From Our Manitoba Harvest Hearts to Yours....

MH_Bread_HempBanana_Pin_2015-08-28Since yesterday was National Banana Lover’s Day I thought it would be fun to whip up a classic banana treat for #FoodieFriday this week… banana bread! Instead of the regular recipe with white flour, sugar, butter and eggs, I made a healthier version filled with lots of nuts, seeds and Hemp Hearts!

This Hemp Banana Bread is vegan-friendly, refined sugar-free and dairy-free but it’s definitely not free from flavour! It has a really yummy banana taste and it’s slightly sweet from the maple syrup. The pecans, almonds and Hemp Hearts also give the bread a nice nutty flavour.

The entire office smelled like bananas while this bread was baking, it was amazing! This recipe is also really quick to whip up and it only requires eight ingredients, many of which you probably already have in your pantry. All you have to do is mash the bananas, blend the almonds and pecans into a flour and mix everything together. Then you just put it in a loaf pan and bake it for about an hour. It’s that easy!

This banana bread would be perfect served for dessert when you have a friend over for coffee or tea, or it would be great as a mid-afternoon snack. It freezes really well too so you could slice it up and freeze it in individual containers and then take out a slice in the morning and have your afternoon snack ready to go!

Hemp Banana Bread
Yield: One Loaf

BananasIngredients:

  • 5 large over-ripe bananas
  • 1 cup of almonds
  • 2 cups of pecans
  • 1 cup of brown rice flour
  • 1/2 a cup of maple syrup
  • 3 tablespoons of chia seeds
  • 1/4 cup of Hemp Hearts
  • 2 tablespoons of cinnamon

Directions:

Preheat the oven to 350°F. Add the almonds and pecans to a food processor and blend until they form a smooth flour. Then add the almond and pecan flour to a mixing bowl and add in the brown rice flour, maple syrup, chia seeds, Hemp Hearts and cinnamon. Mix until the ingredients are well combined.

In a separate bowl (or in your food processor) mash the bananas until they are smooth and add them to the rest of the ingredients. If you want you can leave the bananas a bit chunky so there are banana pieces throughout the bread. Then grease a loaf pan with coconut oil and pour in the batter.

Bake for about an hour or until it’s golden brown and a toothpick inserted into the middle of the bread comes out clean. Let cool, slice and enjoy!

I hope you whip up this recipe the next time you have some ripe bananas on hand! What’s your favourite banana dish to make?

From Our Kitchen to Yours…

sarah_handwritten

 

11892340_10153635616066122_8521341683284401713_oLast week was our third annual Edutainment Tour here at Manitoba Harvest and it was awesome! We had retailers from all across North America visit our head office in Winnipeg, Manitoba to go on some fun tours, indulge in some delicious hemp foods and learn a bit more about what goes on between our four walls.

We kicked off the Edutainment tour on August 18 with an amazing dinner at The Merchant Kitchen. It was a hemp-themed menu with yummy appetizers, salads, entrees and dessert filled with Manitoba Harvest Hemp Hearts!

The next day started with a tour of one of our farmer’s hemp fields. Clarence, our Director of Farm Operations, and Jennifer, our Agronomist, toured the guests around the field and taught them all about how hemp is farmed. They also talked about our seed to shelf approach and what makes Manitoba Harvest Hemp Hearts so special.

After a tasty lunch (filled with more hemp foods of course), the guests got a behind the scenes tour of our manufacturing facility. They saw our seed receiving bins and quality lab, and visited our packaging, dehulling, and press and mill departments. It was a great tour that showed our guests exactly how we make our Hemp Hearts, hemp oil and hemp protein powders. At the end of the tour the guests each got a special treat to take home – a bag of Hemp Hearts that were packaged that day!

Once all of the tours were finished, the guests got the chance to visit the Canadian Museum for Human Rights and tour through all of the amazing exhibits. Later that evening we had dinner at the museum and got the chance to watch The Drum Café perform! They handed out African drums to each of the guests and we all got to take part in the show. It was truly an unforgettable experience.

We hope our guests had as much fun as we did and that they learned more about Manitoba Harvest and what makes us unique. Check out some of the awesome pics from the event below or see the full album on our Facebook page!

11879210_10153635610501122_4719305361738813230_o  11884665_10153635616076122_8886485901564951553_o 11856310_10153635607416122_4447042395550152594_o  11913885_10153635610906122_6467414513044419386_o     11011824_10153635616266122_103221787583210648_o  11894550_10153637532041122_4071364605591156191_o11892344_10153635608926122_4402562775539047665_o  10333429_10153635609731122_8481249191543340520_o 11894635_10153635613771122_6274460820103158095_o  11046641_10153635615396122_1959938210483043490_o

MH_Salsa_Peachy_TortillaChips_Pin_2015-08-21Since tomorrow is National Eat a Peach Day, I thought it would be fun to make a delicious #FoodieFriday dish filled with peaches! I wanted to make a healthier version of one of my favourite snacks so I decided to whip up Peachy Hemp Salsa and Hemp Oil Tortilla Chips.

The salsa turned out really delicious! The juicy peaches mixed with the ripe tomatoes and spicy jalapeno made the salsa the perfect balance of sweet and spicy. And since you can’t have salsa without chips, I brushed whole-wheat tortillas with hemp oil, sliced them up, sprinkled them with sea salt and baked them until they were golden and crisp!

When baking the chips, you want to keep the oven at 300°F or lower so that the omega fats in the hemp oil do not lose their nutritional properties. Plus, cooking the chips at a low temperature helps them crisp up without burning.

Peachy Hemp Salsa and Hemp Oil Tortilla chips would be perfect to serve as an appetizer at your next party or you could whip up a batch to have as an evening snack. Since the tortilla chips are baked instead of fried and the salsa is full of fresh fruits and veggies, you don’t have to feel guilty about indulging in this dish (plus it’s so quick to whip up you can get it ready right after work if you are having a weeknight event)! You could also serve this Peachy Hemp Salsa on top of your favourite fish (mahi mahi or tuna would be an amazing fit) or add it inside fish tacos – yum! Here are the recipes: 

IMG_1082Peachy Hemp Salsa
Ingredients

  • 2 cups ripe peaches, chopped
  • 1 cup tomato, chopped
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 small can green chillies, chopped
  • 1 jalapeno, chopped
  • 2 garlic cloves, minced
  • 1 tbsp lime juice
  • 4 tbsp Hemp Hearts
  • Sea salt to taste

Directions:
In a medium bowl, gently mix together all of the ingredients until well combined. Serve with Hemp Oil Tortilla Chips or store in the refrigerator until ready to serve.

IMG_1090Hemp Oil Tortilla Chips
Ingredients

  • 12 small whole wheat (or corn) tortillas
  • 2 tbsp hemp oil
  • Sea salt

 Directions:
Preheat oven to 300°F. Brush both sides of the tortillas with hemp oil and sprinkle with sea salt. Cut each tortilla into 8 wedges with a large knife. Place tortillas on baking sheets in a single layer and bake for about 20-25 minutes until the chips are golden and crispy. Check the chips often to make sure they don’t burn. Serve with a side of Peachy Hemp Salsa and enjoy!

I hope you enjoy the Peachy Hemp Salsa and Hemp Oil Tortilla Chips as much as our Marketing Team did! What peach dish are you going to whip up for National Eat a Peach Day?

From Our Kitchen to Yours…

sarah_handwritten

We love the way we look and feel in the summer time and we want to make that last as long as possible. That’s why we’ve compiled these awesome summer beauty DIYs. Follow these tips to find out how to keep that summer glow, soothe that sunburn, hydrate those lips and give your hair a beachy look! 

1.) Keep That Summer Glow
You’ve worked hard to get that glowing summer tan and want to make sure it lasts! Mix up a batch of this Aloe & Rose Water After Sun Potion from The Chalkboard to hydrate your skin and maintain that tan!

after-sun

2.) Give Your Hair a Beachy Look
Even after summer is long gone you can look like you’ve just spent a day at the beach by giving your hair a spritz of sea salt spray. All you need to make your own is one cup of warm water, one tablespoon of sea salt, one teaspoon of coconut oil and one teaspoon of gel. Mix it all up and you’ll have beach hair in a bottle!

7ebe2e1baff2c18b613d75542a5c813a

3.) Soothe That Sunburn
We’ve all been there – we spent too much time sitting in the sun and now we’re as red as a tomato! To soothe sunburnt skin, put aloe vera gel into an ice cube mold and freeze it. Rub the aloe ice cubes over your skin and your burn will feel soothed in no time. When showering after you’ve been in the sun all day, try soaking in apple cider vinegar. It might smell a bit funny, but it stops any sting/burn you may be feeling from the heat (believe it or not this helps with the redness too).

Aloe ice

4.) Hydrate Those Lips
Don’t let the hot sun dry your lips out. Keep them hydrated by making homemade all natural lip balm! It’s super simple, you only need three ingredients: coconut oil, honey and beeswax. You can also add any essential oils that you like, our favourites are peppermint and lavender. Try it out, your lips will feel amazing! Another good option is to use a sugar lip scrub. It takes away any dryness and exfoliates the lips. To make your own lip scrub just mix one teaspoon of coconut oil, one teaspoon of honey and one tablespoon of brown sugar.

lip balm

We hope these tips help your summer look last! What’s your favourite summer beauty DIY?

MH_Popsicle_BerryHempParfait_Pin_2015-08-14Popsicles are a summer treat that I can’t live without! There’s nothing that cools you down on a hot day better than a frosty popsicle. That’s why I whipped up a batch of Berry Hemp Parfait Popsicles for #FoodieFriday today!

These popsicles aren’t full of sugary juice like the classic ones I used to love when I was a kid. Instead, they are loaded with Greek yogurt, Hemp Hearts, granola, berries and honey. They taste like a delicious yogurt parfait but in frozen form!

You can get really creative with these popsicles by adding different flavours of Greek yogurt and different fruit. I think vanilla yogurt with strawberries would also taste amazing!

Not only are these perfect as a summer dessert, they’re also great for breakfast on the go! I’m sure kids would be so excited to eat these popsicles any time of the day. Plus they are easy to make so you could even get your kids to help you whip them up!

Berry Hemp Parfait Popsiclespop
Ingredients:

  • 3 cups frozen mixed berries
  • 4 tbsp honey
  • 1 tsp pure vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 1/4 cup almond milk
  • 2/3 cup prepared granola
  • 1/4 cup plus 1 tbsp Hemp Hearts

Directions:

In a small saucepan, combine the berries and 2 tablespoons of honey. Turn the pan to medium heat, and bring the mixture to a simmer, stirring often. Let the berries cook until it is a thick and jammy consistency, about 8 to 10 minutes. Remove from heat, stir in the vanilla extract, then let cool to room temperature.

In a small bowl, stir together the Greek yogurt, almond milk and the remaining honey. You can add more honey if you’d like it to be sweeter.

Place the granola in a small bowl and mix it with 1/4 cup of the Hemp Hearts and 1/4 cup of the yogurt mixture. This coats the mixture and will help it soften and freeze into the popsicles.

With a small spoon, divide the remaining tablespoon of Hemp Hearts into the bottom of the popsicle molds and top with a small amount of yogurt. Stir it so that the Hemp Hearts are coated and will stick to the popsicles. Next, place a generous dollop of yogurt on top and add a small scoop of granola, then a spoonful of the berries, lightly tapping the mold on the counter between layers to remove any air pockets. Continue layering the yogurt, granola, and berries until the molds are filled. Tap the molds on the counter once more, then insert the popsicle sticks. Freeze until solid, 6 hours or overnight.

To remove the popsicles from the molds, run them under hot water for a few seconds. Gently remove and enjoy!

I hope you have fun whipping up these popsicles and even more fun eating them! What’s your favourite healthy popsicle flavour?

From Our Kitchen to Yours…

sarah_handwritten

MH_SOTM_2015_08_Creamsicle_PIN_2015-07-21Since tomorrow is National Creamsicle Day we blended up a delicious Peach Creamsicle smoothie for our August Smoothie of the Month!

It has the same delicious creamsicle flavour you know and love but without all of the guilt! Instead of ice cream, we used vanilla coconut yogurt and HempPro 70 Vanilla to give this smoothie a creamy texture and yummy vanilla flavour. Plus we added some fresh peaches and orange juice to make it really taste like a creamsicle!

This smoothie would make an awesome quick and easy breakfast but it tastes so delicious it would also be great as a dessert!

Peach Creamsicle
Ingredients:

  • 2 large peaches
  • 2/3 cup vanilla coconut yogurt
  • 2 heaping tbsp HempPro 70 Vanilla
  • 1/2 cup orange juice
  • 3 or 4 ice cubes

Directions:
Add all of the ingredients into a blender and blend until smooth. Pour into a glass and enjoy!

CONTEST ALERT!

BlenderWe want you to be able to whip up all of our delicious hemp-filled smoothies so we’re giving away an awesome Super Smoothie Prize Pack!

Here’s what you could win:

All you have to do to enter is comment on this post by August 20, 2015, letting us know what you’d put in your super smoothie and you’ll be automatically entered to WIN*! We’re also giving away another Super Smoothie Prize Pack on our Facebook page so head there for another chance to win!

Good luck!

*Contest is open to those living in Canada and the US over the age of 18 and are not employed by Manitoba Harvest (past or present). No purchase necessary. Contest closes on Thursday, August 20, 2015. We will contact the winner via email address associated to the blog comment before August 25, 2015. Winner will be announced in our ‘last chance to save’ monthly eNews and on our Facebook page on or before August 31, 2015.

Josh and SeanHot, hot, hot! Summer is here and I love it! There’s nothing more fun than hitting the road with a new team member and friend, road trip style. You can probably tell from these two happy faces that all is great in the land of Manitoba Harvest Hemp Foods.

If you haven’t been introduced to our newest sales team member please let me make the introduction. Josh Bilotta has joined our team as National Key Account Manager. I have known Josh for years and I’m totally psyched we are now working together to share the hemp love.

Here we are in 113-degree heat in Sedona, Arizona and loving life! We just stopped into a couple stores that sell our products and had the best time ever (for other stores that carry our products, check out our store locator here). It’s always fun visiting stores to drop off samples, get some training done and say hi to friends. There are always lots of hugs, smiles and satisfied Manitoba Harvest fans.Sean with Bites

It is especially exciting right now as we are sampling our newest product Hemp Heart Bites, which are officially my favourite road trip snack! Grab a bag and they will be yours too. They have 10 grams of protein and 10 grams of omegas 3 and 6 per 45 gram serving and just the right amount of sweetness.

Ah, this is indeed ‘living the good life’. ALL HAIL THE NEW HEMP HEART BITES!

Until next time my friends…
Sean

MH_Melts-PortobelloRedPepperHemp_Pin_2015-08-10Happy Meatless Monday everyone! Today we whipped up Portobello Red Pepper Hemp Melts and they turned out amazing!

The ingredients used in this recipe are really simple, you probably already have most of them in your pantry or fridge! Since they only take about 30 minutes to make, you can quickly whip them up whenever you’re in a rush.

The Portobello mushrooms give the melts a meaty texture and the Hemp Hearts add some plant-based protein to this dish. Plus the garlic mayonnaise mixture and Gouda cheese make them super creamy and irresistible! This recipe is vegetarian but you could easily make it vegan by using dairy-free cheese instead of the Gouda.

We used our favourite Silver Hills Squirrelly Bread as the base for the melts. It’s sweetened with raisin nectar instead of sugar and made with sprouted whole grains, plus it’s Non-GMO Project Verified just like our products!

You could serve these melts for lunch or dinner, or you could even cut them up and serve them as an appetizer at your next get-together. They are sure to be a crowd pleaser!

There are so many ways you can create meatless dinners, the possibilities are endless. Just look at our Meatless Menu: Hemp Hearts Pinterest Board for tons of delicious ideas!

IMG_0883Portobello Red Pepper Hemp Melts
Ingredients:

  • 1 Small head broccoli, cut into small florets
  • 1 Tbsp olive oil
  • Sea salt and ground pepper
  • 4 Portobello mushrooms (stems removed), sliced 1/2 inch thick
  • 2 Red peppers, sliced 1/2 inch thick
  • 1/4 Cup vegan mayonnaise (or regular mayonnaise)
  • 1 Small garlic clove, crushed through a press
  • 5 Thick slices of bread (we used Silver Hills Squirrelly Bread)
  • 10 Thin slices of Gouda cheese
  • 5 Tbsp Hemp Hearts

Directions:
Heat broiler with rack set four inches from heat. On a baking sheet lined with aluminum foil, toss broccoli with olive oil and season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.

Remove the broccoli from the oven and add mushrooms and red peppers to the sheet. Season with salt and pepper and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more. Remove the vegetables from the oven and set aside.

In a small bowl, combine vegan mayonnaise and garlic and season with salt and pepper. Spread the vegan mayonnaise mixture evenly on each piece of bread and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes. Remove the pan from the oven and sprinkle one tbsp of Hemp Hearts on top of each slice of bread. Serve and enjoy!

We hope you love this Meatless Monday recipe and make it for dinner tonight! Do you have a suggestion for what we should whip up for the next Meatless Monday? Let us know by commenting on this post!

MH_Smores_HempCampfire_Pin_2015-08-07Nothing says summer like sitting around a campfire eating ooey-gooey s’mores! Since Monday is National S’mores Day, I thought I’d bring the outside indoors by whipping up Campfire Hemp S’mores – no fire required!

To bring this recipe to life, we teamed up with our favourite little vegan marshmallow company Dandies, to find a healthier marshmallow option. It’s gluten and gelatin free and only seven ingredients, which is way less than your traditional marshmallow.

All you need for this delicious creation is vegan semi-sweet chocolate chips (I’m a big fan of the Enjoy Life chips), Dandies Vegan Marshmallows, and Hemp Heart Bites. It’s super quick to make and it tastes too good to be true!

I baked the chocolate chips and Dandies Vegan Marshmallows in a cast iron skillet, which worked really great. You just add the chocolate chips to the skillet then top them with the marshmallows and put the whole thing in the oven! If you are having a campfire, you could also cook these s’mores by putting the skillet on a grill over the fire.

Instead of graham crackers, we dipped Hemp Heart Bites into the pan full of melted chocolate and toasty marshmallows. It was amazing! The Hemp Heart Bites added the perfect crunchy texture to the s’mores!

This entire recipe is vegan-friendly and dairy-free so you’ll be able to share it with all your friends no matter what their dietary restrictions are (although these s’mores are so good, you’ll want to keep them all for yourself!).

S'mores IngredientsHemp Campfire S’mores
Ingredients:

Directions:
Preheat oven to 450°F. Evenly layer chocolate chips in a 10-inch cast iron skillet. Then arrange the marshmallows on top of the chocolate. Bake in the oven for six to eight minutes, until marshmallows are lightly browned. Remove from the oven and let stand for five minutes. Serve in the skillet with Hemp Heart Bites for dipping.

I suggest you have an indoor camping night tonight by making these delicious s’mores and staying up late telling ghost stories! What’s your favourite way to bring the outdoors inside?

From Our Kitchen to Yours…
sarah_handwritten

Screen Shot 2015-08-06 at 3.35.19 PMSummer and music are an awesome combo! Whether we’re lounging on a patio, reading a magazine on the beach, or headed on a road trip, we love listening to our favourite tunes.

Playing upbeat songs in the morning is also a great way to start your day in a happy and positive mood! Try changing your alarm clock buzzer to a popular radio station instead. When your favourite track comes on it’ll be hard to resist dancing in the shower. We love blasting music while we’re getting ready for work. It makes waking up a little more fun!

To help get your playlist started, we’ve come up with 5 Feel Good Summer Tunes We Love! Add these to your iPod and you’ll be feeling like dancing in no time. 

  1. Calvin Harris – Summer
  2. Sam Hunt – House Party
  3. Major Laser feat. MO & DJ Snake – Lean On
  4. The Black Keys – Gotta Get Away
  5. Maroon 5 – Sugar

We hope you love our playlist and that it helps you have an awesome day! Which feel good songs are you listening to this summer?