Ingredients:

• 1 cup rolled oats
• ½ cup plain yogurt
• ½ cup milk
• 1 ½ cups flour
• ½ cup brown sugar
• ¼ cup cocoa powder
• ¼ cup Nature’s Earthly Choice^™ Hemp Seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• 3 ripe bananas – mashed
• ⅓ cup oil
• 1 egg
• ½ cup chocolate chips

Directions:

1. Preheat oven to 375°F and line in a muffin tin with 12 baking cups.
2. In a large bowl, mix together oats, Hemp Seeds, yogurt and milk. Set aside to soak for 10 minutes.
3. Meanwhile, whisk together remaining dry ingredients in a small bowl: flour nutmeg.
4. In a medium bowl, whisk together mashed bananas with oil and egg. Add to the soaking oat mixture and stir to combine.
5. Slowly add the wet ingredients to the dry ingredients, stirring until just barely combined. Stir in chocolate chips. Do not overmix or you’ll end up with tough, dry muffins.
6. Scoop batter evenly into 12 lined muffin tins, filling each to about ¾ full. Bake until toothpick comes out clean, about 20 minutes.

Ingredients:

• ½ cup whole grain cracker crumbs
• 1 tablespoon salt-free seasoning
• 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon finely chopped fresh basil (or 1 teaspoon dried)
• 1 tablespoon Nature’s Earthly Choice^™ Hemp Seeds
• 2 tablespoons egg whites
• 2 tilapia fillets, about 150g each (other white mild fish such as cod or haddock would work as a substitute)
• Lemon wedges, to garnish

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Crumble the crackers in a food processor and pulse on high until fine crumbs form.
3. Add the salt-free seasoning, parsley and basil and continue pulsing until the herbs are very finely minced and incorporated with the cracker crumbs.
4. Stir in the Nature’s Earthly Choice^™ Hemp Seeds, then dump the coating mixture out onto a plate.
5. In a shallow bowl, dip one of the fish fillets into the egg whites.
6. Immediately transfer it onto the plate containing the crumb mixture. Coat evenly on both sides, then place it on the lined baking sheet.
7. Repeat with the other fillet.
8. Bake for 20 to 25 minutes depending on the thickness.
9. Enjoy with lemon wedges and a green salad if desired.

Ingredients:

• 2 Frozen Bananas
• 1 Cup Strawberries
• ½ Avocado
• 2 Handfuls Spinach
• 1 Handful Kale
• 1 Tablespoon Nature’s Earthly Choice^™ Flax Seeds
• 1 Tablespoon Almond Butter
• ½ Cup Coconut Water

Toppings

• Sliced Strawberries
• Sliced Kiwi
• Dragon Fruit
• Coconut Flakes
• Nature’s Earthly Choice^™ Hemp Seeds

Directions:

1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a honeydew, and top with fruit, coconut flakes and hemp seeds.

Ingredients:

• 3 cups (about 1 pound) dried apricots, roughly chopped
• 1 cup chopped pitted dates
• 1 cup Nature’s Earthly Choice^™ Hemp Seeds
• 2 tablespoons lemon juice
• 1 teaspoon ground nutmeg
• 1 teaspoon gluten-free vanilla extract

Directions:

1. Line an 8 x 8-inch pan with parchment paper and set aside.
2. Pulse all ingredients in a food processor until mixture forms a chunky paste. Transfer to prepared pan and press with a spatula to create an even thickness. Cover and chill until firm, 1 to 2 hours, and then cut into squares.

Ingredients:

• ½ cup Nature’s Earthly Choice^™ Hemp Seeds
• ½ cup finely shredded coconut
• ¼ cup Nature’s Earthly Choice^™ Chia Seeds
• 3 eggs
• ¼ cup coconut flour
• ¼ cup coconut oil, melted
• 1 ½ teaspoon cinnamon
• ½ teaspoon ginger
• ⅛ teaspoon sea salt
• ¼ cup erythritol or maple syrup

Directions:

1. Form into cookies and place on cookie sheet. Note: with coconut flour, your cookies will not spread or flatten, so if you make them into balls you need to flatten them into the shape in which you want them to end up.
2. Bake for 15 minutes at 350 degrees.

Ingredients:

• 80 gr of cashews, soaked for 8 hours
• 40 gr Nature’s Earthly Choice^™ Hemp Seeds, soaked for 15 minutes
• 1-2 bananas
• 1 avocado
• 2 spoons honey (agave, maple syrup for vegan version)
• 100 ml water
• 1 spoon lemon juice
• Vanilla powder

Directions:

1. Mix all the ingredients in a blender until it’s all mixed up, creamy and fluffy. The bananas and the avocado should be very ripe and frozen for at least 12 hours.

Ingredients:

• ¼ Cup Almond Milk
• 1 Banana
• 2 Cups Frozen Pineapple
• 2 Tablespoons Honey

Toppings

• Bananac
• Pineapplec
• Coconut Flakes
• Nature’s Earthly Choice^™ Hemp Seeds

Directions:

1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a pineapple, and top with fruit and hemp seeds.

Ingredients:

• 1 Banana
• 2 tablespoons Nature’s Earthly Choice^™ Hemp Seeds
• 1 tablespoon Peanut Butter

Directions:

1. Cover banana with peanut butter and Hemp Seeds. Cut into slices.

Ingredients:

• 4 boiled eggs
• ½ spinach cooked & drained
• ¼ cup Nature’s Earthly Choice^™ Hemp Seeds
• ½ cup cottage cheese
• ¼ cup roasted sweet peppers
• Sea salt & black fresh ground pepper to taste
• 3 tablespoons EVOO

Directions:

1. Mix all ingredients into a bowl, evenly & gently.
2. Let it sit for 30 mins.
3. Boil eggs, let them cool, peel them and cut them in half. You can either remove the yolks or leave them.
4. Add one full lump in each half of the open egg.

Ingredients:

• 1 cup sunflower seed butter (chunky)
• ¼ cup coconut oil
• 1 ½ tablespoon maple syrup
• ¼ teaspoon sea salt
• ¼ cup dark chocolate chips
• 2 tablespoons Nature’s Earthly Choice^™ Hemp Seeds

Directions:

1. Mix sunflower seed butter, maple syrup, coconut oil, and salt together in a bowl.
2. Pour mixture into a lined muffin tin
3. Sprinkle chocolate chips and Hemp Seeds over top and pop into the freezer for about 30 minutes to set.
4. Store in the freezer in a sealed container.

Ingredients:

• 4 cups cauliflower florets
• ½ cup Nature’s Earthly Choice^™ Hemp Seeds
• 1 ¼ cups tightly packed basil (or more as desired)
• 1 teaspoon dried dill
• Juice of 1 medium-large lemon (or more as desired)
• Zest of ½ lemon
• 1 large clove garlic
• Cayenne pepper to taste
• Sea salt and black pepper to taste
• 1-2 tablespoons olive oil if you like a richer or fattier flavor

Directions:

1. Steam the cauliflower until tender but not breaking apart.
2. In a food processor, pulse the garlic and Hemp Seeds to break them down.
3. Add the rest of the ingredients except the basil. Process until well combined.
4. Add the basil and pulse a few times until the basil is broken down but still visible as flecks in the pesto.
5. Taste, adjust spice and seasoning, and serve.

NOTE: You can enjoy this over zucchini noodles, quinoa or brown rice pasta, kelp noodles, as a dip for veggies, crackers or organic corn chips, in cabbage or lettuce leaves rolled up with extra raw veggies, on top of a salad, or even on its own.