Simple & Delicious Superfood Recipes

The first food that we ever tasted was warm, creamy, sweet and also slightly salty. These are the tastes that first awakened our palate and they are the ones that bring us the most satisfaction in the food we eat, for obvious reasons.
Raw Choc Nut Fudge

375g organic dried dates
120 g raw cashew nuts
80 g raw chocolate (cacao) powder
60 g coconut butter
15 g goji berries
1/2 tsp maca powder

Mash up the dates, ideally through a slow juicer, or a food processor. Gently melt the coconut butter and mix it with the cacao powder. Add the cashew nuts, goji berries and maca to the mixture and mix well. Add this to the mashed dates and mix very well with hands. Flatten down into a tray a or roll into small balls, put in the fridge for 1 hr (or in the freezer for 20 mins) to solidify. To remove fudge from tray once solid, heat the underside briefly with hot water. Eat and enjoy.


Warm Savoury Quinoa:

To a single serving of cooked quinoa add:

1 tablespoons of coconut butter/hemp oil
1/2 tablespoon of liquid aminos/soy sauce
1/2 teaspoon of spirulina
A small sprinkle of maca powder
1 tablespoon of soaked goji berries

To the soft, cooked quinoa add the coconut butter/hemp oil, liquid aminos/soy sauce, maca & spirulina and mix well. On top place the goji berries and enjoy.

For a delicious basic dish add only the coconut butter/hemp oil and the liquid aminos/soy sauce.

Cool Sweet Quinoa:

To a single serving of cooked quinoa add:

1 tablespoons of hemp oil/coconut butter
1 tablespoon of maple syrup/honey
1/4 teaspoon of maca powder
1/2 teaspoon of camu-camu powder
A small sprinkle of ground cinnamon
1 tablespoon of soaked goji berries

To the cool quinoa add the oil & maple syrup/honey and mix well. Then add the maca, camu-camu and cinnamon and mix again. Finally, on top place the goji berries and enjoy.

For a delicious basic dish add only the hemp oil/coconut butter, the maple syrup/honey and a sprinkle of cacao pieces.

Spirulina Spread/Dip:

1 large (or 2 small) ripe avocados
1/2 tsp spirulina
1 tblsp coconut butter/hemp oil
1 tblsp liquid aminos/soy sauce

Using a fork, mash the avocado thoroughly then add the other ingredients. Mix very well and serve. Tastes good on thin rice cakes or as a dip for vegetables.

Raw Chocolate Spread:

1 ripe banana
1 tblsp raw cacao powder
1 tblsp coconut butter/hemp oil

Using a fork, mash the banana thoroughly then add the other ingredients. Mix very well and serve. Tastes very good on thin rice cakes.

Hemp Seed Milk:
(watch the video)

1 cup of hemp seeds
1 litre of mineral/filtered water

Soak the hemp seeds overnight. Drain and rinse. Place in a blender and gradually add the water while blending on maximum speed. Pour mixture through a fine sieve (or squeeze through some muslin/cheesecloth for a smoother milk) into a jug or suitable container and enjoy.

For a creamier milk, use more hemp seeds or less water. Also try blending in 1 or 2 large bananas with the finished milk to thicken and sweeten it.

To make a delicious and uplifting chocolate milk, just add 1/3rd of a cup of Cacao pieces to soak with the hemp seeds, and proceed as above.

Sweet Chocolate Tea:

1/3rd cup of cacao pieces
1 cup of hemp seeds
1 tablespoon maple syrup/honey
1/4 teaspoon ground cinnamon
1 litre of mineral/filtered water

Make the chocolate milk as above - by adding the cacao pieces in to soak with the hemp seeds.

Pour one pint into a small saucepan and warm very gently. Add the maple syrup/honey and cinnamon and stir well. Remove the pan from the heat while the milk is warm (but not hot) and enjoy.

N.B. Hemp seed milk will separate and taste unpleasant if it is heated too much.

Amaranth Porridge:

1 bowl popped amaranth
1 ripe banana
1/2 tsp camu camu
1/2 tsp maca
1/2 tsp flax/hemp oil
1 tblsp goji berries (ideally soaked)
hemp seed milk

Pop the amaranth (watch the video) in a very hot frying pan without oil as follows: Heat up the pan on maximum heat for 2 or 3 minutes. Always test a few grains of amaranth first. If they pop immediately, the pan is hot enough. Put in enough amaranth to just cover the bottom of the pan, put on a lid and keep moving the pan around to prevent burning the amaranth. When you hear the popping mostly stop, pour it into a dish and repeat until you have enough popped amaranth.

Put all the ingredients in a blender and slowly pour in the hemp seed milk while blending, to acheive the desired consistency. Can be heated gently if desired, but hemp milk will separate if it gets too hot.

For a delicious basic amaranth porridge just add chopped banana and flax/hemp oil to the popped amaranth and hemp milk.
Amaranth Breakfast Cereal:

200g popped amaranth
150ml coconut butter
2 tsp camu camu powder
10g cacao pieces (ideally soaked and dried)
100g maple syrup/honey
50g goji berries

Pop the amaranth (watch the video) in a very hot frying pan without oil as follows: Heat up the pan on maximum heat for 2 or 3 minutes. Always test a few grains of amaranth first. If they pop immediately, the pan is hot enough. Put in enough amaranth to just cover the bottom of the pan, put on a lid and keep moving the pan around to prevent burning the amaranth. When you hear the popping mostly stop, pour it into a dish and repeat until you have enough popped amaranth.

Melt the coconut butter and pour it over the amaranth and mix in all other ingredients. Allow to harden in the fridge/freezer then smash into small pieces before serving with hemp seed milk.

Raw Chocolate Smoothy:

4 heaped tsp raw chocolate powder
1 tblsp virgin coconut butter/hemp oil
1/2 tsp maca
3 bananas
1/2 avocado
hemp seed milk

Chop the banana and avocado into pieces, place in a blender with other ingredients and slowly pour in the desired amount of hemp seed milk while blending.

For a delicious basic chocolate smoothy just blend the cacao powder, banana and avocado with the hemp seed milk.
Super Green Smoothy:

1 level tsp spirulina
1/2 tsp maca
3 bananas
1/2 avocado
hemp seed milk

Chop the banana and avocado into pieces, place in a blender with other ingredients and slowly pour in the desired amount of hemp seed milk while blending.

For a delicious basic green smoothy just blend the spirulina, banana and avocado with the hemp seed milk.
Sesame Smoothy:

75g sesame seeds
3 bananas
1 tblsp coconut butter/hemp oil
1/2 tsp maca
1 heaped tsp cacao powder
1 - 2 tsp maple syrup/honey
hemp seed milk

Soak the sesame seeds in (filtered) water for at least 4 hours, or overnight. Drain and rinse, then blend the seeds on high speed with just enough hemp milk to keep them moving. When the seeds are blended to a paste add a little more hemp milk and the other ingredients and blend thoroughly, adding more hemp seed milk to acheive the desired consistency.

For a delicious basic sesame smoothy just blend the sesame seeds with the hemp milk, banana and coconut butter/hemp oil.
Parsnip Soup:

4 medium parsnips
1 tblsp coconut butter/hemp oil
1 heaped tsp maca
1 heaped tsp camu-camu
3 tblsp liquid aminos/soy sauce
1 tblsp lemon juice

Peel & chop the parsnips and then place in a saucepan of water. Bring to the boil and then simmer until parsnips are soft. Turn off heat, add the coconut butter/hemp oil and blend (ideally with a hand blender). Add the maca, camu-camu, aminos/soy sauce and the lemon juice and blend again.

Amaranth Bars/Cakes:

80 g popped amaranth
15 g cacao pieces (ideally soaked and dried)
100g coconut butter
2 heaped tsp maca
2 1/2 heaped tsp camu-camu
50g maple syrup/honey

Pop the amaranth (Watch the video) in a very hot frying pan without oil as follows: Heat up the pan on maximum heat for 2 or 3 minutes. Always test a few grains of amaranth first. If they pop immediately, the pan is hot enough. Put in enough amaranth to just cover the bottom of the pan, put on a lid and keep moving the pan around to prevent burning the amaranth. When you hear the popping mostly stop, pour it into a dish and repeat until you have enough popped amaranth.

To the melted coconut butter add the maca, camu-camu, and syrup. Mix into a paste then add the cacao pieces and finally the amaranth. Mix very well, then spoon the mixture into any container, flatten down well and place in the fridge. After about 1 hour in the fridge (or 15 minutes in the freezer) the mixture will be solid. Remove from the container (a little warm water on the underside will help) and cut into bars or squares. Store in the fridge.

For a delicious basic amaranth bar just add the amaranth and the maple syrup/honey to the coconut butter, mix well and harden in the fridge or freezer.