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Mexican Rice

Oh this is a delicious one!  A vegetarian Mexican Rice dish your friends and family will love!

As most of you know…. we eat with our EYES first!  This dish is loaded with delicious healthy ingredients AND lots of bright colours to have your eyes saying Yummmmy!!

Mexican Rice
Mexican Rice
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Mexican Rice
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Instructions
  1. Combine all ingredients in a bowl for a fully balanced, healthy lunch.

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Banana Hemp Muffins

Deliciously moist and flavorful, you will just love snacking on these muffins any time of the day!  Not to mention, a great healthy option for the whole family!

Protein and Fiber packed yummy!!

Banana Hemp Muffins
Banana Hemp Muffins
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Banana Hemp Muffins
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  1. Preheat oven to 350 degrees.
  2. Peel 5 bananas and dump into your mixing bowl.
  3. Add milk, vinegar and melted margarine.
  4. Blend until bananas are mashed, mostly smooth with some small chunks is perfect!
  5. Add all dry ingredients, mix well.
  6. Spoon into 12 muffin tins, and sprinkle 1 tsp. of sweet n cinnamon hemp seeds on each one. Spoon into 12 muffin tins, and sprinkle 1 tsp. of sweet n cinnamon hemp seeds on each one.
  7. Bake for 35 mins....and there you have it!Bake for 35 mins....and there you have it!

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Sweet n Cinnamon Hemp Seed Zucchini Carrot Muffins

Zucchini and carrots are such a great combination…..now add in some deliciously flavoured Sweet n Cinnamon Hemp Seeds and you have an outstanding snack for any loved one!

Enjoy a moist, aromatic and healthy muffin that everyone will love!

Sweet n Cinnamon Hemp Seed Zucchini Carrot Muffins
Sweet n Cinnamon Hemp Seed Zucchini Carrot Muffins
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Sweet n Cinnamon Hemp Seed Zucchini Carrot Muffins
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Instructions
  1. Preheat oven to 350 degrees.
  2. Mix wet ingredients in a bowl.Mix wet ingredients in a bowl.
  3. Combine dry ingredients separately.Combine dry ingredients separately.
  4. Fold together and scoop into greased muffin tins.
  5. Bake for 25 mins.Bake for 25 mins.
  6. Top with cream cheese icing and sweet n cinnamon hemp hearts if desired.

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Hemp Seed Cinnamon Loaf

Cinnamon in any kind of bread…loaf…bun is just magical!  Again, this recipe has a weird way of having you smell it even though you haven’t made it yet!

So what are you waiting for?  Just imagine……oh and what about using cream cheese icing instead of hemp crumble??!!  Ohhhh myyy!

Hemp Seed Cinnamon Loaf
Hemp Seed Cinnamon Loaf
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Hemp Seed Cinnamon Loaf
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  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together coconut oil and sugar.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in coconut milk and vanilla.
  5. Add the flour, baking powder, salt and baking soda. Blend well.Add the flour, baking powder, salt and baking soda. Blend well.
  6. Fold in apples and hemp.
  7. Pour into a greased 9-in. x 5-in. loaf pan.
  8. For topping, combine the coconut oil and hemp using a fork or pastry blender until the mixture resembles coarse crumbs.For topping, combine the coconut oil and hemp using a fork or pastry blender until the mixture resembles coarse crumbs.
  9. Sprinkle over batter. Press into loaf slightly. Sprinkle over batter. Press into loaf slightly. 
  10. Bake for 60 minutes or until a toothpick inserted near the center comes out clean.
  11. Cool for 10 minutes before removing from pan to a wire rack.Yield: 1 loaf (16 slices).

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Sweet n Cinnamon Cream Cheese Icing

This is such a delicious icing that would go amazing on an Apple Cinnamon loaf, Carrot Zucchini Loaf…..or hey, why not try it as a fruit dip!

Sweet n Cinnamon Cream Cheese Icing
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  1. Blend cream cheese, milk and vanilla until smooth.
  2. Gradually add icing sugar, beating until light and fluffy. Stop adding when you get the desired consistency.
  3. Gently fold in Sweet n Cinnamon hemp.

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Guilt Free Fudge Drops

Yes you heard that right!!  Enjoy these guilt free fudge drops that can go anywhere!  Next time you have that sweet craving….just pop one of these in your mouth!

Guilt Free Fudge Drops
Guilt Free Fudge Drops
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Guilt Free Fudge Drops
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  1. Combine sugar, milk, oil and cocoa in large saucepan. Stir often while melting.Combine sugar, milk, oil and cocoa in large saucepan.  Stir often while melting.
  2. Bring to a rolling boil and boil, stirring constantly, for 90 seconds.
  3. Remove from heat.
  4. Add oats, hemp and vanilla.
  5. Drop by the spoonful and allow to cool.

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Broccoli Salad

Are you looking for a different salad from the every-day kind of leafy green?  You will love this and I am sure you will find yourself munching away at it all day long!
Vegan, dairy & egg free…..allergy friendly as well as a great source of protein, fiber and healthy fats!  What more could you as for?
BroccolE Salad
BroccolE Salad
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BroccolE Salad
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12people
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12people
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  1. Combine all salad ingredients in a large bowl.
  2. In a separate bowl, mix dressing ingredients.
  3. Combine and toss well.

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Chocolate Zucchini Muffins

These allergy-friendly, vegan, & gluten-free Chocolate ZucchinE Muffins are moist and nutritious – a family favorite!

Chocolate ZucchinE Muffins
Chocolate ZucchinE Muffins
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Chocolate ZucchinE Muffins
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  1. Combine flour mixture in a large bowl or ziploc bag.
  2. Mix flax meal and water together in a small bowl, set aside.
  3. Preheat oven to 350 F
  4. In a large bowl combine all dry ingredients. Stir in avocado oil, almond milk, and vanilla. Add banana and zucchini, mix well.
  5. Pour batter into muffin tins.
  6. Optional - Sprinkle Sweet 'n' Cinnamon Seasoned Hemp Seeds on top.
  7. Bake for 18 mins, or until toothpick comes out clean.
Recipe Notes

These muffins make for great building blocks too.  Check out how creative HempE founder Cyndal Johnston got when making a birthday cake for her 2 year old boy.

Zucchini muffin birthday cake

 

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Stuffed Mushrooms

I couldn’t believe they tasted exactly like the cream cheese ones I was craving! Creamy, delicious, and nutritious. I saved this recipe for you from Easter. There was none left over, just compliments and second helpings. 😊

Stuffed mushrooms
Stuffed mushrooms
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Stuffed mushrooms
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  1. Cover cashews fully with water (I think I soaked in about 2 cups water). Soak for 2.5 hours minimum, or overnight if you plan ahead.
  2. Drain, and then dump into blender with water, lemon juice, salt, apple cider vinegar, garlic powder, hemp seeds and fish. *Fish is optional, if you don't add it they'll still be delicious!* Blend until smooth. You can easily turn this into a vegetarian plate by substituting 1/3 cup of pollock for 1/3 cup of cooked navy beans.  
  3. Fill mushroom caps, and set into glass 13x9 pan.
  4. Pour broth around mushrooms, then sprinkle with pepper. Bake for 20 mins in a preheated oven temperature of 350 F.

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Protein Bars, or Grandma’s cookies..? Soft and chewy, quick and easy

Protein Bars
Protein Bars
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Protein Bars
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  1. Combine Flax and water in a bowl, set aside to form texture of an egg. In a large mixing bowl, combine oat flour, salt, cinnamon, baking powder, oats, and hemp seeds.
  2. In a small saucepan over low heat, melt honey and almond butter together. Remove from heat when just combined, careful not to boil.
  3. Pour over flour mixture, add your flax egg and 1/2 cup water, then mix well. Add chocolate chips and raisins.
  4. Press into 9"x13" glass baking dish, but squish in 2-3" from one end, so your dough is about 9"x11" Bake 350 F for 20 mins.
  5. Cool, slice, and serve. (They're delicious warm out of the oven, too...) I wrapped the bars individually for a grab and go meal. I'm storing them in my fridge to stay fresh, though I'm not sure they'll last long around here!

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