You probably know by now that I’m slightly obsessed with Hemp Hearts. They’ve got amazing nutritional benefits and incredible versatility, and since I eat a mainly plant-based diet, I love adding plant foods rich in protein like nuts and seeds to almost everything I can. Today I’ve partnered with Manitoba Harvest to share 3 different ways that you can incorporate these magical seeds into your meals. I’m going to show you how to DRINK, BLEND and SPRINKLE them so that you’ll always have an option to include them into your diet, no matter what meal of the day.
Lets get started!
Plant-based milks can be found on almost every grocery shelf these days because they’re a great non-dairy option for milk lovers. You can basically take any nut/seed and blend it with some water and presto! You have a rich and creamy milk substitute that won’t cause bloating or skin breakouts. I gave up dairy milk a couple of years ago and I love the fresh taste and texture of plant-based milks. Making hemp milk is super easy and doesn’t even need to be strained – the seeds are so buttery they blend right up into frothy milk.
Soaking and blending nuts and seeds is another great way to get healthy fats and protein into your diet. You can create creamy sauces or spreads without any dairy or saturated fats! I love making homemade salad dressings like my Chipotle Ranch Dressing instead of the store bought ones that have 100-ingredients that you can’t even pronounce. Who even really knows what’s in those? All I know is that everyone seems to have 20 bottles in their fridge and they never seem to expire….
You can blend Hemp Hearts into a savoury pesto to top your brown rice pasta or blend up a rich, nut-free sweet chocolate spread to serve with fruit or on toast in the mornings…because who doesn’t want to eat chocolate for breaky?
This is obviously the easiest and sometimes the best way to add Hemp Hearts into your day. Since Hemp Hearts have a mild nutty taste they basically go well with anything already on the menu. Whether it’s a smoothie, salad or my new favourite way- in granola, you can sprinkle these seeds anywhere you want. I actually prefer it in my smoothies as a protein powder substitute since it creates a creamy texture without even adding nut milk.
There you have it, 3 ways to add more protein and healthy fats into your diet with Hemp Hearts. You can really get creative when it comes to these seeds so have fun with your food in the kitchen and Hemp up your meals!
- 1 cup Manitoba Harvest Hemp Hearts
- 4 cups filtered water
- ¼ tsp pink salt
- Optional: 1 tsp vanilla extract
- Optional: 2 medjool dates pitted
- 1 cup raw almonds
- ½ cup Manitoba Harvest Hemp Hearts
- 2 tbsp. raw cacao powder
- 8 medjool dates (soaked overnight or soaked in hot water for 15 min)
- ½ cup water
- 2 tbsp coconut oil
- Pinch of sea salt
- 2 cups raw baby spinach
- 1/4 cup extra virgin olive oil
- Small handful of fresh raw basil
- 1/2 cup Manitoba Harvest Hemp Hearts
- 1/2 lemon squeezed
- 2-3 cloves of garlic
- ½ tsp black pepper
- ¼ tsp sea salt
- optional: Sprinkle of vegan Parmesan
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- Sea salt to taste
- Add all ingredients into a high speed blender and blend until smooth. Store in an airtight glass jar and refrigerate for up to 3-5 days.
- Pre-heat oven to 350F and toast raw almonds on a parchment lined baking tray for 15 min.
- Remove almonds from oven and let cool for about 15 min.
- Add roasted almonds into a food processor and blend for 8-10 minutes until smooth.
- Add in hemp hearts, soaked dates, cacao powder, sea salt and coconut oil and blend for another 2 minutes, adding water slowly until you’ve reached a creamy consistency.
- Optional: You can use some cheese cloth or a nut milk bag to strain the milk if you prefer a creamier consistency.
- Blend all your ingredients in a food processor until you've reached your desired texture. Serve on cooked brown rice pasta, or as a dip for your veggies or crackers!
- Place everything into a high speed blender (I used a Nutri-Bullet) and blend until you've reached a fine crumb. Don't over blend or you'll end up with cashew butter.
- Use right away or refrigerate in an airtight container for 3-5 days.