They Sound Kind of Hippie… Really They’re Not.
But They are Groovy!
Protein–There are 11 grams of protein in just 3 TBSP!
Phytonutrients and anti-oxidants!
All kinds of minerals!
Essential fatty acids!
So How Do I Use Them?
Hemp Seeds are so easy to add to smoothies, soups, and hot cereals, and to sprinkle on salads and vegetables. They have a mild taste similar to sunflower seeds or pine nuts, so won’t overpower the flavor of any dish, and are smaller than sesame seeds. I really like them!
Here’s the first recipe in which I ever used Hemp Seeds. I found it in the LA Times Foods section (October 13, 2011, adapted from a recipe from BLD in LA). When I want a filling yet healthy and light salad, I reach for this recipe. I’ve changed it a little, but I think you’ll love it!
Chopped Vegetable Salad with Hemp Seeds
For the Dressing:
- 1 1/2 tsp grated organic fresh ginger
- 1 1/2 tsp coarsely chopped organic shallot
- 1 1/2 tsp coarsely chopped organic fresh rosemary
- 2 TBSP organic tamari sauce
- 2 TBSP organic honey
- 3 TBSP sweet rice vinegar
- 1 1/2 TBSP fresh organic lemon juice
- 1/2 cup organic extra virgin olive oil
Add the tamari sauce, honey, vinegar and lemon juice to the ginger mix and process until fairly smooth.
Add the oil a little at a time and process until blended well.
For the Salad:
- 10 oz package of organic Cascadian Farms frozen, thawed shelled edamame beans
- 2 ears raw fresh organic yellow corn, cut from cob
- 1 cup diced organic turnip or organic jicama
- 1 1/2 cup organic green beans, blanched, shocked, and chopped
- 1/2 cup diced roasted and peeled organic red bell pepper
- 2/3 cup diced organic avocado
- 2/3 cup toasted, salted organic cashews
- 1/4 cup organic hemp seeds
- 1 bunch organic watercress
When cooled (it will happen quickly), chop the green beans.
Roast the cashews in a hot oven–watch them carefully, since they burn easily. Salt as desired.
Slice the corn off of the cob, chop the turnip (or jicama) and avocado, then throw all of the vegetables and the cashews in a large bowl and toss gently.
Pour about 1/2 cup of the dressing over the salad and gently blend. Taste the salad to see if you’d like to add more dressing or salt. (The leftover dressing will keep in the refrigerator for several days)
Divide the salad into 4-8 serving plates (this recipe makes about 8 cups of salad), then garnish the salad by sprinkling with hemp seeds (about 1 1/2 tsp per cup of salad) and a few watercress sprigs.
Enjoy this wonderful salad for a delightfully nutritious summer lunch!
And for more details on how hemp seeds are a great addition your healthy life, click here.
It’s Avocado Season!
Here is One of Our Favorite Breakfasts, Featuring Avocados!
Eggs with Everything
Our daughters spent a lot of years in gymnastics, and meet days always required a favorite breakfast. Our youngest daughter always requested this one because it tastes wonderful and is filling, but never felt heavy. She called this her lucky breakfast!
- As many eggs as you have people, plus one or two, depending on how heartily they eat.
- Shredded and mixed Montery Jack and mild Cheddar cheese–1 TBSP per person
- Bacon (if desired), cut in small pieces–1/2 slice per person
- Spanish onion, chopped–2 tsp per person
- Green or red peppers, chopped–2 tsp per person
- Mushrooms, sliced–1 per person
- Jalepeno pepper (if desired), chopped 1/2 tsp per person
- Tomato, chopped–1 TBSP per person
- Avocado, chopped–1 TBSP per person
- Cilantro, chopped–1 tsp per person
- Salt and pepper to taste
- Tortillas (if you want your breakfast burrito style!), warmed
Chop First, Then Cook
Now You Can Start to Cook
Add the onion, peppers, mushrooms and jalepeno to the pan, and fry until tender.
Pour the eggs over the vegetables and bacon, and stir it around.
And Prepare to Receive Applause!
Happy Cinco de Mayo!
And enjoy avocados!
Eatin’ Like a Caveman… or Woman…
Fresh Fruits and Vegetables
Nuts and Seeds
A diet of the the above foods will provide a balance between acid-producing and alkaline-producing foods, which helps prevent conditions that thrive in an acid environoment.
This website says that a “lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure and increased risk for kidney stones and may aggravate asthma and excercise-induced asthma.” This diet balances acid and alkaline.
The Paleo Diet also increases the dietary intake of potassium and lowers the intake of sodium.
Our hearts, kidneys and other organs depend on potassium to function properly. When sodium intake is higher and potassium intake is lower, we are at risk for high blood pressure, heart disease, and strokes.
What Should I Not Eat?
Dairy Products, Cereal Grains, Refined Sugars, Legumes (including peanuts), Starchy Vegetables such as Potatoes, Salt, Refined Oil, and Processed Foods.
Have You Tried the Paleo Diet?
Lassen’s carries everything you need to eat on the Paleo Diet!
In upcoming posts I will share some recipes that comply with the Paleo Diet Plan!
There is just something about Mexican food. Ask me if I’m in the mood for Mexican, my answer will always be “Yes!” Love, love, love it. And where would Mexican food be without the avocado?
I did not grow up in California, and my introduction to avocados was not pleasant. (This was back in the day when produce from California took weeks to arrive! Can you say bruised and stringy?) When we first got married my husband–a California native–told me that it was not a salad unless there was an avocado in it. Now I am a complete convert! Avocados are in my shopping cart every week, without fail. There are so many delicious things you can do with an avocado, and one of the simplest is gucamole.
When I first started making gucamole, I thought it had to be this complicated thing with secret ingredients. But have you watched the waiters in Mexican restaurants make it right at your table? Simple, simple, simple.
They’re here! Lassen’s Organic Tortilla Chips in White or Blue Corn!
So in honor of the launch of the new Lassen’s Tortilla Chips (Organic, in white or blue, only $1.99!) here is the best way (in my humble opinion!) to make gucamole. And just for fun I’ll include my Pico de Gallo recipe, since I’m in such a generous mood!
At its most basic (and it’s delicious just like this!) you’ll need:
- Ripe Avocados–peeled, pitted, mashed
- Lime Juice (fresh squeezed, if possible)
- Green Onions, chopped fine (about 2 tsp per avocado)
- Tomatoes, choppped small (about 1 TBSP per avocado)
- Cilantro, chopped (about 1 TBSP per avocado)
- Jalepeno Peppers, chopped small (depends on your desire for heat–but about 1/2 tsp per avocado)
Mix together and enjoy!
Pico de Gallo Salsa
- 6-8 Roma tomatoes, chopped
- 1 small white Onion, chopped
- 1-2 Jalepeno Peppers–chopped and added to taste
- 1/2 bunch Cilantro–chopped
- Lime Juice–from 1-2 limes
- Salt to taste