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The Benefits of Hemp Seeds and 5 Terrific Recipes
Photo credit: bigstock.com
You have probably been reading all the posts on social media lately about hemp and hemp seeds and thought to yourself, “Isn’t that illegal?” The good news is, no, it’s not illegal and you won’t get high either. The only high you will feel is the emotional high you get when you realize that you are giving your body tons of nutrition and your taste buds tons of taste!
Hemp has numerous health benefits. It offers the perfect omega-3 to omega-6 fatty acid balance, it is high in anti-inflammatory compounds, and it can help fight numerous health conditions such as heart disease, autoimmune diseases, diabetes, and even certain cancers. Hemp seeds are also high in vitamin E, a powerful antioxidant which can stop premature aging and supports healthy brain function.
Now that you know more about hemp seeds, take a look at the following 5 delicious recipes that include hemp seeds for a healthy and delicious change of pace to your meals.
1. Crunchy Hemp Seed Baked Potatoes
These are creamy and delicious but perhaps one of the best parts is that they can be wrapped in foil and reheated later on in the week, so they make a perfect take along lunch or a make-ahead meal for busy nights when you know you won’t have much time to cook.
Ingredients:
- 4 Large organic baking potatoes, scrubbed clean but leave the skin on
- ½ Cup raw, unsalted cashews
- ½ Cup hemp seeds
- ½ Cup finely chopped fresh parsley, minced
- ½ Cup finely chopped fresh chives, minced
- 3 Tablespoons nutritional yeast
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons lemon juice
- 1.5 Tablespoons yellow miso paste
Instructions:
- Soak the cashew nuts in a bowl of cold water for 1 hour.
- Preheat your oven to 400 degrees.
- Bake the potatoes for 45 to 60 minutes on a baking sheet.
- Cool for 15 minutes, or until they are easier to handle.
- Drain and rinse the cashew nuts.
- Blend the cashews with the yeast, coconut oil, lemon juice, and miso in a food processor or blender until smooth. Transfer to a large bowl.
- Slice the top 1/3 of each potato lengthwise and discard the top skin.
- Scoop the inside of the potato into the cashew mixture, removing as much of the flesh without ruining the shape of the potato skin. Repeat with the remaining potatoes.
- Mix the potatoes and cashew mixture well. It should have some texture, however, and not be entirely smooth.
- Add ¼ cup of chives, ¼ cup of parsley, and ¼ cup of hemp seeds to the mixture.
- Stuff each potato skin with the cashew/potato mixture.
- Put the potatoes back on the baking sheet and bake for another 15 or 20 minutes or until the tops are golden brown.
- Garnish the tops with the remaining parsley, chives, and hemp seeds.
