Wednesday, 13 December 2017

R Recipes

Power your Lunch with Hemp Salad

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Salads are a great all-year round food and eating salad on a daily basis can have huge benefits for your long-term health. If you eat salad regularly, you’ll have higher blood levels of the powerful antioxidants such as vitamin C and E, folic acid, lycopene and carotene that eliminate damaging free radicals.

If you’re someone looking to lose weight adding a salad to your meal is a good idea because it’s a low calorie food that enhances the feeling of fullness, meaning you feel fuller faster and longer, so you eat less. The fiber found in fruit and vegetables lowers cholesterol, speeds up metabolism and prevents constipation.

Most veggies have around 25 calories per half cup and are packed with vitamins and minerals. The greater the variety of colors in your salad, the wider the mix of nutrients. That’s why it’s important to aim for a rainbow of colors on your salad plate.

Greens like broccoli and asparagus promote eye health and may reduce the risk of some cancers. Orange veg like carrots and sweet potato protect the immune system while purple veg, eggplant and cabbage, reduce the signs of aging and yellow veg, squash and peppers, boost vitamin C levels.

Plus, a little of the good fats is an important addition to any salad. That’s because the good polyunsaturated fats like those found in hemp oil, avocado and nuts help the body absorb important phytochemicals like lycopene and lutein. Lycopene reduces the risk of heart disease.

And just because you’re eating salad, it doesn’t mean you’re getting no protein. For protein you have two options. You can opt for some meat or fish such as breast of chicken, or salmon, or you can add a hemp protein powder to your salad mix. 2-3 tablespoons of hemp protein powder contains 11-15 grams of protein.

Need some hemp powered salad ideas? Keep reading.

Easy-to-Make Side Salad
Red Cabbage, Apple & Spring Onion with Hemp Seasoning

This salad mix is fast and easy to prepare, and also easy to store. It will keep in the fridge for three days, and is a handy addition to a green salad or even a meat dish; it’s especially good with red meat. You’re getting a dose of the antioxidants that blast free radicals caused by aging from the cabbage and that all-important fiber from the apple. Spring onion and lemon add a tangy zest that makes it possible to add in hemp protein powder without diluting the taste.

Ingredients

• 1 half of a small Red Cabbage, diced
• 1 Spring Onion, finely chopped
• 1 Large Apple, finely chopped
• 2-3 tablespoons of Germinated Organic Hemp Seed Protein

Dressing

• 2 tablespoons of Germinated Hemp Seed Oil
• 1 tablespoon of Red Wine Vinegar
• ½ teaspoon of Black Pepper
• ½ teaspoon of Sea Salt
• 1 teaspoon of dried Basil
• Juice from 1 Lemon

Also possible to add:
Optional: 1 tablespoon of Raw Honey
Optional: Sprinkle of Crushed Walnuts
Optional: Sprinkle of Raisins
Optional: Fresh Basil or Fresh Mint

Preparation

Chop and put the cabbage, apple, spring onion and hemp protein powder in a large bowl. In a separate small bowl, prepare the dressing. Pour the dressing over the salad mix and stir in. Eat immediately, or store in the fridge in a sealed container.

Preparation Time

10 minutes

Serving Suggestion

As a side as part of a main course salad or meat dish.

Salad that Tastes Better than Chips!
Roasted Zucchini Fritters with Parmesan & Hemp Seasoning

If you’ve got time to prepare a salad, and want one that feels as filling as a plate of chips but is tastier than a homemade lasagna, then check out these melt-in-the-mouth zucchini fritters. Because of the high water content, zucchini is low in calories, carbs and sugar but high in nutrients like potassium, manganese, and antioxidants like vitamin C and A. A percentage of the fiber in zucchini is called pectin that has the ability to naturally lower cholesterol and improve heart health. Zucchini also has powerful anti-inflammatory effects.

Ingredients

• 1 Zucchini, washed and cut into chip-like strips
• 2 tablespoons of Almond flour
• 2 tablespoons of Parmesan
• 2 tablespoons of Germinated Organic Hemp Seed Protein
• 1 Egg
• ½ teaspoon of Black Pepper
• ½ teaspoon of Sea Salt
• 1 teaspoon of dried Basil

Preparation

Take two bowls. In one, crack the egg and whisk it. In the second bowl, put the rest of the dry ingredients and blend with a fork. Put a sheet of baking paper on a baking tray (use coconut oil to grease.) Take one of the zucchini strips, dip it in the egg, then roll it in the dry mix till its fully coated and place on the baking tray. Repeat this process using al the zucchini. Bake the zucchini chips in the oven at 220°C for 25 minutes.

Preparation Time

40 minutes

Serving Suggestion

Transfer the zucchini fritters to a plate and pour a teaspoon of Germinated Hemp Seed Oil over it for added nutty flavor. This surprisingly filling dish can be eaten as a main course on a bed of leafy greens.

The Perfect Fall Salad
Goat’s Cheese, Beetroot, Pear & Walnut with Hemp Seasoning

Every bite of salad should feel like a party in your mouth and that’s definitely the case with this zany mix of colorful ingredients. Beetroot is a really versatile vegetable and is a great base of a bunch of salad mixes. Raw beetroot can be wrapped in tinfoil and baked in the oven, but cooked and peeled beetroot works fine too. Beetroot is exceptionally nutritional, a great source of fiber, manganese and potassium, they’re also rich in vitamins A and C, calcium and iron. By adding walnuts and hemp seed oil to this salad, you’re getting a boost of essentials fatty acids omega-3 and 6 in a health 3:1 ratio.

Ingredients

2 Large Raw Beetroot, trimmed, and cooked in the oven till tender (1 hour) or 2 Large cooked Beetroot
1 ½ Pear, cored, thinly sliced
½ cup of Walnuts, crushed and roasted
1 cup of Spinach leaves
2 tablespoons of Olive Oil
2 tablespoons of Germinated Hemp Seed Oil
2 tablespoons of Sherry Vinegar
Sea Salt and Pepper to taste

Preparation

To cook the beetroot in the oven, wrap in tinfoil and cook for 1 hour or until tender. For the best result, oven baking is recommended but if you haven’t got time, pre-cooked beetroot will work too. Cut the beetroot into chunks and place in a large bowl along with the pears and walnuts. For the dressing, blend the oils, vinegar, salt and pepper. Pour the dressing over the mix of beetroot, pears and walnuts.

Preparation Time

20 minutes to 1 hour depending on oven time.

Serving Suggestion

Arrange of handful of spinach leaves on a plate and place the beetroot on the bed of leaves. Scatter chunks of goat’s cheese on top. If you’re in a rush and don’t care about presentation, you can mix the whole lot in one bowl and it still tastes great.

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