1 Whole egg
1 tablespoon lemon juice
3/4 cup Prairie Emerald™ Hemp Oil
1/4 teaspoon salt
Fresh ground Black PepperAdd egg and lemon juice, salt and pepper and blend till smooth. With the blender running at low speed,gradually add the oil until thick.
Spinach Salad with Mandarins & Hemp Oil Dressing
Ingredients:
3 tsp. Prairie Emerald™ Hemp Oil
1 tsp. fresh lemon juice
1 tsp. balsamic vinegar
1 tsp. green peppercorn Dijon mustard
1 clove garlic, crushed
1 cup mandarin segments
1/2 cup chopped fresh parsley
Fresh Spinach leaves, torn
Salt & Pepper
Crushed Hemp Nuggets™
Mix first 5 ingredients in a bowl, let stand 15-20 minutes for flavour to develop. Toss over next threeingredients. Sprinkle with salt, pepper and Hemp Nuggets™. Enjoy.
Bruschetta with Hemp Oil
Bruschetta is a toasted or broiled bread, sprinkled with Hemp Oil, tomato and garlic. It is eaten as an appetizer, accompaniment or as a light nutritious snack.
Ingredients:
3-4 large ripe tomatoes, chopped small a few fresh basil leaves, chopped (or 1/2 Tbsp. of dry)
1 loaf of French bread, sliced
2-3 cloves garlic, crushed
8 Tbsp. Prairie Emerald™ Hemp Oil
Salt & Pepper
Ground Toasted Hemp Seed
Place chopped tomatoes in bowl. Season with salt and stir in basil, crushed garlic and Hemp Oil. Let stand for 15-20 minutes.
Toast or broil bread until it is crisp on both sides.
Spoon marinated tomato mixture on toast, grind fresh pepper and Hemp Seeds over and serve at once.
Hemp Seed Granola
Ingredients:
4 cups unsweetened plain granola
1/2 cup each hulled, toasted, unsalted, sunflower and pumpkin seeds
1/2 cup flax seeds
3/4 cup Hemp Nuggets™
1/2 cup honey or maple syrup
1/4 cup Prairie Emerald™ Hemp Oil
Preheat oven to 300F (150C).
Evenly spread granola in a 9 x 13 inch (3L) glass baking dish.
Bake for 10 minutes.
Add sunflower, pumpkin, flax and hemp seeds to the granola and mix well.
Place honey in a microwavable bowl or cup and heat for 1 to 2 minutes on high until hot but not boiling.
Pour over oil.
Drizzle honey mixture over the granola, mixing well until evenly coated.
Spread evenly and bake mixture for another 20 to 25 minutes, stirring occasionally.
Cool to room temperature before storing in an air-tight container.
Makes 8 cups (2L).
Hemp Pesto
Ingredients:
2 cups fresh basil, tough stems removed
1/2 cup Hemp Nuggets™
1/2 cup grated parmesan cheese
3 cloves garlic
3 tbsp. Prairie Emerald™ hemp seed oil
2 tbsp. fruity olive oil
Salt and fresh-ground pepper to taste
Clean and dry basil.
Chop in food processor.
Add hulled hemp seeds, cheese, garlic, hemp oil and 1 tbsp. olive oil.
Process in short bursts until you like the consistency.
Add the rest of the olive oil optionally, depending on preferred taste.
Add salt and pepper.
Makes abut 1 1/2 cups.
Serve over hot pasta.
Ruth's Hemp Burger
Ingredients:
1/2 cup ground flax (buy it ground or put in coffee grinder)
1/2 cup water at room temperature
2 1/2 cups cooked rice
1 cup Hemp Nuggets™
2 cups mixed frozen vegetables
1 small onion, finely chopped
1/2 cup flour, buckwheat or chickpea
1/4 cup sunflower oil
3 tbsp. chopped garlic
2 tbsp. tomato paste
1 tbsp. Dijon mustard
1 tbsp. salt
1 tsp. pepper
Cook rice in advance so that it has time to cool.
Mix flax and water in small bowl - set aside while mixing everything else.
Mix all other ingredients.
Mix in flax and blend well.
Chill for at least 15 minutes.
Form into patties.
Cook in skillet or on the BBQ.
Makes about 12 patties
Note - The burgers are vegan, soy-free and can be gluten free, depending on the flour used.
