Purely Elizabeth

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Want to know why we love hemp seeds?

These little hemp seeds pack a powerful punch, which is why some consider them a perfect food. Hemp seeds were first used in China over 6000 years ago as a staple food. Infact, hemp production is one of the oldest industries on the planet. Not only can we eat this incredible plant but we can also use it to make paper, clothing and fabrics, body care, plastic, building material and fuel. Wow! So what makes this seed so special?

Benefits to hemp seeds:
1. Rich in omega-3 fatty acids. Hemp seeds contain all the essential fatty acids necessary for humans. Hemp seeds provide a perfect ratio of omega 3 fatty acids to omega 6 fatty acids.
2. High in protein, containing one of the highest amounts of plant protein next to algae. This protein is very easy to digest and use as energy.

3. This superfood is rich in sulfur, known as the beauty and longevity mineral.

4. Contains high levels of minerals, including iron.

5. Hempseeds contain GLA (gamma linolenic acid), a super anti-inflammatory essential fatty acid that is also known to balance hormones.

6. Unlike animal protein, hemp seeds are an alkaline protein, helping to balance the pH of your body for optimum performance.

I love sprinkling these little gems on salads, soups, oatmeal, and just about any food that needs some added nutrition. What's your favorite way to use hemp seeds??

Hemp Seed Pesto Recipe
vegan

Ingredients:
2 cups of fresh basil
1/2 cup walnuts
1/4 cup nutritional yeast
1 clove garlic
1/2 lemon juice
*1/2 cup Vega Antioxidant EFA Oil Blend
1/2 cup hulled hemp seeds
1/2 tsp sea salt

Directions:
place all ingredients in a food processor or high speed blender and combine until smooth. Add more oil if you like a thinner consistency.

*You can also use olive oil. This Vega antioxidant oil combines green tea oil, pomegranate oil, hemp seed oil, coconut oil, blueberry oil, black raspberry oil, black cumin seed oil, cranberry seed oil, flax seed oil, pumpkin seed oil.

Labels: gluten-free, hemp seeds, vegan

Food Revolution: Quick Lunch Ideas

Did you catch Jamie Oliver's Food Revolution preview last night? What did you think? Where you moved to upgrade your own daily lunch or that of your kids? How can your food choices be healthier? Where can you add in more nutrition so that you have more energy during the day, stay focused and maybe even lose a few pounds?!

Here are 7 easy lunch ideas:

1.The classic peanut butter and jelly sandwich gets a much needed upgrade. Try almond butter and berries on millet bread. Make your own spread by combining blueberries, ground flaxseed, lemon and agave nectar.

2.Make a big mixed greens salad, loaded with a rainbow of vegetables and some protein (beans, legumes, organic chicken, etc) that you can serve for several days.

3.Use leftover veggie stir-fry from dinner and put it in a sprouted grain or brown rice wrap to make your own rendition of a burrito.

4.Stock your freezer with go-to options, like Amy's Bistro Veggie Burger. It is both gluten free and vegan. Serve in a wrap with lettuce, tomato, avocado and organic ketchup.

5.Make a veggie sandwich on sprouted grain or millet bread with leftover salad ingredients such as arugula, tomato, red pepper and Bobbi's black bean hummus (by far the best hummus brand ever!).

6.Give the standard turkey sandwich a twist, by adding sliced avocado and cranberry chutney. Be sure to purchase organic turkey, free of nitrates (which are thought to be cancer causing), like Applegate Farms.

7.Instead of a mayonnaise based chicken salad, try this gluten-free vegetarian option: Chickpea Salad with Celery, Walnut, Vegenaise and Cranberries on Millet Bread.

Don't forget to sign Jamie Oliver's Food Revolution petition here to get healthier food options in schools.

Gluten Free Vegan Vegetable Lasagna

Here's a look at one of the many delicious recipes in our upcoming earthday e-cookbook- all vegan, all gluten-free.

[Gluten Free Vegan Vegetable Lasagna]

Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches kale, large stems removed and leaves chopped
¼ cup vegetable stock (optional)
2 cup diced mushrooms
1 zucchini, sliced
1 cup cashews
½ cup nutritional yeast
1 24oz jar tomato sauce (here I use Rao’s Arrabbiata Sauce- the best sauce in the world, plus no added sugar)
Brown rice lasagna noodles (pre-cooked, such as tinkyada)
1 cup vegan cheese for topping (daiya is one of my favorites)

Directions:
1. Set the oven to 350 degrees. Have on hand a 8-by-8-inch baking dish.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and optional 1/4 cup vegetable stock. Continue to sauté until slightly wilted. Set aside kale mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant. Set aside.
4. In a high speed processor (vita-mix would be ideal) combine cashews, nutritional yeast and water (just enough to cover the cashews. Blend on high until you get a creamy consistency. Add salt to taste.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Spread cashew cheese evenly over noodles. Layer mushroom/zucchini mixture on top of cheese. Add another layer of noodles, followed by sauce and kale mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with vegan cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly. Let it sit for 5 minutes or so to firm up before slicing.

Sneak Peek Preview....

I'm excited to share a sneak peek preview of my earth day e-cookbook. Filled with delicious gluten-free, vegan and refined sugar free recipes that are good for the health of your body and the planet.