From Our Manitoba Harvest Hearts to Yours....

Since CanadMH_Saute_Hemp-iniandCorn_Pin_2015-10-08ian Thanksgiving is coming up this weekend, I thought today would be the perfect day to whip up a festive fall side dish. I love the traditional Thanksgiving dishes like stuffing, mashed potatoes, and sweet potatoes but it’s fun to switch things up and bring a new dish to your family dinner.

This Hemp-ini & Corn Sauté is a delicious combination of zucchini, corn and Hemp Hearts mixed with some herbs, Hemp Hearts and lime juice and topped with grated Parmesan cheese. It’s a great recipe to make for Thanksgiving since it’s more exciting than the normal vegetable medley people tend to make.

You can serve this sauté warm or cold, it tastes great both ways. It’s so easy to make, you can whip it up quickly before your dinner and spend the rest of the time enjoying the company of your family and friends.

IMG_1792Hemp-ini & Corn Sauté
Yield: 4 servings

  • 2 tbsp. olive oil
  • 2 cloves of garlic, minced
  • 4 zucchinis, diced
  • 1 cup corn kernels
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 cup Hemp Hearts
  • Sea salt and black pepper, to taste
  • Juice of 1 lime
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. Parmesan, grated

In a large pan, heat olive oil over medium heat. Add the garlic to the pan and sauté for about one minute.

Put the zucchini, corn, basil and oregano in the pan and cook until the zucchini is tender. Season with salt and pepper to taste and stir in the lime juice, Hemp Hearts and cilantro.

Add the mixture to a bowl, top with grated Parmesan and serve. You can also top it with some diced red pepper as a garnish if you like.

I hope you enjoy this recipe and make it for your family this weekend! What is your signature Thanksgiving dish?

From Our Kitchen to Yours…


Small food swap outs can really make a big difference when you are trying to eat healthy. To show you how simple it can be, we’ve come up with 8 Easy & Healthy Food Swap Outs that you can start doing right now!


  1. Swap Chocolate Chips for Cacao Nibs

Next time you whip up some cookies or granola bars, throw in some cacao nibs instead of the usual chocolate chips. Cacao nibs are made from pure cacao beans so they have lots of chocolaty flavour but no added sugar. You can even snack on them straight out of the bag or add them to your favourite granola or trail mix recipe. They will definitely help curb your chocolate cravings!


  1. Swap Fruit Juice for Fruit Infused Water

Love the flavour of juice but don’t like all that added sugar? Try infusing your water with fresh fruit instead… no juicer required! All you have to do is slice up some of your favourite fruits and toss them into your water bottle. After a few minutes your water will have a delicious fruity flavour!


  1. Swap Potato Chips for Homemade Tortilla Chips

Rather than reaching for a greasy bag of potato chips, try making homemade tortilla chips! They are so simple to make, all you have to do is slice your favourite wholegrain tortillas into 8 to 10 slices, drizzle them with a little olive oil and sea salt and put them in the oven until they are golden brown and crispy. Try our recipe for Hemp Oil Tortilla Chips they are delicious dipped into our Peachy Hemp Salsa!

zucchinni noodles

  1. Swap Pasta for Zucchini Noodles

A great way to enjoy your favourite pasta dishes while getting a big serving of veggies, is to swap your pasta for zucchini noodles! To make zucchini noodles or zoodles as we like to call them, you just need a veggie spiralizer and some fresh zucchini. Then you can top the zoodles with whichever pasta sauce you like! The zoodles have less carbs than regular pasta and they’ll give you a good amount of Vitamin C too!


  1. Swap Ketchup for Salsa

Since ketchup is loaded with sugar, it’s not the best condiment to put on your dishes if you are trying to eat clean. Our favourite swap out for ketchup is salsa! Both have that familiar tomato flavour but salsa has no added sugar. You can buy salsa from the store or try whipping up your own. You just need to chop up some tomatoes, onions and any other veggies (we like adding jalapeno peppers) and your homemade salsa is good to go!


  1. Swap Mayo for Avocado

Instead of adding mayo to your next sandwich, top it with some sliced avocado! Avocados are full of vitamins, fibre and good fats and they are a healthier alternative to mayo. You can use avocado in smoothies, tuna or chicken salad, or eat it on it’s own with a little sea salt and pepper.

Fresh dried Dates on wooden background (close-up shot)

  1. Swap Sugar for Dates

Next time you are reaching for the sugar bowl to sweeten up your recipe, try adding some dates in its place! Dates are naturally sweet and make a great alternative to sugar. You can use them to sweeten up your muffins or quick breads, make energy balls by blending them in a food processor with some nuts, seeds and Hemp Hearts or throw a couple in your morning smoothie! We also love topping them with a little nut butter and eating them as an afternoon pick-me-up.

Raw Organic Quinoa Seeds

  1. Swap White Rice for Quinoa

Rice is a staple in a lot of dinner routines but it isn’t as nutritious as our new favourite grain, quinoa. This ancient superfood has been around for thousands of years but it just started gaining popularity in North America. It’s packed with protein, fibre, iron and magnesium so it’s a great alternative to white rice. It’s easy to make and it since it has a mild flavour it can be used in lots of different ways. We like it in a salad or with some honey and fruit for breakfast. It’s also great in our Hemp Veggie Burgers!

We hope these swap outs help you stay eating healthy and feeling great! Which one do you think you’ll try first?

MH_Cookies_PumpkinCranberry_Pin_2015-10-01Happy October everyone! Now that fall is in full swing, it’s time to start whipping up some of our favourite fall treats. Since October is National Cookie Month and National Cranberry Month, I thought it would be fitting to make some Pumpkin Cranberry Cookies for #FoodieFriday today!

These cookies are filled with oats, Hemp Hearts, dried cranberries and pumpkin seeds plus they’ve got some pumpkin puree and pumpkin pie spice to give them that familiar fall flavour we all know and love!

Since the cookies are dairy-free and sweetened with only honey (yes, you read that correctly, no refined sugar in this delicious baking), they’re a great way to get your pumpkin spice fix without any guilt! To put it into perspective just how good these cookies are, as soon as I pulled them out of the oven, people were running over to the kitchen to try to grab one! They made the whole office smell like it had just transformed into a bakery first thing in the morning and they tasted like those homemade cookies you’re Grandma used to bake. Yes, you know the ones!

Not only are these cookies great for dessert, they also make an excellent breakfast! You can dip them into your yogurt or even crumble them up and make a parfait by layering them with Greek yogurt and fresh fruit! I’m sure kids would be so excited to have these cookies for breakfast! Since they are nut-free, these cookies are lunchbox friendly too!

Pumpkin Cranberry Cookies
Yield: 12 cookies 


  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 1/4 cup Hemp Hearts
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 cup pumpkin puree
  • 2 eggs, beaten

Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. In a small bowl, melt coconut oil and honey.

In a separate bowl, combine rolled oats, quick cooking oats, cranberries, pumpkin seeds, Hemp Hearts, pumpkin pie spice and salt. Add in the pumpkin puree, beaten eggs and warmed coconut oil and honey and mix until well combined.

Drop the dough onto the lined pan using about two tablespoons per cookie and press the dough down. Bake for 20-25 minutes or until the edges of the cookies are browned. Let cookies cool, then serve and enjoy! Cookies can be stored in an airtight container.

I hope you love these Pumpkin Cranberry Cookies as much as everyone here at Manitoba Harvest did! What’s your favourite fall-flavoured recipe to whip up?

From Our Kitchen to Yours…


IMG_0555As the new Brand Ambassador for the greater New York area I couldn’t wait to share the love and treat my friends to some delicious hemp foods from Manitoba Harvest.

Each year, for the past 12 years, my weekend warrior gal pals and I trek to Lake Placid, New York for our annual hiking trip. We go the last weekend in September when the fall foliage is at its peak. “Same time next year,” is our little joke and even though we just returned, we are already planning next year’s adventure!

There are 46 peaks in this glorious region and each year we knock another peak or two off of our belts. I included Hemp Hearts and Hemp Heart Bites in goody bags instead of the usual trail mix and protein bars.  Many had seen hemp before and were curious about its tast
e and excited to try it.

The consensus was awesome! Hemp IMG_0549for hiking! It doesn’t weigh down your pack when you are hauling your gear for a long hard hike and it tastes great! We shared with a few hungry hikers that we met along the way and everyone LOVED!

So, next year, you can be assured we will be packing mucho hemp goodies from Manitoba Harvest in our packs as we tackle our next peak! Until then… hikers love hemp!


Our sales team gives ‘What’s New’ updates each month! Be sure to bookmark our Blog to check back to see what they have in store next month!

Everything about fall is amazing! From the flavours of the food to the fun outdoor activities, we love this crisp morning air season. To give you some ideas of what to eat, drink, do and wear this season, we’ve created our top 10 list of favourite things about fall.

  1. Breaking out the Fall Wardrobe

Although we’ll miss being able to throw on a summer dress and flip flops and head out of the house, we’re so excited to bust out our fall clothes. Sweaters, scarves, jeans, boots and cute jackets are some of the clothes we’ll be wearing all season long.

  1. Pumpkin Everything!PumpkinPie

One of the best things about fall is the delicious pumpkin-flavoured treats that we always whip up. We’re starting our mornings with our Pumpkin Pie Pro70 Smoothie and indulging in some dairy and wheat-free Pumpkin Pie for dessert.

  1. The Flavours of Fall

We can’t get enough of all the delicious fruits and veggies that are now in season. This year, we’re planning on roasting lots of sweet potatoes, butternut squash, cauliflower and Brussels sprouts for supper and having some baked pears for dessert!

  1. Slow-Cooked Dishes

During the chilly fall months, we always use our slow cooker to create some amazing dishes that take hardly any effort. It’s so nice going to work knowing that you’ll have a warm and delicious supper ready for you when you get home!

  1. Vegetarian Chili With Manitoba Harvest Hemp Hearts squareFootball Season

Nothing makes us feel more like fall is here than when the NFL season starts. Inviting friends over on Sundays to watch the game is a great way to socialize this season. We always make a big batch of our Vegetarian Chili to serve as a post-game supper. Whether your team wins or looses, at least you’ll have a tasty meal to look forward to! During the game, we’re always whipping up healthy snacks like our Super Seedy Hemp-O Crackers to dip into hummus or guacamole because even though it’s game day, it doesn’t mean clean eating has to go out the window.

  1. Planning our Halloween Costumes

As soon as fall starts it seems like Halloween is just around the corner. Since it’s one of our favourite holidays, we always start brainstorming costume ideas as soon as possible. Plus making your Halloween costume is a super fun DIY project. Maybe this year we’ll go as a giant bag of Hemp Hearts!

  1. Cool Morning Walks

There’s something so nice about going for a walk in the morning and feeling the crisp fall air on your face. It’s just what we need to wake up and feel energized to tackle even the busiest day!

  1. Sipping Hot Tea

After we get back from our cool morning walks and in the evenings while we’re curled up reading a good book, we always sip on some hot tea. Although we enjoy fruity summer teas, the spicy and warm flavours of fall teas are definitely our favourites. We love filling our cups with teas like pumpkin chai, apple pie, and of course the traditional earl grey.

  1. FallWalkCrunching the Leaves

This is one thing we did when we were kids that still never gets old. When we see those dry leaves lying on the ground we can’t help but step on them and hear that familiar crunching sound. It’s one of the ways we know that fall is here to stay. Plus crunching the leaves may also turn into raking them and that’s one heck of a workout – no gym required!

  1. Going for Hay Rides

There are tons of fall activities that are fun, but going for hayrides has to be one of our all-time favourites. Hayrides are an inexpensive way to have some fun this season while spending time in the beautiful outdoors. We love getting a group of friends together, packing up some hot chocolate and going for a hayride!

We hope our list of favourites puts you in a fall mood! What are your favourite things about this awesome season?

MH_Coleslaw_HazelnutHemp_Pin_2015-05-25If you read our #FoodieFriday posts then you know we love foodie holidays! They’re a great way to get some recipe inspiration and switch up which foods you’re eating.

September happens to be National Hazelnut Month and since hazelnuts are one of the types of nuts that I hardly ever cook with, I thought they’d be the perfect ingredient in today’s #FoodieFriday dish.

Using some delicious toasted hazelnuts and some fresh, in-season cabbage, I whipped up a Hazelnut and Hemp Slaw! What makes this slaw different is that the cabbage is broiled to give it a nice crunch and char. It adds an unexpected smoky flavour that goes great with the warm and toasty hazelnuts.

Salads and coleslaws can sometimes seem like summer dishes but this slaw tastes like fall. It would be great as a side dish for any meal and it would pair great with some sweet potatoes and other roasted veggies. You could also save the leftovers and take them for lunch. Your co-workers will be jealous when they see how delicious your lunch looks!

ingredients coleslawIngredients:

  • 1/2 head red cabbage
  • 1/2 head Savoy cabbage
  • 3 tbsp. olive oil
  • 1 1/4 cup hazelnuts, chopped
  • 1/2 cup of Hemp Hearts
  • 1 lemon, juiced
  • 1 1/2 tbsp. honey
  • Sea salt and black pepper, to taste


Turn your oven on to broil. Using the shredding blade of a food processor, a mandolin or a sharp knife, shred both the red and Savoy cabbage. Add the shredded cabbage to a large bowl and toss it with a couple tablespoons of olive oil.

Spread the cabbage out on a baking sheet and broil in the oven until the tips of the cabbage are charred (about 5 to 7 minutes). Make sure you toss the cabbage halfway through cooking.

Turn the oven down to 350°F and add the hazelnuts to a separate baking sheet. Toast the hazelnuts in the oven for about 5 to 10 minutes or until they are golden brown.

In a large bowl, whisk together the lemon juice, honey and olive oil. Add in the cabbage, Hemp Hearts and 1 cup of the hazelnuts and toss until well combined. Season with salt and pepper to taste. Top with the remaining hazelnuts and sprinkle with extra Hemp Hearts. Serve warm or at room temperature.

I hope you enjoy this Hazelnut and Hemp Slaw and whip it up for dinner or lunch this weekend! What are you going to make to celebrate National Hazelnut Month?

From Our Kitchen to Yours…



Happy Organic Week everyone! We’re proud to be a sponsor of this awesome week that celebrates all things organic! Here’s a post from the Canadian Health Food Association that explains what Organic Week is and why it’s important. Enjoy!

To celebrate the wealth and bounty that our land provides and to give Canadians the opportunity to learn about the importance of organic food, the Canadian Health Food Association (CHFA), along with the Canada Organic Trade Association (COTA) and the Canadian Organic Growers (COG), present Organic Week, taking place this year across Canada from September 19 to 27.

From the sunny orchards of the Okanagan Valley, to the red potato fields of Prince Edward Island; through the seemingly boundless tall grass Prairies; the mild-weathered vineyards of the Niagara Peninsula and the picturesque blueberry fields of Lake St-Jean, Canada is blessed with a rich and diverse land that yields a bountiful harvest at the end of a short but warm growing season.

What better time than fall to enjoy and appreciate the bounty of our land? Apples, pears, plums are all ripened to perfection and contain many disease-fighting nutrients. This annual harvest provides us with many locally grown, organic options which are more highly sought after than ever as Canadians are increasingly making the effort to choose organic produce to help protect the environment, their bodies and support local farmers

“Organic Week is the largest annual celebration of organic food, farming and products across the country,” stated Helen Long, president of the CHFA. “The goal of Organic Week is to get as many Canadians as possible involved and learning about the benefits of organic farming and its positive impact on the environment,” added Long.

Canadians are increasingly more conscious of the importance of choosing food that is grown organically, without the use of pesticides, herbicides, hormones or antibiotics. These farming practices are based on holistic methods that contribute to the improvement of biodiversity, good soil health and ecological balance. When buying organic foods, you are not only investing in your health, but you are also supporting sustainable, environmentally friendly practices and animal welfare.

“Canadians want the peace of mind that their food has been grown without synthetic pesticides and fertilizers. In Canada, organic food must meet all food regulations, as well as, additional organic standards and inspections,” added Long. “Having these rules in place makes ‘organic’ a trustworthy brand that allows Canadians to shop with confidence,” added Long.

This year, hundreds of celebrations are being organized by communities across the country. Activities include everything from pickling workshops, to farm tours, organic food and drink tastings and much more. There are many excellent opportunities to participate in Organic Week. For more information, and to find out what’s happening in your community visit and

MH_Burgers-FetaBasilTrukey_Pin_2015-07-15Happy National Cheeseburger day everyone! To celebrate this tasty holiday, I whipped up some Feta Basil Turkey Burgers for #FoodieFriday today!

Usually when people think of cheeseburgers, they picture a greasy patty topped with cheddar cheese, but these aren’t your typical cheeseburgers!

These burgers are filled with gooey feta cheese, fresh basil, minced garlic and lean ground turkey plus instead of breadcrumbs I used Hemp Hearts to bind them together. They are so flavourful, you definitely won’t miss the beef!

I topped the burgers with some sliced red onion, tomato, lettuce and avocado and added some cranberry sauce. It gave a nice sweetness that went perfect with the turkey. You could also serve these patties without the bun, they’d pair great with a Greek salad!

I always make extra patties and then pop them in the freezer before I cook them. Then, the next time I’m craving some turkey burgers I just have to defrost the patties and throw them on the grill!

IMG_1377Feta Basil Turkey Burgers
Yield: 8 Burgers

  • 2 lbs. ground turkey
  • 1 1/2 cups feta cheese, crumbled
  • 8 tbsp fresh basil, chopped
  • 2 tsp Worcestershire sauce
  • 2 cloves of garlic, minced
  • 1/4 cup Hemp Hearts
  • 1 tsp salt
  • Black pepper
  • 8 hamburger buns
  • Desired toppings (red onion, lettuce, tomatoes, cranberry sauce, etc.)

Add all ingredients to a large bowl and mix until well combined. Shape the turkey meat into eight patties, keeping in mind that the burger will shrink up a bit after it has cooked. Don’t make the patties too thick or they’ll take too long to cook.

Heat up a non-stick pan or a grill and add the turkey patties. Cook until the patties are browned on the bottom and then flip them and continue cooking until the internal temperature reaches 165°F. Once the burgers are cooked, add them to the buns and top with lettuce, tomato, avocado, red onion or any toppings and condiments you prefer.

These burgers were so delicious, I hope you whip up a batch for supper this weekend! What’s your favourite way to make cheeseburgers a little healthier?

From Our Kitchen to Yours…


MH_Fritata_VeggieHemp_Pin_2015-09-14Since September is National Breakfast Month (our favourite meal of the day), we decided to whip up a delicious Veggie Hemp Frittata for Meatless Monday this week! It’s a really filling dish that’s simple to make and tastes great!

We filled the Veggie Hemp frittata with lots of mushrooms since it’s National Mushroom Month as well (and they are in season) plus we added in some potatoes, broccoli and Hemp Hearts.

To give the egg mixture a creamy taste without adding any dairy, we mixed in some Daiya Cheddar Style Shreds and almond milk. We also spiced up the eggs with some hot sauce and Dijon mustard.

This Veggie Hemp Frittata makes a great breakfast or brunch but it’s also just as good at lunch or super time too! We recommend reheating the leftovers the next day for a quick meal that tastes delicious.

Since it’s so simple to make, this frittata is a great dish to whip up when you’re having company over. It’s also really easy to double or triple the recipe so your guests definitely won’t go home hungry!

Veggie Hemp Frittata


  • 1 1/2 cups white mushrooms, diced
  • 2 red new potatoes, quartered and sliced
  • 1 tablespoon olive oil
  • Sea salt and ground pepper
  • 6 large eggs
  • 1/2 cup almond milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1 cup Daiya Cheddar Style Shreds
  • 1 cup frozen chopped broccoli, thawed and patted dry
  • 1/4 cup Hemp Hearts


Preheat the oven to 400°F. In a 10-inch cast iron skillet, toss mushrooms, potatoes, and oil and season with salt and pepper. Roast for 20 minutes, tossing once.

While the mushrooms and potatoes are roasting, whisk together eggs, milk, mustard, Hemp Hearts, hot sauce, salt and pepper in a medium bowl. Stir in Daiya Cheddar Style Shreds and broccoli.

Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a knife inserted into the center comes out clean, about 40 to 45 minutes.

We hope you whip this dish up for Meatless Monday and your family loves it as much as our Marketing Team did! What should we whip up for our next Meatless Monday? Let us know by commenting below and we’ll send a bag of Hemp Hearts* just for doing so!

Offer expires September 30, 2015

MH_Balls_Superseed_Pin_2015-09-11To celebrate the end of the first week back at school and work, I whipped up some Superseed Energy Balls! They make the perfect afternoon pick-me-up for those long days spent in the classroom or at the office.

These energy balls are vegan-friendly, dairy-free, sugar-free and they contain no nuts so they are lunchbox approved! They are also so easy to make, you just throw all the ingredients into a food processor, blend until the dough is smooth and then roll it into balls and cover them with shredded coconut – it’s so simple!

You can store the energy balls in the fridge or put them in small Ziploc bags or containers (two or three per bag) and then pop them in the freezer, that way you’ll have snacks ready to go for when you’re in a rush!

The energy balls are packed with lots of wholesome foods like cacao nibs, Hemp Hearts, ground flax, coconut oil and chia seeds and they taste amazing! Plus they are sweetened with dates, so when you’re craving a sweet treat these little snacks will do the trick.

Kids would also love these since they look like balls of chocolate! They will have no idea they are eating something filled with superseeds! Plus kids will love getting involved in the kitchen and rolling the balls in the coconut, it’s lots of fun!

energy ballsIngredients:

  • 1 1/2 cups medjool dates, pitted
  • 1/4 cup cacao nibs
  • 1/4 cup Hemp Hearts
  • 1/4 cup ground flax
  • 1/4 cup chia seeds
  • 1/2 cup unsweetened shredded coconut plus extra for rolling the balls in
  • 2 tbsp coconut oil
  • 1 tbsp cacao or cocoa powder

Place all the ingredients into a food processor and blend until it forms a smooth dough. If the dough is not sticky enough you can add a few more dates and blend again. Use a tablespoon to scoop out the mixture and then roll it into a ball. Repeat until all the dough is gone. Roll the balls in the unsweetened shredded coconut and store in a container in the fridge.

I highly recommend you whip these up to throw in your lunch bag next week! What’s your favourite afternoon pick-me-up to bring to work or school?

From Our Kitchen to Yours…