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Hemp Milk

2 cups MotherHemp hulled hemp seeds
5 cups water
Flavourings (vanilla, maple syrup, carob, or honey)

Thoroughly blend water and hulled seeds in an electric juicer. Add vanilla, maple syrup, carob powder or honey to taste. A pinch of sea salt may also be desired to bring out a more full taste.

Hemp-Oil Salad Dressing

3 tablespoons MotherHemp hemp oil
1 teaspoon balsamic vinegar
I teaspoon fresh lemon juice
I clove garlic
2-3 inch piece of fresh, peeled ginger
Sea salt
Freshly ground pepper
Finely chopped fresh herbs (chives, parsley, etc)

Press the ginger and garlic with a garlic press, combine the extracted liquids with all the other ingredients, and mix well. Add the herbs, according to taste. Toss gently with salad, sprinkle hulled hemp seeds on top.

This dressing is as quick and easy to make, as it is delicious. It goes with most green leaf or vegetable salads, and is especially good with bitter salads such as dandelion, or mixed salads with tomatoes. If you prepare multiple quantities, it will keep in the refrigerator for up to two weeks in a glass jar with a screw top lid. Shake well before using.

Hemp/Almond Pesto

1/2 cup toasted hulled hemp seeds
2/3 cup sliced almonds
1 bunch of basil
3 tablespoons hemp oil
3 tablespoons olive oil
2 cups grated parmesan cheese

Crush seeds, almonds, basil, hemp oil, and olive oil to a paste with a pestle in a mortar. Mix in the parmesan. Heat pesto in a pot, being careful not to cook it. Serve this tasty sauce over your favourite pasta. Sufficient for 1 1/2 pounds of pasta. Finely cut tomato cubes add a refreshing taste and colour.

Juicy Carrot salad

8 large carrots
4 tablespoons MotherHemp hulled hemp seeds
6 tablespoons MotherHemp hemp oil
2 tablespoons lemon juice
2-3 inch piece of fresh ginger (or less, according to taste)
Sea salt

Grate the carrots coarsely. Toast the seeds lightly and add them to the grated carrots. Press the ginger in a garlic press and combine it with all the other ingredients. Pour the sauce over the carrots and seeds and toss well. Let the salad sit for at least half an hour before serving. Serves 4.

Hempseed Tahini

1 cup MotherHemp hulled hemp seeds
I tablespoon MotherHemp hemp oil
1 tablespoon water (optional)

Toast the seeds and finely grind them in a blender. Combine them with the oil and mix to a smooth paste. The mixture may require some water to keep it moist. Add the resulting tahini to home-made hemp seed humus.

Hemp Seed Humus

3/4 hemp seeds tahini (see above)
1 can (15 ounces) of cooked chickpeas
1 tablespoons MotherHemp hemp oil
1/2 cup lemon juice
3 - 4 cloves of crushed garlic
1 teaspoon soy sauce
Freshly ground pepper
A pinch of cayenne pepper (optional)

Puree the chickpeas in a blender, add the other ingredients, and blend until the texture is smooth and creamy.

Hemp Tofu

600ml hemp milk ( see earlier recipe)
300ml boiling water
2 tsp lemon juice
Muslin cloth and heavy weight for pressing

Mix 1 cup of boiling water with 2 teaspoons of lemon. Boil 2 cups of hemp milk for 2 minutes. Mix lemon water and milk and take of the heat. Leave for 3 minutes for curds to form. Place mixture in a muslin lined bowl. Tie the muslin with an elastic band or tape. Place a flat plate on top of the muslin and lay a heavy weight on top. Leave at least for 1 hour before taking the tofu out of the muslin. Eat immediately or within 2-3 days, having been stored in a fridge and immersed in water.

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