This recipe uses protein-rich hemp seeds which are also a nice source of omega-3 fatty acids. This dairy-free milk alternative works great on cereals or as a coffee creamer.
This recipe is pretty awesome because it requires no straining which ensures that you get the full nutrition from the hemp seed, including fiber and omega-3 fatty acids:
I prefer to purchase the organic Vitacost.com brand of hemp seeds (I’m not an affiliate, but did receive the ingredients for this recipe from the company):
A peek inside the bag:
Plus, water and vanilla:
30 seconds later:
Hemp milk keeps easily for up to 5 days in a tightly sealed container stored in the refrigerator, and it doesn’t separate too badly…just give it a quick shake if need be:
I prefer to use hemp milk for raw recipes to preserve the healthy fats, a chia pudding with blueberries is one example:
Here’s the recipe, with links to the specific items on Vitacost.com:
- Combine the hemp seeds, filtered water, and pitted dates in the pitcher of a high-speed blender.
- Use a paring knife to cut off the ends of the vanilla bean. Then, hold the bean firmly against a cutting board and slice the bean lengthwise. Open the bean and scrape out the seeds, adding them to the pitcher. Discard the empty vanilla bean pod.
- Process the contents in the pitcher on high for about 30 seconds. You do not need to strain the milk, and it will stay fresh for up to 5 day in the refrigerator.
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