Recipes

 

How to Use Hemp Seeds, Oil and Protein Powder
Soft, tasty Hemp Seeds can be used for making Hemp Milk, Hemp Ice Cream, Hemp Hummus, sprinkled onto breakfast, lunch and dinner meals or eaten on their own. 

 

Delicious Hemp Oil is used as a treatment for various skin conditions, as a general skin moisturizer, as a salad dressing, for dipping bread into, for making sauces or simply drizzled over meals to boost their nutrient content. Smooth nutty Hemp Protein powder and Hemp Flour are used to boost the protein quality and quantity of smoothies snack bars and flour mixes such as in bread, muffins and pasta.

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Hemp Milk

Hemp Milk is Raw, Vegan, Gluten Free and more nutritious than other milks. It also serves as a base for many other food and skincare recipes.

 

INGREDIENTS

  • 100g Hemp Hearts
  • 25g Almonds
  • 1-2 tsp Cinnamon (optional)
  • 1 drop Vanilla Extract

 

 METHOD

  1. Soak ingredients in 250ml water for 24 hours. No need to heat.
  2. Blend all ingredients thoroughly using a high powered blender.
  3. Add a further 250ml water.
  4. Add the Cinnamon and Vanilla.
  5. Blend again.
  6. Filter through a cloth. (the residue can be dried and used as high protein flour in other recipes)
  7. Chill for at least one hour.

 

 Keeps for 2-3 days.

 

OPTIONAL INGREDIENTS

(do not try all together)

  • 1-2 fresh Figs
  • 1/2 tsp freshly ground Cardamom
  • 1 Banana or other fresh fruit
  • 1 tbsp Carob/Caco powder
  • 1/2 cup Carot juice to 1/2 cup Hemp milk
  • Raw Honey or Maple Syrup with Nutmeg
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Hemp Pasta

INGREDIENTS

 

METHOD

  1. In a mixing bowl, add egg, salt and oil to the flour.
  2. Knead to make a dough that doesn’t stick to your hands (add more flour or water as necessary).
  3. Leave to sit for 30 minutes.
  4. Cut a palm size piece of dough, roll out and dust with flour.
  5. Knead by hand for at least five more minutes. Alternatively, run the dough through at the thickest setting of your pasta machine. Fold and dust the dough and run through again before repeating using medium setting.
  6. If working by hand roll the smooth elastic dough out to 50cm by 40cm, 2mm thick on a floured surface. With the machine use thinnest setting to repeat and pull the pasta away from the end, this time without folding.
  7. You now have the basic pasta sheet which can be cut into various shapes, cooked and served with a tomato, fresh basil pesto, garlic, oregano and olive oil sauce (see sauce section) or fungi royale. To make tagliatelle, cut into 5mm strips.
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Garlic & Ginger Hemp Dressing

INGREDIENTS

  • 150ml Hemp Seed Oil
  • 2 tbsp Lemon juice
  • 1 tbsp Tamari (Hemp Tamari if available)
  • 1 tbsp Tahini
  • 1 tsp Ginger, freshly grated
  • 1 clove Garlic, grated or minced

 

METHOD
Combine all in a blender. Use for any salad or vegetable dishes.

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Hemp Magic Smoothie

INGREDIENTS

  • 50g Hemp Hearts
  • 50g soaked and pitted Dates
  • 1 Banana
  • 1 cup Hemp Milk or Purified Water

 

METHOD
Combine in blender all together.

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Raw Thai Hemp Curry

CURRY INGREDIENTS

  • 1/4 cup Red Pepper or mild Chilli, diced
  • 1/2 cup Cauliflower, grated
  • 1 tbsp Sweet Potato, diced
  • 1 cup Kale or other greens, chopped
  • 1 Carrot, grated
  • 1 tbsp Currants, soaked

 

SAUCE INGREDIENTS

  • 1/4 Coconut, juiced (use 2 tbsp Water in your juicer to produce this coconut milk) or
  • 4 tbsp Dried coconut
  • 1/4 cup Hemp Milk
  • 1 tsp Lemongrass
  • 1 tsp Cumin
  • 1 small Chilli, chopped finely or to taste
  • 1 bunch fresh Coriander or to taste

 

METHOD

  1. Mix all curry ingredients in a large serving bowl.
  2. Add other fresh ingredients to taste.
  3. Blend all sauce ingredients in a blender and pour over curry.
  4. Serve with fresh Coriander
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Tofu Hemp Cheesecake

BASE INGREDIENTS

 

FILLING INGREDIENTS

  • 500g Organic Tofu
  • 3 tbsp Golden Syrup
  • 75g Raw Cane Sugar, light
  • Juice 1 Lemon
  • Pinch Salt
  • 2 tsp Vanilla Essence
  • 1/2 tsp Cinnamon (none if using Raspberries)
  • 2 large Bananas or 200-300g Raspberries

 

METHOD

  1. Blend base ingredients well in food processor, pat into tin, put into fridge.
  2. Whisk all ingredients until they form smooth thick liquid, pour into tin and place in oven, 180°C, for 35-40 minutes.
  3. Texture should be of a mousse (not too runny, not too firm). Cover with a sprinkle of Hemp Hearts and leave to cool in a fridge before serving.