chai hemp milk

This is a great holiday recipe. Perfect for those times when you want something creamy, sweet, and a little spicy too. It is delicious when served gently warmed and a wonderful way to enjoy chai without turning to soy-based pre-made chai mixes!

Ingredients:

1 tablespoons pure hemp protein powder
500ml water
1-1¼ teaspoon eternal delights chai spice
about 2 tablespoons sweetner of your choice

Instructions:

First you make a hemp milk which you can watch here.

Place pure hemp protein powder in a blender and add 500ml of water. Blend on high for 30 seconds. Over a large bowl, pour contents of blender through a thieve so that the bowl fills up with your freshly made hemp milk.  Pour the milk into the blender and add the remaining ingredients. Blend high for 30 seconds. Enjoy cold or heat gently for a warm chai, or add ice for a chilled variation. Yum!

flax cracker

Try this simple recipe yet smart way to recieve your daily intake of omega-3's. Add spices, herbs, chopped veggies, etc. to make this recipe according to your taste buds.  

Ingredients:

2 cups flax seeds, soaked for 1 hour
1 cup sunflower seeds, soaked for 2 hours
1 tsp salt

Rinse soaked flax and sunflower seeds. Add to a bowl and add salt. Mix well. Spread evenly on a paraflex sheet and place in a dehydrator. Dehydrate about 7 hours.  Flip gently over and peel off paraflex sheet. Then dehydrate until dry. Store in an air-tight container in a cool, dry place. Will last for at least 3 months. 

sauerkraut

Raw sauerkraut is an extremely healthy food. It is an excellent source of enzymes, vitamin B-complex (including Vitamin B-12!), vitamin K as well as Vitamin C, and phyto-nutrients (higher than rejuvelac & yoghurt). The overabundance of lactobacillus and all the dozens of friendly bacteria, can easily upset the stomach of people who are not used to eating raw sauerkraut and or raw food.  Hence, introduce the sauerkraut in small volume, like a teaspoon.

ingredients:

1 green cabbage head, very finely shredded
1 purple cabbage heads, very finely shredded
reserve the outer leaves of cabbage to cover the shredded cabbage during fermentation
1 tablespoon salt
1 tablespoon caraway seeds

instructions:

1. Put the shredded cabbage into a large bowl.  Add the salt and gently massage it into the cabbage until the liquid starts to release.
2. Let the cabbage rest for 10 minutes and massage it again.  Repeat as often as necessary until the cabbage is very juicy.
3. Pack the mixture firmly into a large jar, crock, or bowl.  Press the cabbage down until the liquid rises above it about an 1/8”.  Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer on top.
4.If you are using a large jar for your kraut, put a weight on top of the cabbage, such as a small jar, filled with water.  If you are using a crock or a bowl, put a plate on top of the cabbage and then a weight.  Cover everything with a clean dish towel.
5. Allow the kraut to ferment in a cool, dark place for at least 7 days and up to 14 days, depending un the desired degree of sourness.  You can already see right away how the fermentation process starts!
6.Once the kraut is ready, store in sealed jars in the refrigerator for up to several months.

Or buy our ready-made sauerkraut in different flavours!

Sometimes you won’t be able to brew up a batch of homemade chai, so some chai  cookies to go along with your regular tea can give you your fix.

Ingredients:

2 cups gluten free (spelt or whole wheat flour)

3/4 cup rapadura sugar

1/4 teaspoon salt

1 1/2 - 2 teaspoons eternal delight chai spice

100ml olive oil (dairy free margarine)

Instructions:

Place all dry ingredients in a food processor, and give a few quick pulses to blend. Add olive oil (if you use margarin cut into pieces) to food processor, along with chai spice. Blend for 20-30 seconds, or until the mixture resembles course cornmeal.

Turn onto lightly floured surface and kneed a few times to form a dough.  Roll into a ball.

Cover with plastic and refrigerate for 1 – 24 hours.

Preheat oven to 170 degrees celsius.  Roll dough out onto a lightly floured surface and cut with cookie cutters.

Bake at 170 degrees celsius for 12 minutes.