We had a great time hosting this year’s Edutainment Tour. This was our 2nd annual event of this kind and it turned out AWESOME. The sun was shining, the food (with hemp foods of course) was flowing and the positive feedback was overwhelming. We are so lucky that we can host these sort of event for our retailers, distributors, media/pr and online influencers from across North America. For more pictures check out our Facebook page.
Since January I have had only had one guest in our Manitoba Harvest kitchen for Foodie Friday, and that was my mom. Don’t get me wrong, baking cookies with my mom for our Mother’s Day photo shoot was a lot of fun (and we captured some awesome shots for our annual Mom Love contest) but it’s mom and, I can bake with her any day. The real treat for me happened for this week’s Foodie Friday, making a dish with two fabulous women who had joined us for our 2nd annual Edutainment tour. Leanne Vogel from Healthful Pursuit (http://www.healthfulpursuit.com) and Sarah Stanley (http://sarahstanleyinspired.com).
Leanne is a Holistic Nutritionist and allergy free blogger/recipe artist based our of Calgary, Alberta, Canada and Sarah is a plant based endurance athlete based in the USA. Sarah is a power house! She completed a 100 mile race last weekend and in 2013 was the overall female winner of the Ultra Dash 50 Mile Ultra-marathon. She also runs #wellnesschat every Thursday night on Twitter where she educates others on health misconceptions and the importance of eating real food. So to say having these two in the Manitoba Harvest kitchen was something special is truly an under statement, it was a dream come true!
It only made sense that this week we would introduce a brand new recipe to our website, something plant based of course (Sarah is a vegetarian), free of peanuts (Leanne has a very severe allergy to them) and delicious! We had a few hours before their flights home so we also wanted a recipe that wasn’t going to take too much time in the oven (well then…how about a no bake dessert)? This was sounding better and better by the minute! Once we finished these delicious little guiltless treats we knew we picked the perfect dish to whip up. Introducing…..
Brownie Layer (bottom)
- 1/2 cup almond meal
- 1/2 cup Hemp Hearts
- 2 teaspoons vanilla
- Pinch of sea salt
- 1/4 cup + 1 tablespoon organic cocoa powder
- 1/4 cup + 1 tablespoon carob powder
- 3 tablespoons coconut palm sugar
- 2 tablespoons water
Directions on bottom layer = Basically just place your almond flour and Hemp Hearts in a food processor or Vitamix along with all the other ingredients. Slowly add water to adjust the consistency. Begin to pulse until combined. You want your bottom layer to to wet or dry. You can use a mini cheesecake pan or muffin tray but we (errr…I mean Leanne) made the bottom with ‘skill’ (aka with her hands rolling the dough into balls and then pressing them into a nice base layer right on the plant).
Protein Powder Layer (middle)
- 2 servings of HempPro 70 Chocolate
- 1/4 cup water
- 1 tablespoon organic almond extract
Directions on middle layer = Put your hemp protein powder in a bowl with the almond extract and slowly add water until you get the consistency you want for your icing/protein layer. Place this layer on top of the brownie using a spoon or spatula.
Avo Banana Mouse Layer (top)
- 1 avocado
- 1 medium banana
- 1 teaspoon peppermint extract
- 2 generous tablespoons coconut oil
- 1 tablespoon lemon juice
Directions on top layer = Place all ingredients in a Vita Mix and pulse until smooth and creamy. Put as little (or as much) top layer on as you’d like and enjoy! You can also set in the freezer for a couple hours to set before serving (but we didn’t bother and it was perfect just the way it was right away). This layer will make a generous amount so you may have some extra (Sarah recommended using as a topping for steal cut oatmeal in the morning or add to Hemp Hearts for a mid day snack).
I was SO impressed with this dessert. It was one of those recipes that I could bring to a family dinner and share with my Grandpa (who is totally old school and still believes that desserts should all have white sugar… Don’t get me started on that debate), and he would love it! It tastes so chocolatey and rich but with no guilt whatsoever (and they are just bite size so you really don’t have to feel bad trying one….or two if your heart desires). So big big thanks to Sarah and Leanne for helping craft this beautiful dessert and for taking the time to visit our kitchen. You made FoodieFriday this week a real treat. Come back any time you are always welcome!
Oh and one last thing…. No animals, nuts, or ovens were harmed in whipping up this delicious dessert! We love that!
From our Kitchen to Yours….
Summer is here and the time is right. Well, sometimes it does not seem like the time is right. As the weather begins to change and we remember what it feels like to go outside I can’t help but think about balance.
In a time when we all want to do our absolute best, to be all we can be, it behooves us to remember that balance is the key to a successful and healthy life. Not unlike Manitoba Harvest hemp oil and its well-balanced blend of Omegas, our lives function best when we can balance work, home, diet, exercise and stress. We set a plan in motion to keep it all together but it is easy to surreptitiously slip back into burning the candle at both ends.
At the end of April I finally dusted off my old mountain bike and hit the trail. The first few rides I barely made it back. LOL. But as I fell into a routine I began to feel the pressures and strains of day-to-day activities fade away. I think about it when on my ride, surrounded only by the crows, red tail hawks and occasional blue bellied lizard, I had come out of winter and spring with my teeth clenched and my mind in a fog. I was missing my balance. What a relief to be able to get it back so quickly with the simple act of allowing myself to get outside and take time for myself. As many of you know Manitoba Harvest has been on a real tear lately. The amazing benefits of incorporating hemp foods into one’s diet is reaching more and more people everyday. Everyone is sharing his or her wonderful hemp food experiences and the excitement just keep growing and growing. I am truly blessed to be part of this amazing company, surrounded by fantastic customers and an ever-enlightened population. This is indeed a glorious time to be part of something that will truly change the world, as we know it.
Speaking of change, did you know we just launched two new HempPro 70 flavoured hemp protein powders as of June 1? If you have not been able to get your hands on a sample, don’t fret. We will be flooding the market with samples of the new HempPro 70 Chocolate & HempPro 70 Vanilla hemp protein powders all summer long. Each protein offers a perfectly balanced blend of hemp protein, organic Fair Trade chocolate or organic vanilla, and organic coconut palm sugar. They are so smooth and creamy you are going to be amazed. Just the right amount of sweet balanced with the right amount of fresh hemp flavour. Yeah man, Balance is good!
Until next time………
Our sales team gives ‘What’s New’ updates each month! Be sure to bookmark our Blog to check back to see what they have in store next month!
The appeal was obvious. For a climber, the mountain is the ideal challenge. Perfectly steep on all sides, composed of solid granite caked in ice and snow, with a capstone of rotten shale guarding it’s 6900 metre summit. Thalay Sagar is one of the world’s most beautiful peaks.
In mountaineering, a steady progression is vital. With each trip, over many seasons spent in the mountains, my ability to make the big decisions required to play safe became easier. I had cut my teeth in the Canadian Rockies and Patagonian Andes. I felt ready to devote the next chapter of my life to climbing in the world’s greatest arena, the Himalaya.
I’m a strict vegan. My dedication to nutrition has been my secret weapon for my goals as an athlete. I need to keep my engine burning cleanly to be able to get after it every day as hard as I push myself. It’s effort sure, but pretty soon it just becomes what you do, part of the routine. Planning my first expedition to the Himalaya I was nervous about what I was going to be eating. I’ve come to realize now with all the world traveling I do, it’s easy to maintain your commitment to nutrition in foreign countries, as long as you make it a priority.
Our travel north from Delhi to the sacred village of Gangotri, our starting point for the trek in to basecamp, was made much more difficult. The monsoon this year was violent. ‘Mountain tsunamis’ wreaked havoc on the roads and villages north of Uttarkashi, destroying large sections of road and leaving many folks stranded for the summer. We arrived in Gangotri in early September as the first tourists, western or Indian, since the spring. It was both amazing and unfortunate in a way to have one of the most cosmic centres of the world to explore by ourselves. Despite the additional hardship endured this year, the local people were stoked, as always.
As a holy centre of the Hindu faith, eating meat is prohibited in this area. Perfect policy for a guy like me. I was able to really connect with my new Indian friends as they were so happy that myself, a liberal westerner with the freedom of choice, would choose not to take anything from the animal, and was thriving! Having Hemp Hearts, hemp oil, and HempPro 70 with me ensured I always had the perfect, easily digested protein source to add to a veggie curry dish or any of the amazing yummy culinary triumphs of the Indians.
The massive production that goes along with the expedition style of climbing in the Himalaya is a tad regrettable for a low-key Canadian. It feels somewhat counter-intuitive to the way I enjoy approaching the mountains. It’s just what you need to do when climbing in these restricted areas of the Himalaya.
In a lot of areas an expedition liaison officer is needed as a rep for the Indian military and will tag along on your mission to base camp and back. Often these guys can be a real pain in the ass, or at minimum an unneeded additional expense to tack onto an already pricey climbing trip. Our LO, Mr. Shubash was not a mountain brother, but he was a real kindred spirit. Along with our cook Illam Singh and his assistant Kissan, it ended up being a privilege to share camp with these kindred spirits for a month. Despite the language barrier, we would learn so much from them about the amazing Hindu way of life.
After days spent glassing the face with a scope, and a high reconnaissance, we had our sights fixed on an outrageous stretch of vertical ice pillars adhered to the north face. The acclimation process was a new one for me, but heeding advice collected from altitude gurus it went very well. We had already slept above 6000m and I was adapting.
Our trip started with poor conditions, and they would only get worse. One meteorologist we spoke to cited it as the worst monsoon in 58 years. We were not going to argue, it had snowed on us in basecamp for every day that month, except for maybe one. Paul was having the hardest time acclimating, and generally didn’t seem in the best health. With basecamp at 4700m he was not recovering. Our initial plan to tackle such a wild line on the north face in alpine style relied heavily on the combined effort of a team of three. With Paul realistically out of action, it was sobering to think about the task that lay ahead of Josh and I. We were not going to compromise our king line and choose an easier route, even if it made sense under the circumstances. It’s important to be flexible in the mountains, but it is also good to simply release, go on the adventure, and search for the answers to the biggest question marks on the mountain yourself. Failure on a worthy project simply makes the process sweeter. For a guy like me, it’s often the beginning of an obsession.
The three days spent on Thalay Sagar with my good friend Joshua were some of the most intense and life-affirming I’ve yet lived. Of course, half that time was spent enduring near-constant spindrift avalanches, where like deep powder skiing, snorkels would actually be incredibly useful. It was the start of a brand new obsession for me. The next chapter of my life will be devoted to exploring the Himalaya.
Jason Kruk is a Manitoba Harvest Hemp Fuelled Athlete. Click here to see his full bio.
This year we had amazing stories submitted about mom’s all across North America. It was so hard to pick just one winner that we decided to open up the contest to five winners. We awarded a grand prize, runner up and three Manitoba Harvest prize packages. We thought our fans might be curious to read what these daughters/sons had to say about their moms. Here are their stories:
GRAND PRIZE (congratulations to Candace and her mom Lana – picture below)
My Mom has taken on the responsibility of motherhood with a zeal I can only hope to replicate one day. Here are just a few of the things I have learned from her. My Mom shows me what generosity is when she gives up her part of her summer holidays to help me get my classroom ready for my Kindergarten students, as she helped me make my way through university (three times), and each time she donates to those who have less. I have learned patience while watching her care for her own mother, who has dementia, answering the same questions over and over, and doing it with a smile. I have learned from her what unconditional love is as she is there to pick me up when I fall. When we spend a Saturday afternoon together hunting through thrift stores or getting pedicures I think about the importance of laughter and enjoying life’s little moments I know I can do anything I put my mind to because of her- she is there to cheer me on when I cross the finish line at a 10K race. She has taught me the importance of taking care of my body and mind; she was the one who introduced me to Manitoba Harvest Hemp Hearts and she always shares hers when I realize I have run out again. She has shown me what courage and perseverance are when she walks with her head high through her own challenges in life. I have known what fairness looks like as she mediated all the squabbles between my brother and I. When, as a young teen, I told her that she was the worst mother ever because she refused to let me go to an un-chaperoned party, I learned about standing up for what is right. She taught me about forgiveness when I finally apologized. I have listened to her speak to and about others with respect and this has taught me appreciation for all people. When I see her turn out the lights, turn off the heat, turn off the water, reduce, reuse, recycle, upcycle and compost, I remember to care for the world around me. I have seen her refuse to have a cell phone, and remind me to put mine down to stop and smell the roses. Her hospitality is apparent each time she opens her home and makes an amazing meal to celebrate a special occasion, and invites extended family and friends who might otherwise be alone. Each time she took me when she went to vote and when she gets involved in causes that are significant to her she teaches me about citizenship, democracy and activism. Most importantly, perhaps, my Mom has taught me gratitude, a word which she proudly displays on a stone I painted for her. It is a reminder for me how grateful I am to have such an exceptional Mom who, in every moment, makes the world a better place for everyone around her.
My mom is the strongest woman I know. I first saw her strength when I was in 3rd or 4th grade. Both my brothers were born with a congenital disorder. She never made it an issue, as I grew older I realized it’s a big responsibility. Then 4 years ago, my dad became terminally ill. She took on caregiver without blinking an eye. She juggles all 3. Then, last year she was diagnosed with breast cancer. She has been fighting for 9 months all the while caring for everyone else. I only seen her cry twice. My mom believes in hemp foods, it’s been a part of her healthy routine since diagnosis. But sometimes skips what she needs in order to provide for my dad and brothers. As her only adult child, it’s clear how wonderful she is. And I can’t wait for my brothers to see her in this light as they get older.
THREE MANITOBA HARVEST PRIZE PACKS
1. My name is Michelle, I’m 20 years old and my mom is an amazing, inspiring, strong, wise and beautiful woman. My mom has a lot on her play and such little down time for herself and yet she is still an amazing mother of 3 to myself and my 2 brothers, Chris who is 22 and Mikey who is 11. Several years ago my mom began working as a lunch supervisor at my little brothers school, a couple years later she began to volunteer everyday in the kindergarten class. This is how she realized she had a passion for working with children. She decides she was going to go back to school for Early Childhood Education. After almost 2 years she is now on her way to getting her diploma. It hasn’t been easy, many late nights of essays and projects big and small. She has class every night from 6:30-9:30pm. This school year she started a new job working at a daycare, furthermore she still volunteers in the same kindergarten class in the mornings. An average day looks like this: 8am-volunteer in class until 12pm where she then starts work until 5:30pm then it’s straight to Mohawk college for school, finally she gets home around 10pm. Weekends are for homework housework and family time. I don’t know how she does it sometimes. And she still has time to be there for me (and my brothers) when we need it whether is some advice needed, comforting or just someone to talk to. I don’t know what I would do without her. She has helped me through many hardships even if she is struggling with something herself, she always comes to my rescue and I couldn’t be more grateful.
2. How do you describe someone’s love when they have never taken a single selfish moment in their life since the day they first laid eyes on you? Of course I was only minutes old at this moment, but I knew this woman. Her voice, her smell, her touch, everything that a child could want from their mother was being given to me willingly and this is something that has not changed in the 30 years that I have been alive. My Mother is the definition of sacrifice. From taking on multiple jobs when my father was unable to work to supporting three over-sized children, to spending late hours making sure we had everything we needed academically and emotionally, my mother was always there when we needed her. Over the years of working through a difficult marriage to caring for her children who had moved away to college, my Mom never complained once. Not one single time. You could see it in her face and hear it in her voice. The pain and stress was there, but no matter what was going on in her life, if we needed our mom for anything all we needed to do was ask. She drove late hours of the night to be by my side when I was suffering in a hospital bed from the pain of passing a kidney stone, just so I wouldn’t be alone. She dropped everything she was doing the moment my child decided it was time to enter the world and drove to be by my wife’s side with her when her mom wasn’t there. My Mom has been my rock and motivation to be the best parent I can be to my child. The success I share today is due to the hard work my Mom put in to set the best example of what its like to really live in this world. To be better and to do better regardless of life struggles and let downs. Tomorrow is always a better day and I have my Mom, Tyrie Boyles, to thank for this. Thank you Momma, you have made me into the man that I am today and I will be forever grateful.
3. My mom has not only been an incredible mother to me and my 3 siblings, she has mothered 3 of my dad’s brother’s kids. One of them, who is in the same age range as my siblings and I, came to live with us right after my sister went into remission from leukemia. Then one went to live with her a year after my youngest brother moved out and the next just moved in last year. So now, even though she is a grandma, she is also raising more kids! She always has enough love even for the increasing bunch of kids that aren’t (technically) her own!
Yes you read that correctly….What I made today was something I could see myself eating for all three meals, even snacks! Let me back track for a second. I love eggs (ALMOST as much as I love Hemp Hearts – and yes, they are most certainly in this recipe). As for eggs, I eat two every morning and sometimes I’ll make them for dinner. They’re protein-rich, tasty and flat out easy (and even though I’m creative and fun in our Manitoba Harvest kitchen, in my own kitchen, sometimes I can be a little lazy). Don’t get me wrong, many times I’ll sauté some spinach, mushrooms and/or green peppers with my eggs and get a few good veggie servings in as well, but nothing beats eggs! Maybe I’ll even whip that up for dinner tonight!
But back to this week’s Foodie Friday….I did have an urge to make a dessert today because I’ve been recently talking about how delicious and wonderful a really good dessert can be, but I refrained myself. Dessert is truly something special, but for today, I thought I’d stick to my first initial thought and showcase a healthy dish that can be incorporated into any one of your meals during the day. Especially if you are looking at eating clean & getting beach bod’ ready (and it’s low carb too, if this is something that matters to your needs). Here are the ingredients in this recipe (to the right), pretty darn simple if you ask me!
So you can call these ‘little bites of deliciousness’ or what we decided to call them ‘Crustless Mini Quiches‘. The recipe is SO simply. All we did was combine the dry ingredients into a bowl and then the wet ingredients into a separate bowl.
- 1/2 cup almond meal (or almond flour would work too)
- 1/2 cup Hemp Hearts
- 1 cup parmesan cheese
- 1/4 cup flax seed meal
- 1/2 tsp baking powder
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. parsley
- 1/4 tsp. salt
- 6 eggs beaten
- 1/2 cup cottage cheese
- 1/3 cup thinly sliced green onions
Add the wet ingredients to the dry ingredients and scoop the mixture into the muffin tray (make sure you coat the muffin tray with olive oil first). And then be ready to hear your stomach growling for the next 25 minutes because the smell of these quiches baking is unreal. The entire office was in heaven. I love when that happens! It just adds a little extra happiness to my Foodie Friday initiative. Oh and feel free to get a little more cheesy than needed… I sprinkled some on top before they went into the oven. And really, who doesn’t love a little extra cheese once in awhile?
From our kitchen to yours,
So… I decided to blog about last week’s #FoodieFriday and this week’s #FoodieFriday in the same post because they revolved around the same theme….Carrots! I have no idea how this happened. I know I wanted to try out the carrot soup recipe on our website and then we had an abundance of organic carrots in the fridge. I’m not a fan of wasting food so I thought,”what else can we make with carrots?” The obvious choice was carrot cake; however, when I think cake I think heavy and full of sugar, yuck! So I stumbled across a Paleo carrot cake recipe on Pinterest (best side ever right ladies?) and thought – these would be GREAT with Hemp Hearts (also Paleo friendly). So thus the second week of the “carrot” theme was formed!
First recipe – Carrot Soup.
Click on the link above to see the full recipe and the beautiful picture our Graphic Designer Cara captured of the soup. But as far as my recap goes, the soup needed a little more spice (in my opinion) so feel free to experiment and go nuts. Use this recipe as a base and add what you like. For me personally I added sea salt, ground pepper and tabasco sauce (I like things on the spicy side). The texture was nice and creamy (which was great considering all that was in this recipe was basically vegetables) and we included Hemp Hearts and hemp oil. I love when we can combine more than one Manitoba Harvest product into these ingredients. They are always the best! So because this soup is veggies and spices it’s total vegan-friendly too!
Second recipe – Paleo Carrot Cake Muffins.
If you would like to see the full recipe and picture of the final muffin click on the link above and it will take you to our recipe section (specifically the carrot cake muffins). My additional recap includes three things to note:
- Be sure you melt the coconut oil PRIOR to putting it into the wet inredients (it will take forever to break down and whisk together if you don’t) – whoops! What’s baking new recipes without learning these things right?
- Because they are gluten free, don’t expect them to rise a ton. Be generous in how much mixture you are putting in the muffin liners.
- Your kitchen will smell AMAZING!! The nutmeg and cinnamon truly stand out and are the star of the scent show. (Too cheesy?)
As always, if you try these recipes and have comments about them please leave below. We always love to hear when our hemp fuelled fans make one of the #FoodieFriday dishes we whip up.
From Our Kitchen to Yours,
I’ve been whipping up a lot of baking lately (yes this means next #FoodieFriday is going to be something other than baking), but I have to admit, the team LOVES when fresh bread, brownies, cookies or a cake fills the air with a sweet aroma and gets served up on a Friday afternoon. That could very well be the perfect way to end a busy week!
This week I made ‘Goofy Cake’ and ‘Healthy Choco-Hemp Sauce’. The choco-hemp sauce was literally three ingredients (Manitoba Harvest hemp oil, organic maple syrup and carob powder). SO easy. It taste quite hemp so I would recommend if you want it to taste more maple vs. hempy then instead of a 1:1 ratio do 1/2 cup hemp oil to 1 1/2 cup maple syrup. Here is the recipe.
The cake was a relatively easy recipe to follow (don’t forget the vinegar – apparently this is an important ingredient even though it’s only 1 tbsp). I was going to omit it from the list but my team members insisted on having it in there (I’m not much of a cake baker so I took their word for it). This cake is quite dense but of course, delicious. Here are the ingredients:
- 1/4 cup of Manitoba Harvest hemp oil
- 1 1/2 cup organic flour (you could substitute this for whole wheat or almond flour instead for a gluten free option)
- 1 cup brown sugar (or organic cane sugar)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1/4 cup cocoa powder
- 1 tbsp vanilla
- 1 tbsp vinegar
- 1 cup boiling hot water
For directions and the rest of the recipe on our website, click here. There wasn’t even any leftovers to take home for samples (except for this delicious sauce that I could easily take home and dip into fresh fruit)……hmmm…there’s an idea! Until next Friday…..
Can you believe it’s May already? Sometimes I literally lay in bed at night and think where did the day go?! Lucky for me, I get to cook/bake/create wonderful, deliciousness every Friday (so it’s a recurring ‘dream’ I get to have). I get the honour of living out this dream each week in our beautiful gourmet kitchen (did I tell you how much I love my job)? It’s a great perk, but sharing new creations with our fans and showing how EASY it is to incorporate hemp foods into your everyday recipes is really the best part about it. On a side note, check out the AWESOME logo that just went up in our Customer Experience Centre (the training half of the CEC area – the wall behind me in the photo to the right). Perfect for a little background #FoodieFriday shot.
So this week I decided to satisfy everyone’s sweet tooth around here and whip up some Choco-Hemp Brownies. I mean, who doesn’t love brownies? So to complete this recipe I had to first whip up a batch of hemp butter. The recipe is on our website because at one point, long ago we sold hemp butter. To make a long story short it just wasn’t a good enough seller for us and we focused our business on our two big products – Hemp Hearts and hemp protein powder. Although, we let everyone in on the little secret – ‘How to make your very own hemp butter’ (there were a few diehard fans that were really sad to see it go). But truth be told, the recipe works like a charm. All you have to do is use your vita mix/super strong blender and mix 1 cup Hemp Hearts to 2 tablespoons of hemp oil and you’re going to have hemp butter. Yes, it really is that simple.
After we whipped up the hemp butter we set it aside and combined the dry ingredients (instead of listing out all the ingredients this week, I decided just to link to the recipe on our website here). Once that was mixed we softened up our tofu in the vita mix and combined all the rest of our wet ingredients in and blended well. Initially I thought I could combine my dry ingredients into my wet in the vita mix after that but it was getting quite full and I do love our Kitchen-aid Mixer so of course I want to use it every chance I get. I poured the wet and then the dry ingredients in and mixed well. Once it was mixed, the 1 1/5 cups of dark chocolate chips went in (I only used 1 1/5 cups because I already added cocoa to this recipe – feel free to add as many or as little as you want).
Verdict? It makes your kitchen smell like heaven. No seriously, bake this before you have a house full of guests for a dinner and they will think you have been slaving away on a cake. It truly taste delectable enough to fool your dinner party as well. And for those older relatives who may be reluctant to eat hemp hearts or hemp oil, etc, this taste so rich they’ll never know you’ve put 6 tablespoons of hemp butter in this recipe.
Whip up this recipe and let us know how it turned out! We’d love to see pictures too. Happy Friday!
From our kitchen to yours…
Last week of April, can you believe it? It’s extra hard to believe for us Manitobans who are finally digging themselves out of the snow piles around the city. At least it’s happened before May I guess. And noooo I’m not wearing these sunglasses because I am secretly hoping for summer to come soon, it’s actually because my eyes burn like crazy when I chop onions. Does anyone have a better fix for this then attempting to wear sunglasses while chopping? Speaking of ingredients, lets get to the recipe. Last week we made muffins so this week we decided to make an entree. We decided to stick with the recipes from our website and try a really REALLY old one from the site. It was so old that the name was originally ‘Hemp No Meat Loaf’ (we changed the name as soon as we made it – it didn’t do this dish justice at all). So without further adieu… ‘Hemp Brown Rice Bake’ was formed.
- 1 1/2 cups brown rice
- 3 cups water
- 1 1/2 cups Hemp Hearts
- 1/2 cup Manitoba Harvest hemp oil
- 1/2 cup organic ketchup
- 2 tsp sea salt
- 1 red pepper (chopped)
- 1 onion (chopped) *You can use a small one but I chopped a pretty large one
- 2 cloves garlic (chopped) *okay so I used a couple more cloves then this….I like my garlic what can I say?
- 1 tbsp black pepper
- 2 tbsp dried basil
- 1 egg (or egg substitute of you are looking for a vegan option)
Make your rice according to the package. While this is cooking, preheat your over to 325F, grease a 4 x 8″ loaf pan and get your blender/vita mix out. Combine all the ingredients except for the hemp hearts, rice and ketchup in your blender and mix until smooth.
Combine your Hemp Hearts and rice into a bowl with your blender mixture. Put in your loaf pan with the ketchup spread across the top. Bake at 325F for an hour.
Verdict?! Not only did it make our office smell delish it was a huge hit! I would definitely eat this dish as a side to a meat dish (I’m very far from a vegetarian), or instead of the brown rice I was thinking about combining meat in there instead, such as lean ground beef. I think this is one of those recipes that you can have some fun with, play around with the ingredients (add a green pepper, tomato, etc), sky is the limit! Hopefully you’ll enjoy the dish as much as we did. See you next month!
From our kitchen to yours,