Chicken Lettuce Wraps with Stir Fried Veggies
1/2 tbsp olive oil
1/2 tbsp sesame oil
1 lbs. ground chicken
2 cloves of garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
2 tsp Sriracha sauce, more or less, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
1/4 cup raw, unsalted cashews roughly chopped
2 tbsp Natierra Shelled Hemp Seeds
1 head Boston lettuce
Fresh Stir Fry Veggie Mix (such as carrots, broccoli, snow peas, mushrooms, bell peppers, cabbage, and bamboo shoots – you may create your own or use a prepared raw mix from your grocer’s produce department
1/2 tbsp olive oil
1/2 tbsp sesame oil
Natierra Toasted Hemp Seeds
Heat olive and sesame oil in a large deep skillet over medium high heat. Add ground chicken and cook until browned, about 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become soft, about 1-2 minutes. Stir in water chestnuts, green onions, and cashews until tender, about 1-2 minutes. Finally, stir in shelled hemp seeds.
Meanwhile, heat olive oil and sesame oil in a large sauté pan over medium high heat. Add veggies and stir fry until tender but not too soft. Add soy sauce and sriracha to taste.
To serve lettuce wraps, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Add more Sriracha to taste if desired. Serve the sautéed veggies along side the wraps, garnished with the toasted hemp seeds sprinkled on top.
1 lemon, zested and juiced
2 tsp of extra-virgin olive oil
1 tbsp of dried oregano
1/2 tsp of Himalania Pink Salt
1/4 tsp of freshly ground pepper
2 to 3 garlic cloves, minced
4 (4ounce) filet mignon steaks
In a large bowl, combine ingredients and set aside. Place in a baking dish. Pour marinade over steaks then cover and refrigerate overnight, rotating several times. Grill over medium heat until the meat is cooked through.
Shelled Hemp Meatballs
1/3 cup whole milk
12 ounces lean ground beef
¼ cup himalania shelled hemp seeds
½ cup finely ground parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon Himalayan pink salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 large garlic cloves, pressed
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1 teaspoon dried thyme (or less)
2 teaspoons Worcestershire sauce
3 teaspoons olive oil
Combine hemp and milk in small bowl; stir until moistened. Let stand 10 minutes. Place beef in large bowl and break into small chunks. Add ground Parmesan, salt, pepper, and herbs. Then add Worcestershire sauce. Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture. Add milk and hemp seeds to meat mixture. Using hands, quickly and gently mix until all ingredients are evenly combined (do not overmix). Chill mixture 15 min — 1 hour. Roll meat mixture into golf-ball-size balls, occasionally moistening with water. Heat 2 tablespoons oil in a large non-stick frying pan. Fry meatballs over medium high heat, turning every few minutes, until all sides are browned and meatball is cooked through. This should take about 15 minutes. Serve with noodles and red sauce or on their own.
Lemon & Herb Marinated Grilled Chicken
4 large chicken cutlets
2 garlic cloves, smashed and peeled
2 sprigs of fresh oregano plus 2 tsp chopped
1/2 teaspoon crushed red pepper
1 teaspoon dried thyme
1/2 lemon, quartered, plus 1 tablespoon lemon juice
Himalayan Pink Salt and ground pepper
1 tablespoon extra-virgin olive oil, plus more for grill
In a medium bowl, combine chicken, garlic, oregano sprigs, red pepper, and thyme. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover and refrigerate at least 4 hours. Heat grill to medium-high and lightly oil. Grill marinated chicken until cooked through, about 2 minutes per side.