Lunch Recipes

Hemp Seed Salad

Ingredients:
1 Cup Cooked Quinoa
1/4 cup of Himalania Shelled Hemp Seeds
1/2 cup of Tomatoes, Avocado and Red Onions
3 Tbsp Extra Virgin Olive Oil
1/2 Lemon Salt and Pepper to taste

Directions:
Add Himalania shelled hemp seeds and diced veggies to quinoa. Drizzle olive oil over salad along with squeezed lemon juice salt and pepper to taste. Garnish with parsley.

Pink Salt Potatoes

Ingredients:
1 tbsp Himalania Pink Salt
4 Potatoes
1/2 tbsp Thyme
1/2 tbsp Olive Oil
1 tbsp Pepper

Directions:
Heat the oven to 450 degrees. Wash and dry potatoes. Lather potatoes lightly in olive oil. Cut them lengthwise and place on foiled cooking sheet. Sprinkle generously with Himalania Pink Salt, thyme, pepper, and olive oil. Cook for about 30 minutes until soft inside.

Chia Seed Vinaigrette

Ingredients:
1 tbsp Chia Seeds
¼ cup Cider Vinegar
1 tsp Dijon Mustard
½ tsp Dried Thyme
½ cup Olive Oil

Directions:
Mix ingredients in a bowl