hemp seeds

This Oatmeal Recipe for Baby is made with simple nutrient-dense ingredients in less than 10 minutes, and it&#039;s perfect for baby&#039;s first bite or added into their favorite fruit or veggie puree. Great for 4+ months and up. 

Oatmeal for Babies (Stage One)

water

old fashioned oats

tsp hemp seeds ((optional))

/2 tsp chia seeds ((optional))

Boil: In a medium saucepan, bring 2 cups of water to a boil.

Add Oats: add in 1 cup of old-fashioned oats along with the chia seeds, hemp seeds and any spices you are using.

Cook: turn down the heat to medium-low and cook the oats for 5 minutes, stirring occasionally, or until all of the water is gone and the oats are soft. Let cool slightly. 

Blend: transfer the oats to a blender or food processor and puree for 1-2 minutes, adding water in 1/4 cup increments if needed, until completely smooth. I had to add 1/2 cup of water to my oatmeal. You will want the oat cereal to be on the thinner side so it doesn&#039;t become sticky. The oats will continue to absorb liquid as they cool, so add more water, breast milk or formula as needed.

Eat: serve to baby or freeze for later. 

https://content.jwplatform.com/videos/LSzYxTa4.mp4

Ditch the box! And try this easy Oatmeal for Babies recipe instead. Made with simple nutrient-dense ingredients in less than 10 minutes, it’s perfect for baby’s first bite or added into their favorite fruit or veggie puree. I’ll also show you how to serve oatmeal as a finger food for baby-led weaning. There is nothing this baby oatmeal won’t do and it tastes so much better than the store-bought boxed version.! Baby food for 4+ months – stage 1 baby food!

Oatmeal for Babies

This bright orange smoothie delivers an energizing lift, whether you&#039;re feeling under the weather or on top of the world.

Immunity Boost Smoothie

Orange

Cup Carrot

Cup Mango, frozen chunks

Cup Coconut Water

Tablespoon Hemp Seeds

Tablespoon Turmeric, fresh

Tablespoon Ginger Root, fresh

Teaspoon Cayenne Pepper Powder

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Add ingredients in the order listed and blend until smooth.

Top with water, if needed to reach the MAX line.

Get a healthy dose of heart-healthy fats with an avocado, berry, and hemp seed smoothie.

Heart-Healthy Hemp Smoothie

Avocado

Clementine

Cup Mixed Berries, frozen

Dates, pitted

Cup Hemp Milk, unsweetened

Cup Water

Tablespoon Cacao Nibs

Get a taste of sunshine in this fun and fruity mix of lime, coconut, and pineapple!

Tropical Green Smoothie

Cup Spinach

Cup Pineapple, fresh

Kiwi

Lime

Add all ingredients to the tall cup and twist on the cross blade.

Load up on vitamin C with a tasty blend of orange, grapefruit, pineapple and more!

Tangy Citrus Smoothie

Grapefruit, fresh

Cup Pineapple, frozen

Get your fiber on with a sweet and nutty green smoothie made with seeds, spinach, berries, and more.

Fiberlicious Smoothie

Green Apple

Banana

Cup Almond Milk, unsweetened

Tablespoon Chia Seeds

Tablespoon Almond Butter, no added salt

Power up with a peachy smoothie bowl that calls for simple ingredients and a tablespoon of heart-healthy hemp seeds.

Peach Smoothie Bowl

Cups Peach, frozen, unsweetened

Banana, frozen

Cup Almond Milk, vanilla, unsweetened

Add the first four ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Top with fresh figs, edible flowers, and hazelnuts.

This recipe has it all: healthy fats, high-fiber vegetables, and plant-proteins to keep you satisfied, lean, and healthy!

Heart-Healthy Fats Smoothie

Cups Spinach

Basil

Cup Cucumber

Strawberries, frozen

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Winters can be harsh on your skin. Try the Wintertime Warrior to battle the cold and keep you glowing through the chilly winter months.

Wintertime Warrior

Cup Sweet Potato,

Cups Almond Milk, unsweetened

Teaspoon Cinnamon, ground

Celebrate the spring with a refreshing smoothie that’s bursting with antioxidants and heart-healthy nutrients.

Spring into Spring

Cup Arugula

Tablespoon Goji Berries, dried

Cups Coconut Milk, unsweetened

Tablespoon Cashew Butter, plain w/o added salt

Pear and apple are a winning combination that delivers a generous burst of antioxidants and fiber in this pretty green smoothie!

Peary Fresh

Pear, cored

Red Apple

Tablespoons Almonds

Tablespoon Oats, rolled, gluten-free

Feel fresh and clean with a smoothie that&#039;s filled with nutritious greens and fruits!

Liver and Colon Tonic

Cup Collard Greens

Cup Grapes

Cups Water

Cup Hemp Seeds

Developed by Jon, our Senior Software Developer, this green smoothie is filled with heart-healthy ingredients!

Jon&#039;s Winning Green Smoothie

Cup Kale

Cup Peach, pitted

Cup Blackberries

gluten-free

Tablespoon Flax Seeds

This immune-boosting recipe is filled with  vitamin C, as well as inflammation-fighting turmeric and omega-3 rich hemp seeds

No More Sick Leave

Cup Carrots, baby, raw

Cups Coconut Water

Teaspoon Sea Salt

This homemade vegan hemp seed pesto is nutrient-dense and can be whipped up in just minutes! Recipe is nut, dairy, and gluten-free.

Vegan Hemp Seed Pesto

(or large handfuls) fresh basil

garlic

yeast

extra virgin olive oil

Wash and dry basil leaves.

Add all ingredients to a mini food processor or high-speed blender. Mix until well-combined, adjusting salt and pepper to taste. If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.

Store in a glass container in fridge. Use on pastas, grain bowls, salads, pizzas, toasts, and more!

These chocolate-hazelnut energy bliss balls are an easy and absolutely delicious make-ahead snack! They taste similar to Ferrero Rocher chocolates, but are made with simple, healthy ingredients and are packed with healthy fats and plant-based protein. Vegan, gluten-free, and less than 30 mins to make!

Nutritious Chocolate Hazelnut Bliss Balls

hazelnuts

Tbsp raw cacao powder

dates

Tbsp hemp seeds

salt

Tbsp water

Preheat oven to 350F.

Spread the raw hazelnuts onto a baking sheet and place in the oven for 10 minutes, until they&#039;re lightly toasted and fragrant.

Remove from oven and immediately transfer the nuts to a slightly damp dish towel, and rub the skins off. Don&#039;t worry if you can&#039;t get the skins off completely!

Place the toasted hazelnuts into your food processor, and pulse until the nuts are in small pieces (but not a powder).

Add the raw cacao powder, pitted medjool dates, hemp seeds, and a pinch of salt to the food processor. Pulse to combine with the hazelnuts. Once combined, you can start to add in water to help everything stick together. I found that 2 tablespoons of water worked perfectly, but you can continue to add more if that&#039;s not enough to make things stick.

Transfer the mixture to a large bowl and scoop about a tablespoon&#039;s worth into your hand. Roll the mixture into balls.

Place the finished energy bites onto a plate or baking sheet and transfer to the freezer for 30 minutes to let them set. Enjoy immediately, or transfer to an airtight container for storage!

Soft and chewy, with just a bit of crunch, these muesli bars make a mighty satisfying breakfast or snack.

Muesli bars with honey and seeds

pepitas

quick oats (see

fine sea salt

unsalted butter

natural almond butter (see tips above)

brown or coconut sugar

runny honey

Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.

Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).

Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.

Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.

Pour the butter and honey mixture over the oats. Stir well to combine.

Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).

Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).

Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.

Meet the tlayuda, a Mexican street food topped with gooey cheese. This version from Nixta in Saint Louis comes with carrot salsa, burrata and fresh herbs.

Tlayudas (Mexican Tortilla Flatbread) Recipe

grapeseed oil

carrots

½ small yellow onion, finely diced

tomato paste

cumin

coriander

fenugreek

cinnamon

⅛ teaspoon smoked paprika

garlic cloves, finely grated

lime juice

½ c finely chopped cilantro

salt and white pepper

white sesame seeds, toasted

pepitas, toasted

sunflower seeds, toasted

nigella seeds

cilantro

parsley

dill

mint

flour tortillas

burrata

Carrot salsa

Toasted seed mix

Herb salad

Make the carrot salsa: In a small saucepan, heat the grapeseed oil over medium-high heat. Add the carrots, onion and chile, and cook, stirring often, until they begin to brown, 3 to 4 minutes. Reduce the heat to medium low and add the tomato paste, cumin, coriander, fenugreek, cinnamon, paprika and garlic.

Cook, stirring often, until caramelized, 5 to 7 minutes. Deglaze the pan with the lime juice and water, and cook until thickened, 1 minute, then remove from the heat. Stir in the cilantro and season with salt and white pepper. Let cool.

Make the toasted seed mix: In a small bowl, combine all the seed mix ingredients and toss to incorporate. Set aside.

Make the herb salad: In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside.

Make the tlayudas: Preheat the oven to 450°. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1 tortilla at a time, grill, flipping once, until a little charred and firm, 1 to 2 minutes per side. Transfer to a sheet pan and repeat with the other tortilla.

With both tortillas side by side on the sheet pan, divide the carrot salsa between the two, spreading to cover all but an outer ½-inch rim. Bake until the tortilla is firm and the edges are golden, 6 to 7 minutes.

Remove the tortillas from the oven, tear up the burrata into small pieces and divide it between the 2 tortillas. Return to the oven and bake until melted, 2 to 3 minutes more.

Transfer both tlayudas to a cutting board and top each with the seed mix and herb salad. Slice into wedges and serve.

Make a rich and creamy coffee milkshake without ice cream for a delicious, nutritious, and optionally protein-rich morning or mid-afternoon pick-me-up! Sugar-free, dairy-free, &amp; adaptable plus ready in just 5 minutes!

Healthy Coffee Milkshake [Without Ice Cream]

plant-based milk

vanilla extract

hemp seeds ((optional))

coffee

½ frozen bananas (sliced)

Sweetener (if needed)

Place the plant-based milk, cinnamon, vanilla, and hemp seeds (if using) into a blender and mix until a milky consistency forms. Add in the coffee and sliced bananas and continue mixing until smooth.

Add in the ice last, and blend on high until there are no chunks remaining. Taste for sweetness and add your favorite plant-based sweetener (if using). Pour into a glass and enjoy with a straw.

Bite-size and delicious, these chocolate coconut date energy balls are the perfect healthy make-ahead snack. The only equipment you need is a food processor. Recipe is vegan, gluten-free, nut-free, and no-bake!

Easy Chocolate Coconut Date Energy Balls (Vegan)

medjool dates, pitted

desiccated coconut (shredded, unsweetened) (+ more for rolling)

cacao powder ((or unsweetened cocoa powder))

PREP: Line a baking sheet or plate with parchment paper. Then, place a few spoonfuls of desiccated coconut into a separate small bowl or dish. This is NOT the 1 cup of coconut that goes into the balls, but what the balls get rolled into so that they&#039;re coated on the outside! Set aside.

In a large food processor, add pitted medjool dates, desiccated coconut, cacao powder, hemp seeds, and water. Pulse until it forms a paste-like texture. If things aren&#039;t sticking together, feel free to add a splash more water until it does.

Using a large spoon, take a couple spoonfuls of the mixture from the food processor and place it in your hands. Roll into balls, then roll the balls in the dish with the coconut until the outsides of the balls are fully coated. Place finished ball onto the parchment lined baking sheet/plate. *this part is meant to be a little messy!

Top 24 hemp seeds recipes from across the web

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Top 24 hemp seeds recipes from across the web

The most viewed hemp seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal for Babies (Stage One)

Immunity Boost Smoothie

Heart-Healthy Hemp Smoothie

Tropical Green Smoothie

Tangy Citrus Smoothie

Fiberlicious Smoothie

Peach Smoothie Bowl

Heart-Healthy Fats Smoothie

Wintertime Warrior

Spring into Spring

Peary Fresh

Liver and Colon Tonic

Jon&#039;s Winning Green Smoothie

No More Sick Leave

Vegan Hemp Seed Pesto

Nutritious Chocolate Hazelnut Bliss...

Muesli bars with honey and seeds

Tlayudas (Mexican Tortilla Flatbrea...

Healthy Coffee Milkshake [Without I...

Easy Chocolate Coconut Date Energy ...

Dark Chocolate, Almond and Coconut ...

Strawberry Spinach Power

All About Oats and Seeds

Vegan Peaches &amp; Cream Protein S...

The most viewed hemp seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Jon's Winning Green Smoothie

Vegan Peaches & Cream Protein S...