Holiday Hemp Harvest Ⓥ

The 2014 Happy Holiday Season Has Arrived! 

Take this time to really reflect on what life is about.  Enjoy family and friends, share your heart with those who matter most. Make new traditions. Reflect on experiences. Share the love of plant-based cooking!

“The roots of all goodness lie in the soil of appreciation for goodness.” — Dalai Lama

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” — Oprah Winfrey

“When I started counting my blessings, my whole life turned around.” — Willie Nelson

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Holiday Hemp Harvest Ⓥ

Serves 3-4 
Excellent leftover idea included

INGREDIENTS
1-cup quinoa, cooked
1-cup lentils, cooked
Fresh ginger root, peeled
1 yam
2-cups fresh brussels sprouts
1-cup fresh green beans
2 fresh carrots
1 head cauliflower
1 avocado
Coconut oil (for roasting veggies)
2-teaspoons turmeric
Pepper (to taste)
Salt (to taste)
4-6 tablespoons hemp seeds

DIRECTIONS

1. Bake yam (350 degrees, 60 min)
   
2. Prepare quinoa
   
3. Prepare lentils
   
4. Cut fresh veggies into small sizes/prepare to roast: carrots, brussels sprouts (halves), green beans, cauliflower; move into mixing bowl
   
5. Over low heat, melt 1-2 tablespoons of coconut oil; pour into mixing bowl when melted and coat veggies well
   
6. Grate ginger root; add to mixing bowl
7. Add in turmeric, salt and pepper; toss and mix again
   
8. Move veggies onto large baking sheet. Spread out so they cook evenly
9. Remove yam from oven, allow to cool enough so you can cut into medium pieces
10. Increase oven temp to 400-425 degrees. Roast veggies for 30-40 minutes
11. Cut avocado into medium pieces
12. Serve bowl-style (see picture below) so that you can see everything when served:  quinoa, lentils, veggies, avocado pieces, yam pieces.  Top entire bowl with hemp seeds
13. Enjoy and feel nourished!

Holiday Hemp Harvest Served

Try this leftover idea: