I remember back in my early teens listening to The Dead while making macramé necklaces and bracelets with hemp. Never did I imagine in a million years I would be making milk from hemp seeds over 20 years later.
This is one thing that is great about the health food industry. It is always looking for the nutritional benefits of anything and everything so they can find the next trendy thing to sell. Sometimes it’s a sham but sometimes we totally reap the benefit.
Enter hemp seeds. Not only are they great for digestion and keeping inflammation down, they are very versatile as well. You can sprinkle them on yogurt or salads, add them to granola, healthy energy bars or desserts make them into a pesto and yes you can make milk out of them.
- Good balance of omega-3 and omega-6 fatty acids which is crucial to fighting chronic inflammation.
- A complete protein – contains all 20 amino acids (including the 9 essential amino acids that our bodies can’t produce).
- High fiber
- Good source of minerals – Calcium, magnesium, iron, zinc
- Good source of vitamins – Vitamin A, D & E and a variety of B vitamins.
Hemp Seed Milk
- ½ cup Hemp seeds raw & hulled
- 2 cups Filtered water
- 1 Tablespoon Raw honey
- 1 pinch Sea salt
- 1 teaspoon Vanilla extract
Place hemp seeds in a large glass jar and cover them with filtered water, let sit on counter for 6 hours, strain and rinse well.
Combine the soaked hemp seeds, 2 cups filtered water, raw honey, salt and vanilla in a blender and blend for one minute
Store in a glass jar with tight fitting lid in the fridge up to 5 days.
Need Hemp seeds, raw & hulled? Try this!
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.