Contributing Monkie Aria Alpert
Published on June 23, 2010
Photographer: Raw Rob (cc)
I have been on a seed milk kick these days. Yes. I said seed. Pumpkin seeds, Sunflower seeds, Sesame Seeds and finally Hemp seeds. They are one of the easiest thing to make. When it comes to ‘milk substitution’ most people reach for the Soy milk over and over and over again. This is kinda no bueno. A little Soy is good but I am sure that if you take a look into how much you consume on a daily basis you may wanna ease up and try an alternative with your morning cereal or shake. It’s very important to mix things up at bit. In and out of the kitchen.
Hemp seeds are considered to be one of the most nutritious food sources on the plants. They are packed with 33 percent pure digestible protein, rich in iron, omega-3, GLA and contains three times the amount of vitamin E found in flaxseeds. Hemp protein contains all 20 known amino acids including the 9 essential amino acids (EAAs) our bodies cannot produce. It also is free of the tryspin inhibitors which block protein absorption and free of oligosaccharides found in soy, which cause stomach upset and gas. So drink up and be merry!
For the Hemp Milk:
1/4 cup hemp seeds
4 cups filtered water
4 TB raw agave
dash of sea salt
Instructions: Put everything in a high speed blender. Blend for about a minute then pour the ‘milk’ slowly through a nut milk bag. This is a must have. I bought mine here: http://www.oneluckyduck.com/store/product-details.php?id=124&cat=26
However, if you don’t have a nut milk bag yet do not fret. Just line a fine mesh strainer with multiple layers of cheesecloth, pour milk, strain and squeeze – making sure all the liquid is out. Boom. You are done. That’s it! You now have your easy breezy homemade hemp milk.
Pour into a glass pitcher and refrigerate. Lasts about 3 days. Remember stir or shake to combine before use.
P.S. Use this milk in it’s raw state. Some say heating Hemp can make it toxic.