7 Palatable Hemp Recipes You Need To Try


Hemp Milk

2 cups of Hemp seeds from MotherHemp that have been hulled
5 quarts of water
Added Flavorings (vanilla, maple syrup, carob, or honey)
Using an electric juicer, thoroughly combine the water and hulled seeds together. To taste, you may add vanilla, maple syrup, carob powder, or honey. A pinch of sea salt may also be added to enhance the flavour and make it more palatable.

Hemp-Oil Salad Dressing

1 teaspoon balsamic vinegar, 3 tablespoons MotherHemp hemp oil, 3 tablespoons MotherHemp hemp oil
I teaspoon of freshly squeezed lemon juice
I cut a clove of garlic.
1-2 inch piece of freshly peeled ginger (about)
Sodium chloride (sea salt)
peppercorns that have been freshly ground
herbs that have been finely chopped (chives, parsley, etc)
Using a garlic press, press the ginger and garlic until the liquids are removed. Combine the liquids with the rest of the ingredients and mix well. Add the herbs and season with salt and pepper to taste. Toss gently with the salad and sprinkle with hulled hemp seeds on top to finish it off.

This dressing is as fast and simple to create as it is delectable in its flavour. With most green leaf or vegetable salads, it’s extremely delicious, and it’s especially nice with bitter salads like dandelion or mixed salads with tomatoes, as well. The sauce can keep for up to two weeks in the refrigerator if you create it in large batches and store it in a glass jar with a screw-top lid. Before usage, give it a good shake.

Hemp/Almond Pesto

Hemp seeds (toasted and hulled): 1/2 cup
a third cup of sliced almonds
1 bunch of basil (about)
3 tablespoons of hemp oil (optional)
3 tablespoons extra-virgin olive oil
parmesan cheese (about 2 cups grated)
Using a pestle and mortar, grind together the seeds, almonds, basil, hemp oil, and olive oil to a paste. Add in the parmesan and mix well. Heat the pesto in a saucepan, taking care not to overcook it. Toss this delectable sauce with your favourite pasta and enjoy! This recipe makes enough pasta for 1 1/2 pounds. Tomato cubes, chopped finely, give a burst of colour and a burst of flavour.

Juicy Carrot salad

8 medium-sized carrots
4 tblsp. (four tablespoons) Hemp seeds from MotherHemp that have been hulled
a total of 6 tablespoons lemon juice (around 2 teaspoons) MotherHemp hemp oil
a piece of fresh ginger about 2 to 3 inches long (or less, according to taste)
Sodium chloride (sea salt)
Using a coarse grater, grate the carrots. Lightly toast the seeds before incorporating them into the chopped carrots. Using a garlic press, press the ginger into a paste and mix it with the other ingredients. Toss the carrots and seeds in the sauce until everything is well coated. Allow for at least 30 minutes of resting time before serving the salad. This recipe serves 4.

Hempseed Tahini

MotherHemp hulled hemp seeds 1 cup MotherHemp hemp oil 1 tablespoon MotherHemp hemp oil
1 tablespoon of distilled water (optional)
To prepare the seeds, first toast them and then coarsely ground them in a blender. Combine the ingredients with the oil and blend until a homogeneous paste is formed. It is possible that some water will be required to keep the mixture wet. In a small bowl, combine the tahini and homemade hemp seed humus.

Hemp Seed Humus

Hemp Seed Humus is a kind of humus made from hemp seeds.
hemp seeds (about 3/4 cup) tahini is a paste made from ground sesame seeds (see above)
1 can (15 ounces) of chickpeas that have been cooked
1 tbsp. MotherHemp hemp oil (optional).
1/2 cup freshly squeezed lemon juice
garlic cloves (around 3 – 4 cloves) smashed
1 teaspoon soy sauce (optional)
peppercorns that have been freshly ground
a pinch of cayenne pepper (optional) (optional)
Process the chickpeas till smooth and creamy in a blender, then add the other ingredients and blend until smooth and creamy.

Hemp Tofu

Hemp milk (600 mL) ( see earlier recipe)
300 millilitres of boiling water
2 tablespoons lemon juice
For pressing, use muslin fabric and a strong weight.
1 cup of boiling water and 2 tablespoons of lemon juice are combined. 2 cups of hemp milk should be boiled for 2 minutes. Remove the pan from the heat and add the lemon water and milk. Allow for the formation of curds to take 3 minutes. Place the mixture in a basin lined with muslin. Using an elastic band or tape, secure the muslin in place. Place a flat plate on top of the muslin and a hefty weight on top of the plate to keep it in place. Leave the tofu in the muslin for at least 1 hour before removing it. Eat immediately or within 2-3 days after it has been kept in a refrigerator and submerged in water for several hours.

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