I am so thrilled that Hemp Seeds can now be purchased legally for consumption in Australia. They are a fabulous source of protein and omega fats, and are a great addition to everyone’s diet.
Hemp seeds can be made into a milk, but they are also great added to your smoothies, sprinkled over salads, used to coat “energy balls”, or on top of cake icings which I also do. Another way of getting your “hemp seed” boost is to make it into a dressing like this one, which I have adapted from a recipe in the book “My New Roots” by the amazing Sarah Britton (see here).
I am a lover of chilli and tend to add it to many dishes … but if this is not your thing please know that you can eliminate in from this recipe and still get a wonderful dressing. I also like a lot of ginger, so sometimes I will add more than the 20g in this recipe, but be warned that if you do it will add quite a bit of “ginger heat” to the dressing, so again if that is not your preference then stick to the amount suggested.
Once made the dressing will need to be stored in the fridge where it will firm up, enough to be used as a dipping sauce for veggies, spread over flatbreads before adding other toppings, stirred through pasta, or folded into cooked grains. If you want it to be more of a pouring consistency straight from the fridge, then you will need to remove it at least an hour earlier and allow it to come to room temperature, then stir it well to loosen it up a little. Personally I like to use it as a “dollop” on salads or baked veggies, but it is quite runny when you first make it and can be drizzled very easily over salads and veggies then if that is your preference. Just make it in advance and allow it to sit on your bench for a couple of hours before using it as a drizzle, then store the leftovers in the fridge where it will keep for at least a week.
- 100g hemp seeds
- 100g filtered water, or more as needed
- Zest of 1 lemon
- 60g freshly squeezed lemon juice
- 50g olive oil
- 40g honey
- 20g fresh ginger, peeled weight
- 2 tsp sea salt flakes, or 1 tsp fine sea salt
- 1 tsp chilli flakes (optional, but gives a nice kick)
- 1 tsp freshly cracked pepper
- Place all ingredients into TM bowl and blend 10 seconds / speed 10
- Scrape around bowl and repeat 2 more times, or until sauce is completely smooth and creamy
- Taste and adjust seasoning if desired
- If the dressing is too thick, add a little extra water and blend again, but it will also thicken up in the fridge so take that into consideration
- Pour dressing into a glass jar and store in the fridge for up to one week
- Serve as desired