Hemp CHEF

JOSÉ TROCA REDONDO Clinical/Sports nutritionist and ANTROPOMETRISTA accredited as nutritional coaching, with postgraduate in growth and child neurodevelopment. Currently he also serves as a promoter of healthy eating through face-to showcookings workshops, cultural events that want to include healthy food, media, online magazines and social networks.

PORRIDGE (“porridge”) of seeds of hemp, oats and fruit

Ingredients:
125ml of your favorite vegetable drink s/sugar *
50g of hemp seeds peeled (or not)
1 piece of clean and cut fruit
30g Oat flakes * *
Cocoa powder S/sugar
Cinnamon Powder
1 Cuch. Honey

* lacto-Vegetarian option: Change for milk of animal origin
* * Gluten-free option: change for Corn flakes

Development:

Cold preparation

In a Machamos mortar or grinder/grind hemp seeds and corn/oats/spelt. Add the mixture to a bowl for adding the vegetable beverage or milk from the refrigerator. Rest 10 ‘ and peel the fruit while to incorporate it past that time. Decorate with cinnamon.

Hot Preparation

Heat the vegetable/milk beverage in a non-stick saucepan over medium heat, while in a mortar or grinder machamos/mash hemp seeds and corn/oats/spelt. Once crushed, add to the saucepan and stir slowly until thickened. Once you get the texture that we like, we take the mixture to a bowl and cut the clean fruit to finish decorating with cinnamon.

Hemp seed pancakes with CHOCOLATE

Ingredients:
100ml of your vegetable beverage s/sugar *
50g of bare hemp seeds
30g flakes oat flakes * *
20g cocoa powder
Cinnamon Powder
Honey

* Option Ovolactovegetariano: Change for quality cow’s milk and add an egg
* * Gluten-free option: change for Corn flakes

Development:

Vegan Preparation

To elaborate the dough of the pancakes we must beat the vegetable drink with the mixture of seeds of hemp and oats, also with the egg, the cocoa and the cinnamon. Beat well to achieve a dense and homogeneous texture. Finally, put a drop of oil in a pan or non-stick griddle, and when it is very hot, we will put dough of pancakes until it covers the bottom of the skillet. We’ll let it cook before we flip it. Do them by batches one at a. Decorate with honey.

OVOLÁCTEO-Vegetarian Preparation

In the blender glass we beat all the milk with the mixture of seeds of hemp and oats next to the egg, cocoa and cinnamon to sweeten. In a non-stick skillet lightly oiled, put the dough of the pancakes until the bottom is filled. We will brown well and make them one by one until they are golden. Decorate finally with honey.

Crispy toast with chickpea hummus and hemp seeds

Ingredients:
-For Toast:
150 g wholemeal wheat or rice flour (s/gúten),
100 g hemp flour
100 ml of mineral water
20ml of extra virgin olive oil
Salt

-For Hummus:
Sesame paste (crushing 50g sesame seeds)
250g of chickpeas packaged (organic)
2 tablespoons hemp oil (15ml)
2 Cuch. Extra virgin olive oil Soup
1 clove of chopped garlic
Hemp seeds
Pepper
Lemon ½
Salt

Development:

-For Toast:

We weigh whole wheat or rice flour (s/gúten), hemp flour and salt. Mix with water and prepare the dough, to form the toast and bake.

-For Humus:

The fastest version is to use packaged chickpeas (quality) that we will crush with 1 clove of chopped garlic, hemp oil and extra virgin olive, salt, pepper, lemon and sesame paste (crushing sesame seeds) decorate with hemp seeds.

Hemp muffin and pepper pate or eggplant with seeds

Ingredients:
-For the Muffin:
150g wheat flour (c/gluten) or
Rice (S/gluten)
100g hemp flour
20g extra virgin olive oil
10g Hemp Oil
Baking yeast
Salt

-To prepare eggplant or pepper pate:
4 medium aubergines or 4 large red peppers
1 medium sweet Purple onion
20g hemp seed w/Shell
20ml of extra virgin olive oil
10ml of Hemp Oil
Pepper
Salt

Development:

-For the Muffin:

We’ll make bread dough by weighing wheat flour (c/gluten) or rice (S/gluten) with hemp flour, olive oil, levadu
E fermentation before baking.

-To prepare eggplant or pepper pate:

Bake and peel vegetables for baking with salt, pepper and olive oil on baking paper at 180 º C until ready. We extract the meat from the pepper or eggplant leaving the skin behind as much as possible. Mash with a sweet purple onion and add some spices of dry green leaf to finish decorating with hemp seeds.

Corn fajitas with sautéed vegetables, almonds and hemp seeds

Ingredients:
-For sautéing vegetables, in fine canes:
1 green pepper, 1 red pepper and medium yellow pepper
1 large sweet onion
1 large carrot
50g chopped raw almonds
30g hemp seed w/Shell
1 Cuch. Extra virgin olive oil Soup
1 Cuch. Hemp Oil Soup

* To make the Corn fajitas takes a long time, so we will use some already elaborate that contain neither sugar, nor palm fat.

Development:
Cut the vegetables washed in fine canes and Salpimentarlas, to finish dorándolas a very strong fire in a frying pan. We want you to caramelise your surface, leaving the crisp interior. Finally, in another frying pan we roast whole hemp seeds, chop some raw almonds and sauté everything until lightly toasted. The Fajita cut into 2 halves is presented.

Aubergines au gratin stuffed with marinated soy and roasted hemp

Ingredients:

-To roast the eggplants:

1 large eggplant per person
Extra virgin olive oil
Salt and pepper

-To marinate soybeans:

100g of dry texturized soya p/p.
½ Water Cup (125ml)
Onion powder
Lemon ½ Juice
Garlic powder
Paprika
Pepper
Salt
-For roasting hemp seeds:
20g sesame seeds
Extra virgin olive oil
Salt and pepper

Development:

Wash the eggplants very well and cut them in half. In a baking dish with paper kitchen we will put the halves with salt and pepper and cut them in their pulp to make it better. Remove the meat from the eggplant and reserve the shell to be stuffed.

To marinate the texturized soy we must hydrate it with warm water with paprika, garlic and onion powder, salt, pepper and lemon juice. Once the pieces have been hydrated (they increase in size), they will be ready.

In a frying pan, brown the texturized soya with extra virgin olive oil until its surface is toasted, remove from the fire and add ½ purple onion, the meat of the eggplant and sauté.

Finally we mix all the ingredients in the frying pan and fill the skin of the eggplants with care. Finally, baked with grated old cheese.

QUINOA salad with TEMPÉH and honey and hemp mustard vinaigrette

Ingredients:

-To cook quinoa:

60g of dry quinoa per person
A laurel leaf
Salt

-For mustard, honey and hemp vinaigrette:

20g of peeled hemp seeds
1 Cuch. Mustard Soup
1 Cuch. Extra virgin olive oil dessert
1 Cuch. Honey Dessert

-To marinate Tempéh:

100 g tempéh per person
Orange ½ Juice
1 Cuch. Extra virgin olive oil Soup
Turmeric
Pepper
Thyme
Salt

Development:
To marinate the tempéh, we must cut it into homogeneous pieces and in a tray or bowl mix olive oil, orange juice, turmeric, thyme, salt and pepper. Let stand for approximately 1h.
Next, we will bleach a crudité of vegetables in canes (carrot + green, yellow and red pepper). For that, the vegetables are cut, dipped in boiling water 1 min., drained and thrown in a bowl of cold water with ice.
In the Water of whitening vegetables (tastes like vegetables), add a laurel leaf and an orange peel. When it is boiling add the quinoa and cook 10 ‘ min on strong fire. Then we turn off the fire and leave it covered.
To present in cold, the quinoa should be cooled and to present as a warm salad, it is not necessary to wait. Salsearemos with mustard, honey and roasted hemp seeds vinaigrette.

Noodle WOK with battered chicken curry with hemp seeds

Ingredients:

-To marinate chicken with Garam Masala:

180g chicken in strips per pers.
Curry Garam Masala
Pepper
Extra virgin olive oil

-to batter marinated chicken:

Coarse breadcrumbs
Crushed Corn Flakes
Crispy hemp Seeds

-For noodle Wok:

60g of noodles per person
1 large sweet onion
1 Yellow Pepper
1 green Pepper
1 red pepper
Pepper
Extra virgin olive oil
Salt

Development:
First marinate the strips of chicken breast with curry gran Masala, salt, olive oil and paprika. Once marinated, we must batter each strip in a mixture of breadcrumbs, crushed corn flakes and crispy hemp seeds. Battered strips are baked on baking paper for 20-30 min. At 180 º C or until toasted.
In a wok we will put the vegetables in julienne (thinner, before they are cooked) and brown them over strong heat with a mixture of sesame oil and extra virgin olive. With the vegetables already sautéed, boil ½ l of water to cook the noodles for 3 min. (They must be al dente).
Finally we add the noodles to the vegetables in the wok, turn and mix the ingredients to finally serve them with the chicken strips on the plate of noodles with vegetables. Served in the form of noodles nest with chicken strips inside.

WOK of vegetables with SHITAKE, prawns, soy sauce and hemp

Ingredients:

-To hydrate shitake mushrooms:

One cup water (250ml)
Pepper
Salt
* Note: Do not throw water from moisturizing mushrooms

-For Wok:

100g of peeled prawns P/pers.
20g Roasted hemp Seeds
Water to hydrate mushrooms
1 medium sweet onion
1 Yellow Pepper
1 green Pepper
1 red pepper
Garlic clove
Salt and pepper
Ginger
Extra virgin olive oil

Development:
Shitake mushrooms when coming dehydrated require that we use warm water with salt to hydrate them while we do the rest of steps. If the prawns are peeled and frozen you can put them with the mushrooms to thaw (they also release their flavor).
In a Wok with extra virgin olive oil, first add the already thawed prawns and brown them with a clove of garlic and ginger. With the golden prawns add the vegetables in strips to continue sautéing over strong fire. Finally, with the vegetables and prawns in the wok, add the mushrooms well-drained at the end (because they incorporate water and lower the temperature of the wok). To add flavor, add a little of the water to hydrate the mushrooms. As soon as the ingredients are cooked and with the right texture, we put the soy sauce and the crispy hemp seeds.

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