Vegan Tahini Granola with Orange, Cacao & Mulberries - The First Messpin it!Vegan Tahini Granola with Orange, Cacao & Mulberries - The First Messpin it!View full post »

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  • Patricia Scarpin10/01/2018 - 6:28 am

    I love the idea of adding tahini to granola – absolutely genius! Your photos are breathtakingly beautiful. Love the recipes too!ReplyCancel

  • thefolia10/01/2018 - 8:36 am

    This looks too yummy to pass up going to make some today! My co-op has a weigh station next to the bulk so I weigh my glass jars myself. Take me with you to Turks and Caicios, my bones could use some warming up now. Happy and safe travels.ReplyCancel

  • Erin at Pure Feast10/01/2018 - 9:52 am

    Oh wow, love the sound of this combo! Will definitely need to try. Have fun in Turks and Caicos, sunbathing with your super sweet Yeti rambler by your side. :)ReplyCancel

  • Lacey10/01/2018 - 9:53 am

    Looks and sounds delish. I am thinking I would sub goji berries though… thoughts or other suggestions for replacing the mulberries?

    Enjoy your trip!!ReplyCancel

    • Laura10/01/2018 - 10:00 am

      I think goji berries would be great! Or even dried sour cherries would be so bomb here. Chopped up dates too!

  • Aiden10/01/2018 - 9:56 am

    Hi! I’m wondering about your note re: the variations in tahini quality… Any thoughts re: Nuts To You Organic tahini? I would be sad to let this recipe down with a subpar tahini.


    • Laura10/01/2018 - 10:02 am

      Hi Aiden!
      I’ve never actually tried that brand, so can’t be entirely sure. If you love the taste of it, I say go for it ;)

      • Aiden10/01/2018 - 2:22 pm

        Thanks so much, Laura. I’m very much looking forward to trying this out. :)ReplyCancel

  • Sabine10/01/2018 - 10:29 am

    love! would also love to know where you get your jars and containers from? they’re so unique!ReplyCancel

    • Laura10/01/2018 - 10:35 am

      Hi Sabine,
      Do you mean the wood topped ones on my shelf in the last pic? Those were a lucky find at HomeSense (or Home Goods in the US + elsewhere). The Container Store sells a very similar version though! And you can get wood lids for Weck jars now as well.

  • Sally10/01/2018 - 11:17 am

    Wow, how lucky find to dried mulberries. They grow wild where I live, most people treat them as a weed but I may have to dry some on my own this year.ReplyCancel

  • Oh. My. Word.ReplyCancel

  • Emily von Euw10/01/2018 - 1:07 pm

    Fuck yes.ReplyCancel

  • Sandy12/01/2018 - 11:11 am

    I pretty much only make your Mega CLump Granola from your book these days (so good!) but this one is getting made asap. That flavor combination sounds dreamy.

    One question though: I make my own tahini out of whole sesame seeds. Quality is great but it’s of the darker, more bitter variety. As opposed to the lighter tahini made out of hulled seeds. Would that still work as written in the recipe or should I reduce the quantity?ReplyCancel

    • Laura12/01/2018 - 4:58 pm

      Hi Sandy!
      If you’re using homemade tahini from unhulled sesame seeds, I might take the amount back to a 1/3 cup. Let me know what it tastes like (and what the texture is like) if you try it! :)

  • Sarah | Well and Full12/01/2018 - 6:36 pm

    I wish there was a bulk food store around here!! Whole Foods has a bulk section but it would be so cool to have a whole store devoted to it!! But in 2018 one of my goals was to recycle more and have less trash, so I’m excited to bring in my mason jars as soon as I run out of quinoa and millet ;)ReplyCancel

  • Chloe13/01/2018 - 2:07 am

    yummmm, went to my local bulk foods shop, jars in tow, and made it this afternoon. It smells amazing – I LOVE cardamon, tahini and coconut. I used homemade tahini, honey instead of maple, pepitas, sunflower seeds, walnuts and dried figs… because why not. Thanks for the inspiration (both the recipe and encouraging me to take the jars to the shop). Love Chloe, from Perth, living in Canberra, Aus xxxReplyCancel

  • Fresh to Death15/01/2018 - 10:10 pm

    How do you keep your crunchy veggies from getting flaccid in the fridge without the vapor membrane of plastic bags?ReplyCancel

    • Laura20/01/2018 - 11:18 am

      I tend to go through my vegetables quite fast because we’ve gotten into a rhythm of buying just the right amount for our house week after week. For things like celery, radishes, and carrots, I clean and cut them, then store them covered in water in glass sealable containers. They usually keep for about 5-7 days like this with a midweek water change. Lettuces and greens get cleaned, cut, and are stored in a sealable container with a slightly damp paper towel. I know that paper towel is a single use thing, but I do what I can, and it really does help keep the greens better.

  • Jessica Paroda16/01/2018 - 5:57 pm

    Not food related but where do you tend shop for jars and canisters?ReplyCancel

    • Laura20/01/2018 - 11:13 am

      I’ve found a lot of mine at HomeSense (Home Goods in the US and elsewhere). The Container Store sells wood-topped ones like mine that you can see in the one photo. For tight sealing jars, I tend to prefer Weck or Ball brand jars.

  • […] recipe I want to try is this Tahini Granola with Orange, Cacao and Mulberries from The First […]ReplyCancel

  • Barb19/01/2018 - 2:41 am

    This looks amazing. I can’t wait to try it.


  • Shannon19/01/2018 - 2:56 pm

    Thank you so much for talking about your efforts to reduce waste Laura! I love your blog/Instagram and content like this makes me even more excited to read your posts. Please keep sharing!ReplyCancel

  • Shimmy20/01/2018 - 3:43 am

    Hey Laura, I made this granola last night and it was absolutely divine! I had all the ingredients on hand already. I’m obsessed, I think this is my new favorite granola for the unforeseeable future. Thank you <3ReplyCancel

  • Claudia22/01/2018 - 9:16 am

    I made a batch of this yesterday, and I just can’t stop eating it. It kind of reminds me of a sophisticated and healthier version of my favorite childhood cereal Cracklin Oat Bran. What a divine recipe.ReplyCancel

  • […] Recipe: […]ReplyCancel

  • Allie04/05/2018 - 11:02 am

    I have made this 5 times; it’s my favorite granola! Today I didn’t have orange but it’s still delicious (I miss the orange though). Thanks for introducing me to mulberries!

    One note: maybe it’s because I have a convection oven, but even if I turn the oven down to 300, I still only have to cook it about 20 minutes til very browned!ReplyCancel

Creamy White Bean Soup with Kale, Rosemary & Lemon - The First Messpin it!Creamy White Bean Soup with Kale, Rosemary & Lemon - The First Messpin it!View full post »

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  • Jessica04/01/2018 - 6:33 am

    I’m making this soup today! Perfect for the blizzard weather outside – a simple hearty soup to keep me warm & cozy! Thank you Laura, xoxoReplyCancel

  • Erin at Pure Feast04/01/2018 - 9:15 am

    Lemon and rosemary is one of my favourite flavour combinations – this soup sounds perfect! I’m totally picking up an Ina Garten vibe with the quality of ingredients you’re recommending – they must be “good” quality. Now I’ll have both you and Ina in my head while I’m grocery shopping! ;)ReplyCancel

  • Sara @ Cake Over Steak04/01/2018 - 10:10 am

    I love your trick of pureeing half the soup! My husband is obsessed with it, actually. He wants to do that with every soup we make now. hahaReplyCancel

  • Jean04/01/2018 - 10:17 am

    What a gorgeous soup! You’ve made it look both rustic and luxurious at the same time. I love recipes like this where each ingredient gets its chance to shine.ReplyCancel

  • Anneliese04/01/2018 - 12:44 pm

    Hi! 4 cups of cooked beans equates to how many dred bean cups please?
    Sounds absolutely delicious!ReplyCancel

  • I have a bag of Ranch Gordo Cannellini beans just BEGGING to be turned into this soup – -thank you!!!ReplyCancel

  • Village Bakery04/01/2018 - 7:08 pm

    Amazing job with this soup. So easy to make. cannot wait to try it! -JoeReplyCancel

  • Robyn04/01/2018 - 7:45 pm

    What quantity do you mean by ‘a sprig’ of rosemary? Is that a few leaves.? …a portion of the leaves on the stalk?….an inch or two or three on the stalk?…I’m kind of hesitant because rosemary is such a strong herb. Can you clarify for me?ReplyCancel

    • Laura05/01/2018 - 9:57 am

      It was about 2 teaspoons once I chopped it up.

    • Alicia08/04/2018 - 10:14 am

      A sprig is one “twig” worth. Grab a stem from the packet of rosemary and use all those leaves (sprig)ReplyCancel

  • Brittany05/01/2018 - 2:51 pm

    Happy to have you back! Cheers to the new year!ReplyCancel

  • Kristine05/01/2018 - 5:56 pm

    Hey everyone! Just made this soup and am over-the-moon happy that I did! It is PERFECT for this cold weather here on the East coast! I have already shared the recipe with friends. Being a vegetarian has always come naturally to me, but this soup reminds me of how fun and exciting vegetarian meals can be. With each spoonful, you can feel how healthy it is. Big big fan! Stay warm! xoxoReplyCancel

  • Twood05/01/2018 - 6:00 pm

    How many cup equates to 1 stalk of celery? Do you mean cut up the entire stalk of celery or 1 rib of celery.’?ReplyCancel

    • Laura06/01/2018 - 12:55 pm

      When I say stalk, I mean a rib. I honestly had no idea people used “stalk” to mean the entire bunch of celery. Lesson learned! Thanks.

  • Diane05/01/2018 - 9:48 pm

    I made this soup tonight and it was soooo delicious!! I took the time to make the stock and prepare the dried beans which literally took it to the next level. I don’t think I will be able to go back to canned beans or boxed stock. Thank you for this recipe! It will definitely be on repeat during the winter!ReplyCancel

  • Sherry06/01/2018 - 7:46 pm

    Happy, happy new year to you, Laura! Thanks so much for this cozy and nourishing idea. Among all the dried beans in the pantry I’m pretty sure I don’t have white ones in there just at the moment, but I KNOW I have the better part of a bag of white lentils (a purchase inspired by some of your previous recipes …), and I can’t help but wonder if a white lentil soup could be nicely constructed along these flavour lines? (If yes, it ought to be relatively quick-cooking, at the very least ––) I think I may try it and let you know!ReplyCancel

    • Laura07/01/2018 - 3:04 pm

      Hi Sherry!
      I think white lentils would be great! Might add to the total cooking time, but I think they will actually be creamier than white beans (once blended). Let me know what it’s like if you go in this direction :)

      • Sherry13/01/2018 - 9:43 pm

        Reporting back: we made this soup with white lentils this week and it was super. We used about 1-1/4c of the white lentils and I think 5-6c stock. I see what you mean about the cooking time, Laura ––sorry, I had clearly scanned too quickly through your recipe and missed the ‘canned’ white beans part (assuming you were soaking and cooking the beans from scratch): yes, it probably did take longer than an essential reheat of already-cooked white beans, but even so, it wasn’t a lengthy process: maybe 20 minutes once the lentils and liquid were added? Being slightly lazy, we skipped the blender cleanup and just stuck in an immersion blender until about half was blended up, still leaving lots of nice texture. We also traded sage for rosemary and tossed some roasted butternut squash cubes on top: it was pretty delightful. Thank you again for this yummy, nourishing idea!ReplyCancel

  • Meagan Puterman07/01/2018 - 11:55 am

    Hi there- in your inages the beans don’t appear blended but I dont see instruction to add more after blending. Can you help my confusion?ReplyCancel

    • Laura07/01/2018 - 3:02 pm

      Hi Meagan,
      In the third step of the recipe, I describe blending half of the soup. You still get some whole beans in the soup with this method because only half of it is being liquified.

  • Jeanni07/01/2018 - 4:52 pm

    Just finished my first bowl of this wonderful perfection, I only wish I had more! I added a small head of cauliflower along with the kale…just because I needed to use it. I served it over white rice, and it was a total meal that my hubby and I both loved! Thank you so much for another nutritious, delicious meal. Alkaline, too!ReplyCancel

  • Lauren07/01/2018 - 9:54 pm

    So simple and delicious! Really pleased with this recipe.ReplyCancel

  • Alex08/01/2018 - 2:24 pm

    I love how simple this recipe is – always a great idea to puree half the batch for that faux-creaminess factor.ReplyCancel

  • Morgan McClelland08/01/2018 - 6:54 pm

    This was really tasty. Perfect for the rainy days I’m experiencing. I made enough soup to last me for the week #mealprep. I doubled the amount of lemon juice and I loved it, I recommend it.ReplyCancel

  • Robin clements08/01/2018 - 8:38 pm

    Delicious! Big hit with the fam. I served it over riced cauliflower.ReplyCancel

  • Tracey10/01/2018 - 8:13 pm

    I just made this last night — what an easy and delicious recipe! I loved how all the flavors blend into this lovely burst of freshness — great off-set to the gray of winter evenings. And the hot pepper adds just the right “pop” of heat right at the end of tasting everything else. This one is going into to the “keeper” file in my kitchen :) Thank you!ReplyCancel

  • Esmee10/01/2018 - 8:47 pm

    Yum! This is delicious. So simple and easy. I mixed in some roasted potatoes. I admit I thought, this is too easy! But it tasted wonderful. I used Better than Boullion not homemade tooReplyCancel

  • Jessi11/01/2018 - 10:35 am

    Do you think chard would work in place of the kale? I love kale, but I just got chard in my CSA box…ReplyCancel

    • Laura12/01/2018 - 4:56 pm

      Chard would be delicious! Someone who made the soup tagged me on Instagram, and they used chard in their version :)

  • Josie15/01/2018 - 9:43 pm

    This soup is absolutely lovely, what a wonderful creation! I’m curious as to how yours looks so beautifully yellow?

    – JosieReplyCancel

    • Laura20/01/2018 - 11:20 am

      I think maybe my carrot just had a lot of pigment? Could just be the lighting too :)

  • Brittany16/01/2018 - 7:22 am


    I made this last night and for such a simple recipe it really won me over! It was incredible. I ended up just using an immersion blender for a consetvative amount of time as to not over blend. It seemed to work out well. Husband approved. He’s asking me to make it again already. Oh, and I had some leftover homemade croutons from the night before. That was a nice little addition, which I know from your posts is right up your alley. Thank you for the recipe!


  • Kate S.16/01/2018 - 6:47 pm

    you always take the simplest ingredients and turn them into something complex and delicious. i made this for lunch last weekend and was blown away by how fancy i felt and how good it tastes. thank you!!ReplyCancel

  • Cathy18/01/2018 - 9:05 pm

    I made this for dinner tonight, and my husband and I enjoyed it very much! I agree with your point about the quality of ingredients being very important. I used my homemade chicken bone broth, and the flavour came through very nicely. I’m sure I’ll be making this again.ReplyCancel

  • Heather Embree18/01/2018 - 10:43 pm

    What vegetable stock do you use? It has been so hard to find a good one because all the store bought ones have natural flavors and the only clean one I can find has the wierdest taste. Is it easy to make your own?
    This looks amazing and I would love to try this if I could find a good veggie stock!ReplyCancel

    • Laura20/01/2018 - 11:12 am

      Hi Heather,
      I mention this in the recipe itself, but I make my own vegetable stock exclusively and I would really recommend that you try doing that for this recipe. It’s very easy to do! I love making up large batches and freezing the extra stock in 1-litre containers for later. I link to my go-to vegetable stock recipe in the recipe headnotes as well.

  • Rosanna19/01/2018 - 9:49 am

    Made it last night and it was delicious! Love that it’s a simple soup but with so much flavor!.. Didn’t have the fresh rosemary so had to use the dry one.. Thank you Laura!ReplyCancel

  • Velvet31/01/2018 - 8:38 pm

    Would love to know where your black/white bowls and your two toned spoons are from.
    Can’t wait to make this soup. Yum!ReplyCancel

    • Laura09/02/2018 - 12:14 pm

      I picked up the bowls at a little shop on Abbott Kinney in Venice Beach. I can’t remember the name of it, and there’s no brand/clues on the bottom the bowls unfortunately.The silverware was a random find at Home Goods! Wish I could be more helpful :)

  • Briz04/02/2018 - 1:59 pm

    I made this soup this morning! I’m almost done. I swapped black beans for the navy beans because that was the batch I made for this week, so I pureed maybe a quarter of the soup because I wanted to keep the nice colour lol. I’m very excited to eat this!ReplyCancel

  • Cecile Laloux12/02/2018 - 7:41 pm

    WOW!!! I just finish the last sip of this soup and I’m so satisfied. Blending half of the soup? GENIUS!! I used small butter beans i couldn’t find navy beans. I also added minced sage cause it was in my fridge and I love it :)ReplyCancel

  • Zbyszek13/02/2018 - 3:40 pm

    I like all kinds of potato dumplings (distant relatives of stuffed gnocchi). Stuffed with fruits and served with syrup based sauces make great sweet dishes, with sour cabbage (e.g. kimchi) and thick savoury sauces are splendid main dish and with peanut+squash stuffing are competition to dim sum appetizers. And of course all variations one could imagine. Chases away every trace of kitchen rut !ReplyCancel

  • Amanda14/03/2018 - 2:13 am

    Experiencing the first signs of spring here in the Pacific Northwest and with the weather change Im feeling a touch of the cold I’ve been avoiding all winter! We had our first full day of rain after a nice stretch of sun so I took advantage of the chill and my sweetheart and I made this soup.
    It was everything I wanted and then some. The brightness of lemon and the heat of chili really hit the spot (I added the zest from a lemon also because I couldn’t help myself). This will definitely go on my list of regulars. I love that it is easy enough I could whip it up on a weeknight. I have two pint jars of leftovers to look forward to and I expect they will freeze beautifully. Aww I swoon!
    Thank you for sharing your creativity and passion for beautiful food!ReplyCancel

  • […] was inspired to make this soup by Laura’s recipe over at The First Mess and by Julie’s recipe over on the Simple Veganista. I took the flavors and ingredients from […]ReplyCancel

  • Sarah26/03/2018 - 11:06 pm

    This was absolutely delicious! I added quinoa to for some more carbs and protein. I am wondering if you think this would freeze well?ReplyCancel

    • Laura28/03/2018 - 2:34 pm

      I have frozen it without the greens and it was great! I just throw the chopped greens into the pot to wilt as I reheat it.

  • […] Minimalist Baker  Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal  Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess  Fattoush Nachos With Crispy Za’atar Roasted Chickpeas from The Full […]ReplyCancel

  • […] Minimalist Baker  Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal  Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess  Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout […]ReplyCancel

  • stacey02/04/2018 - 3:13 pm

    This recipe is delicious!! Works with lime as well, in a pinch. That being said, I would definitely double the recipe for a family of four unless you are serving with another dish. My kids each devoured around 2 cups each. Thanks for posting!ReplyCancel

  • Kim11/04/2018 - 5:22 pm

    Love this recipe! I reduced it more, used seafood stock I had in the freezer and served it as the base for sous vide salmon. Absolutely delicious. Love your recipes!ReplyCancel

  • Ariane10/05/2018 - 6:40 am

    Just made this for dinner, so so good! and so simple. will definitely make it againReplyCancel

Winter Glow Green Smoothie with Hemp & Ginger - The First Messpin it!

This post is sponsored by Manitoba Harvest.

Winter Glow Green Smoothie with Hemp & Ginger - The First Messpin it!View full post »

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  • cristina02/12/2017 - 3:59 am

    honestly im so basic but I love topping any oatmeal dish with hemp hearts <3ReplyCancel

  • Erin02/12/2017 - 4:58 am

    I love the taste and texture of these hemp hearts so much that I will eat them straight from the bag with a spoon. Beyond that, I enjoy sprinkling them on everything and anything, sweet or savoury: salads, smoothies, pasta, ice cream, you name it!ReplyCancel

  • Annette02/12/2017 - 5:24 am

    I’ve never used hemp seeds, but I’ve been wanting to try them in a smoothie.ReplyCancel

  • Ann King02/12/2017 - 5:48 am

    What a fantastic idea to use the hemp seeds to create the liquid! Love this idea! I make ranch dressing using hemp seeds, lemon, and dill, it’s a hit this household.ReplyCancel

  • Jessica02/12/2017 - 6:11 am

    I use Manitoba Hemp Hearts to make my favorite GoldenMilk – both hit and cold. So delicious!ReplyCancel

  • Sj Dc02/12/2017 - 6:48 am

    i woulg love to make milk from the seeds and toast the residue to sprinkle on my oatmealReplyCancel

  • Heidi Yalowitz Lasser02/12/2017 - 6:52 am

    I use Manitoba Hemp Hearts in two main ways: sprinkled on salads and added to yogurt. Regarding the latter, I made a batch of green tomato mincemeat and use the yogurt and hemp hearts for dessert.ReplyCancel

  • Kathleen02/12/2017 - 6:54 am

    I’ve long been an advocate for the legalization of hemp (it still isn’t in some places!), but I haven’t used hemp seeds in cooking yet! I’m a big Pesto person and I grow kale, so I’m anxious to try using hemp hearts in pesto! Also the pasta sprinkle – so simple!ReplyCancel

  • Ken Gilmour02/12/2017 - 6:56 am

    My favourite way to use hemp seeds is in the Manitoba Harvest recipe Pumpkin Pie Energy Bites (

  • Janet02/12/2017 - 7:54 am

    I add one tablespoon of hemp hearts to my salad daily. Boring but tasty and a nutritional boost. Great smoothie recipe! Thanks.ReplyCancel

  • Jenna02/12/2017 - 8:05 am

    We always have a big mason jar of fresh hemp milk in the fridge (so smooth and creamy!) and we sprinkle on salads and oatmeal and throw it in smoothies. I’m going to try your hemp parm recipe, I always make cashew parmesan but hemp sounds great!ReplyCancel

  • Cindi Fleming02/12/2017 - 8:07 am

    My favorite way is in my oatmeal or oat bran cereal.ReplyCancel

  • Sonia02/12/2017 - 8:09 am

    I have to say, my favorite use of hemps seeds ever has been in your cold coffee drink in your book. It is amazing!ReplyCancel

  • Saniel02/12/2017 - 8:10 am

    I add hemp hearts to my green smoothies and an added bonus to my vegan pesto sauce on my spaghetti squash. Sprinkle a little on top for added crunch. Thanks love this blogReplyCancel

  • Julia02/12/2017 - 8:12 am

    I usually sprinkle hemp on yogurt but need to start adding it to smoothies. Love hemp, for all the reason you said!!ReplyCancel

  • Kristina02/12/2017 - 8:13 am

    I love hemp hearts as a topping on my baked sweet potatoes. Yum!ReplyCancel

  • Caroline Atwood02/12/2017 - 8:14 am

    I like my hemp hearts sprinkled and stirred into my daily morning porridge :) On a side note, making this after my run today!ReplyCancel

  • Teresa Whetsell02/12/2017 - 8:18 am

    I love Manitoba hemp hearts in Banana Chia pudding – and I eat it every day.ReplyCancel

  • deborah mele02/12/2017 - 8:30 am

    I love folding hemp hearts into my oatmeal in the morning, on top of my salads at lunch, and even as a garnish for soup at dinner.ReplyCancel

  • Lisa02/12/2017 - 8:35 am

    I add hemp hearts to my smoothies. Also sprinkle them on salads and stir into pasta sauces. I find them to a very versatile nutrition boost.ReplyCancel

  • Lilly02/12/2017 - 8:39 am

    I like to roll energy bites in them.ReplyCancel

  • Bianca02/12/2017 - 8:40 am

    My favourite way to use them is actually your hemp seed ranch dressing! Love it as an alternative to tahini or cashew based dressings.ReplyCancel

  • Sue Beilstein02/12/2017 - 8:51 am


  • Pennie02/12/2017 - 8:57 am

    I use Manitoba Hemp in my danish nut bread, which is a mix of eggs, nuts and seeds!ReplyCancel

  • Deanna Reardon02/12/2017 - 8:57 am

    lIke so many other readers have said, use hemp seeds daily : salads, smoothies, sprinkles, and in dressings! I just made an herb sprinkle with hemp and nori and I put in on everythin!ReplyCancel

  • Emmaline02/12/2017 - 8:58 am

    I love putting hemp hearts on top of my oatmeal in the mornings ♥️ Can’t wait to try this smoothie!ReplyCancel

  • Ashley02/12/2017 - 9:06 am

    I like to sneak hemp hearts into soups before blending for richness and an extra boost of protein.ReplyCancel

  • Kathy Duckett02/12/2017 - 9:06 am

    Love using hemp seeds sprinkled on almond butter and banana (or sometimes strawberry) toast. Really easy, delicious, and adds a great nutritional boost as well as added flavor and texture. Great for a quick breakfast in the morning. :)ReplyCancel

  • Sarah02/12/2017 - 9:06 am

    Homemade hemp milk is my favorite way to use hemp hearts. No soaking, no straining, no waste and an extra nutrition boost to all of my smoothies!ReplyCancel

  • Smadar02/12/2017 - 9:10 am

    I always have a Costco-sized package of Manitoba Harvest hemp seeds in my fridge. I use them in a lot of the ways you mentioned, including scooping them into smoothies, but my favourite way to use them is sprinkling them on an avocado half and calling it dinner.ReplyCancel

  • Kari Anne02/12/2017 - 9:14 am

    I use hemp hearts sprinkled on yogurt, steel cut oats, and salad. Love this idea of hemp heart milk. Thank you!ReplyCancel

  • Kristine02/12/2017 - 9:16 am

    So many ways to use hemp hearts………my favorite though is sprinkled on top a salad!ReplyCancel

  • Carla02/12/2017 - 9:16 am

    Oh man. I LOVE hemp hearts. I go through a bag so quickly. I like to throw them in my green smoothies, on top of salads, and oatmeal.ReplyCancel

  • thefolia02/12/2017 - 9:19 am

    I also sprinkle hemp seeds on everything too for that additional nutritional boost. I have a special seasoning for avocados that include hemp but I love using then on deserts and pancakes or waffles in lieu of the sugary sprinkles. For homemade peanut butter cups the hemp has to be added before it sets in freezer but for cakes just sprinkle them after you frost…happy sprinkling.ReplyCancel

  • Leigh DeBiasse02/12/2017 - 9:26 am

    I use hemp seeds to make hummus and tabbouli. I also love them for nut milks.ReplyCancel

  • Jen02/12/2017 - 9:26 am

    I sprinkle them on saladsReplyCancel

  • Jessica02/12/2017 - 9:26 am

    I love using hemp seeds in smoothies and on salads. They are one of the only plant-based foods that contain all 9 essential amino acids (a complete protein food)! They’re also great for homemaking protein powder!ReplyCancel

  • Catherine Lavergne02/12/2017 - 9:27 am

    I love hemp seeds and use them in a variety of ways, but among favorite & unusual :

    savory oatmeal bowl:

    And….does hemp milk count? non-dairy ice cream

  • Julie Melrose02/12/2017 - 9:29 am

    Hemp is wonderful!
    I use in mixed with my morning nut butter, it is so yummy !
    Thank you

  • Becky Gean02/12/2017 - 9:31 am

    i ended up finding manitoba harvest when i was looking to add nutrition to my little guys foods. he’s almost 2 and we’re entering picky eater territory. he LOVES the hemp heart pancakes i make him and of course in our smoothies. i like to sprinkle them on top of everything. especially avocado toast. their subtle taste makes them so diversable!

    thanks for such a new fun take on smoothie making. i too am getting a little bored of my banana peanut butter combo.ReplyCancel

  • Diane02/12/2017 - 9:34 am

    Hello! Hemp hearts are nutritious bundles of deliciousness. One of my favourites is adding to a smoothie as it thickens and gives it a creamy goodness- no nut milk required. Cucumber, pineapple, lemon, ginger, hemp hearts and a squeeze of lemon. Thank you for sharing your recipe.ReplyCancel

  • Katie02/12/2017 - 9:34 am

    Sprinkled on top of avocado toast, or a tablespoon thrown in to my morning oatmeal/granola is how I usually enjoy my hemp hearts.
    Stoked about the hemp heart/water in smoothie tip! :)ReplyCancel

  • Toby Ellen02/12/2017 - 9:36 am

    Hemp hearts are my go to add-in for smoothies, salads sprinkling & warm drink blends. In autumn/winter, this is my fave cozy bowl-of-goodness mix;
    2 tbs organic hemp seeds
    2 tbs organic chia seeds
    1 tsp organic toasted almond meal
    2 tsp organic ground flaxseed
    for sweet, sprinkle a dash of ground cinnamon and cardamom
    for savory, pinch of salt and pepper
    Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee
    The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack…hot water is easy to source anywhere!ReplyCancel

  • Brittany Shipley02/12/2017 - 9:37 am

    I love my hemp hearts on my oatmeal! Love them! They are such a great way to add some important nutrients to the daily diet!ReplyCancel

  • Deb Cusic02/12/2017 - 9:39 am

    I love using the toasted hemp hearts on a green salad instead of croutons. Gives you a wonderful crunchiness! Can’t wait to try making the instant hemp milk.ReplyCancel

  • Vanessa02/12/2017 - 9:42 am

    I just bought my first small bag of hemp hearts this week! I moved to Toronto from Yellowknife a few months ago and just love how accessable Everything is here (the ‘Health food store’ in Yellowknife would carry hemp hearts, but for $$$$). I used them two ways this week – in a arugula/cilantro/banana/pineapple/avocado/ginger/turmeric/vanilla smoothie ❤️ And mixed them into my spinach quinoa walnut salad with spicy lime vinaigrette.

    Great list of suggestions for hemp heart usages on the site! I may just make your pesto tonight. Thanks!ReplyCancel

  • Shirleen02/12/2017 - 9:44 am

    I always put hemp seeds on salads and overnight oats. I love the nutty grassy taste and so easy to digest. I really enjoy your recipes and have made many of the cookbook recipes, all just delicious!ReplyCancel

  • Kacey02/12/2017 - 9:46 am

    Although not creative Manitoba hemp hearts are a staple in my smoothie every morning. Like the addition of lemon in your smoothie recipe!ReplyCancel

  • Alicia02/12/2017 - 9:48 am

    I love your idea to make a vegan cheese with the hemp hearts. I have only used hemp in smoothies so far!ReplyCancel

  • Angela Schenk02/12/2017 - 9:50 am

    On toast with peanut butter!ReplyCancel

  • Ariel02/12/2017 - 9:56 am

    What a great post! We like to simply add them to oatmeal though lately I have been making energy bites in my food processor with dates and nut butter and a little honey, and then stirring in hemp hearts and puffed brown rice and forming the mixture into balls! I’ve got a bunch of these stashed in the freezer as well! The recipe is from Aimee Bourque’s Brown Eggs and Jam Jars.ReplyCancel

  • Sandra Lea02/12/2017 - 9:59 am

    I have been using hemp hearts in my smoothies. I’ve not explored using them in anything further so was very excited to see this post. I am definitely going to try making some pesto using hemp hearts. Also can’t wait to try this smoothie, for some reason I always end up including a banana in my smoothie for thickness and sweetness but then the banana flavor always seems to overpower any of the other flavors.ReplyCancel

  • Emily02/12/2017 - 10:01 am

    I like making cashew milk and adding hemp seeds tog it. Adds a nice nutrition boost and earthinessReplyCancel

  • Heidi02/12/2017 - 10:12 am

    I love putting hemp hearts in my smoothies, on my oatmeal and in muffins. They are my absolute favorite!!ReplyCancel

  • Suzanne02/12/2017 - 10:12 am

    I like to add a spoonful of hemp hearts to the top of my morning oatmeal. Yum!ReplyCancel

  • Hannah02/12/2017 - 10:12 am

    I love putting hemp seeds on my oatmeal!ReplyCancel

  • Jess T02/12/2017 - 10:15 am

    I like to sprinkle hemp hearts over salad greens and a simple vinaigrette. I makes the best quick salad. My kids also like hemp hearts on their plain yogurt!ReplyCancel

  • Tracey02/12/2017 - 10:16 am

    I like to use hemp hearts in lieu of protein powder in my smoothies. Protein powder seems sketchy to me but I love that hemp hearts are a “pure ingredient.ReplyCancel

  • Naomi02/12/2017 - 10:17 am

    I love sprinkling hemp hearts on half of a baked Japanese sweet potato: a nutrient and protein boost to my mid-afternoon, preworkout meal! Delicious!ReplyCancel

  • Suzanne Johnson02/12/2017 - 10:20 am

    My favorite ways to use hemp hearts are sprinkled on acai bowls and also on wheat toast smeared with almond butter drizzled with honey!ReplyCancel

  • Breanna02/12/2017 - 10:23 am

    I love the idea of using hemp in pesto! I really love using hemp hearts to make a creamy caesar salad dressing. They blend so nicely and really work well with the tanginess of lemon of ACV.ReplyCancel

  • Sunny Xu02/12/2017 - 10:28 am

    I love having hemp seeds in my overnight oats every day. It adds creaminess and lots of nutrients!ReplyCancel

  • Caroline02/12/2017 - 10:28 am

    Looks like a great recipe! I love using hemp hearts in granola and to top acai bowls with.ReplyCancel

  • Danielle02/12/2017 - 10:39 am

    Thank you for reaffirming what I know to be true. Hemp is my ultimate protein source as a vegan. I love them in and on everything. Favorite way to eat, a handful popped into my mouth. They are so delicious all on their own!ReplyCancel

  • Sophia Chang02/12/2017 - 10:46 am

    I normally use hemp hearts in my smoothies or sprinkle it on top of my salads… But I love the pesto idea and will have to try that out!ReplyCancel

  • Katie Fiore02/12/2017 - 10:54 am

    I love using them in salad dressings to help emulsify and make them creamy.ReplyCancel

  • Morgan02/12/2017 - 11:02 am

    My favorite way to use hemp hearts is to sprinkle it on my pasta… When im too lazy to cook and i want to convince myself that its healthy. It also tastes great!ReplyCancel

  • Kathy02/12/2017 - 11:05 am

    Love using hemp in place of the non dairy milks in my smoothies!!ReplyCancel

  • Laura Jeanne Hansen02/12/2017 - 11:05 am

    I typically sprinkle them on salads or into smoothies. :-)ReplyCancel

  • Ann02/12/2017 - 11:06 am

    I love the nutty flavor of hemp. I sprinkle it on roasted carrots.ReplyCancel

  • Lisa02/12/2017 - 11:07 am

    Love hemp hearts in so many things! My fave is on my morning oatmeal, especially at this time of year. Thanks for the smoothie recipe!ReplyCancel

  • Pcross02/12/2017 - 11:11 am

    Hemp hearts are yummy and so versatile!ReplyCancel

  • emily02/12/2017 - 11:18 am

    I love hemp hearts sprinkled on pretty much anything!! I always add them to my homemade granola for a nutrient boost!ReplyCancel

  • Nancy Glover02/12/2017 - 11:20 am

    I love adding hemp seeds to my smoothies for the added creaminess they add. I feel like they texturally add a lot to any smoothie with the added protein it’s a win win win. Thanks for your delicious recipes and for sharing your knowledge. Best to you now and through out the Season.ReplyCancel

  • Leah02/12/2017 - 11:25 am

    I love pineapple and spinach smoothies with hemp seeds.ReplyCancel

  • Saba02/12/2017 - 11:25 am

    I love using hemp hearts in my smoothies and sprinkled on top of salads.

    I’m so glad this recipe is for a room temperature smoothie! It’s been hard to get my greens in these days because a breakfast of warm oatmeal has been a lot more appealing than a freezing cold green smoothie.ReplyCancel

  • Emma02/12/2017 - 11:27 am

    I love to use them as a topper for nicecream!ReplyCancel

  • Peggy Acott02/12/2017 - 11:28 am

    Hemp hearts is one of my favorite toppings for oatmeal – can’t wait to try them in a smoothie and beyond!ReplyCancel

  • Hope02/12/2017 - 11:29 am

    I love hemp hearts sprinkled on my morning oatmeal.ReplyCancel

  • Chrissy02/12/2017 - 11:32 am

    Oh my! Just one favorite way to use hemp?? Perhaps in my homemade vegan pesto!! So many fabulous ways to use hemp hearts..ReplyCancel

  • Mollie02/12/2017 - 11:33 am

    I use hemp hearts for everything, from smoothies to salads to granola. I think my favorite way is sprinkled on top of a banana with peanut butter :)ReplyCancel

  • Krista02/12/2017 - 11:34 am

    I grew up in Manitoba! Haven’t tried these yet, but I was just reading about using hemp hearts instead of protein powder in smoothies! Need to try!! ReplyCancel

  • Hannah02/12/2017 - 11:36 am

    Lately, creamy hemp dressing has been my jam for salads of all types, hot and cold, leafy and starchy, so this couldn’t have come at a better time. I could sure use an extra supply to stock back up!ReplyCancel

  • Jeris Coughler02/12/2017 - 11:41 am

    I haven’t used Manitoba Hemp Hearts yet. This recipe is my inspiration to start. I am trying more alternate protein souces in an effort to eat less meat. (I like it, but it doesn’t like me). Laura, your writing is so pleasing and your recipes make shifting to a healthier, plant based diet more achievable and less daunting for this beginner! I read some of the other commenters uses for Manitoba Hemp Hearts and think I will try them too. This sounds like a handy, delicious and versatile ingredient to add to my expanding pantry!ReplyCancel

  • callie lathem02/12/2017 - 11:44 am

    In our home, we use hemp hearts, those delicious nutty nuggets of nutrients, to sprinkle on just about anything! Our favourite way to use them (and why we keep them in the cupboard) is for your mocha hemp fuel which we keep a batch of in the fridge :)ReplyCancel

  • Linda02/12/2017 - 11:46 am

    I add 1T of Manitoba Heep Seeds to my overnight oats. Love the “nutty” flavour.

  • Laura02/12/2017 - 11:54 am

    I never tried hemp hearts before, but you’ve convinced me I need to try them! I especially like the idea of using them in a vegan “parmesan.”ReplyCancel

  • Charlene02/12/2017 - 11:55 am

    My favourite way to use Manitoba Harvest Hemp Hearts is in my morning smoothie for a great nutritional boost and I also enjoy them sprinkled on yogurt and salad. I love that I can purchase a large bag of these wonderful little seeds in Costco, so much more affordableReplyCancel

  • Wehaf02/12/2017 - 11:58 am

    I like to add hemp seeds to my salads.ReplyCancel

  • Carly G02/12/2017 - 12:02 pm

    I love mixing them in melted chocolate and dunking a banana in the mixture for a “healthy” dessert.ReplyCancel

  • Anne McCollam02/12/2017 - 12:05 pm

    I love hemp! I add it to my daily vegie/salad bowl. Hemp is especially good sprinkled over warm cooked egg white.ReplyCancel

  • Heidi Cusworth02/12/2017 - 12:06 pm

    I wish I had some exotic or original use of hemp hearts, but they are great in my overnight oats. :)ReplyCancel

  • Amanda02/12/2017 - 12:08 pm

    I have always wanted to try hemp hearts, as I love hemp milk, but I haven’t tried them yet as they are pretty pricey at my grocery store. Thanks for the giveaway!ReplyCancel

  • Violet02/12/2017 - 12:10 pm

    I love them in smoothies or, like you, to be kind of “cheesy” like in a pesto that’s awesome stirred into quinoa or as a pizza sauce/topper!ReplyCancel

  • Courtney02/12/2017 - 12:12 pm

    I love mixing them into a smoothie after it’s belended – it adds a nice texture that I enjoy. I also love throwing a small handful on salads.ReplyCancel

  • Jessica02/12/2017 - 12:14 pm

    I always add them to my smoothies and usually granola tooReplyCancel

  • Mary02/12/2017 - 12:15 pm

    I use Manitoba Hemp Hearts in all my stir fry recipes! Yum!ReplyCancel

  • Kelly Miller02/12/2017 - 12:21 pm

    I love using hemp hearts in homemade granola bars and as a topper on pretty much everything from yogurt to soup :)ReplyCancel

  • Denise Johnson02/12/2017 - 12:30 pm

    I enjoy them on top of yogurt, mixed with fresh fruit.ReplyCancel

  • Susanna Deemer02/12/2017 - 12:37 pm

    I put them in smoothies with some flaxseed!ReplyCancel

  • Shannon02/12/2017 - 12:41 pm

    I love hemp hearts sprinkled on avocado toast with nutritional yeast and fresh ground pepper!ReplyCancel

  • Linda Cirocco02/12/2017 - 12:42 pm

    I have never tried hemp hearts, but you have convinced me to try them.Thanks for the recipes. This is my first visit to your website. : )ReplyCancel

  • Sandra02/12/2017 - 12:42 pm

    I always sprinkle hemp hearts on my veggie and grain bowls.ReplyCancel

  • Natalie02/12/2017 - 12:46 pm

    Not sure how to choose just one favorite way! But if I had to narrow it down I’d say on top of big salads. Love the nutty creamy flavor hemp seeds give them!ReplyCancel

  • LF02/12/2017 - 12:47 pm

    The reliability of hemp seeds is my favorite when there’s no other milk in the house for morning coffee or tea. I love being able to instantly blend water and hemp seeds and have a perfectly nutritious solution in 30 seconds.ReplyCancel

  • Rebecca02/12/2017 - 12:51 pm

    I’ve just learned to make hemp milk in the last month–it’s so game-changing without the soaking required!ReplyCancel

  • Micah02/12/2017 - 12:51 pm

    I love putting hemp hearts on top of my oatmeal or smoothie bowls! I also have been putting them on top of mashed avo on toast :)ReplyCancel

  • Isabel02/12/2017 - 12:58 pm

    I love adding hemp to my breakfast, be it a dash on avocado or pb&j toast, a generous shake over oatmeal or homemade granola, or a big big scoop into my morning smoothie. It really does help keep me full until lunch!ReplyCancel

  • Elissa02/12/2017 - 1:04 pm

    My favorite way to use hemp seeds is to sprinkle them on almost anything! As a topping for oatmeal, toast, salads, smoothies, and popcorn they are an easy nutritious and delicious boost!ReplyCancel

  • Rosanna Esparza Ahrens02/12/2017 - 1:05 pm

    I like to lightly toast them and add them to Mole as a substitute for peanuts. so YUMMM.ReplyCancel

  • Audra02/12/2017 - 1:06 pm

    I love adding hemp hearts to all things breakfast since they help keep me full – porridge, pancakes, overnight oats, hemp milk lattes, smoothies, even to (very rare) breakfast salads. They are so easy to sprinkle into anything!ReplyCancel

  • Karlie02/12/2017 - 1:10 pm

    Favorite way is a green hempy dressing!! WIth basil, hemp seeds, water, and dijon. So yumReplyCancel

  • Allegra02/12/2017 - 1:11 pm

    I love to use hemp hearts when I make apple cinnamon oatmeal, I just sprinkle some on top to add the nutty flavour!ReplyCancel

  • Anna02/12/2017 - 1:17 pm

    I add hemp hearts to my morning granola! Love the extra crunch & flavour!ReplyCancel

  • Claire02/12/2017 - 1:17 pm

    I like to use hemp seeds in place of pine nuts in pesto.ReplyCancel

  • Christina02/12/2017 - 1:26 pm

    I always add them into my overnight oats :)ReplyCancel

  • Leigh02/12/2017 - 1:28 pm

    I make a sprinkle like parm cheese from Manitoba Hemp.

    Hemp Hearts, Garlic powder, Nutritional Yeast, Pepper, Salt. Grind until powdery and sprinkle on everything!ReplyCancel

  • Alexandria Hardy02/12/2017 - 1:31 pm

    I love putting them in granola bars, but your pesto sounds fab!ReplyCancel

  • Aubrey02/12/2017 - 1:44 pm

    Hemp hearts are a great addition to homemade granola!ReplyCancel

  • Marie-Claude Babin02/12/2017 - 1:49 pm

    I put Manitoba Harvest hemp hearts on everything! I love them! I use a spoonful in my daily smoothie and sprinkle them on salads and granola.ReplyCancel

  • CK02/12/2017 - 1:51 pm

    Just poppin’ in. My 2 favorite ways to use hemp hearts is in smoothies and over a warm bowl of oatmeal!ReplyCancel

  • Sabrina02/12/2017 - 1:58 pm

    Hemp milk! And hemp-crusted anything.ReplyCancel

  • Sarah02/12/2017 - 2:01 pm

    This looks amazing, I cant wait to try it! I usually have two different smoothies on rotation, and am also in search of a new one!

    I love adding hemp seeds to pesto, specifically kale pesto!ReplyCancel

  • Elizabeth Williams02/12/2017 - 2:14 pm

    I’m a fan of any smoothie recipe that doesn’t have a banana in it (ick!). I’m definitely whipping this up for myself this afternoon – room temperature as you suggested.


  • Rebecca02/12/2017 - 2:32 pm

    I love to sprinkle hemp seeds on top of salads, or use them to make dressing. Love me some phytonutrientsReplyCancel

  • Karen Pelrine02/12/2017 - 2:33 pm

    I use them in my homemade granola. Also I like them on linguine w/cashew cream sauce and top w/toasted hemp seeds and parm! SO goodReplyCancel

  • Tana Howell02/12/2017 - 2:38 pm

    I use hemp hearts in my smoothies.ReplyCancel

  • Natalia M02/12/2017 - 2:40 pm

    I love making vegan ranch with hemp seeds.ReplyCancel

  • Paulina02/12/2017 - 2:49 pm

    This smoothie looks delish and packed full of nutrients! I love hemp seeds to make home made “milk” or vegan mac n cheese.ReplyCancel

  • Cynthia02/12/2017 - 2:54 pm

    I use hemp hearts in my morning smoothie (they really help keep me full until lunch!) and sprinkled on oatmeal for a pick me up snack. Delicious!!ReplyCancel

  • Laura Sharp02/12/2017 - 2:57 pm

    I like them best in smoothies for breakfast, it is such a good way to add just a little more to your meal! And by the way, I have your cookbook and I wanted to thank you for making it so beautiful!! I just love flipping through the pages, not to mention cooking your delicious recipes!ReplyCancel

  • Renée02/12/2017 - 2:58 pm

    Magic sprinkels with pollen on morning smoothie bowls and porridge. Also hemp milk or part of nut milks. But soon, I’m looking forward to add some in pesto!ReplyCancel

  • Tamara02/12/2017 - 3:06 pm

    I put hemp on pretty much everything too! Yum :) in the morning when I want to have almond butter & toast but don’t feel like putting something sweet like jam on top, i sprinkle a couple of tablespoons of hemp on the almond butter. So good thank you for all of your amazing recipes, love them all and I use your cookbook almost every day. I will have to try this smoothie out!ReplyCancel

  • Krispy02/12/2017 - 3:14 pm

    My favorite way to use hemp hearts is as a component in a topping for just about anything. I mix in a bowl hemp, chia, various nuts and seeds and some powdered mushroom. I put it in a really pretty bowl on the table with a cute little spoon and then put in on anything and everything. It’s neutral so it can go with sweet or savory. A great way to amp up nutrition!ReplyCancel

  • Brenna02/12/2017 - 3:20 pm

    I’ve actually never had hemp seeds! I’ll have to try them, they sound super yummy…ReplyCancel

  • Heather02/12/2017 - 3:22 pm

    I add hemp hearts when I make bread each week. I love the texture they add!ReplyCancel

  • Rosemary02/12/2017 - 3:25 pm

    I just added them to a Winter Waldorf salad for lunch today! Delicious!ReplyCancel

  • Bianca T02/12/2017 - 3:26 pm

    i’ve actually never used them :O but i’d love to win! i’ve had them sprinkled on top of avo toast before though :)ReplyCancel

  • Margareta02/12/2017 - 3:28 pm

    I really like to make a crumble out of it using almond flour and a couple other ingredients and put it on sweet or savoury dishes. It adds an extra nutty flavour to it, as well as a nutritional kick :)ReplyCancel

  • Kathryn02/12/2017 - 3:30 pm

    Thanks for this article. I just bought hemp hearts a few weeks ago and have been struggling with and how to eat them.

    Happy Holidays and thanks again.ReplyCancel

  • kim02/12/2017 - 3:32 pm

    I love adding them to my morning oatmeal. I can’t wait to try the new hemp heart toppers.ReplyCancel

  • Angelica02/12/2017 - 3:41 pm

    Your green smoothie sounds really good! I am looking forward to trying it out. My favorite way to use hemp seeds is to roll raw date energy balls in them. I also like to add them on top of oatmeal.ReplyCancel

  • Carol Munro02/12/2017 - 3:48 pm

    I recently became a vegan, and I’ve been finding so many recipes calling for hemp seeds (dressings, smoothies…). I haven’t tried any yet. Eager to do so now that the energy-zapping winter drabness is upon us. Energy bites with dates (no honey!), mentioned by Ariel, sounds yummy!ReplyCancel

  • Kaela02/12/2017 - 3:54 pm

    I love adding a scoop to smoothies!ReplyCancel

  • Danny02/12/2017 - 3:54 pm

    I always add some hemp seeds to energy snack ballsReplyCancel

  • Fatimah02/12/2017 - 3:56 pm

    my favorite way to use hemp seeds is to grind up a few tbsps and add it to muffin batter for a little protein boost!ReplyCancel

  • Zada02/12/2017 - 4:06 pm

    I LOVE Manitoba Hemp Hearts!! Smoothies, salads, granola are my favorites :)ReplyCancel

  • ali02/12/2017 - 4:19 pm

    love using hemp hearts on my salads and my avocado toast!ReplyCancel

  • Brenda02/12/2017 - 4:28 pm

    looks delicious!ReplyCancel

  • Arnold Laura02/12/2017 - 4:29 pm

    There are some great ideas here! I’ve just sprinkled them on my hot cereal or salad, but will branch out and use them more frequently.ReplyCancel

  • Carolyn02/12/2017 - 4:56 pm

    Oohhh yeah!!! I use hemp hearts every single day on my overnight oats and im just starting to make my almost 1 year old son fresh hemp milk too and he loves it!ReplyCancel

  • Erin at Pure Feast02/12/2017 - 5:03 pm

    I have hemp seeds every morning blended into my morning matcha “latte” – the hemp seeds make the base for a creamy drink once everything is blended together!ReplyCancel

  • Leslie Drake02/12/2017 - 5:18 pm

    I put two tablespoons of hemp seeds on my salad every day. I’ll have to try putting them in a smoothie, it sure sounds good.ReplyCancel

  • Cam02/12/2017 - 5:40 pm

    I really love to put them in energy balls!
    (But really, I use hemp seeds on everything!)ReplyCancel

  • Jesse02/12/2017 - 5:52 pm

    In my smoothies and in a creamy dressing together with nutritional yeast for a punch of mineralsReplyCancel

  • Krista02/12/2017 - 6:08 pm

    I like putting hemp hearts on avocado or peanut butter toast!ReplyCancel

  • Kelly02/12/2017 - 6:14 pm

    Yay, thanks for this recipe :) I have been needing some inspiration for a new smoothie recipe myself – can’t wait to try this. I love hemp hearts added to basically everything… But would have to say that my ultimate favourite is on toast of any kind! They are great to sprinkle on top of savoury spreads like hummus or smashed avos, but also on top of nut butter and sliced banana – soooo good!ReplyCancel

  • Mary02/12/2017 - 7:13 pm

    So far, I’ve used hemp hearts only in smoothies. Plan to make the “parm” as well as a vegan recipe for Tzatziki that calls for them.ReplyCancel

  • Avital02/12/2017 - 7:14 pm

    Wow! Love these recipe ideas! I use hemp in my smoothies, sprinkled over my morning eggs, or on my salads for extra boost of protein!ReplyCancel

  • Jackie G.02/12/2017 - 7:29 pm

    I normally just sprinkle them on top of finished dishes for a little texture or put them in smoothies, but I’d like to experiment more with them!ReplyCancel

  • Daisy chiu02/12/2017 - 7:31 pm

    The only way I used hemp is hemp powder in my post workout drink. Thanks for the pesto tip! Got to try itReplyCancel

  • Sarah02/12/2017 - 7:43 pm

    I like to sprinkle my morning oatmeal with hemp hearts and chia seeds!ReplyCancel

  • Melissa Clark02/12/2017 - 8:07 pm

    I love to sprinkle hemp on my oatmeal and add it to smoothies. Love the tip about using them and water instead of adding other non dairy milk.ReplyCancel

  • Julie Gerdes02/12/2017 - 8:12 pm

    I don’t have a lot of experience with hemp hearts. I’ve enjoyed them stirred into oatmeal. I know I’d definitely like to try them as a “parmesan”ReplyCancel

  • Kathion02/12/2017 - 8:14 pm

    I use Manitoba hemp hearts with oatmeal. Add-in? add during the last 2 minutes of cooking. Add on: mix 1 tbl hemp hearts, 1 teaspoon sweetener of choice, and sweet spices of your choice (I like 1/2 tsp cinnamon, a pinch of cloves, and 1/8 tsp ginger, then layer hemp spice mix with oatmeal, reserving some to sprinkle on topReplyCancel

  • jacquie02/12/2017 - 8:49 pm

    I haven’t used hemp harts so no favorite way. Your smoothie looks great though so might need to try it. Would it work with an apple instead of a pear? also what is MCT oil. Thanks.ReplyCancel

  • Shelby02/12/2017 - 9:09 pm

    I agree on adding hemp to smoothies! Easy, affordable, healthy protein!ReplyCancel

  • kelli02/12/2017 - 9:16 pm

    Hemp hearts by the handful to support my body! I put them on salads, top stir fry, on soup, granola. They really are good just about any way you want to use them. One question? Does their benefits remain if they are cooked? I think they would be a great addition to my Ginger Date Nuts & Seeds bar.ReplyCancel

  • Teresa02/12/2017 - 9:31 pm

    I love Manitoba hemp hearts and have been adding them to smoothies and salads but my favorite way to use them is to add them to hummus :) gives the spread an extra nutty creamy consistency, it’s really delicious!!ReplyCancel

  • diane02/12/2017 - 9:45 pm

    I LOVE HEMP Milk and use 1/2-1 c Manitoba Hemp Hearts with 4 cups water and 1 date, blended. I make the milk every couple days and use it in smoothies, on my morning hot cereal. I also use the Hemp Hearts for making healthy protein bars and as an addition to many desserts.ReplyCancel

  • Jennifer02/12/2017 - 9:54 pm

    I like to make homemade hemp milk!ReplyCancel

  • Melissa02/12/2017 - 9:56 pm

    I love to add them to smoothies and sprinkle them on salads. It’s also fun to use hemp seeds in homemade vegan parmesan.ReplyCancel

  • Emily Burak02/12/2017 - 10:02 pm

    i eat hemp seeds in my smoothies!! great recipe by the way, i love the idea of pears, mint and cinnamon! can’t wait to try it :)ReplyCancel

  • Jen02/12/2017 - 10:24 pm

    I blend hemp hearts, coconut milk and banana into a smoothie. It tastes great and it’s filling.ReplyCancel

  • melanie huttner02/12/2017 - 10:27 pm

    I use them in my smoothies!ReplyCancel

  • Susi E Brust02/12/2017 - 10:29 pm

    My favorite use for hemp hearts is to sprinkle them on my oatmeal, but I can’t wait to replace non dairy milk with hemp hearts and water in smoothies. This green smoothie sounds yummy! SusiReplyCancel

  • Ella zehr02/12/2017 - 10:43 pm

    Ah I love hemp hearts! Also can’t wait to try this recipe… gotta say my favorite way to eat hemp is in overnight hemp porridge! (Kinda like overnight oats but with hemp)- current fav is pumpkin spice hemp porridge made with pumpkin purée!ReplyCancel

  • Olga02/12/2017 - 10:58 pm

    I use them in raw desserts to sub for oats. I also love how it makes hemp milk almost instantly – no soaking required!ReplyCancel

  • Liz02/12/2017 - 11:15 pm

    I put hemp hearts on my avocado toast and also use them in pesto to replace the nuts since my daughter is allergic. The smoothie looks great!ReplyCancel

  • Alyssa Gargiulo02/12/2017 - 11:51 pm


  • Laren03/12/2017 - 12:06 am

    My favorite way to use hemp hearts is on your ol’ reliable avocado toast recipe from your cookbook. I’ve made this avo toast for several of my friends and it never fails to impress :)ReplyCancel

  • Casey the College Celiac03/12/2017 - 12:56 am

    Love hemp seeds on my oatmeal and smoothie bowls, or in homemade nut free pesto!ReplyCancel

  • Molly03/12/2017 - 1:44 am

    I’ve only tossed hemp hearts on top of yogurt bowls, but the idea of using them in smoothies with water is genius!ReplyCancel

  • Amanda F03/12/2017 - 2:22 am

    I love topping my yogurt & oatmeal bowls with hemp hearts! Also have recently tried pesto with hemp & loved it.ReplyCancel

  • Lacey Kloster03/12/2017 - 2:49 am

    I also love hemp hearts on/in everything, but my fav application is def smoothies. SO creamy and tasty.ReplyCancel

  • Amber Ostrej03/12/2017 - 5:44 am

    Smoothies!!! And thx for the ideas on how else to use them.ReplyCancel

  • Jennifer03/12/2017 - 7:16 am

    I’m simple- I use hemp seeds in my smoothie. I also put them in my toddler’s smoothies for an extra boost!!ReplyCancel

  • JoAnn M Lakes03/12/2017 - 7:56 am

    My favorite way with hemp seeds is my avocado toast with sprouted whole grain bread. I love the omega 3 action. I also use them when making my homemade vegan mayo. I add them in with all my ingredients at the beginning and give it a whirl and then slowly add the oil. It requires way less oil added.ReplyCancel

  • Lisa03/12/2017 - 8:41 am

    I love supporting Canadian companies for one- I love your blog and you are a fantastic resource for me! My favourite way to use them is roasted and topped on a salad and or veggie meal. Love the toasted flavour. Secondly I love sprinkling raw ones on drinks and smoothie bowls. Yum!ReplyCancel

  • Melanie03/12/2017 - 9:03 am

    What a great and inspiring post. Been enjoying hemp seeds for a while. Usually throw some in any smoothie I am blending up. Also as you suggested in a previous post, I love using them with cashews to make a creamy and delicious nondiary milk. I use it to make hot cocoa. Enjoy this holiday season. Thanks so much for all the amazing information and inspiration.ReplyCancel

  • Nicole03/12/2017 - 9:25 am

    I love to add hemp seeds to my dandy blend drink. It makes it creamy.ReplyCancel

  • Angela03/12/2017 - 9:29 am

    I like to use them in smoothies, topped on a salad and vegan parm.ReplyCancel

  • Susan Browning03/12/2017 - 9:32 am

    I love adding a tablespoon hemp hearts to my Cacao Tonics for the creaminess they add as well as the protein and good fats we need.

    I play around with these in different versions but basically 2 cups hot herbal tea of choice like Yerba Mate or Dandelion Root blended with the T hemp seeds, T cacao, 1/2 T lucuma, 1 t raw honey, heaping t Coconut oil, 1/2 t each of Maca, ashwaganda, reishi, chaga, scoop Dandy Blend for more of a coffee flavor and vanilla stevia to taste. Love this so much. It’s a feel good blend that’s for sure and a good substitute for coffee.ReplyCancel

  • Tiffany03/12/2017 - 10:24 am

    I love hemp seeds on top of oatmeal or to make a quick and easy non-dairy milk!ReplyCancel

  • Kelly Malone03/12/2017 - 10:33 am

    I can’t eat yogurt anymore unless I put hemp hearts on it. I love the nutty flavour and actually could just eat them plain.
    Thanks for the chance to win this great prize pack.ReplyCancel

  • Penny03/12/2017 - 10:38 am

    I love hemp hearts sprinkled on top of spiral zucchini salad.ReplyCancel

  • Emily Willey03/12/2017 - 11:21 am

    Basic answer but smoothies!ReplyCancel

  • Andrea03/12/2017 - 11:58 am

    I just put them in smoothies but I am excited to try some of the things you told us!ReplyCancel

  • Valentina | The Blue Bride03/12/2017 - 12:25 pm

    I often use them to top my waffle! They add just the little crunch I need – together with cacao nibs – and a decent protein boost ^_^ReplyCancel

  • Shannon McLaughlin03/12/2017 - 12:43 pm

    I love hemp seeds on basically everything, but lately I’ve been topping sweet potato pesto noodles with vegan Parm and hemp seeds. Loveee your recipe for vegan parm up top!


  • Sandie03/12/2017 - 12:50 pm

    I add them to the pancakes or cookies I make for my two grand daughters so they keep healthier.ReplyCancel

  • Michelle Bush03/12/2017 - 1:09 pm

    I love adding hemp hearts to my homemade granola as well as sprinkling it on salads and steel cut oats!ReplyCancel

  • Kelly D03/12/2017 - 1:29 pm

    I have not tried these yet, but I would add them to my banana/apple smoothies.ReplyCancel

  • Emily03/12/2017 - 1:35 pm

    Honestly, I’ve never eaten hemp seeds despite being curious about them for a while now. I’m currently finishing up my masters degree in food studies and school is all consuming. Graduation in April is simultaneously too soon and not soon enough , if that makes sense. Being so busy with my studies and work, this season of my life is ruled by nutrient dense foods and chocolate (gotta fuel the body and the soul). I can see myself tossing hemp seeds into my daily bowl of oatmeal, which is kind of like my calm before the storm each morning.ReplyCancel

  • Kate03/12/2017 - 1:44 pm

    Hemp milk in a smoothie is already my favorite way to use hemp seeds! It’s perfect for green smoothies, and in beet smoothies (like your Hot Pink smoothie) I also like them sprinkled on avocado toast.ReplyCancel

  • Tova03/12/2017 - 2:21 pm

    My favorite way to use hemp seeds are in smoothies!ReplyCancel

  • Spring03/12/2017 - 2:31 pm

    I love hemp seeds in my smoothies. I totally do the short cut mentioned above as well.ReplyCancel

  • Shimmy03/12/2017 - 2:58 pm

    My favorite use of hemp hearts is actually the hemp ranch dressing on your blog ! super delicious and much better for you than the bottled ranch dressing in stores made from hydrogenated oils :PReplyCancel

  • Samantha Haas03/12/2017 - 3:19 pm

    Garnish on muffins for extra crunch ! And always mix into homemade granola bars. And your first cookbook is the favorite in my collection, seriously !ReplyCancel

  • Shaun Dubreuil03/12/2017 - 3:47 pm

    I like using hemp hearts in granola!ReplyCancel

  • Tracey03/12/2017 - 3:57 pm

    I love adding hemp hearts to a big ol’ bowl of oatmeal. Filled with bananas and peanut butter, it’s my favourite way to start the day!ReplyCancel

  • Maia03/12/2017 - 4:48 pm

    I love adding them to banana bread batter, and always in granola!ReplyCancel

  • Andrea Maria Vazquez Fernandez03/12/2017 - 4:54 pm

    Hemp Hearts a fav food of mine, seriously I’m addicted to them. I cannot get enough! And it helps to know they are good for you yumminess.
    Warming dishes are my preference, so a chai spiced oatmeal with hemp hearts sprinkled on top and a dollop of maple. Definitely my way to use Hemp Hearts!ReplyCancel

  • Lilli B03/12/2017 - 7:08 pm

    I love to use soaked hemp seeds blended as a base for a smooth and luxurious vegan ice cream with cashew/coconut milk!! smoothies are the next best thing :-)ReplyCancel

  • Jasmine03/12/2017 - 7:35 pm

    I LOVE hemp seeds because they are from Canada (like me!) …I love put sprinkling hemp seeds and sea salt on roasted yams, potatoes, and sunchokes. BUT, the all-time best recipe I have tasted is at a restaurant here in Toronto called Kupfert and Kim. They make crispy sunflower hemp seed savory balls. Kinda like the best falafel EVER. :)ReplyCancel

    • Laura04/12/2017 - 8:40 am

      I’ve had those! They are ridiculously good. Need to figure out how to replicate them at home :)

  • Danielle03/12/2017 - 7:38 pm

    I love to top my overnight oats with hemp seeds. I also throw them in smoothies.ReplyCancel

  • Ruth03/12/2017 - 7:44 pm

    Mmmm… this smoothie sounds good! :)
    How to pick a fave for hemp?! I love mixing it into my granola and sprinkling it on fruit crumbles, in both cases post-baking… #hemponeverythingReplyCancel

  • Eileen03/12/2017 - 8:30 pm

    I like having hemp hearts on my oatmeal. Thanks for the giveaway opportunity!ReplyCancel

  • Samantha Papagiannis03/12/2017 - 10:01 pm

    I love using hemp hearts in smoothies! Great added protein :) Thanks!ReplyCancel

  • Carolyn!!03/12/2017 - 11:03 pm

    i put hemp hearts in my homemade muesli mix and add it to salads. but now im realizing that i’ve not been creative enough. i love your ideas and all the ones i’ve seen in the comments too!ReplyCancel

  • Tori04/12/2017 - 12:07 am

    I just tossed some hemp seeds in cranberry scone batter. Adds a nice element of texture :)ReplyCancel

  • Linda Lonsdale04/12/2017 - 12:09 am

    I love them straight off the spoon but I also add them to smoothies and salads!ReplyCancel

  • Justyna04/12/2017 - 12:10 am

    Home made hemp mylk of course!ReplyCancel

  • Leisha04/12/2017 - 12:42 am

    I’ve actually never used hemp before but would love to try the pesto recipe you suggested!ReplyCancel

  • Hannah04/12/2017 - 12:48 am

    I love to use hemp seeds in vegan cheese sauces!ReplyCancel

  • Jaya04/12/2017 - 4:52 am

    I love to use it in smoothies and as a mix-in for yogurt and chia pudding. Using hemp hearts instead of cashew for parmesan sounds like a great idea!ReplyCancel

  • Becky04/12/2017 - 7:09 am

    i like to top my porridge with hemp hearts and recently my boyfriend started an anti-inflammatory diet to help his auto-immune so he made his porridge with hemp hearts as the base. thank you for the great recipes in this post!ReplyCancel

  • Hollie04/12/2017 - 7:46 am

    I sprinkle hemp hearts on my cereal in the morning!ReplyCancel

  • Hannah M04/12/2017 - 9:00 am

    As a matter of fact I’ve never actually tried hemp hearts, but this post makes me want to go out and get some! I’ve seen a few recipes out there for “hempesan” and I admit I’m intrigued :)ReplyCancel

  • Leah04/12/2017 - 9:41 am

    Oh my goodness, I love hemp hearts and there are so many ways to use them! I’m currently loving them on top of a baked sweet potato with almond butter, cinnamon and cocoa nibs :)ReplyCancel

  • Anna04/12/2017 - 10:47 am

    I absolutely love hemp hearts in my morning oatmeal, mixed into yogurt or sprinkled on top of avocado toast!ReplyCancel

  • Laura W04/12/2017 - 10:52 am

    I love them sprinkled on top of a kale salad.ReplyCancel

  • Mira04/12/2017 - 11:20 am

    I love using them somewhat like this, but in “lattes” — either golden milk or matcha. I also just enjoy them sprinkled on salads as-is. :)ReplyCancel

  • maire courtney04/12/2017 - 12:27 pm

    My favorite way is the smoothie you mentioned. I’m new to using it but just adore it!!! Thanks for sharing your additional recipes to use with the hemp hearts. I’ll be ordering!!!ReplyCancel

  • Beth04/12/2017 - 12:39 pm

    Love Hemp Hearts! Most of all in my smoothies, but I’ll add them to anything I’m baking, too! xoReplyCancel

  • Lisa04/12/2017 - 12:42 pm

    Love hemp hearts on my oatmeal.ReplyCancel

  • stacey04/12/2017 - 12:48 pm

    I throw them in smoothies! So good!ReplyCancel

  • Rebekah04/12/2017 - 12:49 pm

    Sprinkling of hemp hearts on everything!ReplyCancel

  • McKel Hill, Nutrition Stripped06/12/2017 - 10:35 am

    This green smoothie sounds excellent – I can’t get enough of the ginger. Love adding hemp hearts in smoothies too, along with just about every recipe. So good!ReplyCancel

  • Abby @ Heart of a Baker06/12/2017 - 3:30 pm

    Lily’s tip is genius! I’ve been slowing down on the smoothies since it’s gotten cooler, but I’m so ready to jump back in!ReplyCancel

  • Isadora Guidoni08/12/2017 - 2:33 pm

    This smoothie must be delicious! Can’t wait to try it myself. Thanks for sharing!ReplyCancel

  • Village Bakery23/12/2017 - 10:26 am

    OMG this smoothie looks so goood! I cannot wait to try it!!!ReplyCancel

  • Cornelia24/02/2018 - 10:01 am

    I usually don‘t really like green smoothies cause either the texture or the taste usally are offputting to me – but this one was absolutely fantastic! Thank you for the recipe :)!ReplyCancel

Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Bread Crumbs - The First Messpin it!Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Bread Crumbs - The First Messpin it!View full post »

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  • Nandita | saffrontrail30/11/2017 - 5:04 am

    Perfect bite sized appetisers for a party! Love them. Don’t have access to nutritional yeast, can it be left out?ReplyCancel

    • Laura30/11/2017 - 7:28 am

      Should be fine without it if you’re including the miso and lemon ;)

  • Pippa30/11/2017 - 6:01 am

    I’ve never tried mushrooms with pesto but it sound like a good idea… I’m going to try your recipe!ReplyCancel

  • Ruby30/11/2017 - 9:37 am

    These look crazy good and any recipe dubbed “very chill” is pretty much perfect for this season. I always put so much gusto into holiday desserts that I totally forget about the “real food.” Definitely gonna be whipping them up at some point this month! :)ReplyCancel

  • Abby @ Heart of a Baker01/12/2017 - 12:38 pm

    Ohh I love these little chill additions to the holiday table! Cashew cream has been my LIFE lately, so I’m 100% all of over these! xoReplyCancel

  • Sandra03/12/2017 - 7:39 pm

    These mushrooms are incredible. Going to make them again as an appie for next Wednesday’s dinner party.ReplyCancel

  • Freya05/12/2017 - 4:08 pm

    Garlicky breadcrumbs had me hooked!ReplyCancel

  • Alex06/12/2017 - 1:00 pm

    That green color is sooo pretty! I personally never minded the shriveled-up mushroom look you describe but tossing them in oil certainly adds extra pizazz :)ReplyCancel

  • Jessie03/01/2018 - 3:38 pm

    These mushrooms look yummy! Going to try them on the weekend :) Thanks for the recipe :)ReplyCancel

  • grace07/01/2018 - 8:41 pm

    What’s the cocktail in the photos?? It looks so festive!ReplyCancel

    • Laura08/01/2018 - 9:21 am

      Just some ginger kombucha with a few pomegranate seeds thrown in :)ReplyCancel

  • Veggy Malta12/01/2018 - 6:24 pm

    This recipe is awesome. And I love the photos, excellent photography.ReplyCancel

Sweet Fire Tonic (with ginger, cayenne, turmeric & apple cider vinegar) - The First Messpin it!Sweet Fire Tonic (with ginger, cayenne, turmeric & apple cider vinegar) - The First Messpin it!View full post »

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  • Lucy Hope22/11/2017 - 9:41 am

    Just recently subscribed to this blog and am so glad I did because this recipe is right up my street. Will be making it in the coming days! May I ask where you bought your measuring cups and spoons?ReplyCancel

    • Laura22/11/2017 - 10:10 am

      They were lucky finds at HomeSense! (Home Goods in the US/elsewhere) I don’t think they even had a brand attached to them or anything. Sorry I can’t be more helpful on that one.

  • Abby @ Heart of a Baker22/11/2017 - 10:05 am

    Considering allll the sickness and foods and things coming up in jthe next few weeks, I’m SO here for this tonic!!ReplyCancel

  • Tegan Thompson22/11/2017 - 1:18 pm

    This is perfect for winter! My fire tonic is straight savory and not a treat to gulp down. Do you know how long the shelf life is with this? Happy Thanksgiving!ReplyCancel

    • Laura22/11/2017 - 1:32 pm

      If you keep it in a container where the juice can go right up to the lid (minimizing the oxygen exposure), I’d say you could keep it in your fridge for 3-4 days. I’d leave the coconut oil out if you’re bottling it though, and then just add it when you’re heating the juice up.

  • Sarah | Well and Full22/11/2017 - 2:51 pm

    I’m very hot and cold with my juicer too. I went through a phase last holiday season where I juiced EVERYTHING and now I’m not even sure where my juicer is… welp. Honestly, I would love this as a smoothie with a healthy dose of coconut water. I’m so down on that ginger+cayenne train!! Cheers, Laura! :)ReplyCancel

  • Genevieve M22/11/2017 - 5:57 pm

    OMWord!! This was seriously delish and a great way to warm up on a blustery day.ReplyCancel

  • I can’t wait to make this as my post Thanksgiving refresher – thanks!!ReplyCancel

  • Sloane B23/11/2017 - 8:25 pm

    Drinking this warming beverage right now. I took your advice and didn’t mess around with the cayenne pepper – I can feel my muscles warm up and relax. Thanks for the awesome recipe!ReplyCancel

  • Nina K26/11/2017 - 11:16 am

    I love the idea of warming up the juice, adding spices and coconut oil as a solution to juicing in the winter – a cold glass is not what I want on a winter morning! The coconut oil adds the vitamin absorption as well, and apple cider is a great stomach soother. Thank you the recipe! I messed with it by removing pineapple and adding a beet :)ReplyCancel

  • Lily27/11/2017 - 8:42 pm

    Wonderful. Don’t forget to add cracked black pepper to this and all your turmeric concoctions — it’s necessary for the bioavailability of turmeric’s nutritional benefits.ReplyCancel

  • McKel Hill, Nutrition Stripped28/11/2017 - 12:31 pm

    This sounds excellent. You can’t beat the zing of fresh ginger when paired with turmeric, apple cider vinegar, and juicy orange. File this recipe under healing, refreshing and revitalizing!ReplyCancel

  • Sophie01/12/2017 - 10:17 pm

    This sweet fire ROCKS, dude. I made it via blender + cheesecloth. So good. I felt like I was punched in the face by the ginger, which is just the way I like it.ReplyCancel