It’s been my goal to share a recipe for each ingredient or food I feature on the blog, but not being home kind of limits recipe experimentation. When I am home, I get to eat frozen leftovers and lots of smoothies. Even though I eat fairly healthy on the road, after eating at one too many hotels, airports, and convention centers, all I crave when I get home is super nutrient-dense healthy foods. This smoothie came about as a result of one of those post-late night return trips in an attempt to mix all my favorite superfoods in one glass. And it’s high in my current favorite protein source, which is a bonus.
- 1 T hemp seeds
- 1 tsp chia seeds
- 1 T goji berries
- 1 T hemp seed oil
- 1 scoop Vega One berry-flavored protein
- 1 T Navitas Naturals superfood blend (or 1/2 tsp each hemp, maca, cocoa powders)
- 1/2 c unsweetened almond milk
- 1/2 c coconut water
- 1 handful spinach
- 1/2 frozen banana
- 1/2 c frozen strawberries
- 1/2 c frozen raspberries
- 1/4 c frozen blueberries
- 1 c ice
- Add ingredients to high-speed blender, in order. You want the liquid on the bottom and the frozen fruit in the top to allow for optimal blending.
- Blend, pour into a glass and enjoy!
This will make 1 large or 2 small smoothies. Leftovers will keep for up to one day in the refrigerator. Just shake well before drinking.
Per serving: 318 kcal, 40 g carbs, 13 g fat, 14 g protein, 151 mg sodium, 20 g sugar
One of the major sources of protein in my diet is hemp. Hemp hearts, are tiny little seeds that pack a huge nutritional punch. The biggest benefit is that they contain all 21 amino acids, including the 9 essential ones our bodies need. They are also a main source of fat, including both omega-3 and omega-6 fatty acids. 2 tablespoons sprinkled on a salad or blended in a smoothie will add 11 g protein, 14 g fat, and 16% DV iron to your diet.
Hemp comes in a variety of forms, stretching its uses across many varying applications:
- Hemp milk – a nuttier, higher protein alternative to almond or soy milk in cereals, smoothies, and baked goods.
- Hemp hearts (seeds) – extremely versatile, these little seeds can be tossed on salads, blended in smoothies, or ground into dips and sauces
- Hemp seed oil – while an acquired taste, hemp oil is terrific in salad dressings or as a fat boost in smoothies. Hemp seed oil has a very low smoking point and easily goes rancid, so it is not good for cooking and must stay in a dark, cool place. You can find it in dark bottles in the refrigerator section of your local health food store.
- Hemp protein powder – gives any baked good or shake a protein boost.
Check out these recipes for delicious, unique ways to add hemp to your diet:
And no, for those of you who are worried, commercial hemp and marijuana are not the same. Hemp is grown from a completely different variety of the Cannabis plant than marijuana and contains extremely low levels of THC, which is the cause of the drug response.
I love being HOME on a Saturday! I have missed the early morning trips to the farmer’s market, running through the neighborhood before everyone is up, baking a hot breakfast, prepping food for the week. Although the only one of those things I did this Saturday was the Farmer’s Market, I am still enjoying knowing I have more Saturdays like it to come.
I did finally get a chance to making some almond butter and cashew butter this weekend. I love how much easier it is to make in the food processor versus the mini prep chopper. I made plain roasted cashew butter and then experimented with the almond butter. I should have actually measured the ingredients so I could remake it the same way – it came out fantastic!
Cinnamon Maple Almond Butter
Makes about 1 cup.
Ingredients (measurements are approximate as I just tossed things in):
- 2 c unsalted toasted almonds
- 1/4 c hemp seeds
- 2 T flax seeds
- 1/4 c maple syrup
- 2 T cinnamon
- 2 T coconut oil
- 1/2 tsp sea salt
- Grind almonds, hemp seeds, and flax seeds together in a food processor.
- Add remaining ingredients and process until smooth. Stop and scrape down the bowl as necessary. Be patient. This may take a few minutes to get smooth.
- Seal in a jar and store in the fridge (so the oils from the almonds and seeds do not go rancid).
For the cashew butter, I just processed 1 cup of toasted and unsalted cashews with a tablespoon of coconut oil and a pinch of salt. The cashews processed very easily, so I got runny cashew butter very quickly. It definitely won’t last long!