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NOIGRA – Hemp Hearts

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This Green Blast Hemp Seed Smoothie is a whole food, plant-based, vegan, gluten-free, dairy-free smoothie that tastes amazing while delivering an abundance of nutrients and antioxidants. Quick and easy recipe for a wholesome diet.

Prep time: 5 Minutes
Blend Time: 2 Minutes
Total time: 7 Minutes
Serves: 2

Ingredients:
2 Cups Frozen Mango
2 Cups Frozen Pineapple
2 Cups Packed Spinach
2 Cups Homemade Hemp Seed Milk(or any other Plant Based Milk)
3 TBSP Noigra Hemp Hearts
1⁄4th TSP Coconut Extract (Optional)
4 – 5 Ice Cubes

Directions:

1. Add all the ingredients to a high-speed blender and blend for 2 minutes or until completely smooth.
2. Add Sugar or Honey (if required).

Serve COLD!

Naturally packed with plant-based protein this Chocolate Hemp Smoothie is rich, creamy, and satisfying that will keep you full until lunch.

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Total Time: 10 Minutes
Serves: 2

INGREDIENTS
2 TBSP Noigra Hemp Hearts
2 TBSP Cacao Powder
1 Cup Unsweetened Non-Dairy Milk
1 1⁄2 Frozen Bananas, cut into pieces
1 TBSP Almond Butter
1⁄2 TSP Cinnamon
Pinch of Salt

Optional Ingredients: 1 Scoop Noigra Hemp Protein Powder,
3 – 4 Ice,
Natural Sweetener to taste

INSTRUCTIONS
1. Add the Non-Dairy Milk to a large high-speed blender, followed by the Frozen Banana and remaining ingredients.
2. Blend until smooth and creamy; add more Milk to the Smoothie if you’d like it to be thinner, or Ice if you’d like it to be thicker.

Pour into a glass and enjoy!
NOTES:

a. Almond Butter can be substituted with Hemp Seed Butter.
b. If you do not add Protein Powder to this recipe, we would recommend adding at least 2-3tsp of Sweetener of your choice. Otherwise, the Smoothie will taste very bitter. If you’d like to avoid added sugar, use more frozen Banana!

If you have a lot of extra garden tomatoes on hand, this is a great soup recipe to try. Made with fresh ingredients and a pretty easy to whip up even for beginner cooks. Many traditional creamy tomato soups contain milk. This one includes a little coconut milk and some hemp hearts to create the perfect creaminess. For little ones, add some cooked pasta noodles or rice to make it more fun for them to eat. Enjoy!

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 Minutes
Serves: 10

Ingredients
1 Large Onion, Roughly Chopped
3 Celery Stalks, Roughly Chopped
1 Carrot, Peeled and Cut into Smaller Pieces
½ – 1 TSP Fresh Ginger, Peeled and Grated
½ – 1 TSP Fresh Turmeric, Peeled and Grated
2 – 3 Garlic Cloves, Peeled and Minced
1 TBSP Olive Oil or Coconut Oil
8 Cups Fresh Tomatoes, Cut Up Into Smaller Pieces
1 Cup Vegetable Broth
½ Cup Coconut Milk
1/3rd Cup Noigra Hemp Hearts
1 TSP Sea Salt
¼ TSP Freshly Ground Pepper
¼ TSP Garlic Powder

Directions:
1. In a large soup pot, on medium heat, place prepared Onions, Celery, Carrots, Ginger, Turmeric, Garlic, And Oil, cook until tender for about 8-10 minutes.
2. Add Tomatoes, Broth, Salt, Pepper, And Garlic Powder, and simmer for at least 20 minutes until all vegetables are soft.
3. Transfer cooked vegetables to a high-speed blender and blend until smooth.
4. Add Noigra Hemp Hearts and Coconut Milk to puréed soup and blend until smooth.
5. Transfer soup back into soup pot.
6. Reheat on low for 5-8 minutes until slightly bubbly, serve and enjoy.
7. Store any leftovers in a glass jar or bowl for up 10 days.

Serve Hot!

Smooth and creamy nut-free, dairy-free and oil-free Hemp Seed Herb Dressing! Perfect for salads, sandwiches, vegetables raw or roasted, use it on just about everything.

Prep Time: 3 Hours
Blend Time: 5 Minutes
Total Time: 3 Hours and 5 Minutes
Serves: 2

Ingredients
3/4th Cup Noigra Hemp Hearts
2/3rd Cup Filtered Water, More If Needed
3 Dates
2 – 3 Cloves Garlic, More If You Like Garlic
1 TBSP Apple Cider Vinegar
2 TBSP Fresh Lemon Juice
1 TSP Dried Oregano
1 TSP Dried Parsley
Sea Salt and Pepper to Taste

Directions:
1. Place the Noigra Hemp Hearts in a medium bowl and cover with enough filtered water to cover. Allow to soak 2 to 3 hours or overnight.
2. Rinse the Noigra Hemp Hearts until water runs clear.
3. Place Noigra Hemp Hearts, Water, Dates, Garlic, Vinegar, And Lemon Juice into the bowl of the blender and blend until smooth. Add more water if needed for desired consistency.
4. Transfer dressing to a bowl, add the Oregano and Parsley and mix well.
5. Season to taste with sea salt and pepper.
6. Store dressing in an airtight container in the fridge.

Try Experimenting with your food by using the dressing

In today’s society there is a growing focus on eating health conscious food to fuel your body and mind, but sometimes finding a recipe that is healthy, delicious, and easy is a tall order. So how should you go about achieving your goals to be healthier without losing your mind over it? Try taking a look at the ingredients in this quick and easy hemp seed salad. Not only is it all of the above, it is vegan.

Prep Time: 30 Minutes
Cook Time: 00 Minutes
Total Time 30 Minutes
Serves: 2

Ingredients
1 Large Seeded and Chopped Tomato
1½ Cup Chopped Cucumber
1 Cup Chopped ½ Large Avocado Flesh
3 TBSP Noigra Hemp Hearts
1 Cookie Cutter or Form - To Shape the Salad

Ingredients for Dressing:
3 TBSP Water
2 TBSP Olive Oil
2 TBSP Fresh Lemon Juice
1 TBSP Noigra Hemp Hearts
1 TBSP Minced Fresh Dill
1/4th TSP Fine Grain Kosher Salt, Or To Taste

Directions:
1. Place the tomato in a bowl.
2. Place the cucumber and avocado in a separate bowl.
3. In a mini processor, process the dressing ingredients together until mostly smooth.
4. Pour dressing onto vegetables - in both bowls - and stir well. (Reserve some of the dressing to drizzle over the salad when serving.) Season to taste with salt.
5. Using a round mold (you can use a cookie cutter), first layer the tomatoes, then the cucumber and avocado, and lastly add the hemp hearts.
6. Carefully remove the mold. Pour the reserved dressing on top carefully, to make sure you don’t break the form.
Serve and enjoy!

Hemp seed butter is an easy-to-make at home seed butter that requires no soaking, special equipment, or long processes. You can customize your hemp seed butter to your flavor preferences and this recipe is naturally plant-based, vegan, nut-free, gluten- free, dairy-free, Paleo, and Keto – friendly.

Prep Time: 05 Minutes
Cook Time: 15 Minutes
Additional Time: 10 Minutes
Total Time: 30 Minutes

Ingredients
1 Cup Hulled Noigra Hemp Seeds
½ TSP Coconut Sugar
1/8 TSP Salt
2 TSP Coconut Oil, Melted

Instructions
1. Preheat the oven to 400 degrees.
2. Add the Noigra Hemp Seeds to an oven-safe baking dish.
3. Bake for 12 – 15 minutes, stirring every 3 – 5 minutes until the seeds are golden brown.
4. Remove from oven and let cool to room temperature.
5. Add the Toasted Hemp Seeds to a food processor with the Coconut Sugar and Salt.
6. Pulse the seeds for 60 – 90 seconds until a flour-like consistency is reached.
7. Continue to pulse in 5-10 second intervals until a dough-like consistency is formed.
8. Scrape the sides down, break down any clumps, and add the Coconut Oil.
9. Turn the food processor on high and run consistency until a creamy consistency is achieved.
10. Stop a few times to scrape down the sides of the food processor, as needed, to ensure all ingredients are blended.
11. Blend until a butter-like consistency is reached.

Stir in any additional flavorings, if using, before Enjoying!

Like most cultural celebrations, food forms a major part of Indian festival experience. Carts sell sweet and spicy food on nearly every street throughout the festival season, and families and friends watch the festivities or relax afterward over sweets. Here is one sweet recipe that is a great addition to the festivals of India. Made with Noigra Hemp Hearts, these laddus are exceptionally high in essential fatty acids, including omega-3 and omega-6, protein and fiber.

Prep time 10 Minutes
Cook time 10 Minutes
Total time 20 Minutes
Serves: 2

Ingredients
1 Cup Noigra Hemp Hearts
½ Cup Pistachios
¾ Cup Dark Brown Sugar
½ TSP Fresh Ground Cardamom
2 – 3 TBSP Fresh Ghee

Instructions
1. Roast Pistachios till the raw smell is gone. Let them cool. Once cooled, grind to a powder.
2. Roast Noigra Hemp Hearts on low heat for 10 minutes. Let them cool.
3. In a mixing bowl, add Noigra Hemp Hearts, Powdered Pistachio Powder, Brown Sugar, and Cardamom. Mix well.
4. Now slowly add Ghee little by a little while mixing. When you can form a ball, stop adding.
5. Make Laddus (round balls) by pressing in hand with fingers.

Serve these delicious health friendly Laddus to your friends and family on any occasion and Enjoy!

A delicious and super nutritious recipe.It’s unbelievably tasty, has heart-healthy omega fatty acids from the Hemp Hearts, protein from the chickpeas and a zesty lemon flavor.

Prep Time: 10 Minutes
Cook Time: 00 Minutes
Total Time: 10 Minutes
Serves: 1½ Cup

Ingredients
250gms Cooked Chickpeas
75gms Noigra Hemp Hearts
2 Large Cloves Garlic
2 Organic Lemon Juice
1⁄4th TSP Organic Lemon Rind
6 TBSP Tahini
2 TBSP Noigra Hemp Seed Oil
4 TBSP Water
1 TSP Salt
1 TSP Ground Coriander

Directions:
1. Crush garlic and Juice lemon (make sure it is organic, unwaxed and give it a wash first).
2. Finely grate lemon rind.
3. Blend all ingredients together until creamy smooth
4. Store in an airtight container in refrigerator for up to one week.

Raw chocolate hempseed brownies using dates to sweeten, sunflower seeds and cashew nuts. Easy, delicious and jam-packed with goodness!

Prep Time: 20 Minutes
Blend Time: 05 Minutes
Total Time: 25 Minutes
Serves: 8

Ingredients for Brownie:

200gms or 1¾ Cups Pitted Dates
50gms or 1/3rd Cup Noigra Hemp Hearts
50gms or ½ Cup Shelled Sunflower Seeds
100gms or ¾ Cup Cashew Nuts
3 TBSP Cacao Powder
1 TSP Vanilla Extract
1 – 2 TBSP Maple Syrup or Water (Optional)

Ingredients for Topping:

3 TBSP raw coconut oil
3 TBSP cacao powder
1 TBSP maple syrup
1 TBSP coconut sugar

Directions for Brownie:
1. Break down the Sunflower Seeds in a food processor until you get a rough 'meal'.
2. Add the Cashews And Noigra Hemp Hearts. Grind until you get a rustic meal. Doesn't have to be super fine like flour, but needs to be fairly well ground (a few rustic chunks are fine).
3. Add the Dates and Vanilla and blend until everything comes together.
4. The mixture may stick together (this is going to depend on how moist your dates are, which varies from batch to batch and is impossible to say until you use them).
5. You need the mixture to stick together nicely when you press between your fingers. If it doesn't do that, then you will need to add extra moisture. Add extra moisture by either using maple syrup of water. You might only need a tiny amount, so be very careful if adding it at this stage. Try a tablespoon first then blend again. Press between your fingers again to test and then add another little dash if required.
6. When you have the right consistency, press all of the mixture down very firmly into a parchment-lined container.
7. Pop into the fridge or freezer whilst you prepare your topping.

Directions for Topping:
1. Melt the Coconut Oil (if not already melted).
2. Add the Cacao, Maple Syrup and Coconut Sugar and mix together thoroughly.
3. Pour on top of the brownie and then pop in the fridge or freezer to set (which shouldn't take long at all).
4. When the topping has set, take out and slice up.
5. This keeps in the fridge for a week or the freezer for a couple of months.

Enjoy! Raw Chocolate Brownies, inspired with hempseeds.

An awesome breakfast or a post workout smoothie. It's full of flavor and will keep you fuller longer thanks to the hemp seeds, which are packed with protein.

Prep Time: 5 Minutes
Blend Time: 2 Minutes
Total Time: 7 Minutes
Serves: 1

Ingredients
½ Cup Blueberries Fresh or Frozen 2 Kiwis
2 Mint Leaves
3 TBSP Noigra Hemp Hearts
4 Ice Cubes
½ Cup Almond Milk or Milk Of Choice

Directions:
1. Cut kiwis in half and throw all ingredients into a blender and blend until smooth.
Enjoy COLD!

GLUTEN FREE and VEGAN - A delicious, easy to make, super healthy veggie burger made using beets, hemp seeds and sunflower seeds that will satisfy your taste buds.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serves: 8

Ingredients
75gms or 1/3rd Cup of Noigra Hemp Hearts
175gms or 2/3rd Cup of Shelled Sunflower Seeds
2 Beetroots (Slightly Smaller Than Tennis Ball Size Each)
1 TSP Sea Salt
1/2 TSP Ground Cumin
1 Heaped TSP Dried Parsley
1 Pinch Black Pepper
1 TBSP Ground Coriander
2 TSP Onion Powder
1 TBSP Coconut Cream
3 TBSP Noigra Hemp Hearts (in addition to the quantity as above)
3 TBSP Sunflower Seeds (in addition to the quantity as above)
4 TBSP Oatmeal

Directions:
1. Grind Noigra Hemps Hearts and Sunflower Seeds down to a coarse meal consistency. You can use a nut/seed mill or a food processor or a power blender or a hand blender, which is easily available at your home, for this.
2. Grate the Beetroots. Its fine to leave the skin on beets (We always do), as long as you take the rough bit off at the top of the neck.
3. Put the Ground seeds and grated beetroot into a food processor. Add Salt, Cumin, Parsley, Pepper, Ground Coriander and Onion Powder.
4. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
5. Transfer the blend to a large mixing bowl and add in the Coconut Cream, Oatmeal and final 3 TBSP of whole shelled Noigra Hemp Seeds and 3 TBSP of Sunflower Seeds. Mix everything together with a spoon until everything is evenly combined.
6. Shape the mixture into patty shapes. The mixture will be really moist, although, it should hold together easily. (If you don't have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
7. You can pop these in the fridge until you are ready to cook them. Putting them in the fridge, although it's not essential, will also help them to firm up a little. If you want to stack them into more than one layer (i.e. in a container) then separate them with parchment paper or wax paper or grease proof paper used for food.
8. When ready, carefully place them onto a wire grill tray. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. OR Alternatively, you can deep fry the patties until they are golden brown. Take care to be gentle when turning over - they hold together well, but you can't be rough with them either.

Serve this tasty, healthy and vegan patty for your burger with the ketchup or chutney of your choice. (you can also experiment with chutneys Indian Style)