Hemp seed recipes
For many years the Sensi Seeds café in Amsterdam (just over the bridge from the Hash Marihuana & Hemp Museum in Amsterdam) served the Sensi Shake, a delicious and nutritious concoction of fresh fruit and hempseed whose recipe was kept secret. The café became a Sensi Seed shop and, as drinks are no longer served, the recipe can now be shared.
For two shakes, you will need:
– A blender
– 2 tall glasses
– Desiccated coconut
– Almond sugar syrup
– 1 large banana, peeled
– 2 kiwi fruit, peeled
– 8 to10 strawberries
– 6 oranges, juiced (about 400ml / 1 ½ cups)
– Honey (optional)
– Pinch of cinnamon
– 5 to 6 teaspoons of hulled hempseed
– Ice cubes
Pour a little of the almond sugar syrup and the desiccated coconut into separate saucers. Dip the rims of the tall glasses first into the syrup and then into the coconut, so that the coconut coats the rim of the glass. Set them to one side.
Cut the fruit into chunks and place in the blender. Add the orange juice, hemp seeds, cinnamon, and honey. Blend until smooth. Slowly add the ice and blend again until the desired consistency is reached. More ice will give a thicker shake.
The Sensi Shake should be served immediately; if shakes are made in advance, the ice should not be added. Cover and chill the blended fruit mixture and use it within 24 hours, adding the ice and blending again just before serving.
Quick and Easy Hempseed Hummus
Hummus is a great snack food and is popular at parties, picnics and when relaxing with some munchies. This version is simple to make and tasty as well as very healthy – the hempseed provides essential fatty acids and protein, the chickpeas are high in fibre as well as iron and other essential minerals, and the tahini provides calcium.
To make about four cups of hummus, you will need:
– A food processor
– 2-3 cups canned chickpeas, thoroughly rinsed and drained
– 1/2 cup tahini (sesame seed paste)
– 1 fresh lemon, juiced (about 3 tablespoons)
– 1 clove fresh garlic, finely chopped
– 1/4 cup shelled hempseed
– 2-3 sprigs fresh parsley, minced (optional)
– Salt and pepper
– Olive oil or water
Place all the ingredients except for the parsley, olive oil, salt and pepper into the food processor. Blend until smooth, slowly adding just enough olive oil or water to create a creamy texture. Olive oil will give a richer, heavier hummus with a more full-bodied flavor; water gives a lighter, low fat result. Add salt and pepper and blend again, continuing until the seasonings are to your taste. Transfer to a serving bowl and garnish with the fresh parsley. Serve with tortilla chips, crudités, or crackers. Hempseed hummus is also delicious on toast!
A recipe from The 420 Gourmet, JeffThe420Chef, 2016.
3 avocados, peeled and diced (save the pits)
4 tablespoons hemp oil
2 teaspoons sea salt
Juice of 1 lime
1 jalapeño, minced
1 garlic clove, minced
1 tablespoon cilantro, minced
½ teaspoon cumin
½ teaspoon cayenne pepper
2 plum tomatoes, diced
¼ onion, diced
1. Place the diced avocados in a large bowl and coat with the hemp oil and salt. Include the pits in a bowl with the avocados (to keep the avocado from turning brown), cover and refrigerate overnight.
2. Drain the avocados and mash. Add the lime juice, jalapeño, garlic and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion.
3. Place a pit in the centre of the guacamole, then cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. Remove from the refrigerator and transfer the guacamole to a serving bowl. Sprinkle with sweet paprika and serve.