|Manitoba Harvest Hemp Hearts|
When nuts are not on the menu, do you have to give up that nutty, crunchy, healthy goodness altogether?
Of course not. As I keep saying, even when there are foods (sometimes lots) you can't eat, there are always way more that you can.
Case in point ... Hemp Hearts. I just bought a bag of Hemp Hearts from Manitoba Harvest at Whole Foods yesterday. I've been wanting to try them, and when I found out that Manitoba Harvest has a facility that is free from dairy, soy, nuts and gluten, I felt comfortable giving these little lovelies a try.
They are so good. We tried them right from the bag, and they were pretty good. I would definitely sprinkle some on salad. What I really enjoyed, though, was toasting them up in a dry frying pan for a minute or two. They achieved a lovely, nutty flavor. I can't wait to cook with them.
I also am going to whip up some of Ricki Heller's Hippie Dippy Hemp Milk, because like Ricki, I don't care for boxed hemp milk, but think that fresh could be wonderful.
For my first foray, I added some toasted hemp hearts (raw shelled hemp seeds) to oatmeal for a power breakfast. (Of course, I added blueberries since they're still delectable at the farmer's market, though diced apples would also be delicious!)
Hemp Heart Oatmeal
Makes 2 generous or 4 smaller servings
2 cups water
1 3/4 cups rolled oats (gluten-free, if necessary)
1/4 cup hemp hearts
1/2 cup blueberries
drizzle of maple syrup
non-dairy milk beverage to taste
In a medium saucepan, bring water to a boil.
Add oats, reduce heat and simmer 3-5 minutes or until oatmeal is desired consistency.
While water is coming to a boil, heat hemp hearts in a dry skillet over a medium flame for a minute or two to lightly toast.
Top cooked oatmeal with toasted hemp hearts and blueberries.
Drizzle a little maple syrup and add non-dairy milk to taste.