This year’s Hemp History Week has been full of fun events and I’m hopeful that the support for legalizing this useful, safe agricultural product will grow like a weed:
- Tuesday night I co-taught a packed class at Whole Foods with Phil Lempert of Supermarketguru.com fame. We shared the delicious and healthy ways hemp can be used in cooking, along with recipes and free goodies from the Hemp History Week supporting companies. (Some of my favorites recipes are below!)
- Wednesday brought rain and a gorgeous luncheon hosted at Candle 79 in New York City and created by Chef Angel Ramos. The meal was filled with hemp ingredients and I was blown away. The media and blog writers I sat with had never eaten at Candle before, and they couldn’t believe how good the hemp-centric menu was! I’m sure they’ll be back for more.
- Thursday I was invited to speak at Hunter College for students in the health and biology departments. I presented information about about plant based diets and how they can be used for healing, and I also gave out products from Manibota Harvest, Living Harvest, Dr. Bronner’s, and The Merry Hempters, all sponsors of Hemp History Week. The students loved the information and loved the goodies!
- Today I got inspired to whip up a couple of easy recipes that both my son Laken and I would enjoy. For an after gym treat I made this amazing smoothie:
Protein Rich Hemp Cacao “Milkshake”
1 cup cashews, soaked overnight and drained
3 Medjool dates, pitted
1/4 cup Manitoba Harvest hulled hemp seeds
2 tablespoons raw cacao powder
2 cups unsweetened rice milk
Blend until smoooooooth…
Cashew & Hemp Seed Maple Cream
2 cups cashews, soaked overnight and drained
1/4 cup shelled hemp seeds
1/4 cup maple syrup
1 teaspoon vanilla extract
pinch Himalayan pink salt
1/4 cup rice milk
Blend all until smoooooth….