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The Power of Hemp; Chilled Chia & CBD Caramel Slice with Lauren Lovatt #MindFood

/ Categories Nutrition and Healthy Eating, Guest Chefs & Friends of Leiths, #LeithsTakeovers / Author:

The Power of Hemp; Chilled Chia & CBD Caramel Slice with Lauren Lovatt #MindFood

Image credit to @shisodelicious

What a week. Thank you so much to fermentation and raw food guru Lauren Lovatt for inspiring our followers with her live tutorials and recipes this week. Taking care of our minds and bodies could not be more important during this time in isolation, so thank you Lauren for sharing your plant-based wisdom with us!

To round up our week of mind food, have a go at Lauren Lovatt's recipe for hemp milk, which can then be used in her delicious chilled chia breakfast. Then treat yourself to an indulgent slice of her CBD caramel shortbread.


HEMP MILK

Hemp is a delicious seed alternative to nut milks. With a earthy flavour this milk if full of beneficial omega fats that support our brain health.

Ingredients

1 cup hemp seeds

3 cups water

Method

Blend the ingredients for the cream until silky smooth. Then season with a pinch of salt, a little sweetener and a pinch of vanilla.

Store in an airtight jar for up to 4 days in the fridge.


CHILLED CHIA

Ingredients

1 cup hemp milk

4 tbsp chia seeds,

1 tbsp dried fruits like Apricots, chopped into small pieces

a pinch of salt

a pinch of vanilla

1 dropper of CBD (optional)

Tbsp rose essence (optional)

Honey / Liquid sweetener to taste

Method

Mix everything together well and soak in a sealed jar overnight.

Enjoy the next morning topped with fruits, extra seeds and plant based yoghurt.


CBD SLICE

Ingredients

For the base

2 cups gluten free oats

¼ cup coconut sugar

¼ cup hemp seeds

2 heaped tbsp Udos Choice Beyond Greens powder

Tsp vanilla 3 tbsp melted coconut oil

3 tbsp hot water

1 tsp CBD

Big pinch of salt


For the caramel

One cup dates soaked in one cup boiling water for 20 mins

½ cup coconut butter melted

Tbsp maple

½ tsp salt


For the chocolate

1 cup cacao powder

¾ cup ml filtered water

3 tbsp maple syrup

3 tbsp coconut oil

2 tbsp cacao butter

Pinch of salt


Method

For the base

Line a 20 x 20cm tin with baking parchment.

Pulse the oats and coconut sugar in a blender to form a fine flour. Add the hemp seeds, green powder, vanilla and salt.

In a separate bowl, pour the hot water over the CBD and coconut oil to melt it. Then pour this mixture into the four. Mix well with a spoon then bring together with your hands. It should easily roll into a ball. If not add more oil and water.

Press into the lined tin.

For the caramel

Add the soaked dates with water to a blender and blend until very smooth add the maple and salt then stream in the coconut butter until well combined.

Pour over the base and pop into the fridge while you make the chocolate.

For the chocolate

Whisk together sifted cacao powder, salt, water and maple syrup.

Once very smooth, stream in the melted coconut oil and cacao butter, and whisk again until everything is silky smooth and shiny.

I love to replace 3 tbsp of cacao powder with dark carob powder in here. Not essential but delicious!



If you're interested in nutrition and healthy eating, take a look at our professional Nutrition in Culinary Practice online course. Throughout this 20-week course, two expert mentors (one cook, one nutritionist) will guide you through all the fundamental nutritional theory and practical cooking skills needed to create healthy dishes and bespoke meal plans both at home and in professional environments.

Author: Lauren Lovatt

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