When I'm out of milk and haven't got time to soak nuts, seeds or grains for a new batch, hemp milk is usually the one I make. But this is definitely not a compromise. On the contrary, hemp seeds might be little but they are brimming with nutrition.
Whole Hemp Seeds
Hulled Hemp Seeds
Shelled or hulled hemp seeds, also known as 'hemp hearts', are a great source of complete protein, which means that they contain all the essential amino acids. They are also a rich source of both omega-6 and omega-3 fatty acids, which promote cardiovascular health, AND they are high in gamma-linolenic acid (GLA).
9.50 g protein (about 21% RDA for a woman & 17% RDA for a man)
210 mg magnesium (about 65% RDA for a woman & 50% RDA for a man)
0.38 mg vitamin B1 (about 35% RDA for a woman & 29% RDA for a man)
495 mg phosphorous (about 71% RDA for men & women)
2.4 mg iron (about 13% RDA for a menstruating woman and 30% for over 50s)
2.97 mg zinc (about 37% RDA for a woman & 27% RDA for a man)
The seeds have a nutty taste to them, a little like sunflower seeds, but creamier. In all honesty, I usually use just the seeds/nuts and water for most of my milks. I rarely add extra sweeteners. However, if there is one milk that in my opinion tastes better with a date, it's this one. But you be the judge! If you use hemp hearts there's no need to strain this milk. Hemp milk made with whole hemp will need to be strained though.
½ cup raw hemp seeds, hulled (hemp hearts)
2 cups water
pinch Himalayan salt (optional)
¼ teaspoon vanilla extract powder (optional)
1 Medjool date (optional)
Blend the hemp seeds with 2 cups of pure water in a high-powered blender for 1-2 minutes.
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