Past Feature Recipes supplied by

Dairy, Egg, and nut free recipes

Ranch Dressing and Crudités

• 1 cup hemp milk
• 1cup canned Great northern beans, drained, rinsed, and mashed.
• Toffuti plain sour cream (optional)
• 1 clove garlic, chopped
• 1 tbsp nutritional yeast (vitamin B-12)
• 1 tbsp dried parsley flakes
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp chili powder, or to taste

 Combine the hemp milk, beans, toffuti, garlic, nutritional yeast, and seasonings in a blender or food processor. Blend until smooth. Cut up carrots, peppers, celery, cherry tomatoes, and cucumbers (Whatever raw vegetable your children will eat). Will stay fresh for 3 days.

This recipe is full of protein (beans), vitamin B-12, and a full spectrum of vitamins from the crudités. Your children will love this, and you as a parent will feel good about the choice you made.

Pink Lemonade

-Juice of one lemon

-Carton of apple juice (or about 10-15 apples if you are fresh squeezing/ Gala works best)

-About 15 medium strawberries

-Small slice of beet.

Add all ingredients into blender, blend until smooth. Pour over ice into large juice jug. Add fresh sliced lemo9ns and a few strawberries into the jug. The kids will beg for more, and you’ll be the only one that knows its good for them.

Spaghetti Squash and Pesto

-1 medium sized spaghetti squash

Pesto

½ cup hemp hearts

1 cup sun dried tomatoes (in olive oil)

• ¼ cup nutritional yeast
• 1 large handful of spinach

• 3 garlic cloves

  1tsp garlic powder

• Salt and pepper to taste

Put spaghetti squash in the oven at 400 degrees. You can leave it for about an hour. You will split it right down the middle and take out the seeds and gooey insides. What will be left is a noodle like membrane (this is why it has the name spaghetti). You will use a fork to grate the noodles out into a bowl.

In a food processor put the Pesto Ingredients in and blend until smooth. You can add more garlic, salt, or yeast to your family’s individual taste.

Mix the “noodles” with the fresh Pesto heat in the oven for 10 minutes. Healthy, delicious, and sneaky (no nuts, gluten, dairy, eggs, or anything processed). Feel good about the food you’re giving your family. Rock on Super Parents.

PS

A little trick I use to get more vitamin B12 into my kids is by putting nutritional yeast into a Parmesan cheese shaker and calling it cheese sprinkles. They love it and I’m not forcing something down their throats, or warring about deficiencies.

Yummy “Spaghetti”

SAUCE

1can black olives (my kids hate olives but love this dish)

½ cup sun dried tomatoes

1 tbsp capers

3 tbsp fresh parsley

4 cloves garlic

¼ cup olive oil

¼ cup lemon juice

1/3 cup hemp milk

NOODLES

5 small zucchini (soft fresh works the best) 

With the Sauce ingredients you put them into either a food processor, or blender and blend till almost smooth. It should be creamy with a light texture.

 With the zucchini if you have a Japanese mandolin use the grating side to make long grates which make the noodle like shape. If you do not have a mandolin you can make long thin sheets out of your zucchini and cut the noodles by hand.  Toss the zucchini noodles into a large bowl and toss with the cream sauce. Enjoy!!!!