CAESAR PASTA SALAD:
Ingredients:
2-3 C dry chickpea/lentil pasta (cook according to box, adjust amount based on if you want more of less pasta)
1 head or 1 bag organic chopped romaine
1 can chickpeas
hemp Caesar dressing (see next)
Olive oil
HEMP CAESAR DRESSING:
Ingredients:
2 heaping Tb hemp seeds
Tsp anchovy paste
2 tsp capers
Tsp honey
Tb apple cider vinegar
2 Tb olive oil
Juice of a lemon
Salt + pepper
Roast the chickpeas at 400 for 25-30 minutes in olive oil salt, pepper, and paprika.
Meanwhile, cook the pasta. While pasta cooks, make the dressing by combining then blending with a blender or immersion blender. Add olive oil and salt to the pasta, then toss together with chickpeas, romaine, and the dressing. *Option to serve with sautéed wild caught shrimp.
EGG SALAD:
Ingredients:
5-6 pasture raised eggs (boiled for 6-7 min)
2 celery stalks
1 Tb mayo
1 Tb Dijon
Juice of a lemon
2 tsp olive oil
1/2 tsp dried tarragon
Cilantro or parsley
Salt + pepper + chili flakes
Add peeled eggs and all ingredients to a cutting board. Chop finely until everything is well combined.
RASPBERRY CHIA HEMP PUDDING:
Ingredients:
1/2 C raspberries, smashed
4 oz coconut yogurt
2 tsp honey
3 Tb chia seeds
3 Tb hemp seeds
2/3 C cashew milk or milk of choice
Optional 1-2 scoop of collagen and creatine
Smash raspberries into the bottom of a jar. Stir everything together, close the jar, and let sit in the fridge for at least 15 min until a thick, creamy pudding is formed. Top with chopped walnuts, banana slices, etc when serving.
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