Cheese Sauce….need we say more??

So many people feel like cheese should be a food group…..and there are some that LOVE CHEESE but just can’t eat it anymore!  Look no further, now you can enjoy this yummy Dairy Free Cheese Sauce that you can add to pretty much anything!

Dairy Free Cheese Sauce
Dairy Free Cheese Sauce
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Dairy Free Cheese Sauce
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  1. In a small saucepan, heat oil and garlic powder on medium heat.
  2. Whisk in the arrowroot starch, and then slowly add the milk, whisking constantly.
  3. Remove from heat, and transfer into a blender.
  4. Add the remaining ingredients and blend well. If desired, return to saucepan and heat on medium, whisking constantly, until thickened to desired consistency.

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Junery is a side dish your family will enjoy!  With the addition of allspice and cinnamon to this mixture of deliciously cooked veggies….will have your house smelling like heaven!

This vegetarian dish is loaded with protein, omega 3, 6 & 9 oils and so much more….try for yourself!

Junery
Junery
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Junery
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6
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6
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  1. Preheat large skillet on medium heat.
  2. Add oil. Once oil is hot, toss in squash, cabbage and bok choy.
  3. Sprinkle with allspice.
  4. Cover and stir regularly, cooking for approx. 15 minutes until vegetables are cooked as desired.
  5. Stir in seeds, and serve.
  6. We tried serving it with pork chops and an apple cinnamon jam to dip the pork in! Yummmmy!We tried serving it with pork chops and an apple cinnamon jam to dip the pork in!  Yummmmy!

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These healthy and tasty pancakes are sure to be a family weekend tradition….who knows it may even sneak in on the weekday when you crave those breakfast dishes as dinners!

Sweet n Cinnamon Eggnog Pancakes
Sweet n Cinnamon Eggnog Pancakes
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Sweet n Cinnamon Eggnog Pancakes
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Instructions
  1. Combine all dry ingredients together in a large bowl.
  2. Combine all wet ingredients in a separate bowl.
  3. Add all wet ingredients to the dry ingredients bowl, mixing well.
  4. Drop by spoonfuls onto a pre-heated pan on medium heat.Drop by spoonfuls onto a pre-heated pan on medium heat.
  5. Flip pancakes when bubbles form and pop on top of the pancakes.Flip pancakes when bubbles form and pop on top of the pancakes.

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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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  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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Need something that you can make ahead, feed a crowd or just something to fill that tummy?  This deliciously hearty stew will be sure to do all that and more!  Packed with so much goodness, you family and friends will be asking for more!

This recipe is allergy friendly – dairy and wheat/gluten free!

HeartE Stew
HeartE Stew
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HeartE Stew
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  1. Heat large saucepan on medium high heat.
  2. Add oil and meat, sprinkle with Montreal Steak Spice.
  3. Cook approx. 10 minutes, stirring occasionally, until meat is browned.
  4. Add remaining ingredients.
  5. Once boiling resumes, reduce heat to medium low, and cover.
  6. Cook for approx. 30 minutes, stirring occasionally, until vegetables are tender.

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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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This mouth watering banana pancake recipe is gluten-free, vegan, and allergy friendly –  making them a hit in every kitchen.  They come out moist and fluffy, just like banana bread and have a crispy outside, the perfect combination!

HempE Banana Pancakes
HempE Banana Pancakes
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HempE Banana Pancakes
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  1. Mix Flax and water together, set aside. In large bowl, combine all dry ingredients.
  2. Preheat griddle pan on medium heat.
  3. Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas. Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas.
  4. Wet your hands, and then flick your fingers above the pan to test. If it's heated and ready for batter, the water will sizzle and evaporate quickly.
  5. Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn. This picture shows when they're ready to flip. Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked. Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn.   This picture shows when they're ready to flip.  Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked.
  6. Enjoy!Enjoy!
Recipe Notes

Make you Banana Pancakes Serve with your choice of butter, Earth Balance margarine, peanut butter, almond butter, hemp butter.... sliced bananas, or any other topping your heart desires!

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Who can say no to pancakes??

Not too many people can!  Try this healthy Allergy Friendly Pancake recipe that your friends and family will love!

These are our favourite Allergy Friendly Pancakes. They're fluffy, moist, and nutritious. #vegan #glutenfree #dairyfree #eggfree #protein
These are our favourite Allergy Friendly Pancakes. They're fluffy, moist, and nutritious. #vegan #glutenfree #dairyfree #eggfree #protein
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We always double this recipe, and store leftovers in the fridge for toasting throughout the week.
These are our favourite Allergy Friendly Pancakes. They're fluffy, moist, and nutritious. #vegan #glutenfree #dairyfree #eggfree #protein
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We always double this recipe, and store leftovers in the fridge for toasting throughout the week.
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  1. Mix egg replacer and water in a small bowl, then set aside.
  2. In a large mixing bowl combine all dry ingredients, and mix well. Then create a "well" in the centre to pour your liquid ingredients into.
  3. Start preheating your pan on the stove, at medium-high heat.
  4. Add the prepared egg replacer, then oil, vanilla and milk (if you use unsweetened vanilla almond milk then omit vanilla). Do not stir until all liquids are in the bowl.
  5. Use a whisk to mix in a fast, circular motion. This will avoid large lumps from forming in the batter. You can also use a power blender if desired.
  6. Test if your pan is hot enough by wetting your hands under water, and then flicking your fingers to splash small drops of water onto it. If they sizzle and evaporate quickly your pan is ready.
  7. Pour a spoon full of batter per pancake. Cook for approx. 3 minutes per side. I use the bubbles in the pancake as a guide, waiting until almost all bubbles are popped.
  8. Serve with Earth Balance margarine, natural peanut/almond butter (if desired), and maple syrup. Enjoy!

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Recipes you and your family will love, while enjoying the health benefits of hemp every day!