Recipe

[[ recipeID=recipe-9kpq57817, title=A one tray, omega three, whole-food bomb! ]]

[[ recipeID=recipe-8kpqfzkjr, title=VEGAN HEMPSEED PESTO & AVOCADO TOAST ! ]]

[[ recipeID=recipe-8kpqh1pon, title=Salmon Hempseed Burger ]]

[[ recipeID=recipe-8kpqhnkqv, title=Raw Choc Hemp Seed Brownies ]]

A one tray, omega three, whole-food bomb!

When we came up with this recipe, we asked ourselves ‘how can we make the most nutrient dense family meal both simple, quick, yet bursting with flavour?’  

One tray, hempseed and herb crusted salmon is the answer!

To add a whole new dimension of flavour and texture to the baked salmon, we’ve crusted it in a mix of vibrant herbs and super healthy omega 3 filled hemp seeds from Soulseed.

Servings: 4

Keywords: Salmon, Hemp, One Tray, Healthy, Quick

  • Cook Time: 10 mins

Ingredients

Instructions

Ingredients

  • 4 Salmon Portions
  • 1 Baby vine tomatoes
  • 1 Bunch Broccolini
  • 5 Chat potatoes, cut in half
  • 4 Golden shallots, cut in half
  • 1 Garlic clove, cleaned
  • 1 Red Chili
  • 1 Tablespoon Hempseeds
  • ½ Tablespoon Olive oil
  • 3 Tablespoon Herbs, chopped fine
  • ¼ Garlic (minced)
  • 1 Lemon and rind
  • 1 Cup Yoghurt
  • ¼ Tablespoon Lemon juice
  • 1 Squash or zucchini
  • 1 Lim rind

Instructions

  1. Preheat the oven to 200C (400F).In a tray add potato, garlic, chili, salt, pepper and olive oil, toss and roast until tender, (5 minutes)Add the chopped herbs, hemp seeds, lemon rind, lime rind, salt, and pepper on your chopping board and mix well.Roll your salmon in the herb mix then set asideOnce your salmon is done remove your baking potatoes from the oven. In the same tray add your tender ingredients – broccolini, tomato and zucchiniTop your veggies with your herb rolled salmon and then place the tray back in the oven. Bake for 5-7 minutes or until your salmon is cooked and flakey.Top with some yogurt, serve with some lemon and enjoy!

Vegan Hempseed Pesto & Avocado Toast

Lola’s vegan pesto is made with all the normal pesto goodies, like basil and garlic, but is then elevated with hulled hemp seeds, hemp-oil, and nutritional yeast. Everything goes into a blender or food processor on a high speed until its smooth and sexy. It’s that simple!

This pesto recipe is so tasty I’d recommend making a double batch and storing it in the fridge for breakfast, lunch, and dinner haha!

We’ve served our pesto on gluten-free, vegan, sprouted toast with some perfectly ripe avocados, cut into cool shapes.

Servings: 2

Keywords: Brekkie, Hemp, Pesto, Avocado

  • Prep Time: 5 mins

Ingredients

Instructions

Ingredients

  • 4 Tablespoons Hemp-Oil Hemple
  • 1 Cup kale
  • 1 ½ Cup basil leaves
  • 1 ½ Tbs savory yeast
  • 6 Tbs hemp seed Soulseed
  • 2 Tbs apple cider vinegar
  • 1 Garlic clove minced
  • 1 Avocado
  • 2 Sliced toast
  • 1 Tbs hemp seeds garnish
  • Salt
  • Pepper

Instructions

  1. Into a blender place hemp-oil, kale, basil, yeast, hemp seeds, vinegar, and garlic clove. Blend until smooth (add more oil if needed). Taste and season to your liking with salt and pepper. Serve your vegan pesto on warm toast with ripe avocado, garnish with more hemp seeds, and enjoy!

Salmon Hempseed Burger

In this recipe, we use Soulseef hempseeds to bind the burgers and provide a creamy texture. Hempseeds also offer a nutritious punch of omega 3s, fibre, magnesium and zinc. Plus, combining the Vitamin A from the potatoes, with hempseed amino acids helps to form collagen – which is awesome for healthy skin and tissue.

We then finish off by stacking the cooked burgers in a soft brioche, with our vegan hempseed pesto and avocado (see recipe above).


Servings: 3

Keywords: Salmon, Burger, Healthy, Hemp

  • Prep Time: 0 mins
  • Cook Time: 15 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 1 Cup mashed potatoes
  • 3 Salmon fillets, cooked
  • 3 Tbsp hemp seeds
  • 1 Tsp English mustard
  • Zest of ½ lemon, plus wedges to serve
  • 1 Tbsp chopped parsley
  • 3 Tbsp plain flour
  • 1 Egg beaten
  • 100 g dried breadcrumbs
  • 4 Tbsp extra virgin olive oil
  • 4 Burger buns
  • 2 Baby cos salad
  • 1 Lemon
  • 2 Avocados

Instructions

  1. Mix the potato, hemp seeds, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.Serve salmon cakes in fresh burger buns or lettuce leaves, layered with pesto, cabbage, salad and avocado.

Raw Choc Hemp Seed Brownies

Hemp seeds are the new sustainable and healthy superfood, and there is no better way to use the creamy texture and mild flavour than in these raw chocolate brownies!

Servings: 2

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 20 mins

Ingredients

Instructions

Ingredients

  • 270 g (9. oz/1½ cups) medjool dates, pitted
  • 90 ml (3 fl oz) spiced rum
  • 80 g (2½ oz/⅓ cup) hemp seeds
  • 100 g (3½ oz/1 cup) almond meal
  • 50 g (1¾ oz/¼ cup) 100% raw cacao powder
  • 1 Vanilla bean, split, seeds scraped
  • Finely grated zest of 1 lemon
  • 2 Tbsp chopped macadamias
  • 2 Tbsp cocoa nibs

Topping

  • 125 ml (4 fl oz/½ cup) coconut oil
  • ½ Tsp finely chopped lavender leaves
  • 50 g(1¾ oz/¼ cup) 100% raw cacao powder
  • 2 Tbsp maple syrup
  • 1 Tbsp bee pollen (optional)
  • 5 Lavender flowers or rose petals (optional)

Instructions

  1. Line a 20 cm (8 inch) square cake tin with baking paper. Soak the dates in the spiced rum for at least 10 minutes, then place into a food processor with the hemp seeds and process until puréed and combined.Add the almond meal, cacao, vanilla seeds and lemon zest. Process until combined and sticky. Transfer to a bowl and fold through the macadamias and cocoa nibs. Spoon into the prepared tin and smooth the surface. Refrigerate for at least 2 hours, until firm, or place into the freezer for 15 minutes if you’re short on time.To make the topping, gently heat the coconut oil with the lavender in a saucepan, then remove from the heat and set aside for 5 minutes to infuse. Sift in cacao powder then add the maple syrup and mix until combined and smooth.Pour the topping onto the brownie slab and refrigerate for 10 minutes. Cut into squares to serve. Garnish with a sprinkle of bee pollen and some fresh lavender flowers or rose petals, if using.