Crispy Herb and Hemp Crusted Tilapia
½ cup whole grain cracker crumbs
1 tablespoon salt-free seasoning
1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried)
1 tablespoon finely chopped fresh basil (or 1 teaspoon dried)
1 tablespoon Nature's Earthly Choice™ Hemp Seeds
2 tablespoons egg whites
2 tilapia fillets, about 150g each (other white mild fish such as cod or haddock would work as a substitute)
Lemon wedges, to garnish
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Crumble the crackers in a food processor and pulse on high until fine crumbs form.
- Add the salt-free seasoning, parsley and basil and continue pulsing until the herbs are very finely minced and incorporated with the cracker crumbs.
- Stir in the Nature's Earthly Choice™ Hemp Seeds, then dump the coating mixture out onto a plate.
- In a shallow bowl, dip one of the fish fillets into the egg whites.
- Immediately transfer it onto the plate containing the crumb mixture. Coat evenly on both sides, then place it on the lined baking sheet.
- Repeat with the other fillet.
- Bake for 20 to 25 minutes depending on the thickness.
- Enjoy with lemon wedges and a green salad if desired.
Warm Cauliflower Hemp Seeds Pesto
4 cups cauliflower florets
½ cup Nature's Earthly Choice™ Hemp Seeds
1 ¼ cups tightly packed basil (or more as desired)
1 teaspoon dried dill
Juice of 1 medium-large lemon (or more as desired)
Zest of ½ lemon
1 large clove garlic
Cayenne pepper to taste
Sea salt and black pepper to taste
1-2 tablespoons olive oil if you like a richer or fattier flavor
- Steam the cauliflower until tender but not breaking apart.
- In a food processor, pulse the garlic and Hemp Seeds to break them down.
- Add the rest of the ingredients except the basil. Process until well combined.
- Add the basil and pulse a few times until the basil is broken down but still visible as flecks in the pesto.
- Taste, adjust spice and seasoning, and serve.
NOTE: You can enjoy this over zucchini noodles, quinoa or brown rice pasta, kelp noodles, as a dip for veggies, crackers or organic corn chips, in cabbage or lettuce leaves rolled up with extra raw veggies, on top of a salad, or even on its own.