Nutiva » Recipes

Chia Hemp Protein Drink

The Nutiva Team — Thu, 10 May 2012 23:27:27 +0000

Looking for a new healthy, flavor-packed, hemp and chia seed smoothie? Look no further.

Ingredients:

2 cups hemp milk (from Organic Shelled Hempseed)
2 Tbsp. Organic Hemp Protein 15g
1/4 cup Organic Nutiva Chia Seeds
Vanilla extract
Stevia
Cinnamon

Directions:

Blend hempseed with water and then drain through cheesecloth to produce hemp milk. Combine chia seeds and hemp milk in a cup and let chia seeds soak for 15 minutes. Mix in hemp protein powder. Mix in vanilla extract, stevia, and cinnamon to taste.

Serves: 1

This recipe comes to us courtesy of Kimberly G. from Dallas, TX.

Spinach and Cheese Pasta (Dairy-Free, Gluten-Free)

The Nutiva Team — Mon, 07 May 2012 10:57:35 +0000

*This recipe is the winner of our April 2012 Recipe Club Prize Drawing. Jyoti N. won a $50 Nutiva Gift Certificate in our Recipe Club drawing. Join the Nutiva Recipe Club today for a chance to win!

This month’s Recipe Club winner is a wonderful dairy and gluten-free meal that you and your family will surly enjoy!

Ingredients:

1 Tbsp Nutiva Hemp seeds
1 Cup Water
1 Tbsp Nutiva Coconut Oil
1 Shallot
2 Cloves Garlic
1/2 inch Ginger
1/2 Packet of Tinkyada Gluten-Free Pasta (Used Spaghetti Here)
1 Cup Frozen Non-GMO Corn
1 Packet Frozen Organic Spinach (16 oz)
1-2 Cups Daiya Dairy-Free Pepper Jack Cheese
Salt to Taste
Black Pepper or Chili Pepper (optional)
1 Tablespoon of Fresh lemon Juice

Directions:

While pasta is cooking (follow directions on package), put 1 Tablespoon of Nutiva Hemp Seed in Vitamix or powerful blender along with 1 cup of water and blend (approx. 45 seconds) until you get hemp milk.

Chop up 1 shallot, 2 cloves garlic and 1/2 inch of ginger. Leave for 5 minutes to enhance nutritional value.

Soak 1 cup of frozen corn in warm water to thaw.

In pressure cooker, place the garlic, 1/2 of the chopped shallot, frozen spinach and ginger to cook with 1/2 cup water and add salt to taste. Cook until spinach is tender.

In a skillet, heat 1 tablespoon of Nutiva Coconut Oil and saute the remaining chopped shallot. (If you like more garlic, you can saute another clove of garlic at this time.) Drain the water from the corn and add to the chopped shallot, then blend in the cooked spinach along with the hemp milk, Daiya cheese*, salt and 1 tablespoon of lemon juice. Cook for a few minutes until cheese is melted and pasta is coated with spinach and cheese sauce.

This dish has the crunchiness of the shallot and corn, accompanied by the creamy taste of cheese followed by the tartness of the lemon juice. Vegan and gluten-free.

This recipe can be modified to use real cheese and regular pasta. Bon Appetit!

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*Add cheese according to your taste (anywhere from 1 -2 cups)
Serves: 3-4

This recipe comes to us courtesy of Jyoti N. from NourishingSpoon.com

Red Hot Fire cRAWkers

The Nutiva Team — Mon, 07 May 2012 10:51:22 +0000

Looking for a healthy, flavor-packed, raw snack? Look no further. These Red Hot Fire cRAWkers are a great on-the-go alternative! Give them a try and tell us what you think!

Ingredients:

1 3/4 cups veggie pulp (cucumber, radish, carrot, kale, parsley, apple, lime, celery)
1 medium zucchini, chopped
2 medium tomatoes
1 1/2 cups filtered water (as needed)
1/2 Tbsp olive oil
1/2 tsp sea salt
dash cayenne pepper (or more to really make it spicy)
1/2 tsp cumin
1/4 tsp chili powder, or to taste
2 Tbsp Nutiva Hemp seeds
3 Tbsp ground flax seed
3 Tbsp *sprouted quinoa flour (optional, but so very easy to do!)
2 Tbsp sesame seeds

Directions:

Blend all ingredients except sesame and hemp seeds until smooth and pourable, not too thick. Add seeds and pulse blend. If you are making really thin chips, blend until hemp and sesame seeds are completely ground. If making crackers, leave a little chunky.

Pour onto non-stick dehydrator trays and spread with an offset spatula. Make sure the sheet is covered well and there are no holes, but spread fairly thin. You can make these either potato chip thin or cracker thin. Sprinkle with black sesame seeds. (optional)

Dehydrate at 135 degrees F for 1 1/2 hours. Continue to dehydrate at 110 degrees F for about 2 hours until you can peel off non-stick sheets and flip over. use a dull edged knife to score into 2 x 2 inch cracker squares. (Don’t worry if marks don’t go thru all the way. It’s easy to break them apart later.

Directions for Sprouting Quinoa
Rinse quinoa well and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. In fact, you don’t really have to soak it at all, but I like to give it a jump start. Drain water, rinse, and return to mason jar. Place in a dark cool area, using a jar lid with a screen or cheesecloth to cover it. A rim lid or rubber band will hold cloth in place. Rinse 2-3 times a day until tails form. I like it when the tails are about 1/4″ – 1/2″ long and quinoa can literally sprout overnight, so keep an eye on it. Once sprouted, rinse well and return to jar, cover, and refrigerate. Rinse daily to retain freshness. Give it a try! It is so easy, and they are great in salads, sandwiches, and garnishes for soup. Dehydrate sprouted quinoa and grind into flour for cookies, breads and crackers.*Sprouted Quinoa Flour
Sprout as directed above until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. Stir around in between to make sure all sprouts are exposed to air and drying.

Serves: 8

This recipe comes to us courtesy of Barbara S. from RawfullyTempting.com

Gluten Free Vegan Fig Newtons

The Nutiva Team — Mon, 30 Apr 2012 16:01:15 +0000

These gluten free vegan Fig Newtons will put a smile on your face. Just look at how happy these little bars look to the right. Makes you want to break out the oven mitts, huh?

Ingredients:

Filling:
3/4 pound dried figs, stems removed and coarsely chopped (about 2 generous cups)
2/3 cup water (or more)
3-4 tablespoons maple syrup (or stevia, honey)
2 teaspoons grated lemon or orange zest

Cookie Crust:
2 tablespoons chia meal or flax meal
1/4 cup non-dairy milk
3/4 cup coconut palm sugar (or brown sugar, or part NuNaturals Stevia Baking Blend – has corn fyi)
2 teaspoons vanilla
1/2 cup melted Organic Extra-Virgin Coconut Oil
1 cup oat flour (make your own by whirring rolled oats in a coffee grinder)
1/2 cup teff flour
1/2 teaspoon guar gum (or replace gum and flours w/ 1 3/4 cup whole wheat pastry flour)
1/2 teaspoon each baking powder and baking soda
1/2 teaspoon salt

Directions:

In a small saucepan, cook the filling ingredients over a low simmer for 10-20 minutes. Mash periodically, adding more water as necessary. I always seem to use a cup or more of water as my figs are very dry. You want to end moisture to be thick and moist like a thick jelly. Just keep mashing around until the pieces are mostly broken down.If you have kiddos averse to texture, you could puree the mixture in a food processor.

In a large mixing bowl, mix the chia meal and milk. Add in the palm sugar and vanilla. While continually whisking, pour in the melted coconut oil to incorporate before it solidifies. Sprinkle in the dry ingredients, in order. Using your whisk,lightly mix the dry ingredients before whisking more thoroughly into the wet. Stir until a wet dough is formed.

Rolling the two cookie crusts: Roll out two 8 x 8 squares. Use at least one piece of parchment, and another piece of either a greased or floured piece of plastic wrap or waxed paper. Roll the dough out. Remove the top piece, leaving the dough directly on the parchment. Lift the paper with the dough and place into an 8 x 8 baking dish. Spread the filling evenly over the bottom crust. The top crust is trickier as you have to remove both pieced. Flour or grease both pieces of plastic wrap or waxed paper thoroughly. Remove the top piece, life the remaining piece and invert on top of the filling. It does not have to look perfect! Bake in a 350 degree oven for 20-25 minutes until golden. Let cool completely before cutting…if you can wait that long!

Serves: 16

This recipe comes to us courtesy of Tessa S. from http://tessadomesticdiva.com.

Flavorstitch Smoothie

The Nutiva Team — Sat, 28 Apr 2012 16:00:49 +0000

This smoothie recipe is jam packed with a whole lot of healthy goodness. We recommend you rev those blenders and give this one a whirl!
Some of the ingredients might prove a little bit difficult to find, but with a little bit of effort, your search will pay off!

Ingredients:

Juice of 2 organic oranges,
1 tablespoon Nutiva Hemp Protein Powder
3/4 cup of Organic Frozen Blueberries or Superfruits
heaping teaspoon of local pollen
2 tablespoons organic flax seed oil
1 tablespoon Vintamineral Green
Handful of organic Goji Berries
1 tsp Truly Natural Vitamin C
1/4 cup raw/organic almonds or walnuts (I add these a couple times a week)

Directions:

Add all of these into a Vitamix or high-powered Blender and drink immediately.

Serves: 1

This recipe comes to us courtesy of Selena C. from http://www.flavorstitch.com.

Curried Coconut Almonds

The Nutiva Team — Fri, 27 Apr 2012 16:00:48 +0000

These Curried Coconut Almonds make an amazing midnight snack or an exotic salad topper. Either way these crunchy delights are a wonderful addition to the Nutiva Recipe Club.

Ingredients:

- 1 bag of raw almonds
- Sea salt to taste
- Nutiva Organic Extra-Virgin Coconut Oil to taste
- Coconut Flakes to taste
- Curry Powder to taste
- Mustard Powder to taste
- Ginger Powder to taste

Directions:

Take almonds and toss with Nutiva Organic Extra-Virgin Coconut Oil in a large bowl.

Then put in all your dry ingredients (use as much dry ingredients as desired). I made sure to equally cover my almonds generously with all dry ingredients. Once more toss that in the large bowl till all almonds are covered.

Put almonds on a sheet pan and set the oven to 350 degrees. When at temp, put the almonds in for 10 min.

Once they’re finished baking, set them aside to cool. If you eat them right out of the oven they won’t have time to keep cooking and get that extra crunch, so let them sit a bit.

Serves: 4

This recipe comes to us courtesy of Jared T. from j-radshealthyeats.blogspot.com.

Energy Truffles

The Nutiva Team — Wed, 25 Apr 2012 16:22:25 +0000

Impress your friends with Energizing Truffles filled with wholesome ingredients.

Ingredients:

14 pitted medjool dates

1/4 cup Nutiva Organic Extra-Virgin Coconut Oil

1/4 cup dessicated coconut
1 cup almonds
1/8 tsp sea salt
2 TBS cocoa or carob powder plus more for rolling

Directions:

Put all ingredients (including the 2 TBS of cocoa/carob powder) in a food processor and process until smooth paste.

Use a melon scoop or tablespoon and form one inch balls.

Hands will get messy. Roll them in cocoa or carob powder.

Keep in fridge or freezer. Yum!

Serves: approx 24 truffles

This recipe comes to us courtesy of Dawn T. from Maryland.

No-Bake Cocoa Almond Coconut Cookies (Paleo)

The Nutiva Team — Tue, 10 Apr 2012 16:10:36 +0000

Looking for a new Paleo fix? How about these yummy Cocoa Almond Coconut No-bake Cookies. They sure do look great!

Ingredients:

1/3 cup honey (you can probably reduce the amount of honey even more)
1 1/2 Tbsp. cocoa
1/3 cup Nutiva Organic Extra-Virgin Coconut Oil
1/3 cup almond butter
1 tsp. vanilla
2 cups dried, unsweetened coconut

Directions:

1. Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.
2. Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
3. Stir in the almond butter and vanilla until it is incorporated.
4. Stir in coconut.
5. Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.

*Store at room temperature or the fridge. I prefer the texture of the cookies stored in the fridge.

Serves: 8-10

This recipe comes to us courtesy of Jennifer M. from http://www.unrefinedkitchen.com.

Oat and Raisin Button Cakes Recipe

The Nutiva Team — Tue, 10 Apr 2012 15:28:55 +0000

Oats and raisins are a classic combination. These Button Cakes are a wonderful example of that harmony. Give them a shot and tell us what you think! If you have a recipe you’d like to submit to the Nutiva Recipe Club, simply click on the big banner at the bottom of this recipe.

Ingredients:

2 cup oats
1 1/2 cup flour
Sea salt
2 x Handful raisins
6 tablsp. Rice syrup
6 tablsp. Nutiva Organic Cold-Pressed Hemp Oil
Pinch cinnamon
Splash of Coconut/Rice milk

Directions:

Combine oats, flour and pinch sea salt, cinnamon and raisins. Combine oil and rice syrup. Mix dry and wet ingredients. Add Coconut/Rice milk if not wet enough. Form into cookie shapes. Put on oiled tray. Bake at 180 degrees for 15 – 20 mins.

Serves: 4

This recipe comes to us courtesy of Patricia B. from London, UK.

Spicy Carrot Muffins with Hemp Seeds Recipe

The Nutiva Team — Tue, 10 Apr 2012 15:14:20 +0000

These Spicy Carrot Muffins are really yummy and satisfying. The Teff gives them a wholesome goodness that is high in iron, plus they are gluten-free! Enjoy!

Ingredients:

2 Cups Flax Meal
1 Cup Oat Flour
1 Cup Teff
2 tsp Baking Powder
1 tsp Cinnamon
2 tsp Baking Soda
1 Cup Maple Syrup
1 1/2 Cups Cocoanut Milk
4 Eggs
5 Tbs Applesauce
4 Tbs Melted Nutiva Organic Cold-Pressed Hemp Oil
2 2/3 Cups Grated Carrots
3-4 Tbs Grated Ginger
2 Cups Craisins
1/3 Cup Nutiva Organic Shelled Hempseed

Directions:

Preheat oven to 350
Stir wet ingredients in large bowl
Mix dry ingredients in medium bowl
Add dry mixture to wet and stir thoroughly.
Grease muffin tins.
Scoop 1/3 cup mixture into each tin.

I bake the muffins for 24-25 minutes.

Serves: 18 large muffins

This recipe comes to us courtesy of Beth B. from Durham, NH.