Sriracha Hemp Seed Pesto

Just got back after two amazing, jam-packed days at Expo West, and starting to play around with all the 50+ samples I brought back. As a first timer, I admittedly might have gone a bit overboard and brought back half a bulging suitcase of yummy samples & swag.

Will be trying them out over the coming weeks, and one that I tried at the show that I absolutely loved was Manitoba Harvest’s Sriracha Hemp Seeds.  I first tried these classically hempy, nutty, slightly spicy and salty seeds on avocado toast (amazing), and I just tried infusing them in vegan pesto, which also turned out very tasty and with a nutty twist on a traditional vegan pesto w/ a kick of heat. 

Ingredients:
1. 2 cups of fresh basil leaves – de-stemmed
2. 1 garlic clove
3. 1/2 cup walnuts
4. 3/4 cup olive oil (if you prefer less oily, thicker dip consistency, use 1/2 cup)
5. 1/4 cup nutritional yeast
6. 3 tbspn Sriracha hemp seeds
7. Sprinkles of sea salt to you liking

Directions:  Place all ingredients in a food processor and blend until smooth and dippable / spreadable.

Serving suggestions: Spread on whole wheat toast, mix into Zoodles for vegan pasta, use as a dip w/ veggies or wherever your creativity leads you.

Enjoying this w/ my hubby in our sunny garden now as he is planting our spring flowers in the pretty turquoise planters he made from reclaimed pallets.   The show was chalk full of amazing new companies, entrepreneurs, so many people I knew from all walks of life, but like all trade shows, came back physically exhausted, and happy to be relaxing in our sunny casita and garden.  More Expo inspired recipe to come soon :).

Recharging post Expo in our zen garden

Sriracha Hemp Seed Kale Chips

Today I did a spicy, nutty twist on a classic kale chip recipe by adding Sriracha and hemp seeds, and this is one of my favorite kale chip flavors to date (ties with cheesy cashew topping – I’ll post that one soon!). While I prefer my chips made in a dehydrator, if you don’t have one, you can adapt to make them in the oven at 300 degrees for about 25 minutes.
Ingredients:
1. 1 bunch of curly kale 
2. 2 tbsp olive oil
4. 1 tbsp cashew butter
5. 1 tbsp sriracha 
6. 1/4 cup hemp seeds
7. sea salt
Directions:
1. Wash and dry kale
2. Cut into chip sized pieces and place in a large bowl.
3. To make the sauce, in a separate small bowl or ramekin, mix the olive oil, cashew butter, and sriracha.  If the cashew butter is cold, you might want to heat up the mixture in a small saucepan so everything mixes well.
4. Pour the sauce on top the kale and lovingly massage into kale so it is well coated
5. Pour hemp seeds on top – massage in.
6. Top with generous sprinkles of sea salt
7. Before placing in the dehydrator or oven, taste it and see if you want to change anything (add more sriracha to dial up heat, add more salt, etc.)
8. If you are dehydrating, place in dehydrator on 135 degrees for 4 hours and turn over midway at the 2 hour mark.
Enjoy!