Hemp Seed Pesto 3 Ways

Enjoy three flavorful variations of vegan pesto made with hemp seeds - classic basil, balsamic sun-dried tomato, and zesty lemon parsley.

Ingredients:

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1 cup sun-dried tomatoes soaked in hot water for 10 minutes and drained
• 1/2 cup hemp seeds
• 3 cloves garlic
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

To make pesto, put basil leaves, garlic, 1/2 cup of hemp seeds, and a pinch of salt in a food processor

Pulse until the food is very small

Slowly add 1/4 cup of olive oil while the processor is running until the mixture is smooth

Put the pesto with basil in a bowl and set it aside

To make the sun-dried tomato pesto, put the soaked sun-dried tomatoes, parsley leaves, the rest of the hemp seeds, the balsamic vinegar, and the rest of the olive oil in a food processor

Pulse until it's smooth

Put the sun-dried tomato pesto in a different bowl and set it aside

Put the parsley leaves, lemon juice, the rest of the garlic, and a pinch of salt in a food processor

This will make the lemon parsley pesto

Pulse until the food is very small

Slowly add the rest of the olive oil while the processor is running until the mixture is smooth

Put the pesto with lemon and parsley in a third bowl

Add salt and pepper to each pesto until it tastes right

You can dip toast, put pesto on pasta, or serve it as a dip

Have fun!

Grilled Shrimp Chopped Salad with Creamy Avocado Dressing & Olive Tate

This Grilled Shrimp Chopped Salad is a perfect blend of smoky flavors and fresh ingredients. Topped with a creamy avocado dressing and a touch of Olive and Tate, it's a delightful dish for a summer barbecue.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• For Dressing:
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Put the shrimp in a bowl and season them with salt, pepper, and olive oil

The shrimp should be grilled for two to three minutes on each side, or until they are opaque and fully cooked

Chop up romaine lettuce and put it in a large salad bowl

Add cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives

Put avocado, Greek yogurt, lemon juice, cilantro, salt, and pepper in a blender and blend until smooth

Add the creamy avocado dressing to the salad and toss it around to coat it

Place grilled shrimp on top of the salad and add more feta cheese if you like

Serve right away and enjoy!

Paleo Coffee Cake

People who are on the paleo, keto, or THM:S diet will love this Paleo Coffee Cake. It's tasty and moist, and flax eggs can be used to make it vegan. Putting coffee in the batter gives it a tasty twist, and you can make it your own by adding different toppings.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 cup monk fruit sweetener or sweetener of choice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 3 large eggs or flax eggs for vegan option
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup brewed coffee, cooled
• 1/4 cup chopped pecans optional topping
• 1/4 tsp cinnamon optional topping
• 1/4 tsp coconut sugar optional topping

Instructions:

Warm the oven up to 350F 175C and grease an 8x8-inch baking pan

Add the sweetener, baking powder, baking soda, salt, shredded coconut, almond flour, and coconut flour to a large bowl

To make a vegan version, you can use flax eggs instead of eggs

In a different bowl, mix the melted coconut oil, eggs, almond milk, vanilla extract, and brewed coffee

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Spread out the batter in the baking pan that has been greased

For extra flavor and texture, you can sprinkle chopped pecans, cinnamon, and coconut sugar on top if you want to

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the coffee cake cool down before cutting it up and serving it

With a hot mug of coffee or tea, enjoy your Paleo Coffee Cake!

Avocado Roll Sushi Cake

This Avocado Roll Sushi Cake is a creative take on regular sushi rolls. It has layers of crunchy cucumber, creamy avocado, and sushi rice. It's great to share and looks beautiful as the center of a sushi lover's table.

Ingredients:

• 3 cups sushi rice, cooked and seasoned with rice vinegar
• 3 ripe avocados, thinly sliced
• 1 cucumber, julienned
• 1/4 cup toasted sesame seeds
• Nori sheets, cut into thin strips
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

In a round cake pan lined with plastic wrap, layer cooked sushi rice evenly at the bottom

Place a layer of thinly sliced avocado over the rice, followed by a layer of julienned cucumber

Repeat the layers until the pan is filled, finishing with a layer of sushi rice on top

Press down gently to compact the layers

Cover the pan with plastic wrap and refrigerate for at least 1 hour to set

Once set, carefully invert the sushi cake onto a serving plate

Sprinkle toasted sesame seeds over the top and decorate with nori strips

Slice into wedges and serve with soy sauce, wasabi, and pickled ginger

Lemongrass Chicken with Vietnamese Noodle Salad

This dish, Lemongrass Chicken with Vietnamese Noodle Salad, is light and tasty. It has tender grilled chicken and a colorful noodle salad. The lemongrass marinade gives it a lovely citrusy smell, and the crunchy vegetables and fresh herbs make it a great summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 lemongrass stalks, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 8 oz rice vermicelli noodles
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• Lime wedges for serving

Instructions:

In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil to make the marinade

Slice chicken breasts into thin strips and add them to the marinade

Refrigerate for at least 30 minutes

Cook rice vermicelli noodles according to package instructions, then rinse with cold water and drain

Heat a grill or grill pan over medium-high heat

Grill the marinated chicken until cooked through and slightly charred, about 4-5 minutes per side

In a large bowl, assemble the salad by combining cooked noodles, cucumber, carrot, mint leaves, cilantro leaves, and chopped peanuts

Serve the grilled lemongrass chicken on top of the noodle salad

Garnish with lime wedges and additional herbs, if desired

Enjoy your Lemongrass Chicken with Vietnamese Noodle Salad!

Mediterranean Quinoa Salad Stuffed Acorn Squash

A delightful and nutritious dish featuring roasted acorn squash halves filled with a refreshing Mediterranean quinoa salad, packed with vibrant vegetables, olives, feta cheese, and a zesty dressing.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Spread the acorn squash halves out on a baking sheet

Add some olive oil and salt and pepper to taste

For 30 to 40 minutes, or until soft, roast

Put the quinoa and vegetable broth in a medium saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed

Use a fork to fluff it up, then let it cool down

Chop up the cucumber, red onion, cherry tomatoes, feta cheese, fresh parsley, and Kalamata olives

Put them all in a large bowl and mix them together

Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa and toss it all together

Put some of the Mediterranean quinoa salad inside each half of the roasted acorn squash

Serve the tasty Mediterranean Quinoa Salad Stuffed Acorn Squash right away and enjoy it!

Maple Meringues with Dark Chocolate

Delicate maple-flavored meringues covered in dark chocolate. These light and airy sweet treats are ideal for satisfying your dessert cravings!

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup dark chocolate, chopped

Instructions:

Preheat your oven to 225F 110C and line a baking sheet with parchment paper

In a clean, dry bowl, beat the egg whites on high speed until soft peaks form

Gradually add the granulated sugar and cream of tartar while continuing to beat until stiff peaks form

Gently fold in the maple syrup and vanilla extract until fully incorporated

Using a piping bag or a spoon, create small mounds of meringue on the prepared baking sheet

Bake the meringues in the preheated oven for about 1

5 to 2 hours or until they are dry and crisp

Once the meringues are cooled, melt the dark chocolate in a microwave or using a double boiler

Dip the bottoms of the meringues into the melted dark chocolate and place them on a cooling rack to set

You can drizzle any remaining chocolate over the top of the meringues for an extra touch

Allow the chocolate to set completely before serving or storing the Maple Meringues with Dark Chocolate