For those who don’t believe that vegans can possibly be getting enough protein, one easy answer is hemp, which is 33% protein. Add to that the essential fatty acids and vitamin E and you have a very important food. Hemp seeds are nice eaten by the spoonful, generously sprinkled on salads, added to smoothies or made into hemp milk.

It used to be that Hemp seeds and hemp protein were on my list of items to stock up on when visiting the US or England (no, not Amsterdam)… until recently at an expo where I had the pleasure of meeting Christophe Latouche founder of L Chanvre M. Latouche is a passionate advocate for the benefits of hemp and his company sells a wide range of hemp products such as seeds, oils, skin care, and even chocolate.  Their hemp comes from their farm in the village of St. Antoine in Bretagne. The farm is open to the public where you can do a workshop, taste, test, smell and live hemp. You can order from his site or you can buy their products at Anthylide here in Paris on Rue Pont Louis-Philippe in the 4eme.
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Here is the recipe for hemp milk:

Ingredients:
1/4 cup shelled hemp seed
1 cup water
Flavoring (vanilla, agave nectar)

Directions: Place seeds in a blender and add a small amount of water (approx. 1 inch above the seeds). Turn the blender on at multiple speeds and agitate the seeds so they become a thick hemp cream. Then add either vanilla, agave nectar or perhaps only a ripe banana, and serve the blended liquid as a thick drink, or add water to taste for a lighter hemp milk. Optional: add berries, peaches, and/or papaya (courtesy of David Wolfe)

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