CAESAR PASTA SALAD
Ingredients:
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2-3 C dry chickpea/lentil pasta (cook according to box, adjust amount based on if you want more of less pasta)
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1 head or 1 bag organic chopped romaine
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1 can chickpeas
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hemp Caesar dressing (see next)
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Olive oil
HEMP CAESAR DRESSING:
Ingredients:
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2 heaping Tb hemp seeds
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Tsp anchovy paste
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2 tsp capers
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Tsp honey
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Tb apple cider vinegar
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2 Tb olive oil
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Juice of a lemon
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Salt + pepper
Roast the chickpeas at 400 for 25-30 minutes in olive oil salt, pepper, and paprika.
Meanwhile, cook the pasta. While pasta cooks, make the dressing by combining then blending with a blender or immersion blender. Add olive oil and salt to the pasta, then toss together with chickpeas, romaine, and the dressing. *Option to serve with sautéed wild caught shrimp.
EGG SALAD:
Ingredients:
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5-6 pasture raised eggs (boiled for 6-7 min)
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2 celery stalks
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1 Tb mayo
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1 Tb Dijon
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Juice of a lemon
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2 tsp olive oil
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1/2 tsp dried tarragon
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Cilantro or parsley
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Salt + pepper + chili flakes
Add peeled eggs and all ingredients to a cutting board. Chop finely until everything is well combined.
RASPBERRY CHIA HEMP PUDDING:
Ingredients:
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1/2 C raspberries, smashed
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4 oz coconut yogurt
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2 tsp honey
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3 Tb chia seeds
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3 Tb hemp seeds
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2/3 C cashew milk or milk of choice
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Optional 1-2 scoop of collagen and creatine
Smash raspberries into the bottom of a jar. Stir everything together, close the jar, and let sit in the fridge for at least 15 min until a thick, creamy pudding is formed. Top with chopped walnuts, banana slices, etc when serving.
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