Microsoft Word - H.E.M.P Healthy Eating Made Possible - Paul Benhaim - Completed.docx

by  

  Paul  

  Benhaim

Cream

 Spread

 VGNS

1 banana

1 tbsp hulled hemp seeds

1 tbsp barley miso

1/2 tbsp tahini

Mash and combine thoroughly. Serve with starch free crackers on
fresh bread or with a luscious salad.

Amasake
 and

 Chestnut

 Paste
 VGS

350g amasake

175g cooked whole chestnuts

1 stick kuzu

Prepare amasake (see desserts). Cook chestnuts (soak overnight
and cook for 40 minutes). Blend chestnuts in a mixer. Blend the
stick of rinsed kuzu in cold water. Re-heat amasake, take off heat
and add the kuzu and chestnut paste. Stir constantly and heat
until it thickens. Serve with lemon and roasted hemp seeds.

Chestnut

 and

 Olive
 Pate

 VGS

Serves 4 as a starter

225g dried chestnuts, soaked and cooked (saving liquid) or 425g
unsweetened chestnut puree