Some delicious recipes
featuring our ingredient du jour,


Pistachio Date Truffles

Yields: 6-7 truffles
1/4 Cup Raw pistachios
1/3 Cup Happy Hemp seeds, raw
7 Dates, pitted
1/4 tsp Sea salt + more for sprinkling

1. Pulse pistachios in a food processor, until it turns into a course flour.

2. Transfer pistachios into a small bowl and wipe out the food processor.

3. Pulse the Happy Hemp seeds, dates, and sea salt together for about 1-2 minutes, until you get a nice doughy texture.

4. Form the dough into small bite size balls, roll in pistachio flour, and sprinkle with a little sea salt.


Banana Hemp Cookies
1 1/2 cups Oat Flour (throw some rolled oats in a blender or food processor!)
1 cup Spelt Flour
1/2 tsp Salt
3/4 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Cinnamon, ground
1 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/2 tsp Cardamom, ground
1/4 tsp Cloves, ground
1 cup Banana, mashed
1/2 cup Maple Syrup
1/2 cup Apple Sauce
1/2 cup Coconut, shredded, sugar free
1/2 cup Hemp Seeds
1/4 cup Almond Milk (or other milk  substitute)
2 Tblsp Coconut Oil
Ginger Frosting
1/2 cup Almond Milk
1 1/2 piece of Ginger, fresh,chopped
3/4 cup Maple Sugar, granulated
1/2 cup Coconut Butter, earth balance
1 Tblsp Lecithin
1 Tblsp Chia Seed
1/2 tsp Ginger, ground


Oven at 350. You can use a mixer or blend by hand. Bananas, apple sauce, almond milk and maple syrup blended in a bowl. Add coconut oil and mix. In a separate bowl mix together the oat flour, spelt flour, salt, baking soda, baking powder, spices

and coconut. Whisk together to mix. Add dry ingredients to wet and mix well. Add hemp seeds. Scoop about a tablespoon of batter onto parchment lined sheet pans (or sprayed or silpat lined!) and bake about 10 minutes. When cool frost cookies, put in container and freeze! If you don’t freeze them & you frost them at least put them in the refrigerator - the icing doesn’t like to be hot! I like them straight from the freezer - they don’t NEED the frosting - but it’s a nice addition! I love having a couple with my tea in the morning!


Infuse the chopped ginger in the almond milk - put in small saucepan, heat to boil, turn off heat and cover about 10 minutes. Strain out ginger. Infused Almond Milk, maple sugar, coconut butter mixed together (depending on the heat of your kitchen will dictate the consistency of this stage...) I use a kitchen aid mixer with a paddle attachment - you could use a hand mixer or fork.

Add lecithin, ginger and chia seed mixing to combine. Let stand 10 minutes. Mix again and then it’s ready to use!


Hemp Mylk
1/2 cup shelled hemp seeds
3 cups filtered water
1 tablespoon maple syrup
pinch sea salt.

Place all ingredients into a high-powered blender and blend for 60 to 90 seconds or until ultra smooth.

Place a nut milk bag into a large jar or pitch-er and pour hemp milk through the bag, squeezing out the milk, and leaving the pulp behind. I compost the leftover pulp. Store your hemp milk in the fridge for 3 to 4 days. Use it in recipes wherever milk is called for.


1 1/2 C. spinach
1/2 C fresh basil
1/4 c. extra virgin oil 1/3 c. hemp seeds raw 1/4 t. sea salt
2 cloves garlic, chopped 1 t. fresh lemon juice.

1. combine all ingredients in a food processor or blender.

2. pulse until desired texture.

3. mix with pasta, quinoa or rice, or spread on bread.

As seen in Issue 4.