RECIPE: Organic Hemp & Green Juice

We’ve been doing really well about drinking at least one green beverage a day – whether in smoothie form or juice. Today, I’m sharing one of my latest favorite juice combos! Lately, Willow requests green juice, but since she likes hers on the sweeter side, I added some Granny Smith apples to cut back on the earthy, green flavor. This recipe, in particular, was inspired by Julie Morris’ Spinach Hemp juice recipe from her Superfood Juices book. A definite favorite of ours from that book and the addition of hemp seeds to juice is genius. It provides a creamy texture while adding a generous amount of protein!

On a side note….

Over the last few months, Willow has been getting really good at taking photos – she insists on taking photos of some of her creations (drawings, Lego masterpieces and food). We have a little digital camera that she’s claimed as her own and can be found snapping photos all over the place. Below I’m sharing a few of my recent favorites:






And she insisted on taking a photo of her green juice…


Now, back to the recipe!

CREAMY HEMP & GREEN JUICE {raw, organic, vegan, nut-free}

Makes 4 cups of juice

What You Need:

  • 3 large organic collard leaves
  • 3 organic celery stalks
  • 2 large organic Granny Smith apples
  • 1 organic lemon, peeled
  • 1/4 cup raw, organic hemp seeds

RECIPE: Organic Hemp & Green Juice


How To:

  1. Wash and chop your fruit and veggies into pieces that will fit into your juicer.
  2. Juice the fruit and veggies – then transfer to your high-speed blender.
  3. Add the hemp seeds and blend on high until creamy and smooth*
  4. Pour into glasses and enjoy!

*For an even bigger nutrient boost, blend in 1/4-1/2 teaspoon raw spirulina powder.

This is best consumed right away, but any leftovers can be stored in the refrigerator for the day. If you don’t have a juicer, you can put all of the produce (chopped into small pieces, lemon seeds removed) into your blender, blend until smooth (adding a little filtered water if needed) and strain through either a nut milk bag or cheese cloth. Then add the hemp seeds and blend again.

Another variation of this juice that we’ve enjoyed is to use only one celery stalk and add one large cucumber (taste it first and peel if the skin tastes bitter).

RECIPE: Organic Hemp & Green Juice

What’s your favorite juice combo?!

RECIPE: Quinoa Apple Salad with Creamy Mustard Dressing

If you follow me on Instagram, you might remember a post about Willow “cooking” me dinner in her little kitchen. She said she was making me a Quinoa Apple Salad. Where in the world did she come up with this?!?! I knew straight away that I had to create a “real” quinoa apple salad. I envisioned something salty and sweet, loaded with lots of fresh veggies and after some trials, a Quinoa Apple Salad with Creamy Mustard Dressing was born! Thank you to my sweet three-year-old daughter for the inspiration ❤

QUINOA APPLE SALAD with CREAMY MUSTARD DRESSING: {oil-free, dairy-free, soy-free, gluten-free, nut-free, vegan}

Serves 6-8 people

What you need:

  • 2 cups quinoa, uncooked (approx 6 cups cooked)
  • 4 cups low sodium vegetable broth or water
  • 1 apple, chopped (I used an organic Braeburn)
  • 1 red bell pepper, diced
  • 1 packed cup of chopped spinach
  • 1/3 cup diced red onion
  • 1/3 – 1/2 cup pitted Kalamata olives
  • Salt & pepper to taste
  • Optional toppings: sugar-plum tomatoes, walnuts, currants, hemp seeds, chopped raw broccoli, sliced carrots.
  • Creamy Mustard Dressing (see below)

Creamy Mustard Dressing:

  • 1/2 cup raw tahini*
  • 1/2 cup filtered water
  • 2 TBSP pure maple syrup
  • 1 TBSP spicy brown mustard (or mustard of your choice)
  • 1 tsp balsamic vinegar
  • 1 tsp granulated garlic
  • 1/4 tsp smoked paprika

Whisk all of the ingredients together until smooth OR mix in a blender. Add more water for a thinner dressing. Store in an airtight container in the refrigerator.

*If you’re not a fan of tahini, you can easily replace it with raw cashews or vegan mayo. If you use vegan mayo, start with a smaller amount of water and omit the maple syrup. Blend until smooth.

You can also do a simple balsamic vinegar/avocado oil (or olive oil) dressing OR fresh lemon juice to keep it light.

RECIPE: Quinoa Apple Salad with Creamy Mustard Dressing

Assembling the salad:

  1. Cook the quinoa according to the package and allow to cool before assembling. I recommend cooking the quinoa the night before. We use a rice cooker to make ours and it always turns out fluffy and perfect!
  2. Chop the apples, pepper, onion & spinach and add them to the quinoa in a large mixing bowl. Stir in the olives and any additional toppings.
  3. You can serve as is and allow people to add their own dressing or mix in your desired amount of dressing to the entire salad. Top with fresh ground black pepper. ENJOY!
  4. Any salad dressing leftovers should be refrigerated and used within 4-5 days. The quinoa salad itself should be consumed within 3-4 days for maximum freshness and taste.

RECIPE: Quinoa Salad with Creamy Mustard Dressing

This makes a BIG salad and lasts us a few days for lunches that Josh takes to work. You can easily cut the recipe in half for a smaller salad. The longer it sits in the fridge, the more flavorful it becomes. I enjoyed this one day in a gluten-free tortilla with extra spinach and romaine – it made a delicious wrap!

RECIPE: Quinoa Salad with Creamy Mustard Dressing

Ok, I think that’s enough tahini love for a bit…we’ll move on to other obsessions soon!

Thanks for stopping by!