Hemp Seeds--What are They Good For?
Quick & Easy, avocado, chopped salad, corn, dressing, energy, healthy, Healthy, healthy diet, healthy eating, Hemp, hemp seeds, Lassens natural foods market, nuts, peppers, red pepper, salad, Salad, seeds, Side, side dish, Vegetables, vegetables

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!
Anti-inflammatory Omegas!
Phytonutrients and anti-oxidants!
All kinds of minerals!
Essential fatty acids!
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!

Ingredients

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

For the Salad:
10 oz package organic frozen shelled edamame beans, thawed
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

For Garnish:
1/4 cup organic hemp seeds
1 bunch organic watercress

Directions

For the dressing: In a food processor grind the ginger, shallot, and rosemary until fine. Add the tamari sauce, honey, vinegar and lemon juice and process until fairly smooth. Add the oil a little at a time and process until blended well.
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, then peel and chop.
To prepare the green beans, drop the trimmed beans into boiling water. After about 2 minutes, lift out and drop into ice water. When cooled, 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 cashews in a large bowl and toss gently.
Pour about 1/2 cup of the dressing over the salad and gently blend. Taste to see if you'd like to add more dressing or salt. (Leftover dressing will keep in the refrigerator for several days.)
Divide into 4-8 serving plates, then garnish by sprinkling with hemp seeds (about 1 1/2 tsp per cup of salad) and a few watercress sprigs.

What sounds good ?