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Trying new foods which are healthy is imperative for diabetics, as many people are stuck in a rut, continuing to eat foods and sustain habits which are not helping, and which may harm. The new foods are generally vegetarian, and in this case, they are essential. If you haven’t been eating them, you are putting yourself in jeopardy. Some options are more expensive than others, but in the BIG food-picture, saving money on one part of your food budget (the most expensive is processed foods and more protein than you need), then enables you to buy healthier fresh or lightly-processed real foods.
We do not have to buy processed foods for the smart 2-snacks-a-day in a diabetic diet. In fact, snacks are a chance to try out other new items and recipes. When this season’s Biggest Loser Finale show this week revealed 59 year old Deni and 35 year old Olivia winning, as the at-home and grand-prize winners, respectively, there were lessons to learn there. We’ll discuss that over coming weeks, but small, healthy meals and snacks, paced through the day, is integral for beating both obesity and diabetes.
Famed holistic physician, Dr. Andrew Weil, MD says “As a physician, I recommend nutritious hemp seeds and oil to anyone interested in maintaining a healthy diet. Everyone will benefit when American farmers can grow this amazing crop once again.“
What’s going on here?
Well, Hemp History Week occurred May 2-8, 2011 and you can learn more at: Grow American Hemp! – it’s Nature’s Wonder Food and the safest ecologically for food, clothes (excellent and no pesticides — cotton accounts for 25% of all pesticide use!), building materials, cosmetics, industrial products (Chrysler, Mercedes Benz, Lotus, GM and BMW already use it in cars) and on and on.
Currently, one needs a permit to grow even industrial hemp (which cannot produce marijuana) and the American government has not been granting permits and has been waging war on those who want to grow this amazing, healthy, useful plant.
It’s even burned fields on the permit-holding, sovereign lands of several Native American tribes, for their own home-building use (they did the American government the “courtesy” to get a permit, although they should not need it). The ATF agents burned 2 seasons of crops and left individuals and tribes without their crop after investing all their money.
No-one is getting permits in America, and meanwhile, we are importing hemp food and hemp products from Canada and other European and Asian countries which are more enlightened. So, we pay more and our farmers are locked out from one of the few lucrative crops which could help them save their family farms and provide a decent living-wage.
Hemp is one of the most nutritious foods on earth and if I had to choose 3 foods to have plenty of on a desert island, it would be one. Hemp seeds are a nearly-perfect food source. And, they are one of the few foods which have the needed human ratio of 1:3 essential fatty acids (EFAs) of Omega-3s to Omega-6s.
We must get these essential fatty acids everyday: either from cold water fish, molecularly-distilled fish oil capsules, organic hemp seed, organic chia seed or organic flax seed. Omega-3s are severely lacking in the modern diet, and this is possibly why neurological problems are increasing, as the brain is 70% these essential fats. Episodes of Parkinson’s, ADD, Autism, Alzheimers and more, along with IQ’s falling can all be attributed to lack of these EFAs. And, their lack also lets body-wide inflammation wreke havoc; this impacts diabetics directly.
So, like last week, when I wrote about chia seed recipes, I’ll add some interesting hemp seed ones this week.
I prefer NOT to cook hemp seeds, flax seeds or chia seeds. If you do, please do not use any heat higher than 325F. That’s critical. Flaxseeds must be ground to be accessible and then used immediately.
You will not be failing drug tests if you eat hemp! Only those who use drugs will register on those tests.
Makes: About 16 pancakes Prep Time: 15 min Cook Time: 15 min
1 C shelled hemp seeds (hemp hearts)
3 T nut oil or organic butter (changed)
1 C organic whole wheat flour or organic substitute of choice
2 t no-aluminum baking powder (Rumford’s)
1 t baking soda
1 t Celtic sea salt
4 egg whites – divided, free-range, vegetarian fed —– save the egg yolks (or cook, whole, to medium, separately and serve on side).
1 C plain organic yogurt
2 T organic raw honey (not for those under 3 years old) OR organic maple syrup
1 C spring water
2 T vanilla
Combine flour, shelled hemp seed, baking powder, salt and soda in bowl.
Combine egg whites, yogurt, sweetener and water. Whisk in butter or oil.
Pour into dry ingredients. Use blender to mix to smooth consistency. Optional: add in Berries while cooking!
Cook on (buttered) griddle (medium heat, max 325F), until tops are bubbly – turn and cook until browned.
Serve with more maple syrup OR use the Savory Hemp Hummus or Hemp Butter, below. Can be frozen and heated up in toaster.
SAVORY HEMP HUMMUS – Manitoba Harvest
Makes 4 cups Prep Time: 10 mins
3 C sprouted organic chick peas OR canned organic chickpeas OR beans
1/2 C hemp hearts (shelled hemp seed)
1/4 C hemp seed oil OR mix of hemp and olive OR all organic, extra-virgin olive oil
2 cloves organic garlic
1/4 C organic lemon juice
1/4 C organic parsley
2 T cumin powder
2 T organic red miso
1 t cayenne powder
1 T fresh cracked black pepper
Combine all ingredients in a blender or food processor. Blend on low, stopping to turn the mixture until smooth.
Can be stored in a sealed container in the refrigerator for 4 days.
Makes 2 1/4 cups. Prep Time: 5 minutes
1 1/4 C organic hemp seed oil
1 lb organic unsalted butter
Soften butter in a container (over night usually does it)
Add 1 1/4 C hemp seed oil and blend in by hand until hemp oil and butter are partially mixed.
Now use a hand blender on low until it’s completely smooth (and green } texture. Refrigerate and remove a small pat when needed.
Usually softens enough to spread at room temp in about 10 minutes. Remember not to cook with it. Keep the temp low and simmer if you must. Compliments of Tom Kowalsky Winnipeg, Manitoba, Canada
COCONUT MANNA™ OATMEAL
1 bowl of hot oatmeal
2 T Coconut Manna™ (organic, extra-virgin coconut oil)
2 T Nutiva shelled hempseed
1 T organic honey or organic maple syrup
Gently mix together. Serve hot or warm.
VEGGIE HEMP CHILI – Manitoba Harvest
Makes: 6 servings
Prep Time: 10 min. Cook Time: 45 min.
2 t organic, extra-virgin coconut oil
3/4 onion, chopped
1 clove garlic, minced
3 C canned peeled organic tomatoes, chopped, with juice
1 C hemp hearts (shelled hemp seed)
1/3 C spring water
3 T chili powder, more if desired
2 t organic blackstrap molasses
3/4 t cumin
1/8 t cayenne pepper
1/2 t black pepper
1-1/2 C canned organic pinto beans, rinsed and drained
1-1/2 C canned organic black beans
1 jalapeno pepper (optional), diced
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened.
Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes.
Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.
VEGGIE HEMP BURGERS – Manitoba Harvest
Makes: 6 patties
Prep Time: 10 minutes Cook Time: 30 minutes
10 ounces soft tofu
1 C hemp hearts (shelled hemp seeds)
1/4 C sunflower seeds
1/4C scallions, chopped
2 T soy sauce
2 T nutritional yeast
1/2 t dried basil
2 C herb seasoned stuffing — substitute (2C cooked quinoa OR 2C cooked brown rice OR combo)
In a blender, puree tofu then add the rest of the ingredients except stuffing / quinoa and brown rice. Put the mix into a bowl and pour tofu mixture over top. Combine well. Form into burger patties and bake on a greased cookie sheet in a 300 F oven for 25-30 minutes or until golden brown.
More hemp recipes next time!
Best to all — Em
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