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Noigra – Hemp Protein Powder

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You only need a couple of minutes to whip up these healthy, no-bake bars made with hemp protein. These bars are all-natural, gluten-free, oil-free, easy to make and with a spicy kick of cinnamon, creamy almond butter and naturally sweet dates and pure maple syrup, they taste amazing too.

Prep Time: 10 Minutes
Total time: 10 Minutes
Serves: 14 Bars

1 Cup or 150gms Raw Almonds
2 Cups or 350gms Lightly Packed Dates
1 TBSP Cinnamon
½ Cup or 70gms Noigra Hemp Protein Powder
2 TBSP Maple Syrup
½ Cup or 120gms Almond Butter (or Nut / Seed Butter of Choice)

1. First place the Nuts in a processor and mix until broken down. It’s okay if there are still some large pieces.
2. Add in the Dates and continue to mix, stopping to press down as needed.
3. Add in the rest of the ingredients and process until it forms a thick dough.
4. Remove and press into a small square baking pan lined with wax or parchment paper.
5. Place in the freezer for 60 minutes or the fridge for a few hours.
6. Remove and cut into bars.
7. Store in the fridge in an air-tight container for up to 1 week or the freezer for up to 3 months.

Enjoy all-natural, nutrient-packed and totally delicious Hemp Protein Bars!

Healthy bites full of real food ingredients, great to give you some energy during that afternoon slump!

Prep time: 5 Minutes
Total time: 5 Minutes
Serves: 10 pieces

½ Cup Pistachios
½ Cup Walnuts
1 TBSP Cacao Powder
1 Cup Dates
1 TBSP Coconut Oil
4 TBSP Noigra Hemp Protein Powder
¼ Cup Pepita Butter (Or Your Preferred Nut/Seed Butter)

1. Add the nuts to your food processor and process until finely chopped.
2. Remove the pits from the dates and add to the food processor, along with the remaining ingredients.
3. Process until it comes together in a dough.
4. Press into a pan lined with baking paper and refrigerate for an hour.
5. Remove and slice into squares.
6. Store in the fridge for up to 2 weeks.


2 cups of almond milk

2 dates (without seeds)

1.5 tablespoons of wheat grass powder (can be replaced by any other green vegetable powder)

3 tablespoons of hemp protein

6 tablespoons hemp hearts seeds 


Mix the milk, dates and powders (wheatgrass powder and hemp protein) together in a blender until the mixture is smooth. Chia (or hemp) seeds are then added. Put the blender to the lowest speed and stir until the seeds are “blended” with the mixture.

Then put the pudding in the pans and wait for a while until the seeds inflate. Stir occasionally and, if necessary – to the extent that the mixture becomes thick – add some almond milk.

The pudding is now prepared and is sufficient for 2-4 portions, and if desired, it can also be sprinkled with fruits, chocolate or other sweeteners.

A super healthy hemp protein smoothie, with flax, tahini, banana and blueberries. 

PREP TIME - 5 min 

TOTAL TIME - 5 min


-1 large ripe banana
-3 heaped tablespoons frozen blueberries 

- 1 tablespoon Noigra hemp protein powder
-1 heaped teaspoon ground flaxseed
-2 heaped teaspoons tahini
-200ml rice milk
-Sprinkle of Noigra Hemp hearts.


Measure all ingredients into a blending jug.
Blend together until creamy smooth.
Sprinkle some hulled hemp seeds on top (optional). 

Serve immediately. 

A perfect breakfast as they can be tolerated by most as these chocolate waffles are free of gluten!

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Serves: 5 Waffles

250gms of Peeled and Steamed Sweet Potatoes
1 Stirred (Whipped) Egg
1 TBSP of Smoked Paprika Powder
2 TBSP of Plain or Noigra Hemp Milk
3 TBSP of Noigra Hemp Protein
2 Coarsely Chopped Onions
2 Eggs
¼ Cup of Cacao Powder
150gms Champignon (Common) Mushrooms Sliced Into Thin Slices
1 TBSP of Soy Paste
1 TBSP of Noigra Hemp Seed Oil
1 Lime
1 Sliced Avocado

1. First mix the potatoes, whipped egg, smoked paprika powder, hemp milk, hemp protein, add a pinch of salt and pepper and mix well in a bowl or “crush” with a fork.
2. Heat the waffle pan (if you don’t have one, you can use a normal pan) and lightly coat with hemp oil (the pan usually heats up, so using a suitable oil with a higher smoke point is recommended). The mixture is then poured in a pan and baked for about 3-5 minutes.
3. In the meantime, put the eggs in boiling water for 6-7 minutes. Mix the soybean paste, half of the lime juice and hemp seed oil into a bowl, mix well together and add to the saucepan with onion and mushrooms. Roast for about 5 minutes or until the mushrooms are nicely browned.
4. The waffles should be served hot. Peel and slice the eggs, sprinkle the onions and mushrooms over the waffles, drizzle the avocado with the remaining half of the lime juice and serve it all together as a delicious afternoon snack.

Sliced bananas and yogurt go perfectly with these chocolate hemp protein grain-free waffles.

These waffles have a moist, tender texture with a not too sweet flavor. So have fun with the topping your waffles!

This smoothie tastes just like chocolate milk, but it is full of health benefits from the hemp seeds and raw cacao powder. So basically this is the healthiest “chocolate milk” you ever did drink.

Prep Time: 10 Minutes
Blend Time: 2 Minutes
Total Time: 12 Minutes
Serves: 1

1 Cup Milk
2 Peeled Frozen Bananas
4 Ice Cubes
2 TBSP Noigra Hemp Hearts
2 TBSP Noigra Hemp Protein Powder
1 TBSP Organic Cocoa Powder
2 TBSP Honey to Sweeten
¼ TSP Cinnamon
¼ TSP Vanilla

1. Put all ingredients into blender. Blend until smooth.

Drinkable banana & chocolate. It’s your friend with benefits!

Prep Time: 20 minutes
Cool Time: 05 Minutes
Total Time: 25 Minutes
Serves: 12

½ Cup Coconut Butter, Or Any Type Shortening
½ Cup Milk, Dairy or Non
1½ Cups Sugar or Honey
¼ Cup Noigra Hemp Protein Powder
½ Cup Shredded Coconut
2 Cups Rolled Oats
½ Cup Cocoa Powder
½ Cup Noigra Hemp Hearts
Pinch of Salt
¼ Cup Chocolate Chips (Optional)

1. In a saucepan over medium heat, combine coconut butter, milk and sugar, stirring constantly.
2. Turn off heat. Add the remaining ingredients as they appear.
3. Drop by spoonful onto a cookie sheet lined with parchment paper.
4. Allow to cool.

A super healthy hemp protein smoothie, with flax, tahini, banana and blueberries. The powder doesn’t exactly have the most enthralling taste all by itself, so it benefits from an infusion of other healthful flavors. In this smoothie we’ve brought in ripe banana and blueberries for sweetness along with tahini and flax for an extra powerful dose of protein, essential fats, antioxidants and taste.

Prep Time: 08 Minutes
Blend Time: 02 Minutes
Total Time: 10 Minutes
Serves: 1

1 Large Ripe Banana
3 Heaped TBSP Frozen Blueberries
1 TBSP Noigra Hemp Protein Powder
1 Heaped TSP Ground Flaxseed
2 Heaped TSP Tahini
200ml Rice Milk

Additional Ingredient:
1 TSP Hulled Noigra Hemp Seeds


1. Throw all the ingredients in a blender.
2. Blend until creamy smooth.
3. Sprinkle Noigra Hemp Hearts.

Serve COLD!

Hemp crust pizza is a healthy and delicious alternative. Low carb, gluten free, and high in protein, it's every pizza lover’s dream come true!

Prep Time: 15 Minutes
Cook time: 30 Minutes
Total Time: 45 Minutes
Servings: 1 large pizza

Ingredients for Pizza Dough:
1 Flax Egg, 1 TBSP Ground Flax Seeds + 2 TBSP Filtered Water
2 Cups Gluten Free All Purpose Flour
1 TSP Guar Gum
1 TSP Garlic Powder
1 TBSP Dried Italian Herbs
½ Cup Noigra Hemp Seeds
2½ TSP Active Dry Yeast
1 TSP Himalayan Pink Salt
2 TBSP Extra Virgin Olive Oil
1 Cup Warm (But Not Hot) Water

Ingredients for Toppings:
½ Cup Cubed Tempeh (Fermented Soybeans)
1 TBSP Coconut Oil
1 TSP Ground Turmeric
¼ - ½ Cup Tomato Pizza Sauce
⅓ Cup Dairy Free Cheese, Grated
¼ Purple Onion, Thinly Sliced
3 – 4 Button Mushrooms, Thinly Sliced
¾ Cup Fresh Rocket Leaves (Arugula)
Fresh Lemon Slices
Micro Greens
Noigra Hemp Seeds

Directions for Pizza Dough:
1. Preheat oven to 200°C (390°F). Sprinkle a little of your flour over a regular sized round pizza tray. Set aside. NOTE: You can make one large pizza or half the dough and make two smaller pizzas.
2. Make Flax Egg by combining Ground Flax Seed with Water, mixing well and set aside to thicken.
3. In a large mixing bowl, add Flour, Guard Gum, Garlic, Herbs, Noigra Hemp Seeds, Yeast and Salt. Mix well to combine.
4. To the flour mixture, add Oil, Prepared Flax Egg and Warm Water.
5. Stir mixture with a wooden spoon until well combined. It will form a soft dough. Use your hands to pick up the mixture and form the dough.
6. Place dough onto prepared pizza tray, gently and evenly press it out into a large circle with your hands. You can also use a rolling pin for this step. The thinner you press your dough out the better because it will rise in the oven.
7. Place pizza crust in oven for 12-18 minutes or until it’s lightly golden and cracks have appeared in the center. The cracks ensure the dough has cooked through the middle.
8. Remove from oven and using a metal spatula, gently lift dough off the tray to make sure it hasn’t stuck, place back on pizza tray.

Directions for Toppings:
1. Whilst pizza crust is cooking, fry your Tempeh.
2. In a small pot, melt Coconut Oil over medium heat.
3. Add cubed Tempeh and Ground Turmeric, mix well.
4. Fry Tempeh for 2-3 minutes or until just cooked through and golden. Remove from heat and set aside.
5. Spread desired amount of Tomato Pizza Sauce over base.
6. Sprinkle over Grated Cheese.
7. Add sliced Onion, Mushrooms and Rocket Leaves.
8. Place pizza back in the oven and bake until toppings have cooked through. Approx. 10-15 minutes.
9. Remove from oven and top pizza with Micro Greens and a sprinkling of Noigra Hemp Seeds.
10. Slice pizza and enjoy!

a. Store leftovers in an airtight container, refrigerated, for 2-3 days.
b. This pizza is is best spread out using your hands, or you can use a rolling pin and gently roll it out.
c. This pizza base is best rolled out thin as it does rise in the oven.
d. Ensure to cook your base until lightly golden all over and cracks have appeared in the middle, before adding your toppings.

This recipe will impress your friends and family, so host a Mexican food dinner or California wrap lunch party. Packed with protein and fibre, hemp seed flour is a sustainable way to boost your protein intake. Hemp seed flour is blended with other flours to make a tasty tortillas. The homemade salsa comes together in minutes and tastes just like it came from your favorite Mexican food restaurant! But better! Better than a store, better than a restaurant. Perfect for dipping Tortillas into or spreading all over!

Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: Around 5

Ingredients for Tortillas:
3 Cups All Purpose Flour
1 Cup Noigra Hemp Protein Powder
6 TBSP Corn Oil
1 TSP Cornstarch
¾ - 1 Cup Warm Water
Salt And Pepper

Ingredients for Salsa:
400gms Can Diced Tomatoes
300gms Can Diced Tomatoes with Green Chilies
3 Cloves Garlic
½ Onion
1 Jalapeno Deseeded and Membranes Removed
½ Tablespoon Honey
½ Cup Cilantro
¼ Teaspoon Salt
Juice from ½ Lime

Directions for Tortillas:
1. Combine Flour, Hemp Protein Powder, Salt and Pepper and Cornstarch, add Corn Oil and rub into flour with fingers until it resembles small peas.
2. Add Warm Water a little at a time until the mixture forms a ball not to wet or dry.
3. Let it rest at room temperature for 30 minutes.
4. Roll out thin and fry in a lightly oiled pan for 2 minutes each side.

Directions for Salsa:
1. Roughly chop up ½ an Onion, 1 Jalapeno (remove seeds as desired, the seeds will add heat), and 3 cloves of garlic. Add to food processor.
2. Add in 1 can of Diced Tomatoes and 1 can of Diced Tomatoes with Green Chilies.
3. Add in Honey, Salt, ½ cup Cilantro Leaves, and Juice of ½ Lime (start slow with the lime as it can overpower, you can taste and add more if desired)
4. Blend in food processor for about 30 seconds or until desired consistency.

Hempy And Crispy Tortillas with Mild Salsa for your Mexican Party Are Ready To Serve!

Portable, quick, and packed with nutrients, Hemp Protein Shakes are the ideal fuel for your on-the-go kid. Protein shakes are wonderful on-the-go snack as part of a balanced diet. But make sure your kid is also getting protein from other protein-rich foods. Just remember to steer clear of too much added sugar including added sugar in the form of juices and flavored yogurts.

Prep Time: 15 Minutes
Total Time: 15 Minutes
Serves: 4

2 Cups Fresh or Frozen Pineapple
4 Cups Spinach
2 Cups Pure Fruit Juice
2 TBSP Liquid Pure Vanilla
1gm Powdered Vitamin C
1 Frozen Banana
¼ Cup Noigra Hemp Protein Powder

1. Add the Liquid and Vanilla and the Spinach to the blender and blend until smooth. Then you can add the Noigra Hemp Protein Powder and Vitamin C powder.
2. At the end, slowly add all of the other ingredients and blend until smooth.
3. This shake tastes great, your kids will love it! It is green, so call it the alien shake which will be even more popular!

You can always try your own healthy protein shake recipe by mixing and matching any type of fruit with protein-rich dairy or soy milk, yogurt, and tofu.

America’s favorite lunch! Here is the recipe for a protein packed basic but heartily delicious Mexican refried beans fired up with some smoky chipotle chilies in adobo sauce.

Prep Time: 20 minutes
Total Time: 20 Minutes
Serves: 4

½ Lb. Pinto Beans Soaked Overnight, Drained
1 Medium Onion, Chopped
3 Cloves Garlic, Minced
2 TBSP Coconut Oil, Or Any Heat Stable Cooking Oil
¼ Cup Noigra Hemp Protein Powder
½ TBSP Cumin Powder
4 Cups Salted Water
1 TBSP Pureed Chipotle Peppers in Adobo Sauce
Salt And Pepper To Taste

1. Add soaked beans to 4 cups salted water and bring to a boil in a large pot. Reduce heat and simmer with lid slightly ajar, until beans are very soft, approximately one hour, the drain the liquid.
2. In a separate skillet, heat Oil on medium high heat. Cook Onions and Garlic until translucent, approximately 5 minutes.
3. Combine contents of the skillet with the beans in the pot. Add Cumin, Noigra Hemp Protein Powder, Chipotle, Salt and Pepper. Transfer to a processor and mix, or mash with a potato masher.

Serve with tacos, burritos, tortillas, or over rice. These are very versatile.

A healthier way you can enjoy a baked good is by substituting refined white flour for a whole spelt flour or whole grain flour and substituting refined sweetener (sugar) for an all-natural version, in this case 100% pure maple syrup. These muffins are dense and wholesome and a great source of energy in the morning. Their whole grain profile will keep you satisfied for hours in between meals.

Prep Time: 30 Minutes
Total Time: 30 Minutes
Serves: One dozen

2 Cups Whole Wheat Flour
¼ Cup Noigra Hemp Protein Powder
1 TBSP Baking Powder
1 TSP Salt
½ Cup Vegetable Oil
½ Cup Unrefined Maple Syrup
2 Eggs
¾ Cup Noigra Hemp Milk
½ Cup Whole or Hulled Noigra Hemp Seeds

1. Preheat oven to 375 degrees. Line a muffin tin with paper cups.
2. Whisk Oil, Syrup, Sugar and Eggs.
3. In a separate bowl, sift dry ingredients together.
4. Add wet to dry until just moist, adding hulled Noigra Hemp Seeds last.
5. Dispense batter into paper cups, filling ½ to ¾ full.
6. Bake for 20 to 25 minutes, or until inserted toothpick comes out clean.

a. As flour and elevation can affect your batter, if your muffin mixture is too thick, gradually add more milk.
b. Do not add additional dry ingredients without adding proportionate amounts of baking powder and salt to ensure your muffins will rise to be as fluffy as possible.

Your 100% Pure Maple Hemp Muffins are ready to be Gulped!