Hemp spaghetti with oyster mushrooms and seeds

Hemp spaghetti, with steamed veg and fried almond flakes and seeds

I have been on a cream and cheese fest for the last twenty-four hours. Last night Ingrid Rose brought me some Manor Farm organic double cream (Manor Farm is the real deal by the way – real food lover farming) which I spooned on last night’s pudding, my midnight snack and this morning’s porridge. At a lunch time meeting today, I positioned myself next to the cheese-board and grazed.

Finally my body went: Stop! It was craving something fresh and vegan, so I decided to humour it, the poor darling.

Once back in Bristol after my meeting in corporate London (see pic below), I dropped into one of the best organic shops in the universe, Better Food.

This real food lover supermarket based in Bristol BS2 yielded all I needed for my eat-for-health dish.

I cooked the hemp spaghetti (cannapasta) (fun to say!) in boiling water.

Over it, I steamed organic purple sprouting broccoli (still in season) from the Walled Garden, sliced fennel and oyster mushrooms. Served with grated raw carrots.

My tour de force was melting creamed coconut in slugs of olive oil and pan roasting flaked almonds, sunflower seeds and sesame seeds, with dribbles of tamari at the end to make succulent pan juices.

Good to be home.

Atrium of corporate offices

One response to “Hemp spaghetti with oyster mushrooms and seeds

  1. Wow,
    We’ve seen some great menu ideas with hemp over the years and here’s another beauty. Hmmm looks and sounds delicious.


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