In the foodie world, it seems as though every day, week, or month commemorates some kind of deliciousness. (For example: today is national doughnut day)
I won’t raise my gavel in the food court to interject with any opposing comments because I happen to love the crap out of whoever has invented all of these days and food-abrations.
This week, the mighty, mighty hemp seed has stepped out into the foodie spotlight. It’s hemp history week, so yes, you’ll be getting a brief lesson in its origins and claim to fame.
Shockingly, hemp is derived from the cannabis plant. (yes, as in marijuana…mary j, bobby, kush, etc. etc.) This does not mean if ingested you’ll experience the same effects. Hemp hardly contains any of the active ingredient, THC, which is responsible for the psychoactive effects in marijuana.
Hemp serves as the ideal food due to its equal amounts of digestible protein and EFA’s. (essential fatty acids) It also contains no gluten and has no allergens.
Hemp is also able to be easily converted into skin, hair, and body care items. It’s high amounts of vitamin E and EFA’s create the perfect blend for a glowing complexion.
Another interesting fact about hemp has to do with its use in the automotive, construction, and fashion industries. Hemp is a strong, viable source of protein which makes it a durable material used in building cars, new structures and weaved into clothing for softer and more breathable materials.
If you’re worried about what effects hemp has on our environment, it yet again qualifies as its own utopia. Hemp is a renewable, sustainable plant which requires no pesticide or fossil fuel use. It’s able to aid in replenishing soils which have been damaged by chemical fertilizers and also acts as a natural weed suppressant. (Make your way to my yard, please!)
A downfall to hemp: It’s currently against the law to plant it as a piece of legislature passed in the 30’s which states it’s an illegal drug remains active. (Obama, get on that!) (Um, hi, that was almost 100 years ago! And is so untrue…I just ate some…and am feeling grounded!)
- 1.5 ripe bananas
- dash of cinnamon
- dash of almond milk
- 1-2 tbsp. coconut oil
- 1/4 c coconut flour
Whisk into a food processor and roll into balls. In a separate bowl, pour hemp hearts in. Roll balls into hemp hearts. Refrigerate for about an hour.
*For a summery treat, melt pb or chocolate in a bowl and drizzle over top and freeze.
Have you tried hemp?
Peace, love, and balls, glorious balls!