Naturals Moms Podcast Featuring Nutiva CEO John W Roulac. Learn more about why coconut oil fell out of favor, and how people are using coconut oil. Roulac discus’s why hemp is a nutritious seed, and why we need to avoid corn and soy oil for our personal health.
Click HERE to go to the audio
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Ingredients:
2 tsp coconut oil
¾ onion, chopped
1 clove garlic, minced
3 cups canned peeled tomatoes, chopped, with juice
1 C hemp hearts (shelled hemp seed)
1/3 C of water
3 Tbsp chili powder, more if desired
2 tsp molasses
¾ tsp cumin
1/8 tsp cayenne pepper
½ tsp black pepper
1½ C canned kidney beans, rinsed and drained
1½ C canned black beans
1 jalapeno pepper (optional), diced
Directions:
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened. Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes. Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.
Make enough for 6
Prep Time: 10 min.
Cook Time: 45 mi
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Ingredients:
2 extra large (or 3 regular) red peppers, seeded and roughly chopped
½ C hemp seeds
½ tsp salt
2 Tbsp lemon juice
½ tsp curry powder
¼ tsp turmeric
1 tsp Braggs liquid aminos
Black pepper to taste
2/3 C water (or to taste – this will depend on how thick or thin you like your soup)
Directions:
Place all ingredients in a blender. Blend until smooth and creamy. You may want to begin with ½ cup water and adjust based on texture as you go along.
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We found this excellent article on Hemp nutrition benefits and nutritional value over at the Nourishing Gourmet.com. Enjoy!
Author Credit: Kim Harris
What do you think of when I say “hemp”? I think of marijuana and hippy homeless young women selling homemade hemp bracelets on the streets. However, hemp is appearing everywhere now in the form of hemp milk, hemp seed, hemp protein powder, etc. I decided it was time to look into the matter and see what all of the hype was about.
(I will do a food tasting review of hemp at the bottom of this page, but in case you can’t wait to find out, hemp seeds taste great-a little like pine nuts).
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This recipe requires a Vita-Mix blender.
Yield: approx. 4 1/2 cups
Ingredients
4 1/2 cups hulled hemp nut
3 tbs hemp oil (or other cold pressed oil)
Directions
The challenge to making hemp nut butter in the Vita-Mix is to ensure the hemp nut does not heat up. Both heat and light can damage the essential fatty acids in hemp which diminishes its nutritional value. Keep the hulled hemp nut in the freezer. You will probably purchase it in a vacuum sealed bag or in bulk in the refrigerated section of your local health food store. Keep it in the freezer overnight before making the nut butter. Chill the Vita-Mix container in your refrigerator for a few hours before beginning this recipe.
Place all ingredients into Vita-Mix in order listed. Secure lid and tamper. Starting at low, walk speed up to high. Work quickly, vigorously pushing hemp nut into the blades for no longer than one and a half minutes. Put Vita-Mix container in freezer for an hour to chill hemp nut again. Repeat blending procedure for about one more minute. You should end up with a smooth butter with a few chunky bits. The nut butter should be cool to the touch at all stages of the blending process to maintain nutritional value of the final product.
Scoop out into a plastic storage container with a sealed lid. Store in fridge or freezer. The hemp butter should keep for a few weeks in the fridge and longer in the freezer.
I would recommend this processing method for most nut butters. While hemp is a particularly volatile oil, all polyunsaturated oils that come from nuts and seeds are damaged by heat and light.
“An excellent source of essential fatty acids and protein. Use in sandwiches, on crackers, in celery hollows and in smoothies.”
Recipe by: Robin Russell
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This important story comes to us from The Bismarck Tribune, and covers one fourth-generation farmer with the courage to speak out in favor of Industrial Hemp farming in America.
Author Credit: WAYNE HAUGE.
Enjoy!
I am a fourth generation farmer, grandfather of three, and have never been arrested for anything. I traveled to Washington, D.C. to join hemp business leaders in a symbolic planting of hemp seeds on DEA headquarters’ front lawn. This action was taken to raise awareness of the distinction between industrial hemp and marijuana. Today non-dairy milks, protein powders, cereals, soaps and lotions are made from the nutritious omega 3 rich hemp seed, while everything from clothing to building materials to automobile paneling is made from the fiber and woody core.
Along with another North Dakota farmer and state Rep. David Monson, I am involved in a lawsuit against DEA, now in the Eighth Circuit Court of Appeals, to prevent DEA interference with licensed North Dakota farmers cultivating and processing industrial hemp under North Dakota’s state industrial hemp program. However, it has been almost a year since the case was given to the judges to decide if states can act without federal government intervention.
I personally do not harbor a grudge nor have an agenda against the DEA, I have the greatest respect for those who serve our country, whether local police or members of the armed services who are now abroad. The DEA is carrying out its Bush-era mandate to not allow cannabis in the United States, just as any soldier given an order by a superior officer and I respect that. It is time, however, to change the order and make the international non-drug standard of 0.3% THC the point at which hemp cultivars of cannabis are under control and regulation by USDA as an agricultural crop.
The ideal immediate policy approach, similar to the recent medical cannabis directive from the Dept. of Justice (that oversees the DEA) directing DEA and US Attorneys to respect states’ medical cannabis laws, is for the DOJ to simply direct DEA to respect and not interfere with state industrial hemp programs.
The story continues at The Bismarck Tribune. Click HERE to continue reading.
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