Photo by Nathan Dumlao on Unsplash
Welcome back to our coverage of hemp, the superfood. This time we are going to have a look at all the different ways that you can incorporate hemp and hemp seeds into your diet. Now as someone who doesn’t eat particularly healthily I don’t much fancy the shift over to granola and seed salads, but actually, there are tons of ways to use hemp in your diet. So you don’t really have to change the way you eat, which is nice you can just add some healthy proteins and nutrients to your current diet.
Green Smoothie
So this one is great for anybody who either likes a fast breakfast or usually no breakfast. I’m not a morning eater so whether you don’t have time or just aren’t hungry at that time this is a great option to start your day off super healthily. I also like this recipe because I’m not much of a fruit person and this is mostly veggies.
You will need:
- Hemp Protein or Hemp Hearts
- Spinach
- Carrots
- Orange Juice
- Almond Milk
The original recipe had measurements but with smoothies I reckon you can just put in however much or whatever you like. All you need to know is that the smoothie should contain 3 tbsp of hemp hearts or hemp protein powder. Throw them all into a blender and go to town. It’s that easy and if you get your ingredients ready the night before it’ll only take a few minutes.
Hemp Pesto
This recipe is fantastic if you want something super healthy you can just keep in the fridge and add to meals. Pesto is probably one of the most versatile options on this list because you can throw it on a sandwich, make pasta, put it on a salad, however you eat there is always a place for pesto.
You will need:
- 100g Pine Nuts
- 50g Hemp Seeds
- 800g Fresh Basil
- ½ Lemon
- 2 tbsp Hemp Oil
- 2 Cloves Garlic
- 50g Parmesan or Veg Equivalent
- Salt To Taste
- Oregano To Taste
Lightly toast the hemp seeds in a frying pan on low, being careful not to burn them or the flavour will be very noticeable in the pesto.
Then you will need a food processor or a blender, put everything but the hemp oil in and process it until you have a sort of crunchy paste. Then, if using a food processor, drizzle in the hemp oil while it slowly mixes or put in a bowl and mix by hand while you add the oil. Then you just add a touch of salt and voila, perfect hemp pesto.
Veggie Hemp Nuggets
This is a great recipe for vegetarians who want a yummy and healthy snack that doesn’t feel too healthy.
You will need:
- 65g Millet
- 100g Grated Broccoli
- 100g Grated Carrot
- 1 tsp Fresh Rosemary
- 2 tbsp Hemp Seeds
- 1 tbsp Olive or Hemp Oil
- ½ tsp Lemon Zest
- 2 Shallots
- Pinch Cayenne Pepper
- 1 tsp Grain Mustard
First you’ll want to put the millet in a small saucepan with water and salt then simmer for 20 – 25 minutes till the grains are fluffy then let it cool. While you’re doing this you can preheat the oven to about 180 degrees. Put some baking paper on a tray, oil it up and pop it in the oven.
Cook your carrot and broccoli into a pan with the olive or hemp oil. Grate the shallots into the pan and season it all with salt and pepper. Once the broccoli is bright green the veg should be cooked enough and you can stir in all the seasoning.
Let it all cool a bit and then you can put 200g of the cooked millet into a food processor with the hemp seeds and the grain mustard. Add in the veggies and process until it all starts to clump together.
Then form your nuggets in slightly oiled hands before placing on the baking paper.
Bake for about 20 minutes but flip at the 10 minute mark to let them cook evenly.
I would recommend getting a sauce for them or maybe mixing together a mustard honey mayo.
Hemp Crepes
This is a great easy recipe that I’ve noticed all over hemp recipe sites. I love crepes because they are so versatile. If you’re a healthy person you can have fruit, yoghurt, honey, and so on or if you’re me you can just do sugar, lemon, chocolate spread, etc.
You will need:
- 200g Flour
- 2 Eggs
- 2 tbsp Hemp Hearts
- 220 ml Milk
- Pinch Salt
Like with most hemp recipes you’ll need yourself a blender or food processor. The easiest way to do this is to put everything on that list into a high speed blender for a couple of minutes and then you immediately have the batter.
You need to let it rest for about an hour so if you are making these for breakfast make sure you factor that time in. If you want you can even make it the night before and cover it in the fridge. It’ll last up to 48 hours if you end up with some left over.
Then you will need a decent skillet or frying pan which you heat over a medium flame. My favourite way to oil a pan is pour some of your olive oil in then wipe it around the pan with a piece of kitchen roll. You can then use that kitchen roll to re-oil the pan before each pancake.
I like to use a ladle to pour my batter into the pan because I find that a full ladle is about perfect.
Once the liquid on top of the crepe is gone you can flip with a spatula or just with the pan if you’re feeling fancy. Don’t overcook once you’ve flipped it because it is already mostly cooked through. You just want to make sure the bottom part is dry and starting to go golden before serving it up.
You might want to put your oven on low and pop a plate in there so you can stack up your pancakes to keep warm while you cook.
Well I’ve run out of space but come back next time for the final instalment of Hemp The Superfood.
Written by Tasha Porritt
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