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Recipes


Paté hors d'oeuvre

Hemp Oil Pesto

Tomato Coulis

Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce

Wild Rice Salad with Cumin-Hemp Vinaigrette

Avocado Salad with Hemp-Balsamic Reduction

Spinach Walnut Hemp Manicotti with Eggplant Puree

Artichoke Hummus

Hemp Hummus

Hemp Squares

Hemp Fudge

Banana Nut Bread Recipe Using Hemp Hearts



Serving Suggestions


It's actually really easy to add hemp to your normal diet.  Ben's Hemp is versatile and tasty, which means that you can get creative and add solid nutrition to anything you eat.  Here are a of Ben's suggestions:

Hemp Salsa

Just open a jar of salsa, throw some Ben's Hemp in, shake it up, and bam!

Hemp Ketchup 

Squirt some ketchup as you normally would Sprinkle with Ben's Hemp.  If you'd like, stir it up with a french fry.  Enjoy!

Hemp Cream Cheese 

One of Ben's favorites. Get a tub of whipped cream cheese and use about a bagel's worth, to make room for the hempseed.  Using a butter knife, dig a small well into the cream cheese, and fill with hempseed. Slowly, as to not make a mess, stir the hempseed into the cream cheese.  Add more hemp and continue stirring until satisfied.

Hemp Marinara

Just add it it!  If you a jar of marinara, add two heaping tablespoons of Ben's Hemp, plus, if you'd like, throw in a bit of red pepper flakes, oregano, paprika, etc.  Close the lid and shake well!

Hemp Mustard 

Some mustard bottles have a large enough hole for dispensing that you can but the hemp right in and it won't clog.  A jar of mustard works even better.  Otherwise, just sprinkle hemp and spread mustard simulaneously. Ben's Hemp works great with mustard!

Spicy French Fry Dip

In many cafeteria's you have a condimient dispenser with yellow mustard, ketchup, and mayonaisse, and if your lucky a bit of hot sauce.  To make a special recipe, Mix

1 part hot sauce/tabasco

2 parts mayonaise

3 parts Ben's Hemp

4 parts ketchup

Stir with a french fry, and enjoy!

Cheezy Nacho Dip

Great for a party!  Make in advance for extra flavor.

Two parts salsa

One part cream cheese

1/4 cup of Ben's Hemp

dash of red pepper flakes (optional)

diced jalapeno (optional)

Comine all ingreidents.  Stir will (using a fork to break up cream cheese may help as well)  Refrigerate for 24 hours.  Stir again.  (this time will help release the spice in the red pepper flakes and help break down the cream cheese for a creamier consistency)

 

Here are some additional recipes if you're feeling up for the culinary challenge:



Paté hors d'oeuvre
Here’s a paté made of chopped mushrooms and Hempburger Mix, a great alternative to meat. Even meat eaters love it.

Ingredients
2 pounds fresh mushrooms
1 cup Hempburger
1 tbs. Dijon mustard
Horseradish to taste
1/4 cup chopped fresh parsley
salt and pepper to taste

Directions
Coarsely chop mushrooms. Sauté over medium to high heat until mushrooms release and evaporate all moisture (mixture shrinks a good deal). Add an equal amount of hemp burger and cook briefly. Remove from heat and cool and then add mustard and horseradish, fresh chopped parsley, and salt and pepper. This yields a flavorful mixture with a spread-able consistency for hors d'oeuvres or even sandwiches. Pair with a Sauvignon Blanc or Champagne.

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Hemp Oil Pesto
Pesto goes with lots of dishes like pasta or spread on sandwiches.

Ingredients
1/3 cup hemp oil
1 bunch of basil
1/3 cup pine nuts or walnuts
1 cup parsley with beet greens
filtered water (optional)
2 cloves garlic
juice of one small lemon

Directions
Put garlic and lemon juice blender and chop coarsely. Add the basil, pine nuts, parsley and beet greens and pulse lightly. Drizzle in hemp oil and blend at higher speed until sauce-like. Add filtered water as needed.

Serve on pasta or spread on toast. Yum.

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Tomato Coulis
Instead of ketchup, try this tomato favorite.

Ingredients
3 fresh tomatoes- chopped
1 tbs. honey
2 tbs. rice wine vinegar
2 tbs. each freshly chopped parsley, basil and oregano
1/3 cup hemp oil

Directions
Mix first four ingredients in blender, slowly drizzle in hemp oil, continue mixing until emulsified.

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Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce

Ingredients
12 square wonton skins
6 large portobello mushrooms, cut into cubes
1 bunch scallions, sliced thin
1 teaspoon sesame oil
2 tablespoons chopped garlic
1 tablespoon soy sauce
1/2 cup balsamic vinegar. Reduced by half
1/2 cup hemp oil
1 tablespoon shopped garlic for sauce
2 eggs lightly whisked for an egg wash
1 tablespoon peanut oil
1 tablespoon hulled hemp seed

Directions (serves 4)
• Sauté 2 tablespoons garlic in sesame oil for 20 seconds, add portobellos and scallions. Saute for approximately 3-4 minutes until liquid from mushrooms has evaporated. Deglaze with soy sauce, and remove from heat Reserve in a bowl.
• Bring 2 quarts of salted water to a boil and reduce to a simmer. Submerge 3-4 wonton skins and cook for 30 seconds, work in batches.
• Remove from pot and place in cold salted water to shock. Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out. Begin to fill wonton skins 2 at a time. Place approximately 1 tablespoon of mushroom mixture in the middle of a wonton skin, then using a brush, slightly moisten edges with egg wash and fold skins into triangles. Finish remaining raviolis.
• In a large saute pan, add 1 tablespoon of peanut oil and chopped garlic. Add raviolis to reheat, or you may steam. Cook until garlic is lightly browned, remove raviolis and stir in balsamic vinegar. Remove from heat and stir in hempoil. Place raviolis on a plate, drizzle with sauce, and garnish with hulled hemp seed. Serves 4.

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Wild Rice Salad with Cumin-Hemp Viaigrette

Ingredients
Wild Rice Salad
4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced

Cumin-Hemp Vinaigrette
2T rice vinegar
1T agave nectar
2T ground cumin
1/2 cup hemp oil
Salt and pepper

Directions (serves 6)
• Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst.
• Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus.
• Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides. Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away and discard. Dice pepper and mix together with other vegetables.
• Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.
• Mix vinaigrette with rice-vegetable mixture. Serve room temperature.

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Avocado Salad with Hemp-Balsamic Reduction

Ingredients
3 ears of corn
1 cucumber
1 red onion
1/4 cup loosely packed mint
1/4 cup hulled hemp seed
1/4 cup hemp oil
1 cup balsamic vinegar
4 avocados
8 oz mesclun

Directions (serves 4)
• Shuck corn and roast in the oven for 10 minutes. Remove corn kernels from cob by running a knife alongside the cob.
• Peel and dice cucumber into corn kernel sized cubes.
• Peel and dice red onion into similar size.
• Fold mint leaves and thinly slice.
• Combine mint, corn, cucumber, hulled hemp seed and red onion in bowl and cover with hemp oil. Season with salt and pepper.
• Over medium heat, reduce one cup of balsamic vinegar until it is syrupy (about 12 minutes) Let cool.
• Slice avocado in half. Carefully remove skin leaving two perfect halves.
• Place washed mesclun in the center of the plate and put two avocado halves on top. Fill the avocado with the corn-mint salsa. Drizzle with balsamic glaze.

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Spinach Walnut Hemp Manicotti with Eggplant Puree

Ingredients
Filling
1 T vegetable oil
1 small clove garlic, chopped
1 # spinach
3 oz walnut
2 T hemp oil
4 oz cream cheese
2 oz heavy cream
1 T sliced basil

Eggplant Puree
1 eggplant
1/2 cup olive oil
8 cloves garlic
2 sprigs thyme

Directions (serves 4)
• Make pasta dough and roll out to the "1" setting.. Cut into 5X7 rectangles and keep refrigerated and covered.
• Heat vegetable oil over medium-high heat. Add chopped garlic, walnuts and cleaned spinach. Saute for about 1 minute until spinach has wilted. Place mixture in blender and puree.
• Place pureed mixture in a bowl. Incorporate hemp oil, cream cheese and heavy cream. Wash and dry basil leaves. Thinly slice basil leaves and combine. Reserve.
• Peel eggplant and cut into cubes. In a medium sized saucepan add eggplant, olive oil, whole peeled garlic cloves and thyme sprigs. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The garlic should be soft and lightly brown. If the garlic begins to burn it should be discarded. Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.
• In salted boiling water add pasta sheets and cook for about one and half minutes. Remove from water and pat dry. Heat spinach mixture and add to center of manicotti and roll. Heat the eggplant mixture to slightly warmer than room temperature and serve.

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Artichoke Hummus

Ingredients
1 Tbsp. Hemp Seeds
1 Tbsp. Chia Powder
1 15 oz can unsalted garbanzo beans, drained
6 oz frozen artichokes, thoroughly thawed
3 Tbsp lemon juice
3 Tbsp hemp oil
¾ tsp dried oregano
1 large clove garlic, minced
3 Tbsp tahini
2 Tbsp thinly sliced scallions (white parts only)

Instructions
Combine all ingredients in a food processor, and puree until smooth. Refrigerate for up to one week. Makes 3 cups.

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Hemp Hummus
This creamy dip goes especially well with crackers and raw vegetables, or used as a spread in sandwiches and wraps. The addition of hemp seeds provides a superb load of protein, essential fatty acids, iron, and chlorophyll.

Ingredients
4 Tbsp Navitas Naturals Hemp Seeds
1 ½ cups garbanzo beans (freshly sprouted or canned)
2 Tbsp tahini (sesame seed paste)
1 Tbsp hemp or flax oil
1 tsp garlic powder
1/3 cup lemon juice
½ tsp sea salt

Directions
In a food processer, blend until smooth and creamy. Transfer to a bowl and serve. Will keep for 1 week.

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Hemp Squares

Ingredients
2 Cups of Hemp Hearts (shelled hemp seeds)
4 Bananas
2 Cups Flax seed (soaked one hour in 2 Cups Water)
1 1/2 Cups Pumpkin Seeds
1 1/2 Cups Sunflower Seeds
1 1/2 Cups Raisins
1/2 Cup dried Apricots(diced)

Directions
• In a food processor, blend the bananas. In a separate bowl, mix together all other ingredients. Add mixture to the bananas and process until well mixed.
• Scoop mix onto wax paper sheets on a dehyrator tray. Spread the mixture to 1/2 inch thick. Dehyrate at 100 F until firm. Takes about 24-48 hours.
• Cut into squares and Enjoy!

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Hemp Fudge

Ingredients
1 cup Hemp hearts (shelled hemp seeds)
2 cups Raw Sesame tahini(=one 16 ounce jar)
3 cups soaked raisins or currants(start with 2 dry cups)
1/4 cup carob powder
1/4 cup honey
1 tsp cinnamon
1 tsp cloves

Directions
• Soak the raisins in water for 8 hours. Drain off the water.
• Mix the tahini and raisins together in a bowl and stir. Then run the mixture through a Champion juicer with the "solid" plate. If you don’t have a Champion juicer, mix the tahini and raisins in a food processor until they form a paste.
• In a bowl, combine the paste with the remaining ingredients. Stir vigorously until well mixed. Press the mixture into a 9 by 13 casserole pan
• Place the pan in the refrigerator for 5 minutes. Cut the fudge into pieces and serve.

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Banana Nut Bread Recipe Using Hemp Hearts
A delicious moist banana nut bread recipe that combines the health benefits of hemp hearts and the nutrition of bananas.

Ingredients
2 eggs
1/3 cup applesauce
2/3 cup sugar
1 1/4 cups whole wheat flour
1/2 cup Hemp Seed Flour
2 3/4 tsp. baking powder
1/2 tsp. salt
1 cup mashed very ripe bananas (about 3 medium)
1/4 cup Shelled Hemp Seeds
1/4 cup chocolate or carob chips (optional)

Directions (makes 1 loaf)
• Preheat oven to 300 degrees. Mix first 3 ingredients with mixer at medium speed until pale yellow.
• Add dry ingredients alternately with bananas to mixture. Mix at medium speed until well blended.
• Pour into greased or sprayed loaf pan (9 x 5 or 8 1/2 x 4 1/2). Bake 45-60 minutes, until cake tester comes out clean and dry. Let cool in pan 20-30 minutes before turning out onto rack.

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