Hemp Recipes
It can’t offer the same high as cannabis, but hemp is also a food so full of nutrients you could almost live on it. Combine it’s notable compound CBD, it is packed with an amazing amount of fatty acids, minerals and proteins that are fantastically good for you.
Nutritionist Natalie Savona calls hemp ‘a true superfood’. Uncooked, she explains, it contains the perfect ratio of omega fats 3, 6 and 9, which we don’t produce naturally in the body but are crucial for healthy circulation, cell growth and the immune system.
Traditionally the advice has been to eat lots of oily fish, but hemp is an excellent vegetarian alternative. It is said to help with eczema, asthma, heart disease, high blood pressure. There is even evidence to suggest that it can improve memory and relieve depression.
With the holiday’s looming, here are a handful of hemp oil recipes to added a little more wellness to the wealth of delicious food you all are bound to gorge on.
Balsamic Hemp Vinaigrette Dressing
Servings: 1 1/4 cups
Preparation time: Overnight
Ingredients:
1 sprig fresh oregano
1 sprig fresh thyme
1 cup hemp oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions:
Whisk oil and vinegar together and pour over herbs and spices. Store in a glass jar or container. Refrigerate overnight.
Wild Rice Salad with Cumin-Hemp Vinaigrette
Servings: Serves 6
Preparation time: 30 minutes
Ingredients:
Wild Rice Salad:
4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced
Cumin-Hemp Vinaigrette:
2 tablespoons rice vinegar
1 tablespoons agave nectar
2 tablespoons ground cumin
1/2 cup hemp oil
Salt and pepper
Directions:
Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst. Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus. Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides. Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away and discard. Dice pepper and mix together with other vegetables. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify. Mix vinaigrette with rice-vegetable mixture. Serve room temperature.
Garlic Hempen Hummus
Servings: Makes 2 Cups
Preparation time: 10 minutes
Ingredients:
2 cups drained chickpeas, plus 1/4 cup of liquid in reserve
1/4 cup tahini
1/4 cup lemon juice
3 tablespoons hemp oil
4 cloves garlic
2 tablespoons hemp flour
1/4 teaspoon cumin
1 tablespoon hulled hemp seed
Salt to taste
Directions:
Place all ingredients into processor. Add liquid reserve to adjust texture. Add oil to adjust texture if needed. Salt to taste. Sprinkle with hulled hemp seeds. Sautéed Spinach and Garlic over Kamut Rotini
Servings: Serves 4
Preparation time: 20 minutes
Ingredients:
1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
Salt and pepper
1 pound kamut rotini
½ cup hulled hemp seeds
1 tablespoon hemp oil
2 bunches trimmed, washed spinach
Directions:
Bring 2 liters of salted water to a boil. Add the rotini. Cook on medium heat, uncovered for 12–15 minutes. While the pasta is cooking, heat the olive oil in a pan on medium high heat. Sautee the garlic for 1–2 minutes. Before the garlic begins to brown, add spinach and cook until just wilted. Add a generous pinch of salt, then remove from heat. Drain the rotini. Transfer to a large pasta serving bowl. Toss with spinach and garlic, hulled hemp seeds, and hemp oil. Sprinkle with freshly ground pepper. Serve with slices of tomato or avocado.
