp seeds
½ cup coconut sugar
¼ tsp sea salt
2 tsp vanilla extract
½ cup Nutiva coconut oil
2 ½ Tbsp chia seeds
1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews with water and strain.
2. If coconut oil is solid place in a pan or double boiler on the lowest temperature possible. Once oil becomes a clear liquid turn the heat off. Coconut oil should melt at 80 degrees Fahrenheit.
3. Place the water, the soaked cashews, the hemp seeds, the coconut sugar, the salt, and the vanilla extract in a high-speed blender. Blend on high until you have a nice creamy consistency.
4. Turn the blender on low and while it is running slowly pour in the melted coconut oil. Place the lid back on and run the blender on high for a few seconds.
5. Turn the blender on low and slowly pour in the chia seeds. You will want to make sure the chia seeds stay whole
6. Place mixture in a sealed container (a quart size mason jar works great) and refrigerate over night. Super Food Chia Pudding is great topped with cacao nibs and hemp seeds or fresh berries. Love light and Yummmm, for every one.
Click Here to view the Chia Pudding Recipe