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Hemp-Infused Garlic Toast

  • Ingredients:

  • - 2 slices of your favorite bread

  • - 3 cloves of garlic

  • - 2 tbsp Leodar Hemp Seed Oil

  • - 2 tsp flaxseed kernels

  • - 1 tsp herbs of your choice

  • - 1 tsp tamari sauce


1. Begin by toasting each side of the bread in a dry pan until golden brown.

2. Rub one side of the toasted bread with a clove of garlic and season with salt and pepper to taste.

3. Drizzle Leodar Hemp Seed Oil over the top of the bread.

4. Sprinkle your choice of herbs over the oil and top with a drizzle of tamari sauce and flaxseed kernels.

Pro Tip: For the best experience, warm the final product in the oven briefly and enjoy immediately.

Cheese soup with shrimps and hemp oil

  • Ingredients:

  • - 500 ml of water

  • - 2 potatoes

  • - 1/2 carrot

  • - 1 small onion

  • - 40 g shrimp

  • - 200g of cream cheese

  • - 1/2 tablespoon of soy sauce

  • - 1/2 tablespoon of lemon juice

  • - 1 clove of garlic

  • - 2 tablespoons Leodar Hemp Seed Oil



1. Start by peeling and cleaning the shrimp.

2. Peel the potatoes, carrot, and onion, then dice them into large pieces.

3. Place the diced vegetables in a large saucepan and cover them with water. Bring to a boil over high heat, then reduce the heat to simmer and cook the vegetables for an additional 20 minutes.

4. While the vegetables are boiling, prepare the shrimp. Peel and chop the garlic.

5. In a separate frying pan, sauté the garlic. Reduce the heat and add the shrimp to the cooked garlic, frying them until they turn golden brown on both sides.

6. Add the soy sauce and lemon juice to deglaze the pan and cook for an additional 2 minutes. Season with salt and sweet paprika to taste.

7. Add the cream cheese to the vegetable broth and mix until it's evenly distributed.

8. Stir in the shrimp mixture and Leodar Hemp Seed Oil into the soup.

Pro Tip: For an extra touch of sophistication, garnish your bowl of cheese soup with a sprinkle of fresh chives and a dollop of sour cream. The creamy richness of the soup pairs perfectly with the freshness of the chives and the tangy note of sour cream, enhancing your overall dining experience. Serve the soup with a slice of crusty bread or a side salad for a complete and satisfying meal. Enjoy!

This pro tip will elevate the presentation and flavors of your dish, making it even more delightful to savor.

Protein Energy Bites with Almonds, Dried Apricots, and Leodar Hemp Seed Oil

  • Ingredients:

  • - 1 cup (130g) roasted almonds

  • - 1 cup (130g) dried apricots 

  • - 1/2 cup (50g) dried cranberries

  • - 1 tablespoon Leodar Hemp Seed Oil 

  • - 2 tablespoons fresh lemon juice 



1. Roast the Almonds by pre-heating the oven to 160°C. Spread the almonds on a baking sheet and roast for 10-12 minutes until they turn golden brown. Leave the almonds to the side to cool. 

2. Prepare the dried apricots and cranberries by cutting them into smaller pieces to help with blending 

3.  Place the chopped apricots and cranberries in a bowl and soak them in cold water for about 30 minutes. This will help soften them.

4. After soaking, drain the water from the apricots and cranberries. Then, pat them dry with a paper towel to remove excess moisture.

5. In a food processor, combine the roasted almonds, apricots and cranberries. Pulse until the mixture is roughly chopped.

6. Incorporate the Leodar Hemp Seed Oil and fresh lemon juice to the mixture in the food processor.

7. Continue to blend until the mixture comes together and holds its shape.

8. Scoop out portions of the mixture, about a tablespoon each, and roll them between damp hands to create bite-sized balls.

9.  To finish, roll the protein balls in crushed almonds, shredded coconut or any other garnish of your choice to add extra flavor and texture.

10.  Place the protein balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm them up.

Pro-tip:  Once set, transfer the energy bites to an airtight container and store in the refrigerator. These are perfect for a quick and healthy snack.

Vitamin Salad Recipe:

  • Ingredients:

  • - 8 ripe strawberries, hulled and sliced

  • - 4 cups (about 120g) of fresh baby spinach leaves

  • - 1/2 cup (about 60g) of lightly toasted pecans

  • - 1/2 cup (about 120g) of crumbled Feta cheese

  • - 2 tablespoons of high-quality Leodar Hemp Seed Oil

  • - 2 tablespoons of balsamic vinegar

  • - 1 teaspoon of honey (optional, for the dressing)


1. Prepare the Dressing by whisking together in a small bowl  Leodar Hemp Seed Oil and balsamic vinegar. If you prefer a slightly sweet dressing, you can add a teaspoon of honey and mix it in. Season the dressing with a pinch of salt and a few grinds of black pepper. Set the dressing aside.

2. In a dry frying pan over low heat, toast the pecans for a few minutes, stirring occasionally until they become fragrant and lightly toasted. Be careful not to burn them. Once done, remove them from the pan and allow them to cool.

3. Rinse and dry the strawberries and spinach thoroughly and slice the strawberries. 

4. Crumble the Feta cheese into small pieces and set to the side. 

5. Assembly the salad on a large serving platter or individual plates by arranging a bed of fresh baby spinach and then scatter the sliced strawberries, toasted pecans and crumbled feta over the spinach. 

6. Drizzle the prepared Leodar Hemp Seed Oil and balsamic dressing over the salad. Ensure even distribution by lightly tossing the salad ingredients together. Add more dressing if desired

7.  Season the salad with a pinch of salt and freshly ground black pepper to taste. 

Pro Tip: Serve the salad with grilled chicken breast slices or toasted sourdough bread drizzled with Leodar Hemp Seed Oil for a complete and satisfying meal.

Hummus with Sundried Tomatoes

  • Ingredients:

  • - 400g cooked chickpeas (canned or cooked from dry)

  • - 30 g tahini paste

  • - 2-3 tablespoons lemon juice (adjust to taste)

  • - 2 cloves garlic, minced

  • - 4-6 pieces of sundried tomatoes (adjust to taste)

  • - 2 tablespoons Leodar® Hemp Seed Oil, plus extra for drizzling

  • - 1/2 teaspoon ground cumin

  • - 1/2 teaspoon paprika powder (smoked or sweet) for garnish


1. If using canned chickpeas, drain and rinse them thoroughly. If cooking chickpeas from dry, make sure they are cooked and properly drained.
2. In a food processor, combine the chickpeas, minced garlic, tahini paste, and sundried tomatoes. Blend until the mixture is mostly smooth.

3. Add ground cumin, a pinch of salt, and freshly ground black pepper to the mixture. Start with 2 tablespoons of lemon juice, and then adjust to your taste preference. Blend again to incorporate all the ingredients.

4. Gradually add Leodar Hemp Seed Oil to the mixture while blending. This will give the hummus a silky texture and add a pleasant nutty flavor. If you prefer a smoother texture or need to adjust the consistency, you can add a little cold water as needed until you reach your desired texture.

5. Transfer the hummus to a serving bowl or plate, creating a well in the center with the back of a spoon.

6. Drizzle a couple of tablespoons of Leodar Hemp Seed Oil into the well.

7. Garnish the dish with a few whole cooked chickpeas, slices of sundried tomatoes, and a sprinkle of paprika powder (smoked or sweet) for both flavor and visual appeal.

Gradually add Leodar® hemp oil and freshly squeezed lemon juice - these ingredients should balance the taste and texture of the hummus. It is better to add them in small portions, adjusting to personal preferences.

Pro-Tip: The Leodar Hemp Seed Oil enhances the nutty undertones and provides a delightful drizzle over the top. Enjoy it as a dip with pita bread, vegetable sticks, or as a spread for sandwiches and wraps.

Salmon Poke Bowl Recipe:

  • Ingredients:
  • - 80 g sushi-grade rice (Japanese short-grain rice is ideal)
  • - 1 tbsp low-sodium soy sauce or tamari
  • - 1 carrot, julienned
  • - 1 cucumber, thinly sliced
  • - 1 ripe avocado, sliced
  • - 150 g fresh salmon sashimi, cubed
  • - 4 pcs. fresh radish, thinly sliced
  • - 20 g red cabbage, thinly sliced
  • - 3 tbsp high-quality sesame oil
  • - 1 tbsp. of Leodar Hemp Seed Oil 


1. Rinse the sushi rice under cold water until the water runs clear.

2. Cook the rice according to the package instructions, then allow it to cool to room temperature.

3. In a bowl, mix the cubed salmon with 1 tablespoon of low-sodium soy sauce. Allow it to marinate for about 15-20 minutes while you prepare the other ingredients.

4. Julienne the carrot, thinly slice the cucumber, and thinly slice the red cabbage. You can use a mandoline for even thinner slices for a more delicate presentation.

5. Divide the cooled sushi rice between two serving bowls.

6. Arrange the marinated salmon, julienned carrot, sliced cucumber, avocado, radish, and red cabbage around the rice in a visually appealing manner.

7. Drizzle the sesame oil over the top of the ingredients.

8. Drizzle each serving with Leodar Hemp Seed Oil for a nutty flavor and added nutrition.

9. Season with a pinch of salt and freshly ground black pepper to taste.

10. Sprinkle with sesame seeds and garnish with chopped green onions for added flavor and color.

11. Serve your salmon poke bowl immediately. You can also add additional toppings like nori strips, pickled ginger, or wasabi if desired.

Pro-tip: Enjoy your homemade salmon poke bowl with the delicious addition of Leodar Hemp Seed Oil! For an extra burst of flavour, lightly toast your sessame seeds in a dry skillet over a medium heat. 

Leodar Hemp Seed Oil infused Gazpacho

  • Preparation Time: 1.5 hours

  • Ingredients (for 2 servings):

  • - 0.5 kg tomatoes

  • - 70 ml water

  • - 30 ml Leodar® Hemp Seed Oil

  • - 1 cucumber

  • - 1 bell pepper

  • - 1 clove garlic

  • - 0.5 onion

  • - 1 tbsp. vinegar

  • - 5 g parsley

  • - 1 tsp. salt


1. Gather all the necessary ingredients. Opt for firm, less watery tomatoes for a heartier soup.

2. Peel and finely dice the red onion. Pour vinegar over the onion and let it marinate for 15 minutes. Drain excess vinegar.

3.  Wash and dry the bell pepper. Coat it with vegetable oil and roast in a preheated oven at 200°C for approximately 15 minutes. Once roasted, allow to cool. Remove the skin, seeds, and cut the flesh into pieces.

4. Prepare the greens and garlic mixture by washing and finely chopping the greens. This can include parsley, dill, cilantro or a combination. Peel and mince the garlic, then mix it with greens, salt and Leodar® hemp seed oil. Allow it to infuse for 10 minutes.

5. Peel and cut the cucumbers into small cubes.

6.  Make crosswise cuts on the base of the tomatoes. Pour boiling water over them and let them sit for 3-5 minutes. Once coole, drain the water and peel off the skin from the tomatoes. Cut the tomatoes into quarters and remove the seeds. Dice the tomato flesh into small cubes. Alternatively, use a blender to quickly process the peeled tomatoes.
7. In a blender or a deep bowl, combine the chopped tomatoes, cucumber, roasted bell pepper, pickled onion, greens and garlic mixture with Leodar® hemp seed oil. Use an immersion blender to blend everything into a smooth consistency.

8. Transfer the soup  into a saucepan. Add 1 glass (200-250 ml) of cold water and stir. Adjust the water quantity based on the desired thickness of the soup, ensuring it maintains a desirable consistency. Refrigerate the soup for 1 hour.

9. Pour the chilled soup into bowls and garnish with diced cucumbers and additional herbs.

Creamy Roasted Vegetable Spread with Cashews and Cheese

  • Ingredients:

  • - 2 bell peppers

  • - 2 tomatoes

  • - 100g processed cheese

  • - 3 tbsp. Leodar® hemp seed oil

  • - 2 cloves garlic

  • 100g cashews

  • - 2 pinches of basil

  • Ground black pepper, to taste

  • Salt, to taste

  • Whole grain bread, toasted (for serving)


1. Preheat your oven to 180°C.

2. Place bell peppers, tomatoes and garlic on a baking sheet lined with parchment paper. Drizzle Leodar® hemp seed oil over the vegetables and bake in the oven for approximately 25–30 minutes until tender.

3. Once baked, allow the vegetables to cool. Peel the tomatoes and peppers.

4. In a blender, combine the baked vegetables, cashews and basil.

5. Add processed cheese, salt and pepper to the blender.
6. Blend the mixture until smooth. Add more pepper or salt to taste, if needed.
7. Stir in paprika for an extra flavour boost.

8. Toast slices of whole grain bread in a frying pan or toaster and drizzle with Leodar Hemp Seed Oil.

9. Serve the creamy roasted vegetable spread on the toasted whole grain bread.

Pro-Tip: For an added boost of flavour, try roasting the garlic along with the vegetables. Simple wrap the garlic cloves in aluminium foil before placing them on the baking tray.

Warm, wholesome Hemp Seed Scramble

  • Ingredients:

  • - 2 large eggs

  • - Cream

  • - Butter or coconut oil

  • - Leodar®  Hemp Seed Oil

  • - 1/4 medium avocado

  • - 2 tbsp. hemp kernels

  • - Salt and pepper to taste

  • - Prefered toast for serving


1. In a medium-sized pan, cook over medium heat. Make sure to constantly stir the egg mixture to avoid sticking to the pan.

2. Midway through the cooking process, add a piece of butter. Be cautious not to overcook the mixture; it should remain light, airy and soft.

3. Once cooked to your liking, transfer the egg to a plate. 

4. Serve with a generous drizzle of Leodar® hemp seed oil, sprinke with hemp kernels and serve wotj slices of fresh avocado.

5. Garnish with your favorite herbs for an extra burst of freshness.

Pro-Tip: Complete your warm and wholesome hemp seed scramble experience by pairing it with a slice of rustic whole-grain toast or a lightly toasted baguette. The nutty and hearty flavors of the toast perfectly complement the delicate texture of the scramble.

Creamy Semolina Porridge with Hemp Seed Oil

  • Ingredients:

  • - 100 g semolina

  • - 500 ml 2.5% milk

  • - 2 tbsp Leodar® Hemp Seed Oil

  • - 2 tsp hemp seeds

  •  Salt and pepper, to taste


1. In a pan, heat 100 g of semolina until it turns golden brown and releases a delightful aroma. 

2. Pour in 500 ml of 2.5% milk and cook, stirring constantly, until you achieve the desired consistency. To prevent lumps, use a whisk during the 3-minute cooking process. For a lighter option, mix milk with water in a 1:1 ratio. Towards the end of the cooking time add salt and pepper to taste.

3. Transfer the cooked semolina into a plate, then drizzle 2 tbsp of Leodar® hemp seed oil over it. Sprinkle with 2 tsp of hemp seeds for added texture and flavour.

4. Enjoy the porridge as a single meal, leftover porridge may result in a thicker consistency that is less appetising when reheated.

Pro-Tip: For an extra touch of richness, try incorporating Leodar® hemp seed oil into the porridge just before serving. It adds a distinct flavour that elevates the overall taste experience.

Creamy Mushroom Soup

  • Ingredients:

  • For the broth:

  • - 10 g dried porcini mushrooms

  • - 50 g celery root, cut into large cubes

  • - 1 bay leaf

  • - 3 pieces of star aniese 

  • - 1 L water

  • - Salt, to taste

  • For the soup:

  • - 200 g champignons, washed and sliced

  • - 200 g oyster mushrooms, washed and sliced

  • - 1 onion, peeled and finely diced

  • - 20 g butter

  • - 150 ml cream

  • - 100 ml broth (from the prepared broth)

  • - 2 tbsp. Leodar® hemp seed oil

  • Salt and pepper, to taste


1. In a saucepan, combine 1 litre of water, 10 g dried porcini mushrooms, celery root cubes, bay leaf, three pieces of astar aniese, and salt to taste. Bring to a boil, then simmer over low heat for 15 minutes.

2. Meanwhile, wash the champignons and oyster mushrooms. Cut them into  pieces.

3. In a separate frying pan, heat 20 g of butter. Add the diced onion and sauté for about 2 minutes until it becomes soft.

4. Add the sliced mushrooms and salt to the onions in the frying pan. Roast over medium heat until the mushrooms become tender, approximately 7 minutes.

5. Using a slotted spoon, remove the celery and spices from the broth, leaving the porcini mushrooms as they enhance the soup's flavor.

6. Add the sautéed mushrooms and onions to the saucepan with the broth.

7. Use an immersion blender to blend everything into a smooth consistency.
8. Pour in 150 ml of cream, stir well and return the soup to the stove. Cook for an additional 2 minutes after it boils. Adjust the seasoning with salt and pepper as needed.

9. Just before serving, drizzle Leodar® hemp seed oil into the finished soup.

Pro-Tip: For an extra touch, garnish your creamy mushroom soup with a sprinkle of fresh herbs like parsley or chives before serving. It adds a burst of flavor and a delightful visual appeal.

Shrimps in pink sauce

  • Seafood, vegetables and healthy Leodar® hemp oil — this recipe is a complete perfection from the composition to the taste.

  • Ingridients:
  • 600 g shrimps
  • 3 pc red bell peppers
  • 3 tbsp. Leodar® hemp oil
  • 1 tbsp. butter
  • ½ pc onion
  • 150 g mascarpone
  • 80 ml vegetable broth
  • 1 clove garlic 
  • 1 tsp. smoked paprika
  • salt, pepper, to taste

Cut the pepper into pieces, remove the seeds and bake in an oven for 35–40 minutes at 180°C.

Chop the onion and the garlic, start frying in a pan greased with butter. Add paprika, stir.

Cool the baked pepper and puree it, put it in a frying pan along with the garlic and onions. Pour the vegetable broth there, mix everything and simmer under a lid for 7 minutes.

Remove from heat, add mascarpone and stir with a spatula.

When the sauce is slightly cooled, pour in the Leodar® hemp oil and whisk until smooth. Add salt and pepper to taste.

Fry the shrimps in another frying pan until tender. Combine with sauce. Serve delicious seafood with rice!