Posts Tagged ‘recipes’

Hempseed Pesto

Makes 2 cups


  • 1 cup baby spinach
  • 2 cups fresh basil
  • 1 cup hemp seeds
  • Himalayan pink salt and ground black pepper to taste
  • 1 Tablespoon crushed garlic
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons hemp oil
  • ¼ – ½ cup water or veggie broth to bring to desired consistency


Combine all ingredients in a food processor/Vitamix/Ninja and blend until all ingredients are mixed together. Add more water or veggie broth as needed to achieve desired consistency.

This is a fantastic recipe to serve over fish, chicken, pasta, even as an appetizer with bread and olive oil, or anything your family desires this holiday season. fantastic over pastas or pizzas.


Butternut Squash Hempseed Latkes

Serves 12


  • 8 cups butternut squash, peeled and grated (any kind of squash will do)
  • 2 small onion, peeled and grated
  • 6 eggs, whisked
  • 1 cup hemp seeds
  • coconut oil


In a large bowl, mix together squash, onion, eggs and hemp seeds. Next, heat a large skillet over medium-high heat. Add the coconut oil. While the oil is heating up, using clean hands, form the batter into ½ inch thick patties. Fry latke patties on each side until golden brown and crispy. Drain excess oil once you have removed them from the pan by placing on a plate lined with paper towels.

Serve with sour cream or applesauce.


Whole Wheat Hempnut Cranberry Bread

Recipe courtesy of The Galaxy Global Eatery Hemp Cookbook

Makes 1 loaf


  • 1 2-ounce package dry active yeast
  • ¾ cup warm water
  • 1 ½ cups whole wheat flour
  • ¼ cup nonfat dry milk powder
  • 1 ½ teaspoons salt
  • 1 large egg
  • 2 Tablespoons hempseed oil
  • 2 Tablespoons honey
  • ¾ cup bread flour
  • ½ cup dried cranberries
  • ½ cup hempnuts, toasted plus more for sprinkling

Egg wash

  • 1 large egg, lightly beaten
  • 1 Tablespoon milk


Preheat oven to 375°F. Grease a 9-x-5-inch loaf pan and set it aside. Combine the yeast and warm water in a medium bowl. Allow to sit for 5 minutes, or until creamy. Combine the whole wheat flour, non fat dry milk powder, and salt in a separate bowl and make a well in the center. Mix together the egg, hemp seed oil, and honey and combine with the yeast mixture. Pour the wet ingredients into the well, and mix until a batter-like dough forms. Add the bread flour ¼ cup at a time to form a shaggy mass of dough that can be lifted and placed on a work surface. Let sit for 3 to 5 minutes to allow the whole wheat flour to fully absorb the moisture of the mixture.

Knead dough by hand for 10 minutes, until soft and elastic. Place in a greased bowl and cover with plastic wrap. Let rise at room temperature for 1 hour, or until doubled in volume.

Punch the dough down. Pat into a circle and sprinkle with cranberries and hempnuts. Knead for a few minutes to incorporate the ingredients, then cover with plastic wrap and allow to sit for 5 to 6 minutes. Flatten the dough into an oval the same length as the loaf pan. Fold the dough lengthwise in half and pinch the seam tightly together. Drop the mass into the prepared pan seam side down.

Tuck the ends of the dough under and gently push the dough into the corners of the pan with your fingers. Cover with plastic wrap and let rise at room temperature until level with the edge of the pan (approximately 35 to 45 minutes).

Brush the loaf with the egg wash and sprinkle liberally with the additional hempnuts. Bake in middle of oven for about 40 minutes, or until is hard and sounds hollow when tapped on bottom. Remove the finished bread from the pan and allow to cool on a wire rack. Serve.


Medicated Coconut Oil Chocolate Chip Cookies


  • 3/4 cup melted Julie and Kate’s medicated coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), no substitutions
  • 1 teaspoon baking soda pinch salt, optional and to taste
  • one-12 ounce bag (2 cups) semi-sweet chocolate chips


In a large bowl, combine the butter, brown and white sugars, egg and vanilla. Beat on medium-high speed until well combined, about 2 minutes.

Scrape down the sides of the bowl and then add the flour, pudding mix, baking soda, optional salt. Beat on low speed until just combined, about 1 minute.

Again, scrape down the sides of the bowl, and then add the chocolate chips. Beat on low speed until just combined, about 30 seconds. Mixture will look both oily and dry, which is fine.

Use a small measuring cup or your hands, form approximately 12 equal-sized mounds of dough by compressing, compacting, and squeezing until the dough comes together; don’t be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, fuzzy, or seemingly too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Make sure the cookies are in the exact shape you want them before chilling (it’s difficult to re-shape them after chilling).

Preheat oven to 350 ̊F. Spray baking sheet with nonstick spray or oil. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 min- utes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Ganja Kitchen Revolution: The Bible of Cannabis Cuisine

reviewed by Caroline Hayes

Author and professional culinarian Jessica Catalano has loved food her whole life and it shows in her recipes. Well thought out, planned recipes involving fresh and easy-to-find ingredients. She swears that her recipes are easy enough for anyone to create.

Allow me to mention how gorgeous this book is! There are big, bright images that literally made my mouth water. Don’t dare try and read this book on an empty stomach.

There is a lot of information packed into this 267- page cannabis themed cookbook and it’s a little complex in the beginning. Reading the first few chapters on dosing and strains will benefit you come cook time. Jessica’s “revolutionary new dosing chart” presents a more in depth process of making homemade edibles than ever before. Once you get the dosing and serving

sizes down, you will be the most prepared cannabis chef around. Like most handy cannabis cookbooks, she helps you make those infused oils, canna and nut butters and extracts that will go into these strain specific recipes.

Catalano really took a lot of time to break down how the flavors of each different strain will affect the flavors of the recipes in side dishes like “Lebanese Sour Diesel Tabouli” and the beverage “American Strawberry Cough Milkshake.” Your friends will be so impressed with the recreation of these dishes.

This cookbook flows nicely and there are definitely recipes for everyone, vegans and meat eaters alike. Be sure to pick a copy to really infuse your 420.,

Chocolate Covered Strawberries Dipped in Hemp Seeds


  • 1 pound fresh strawberries, washed and dried
  • 6 ounces semisweet chocolate
  • 3/4 cup hulled hempseeds


  1. Place chocolate in bowl and set over a saucepan of simmering water. Stir occasionally until melted, about 5 minutes. Mean- while, place hemp seeds in a separate bowl and line a baking sheet with waxed paper. Remove chocolate from heat.
  2. Dip strawberries in chocolate, coating all sides evenly.
  3. Roll chocolate covered strawberry in hemp seeds, again coating all sides evenly. Place on waxed paper.
  4. Refrigerate for at least 30 minutes

Turkey Meatballs with Hemp Seed and Cheese

Makes about 18-30 meatballs, depending on the size


  • 1 1/2 lbs. ground turkey
  • 1/2 cup Romano cheese
  • 1/4 cup shelled hemp seeds
  • 1 teaspoon garlic salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme (or less)
  • 1 egg, beaten
  • 2 teaspoons Worcestershire sauce
  • 3 teaspoons olive oil

Directions: Place ground turkey into medium sized plastic bowl. Next, combine garlic, sage, rosemary and thyme in a mortar and pestle or spice grinder and grind until fine. Set aside.

Sprinkle herbs, Romano and hemp hearts over the turkey; then add the egg and Worcestershire sauce. Using clean hands, mix the herbs, cheese and egg into the ground turkey. Mix just until combined.

Using a spoon to scoop out same-size pieces of meat mixture and form into individual meatballs by rolling them between your hands. Do this with all the mixture.

Heat 2 tablespoons oil in a large non-stick frying pan. (Add the additional olive oil if needed during cooking.)
Fry meatballs over medium high heat, turning every few minutes, until all sides are browned and meatball is cooked through. This should take about 15 minutes and internal temperature should be 165˚F.

Serve with noodles and red sauce or on their own

Hemp Oil Salad Dressing


  • 1/4 cup hemp oil
  • 2 tablespoon apple cider vinegar
  • 1/2 teaspoon soy sauce or Bragg’s Liquid Aminos
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • dash salt and pepper, to taste

Hemp Seeded Party Mix


  • 3 cups toasted rice squares cereal
  • 3 cups toasted wheat squares cereal
  • 3 cups Cheerios
  • 2 cups hemp seeds
  • 1 cup peanuts
  • 1 cup stick pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 6 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder


Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.  Store in airtight container.

Cheezy Hemp Nacho Sauce

from the kitchen of Kristin Suzanne

Yield: 1 1/2 cups


  • 1/2 cups
  • 1/3 cup water
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 red bell pepper, seeded, rough chopped (approximately 1 cup)
  • 1 cup hemp seeds
  • 2 1/2 tablespoons nutritional yeast flakes
  • 1 tablespoon Simply Organic chili powder
  • 2 teaspoons tamari, wheat-free
  • 1/2 teaspoon Himalayan crystal salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper 1/8 teaspoon turmeric powder


Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.

Use this for dipping fresh veggies or corn chips.




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