Hemp Seed Butter

I friggin' love hemp hearts (and seeds).

This powerhouse semilla (that's seed en espanol) is a brilliant source of fiber and alpha-linolenic acid (ALA), which is an omega-3 fat, PLUS just 3 tablespoons of hemp seeds contains nearly 10 grams of protein!

I use them in my cacao drinks, smoothies, and sprinkle them on my salads. I also love to make budda' with them, as an alternative to the PB and almond butter I eat my weight in weekly. Hemp seed butter is a nut-free alternative and is a great substitute to many recipes that call for nuts. Here's the recipe, dear ones!

Hemp Seed Butter

• 2 cup hulled hemp seeds

• 1 teaspoon coconut sugar (or to taste)

• 1/4 teaspoon sea salt

• 2 Tbsp coconut oil, melted (more as needed)

Preheat oven to 400 degrees.

Pour hemp seeds onto baking sheet lined with parchment paper.

Bake for 12-15 minutes, stirring every 3-5 minutes until the seeds are golden brown.

Remove from oven and cool to room temperature.

Add the toasted hemp seeds to a food processor with the coconut sugar and salt.

Pulse the for 60-90 seconds until a flour-like consistency is reached.

Continue to pulse until a dough-like consistency is formed.

Scrape the sides down, break down any clumps, and add the coconut oil.

Turn the food processor on high and run consistently until a creamy texture is achieved, scraping sides as needed.

*Store in heals container in the fridge for up to one month.

Black Bean & Tofu Burgers

I accidentally bought a CASE of tofu last week only to get it home and discover that it expires in two weeks. Therefore, I am making all the tofu 'tings.

I have already made this particular recipe twice because it is SO easy, SO fast, and simply delish!

I also made my Black Bean & Tofu burgers LIVE over on the Rythmia Facebook page, if you want to see me do it in video form (see below)

Black Bean & Tofu Burgers

• 1/2 cup cooked black (or red) beans

• 2 cloves garlic

• 1/2 cup oats (or crushed tortilla chips like I used in the video!)

• 1/2 cup salsa (mild to hot; chef's choice!)

• 1/4 cup fresh cilantro or basil

• 2 tbsp ground flax seed

• 1/2 tsp chipotle chili powder

• 340-350g organic sprouted tofu (pressed of excess water)

• burgers buns + toppings

Preheat BBQ or oven to 350F.

Pulse beans, garlic, oats, salsa, fresh herbs, flax, chili powder and salt in food processor until well combined.

Crumble in tofu and pulse to combine.

Form into 4 to 6 patties and chill 1-2 hours before baking or grilling. Bake at 350F for 20-30 mins , or just until a crust forms and burger is well heated through.

Cream of Broccoli Soup (Dairy Free)

Every day is green food day in my house (except if you are my 19 month old who turns her nose up at anything green except avocados).

Today I am sharing a recipe from my cookbook 'Miracle Meals', and it is one that I think you will love! This creamy bowl of broccoli goodness will warm you up and fill you up (thanks to the addition of cashew) all year long.

Make it and let me know what you think! Post it to instagram and tag me @ChefMegPearson

Dairy Free Cream of Broccoli Soup

Serves 6

1 bunch of broccoli, in florets (6-7 cups)

1 large onion, chopped roughly

3 cloves garlic, peeled and minced

4 cups vegetable stock or water

1 large potato, peeled and diced

1/4 cup raw cashews

Salt, black pepper, to taste

Place the potato, onion, garlic and stock or water in a pot. Bring the broth to a boil, cover and lower the heat. Add in broccoli and cook over low heat until the potato is tender, about 10 minutes.

Put half the broccoli and potato mixture and half the broth in a blender with half of the cashews. Blend until smooth. Pour in another saucepan, and repeat with the rest of the broccoli, potatoes and nuts.

Heat the puréed soup, covered, over low heat until warmed and . Check seasonings and add salt and freshly ground black pepper to taste.