Hemp Milk (vegan)

Useful for a beverage, a baking/cooking ingredient, or as a frozen dessert with the texture of ice milk unless you also add a fat.

Recently I came across a blog post written about one way to make Hemp Heart Milk. I thought the nutritional info and distinction about nut vs hem heart milk was intriguing but knew it wasn’t quite right for me as it was written so I decided to try my own twist on it. I’m especially interested if the hemp milk might be able to be made into ice cream as a coconut-alternative to non-dairy, non-soy, milk (as a baking ingredient) and non-dairy ice cream base.

Here is the original blog post which prompted me thinking in this direction. Definitely worth a read as its got great info too. https://desireerd.com/nourishing-hemp-seed-milk-recipe/

INGREDIENTS:

• 4 Cups Water
• 3/4 Cup Hemp Hearts
• 4 TBSP Maple Syrup (Keto Option: use any maple or syrup flavored sweetener instead)
• (3 scoops Kal stevia)
• 1/4 Cup Cocoa Powder (omit for creamcycle or chia flavors)
• 2 drop YL Peppermint (or Tangerine for creamcycle flavor, or cinnamon/clove/nutmeg for chia) Vitality Oil

INSTRUCTIONS:

Blend all of the above ingredients together into a slurry. Taste and adjust sweetener or peppermint oil, as needed. Enjoy as a tasty beverage or freeze in ice pop molds and/or an ice cream maker.

RESULTS:

This recipe works with 1/2 cup hemp hearts, the same amount of water, 2 TBSP maple syrup, straight up as a milk you can drink. The basic recipe is definitely worth your time and ingredients to tweak to your likely. Since this “milk” has no preservatives in it, the parts settle while it is stored in the fridge so if you will be drinking it, remember to shake well, before using in a baking recipe or enjoying as you would use milk.

This recipe also works as stated above for chocolate milk. The entire recipe is sized correctly, yield wise, for a recycled Oat Milk 1.5 Quart recycled container to store it in the fridge. I am going to also trial this milk as a base for ice cream. I’ll post more later on that topic. If you get the portions just right, this may make a base for coffee style creamer, flavored, or not.

Tzaziki Sauce (Dairy Free)

This sauce can be made with dairy, by choosing dairy-based yogurt as the main ingredient, or dairy free using coconut-based or soy-based yogurt. Adjust the seasonings accordingly. Make in advance, to allow the flavors to blend best in the fridge.

INGREDIENTS:

• 1/2 Cup Yogurt (dairy free: coconut or soy based; or greek yogurt for dairy option)
• 1/2 Cup grated cucumber (peeled or unpeeled per personal preference)
• 1 TBSP Olive Oil
• 1 clove pressed Garlic
• 1 tsp dried dill
• 1 drop YLEO Peppermint
• 1 TBSP Lemon Juice

INSTRUCTIONS:

Mix all ingredients together and refrigerate at least a few hours, if not over night, before using to make shawarma, falafals, kebabs, or salads based on these flavors.

Quinoa Salad

Great middle-eastern style chopped salad. The tinnier you chop the herbs and onions, the better the result. It is super nice once its marinaded. Great salad to make ahead and set out when guests arrive.

INGREDIENTS:

• 1 cup quinoa, dry (yields 4 cups cooked)
• ½ cup chopped parsley
• ¼ cup chopped mint
• ⅔ cup pomegranate seeds (1 pomegranate or frozen, thawed)
• ½ small red onion, finely chopped
• Juice of 1 lemon (approx 2 tbsp)
• Zest of 1 lemon (1 tsp)
• 2 tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp cumin (optional)
• sea salt and pepper to taste

METHOD:

1. Begin by making the quinoa according to the package directions. Alternatively, make this recipe to use up left over plain quinoa. NOTE: If you use left over quinoa, allow it to come to room temperature before stirring in additional ingredients.
2. While the quinoa is cooking, fluffing, and cooling, wash the mind and the parsley. Allow to dry. Finely minced or use an herb scissors to finely mince the leaves.
3. Mix together Pomegranate seeds, the minced red onion, with the herbs. Stir into cooled quinoa.
4. Mix lemon zest, lemon juice, olive oil, garlic powder and cumin together. Pour over salad as a dressing.
5. Add salt and pepper to taste.
6. Refrigerate (over night is best).
7. Serve.