Hemp and Hippocrates – It’s a weed! It’s a plant! It’s a superfood!

Happy Foodie Friday! Je suis la soeur (de Charlotte) and today I get to ramble about some of the things I love to eat that happen to be vegan and include, Hemp! The seeds and oil that is. Yes, it is from the same species as cannabis but a different variety so don’t go eat an entire bag of seeds and expect magic… maybe the poops (fiber), but no magic, except in its health benefits 😉 ! Hemp and Hippocrates – It’s a weed! It’s a plant! It’s a superfood!

“Let food be thy medicine, and let medicine be thy food”

Hippocrates

This humble seed is medicine, and it’s benefits are numerous. It is exceptionally nutritious and rich in healthy fats, namely essential acids, omega 6 and 3 in a ratio of 3:1, which is an ideal ratio. Omega 3 is lacking in most vegan diets and must be supplemented, easy peasy! The seeds are also an excellent source of protein and various minerals which you can go look up for yourself… do it, people write about this… a lot. Raw, hulled seeds best (have to soak otherwise)! They come in flavors now too! For oil, look for cold-pressed, unrefined.

Fennel, Orange & Red Cabbage Salad

The colors are alive in this refreshing summer salad and you will be too 🙂 (Tip: fennel has no friends! Keep away from other vegetables in the garden!)

1 Lg fennel bulb
1 head red cabbage
2 tsp hemp oil (or any healthy oil of choice, maybe not fish oil, never the fish oil!)
3 Tbl fresh lemon juice
2 navel oranges
2 Tbl balsamic vinegar
2 Tbl frozen OJ concentrate (or more fresh juice mayhaps?)
Some ground raw hemp seeds for garnish or tossed in
¼ tsp sea salt, (tip: toasting salt before adding in recipes helps the absorption of accompanying nutrients when noshing!)
Grind some black pepper

Cut off and discard tough fennel stalks, save some feathery tops, finely chop and set aside. Slice halved bulb into crescent moons and toss with oil, lemon juice and ⅛ salt. I would do this in a bowl, just saying.

Remove orange peel (maybe zest and save for garnish?) and slice up pretty, catch the seeds! Add remaining wet ingredients and stir it up.

Now slice cabbage into thin ribbons and add along with s&p to taste! More bowl tossing and done! Oh! More feather tops to garnish! Would be super with Vegan feta!

This is a Frenchy blog so let’s move in that direction for a moment…

Vichyssoise

The origin of Vichyssoise indicates French Chef Louis Diat as the creator of this soup in 1917 when he used to be the Chef of the Ritz-Carlton in New York. His recipe is derived from a traditional French potato and leek soup he used to prepare with his grandmother in his birth town Bourbon-Lanchambauld, near Vichy. In honor of this city, he called the soup Crème Vichyssoise Glacèe (wonder what he made with the Bourbon?). So here’s a vegan take on thischy 😉 from The Enchanted Broccoli Forest.

3 medium Po-Tay-toes
1 med stalk Celery, chopped
3 c. cleaned Leeks, chopped
1 large carrot, chopped
1 c. plant milk of choice (think how thin/thick you’ll want soup) 
4 c. water 
1.5 tsp salt 
black pepper
Optional: snippets of fresh herbs, thyme, basil, marjoram… I like to garnish with ​hemp seeds ​(adds an  earthy flavor) and lively spring peas or shoots! To the making! 

Cut it all up, about 1” chunks and throw it into a pot or dutch oven (hold off on the milk and pepper). 

Bring to a boil, cover and cook until tender… now ​ Chilllllll…​

Ok, when cool enough to puree, add to whirling machine, probably in batches, then back into the pot! Add milk, stir, some black pepper to taste, and done!  Serve coldish w/ sprinkling of choice and maybe a nice crusty baguette! Fun served as an appetizer in a large shot glass at fancy shindigs, ​ à votre santé!  (Tip: Leeks are part of the ‘Allium’ family, onions garlic etc. Cette Soeur has developed a stupid  sensitivity to this family of yumminess and has been using an Indian spice called ’Hing Powder’, a decent flavor substitute. Could also add some thinly sliced celery to replace leek texture)

“ Quickly, bring me a beaker of wine, so I may wet my mind and say something clever ”​

Aritophanes 

Now one must have something sweet, mustn’t one? Start this the night before you want to serve! 

Vegan Banana Crème Brûlée​… heeheehee… mostly healthy! 

3 ripe bananas   
1 c. hemp seeds 
½ c. plant milk 
2 tsp cornstarch 
½ c. cane sugar (raw I say! Refined baaadd!) 
1 tsp vanilla extract 
For the topping: 3 tbls cane sugar 

Combine all the ingredients in a blender, blend on high until smooth. Stir or bang on the counter a few times to release as many air bubbles as possible. Divide between 3 ramekins. Place the ramekins in a pan with tall sides. Fill the pan around the ramekins with boiling water so the ramekins are halfway submerged. Bake for 50 minutes at 325F. Cool, then chill overnight. 

For the topping: Sprinkle one tablespoon of sugar over the top of each ramekin. Place the ramekins in  the oven on the broil setting for about 4-5 mins or until the top is browned and crystalized.  Alternatively you could use a blow torch… (heeeheeehee..fire! Find a sober adult for torch please!)  Serve immediately. 

(Upon reflection, the ‘Raw Pesto Hemp Pizza with buckwheat crust and vegan ricotta’ will have to be another day! Too much! I’m tired just saying it! Sorry, I know it’s Friday Pizza night! Recipe can be found in Gorilla Food by Aaron Ash. Soulbro would’ve hated it anyhoo!)  

Well this was fun!! I do hope you liked my Foodie Friday guest spot! Yay Food! And Feel The Healthy! Props to the Sister, c’était difficile!! 

“And God said, ‘Behold, I have given you every plant bearing seed, which is upon the face of all the earth, and every tree with seed in its fruit; you shall have them for food. And to every beast of the Earth, and to every bird of the air, and to everything that creeps on the Earth, everything that has breath of life, I have given every green plant for food” 

Genesis 1:29-30