This recipe is a great nut free alternative to regular pesto from our friends at The Hemp Farm; suppliers of the delicious hemp hearts (hulled hemp seeds) and hemp seed oil that we sell. Everyone loves the simplicity of pesto. Whether you are making a quick pasta dish, slice of toast or salad, fresh pesto is only a quick whizz …
Hemp Seed & Broccoli-Nut Mash With Miso Gravy
This week we are delighted to have a new food blogger, Narelle Stewart, who creates delicious, innovative dishes with a focus on raw food. We’re loving her plant-rich raw twist on potato and gravy. The combination of broccoli, Brazil nuts and organic hemp hearts topped with miso gravy will stimulate your taste buds and your immune system, packed full of …
Hemp Seeds Coming Soon
As of November 12th we joined most of the developed world and can now legally consume hemp seeds here in New Zealand! Hemp seeds (also known as hemp hearts) are the most super of superfoods. They’re incredibly versatile and can easily be added to most savoury dishes, their smooth nutty flavour is divine. These super seeds are packed full of protein (more …
Cashew, Hemp & Peanut Butter
Hemp seed oil and hemp hearts are two of the absolute best nutritional products we can eat, but what’s the easiest way of adding them into your diet on a daily basis? How about making a delicious nut butter that has both the oil and hearts, with the added crunch and flavour of cashews and peanuts. Filled with amino acids, …
Hemp, Broccoli & Silverbeet Soup
This tasty green soup will give you a protein packed nutritional boost, perfect for the end of winter when cold days drag on and you may be feeling a bit sluggish. Silverbeet is one of my favourite leafy green vegetables, I love it’s distinct flavour, in this soup it works perfectly with the broccoli, mint and delicious tasting nutty hemp hearts. …
Hemp Update
On 12 November 2017 the sale of hemp seed foods for human consumption was passed by the New Zealand Food Standards Code, however, we are still waiting for domestic laws to change which is very, very slow going. Apparently we are still about a month away from the sign off which hasn’t stopped inventive chefs around the country coming up …