In a moment where we are moving at lightning pace and future uncertainties abound, my advice would be to search out the slower paced certainties.
I’ve recently had a bit of an inclination towards Hemp…… This wee seed is a powerhouse in the superfood department. Tom would get into the nitty gritty here but that’s not my style, so what I’m going to tell you is that it has all 9 amino acids, its loaded with fibre, its easily digested and it tastes amazing. Historically the hemp seed was made into “Gruel” (I love that word) which is basically a porridge, and although extremely nutritious, I believe we can come up with a few more exciting variants. In most forms’ hemp lends itself to baking and sweet applications, and in my quest to get the perfect Insta photo I have been adding hemp to just about everything I’m eating. Through a bit of trial and error I have discovered that the possible applications are pretty plentiful. At the moment it’s going into morning smoothies for my boys before school, and added to granola with fruit and yoghurt. It’s in savoury muffins, salad dressings and soups. Hemp has a rich nutty quality that I really enjoy. As of late, our government has decreed that hemp seed is fit for human consumption. Up until now, hemp has been sold as “animal feed” only. I believe this is due to hemp’s close relationship with its THC packed cuzzie and the stigma that has come with it. Well……… it’s time to break down those barriers people, this ancient powerhouse is finally having its day in the sun.
Here’s a couple of my favourite everyday ways to use Hemp in my cooking. Enjoy!
- 1 banana,
- ½ cup of kale,
- 1 date,
- 1 heaped tblsp of hemp hearts,
- enough coconut water to cover
- ½ an Avocado.
Blitz till smooth (normally a little longer than you think) and smash it.
- ¼ cup each of,
- Hemp hearts
- Pumpkin seeds
- Sunflower seed
- Sesame seeds
- Almonds(sliced or slivered)
- Walnuts (crushed)
Get a pan hot and add 20mls of neutral oil. Throw everything in with a twist of good salt and roast in the pan (keep it moving) until everything is browned and smelling amazing. This is the easiest and one of the most flavoursome things to add to any salad, and adds a great texture.
Hemp Gluten-Free Porridge
- ½ cup of Rice flakes (I used rice flakes for the gluten freegan, but good old porridge is amazing if you can eat it)
- 1 cup Almond mylk
- Pinch of good salt
- Tblsp Hemp hearts
- Tblsp Sunflower seeds
- Tblsp Sliced Almonds
- A good pinch of Coconut flakes
- 2 big spoonfuls of Coconut yoghurt (I used Raglan Coconut yoghurt, OMG its amazing)
Get the almond mylk hot in a pot and add the salt and “porridge”. Cook on a medium heat until the “porridge” is tender and has absorbed a good amount of the liquid and become thick and creamy. Transfer to a serving bowl and artfully arrange the remaining ingredients over the surface. Finish with the coconut yoghurt. Massive.