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21 Days from SAD to Well Fed Day #3
Have you tried hemp lately? It’s not just for making macrame plant hangers or eco-friendly clothing. It’s not something you smoke in the back of your psychedelic VW van either.
Hemp has a long and interesting history in world civilizations. According to this historian hemp has been in cultivation for 8,000 years. Its usefulness encompasses a wide range from paper, rope, clothing fiber and sail canvas; to food for humans and animals; to medicines for childbirth, dysentery and rheumatism.
Grown around the world from east to west this plant’s history is intertwined with man. Beginning in China around 2800 BC and making its way to North America by the 1600s where Thomas Jefferson and George Washington grew it on their farms, hemp is one of the oldest known cultivated plants. The sails of the Mayflower and the original Levis jeans were made from hemp cloth.
Hemp seeds, or hemp hearts as they are often called, are full of healthy fats just like many other seeds and nuts. High in omega-3 fats and GLA (a special fat your body uses to make hormones), hemp seed can be useful in fighting inflammation and nourishing the immune system.
(Fun fact if you raise chickens – feeding hemp hearts to your chickens will increase the omega-3 in their egg yolks!)
Also amazing about hemp – it is one of the very few plant foods containing complete protein, meaning all of the necessary essential amino acids needed for a healthy diet. That plus a healthy dose of fiber and many key vitamins, minerals and trace nutrients make hemp seeds something worth trying!
Low Carb Hemp Heart Breakfast Porridge
This hemp heart porridge recipe is filled with healthy fat and plenty of fiber as well as inflammation-fighting spices. It’s also vegan, gluten-free, low carb, and dairy-free.
Start with a base of full fat coconut milk and hemp seeds, then add in more superfood seeds like chia, sesame, sunflower, pumpkin, and flax. Give it an anti-inflammatory kick with cinnamon, ginger, turmeric, cardamom and black pepper. Stir in some stevia for a little sweetness and simmer for a few minutes to make a hearty hot breakfast.
(A note about flax: Always buy whole flax seed and then grind it just before using. Flax oil is very unstable and will begin to go rancid within just a few hours of grinding the seed. I use a little spice grinder like this.)
A few more add-ins that aren’t vegan, but are worth trying include grassfed gelatin or collagen powder, and a drizzle of raw heavy cream just before serving. I also like to add MCT oil for a brain boost.
- ¾ cup full fat coconut milk
- 3 Tablespoons hemp hearts
- 2 Tablespoons chia seed
- 2 Tablespoons shelled sunflower seed or shelled pumpkin seeds
- 2 teaspoons sesame seeds
- 1 Tablespoon flax seed, freshly ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground black pepper
- 1 teaspoon vanilla extract
- pinch of salt
- stevia powder or drops to taste
- 1 teaspoon MCT oil
- 1 Tablespoon grassfed gelatin or collagen powder (optional)
- toasted pecans or walnuts for topping (optional)
- heavy cream for topping (optional)
- Pour the coconut milk into a saucepan.
- Add in the hemp, chia, sesame, sunflower, pumpkin or other seeds.
- Add the cinnamon, ginger, turmeric, cardamom, pepper, vanilla and pinch of salt.
- Sprinkle on the gelatin or collagen if using.
- Heat on the stove over medium-low heat, stirring, until the mixture begins to bubble around the edges.
- Stir in the stevia and continue simmering for 3 to 4 minutes, stirring frequently.
- When the mixture reaches a thickness you like, remove from heat and stir in the ground flax seed and the MCT oil.
- Pour into a serving bowl and top with any optional toppings such as toasted nuts or heavy cream.
How will you enjoy your hot hemp porridge?