Recipies Featuring Hemp Oil

01/31/2016

Balsamic Hemp Vinaigrette Dressing

Servings: 1 1/4 cups

Preparation time: Overnight

Directions: 1 sprig fresh oregano, 1 sprig fresh thyme, 1 cup hemp oil, 1/4 cup balsamic vinegar. salt and pepper to taste.

Whisk oil and vinegar together and pour over herbs and spices.  Store in a glass jar or container.  Refrigerate overnight.

Vegan Hemp Pesto

Servings: 1 1/4 cups

Preparation time: 15 minutes

Directions: 1/3 cup hulled hemp seeds, 2/3 cup hemp oil, 3 to 4 large cloves of garlic, 1/2 cup nutritional yeast, 1 bunch fresh basil leaves, A pinch of salt. Combine in a processor and pulse until coarsely blended.

 

Power Hemp Pop Corn

Servings: A room of movie watchers

Preparation time: 10 minutes

Directions: Pop a cup of pop corn in an air popper.

To the bowl of pop corn add:  A liberal amount of hemp oil, Nutritional yeast, Balsamic vinegar (just a little), Sea salt to taste

 

Wild Rice Salad with Cumin-Hemp Vinaigrette

Servings: Serves 6

Preparation time: 30 minutes

Directions: 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:

 2 tablespoons rice vinegar, 1 tablespoons agave nectar, 2 tablespoons ground cumin, 1/2 cup hemp oil, Salt and pepper

Procedure:

 1. 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.

 2. 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.

 3. 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.

 4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.

 5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature.

 

 

 

 

 

 

 

Avocado Salad with Hemp-Balsamic Reduction

 

Servings: Serves 4

Preparation time: 15 minutes

 

Directions:

 

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 fresh salad mix

 

Procedure:

 1. Shuck corn and roast in the oven for 10 minutes. Remove corn kernels from cob by running a knife alongside the cob

 2. Peel and dice cucumber into corn kernel sized cubes

 3. Peel and dice red onion into similar size

 4. Fold mint leaves and thinly slice

 5. Combine mint, corn, cucumber, hulled hemp seed and red onion in bowl and cover with hemp oil. Season with salt and pepper

 6. Over medium heat, reduce one cup of balsamic vinegar until it is syrupy (about 12 minutes) Let cool.

 7. Slice avocado in half. Carefully remove skin leaving two perfect halves.

 8. Place washed fresh salad mix 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.

 

 

 

 

 

Cilantro Shrimp Salad

 

Servings: Serves 6

Preparation time: 20 minutes

 

Directions:

 

Ingredients:

 1 lb medium shrimp, diced

 1 inch ginger, grated

 3 thai chili, chopped

 1 tablespoon garlic, chopped

 1 tablespoon sugar

 2 tablespoon nam pla (fish sauce)

 1 red onion, finely diced

 4 baby bok choy

 2 lbs green papaya

 2 lbs green papaya

 1/2 bunch cilantro

 3 tablespoon peanut oil

 2 tablespoon hemp oil

 2 scallions

 1/4 cup toasted peanuts

 

Procedure:

 1. Clean and de-vein shrimp. Dice each shrimp into four equal pieces. Reserve.

 2. Combine grated ginger, thai chilies, garlic, sugar, nam pla and red onion. Whisk together. Thirty

 minutes before cooking shrimp add marinade to shrimp.

 3. Add washed and halved baby bok choy to salted boiling water for three minutes. Place bok choy in an

 ice bath until cold.

 4. Peel and deseed the green papaya and shred or cut into fine slivers.

 5. Pick and wash cilantro leaves and reserve.

 6. Heat a frying pan over medium-high heat until it smokes. Add peanut oil and wait an additional

 minute. Add the marinating shrimp and cook for two and a half minutes or until the shrimp are

 translucent.

 7. Add hemp oil, toasted hulled hemp seed, scallions and cilantro leaves

 8. Place shrimp over green papaya and baby bok choy.

 9. Sprinkle peanuts over the top