They Sound Kind of Hippie… Really They’re Not.
But They are Groovy!
Have you tried Hemp Seeds? They are full of nutrition:
Protein–There are 11 grams of protein in just 3 TBSP!
Phytonutrients and anti-oxidants!
All kinds of minerals!
Essential fatty acids!
So How Do I Use Them?
Hemp Seeds are so easy to add to smoothies, soups, and hot cereals, and to sprinkle on salads and vegetables. They have a mild taste similar to sunflower seeds or pine nuts, so won’t overpower the flavor of any dish, and are smaller than sesame seeds. I really like them!
Here’s the first recipe in which I ever used Hemp Seeds. I found it in the LA Times Foods section (October 13, 2011, adapted from a recipe from BLD in LA). When I want a filling yet healthy and light salad, I reach for this recipe. I’ve changed it a little, but I think you’ll love it!
Chopped Vegetable Salad with Hemp Seeds
For the Dressing:
- 1 1/2 tsp grated organic fresh ginger
- 1 1/2 tsp coarsely chopped organic shallot
- 1 1/2 tsp coarsely chopped organic fresh rosemary
- 2 TBSP organic tamari sauce
- 2 TBSP organic honey
- 3 TBSP sweet rice vinegar
- 1 1/2 TBSP fresh organic lemon juice
- 1/2 cup organic extra virgin olive oil
In a food processor grind the ginger, shallot, and rosemary until fine.
Add the tamari sauce, honey, vinegar and lemon juice to the ginger mix and process until fairly smooth.
Add the oil a little at a time and process until blended well.
For the Salad:
- 10 oz package of organic Cascadian Farms frozen, thawed shelled edamame beans
- 2 ears raw fresh organic yellow corn, cut from cob
- 1 cup diced organic turnip or organic jicama
- 1 1/2 cup organic green beans, blanched, shocked, and chopped
- 1/2 cup diced roasted and peeled organic red bell pepper
- 2/3 cup diced organic avocado
- 2/3 cup toasted, salted organic cashews
- 1/4 cup organic hemp seeds
- 1 bunch organic watercress
Roast the pepper by spearing with a large serving fork and holding it over the flame of the stove.
The pepper skin will blister and pop. Allow to cool and then peel and chop.
To prepare the green beans, drop the trimmed beans into boiling water. After about 2 minutes, lift out of the pan with a slotted spoon and drop into ice water.
When cooled (it will happen quickly), chop the green beans.
Roast the cashews in a hot oven–watch them carefully, since they burn easily. Salt as desired.
Slice the corn off of the cob, chop the turnip (or jicama) and avocado, then throw all of the vegetables and the cashews in a large bowl and toss gently.
Pour about 1/2 cup of the dressing over the salad and gently blend. Taste the salad to see if you’d like to add more dressing or salt. (The leftover dressing will keep in the refrigerator for several days)
Divide the salad into 4-8 serving plates (this recipe makes about 8 cups of salad), then garnish the salad by sprinkling with hemp seeds (about 1 1/2 tsp per cup of salad) and a few watercress sprigs.
Enjoy this wonderful salad for a delightfully nutritious summer lunch!
And for more details on how hemp seeds are a great addition your healthy life, click here.