Hemp Magic Milk Demonstration
Click the above link to watch the demonstration on how to make the milk.
Hurom Slow Juicer (can use a blender and then squeeze liquid through a muslin cloth).
100g – Sprouted Hemp Seeds
100g – Almonds (Soaked)
50g – Sunflower Seeds (soaked)
4 – Cardamom Pods (Soak)
2 – Fresh dates (stones removed)
1 – pinch Himalayan Rock Salt
300ml – spring water
note: the above quantities of hemp, almonds and sunflower seeds are estimates, you can add more or less.
The hemp seeds need at least 2 days to sprout, the almonds, cardamom and sunflower seeds will require about 4 hours pre soaking and discard this water.
Put all ingredients into the bowl of water and then send through the juicer, serve and enjoy.
Hemp is an amazing plant it has so many uses apart from being a food source including; making paper, ropes, canvas and clothes. Below is a link to an article that explores the amazing power of hemp in greater detail.
Since writing the above article it has also come into my awareness that hemp is a planet saver. Brendan Brazier in his book Thrive Foods: 200 vegan recipes explains. “To produce enough beef to match the pre-calorie micro nutrient level of hemp seed, 51.9 times more arable land would be needed.” Arable land is the land space that is used for raising crop to feed humans and livestock; currently over 60% of that land is used to raise livestock! As I said Hemp is a planet saver as we would not need to cut down the rain forests to feed the world.
The Yoga Health Coach
Last Thursday I was out and about with a friend in the wild and we stumbled upon some lovely rhubarb; it was an experience pulling the rhubarb from the ground with root and leaf still attached and we also foraged some other amazing wild edibles such as hawthorn leaves and fresh oak leaf shoots.
With Rhubarb in hand I headed home and on route picked up a punnet of strawberries so I could make a favourite snack/treat of mine for the family; we call them laces some call them leathers either way they taste great.
High Speed Blender
Note: a regular blender should do the job and an oven on its lowest setting will work however, it requires a lot less cooking time in the oven than in the dehydrator. It’s all trial and error, that’s the fun of the fair.
3 – Rhubarb stalks (no leaf, it’s poisonous)
1 – punnet of strawberries (roughly 12-15)
3 – Dates (can be made without, but the laces will have a sour kick to them, the dates give them that sweet treat appeal).
Real simple; peel the rhubarb, remove the stalks from the strawberries and take the stones out of the dates. Place everything into a blender and blend until smooth. Pour the liquid onto a dehydrator sheet and place in a dehydrator for 6-8 hours, cut into laces; you can the eat them like that or roll them up and then dive in.
The Yoga Health Coach
This is a raw cookie recipe and whilst I use the dehydrator to accomplish the final cookie texture; you can always use the oven as you would to normally make cookies.
Where I can I use organic ingredients however, if it is not possible go with the flow and remember you can mix and match with your favourite nuts and seeds.
100g – Almonds
50g – Sunflower Seeds
20g – Flax Seeds
100g – Cashew Nuts
100g – Currants
2 tbsp – Cacao Powder
1 tbsp – coconut palm sugar
pinch – himalayan rock salt
Overnight soak the almonds, sunflower seeds, flax seeds, cashew nuts and currants.
The next morning discard the water that you used to soak the above ingredients and rinse with fresh water; add all the ingredients to a high speed blender and blend until you reach a texture that you like, the longer you blend the smoother the texture.
Spoon the cookie dough onto your dehydrator sheet, making the cookies as big or as small as you like; one consideration here would be the bigger your cookies the longer they will need to be in the dehydrator for.
The cookies will need to be in the dehydrator for at least 8 hours; turning them over after 4 hours. The longer you keep them in there the crunchier they will get. ‘All good things come to those who wait.’
A little mention here, Flax seed is full of Omega 3 fatty acid, which is deficient in most peoples diet; omega 3 fatty acid is particularly sensitive to both light and heat and breaks down or becomes rancid very quickly, with this in mind the less blending and shorter time in the dehydrator the better for you these cookies will be. Benefits of flax are many and include; improved bowl function, anti-inflammatory and has been suggested that it may help heal everything from heart disease to cancer.
The other week I signed up to write a review for a book, which I will not name now, but will tell you it’s awesome and is the inspiration behind this dish; I will give more details about the book once the review is done.
Back to the dish: I make many raw and vegan dishes that are beautiful, tasty,nutritious and very expensive due to the ingredients. The crazy thing is the ‘best things in life are free’ and that’s the beauty of wild food foraging; free nutritious, delicious and beautiful food.
The Dandelion and its wonder:
Nourishes the Liver,
High in Iron and Zinc,
Helps maintain regularity,
Helps with skin problems,
Helps detoxify waste from the body,
Mild appetite stimulant,
Positive effects on digestion,
Blood builder and detoxifier.
Dandelion and Quinoa Salad:
1 – cup of quinoa
1 – pinch of salt
2 – tbsp Tahini
1 – tbsp Olive Oil
1/2 – lemon
2 – dandelion flower heads
1 – handful of dandelion leaves
20 – sundried black olives
4 – English chestnut mushrooms
1/2 – red onion
1 – handful of Rocket leaves
2 cups of water to 1 cup of quinoa; add to water, bring to the boil and then simmer for around 25 minutes:
Chop the mushrooms, dandelion leaves and onion and leave to the side.
In a large mixing bowl add the tahini, olive oil, lemon juice and salt; mix into a smooth texture.
Pluck the petals from the flower head and add to the bowl along with the rocket and olives.
When the quinoa is cooked take of the heat, add the mushrooms, dandelion leaves and onions to the pan; stir and leave to steam for a couple of minutes.
Add all ingredients together in the mixing bowl and serve.
The Yoga Health Coach