Hemp & Kale Nuggets with Cucumber Hummus
Recipe / Adam Guthrie
These nuggets can easily be turned into patties for
hemp burgers. They freeze well, too.
Serves: 4Nuggets
1 onion, finely diced
2 cloves garlic, finely
chopped
1 tsp ground turmeric
1 tsp lemon zest
1 cup broccoli, grated
1 cup carrot, grated
2 cups finely chopped kale
1 cup cooked brown rice
400g tin cooked
chickpeas, drained &
rinsed
½ cup hemp seeds
¼ cup nutritional yeast1 tbsp grain mustard
Salt & pepper, to tasteCucumber Hummus
3 cups cooked chickpeas
2 garlic cloves, peeled
¼ cup tahini
½ cup lemon juice
½ tbsp salt
1–2 cups water (depending
on how thick or thin you
like your hummus)
2 Lebanese cucumbers,
cut or grated into long,
thin stripsPreheat oven to 18 0°C and line baking tray with
greaseproof paper.
Heat frying pan over medium heat.
Add onion and garlic and sauté until soft. Add
turmeric, lemon zest, broccoli, carrot, kale and ¼ cup
water and cook until soft.
Place vegie mix and remaining ingredients in food
processor and pulse to combine. Transfer to bowl and
season to taste with salt and pepper.
Form nuggets by placing 2 tbsp of mixture per
nugget into one hand and shaping into little nuggets.
Place on lined baking trays.
Bake for 30 mins, flipping nuggets halfway. They
should be lightly browned and feel solid enough to
pick up.
To make hummus, place all ingredients except
water and cucumber in food processor or high-speed
blender. Purée and slowly add water until it reaches
desired consis tency. Process until smooth and
creamy. Stir in cucumber, then serve with nuggets.Blueberry & Hemp Seed Cheesecake
Recipe / Lisa Guy
Hemp has been us ed as a food and medicine since ancient times in Asia,
Europe and other continents around the world. Hemp seeds are a fantastic
vegan protein source, which is easy to digest and is abundant in all essential
amino acids and disease-protective phytonutrients.
Serves: 6–8Base
½ cup plus 2 tbsp almond meal
2 tbsp coconut sugar
2 heaped tbsp hemp seeds
3 tbsp cold-pressed coconut oilFilling
450g ricotta
250g cream cheese
2 tbsp arrowroot flour
⅓ cup maple syrup or raw honey1 tsp vanilla-bean extract or paste
2 organic eggs
Juice & zest ½ lemonBlueberry Compote
2 cups frozen or fresh blueberries
& blackberries
3 tbsp coconut sugar
2 tbsp lemon juice
Hemp seeds, for garnish
Handful extra blueberriesPreheat oven 180°C and grease 15cm
tart tin.
Place all base ingredients in
food processor and blend until well
combined. Press mixture into tin.
Bake base for 14 mins then set
aside. If base has risen in places,
simply press down with spoon while
still soft.
Mix all filling ingredients together
in food processor and pour over base.Bake for 50 mins, until cooked
through and slightly wobbly in middle.
Allow to cool.
Make compote by adding berries,
coconut sugar and lemon juice to
saucepan and cook on medium heat
for about 10 mins. Refrigerate for at
least 1 hour.
Top chee sec ake w ith ber r y
compote and garnish with hemp
seeds and extra blueberries.Blueberry & Hemp
Seed CheesecakeHemp & Kale Nuggets
with Cucumber
HummusPhotography: Adam Guthrie, Lisa Guy52 | EatWellRECIPES
cooking with hempEWL026_050-059 CR Cooking with Hemp Seeds_NEW-PR.indd 52EWL026_050-059 CR Cooking with Hemp Seeds_NEW-PR.indd 52 5/08/2019 2:39:01 PM5/08/2019 2:39:01 PMHemp&KaleNuggetswithCucumberHummus
Recipe/ AdamGuthrie
Thesenuggetscaneasilybeturnedintopattiesfor
hempburgers.Theyfreezewell,too.
Serves: 4Nuggets
1 onion,finelydiced
2 clovesgarlic,finely
chopped
1 tspgroundturmeric
1 tsplemonzest
1 cupbroccoli,grated
1 cupcarrot,grated
2 cupsfinelychoppedkale
1 cupcookedbrownrice
400gtincooked
chickpeas,drained&
rinsed
½cuphempseeds
¼cupnutritionalyeast1 tbspgrainmustard
Salt& pepper,totasteCucumberHummus
3 cupscookedchickpeas
2 garliccloves,peeled
¼cuptahini
½cuplemonjuice
½tbspsalt
1–2cupswater(depending
onhowthickorthinyou
likeyourhummus)
2 Lebanesecucumbers,
cutorgratedintolong,
thinstripsPreheatovento 18 0°Candlinebakingtraywith
greaseproofpaper.
Heatfryingpanovermediumheat.
Addonionandgarlicandsautéuntilsoft.Add
turmeric,lemonzest,broccoli,carrot,kaleand¼cup
waterandcookuntilsoft.
Placevegiemixandremainingingredientsinfood
processorandpulsetocombine.Transfertobowland
seasontotastewithsaltandpepper.
Formnuggetsbyplacing2 tbspofmixtureper
nuggetintoonehandandshapingintolittlenuggets.
Placeonlinedbakingtrays.
Bakefor 30 mins,flippingnuggetshalfway.They
shouldbelightlybrownedandfeelsolidenoughto
pickup.
Tomakehummus,placeallingredientsexcept
waterandcucumberinfoodprocessororhigh-speed
blender.Puréeandslowlyaddwateruntilit reaches
desiredconsistency.Processuntilsmoothand
creamy.Stirincucumber,thenservewithnuggets.Blueberry&HempSeedCheesecake
Recipe/ LisaGuy
Hemphasbeenusedasa foodandmedicinesinceancienttimesinAsia,
Europeandothercontinentsaroundtheworld.Hempseedsarea fantastic
veganproteinsource,whichis easytodigestandis abundantinallessential
aminoacidsanddisease-protectivephytonutrients.
Serves:6–8Base
½cupplus2 tbspalmondmeal
2 tbspcoconutsugar
2 heapedtbsphempseeds
3 tbspcold-pressedcoconutoilFilling
450gricotta
250gcreamcheese
2 tbsparrowrootflour
⅓cupmaplesyruporrawhoney1 tspvanilla-beanextractorpaste
2 organiceggs
Juice& zest½lemonBlueberryCompote
2 cupsfrozenorfreshblueberries
& blackberries
3 tbspcoconutsugar
2 tbsplemonjuice
Hempseeds,forgarnish
HandfulextrablueberriesPreheatoven180°Candgrease15cm
tarttin.
Placeallbaseingredientsin
foodprocessorandblenduntilwell
combined.Pressmixtureintotin.
Bakebasefor 14 minsthenset
aside.If basehasriseninplaces,
simplypressdownwithspoonwhile
stillsoft.
Mixallfillingingredientstogether
infoodprocessorandpouroverbase.Bakefor 50 mins,untilcooked
throughandslightlywobblyinmiddle.
Allowtocool.
Makecompotebyaddingberries,
coconutsugarandlemonjuiceto
saucepanandcookonmediumheat
forabout 10 mins.Refrigerateforat
least1 hour.
Topchee sec akew ithber r y
compoteandgarnishwithhemp
seedsandextrablueberries.Blueberry & Hemp
Seed CheesecakeHemp & Kale Nuggets
with Cucumber
HummusPhotography: Adam Guthrie, Lisa Guy52 | EatWell
RECIPES
cooking with hemp