Hello Internet! This is the first blog post of my new blog, obviously.
Sometime ago I started randomly researching the benefits of hemp seeds, and not as a way to somehow justify using marijuana. What I found was so interesting, and I’ve been eating hemp hearts and seeds for quite a while now. I learned that hemp seeds are an amazing source of protein because they digest easily and won’t leave you bloated feeling, as well as being a great source of iron and omega 3 fatty acids. The powdered hemp protein can also be substituted for flour for up to 25% of baked goods recipes! You can read more about hemp here.
I’ve been sprinkling the hearts on top of morning fruit bowls, stirring them into warm oatmeal, and making banana-hemp milk with them. A few days ago, I ran out of my last batch of oatmeal, so I decided that my next batch would use the versatile hearts.
And if you are concerned about the relationship between marijuana and hemp, hemp seeds contain merely traces of THC, so you won’t get high or fail a drug test by eating them, just merely give yourself some really good protein and fats.
Hippie Hemp Granola
This granola has agave nectar in it, but sometimes I use honey in place of that.
1 tablespoon olive oil
1 tablespoon agave nectar
2 tablespoons pure maple syrup
1 tablespoon sunflower seed butter
2 tablespoons water
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups rolled oats
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
5 tablespoons raw, shelled hemp hearts
2 tablespoons flax seeds
Preheat the oven to 300. Heat first 9 ingredients in a saucepan on a stove while combining the oats and all the seeds in a bowl. Once the heated ingredients are warm and thoroughly mixed, stir them into the oats. Turn this out onto a greased cookie sheet and cook in the oven for 45 minutes, stirring every 15. Once cooled, store in air tight containers. I keep mine in the fridge to prolong shelf life.