Learning about hemp has sparked my interest in finding some recipes and giving more hemp foods a try. Hemp seeds are a great source of omega 3 fatty acids, a great way to pack some nutrition into a meal. Most recipes call for hemp seeds, or hemp milk (much like soy milk), also hemp flour. You can find all these, and many pre-made products like hemp health bars or even hemp chips at your local natural food store.
I found some recipes that I will definitely be giving a try:
Hempseed Hummus
Wash and soak overnight:
1 1/3 cups dried chickpeas (makes approx. 2 cups cooked.)
Drain and place in large pot. Cover peas with fresh water and bring to boil. Reduce heat to a simmer and cook peas until soft, about 2 – 3 hours. Keep an eye on water and make sure peas are covered throughout the entire cooking period. Drain.
Mash together:
2 cups cooked chickpeas
½ cup water (more if needed)
3 chopped cloves of garlic
juice of 1 lemon
¾ cup tahini
¼ cup ground hempseed
2 tsp cumin
1 tsp coriander
For a creamier texture, use an electric mixer.
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Avocado Dressing
In a blender, chop:
1 clove of garlic
Cut in half lengthwise:
1 avocado
Remove center pit and scoop out pulp. Add to blender along with:
juice of 1 lemon
1 cup yogurt
¼ cup ground hempseed
½ tsp curry
Blend until smooth and creamy.
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Peppery Hempfredo Touch al dente
For zucchi-ghetti, finely shred 2 medium zucchinis using The Spiral Slicer.
For hempfredo sauce, blend everything except the zucchinis in a high speed blender until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.
Garnish with cubed red bell peppers and tomatoes.
Toss “pasta” in sauce and enjoy!
2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons
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Hempseed Apricot Snack Chews
Gluten-Free, Vegan
Sweet, nutty, chewy and dense, this snack satisfies that afternoon craving for sweets.
Makes 16 chews
* 3 cups chopped dried apricots, about 1 pound
* 1 cup chopped dried dates
* 1 cup shelled hempseeds
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon gluten-free vanilla extract
Line an 8-by-8-inch baking dish with parchment paper.
In the bowl of a food processor, combine all ingredients and process until mixture forms a chunky paste. Transfer mixture to baking dish and press with a spatula to create an even thickness. Chill until firm, 1 to 2 hours. Cut into squares. Store in an anirtight container for up to two weeks or refrigerate up to one month.
