Hemp me on a Monday

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5@5 – Eat more hemp seeds (yes, they’re legal)

eatocracy.cnn.com

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

In yesterday’s post about eating more compassionately in the new year, Farm Sanctuary president Gene Baur extolled the virtues of replacing cow’s milk with an animal-friendly, non-dairy milk.

Among his replacement recommendations were the usual suspects – almond, soy, rice – but then he also mentioned a substitute a little more, shall we say, earthy.

While the perception of hemp leans, erroneously, more toward Cheech and Chong than one of undiluted health, hemp seeds are packed full of nutrition – and you should milk them for all they’re worth, says Happy Hemp owner Tara Miko Grayless.

Five Uses for Hemp Seeds: Tara Miko Grayless

1. A happy stand-out
“Hemp seeds are a flavorful seed similar to pine nuts. Just a sprinkle of hemp seeds elevates any meal to super food status. It adds nutty goodness and a healthy dose of protein, fiber and essential amino and heart healthy fatty acids.

Sprinkle this moist seed on to any salad, yogurt, or cereal, or enjoy this protein-packed snack on their own. Simple and easy.”

2. Got milk?
“Hemp milk is one of the most nutritionally value-packed milk options. Hemp milk is a great option for vegans, those who have allergens associated with whey protein or casein, or are lactose intolerant. Hemp milk is full of omega fatty acids, minerals, vitamins and protein – not to mention easy to make!”

Hemp Milk
1 cup hemp seeds
5 to 6 cups of water
Sweetener: honey or agave

Directions:
In a blender combine one cup of hemp seeds with five to six cups of water. Blend for two to three minutes until smooth. Use less water for a thicker option. Add sweetener to taste. Strain through a cheesecloth or strainer to remove seed particles. Keeps fresh for three days in the refrigerator. Great for coffee, cereal, or oatmeal.

3. Breakfast on the go
“In an increasingly hurried and hectic world, adhering to a healthy lifestyle can be a challenge. We often overschedule ourselves to the point of not eating. Enter hemp seeds. Whipping up a quick smoothie to go can kick-start your day and your metabolism.”

Hemp, Blackberry and Almond Smoothie
1/4 cup almonds
4 Tablespoons hemp seeds
1/4 cup fresh blackberries
1/4 cup Greek yogurt
Coconut water

Directions:
Combine all ingredients into a blender, pour and enjoy.

4. Chocolate chip cookies to go with your milk
“Do you have little ones at home that are on a strict cookie, pizza or hamburger diet? No problem, hemp seeds can secretly be added to their diet with this stealth sweet treat. Simply add 1/2 cup of hemp seeds to your favorite cookie recipe. Here’s my no-fail chocolate chip cookie recipe that kids and kids-at-heart can never resist.”

Chocolate Chip Cookies
1/2 cup butter softened
1 cup brown sugar
1 egg
3 teaspoons of vanilla
1 cup plus 2 tablespoons of flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup hemp seeds
6 ounces of chocolate chips

Directions:
Preheat oven to 350 degrees. Cream butter and sugar until fluffy, add egg and vanilla. Mix until combined.

Sift flour, baking soda, and salt together. Add hemp seed in flour mixture.

Combine flour mixture into butter and sugar. Once combined fold in chocolate chips.

Place large tablespoons of batter on an ungreased cookie sheet. Bake 5 minutes and then rotate pan, bake another five minutes (may have to adjust to your oven). Enjoy!

5. Protein power
“Many vegans, or people following the Paleo diet, have a terrible time finding alternative options to protein. Hemp seeds have more protein than meat, fish or tofu. This plant-based protein is an excellent option for a vegan diet. Hemp, hemp hooray! Here’s my easy recipe for Happy Hemp Stuffed Acorn Squash that many of my vegan friends just love. The hemp seeds provide much-needed protein to a vegan’s diet.”

Hemp-Stuffed Acorn Squash
1 acorn squash
1 cup onion, diced
1/2 cup walnuts, in pieces
1/4 cup hemp seeds
1/2 cup golden raisins
1/4 teaspoon pepper flakes
1/2 teaspoon ginger, grounded
1/4 teaspoon cloves, grounded
1 Tablespoon coconut oil
1/2 cup brown and 1/2 cup wild rice to make one cup
2 cups water

Directions:
After cleaning the squash, cut in half along its length (top to bottom) and scoop out the seeds.

Boil water in a covered cooking pot on the stovetop. Add to seasonings, coconut oil and rice. Cover and reduce temperature to a simmer. 
Add raisins and onions. Simmer until all water is absorbed into the rice.

Remove from heat and mix thoroughly. Let stand 10 minutes. 
Add walnuts and hemp seeds to rice mix together.

Stuff the squash halves with the rice mixture and lightly drizzle olive oil over top. 
Bake in a covered roasting pan at 350 degrees Fahrenheit for about 1 hour, or until the squash is tender.

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