Hemp Recipes
Carrot Ginger Soup
1 tbsp olive oil
1 red onion, diced
2 cloves fresh garlic, minced
Sea salt
2 tsp grated fresh ginger, juice extracted
1 tbsp rice wine
4 cups diced carrots
1 cup peeled and diced butternut squash
5 cups filtered water
1/2 cup shelled hempseed
1 or 2 scallions, thinly sliced on the diagonal
Place the oil in a soup pot. Add the onion and garlic and place over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Stir in the ginger juice and rice wine and saute for 1 minute. Stir in the carrots and squash and saute until shiny with oil. Add the water, cover, and bring to boil. Reduce heat to low and cook until carrots are soft, about 40 minutes. Season to taste with salt and simmer 5 minutes longer. Transfer the soup to a food processor and puree until smooth. Sprinkle with hempseed and scallion.
*In cooler weather, or whenever we need a bit extra strength, sweet root vegetable soups are just the ticket. Add a bit of ginger to stimulate the circulation and hempseed for essential fatty acids and you've got rocket fuel in a cup.
Hemp Milk
1 cup shelled hempseed
1 to 3 tbsp blackstrap molasses
1 tsp vanilla
1 1/2 tbsp lemon juice
Pinch of sea salt
1 qt filtered water
Blend all ingredients, add water gradually. Keep refrigerated, good for one week.
Hemp Nut Rice
1 tbsp extra virgin olive oil
1 medium red onion, finely diced
2 cloves fresh garlic, minced
tsp natural soy sauce
3 cups cooked short grain brown rice
1/2 cup shelled hempseed
Place oli in skilled. Add onion and garlic over medium heat. When onion sizzle, add soy sauce and saute for 5 minutes. Add cooked rice and sprinkle lightly with water. Stir in remaining soy sauce, cover, and simmer for 5 to 7 minutes. Remove from the heat and stir in the hempseed. To prepare cooked rice, rinse 1 cup short grain brown rice and soak in water for 1 hour. Drain and place in heavy pot with 2 cups filtered water. Bring to boil, add pinch of sea salt, cover, and reduce heat to low. Cook 45 to 50 minutes or until the rice has absorbed all the liquid.
Hummus
1 14-oz can chickpeas, drained (reserve liquid)
¼ cup liquid from chickpeas
1 Juice from one lemon
½ cup ground roasted hempseed
½ cup pure hempseed oil
4 garlic cloves
½ cup parsley
Mix all ingredients in blender or food processor until smooth. Add more chickpea liquid if needed. Serve as an appetizer with pita bread, bagel chips, or raw vegetables, and the world will indeed be a much improved place!
Ice cream
1/4 cup shelled hempseeds
1 cup water
flavorings (vanilla, maple syrup or honey)
Bananas, berries, or peaches
Place thick hemp milk in a ice cube trays and freeze for 5 hours. Run the frozen hemp milk through a juicer with blank attachment or ice cream maker and serve.
Muffins
2 cups whole wheat pastry flour
1/2 cup seminola flour
2 tbsp shelled hempseed
1 tbsp baking powder
2 tsp rosemary
Pinch of sea salt
1/2 cup hempseed oil
2 tbsp blackstrap molasses
1/2 cup hemp milk
Preheat oven to 350'F and lightly oil 12 cup muffin tin. Whisk together flours, hempseed, baking powder, rosemary and salt. Stir in the hempseed oil and blackstrap molasses. Slowly add enough hemp milk to create smooth batter. Spoon evenly into muffin cups and bake 30 to 35 minutes or until the tops spring back to the touch and the muffins are golden brown.
Pancakes
3/4 cup whole wheat pastry flour
1/4 cup flaxseed meal
1 tsp baking powder
pinch of salt
1 cup hemp milk
1 tbsp olive oil
1 tsp sweet vinegar
2 tsp shelled hempseed
Combine the flour, baking powder, and salt in large bowl. Stir with dry whisk for 1 min. In separate bowl, combine hemp milk, olive oil, vinegar and whist until well blended. Pour into flour mixture and whisk briskly for 1 minute, adding more hemp milk if too thick. fold in hempseed. Lightly oil skillet with olive oil and warm over medium heat. Using about 1/4 cup of batter per pancake, spoon onto the hot griddle and cook until golden on both sides, turning once. Serve with Fruit and maple syrup.
Pesto
8 to 10 stalks fresh basil, washed, drained, leaves removed
5 cloves fresh garlic, sliced
1/2 cup pine nuts or walnut pieces
1/4 cup shelled hempseed
1 tbsp sweet white miso
1/4 cup olive oil
1/4 cup hempseed oil
1 tsp sweet vinegar
1 tsp blackstrap molasses
Place the basil leaves and garlic in a food processor and pulse to create a course paste. Add the pine nuts, hempseed, and miso and pulse until evenly combined. Add the olive oil, hempseed oil, vinegar, and rice syrup and puree until smooth. Adjust the seasonings to suit your taste. Slowly add a small amount of water, only if desired to create a thinner consistency. Do not thin the pesto too much or it won't cling to the pasta. Toss with freshly cooked pasta or serve with fresh vegetables as a dip.
Salad
1 bunch arugula, rinsed well, tips trimmed
2-3 cups seedless red grapes
2 ripe tomatoes, diced
1 cucumber, peeled and diced
4 to 5 red radished, diced
2 to 3 fresh scallions, thinly sliced on the diagonal
Hempseed Vinaigrette
1.2 cup shelled hempseed
1/3 cup olive oil
3 tbsp red wine vinegar
2 tbsp balsamic vinegar
sea salt
Recipes adapted from:
HempNut Cookbook, by Richard Rose & Brigitte Mars