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hemp recipes

Hummus

Can be used as a dip or as a filler in pitta pocket sandwiches. An excellent source of protein and now Essential fatty acids.

Ingredients:

  • 1 can or 1 ½ cups of cooked chickpeas
    (save liquid)
  • ¼ cup of tahini
  • juice of 1 fresh lemon
  • 3 tablespoons of organic hemp oil
  • 2 cloves of garlic, chopped
  • ¼ teaspoon cayenne pepper
  • salt and pepper
  • 2 tablespoons of fresh parsley,minced

Blend chickpeas, tahini, lemon juice and hemp oil until mixture reaches the consistency or a coarse paste. Use as much of the chickpea liquid as needed. Add the garlic, cayenne, salt and pepper and blend again to combine thoroughly.Cover and chill, adding parsley just before serving.

Fresh Mexican Salsa

Great for dipping totilla chips or as a sauce on enchilladas, burritos, tacos or burgers.

Ingredients:

  • 3 diced tomatoes
  • 1 diced medium onion
  • 1 small jalapeno pepper or chilli
  • ½ cup of tomato sauce
  • 3 tablespoons of organic hempoil

Combine tomatoes, onion and jalapeno in a blender and process to desired consistency, chunky or saucy. In a seperate bowl combine tomato sauce and hemp oil and stir to uniform consistency. Combine all the ingredients, chill and serve.

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Hempnutty Burgers

These burgers are rich in protein and essential fatty acids and have a surpisingly meaty texture.

Ingredients:

  • 2 cups of cooked or canned blackbeans
  • 1 cup of cooked short grain brown rice
  • ½ cup of whole wheat bread brad crumbs
  • ½ cup of hulled hempseed
  • ¼ cup of rolled oats
  • 2 tablespoons of almond butter
  • Extra virgin olive oil
  • 1 small onion, diced
  • 1 teaspoon of mixed herbs
  • 1 teaspoon of sea salt
  • Generous pinch of chilli powder

Combine the black beans, rice, bread crumbs,hempseed, oats and almond butter in a large bowl.

Place 2 teaspoons of olive oil in a pan. Add the onion and heat over a medium heat. When the onion begins to sizzle, stir in the herbs, salt and chilli powder and saute for 2-3 minutes.

Stir into the bean mixture and mix well. With moist hands, form the mixture into burger-sized patties. Heat a generous amount of olive oil in a pan. Pan fry the burgers until golden on the outside, turning once to ensure even browning on both sides.

Nori Rolls

Nori rolls are light and fresh but very satisfying. They contain whole grains for sustained energy, sea plants for minerals, fresh crisp vegetables and hemp for all the nutrition a healthy body needs.

Ingredients:

Nori rolls:

  • 3-4 sheets of toasted sushi nori
  • 2 cups of cooked brown rice, cooled to room temperature
  • ½ cup of hulled hemp seed
  • Stoneground mustard
  • 2 carrots, cut lengthwise into long strips, boiled for 1 minute and drained
  • 2-3 scallions, greens only, cut into long strips
  • ½ cucumber, split lengthwise and sliced into long strips

Dipping sauce:

  • 1 cup of spring or filtered water
  • 2-3 tablespoons of soy sauce
  • 1-2 teaspoons fresh ginger juice
  • Lime juice
  • Organic hempoil

To make the nori rolls, lay a sushi mat or teatowel on a dry, flat work surface. Lay a sheet of of nori on the mat, shiny
side down.

Combine the rice and hempseed and mix well. Press the rice firmly onto the nori, about ¼ inch thick, covering the nori completely widthwise, but leaving a ½ inch margin of nori exposed at the edges closest to and furthest from you.

Spread a thin ribbon of mustard horizontally along the rice, starting at the edge closest to you. Lay 1 carrot, cucumber, and scallion strip on the mustard. Using the mat as a guide, roll the nori around the rice, gently pressing as you roll, to create a tight cylinder. Set aside the nori roll, seam-side down, and repeat with the remaining ingredients.

To prepare the dipping sauce, combine the water, soy sauce, ginger juice, lime juice and hemp oil in a small bowl. Whisk
until well blended.

Wet a sharp knife and slice each nori roll into eight equal pieces. Arrange the pieces, cut- side up, on a platter and serve with the dipping sauce on the side.

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Thai Cabbage Salad

This salad incorporates enzymes from fresh vegetables and protein and essential fatty acids from hemp.

Ingredients:

  • 3 cups of finely diced red cabbage
  • 2 cups of finely diced green cabbage
  • 2 cups of bite- sized cauliflower florets
  • 1 avocado, finely diced
  • ½ cup hulled hemp seed
  • ½ cup of minced fresh coriander
  • ¼ cup of hemp oil
  • ¼ cup of honey
  • ¼ cup of soy sauce
  • 3 tablespoons of lime juice
  • 1 tablespoon of grated orange zest
  • 1 inch of fresh ginger, juice extracted
  • 1 clove of fresh garlic, minced
  • Generous pinch of chilli powder

Combine all the ingredients in a large bowl and toss gently. Set aside to marinade for at least 30 minutes before serving.

Note: You can make this dish more easily digestible by lightly blanching the cabbage and cauliflower.

Strawberry Smoothie

Ingredients:

  • 2 cups of strawberries
  • 1 small banana
  • ½ cup of hulled hemp seed
  • 1 cup of plain yogurt or soy yogurt
  • 1 cup of ice cubes
  • 2 tablespoons of honey or date syrup (optional)

Blend all the ingredients in a blender until smooth.
Serve with a few sliced strawberries on top.

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