Breakfast pudding

Make this pudding before you go to bed, store it in the refrigerator, and you will wake up to a quick, omega-rich breakfast all ready to go on busy mornings. Two tablespoons of hemp hearts have 5 grams of complete protein and 2 tbsp of chia seeds have 5 grams of fiber. It is important to include protein and fiber in your breakfast routine if you want to slim down.

Ingredients

  • 1 1/2  cups unsweetened coconut beverage
  • (2% fat) or other unsweetened non-dairy milk (hemp, almond), room temperature
  • 1/3  cup white or black chia seeds
  • 2 tbsp hemp hearts (hulled hemp seeds)
  • 2 tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2  tbsp fresh lemon juice
  • 1/8  tsp pink rock salt or gray sea salt

Garnish

  • 1 cup fresh raspberries or 2 tbsp dried cranberries, apple juice sweetened

Optional addition

  • 2 tbsp unsweetened shredded coconut

Directions

  • Place coconut beverage in a medium bowl. Whisk in chia seeds until completely covered with liquid.
  • Add hemp hearts. Whisk in honey, vanilla, cinnamon, ginger, lemon juice and salt until well combined. Cover and refrigerate until mixture thickens to a pudding texture, about 6 hours.
  • Scoop chia pudding into bowls.Top with berries and coconut (if using).

Makes 4 servings.

 

Marinated Carrot-Ribbon Salad

This is a beautiful salad, especially if you are able to use sweet and crunchy heirloom carrots. Studies show that while heirloom seeds produce smaller yields, they are higher in nutrients and may be more nutritious than the industrially-grown vegetables you find in your supermarket. The pro-vitamin A found in carrots stimulates the production of special white blood cells that attack inflammation-causing bacteria, viruses and yeast. Another good reason to shop at your local farmers' market!

Ingredients

  • 3 cups heirloom carrots, sliced into ribbons
  • 1 cup thinly sliced fennel bulb
  • 1/4  cup sunflower seeds (plus extra for garnish)
  • 1/4  cup chopped fresh dill (plus extra for garnish)
  • 1/4  cup chopped cilantro (plus extra for garnish)

Dressing

  • 1 tbsp raw honey
  • 1/4  cup extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp wheat-free tamari or coconut aminos or 1/4  tsp sea salt
  • 1/2  tsp caraway seed
  • 1/2  tsp cumin
  • 1 clove garlic, crushed

Directions

  • Place carrot strips and fennel in a mixing bowl and add sunflower seeds, dill and cilantro.
  • Combine all dressing ingredients in a small bowl and mix well.
  • Add dressing to salad and toss gently. Marinate for 2 to 8 hours.
  • Before serving, garnish with extra sunflower seeds, dill and cilantro.

Makes 4 side salads.

 

Red, White and Blue Pie

This sweet and subtly tart dessert is the perfect thing to bring to a summer barbecue. you can use strawberries or raspberries in this recipe, or both if you prefer. Berries are at the top of every superfood list because they are low in sugar, high in fiber and absolutely bursting with antioxidant and anti-inflammatory nutrients-not to mention flavor!

Ingredients

Crust

  • 1 1/2  cups unsweetened shredded coconut, dried
  • 10 pitted Medjool dates
  • 1/4  tsp whole vanilla bean powder or 1/2  tsp pure vanilla extract
  • 1 tbsp virgin coconut oil

Filling

  • 3 cups blueberries
  • 1 1/2  cups sliced strawberries or raspberries or combination
  • 10 pitted Medjool dates
  • 2 tbsp fresh lemon juice
  • 2 cups unsweetened shredded coconut, dried

Directions

  • In a food processor combine all crust ingredients until well combined. Press into a 10-inch pie dish and set aside.
  • In food processor, combine filling ingredients until well mixed, but avoid lique- fying ingredients. Spread into crust and let pie set in the fridge for 2 hours before slicing.

Makes 12 servings.