Hemp Breakfast Scramble (Serves 2-3)

Ingredients:

2 Cups Hemp Seed Hearts

1½ Cups Water

1 Tbsp Olive Oil

1 Yellow Onion, diced

½ Red Bell Pepper, diced

1 Tbsp Roasted Garlic, removed from skin, or 1 tsp Garlic Powder

½ Cup Parsley, chopped

1 tsp Thyme

1 tsp Onion Powder

½ tsp Tarragon, optional

½ tsp Turmeric Powder

1¾ tsp Sea Salt

1½ oz Lemon Juice (plus more to taste, if desired)

Directions:

1. Blend the Hemp Seeds and water. Set Aside.

2. Heat the oil in a skillet over medium heat. Once the oil is hot, add the onion and cook until translucent and just starting to brown, about 5 minutes, stirring often. 

3. Add the bell pepper, stir, and cook for 3 minutes.

4. Add the roasted garlic, parsley,onion powder, thyme, tarragon, turmeric, salt, and lemon juice, stir, and cook for an additional minute.

5. Add the hemp cream to the pan and stir everything together until thoroughly combined. Cook for 6 minutes, stirring often. 

6. Add the lemon juice to the pan and mix it in thoroughly. Cook the mixture for another 6 to 9 minutes, stirring and using a spatula to dislodge any bits that stick to the pan. Turn off the heat.

7. Serve on plates with chopped green onions, garlic sauce, and american hot sauce.

Refrigerate leftovers for up to 5 days or freeze for up to 3 months.