“Everyone Knows Someone Who Needs This Information!”(TM)
This information is SO important for everyone, especially diabetics, that I have made it a 4-part series and have included more recipes for this “new” food, than I have ever incorporated in my articles before. Yes, you need to pay attention. This is about a Foundational Food, basic for Health. Period.
In fact, hemp, like coconuts, is one of the earliest foods to be used by humans, and hemp seeds, which have a rich nutty flavor, have long been recognized as an excellent source of energy, as well as nutrition.
Hemp is found all over. It may even be growing wild in your yard, especially if you have a rural property. In America, in colonial times, the government forced farmers to grow hemp. It was that important!
Now, let’s not get confused. Industrial hemp (food-grade hemp) is NOT the plant which produces marijuana (and using hemp as food will not affect drug-testing). The two plants are in the same botanical family, but that’s it. You can’t get “high” on food-grade hempseed and its products. But, how does this plant help you?
Hemp is one of the best sources of essential Omega-3 fats which you must eat everyday. You cannot make these important nutrients inside your body, and they are woefully lacking in most people’s diets today, with big-time consequences!
In the other parts of this series, I’ve talked about other food sources, but in these last articles, most of the space is reserved for recipes which I hope you will use as standards in your everyday cooking — replacing the less nutritious ones you use now.
Getting more Omega-3s in your diet is critical for everyone, especially as the ordinary diet produces a severe imbalance with Omega-6 essential fatty acids.
We are trying to reBalance this and correct the ills that too many Omega-6s cause. (Of course you NEED essential Omega-6s, just not SO much as most people get.)
Famed lipids expert, Udo Erasmus, has an oil blend with the correct balance sold as Udo’s Oil (TM) 3-6-9 Blend. It is vegetarian, organic, sustainable, made in the strictest conditions to protect the delicate natures of these precious oils. Learn to use it as the main basis for your needs, OR, as I do, make sure you get at least the best Omega-3 hemp oils (I like that Nutiva’s comes in a dark, GLASS bottle). The rest come in opaque plastic (no BPA).
As best-practice, all of these oils must be used cold, no cooking, and kept in the refrigerator.
The ideal balance is twice as many Omega-3s as Omega-6s. Both of these precious oils are the main structural component of EVERY cell membrane. They are vitally necessary to regulate cell activity, as well as for cell growth and proper cell division.
In addition to building your brain (they are the most important building-block; 70+% of your brain needs to be Omega-3s), having the proper balance of Omega-3s and -6s will also help you:
___ fight inflammation
___ retain memory skills
___ regain or sustain joint movement and flexibility
___ succeed in increasing muscle and cardio-vascular endurance
___ maintain better healing and enhanced feelings of well-being
___ increase your calorie burning ability.
Udo Erasmus says we need 1 Tablespoon of balanced oil sources per 50 pounds of lean body weight (i.e. “normal” weight). Adults need between 65 grams and 100 grams of good fats a day (that’s 15% – 60% of calories from good fats) in a 2,000 calorie a day diet.
Finding ways for kids to accept new foods means that you have to give them versions of what they are already used to eating, and make it fun. Adults, sometimes act the same way, but hemp foods really are tasty, so just give it a go!
With hemp, you’ll be ingesting no pesticides; this plant is so strong, farmers don’t need to use poisons, so it’s an ecologically-sound, organic crop right away! It’s probably the best ecological, organic protein source.
Buying hemp seed in bulk online from Manitoba Harvest, Nutiva, Navitas Naturals and others will be most economical, as they do sell larger and bulk options.
There are approximately 8 grams of protein in 2 Tablespoons of raw, unhulled hemp seeds (sometimes called hemp hearts). And, hemp contains ALL 10 Essential Amino Acids, too. What a super-food!
Hempseeds are non-gluten food, too, and a great vegetarian and vegan protein source. The same 2 Tablespoons in 1 Cup of spring water or alkaline water, placed in a high-speed blender, will produce nutritious, non-dairy, hemp milk.
Here are some other basic hemp recipes to become basic standards in your repertoire for use every week.
Dr. BEN KIM’s HUMMUS
1 can organic chickpeas (garbanzo beans)
1-3 T raw organic tahini
juice of 1 small organic lemon
sea salt, to taste
organic extra-virgin olive oil OR hemp oil (start with 1T)
Hemp protein, too, if desired OR 4T hemp seeds
Optional: a little lemon juice and / or Celtic sea salt
Rinse and bring canned chickpeas to a boil for one minute to help remove preservatives, then drain. If you use dry chickpeas, soak them in water overnight and cook until tender over low to medium heat.
After warming up chickpeas in a pot of boiling water and draining them, combine chickpeas and all other ingredients except oil in a food processor. As the ingredients blend together, add oil until desired consistency is reached.
Use with toasted whole grain bread, sliced tomatoes and lettuce. You can serve hummus at room temperature, cold, or warm – just after mixing. The hummus keeps well in an airtight container for several days in the refrigerator.
JULIE MORRIS’ DEHYDRATOR KALE CRISPS
Makes Makes: about 4 servings
Kale chips are very expensive in stores, so here’s how to make your own. Kale is a powerhouse vegetable. It is SO nutritious that it pulls massive nutrients from the soil. In fact you MUST use ORGANIC kale, as this soil-pulling action gathers everything from the soil. In polluted fields, kale is actually used to detoxify the soil and this regular kale is sold as food! The only “safe” kale is organic, which has been grown in non-polluted soil to begin with!
Whether you use an oven or a dehydrator, these chips are exceptionally flavorful.
You can also enjoy this recipe as a delicious fresh kale salad — just put together the ingredients and do not dehydrate.
Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and only add more if needed.
2 large bunches organic latigo (also called “dinosaur”) kale
3 T hemp oil
2 T fresh lemon juice
2 t onion powder
½ t Celtic sea salt
1 t garlic powder
¼ t black pepper
2T heaping, fresh dill, chopped
Remove the thick parts of the stem from the kale leaves, (keep them to use in soups) and tear the leaves into 3″ x 3″ pieces inside a big bowl.
Then, in a small bowl, mix together the oil, lemon juice, onion powder, Celtic sea salt, garlic powder and pepper. Pour this mix into the kale bowl.
Using your hands, gently massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix it all for about 2 minutes, then add the dill and toss until combined.
Regular Oven Method:
Heat the oven to 250F degrees.
Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy.
Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.
Store in an airtight container to prevent kale from softening.
Dehydrator Method (preferred):
Warm the dehydrator to 115F degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on the relative humidity on the day you process it).
1 1/2 C shelled hempseeds
1/2 C organic honey (raw), (use another sweetner if to be eaten by children under 3 years old)
Finely grind 1C hempseeds in a coffee grinder (keep 1/2C whole for outer crust).
Empty the 1C ground seeds into a mid-size bowl.
Add honey gradually and knead until smooth. Make sure mixture is solid enough and not too sticky.
Roll out dough on a board or plate, 1/2″ thick. Then, cut into 1″ x 2″ strips.
Spread remaining whole seeds onto plate. Pat the strips in seeds until completely covered.
Store covered in refrigerator. Use within 3 days.
JULIE MORRIS’ HEMP FUDGESICLES
1 packet Nutiva Chocolate HempShake
6 oz organic milk (almond, hemp, rice, soy, goat or cow)
1 ripe organic banana
1 T Nutiva organic coconut oil
Optional: a little Grade B organic maple syrup
Mix very well in a blender, and then pour into popsicle moulds. Freeze. ===============================================================
More hemp recipes next time!
Start transferring these to become some of your “basic” recipes. Get the ingredients and just make the recipes your own once you make them once as originals. Make sure not to heat hemp past 325F and it’s better to NEVER HEAT IT.
Best to all — Em
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(c)2011 Em at https://diabetesdietdialogue.wordpress.com
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