Raw Hemp Cream Recipe

Tuesday, August 24, 2010

I favour hemp milk because of the essential fatty acids (omegas 3,6 and 9) and for it's high protein content compared to rice milk. Nut milks also share this benefit (especially almond milk) but I don't like to eat nuts too often in case I develop an allergy to that too. 'Try and keep things varied' is my best advice if you know that you're allergy prone, and don't over-consume any superfoods or supplements thinking 'more' will make you healthier. It seems many diet books today support mulitple portions a day of either a certain food (soy, acai berry, hemp), food group (protein, fibre) or supplement (fish oil, co-enzyme Q10). It sells because it's simple and catchy, but healthy it is not.
For myself, I tend to alternate between home-made hemp milk, sunflower seed milk, Quirky Cooking's Rice-Almond milk and commercially bought Rice Dream with Calcium.

Notes and credits: I've adapted the recipe from Brynna's Vegan Feast for the thermomix, and to make a smaller quantity since 3 cups seemed like a lot for most of my needs and raw milk doesn't last long in the fridge. I'm on the lookout for a non-raw version so there may be updates to this that involve cooking times.

Yield: 1.5 cups
  • 1.5 cups boiled water
  • 1/4 cup shelled hemp seeds
  • 1 tablespoon sugar
  • pinch of salt
Equipment:
  • Thermomix or high power blender
  • Nut milk bag. I get these from Chinese grocery shop 3 to a pound!
  • 1 jug
Place the shelled hemp seeds in the blender, and blend on speed 8 for about 2 minutes, then speed 9 for 2 minutes. Add Sugar and salt and blend on speed 4 until dissolved. Open the lid of the thermomix or blender and allow the mixture to cool a little, then place the milk bag into the jug and pour the milk into the milk to strain.

See also: Bryanna's blog: Vegan Kitchen Fest for cool things to do with hemp milk.

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