uncooked hemp protein is a complete live protein, high in insoluble fiber, and a low-impact carb that the body can easily digest.
Adrian’s Breakfast Shake
My friend Adrian is a musician and a health practitioner, and uses this shake to help him wake up and energize his mornings. He keeps ripe bananas in the freezer so they are always available to throw in the blender. This shake is particularly good for Vata and Pitta.
Wolfberries (Goji berries) are available in Asian grocery stores. They are filled with nutrients and have high levels of antioxidants. If kept in a jar, these berries stay fresh for months.
30 wolfberries (see note)
1 cup hot water
2 bananas, sliced
• To reduce Kapha: use mixed berries
3 heaping tbsp pineapple chunks
2 scoops hemp protein powder
In a bowl, soak wolfberries in hot water to soften, about 5 minutes. In a blender or food processor, combine wolfberries and water with all other ingredients. Blend until smooth. If shake is too thick, add more water, ¼ cup at a time.
Makes 2 servings.
Nevenka’s Breakfast Shake
Nevenka, my long-time friend, fitness expert, and devoted holistic food eater, is always finding ways to make food healthier without forgoing taste. The applesauce is a great way to use natural sugars to sweeten this shake.
• To reduce Kapha: use a light version
½ cup (Almond Milk)
• To reduce Kapha: use goat’s milk
2 scoops hemp protein powder
1 tbsp hemp oil (see note)
In a blender, combine all ingredients and blend until smooth and serve.
Makes 1–2 servings.
The green color of hemp oil comes from its high chlorophyll content. Chlorophyll is also one of the main ingredients in wheatgrass, one of the most healing foods.
Fresh Fruit Salad with Yogurt & Flax Seeds
This fruit salad, a delicious and fresh way to start the day, includes essential omega oils to fuel the brain.
2 cups strawberries, sliced
2 cups blueberries
2 bananas, sliced
• To reduce Kapha: substitute 2 cups sliced apricots
2 tbsp flax seeds, ground
• To reduce Pitta: use 2 tbsp hemp oil
2 cups plain yogurt (may use vanilla-flavored yogurt)
Fresh mint leaves (for garnish)
1 strawberry (for garnish)
In a large bowl, combine fruit, flax seeds, and yogurt. Garnish with mint leaves and strawberry.
Makes 4 servings.
Buckwheat Pancakes
These nourishing and delicious pancakes digest well and make you feel just as good as they taste!
To make this recipe larger, simply multiply the amount of each ingredient by the number of desired servings.
½ cup buckwheat flour
½ tsp baking powder
½ a banana, mashed
• To reduce Kapha: substitute with cup grated apple
½ cup soy milk (enough to mix batter)
1 tsp ghee (or coconut oil)
Maple syrup or apple sauce
In a large bowl, combine flour and baking powder and stir. Add banana and soy milk, and beat until mixture has become a smooth liquid. In a frying pan on medium-high heat, melt ghee and spread evenly over surface. Pour batter into rounds, about
Makes 1 serving.
Julia’s Weekend Blueberry Pancakes
Julia is my little buddy and my friend Nevenka’s ten-year-old daughter. These are great whole-grain pancakes packed with food value. Serve with pure maple syrup; Nevenka says that Quebec maple syrup is her favorite.
1 egg
1 cup brown rice flour
1 tsp baking powder
¾ cup fresh blueberries
1 tsp ghee
In a large bowl, beat egg. Add flour, baking powder, buttermilk, and blueberries and mix until well blended into a batter. In a frying pan on medium heat, melt ghee and spread evenly over surface. Pour batter into rounds, about
Makes 2–4 servings.
