Sunday, 6 October 2013

Easy Homemade Hemp Milk And More

Cows milk has definitely been shown to be unhealthy in the most extensive scientific research [www.TheChinaStudy.com] not to mention there is probably more suffering in milk then there is in beef even. Here Peter shows us how to make Almond Milks, Sesame Seed Milk and most deliciously, super protein rich Hemp Milk. All of these provide more nutrition than dairy milk in a form your body can readily absorb and seeing as dairy is one of the most environmentally unfriendly products one can produce, one is doing the earth a huge favor in choosing these healthier, happier, kinder, greener, forest saving, delicious milks; and they are free if you grow your own!


Easy Homemade Hemp Milk And More

By Bryanna Clark Grogan, author of 8 published vegan cookbooks.

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Shelled hemp seeds

The first recipe is for a very rich, creamy milk that could also be used like cream. It's fairly high in calories. The second recipe is a variation of that recipe, with half the calories and fat, but a nice light beverage. I hope you'll give it a try (maybe in one of the extra recipes that follow)-- it's easy and delicious.

Rich Homemade Hemp Milk Or Creme
Yield: 3 cups

This recipe produces a creamy, pleasant-tasting, rich white milk (or a light creme) with very little effort. When you strain it, there is very little residue-- just the green covering on the seeds that was left behind. I add some sweetener and salt so that it tastes more like dairy milk, which naturally contains sugar (milk sugars) and sodium.

This is a raw milk, so it must be used within a few days, and it needs to be shaken before use. You can double the recipe if you can use it up in that time. For a longer-lasting milk, double the recipe and make it in a soymilk maker that can be used with grains and seeds, such as the SoyQuick Premier Milk Maker 930P. Add the agave syrup and milk after straining the milk.

Ingredients
3 cups cold boiled or purified water
1/2 cup shelled hemp seeds (sometimes called "hemp nuts")
1 tablespoon agave nectar
1/4 teaspoon salt

Equipment: (scald everything with boiling water to sanitize before using)
1 blender
1 sieve or strainer
1 x 1 qt. pot or bowl that the strainer will fit into
1 square of white sheeting to line the strainer, with some overhang
1 whisk
1 x 3-4 cup mason jar with a tight lid

Place the water and shelled hemp seeds in the blender and blender on high speed for about 2 minutes.

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Place the strainer or sieve inside of a pot or bowl, so that it rests on the edge and there is enough room underneath it to hold 3 cups liquid with some room to spare.

Pour the blended mixture into your strainer set-up. Let it drip for a few minutes, then bring the cloth up and twist it, squeezing and twisting and "milking" the cloth gently until all of the liquid is released.

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You should be left with a thin coating of greenish pulp on the inside of the cloth, which you can rinse off.

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To the rich hemp milk in the bowl or pot, add the agave nectar and salt and whisk until dissolved.

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Pour the rich hemp milk into the jar, cover and refrigerate. The milk will separate in the refrigerator-- just shake the jar well before using.

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Lighter Hemp Milk on the Left, and Rich Hemp milk on the Right

Homemade Lighter Hemp Milk
Yield: 6 cups

This is a pleasant-tasting, light, white milk for drinking and cooking.

For a longer-lasting milk, make the recipe in a soymilk maker that can be used with grains and seeds, such as the SoyQuick Premier Milk Maker 930P. Add the agave syrup and salt after straining the milk.

Ingredients
3 cups cold boiled or purified water
1/2 cup shelled hemp seeds (sometimes called "hemp nuts")
3 more cups cold boiled or purified water
2 tablespoons agave nectar
1/2 teaspoon salt

Equipment: (scald everything with boiling water to sanitize before using)

1 blender
1 sieve or strainer
1 x 2 qt. pot or bowl that the strainer will fit into
1 square of clean white sheeting to line the strainer, with some overhang
1 whisk
2 x 3-4 cup mason jars with a tight lid, or a 6-cup glass jug with a lid

Place the strainer or sieve inside of a pot or bowl, so that it rests on the edge and there is enough room underneath it to hold 6 cups liquid with some room to spare.

Place the first 3 cups water and shelled hemp seeds in the blender and blend on high speed for about 2 minutes.

Pour the blended mixture into your strainer set-up. Let it drip for a few minutes, then bring the cloth up and twist it, squeezing and twisting and "milking" the cloth gently until all of the liquid is released. You should be left with a thin coating of greenish pulp on the inside of the cloth, which you can rinse off.

To the hemp milk in the bowl or pot, add the second 3 cups of water, the agave nectar and salt,and whisk well. Pour the hemp milk into the jar, cover and refrigerate. The milk will separate in the refrigerator-- just shake the jar well before using.

Hemp Milk Latte Or Mocha Latte
Servings: 1

Ingredients
1/2 cup freshly-brewed, hot espresso (can be decaffeinated)
1/2 cup Original or Vanilla commercial hemp milk, or homemade hemp milk (rich or light) , heated gently until almost boiling
Sweetener to taste, if desired

Mocha variation:
Use chocolate hemp milk

Mix your sweetener in a coffee cup with the hot espresso. Pour in the hot hemp milk, stir and enjoy!

Fruit Salad Hemp Shake
Servings: 2


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Ingredients
1 1/2 cups Original or Vanilla commercial hemp milk, or homemade hemp milk
1 cup frozen sliced mixed fruits and berries (some stores have bags of frozen 5-fruit mixes)
1 medium frozen banana, cut into chunks
2 teaspoons organic sugar or agave nectar (optional)
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Blend everything in a Vita-Mix or blender until smooth. Serve immediately.

Hemp Milk Mayonnaise
Yield: 2 cups

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This vegan mayonnaise is smooth, rich-tasting, and creamy, and a little tangy, but not too much. It is nice and white in color, too-- no green tinge from the hemp oil, surprisingly!

Ingredients
1/2 cup plus 2 tablespoon cold water
1/2 teaspoon agar powder
3 1/2 tablespoons cornstarch (do not substitute other starches-- you can buy organic cornstarch in health food stores and online)
1 cup homemade hemp milk (rich or light variety)
2 tablespoons vinegar (a light variety-- I use cider vinegar), or lemon juice
2-4 tablespoons hemp seed oil
1 1/2 teaspoons salt
3/4 teaspoon dry mustard powder

In a small saucepan or microwavable bowl ( one that holds at least 2 cups), mix together the water, and agar powder. Let the mixture soak for a few minutes.

While the agar soaks, place the cooked mixture and the hemp milk, vinegar, hemp oil, salt, and dry mustard in a blender or food processor.

Whisk the cornstarch into the agar mixture. Whisk the mixture together well. If you are using a saucepan on the stovetop, stir it constantly over high heat with a whisk at first, and then a wooden spoon, until it is very thick and translucent.

For the Microwave Option:
Add the cornstarch to the water and agar powder in the microwavable bowl, whisk together well, and microwave on full power for 30 seconds. Whisk. Repeat 2 times, or until very thick and transclucent.

Add the cooked mixture to the ingredients in the blender or food processor. Blend until the mixture is very smooth and you can't see any oil globules, which will take at least 2 minutes.

(NOTE: This mayo doesn't get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don't blend it and blend it, thinking it will thicken as it blends-it won't!! It will thicken after a few hours in the refrigerator.)

Scrape the mixture into a clean pint jar, cover and refrigerate until it is set.
Keeps several weeks.

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Cooking Tips

VARIATION: Do you prefer Miracle Whip to mayonnaise? Try this:
Use 1 teaspoon mustard powder, and add 1 tablespoon lemon juice and 1 tablespoon organic sugar or agave nectar to the recipe (sugar levels in this type of recipe vary, so start with this and then let your taste dictate).

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