Make your own hemp milk
Hemp ... not just for old rope ! Or hippies.
Hemp seeds are a great vegan source of protein. It is high in Omega-6 and Omega-3 and contains all nine of the essential amino acids. The ratio of Omega-6 to Omega-3 is a perfect ratio of 3:1. Hemp seeds also contain vitamin A, E, D and vitamins B1, B2 and B3, magnesium, potassium, calcium, iron and phytosterols, which help to reduce cholsterol in humans. Great for cardiovascular health and general strengthening of the immune system, superfood indeed !
The only issue I have with hemp milk is when buying it, it sets you back quite a bit. Or I find that I have to visit every health shop in a 50km radius, because they don't always stock it. It is much cheaper and so easy to make with the added benefit of not having additives in your milk. Carrageenan is getting quite a bad press these days.
I use unshelled hemp seeds, but you can you use shelled hemp seeds too.
Ingredients:
1/2 cup unhulled hemp seeds
4 cups filtered water
1 tbsp honey
1/8 tsp sea salt
Tools:
Measuring cups
Blender
Nut bag or cheesecloth for straining milk
Container for storing - preferably glass
Directions:
Pour the water, then the hemp seeds in the blender. Switch on and blend on highest setting for about 3 minutes. As you blend the hemp seeds and water you will see that the mixture will start to look milky. Add honey and the salt and blend for another 10 seconds or so.
My high-tech solution for straining the liquid was clipping a cheesecloth on a stainless steel bowl with a few clothes pegs. Pour the contents of the blender on the cheesecloth. Once most of the liquid has passed through, grab the cheesecloth and squeeze out the last of the liquid.
I don't have super duper blender and I ended up with a golf ball size of pulp after I strained and squeezed the milk out of the cloth. I compost the residual pulp.
A lovely nutty tasting non dairy milk. I have used this in my gluten free teff bread.
Store in a container in the fridge and use within 3 days. Shake before using it.
My high-tech solution for straining the liquid was clipping a cheesecloth on a stainless steel bowl with a few clothes pegs. Pour the contents of the blender on the cheesecloth. Once most of the liquid has passed through, grab the cheesecloth and squeeze out the last of the liquid.
I don't have super duper blender and I ended up with a golf ball size of pulp after I strained and squeezed the milk out of the cloth. I compost the residual pulp.
A lovely nutty tasting non dairy milk. I have used this in my gluten free teff bread.
Store in a container in the fridge and use within 3 days. Shake before using it.
Comments
Post a Comment