Tag Archives: hemp

By Sarah Pelland, Social Media Guru at @manitobaharvest

cheesecake1And what did we decide to make this week? A vegetarian (almost vegan) cheesecake! Substitute the honey for maple syrup and you’ve got yourself a great vegan dessert option.

There is only eight ingredients in this recipe (well seven if you don’t count the hot water) so it wasn’t  too hard to find all the ingredients. Arrow root was probably the hardest to come by – check your local natural food store for this.

So What’s in this recipe???

I totally hit the jackpot on the honey! It’s locally made and it was blended with pure ground cinnamon from Sri Lanka. Wow! Delicious. The cinnamon, I thought would be a perfect addition to this dessert.

  • 16 oz firm tofu
  • 1 tsp organic vanilla
  • 1 tbs lemon juice
  • 1 tbs arrow root
  • Organic blueberries (as garnish)

photo 2The recipe called for a graham cracker pie shell but instead, we bought an old-fashioned crumble crust that was gluten-free (made with rice and corn flour instead). I know my tummy doesn’t like a lot of gluten so it might be a great substitute for you as well. It was already in the pie tray so it was literally just pour the mixture in and bake. Awesome! I like easy recipes and this definitely was just that.

IMG_5768This recipe is SO simple I think I could have done it with my eyes closed. Throw the Hemp Hearts and warm water in a blender. Blend them up until smooth and then throw the rest of the ingredient in there and blend for about 2-3 minutes. Then pour the mixture into the crust and you are ready to bake.

We baked it at 350F for 40 minutes and it came out perfect! That’s me (to the right) holding the organic blueberries (I also bought organic raspberries and threw some on my piece as well). Delicious! For a final look of what the dish looked like be sure to check out our Facebook page or follow us on Instagram @manitobaharvest.  Thanks for reading!

From our kitchen to yours…


laraAs the newest member of the Manitoba Harvest sales team and a registered voter in Washington State, I wanted to say hello and voice my support of a YES vote on initiative 522, to label genetically modified products sold in Washington.

If passed, 522 would require products that have been genetically engineered or produced with genetic engineering sold in Washington State to be labeled, giving consumers a choice.

Seems fair enough to allow consumers to make educated and informed choices on the food they eat and feed their families. What seems unfair is how hard the fight is to get there.

One of the things I love best about being part of the team at Manitoba Harvest is that I get to help educate and inspire people on making healthy food choices. As a vertically integrated company, Manitoba Harvest partners with family farmers to source crops and promote sustainable farming practices and is a proud member of the Non-GMO project. We love hemp and all the wonderful health benefits so much that is all we do.

I feel blessed and proud to part of the Manitoba Harvest team working with some of the most amazing customers in the Pacific Northwest sharing the message of Hemp & Happiness.

As we celebrate Non-GMO month this October, I’m excited for great things from Washington Voters on November 5th.

Thanks for reading!

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!

IMG_6074Combine the following in a blender:

  • 1/2 cup olive oil
  • 1/4 cup water
  • juice of 2 lemons
  • 1/4 cup Hemp Hearts
  • tsp honey
  • 3 cloves garlic
  • tsp honey
  • 1/2 tsp salt
  • medium bunch of cilantro with stems

Add additional water to adjust consistency to your preference. The hemp seeds will cause the dressing to thicken slightly in the refrigerator. This recipe yields between 1 1/2-2 cups depending on the amount of water you choose to add. Try drizzled over a taco salad or toss with quinoa and veggies. The possibilities are endless…

We are so excited to officially announce our ‘New’ look for our hemp protein packaging! Our look has been revamped and updated for more of a fun, fresh feel. As for the taste? It’s still the same delicious five flavours you know and love. What do you think of the new look? We’d love to hear. Feel free to comment below.


The Momentum of Change  

I recently moved to Toronto and have unexpectedly fallen in love with this amazing city. After years of being a West Coaster and living that beautiful watery existence, it was time to move on. This move occurs during the final third of 2012, a year that I’ve affectionately entitled The Year of Living Lightly. Living lightly has meant simplifying by downsizing and purging less than meaningful, useful, and beautiful things, emotions, and relationships. It has meant being adventurous and experiencing the levity in that. It has also meant allowing myself the freedom to live in a myriad of places and spaces. Variations in living arrangements have ranged from my two bedroom townhouse in a lovely residential area of Vancouver to a tiny, urban furnished apartment in the heart of downtown to housesitting stints and bunking down with dear friends in Calgary. As I make yet another geographical change, and this time across the county, I am questioning why I have felt it necessary to “try on” different places and spaces and if I’m really feeling lighter, freer, and happier because of these changes. I find my answer in the following quote about change, one of my favourites.

“Your life does not get better by chance, it gets better by change” – Jim Rohn

I’ve always loved this quote.  It squarely places the improvement of our own lives in our hands. No trust in luck. No reliance on destiny. Instead, self-responsibility and absolute faith in your own choices. Just acting on a plan that was conceived as one initial thought, the start of a dream if you like. And if we look at change as an action we take to make things better or more interesting instead of, as I’ve seen it at times, a negative circumstance that’s been irritatingly forced upon us, seemingly suddenly life becomes more beautiful and present.

So, as random and crazy as all this schlepping of boxes and suitcases, confusion with my mail, and establishing myself in new neighborhoods, and cities has seemed at times, I recognize this as my focused effort to simply live a simpler, happier life. Living through change takes practice. Change takes patience. So does living lightly, more in the present and with more meaning. And with practice and patience we are able to make more of a positive contribution during our time here on the planet. And isn’t that what it’s all about? Ask yourself today what changes YOU are initiating in your own life to live more in the now, feel lighter, andvibrate at a higher frequency. Instead of waiting for or reacting to change, make your own change this time. It’s so worth it.

Until the next move and in health and hemp……

~ Ali

Ali Connell is the Manitoba Harvest North American Corporate Accounts Manager, and each month she will be sharing stories from the road and what’s new in her travels, both personally (like today’s post) and professionally.

More history in the making took place on August 25 in the city of liberty and brotherly love when the first annual Hemp Heals Philly Festival came to town. Manitoba Harvest Hemp Foods was a proud sponsor of the event along with other hemp aligned companies like Dr. Bronners. The main attraction of the festival was a couple of hemp friendly old school bands, Cypress Hill and Sublime with Rome, along with some awesome hemp based vendors. Everything from hemp pretzels to hemp wallets were featured. We also had a booth where we gave out many Hemp Hearts in sample bags and connected with loads of people learning about the virtues of hemp foods.

It was a great day of hemp education, musicand people. The festival is the brainchild of ex Philadelphia Flyers tough guy and now major hemp enthusiast Riley Cote. Riley’s passion for health led him to the realization of the amazing benefits of hemp based foods and the
healing properties of the plant. He wanted to share this message with his adopted US home thus the festival was born. It was a great effortput on by many people to make this first time event a major success! Looking forward to bigger and better things for next year’s fest!!

Hempy trails…..

Alex is one of Manitoba Harvest’s Co-Founders and is the Consumer Events Manger. Check in monthly to read other ‘tales from the road’ as Alex enlightens us about his travels. 

Lately, I have been getting a lot of questions about protein – how much, how often, what kind, is it all created equal, and so on. So I thought what better time for a primer on protein, and specifically what you do and don’t need.

If you’ve found this blog, you are likely someone who is open to consuming plants for their myriad of benefits, including amino acids – the building blocks of proteins in the body.  There are many different amino acids that we get from food and that our body makes. Just like other animals, humans need a variety of amino acids from their foods to create proteins in their bodies (these proteins help form lean body mass, yes, but also other critical things like hormones). And when I say need to get these amino acids from our food, I actually mean “have to” and that is why they are called “essential” amino acids of which there are nine for humans. So when a cow eats grasses (not a turkey burger or a whey protein shake), it does so to get (among other things) amino acids that it’s body will turn into proteins.

But what about when a cow is fed corn or soy or fishmeal …and what about when any of those are GMOs? What kind of protein does the cow’s body make? The short, unscientific answer is …a different one. And that means a different muscle, a different hormone, which ultimately means different food for a human either eating the muscle or a different by-product (like dairy) resulting from a different hormone (i.e. the body’s messengers).  But this really isn’t about cow body parts and products, what this example shows us is how our own bodies will be different inside when we consume different foods. Like cows, we have foods we are meant to eat and that produce regular reactions and functions in our bodies. Change those inputs and we get different outputs.

So back to proteins, and the fact that animals create proteins from the amino acids we consume. Thus, we want to consume a) the best quality aminos b) a variety, including daily consumption of the essentials c) the amount that our body needs without excess which will just go to storage (fat cells).  So what are best quality aminos? I argue that it’s the ones the body recognizes – that would be those that haven’t been chemically produced or processed and those that haven’t been genetically modified.

And what of variety? How can we be certain of getting enough variety without overdoing our overall intake?  In the last three plus decades we have learned a lot about plant proteins.  We used to think we had to get all of our essential amino acids at every meal or risk the body not synthesizing them into the proteins we need (this is often expressed as getting a “complete” protein).  Today, as our knowledge of the body’s functions deepens, we know that while we need all the essential amino acids, we can accumulate them during the day to meet our physiologic needs. But how much? I could throw back at you the nutrition response of .8-1g/kg body weight and watch your brow furrow (as would mine). I could tell you to consume foods at a meal that deliver 7-15 grams of protein and watch you relax as that’s ultimately easier to do, but then I would be left feeling I didn’t do my job because one food’s 7 grams could be equal to another’s 1 or 15 grams depending on levels of amino acids in the food and digestibility. Argh. Protein – the true nutrition conundrum.

But, then, let’s not forget about the cows, as there is good knowledge to be gleaned from our meaty friends. If we eat what we are supposed to (variety, quality, frequency etc) and we skip what the body doesn’t recognize, is it possible that we will get all our essential aminos, and as such sufficient protein? I, for one (and as some one who has worked directly with patients for over 10 years who has only seen ten out of thousands with some level of protein deficiency – worth noting that all ten were dealing with chronic disease), believe we can and will. My vegan pregnant moms have delivered healthy babies and themselves stayed healthy without analysis of their amino acids, but rather just encouragement to emphasize quality and add a little extra quantity during pregnancy and breast- feeding; my pro athletes build muscle, avoid excess body fat, avoid inflammation and stay healthy by attention to quality of their food and adhering to anti-inflammatory dietary principles which mandate more plant versus animal proteins without counting their daily amino acid profiles; my executives, flight attendants, stay home parents, and nursing home patients meet their personal health goals when we improve the quality of their intake and educate on appropriate portions, nutrient-balance and frequency…and I have yet to have an amino acid profile conversation with them.

Protein – is it in, you? Well, I hope with this blog post you now realize that’s the wrong question. You have protein in you; it’s whether or not what you are putting in you will build better quality proteins that build healthier bodies. And so I propose that instead: Protein Quality – how’s yours? as a better question for us all.

About Ashley Koff, RD
Author of Mom Energy: A Simple Plan to Live Fully Charged (September, 2011), Ashley Koff R.D. maintains a private practice, regularly lectures, and works to educate healthcare professionals and the media in an effort to improve the quality of food choices for consumers as well as on the sets of popular shows at networks like: ABC, CBS, HBO, FX and FOX. Koff regularly appears as a health and nutrition expert on national media outlets, including Dr. Oz, CBS’s The Early Show, Good Morning America Health, The Doctors, CNN and E! www.AshleyKoffRD.com

Makes: 10 cups
Prep Time: 15 min
Cook Time: 3 hours


  • 1 1/4 cups Manitoba Harvest Hemp Hearts 
  • 4 cups Rolled Oats
  • 3/4 cups Shredded Coconut
  • 3/4 cups Rye Flakes
  • 3/4 cup Sliced Almonds
  • 1/3 cup Chopped Hazelnuts
  • 1/2 cup Shelled Sunflower Seeds
  • 1/2 cup Sesame Seeds
  • 1/4 cup Flax Seed
  • 1/3 cup Hemp Seed Oil
  • 1/2 cup Honey
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt

Preheat oven to 250 F. In a large bowl combine the dry ingredients and mix well.

In a seperate bowl, whisk together the oil, honey, vanilla, cinnamon, and salt until blended, then pour over the dry ingredients. Mix thoroughly until everything is evenly coated. Put the mixture in a 12″x18″x3″ roasting pan. Bake 2.5 – 3 hours, stirring every half hour, or until granola is evenly light brown in color and mostly dry.

Let cool completely. Serve with dried fruit and milk of your choice. Store in a sealed container in the refrigerator.

Note: A blender works very well to mix together the honey, oil, and spices.

In honour of Hemp History Week our CEO & Co-founder Mike Fata sat down to share the story of the legalization of growing hemp in Canada and how Manitoba Harvest played a part in that. Check out the video below.

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