Zammex Nutrition is proud to release yet another all-natural product that is great for your health. HydroPea is a pure vegan protein derived from Canadian yellow peas. What makes HydroPea special is its unique processing (no chemicals used!) that produces a very smooth, clean plant-based protein. Most consumers who use plant proteins are use to a grainy mouth feel and also strong tastes – not HydroPea! Because it is more soluble and bioavailable it makes for a wonderful add in many recipes and smoothies. Here are a few to give a shot with Zammex Nutrition’s HydroPea Protein!
Vegan Protein Green House Smoothie1 Cup of Non-Dairy Milk (unsweetened Vanilla or Chocolate Almond milk works great)
2 Scoops of HydroPea
3 Banana frozen
4 1 tbsp peanut butter
5 1½ cups fresh baby spinach lightly packed
(add ice cubes if you wish)
Directions: Add all ingredients to your blender of choice and mix. Add more of less non-dairy milk to achieve desired consistency.
Chia Peanut Butter Protein Balls (from Vegan Family Recipes)6 Dates
1 scoop of HydroPea
4 tablespoons or all-natural (or crunchy) peanut butter
2 teaspoons of chia seeds
Directions: Pulse all the ingredients in a food processor. Roll into 10 tablespoon size balls. Store in refrigerator.
Easy Sweet Potato Protein Cookies (from Fitting Into Vegan)1 large Sweet Potato
1 scoop of HydroPea
2 tablespoons of all-natural chocolate sauce
Your choice of all-natural chocolate chips (unsweetened preferably)
1 cup of unsweetened Vanilla Almond Milk
Directions: 1. Wash and microwave sweet potato until soft. Let cool enough to touch then peel skin off potato.
2. Set oven to 350 degrees. Use a fork and mash the sweet potato in a medium bowl.
3. Add in the protein powder and cocoa syrup and mix. Add in milk a quarter cup at a time and mix.
4. Spoon small portions of batter onto a non-stick sprayed baking sheet.
5. Bake 20 minutes.
No Bake Vegan Protein Bars (from the Minimalist Baker)~1/3 cup amaranth (1 1/4 - 1 1/2 cups popped as original recipe is written)
3 Tbsp vanilla or unflavored vegan protein powder*
1 1/2 - 2 Tbsp maple syrup (or sub stevia // more or less to taste)
1 cup creamy salted peanut or almond butter (or sun butter if sensitive to nuts)
2-3 Tbsp melted dark vegan chocolate (optional)
1. Line an 8x8-inch baking pan with parchment paper (or plastic wrap) and set aside (adjust number/size of pan if altering batch size).
2. Pop* your amaranth by heating a large pot over medium-high heat. You'll know it's ready to start adding amaranth when a drop of water disperses quickly and balls up.
3. Add about 2-3 Tbsp amaranth at a time and immediately cover. Shake the pot back and forth over the heat (wearing oven mitts is helpful) to move the grain around. It should start popping within 1-3 seconds, and be done popping at the 10-second mark. Be sure to pull them off at around 10 seconds or they'll start to burn.
4. Not every single grain will pop (that's OK!). Very quickly empty into a mixing bowl. This may take a couple tries to dial in your heat and not burn them - it took me 4 tries! But then you'll hit your stride.
5. Continue until you have roughly 1 1/2 cups popped grain (amount as original recipe is written // adjust if altering batch size). As you go, add your popped grain into a small mixing bowl first to ensure none are burnt. Then transfer to a larger bowl so you don't mix any burnt grain with perfectly popped grain. Set aside.
6. Add peanut or almond butter and maple syrup to a medium mixing bowl and stir to combine. Then add protein powder and stir.
7. Add popped amaranth a little at a time until you have a loose "dough" texture. Be careful not to add too much or the bars can lose their tackiness and won't stick together. I found roughly 1 1/4 cups to be about right (amount as original recipe is written // adjust if altering batch size). Stir with a wooden spoon or use hands to disperse mixture evenly.
8. Transfer the mixture to the baking dish and press down to form an even layer. Lay parchment paper or plastic wrap on top and use a flat-bottom object like a liquid measuring cup to press down and pack the mixture into an even, firmly packed layer.
9. Transfer to freezer to set for 10-15 minutes or until firm to the touch. Then lift out and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or drizzle with a bit of melted dark chocolate (optional).
10. These get a little soft at room temperature, so store in the refrigerator (up to 5 days) or in the freezer (up to 1 month).
CRAZY! Flu Fighter Protein Cookies (from Protein Pow)1 tablespoon freshly grated ginger
1/4 cup gluten-free flour
1/4 cup pea protein powder (I used our gorgeous pea)
3/4 teaspoon baking soda
1 teaspoon ground cinnamon + ground cloves
1/4 teaspoon salt
½ cup almond butter
2 large eggs
1/4 cup honey
1 small banana
2 teaspoons orange-zest
1/2 cup oats
1 cup goji berries
3/4 cup roughly chopped walnuts, toasted
1. Mix everything together in a bowl and press the batter around with a fork/spoon until you get a batter like the above.
2. Divide the batter into 10 large cookies.
3. Bake on a cookie tray for ten minutes at 375 F (190C).
4. Press them down with a fork or spatula so they flatten a bit.
5. Leave to cool.
6. Enjoy these spicy soft gooey cookies!