Hemp Carrot Soup...~

[Pharm Girl]

Prep Time: 10 minutes

Makes: 3 servings



1/4 cup Hemp Seed Oil

4 cups carrots, chopped

3 cups water

1/4 cup white onion, chopped

1/4 cup parsley

1/4 cup arugula or spinach

1/4 cup sun-dried tomato

1 tbsp dried oregano

1/4 cup fresh-squeezed lemon juice

1 tbsp dried hot pepper (optional)

1 large avocado, peeled and cubed

3 tbsp Shelled Hemp Seeds

1 sprig parsley (garnish)



Combine all ingredients except avocado and Shelled Hemp Seeds in a blender.
Blend on high for about five minutes, until creamy and warm.
Put some avocado in each serving bowl and pour the soup over top.
Sprinkle with Shelled Hemp Seeds and garnish with a sprig of parsley.

[Pharm Girl]

Prep Time: 15 minutes

Marinade Time: 1-2 hours

Makes: 2 servings



Marinade

1/2 cup Hemp Seed Oil

1 tsp curry powder

1/2 tsp liquid honey

1/4 cup apple cider vinegar

2 garlic cloves, finely chopped

2 tbsp fresh parsley, chopped

salt and pepper to taste



Vegetable Ingredients

1 1/2 cups fresh mushrooms, sliced

1/2 cup green onions, chopped

4 large tomatoes, sliced

1/2 cucumber or zucchini, sliced

2 tbsp Shelled Hemp Seeds



Combine all marinade ingredients in a bowl. Mix well.
Marinate vegetables for 1-2 hours before serving. Sprinkle with Shelled Hemp Seeds.

[Pharm Girl]

Prep Time: 5 minutes

Makes: 12 Fl oz



2 to 3 fresh basil and/or sage leaves (no stems)

1 to 2 sprigs fresh thyme

1 to 2 sprigs marjoram or oregano

1 sprig fresh rosemary

12 Fl oz Hemp Seed Oil

1 garlic clove, peeled and halved



Check the fresh herbs for bad or discolored parts and discard.
Crush herbs to bring out the flavors.
Combine the herbs with the Hemp Seed Oil and garlic.
Pour into a clean jar. Cover and seal tightly.

Store in the refrigerator for 72 hours, allowing the herbs to steep in the oil.
Pour the mixture over a fine screen filter to strain out the herbs and garlic. Discard. Store the remaining liquid in a sealed jar in the refrigerator for up to three weeks.

[Pharm Girl]

Prep Time: 10 minutes

Cook Time: 12 minutes

Makes: 6 dozen



2 cups whole wheat flour

1 teaspoon baking soda

1 tsp salt

1 cup butter (or Hemp Seed Nut Butter)

3/4 cup maple syrup or Birch Syrup!

3/4 cup local honey..

2 eggs or egg replacer

1 tsp vanilla extract

2 cups uncooked oat flakes

1/2 cup Shelled Hemp Seeds

1 cup dried cranberries or raisins



Preheat oven to 350 degrees.

Sift together flour, baking soda and salt. Set aside.
In a separate bowl, beat together butter, maple syrup, honey, eggs and vanilla until light and fluffy.
Add flour mixture and oats. Stir until well combined. Add Shelled Hemp Seeds and cranberries. Stir.

Drop rounded teaspoonfuls onto cookie sheet, approximately 2 inches apart. Bake until golden brown, about 10 to 12 minutes. Let stand 1 minute on the baking sheet before removing. Cool on a wire rack.

[Pharm Girl]

Prep Time: 10 min.

Cook Time: 45-60 min.

Makes: 1 loaf



1 1/4 cups whole wheat flour

1/2 cup Hemp Seed Flour

2 3/4 tsp baking powder

1/2 tsp salt

1/4 cup Shelled Hemp Seeds

1/4 cup chocolate or carob chips (optional)

2 eggs

1/3 cup applesauce

2/3 cup sugar

1 cup very ripe bananas, mashed (about 3 medium bananas)



Preheat oven to 300 F. Grease or spray a 9 x 5 or 8 1/2 x 4 1/2 loaf pan.
Combine dry ingredients in a bowl.

In a separate bowl, combine eggs, applesauce and sugar using a mixer. Mix at medium speed until pale yellow color.
Add dry ingredients and bananas alternately to the wet ingredients. Mix at medium speed until well blended.

Pour into loaf pan. Bake until cake tester comes out clean and dry, about 45-60 minutes. Let cool in pan for 20-30 minutes before turning out onto wire rack.

[Pharm Girl]

Prep Time: 10 minutes

Makes: 20-30 squares



1 pound dark unsweetened baking chocolate

Stevia or Splenda (to your desired taste)

1/2 pound Shelled Hemp Seed

Nuts or dried fruit (for topping)



Melt chocolate in double boiler.
Add Stevia or Splenda to taste.

Add Shelled Hemp Seed and stir well.
Pour onto waxed paper-covered cookie sheet. Press nuts or dried fruit onto the surface in a grid pattern. Let cool, but do not let chocolate set too firmly - it will break.

Cut into squares so that a piece of fruit or nut is on each square. Store in fridge or freezer.

[Pharm Girl]

Servings: 3 servings
Prep Time: 30 minutes


Directions:

1 cup milk
1 cup hulled hemp seed
1/8 cup maple syrup or birch
1 egg and 1 egg yolk

Pre-heat oven to 275 F
Place milk in a small pot and bring to a boil then remove from heat.
Place hemp seed in a small bowl and pour the milk and maple syrup in with the hulled hemp seed, cover lightly with plastic wrap
Let rest for 10 minutes, then place ingredients in a blender at high speed for 3 minutes or until smooth.

Remove ingredients from the blender and place in a small bowl. Add the eggs and wisk.

Place hemp mixture in 4 4 ounce ramkins or coffee cups and place in an oven proof pot with hot water half way up the sides of the ramkins or coffee cups
Cover pot and place in oven.
Bake for 30 to 35 minutes or until firm when you wiggle the custard.
Remove from the pot and refrigerate.


Serve when cool.

[Pharm Girl]

1 cup butter or margarine
1 cup white sugar
1 cup dark brown sugar
2 large eggs
1 tsp. vanilla
1 1/2 cups all purpose flour
2/3 HEMPOLA gluten free baking flour
2 1/2 cups oatmeal (ground up in blender; superfine)
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 cups chocolate chips
1/4 cup cocoa


Procedure

Preheat oven to 375 degrees F. Cream together butter, and both sugars. Sift together flour, oatmeal, salt, baking powder, baking soda, and cocoa. Add eggs to butter and sugar mixture. Mix dry ingredients into wet. Drop onto ungreased cookie sheet. Bake for 8 mins. or till done.
* yields 65 cookies
*Dough freezes well, may wish to freeze half

[Pharm Girl]

1 cup Hemp hearts (shelled hemp seeds)

2 cups Raw Sesame tahini(=one 16 ounce jar)

3 cups soaked raisins or currants(start with 2 dry cups)

1/4 cup carob powder

1/4 cup honey

1 tsp cinnamon

1 tsp cloves


Directions:

Soak the raisins in water for 8 hours. Drain off the water.

Mix the tahini and raisins together in a bowl and stir. Then run the mixture through a Champion juicer with the "solid" plate. If you don’t have a Champion juicer, mix the tahini and raisins in a food processor until they form a paste.

In a bowl, combine the paste with the remaining ingredients. Stir vigorously until well mixed. Press the mixture into a 9 by 13 casserole pan

Place the pan in the refrigerator for 5 minutes. Cut the fudge into pieces and serve.

Note: If you really like carob, try doubling the amount.

[Pharm Girl]

10 ounces soft tofu

1 cup hemp hearts (shelled hemp seeds)

1/4 cup sunflower seeds

1/4 cup scallions, chopped

2 Tbs. soy sauce

2 Tbs. nutritional yeast

1/2 tsp. dried basil

2 cups herb seasoned stuffing


Directions:

In a blender, puree tofu then add the rest of the ingredients except stuffing. Put stuffing into a bowl and pour tofu mixture over top. Mix well. Form into burger patties and bake on a greased cookie sheet in a 300 F oven for 25-30 minutes or until golden brown.

Makes: 6 patties

Prep Time: 10 min.

Cook Time: 30 min.