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

by  

  Paul  

  Benhaim

Pinch sea salt

Wash and dry roast millet in a frying pan for about five minutes
until you start to smell a nutty aroma. Bring the water to the boil,
add onions and cook for about five minutes until transparent. Add
the millet and salt. Turn heat to minimum and simmer for 35
minutes. Blend the miso and hulled hemp with a little water and
then add to the millet. Stir in the ginger juice, take off heat and
leave covered for five minutes. Wash and dry roast sunflower
seeds until golden. For that extra crunch, roast some hemp seeds
as well. Heat sesame oil in a frying pan and add grated carrot.
Saute for five minutes. Mix the carrots in with the millet, then the
chives and seeds, saving some to sprinkle on top. Grease a bread
tin and sprinkle remaining seeds and chives on bottom. Spoon in
millet mixture and press down firmly. Cover the mould and chill for
two hours. Serve with a spread of your choice, vegetables such as
broccoli, green pepper and cucumber.

Couscous

 VNS

650g couscous

11/2 Itr water

60g hemp seeds

30g sesame seeds

3 carrots, finely grated

1 red pepper, finely chopped