I love making hemp milk, by blending raw hemp seeds and water. Hemp milk is a fantastic alternative to dairy, soy and nut milks for those people suffering from food sensitivities. Try making it yourself (trust me- it is SO easy) to reduce your consumption of inflammation causing carregeenan found in commercially made milk alternatives.

Hemp hearts are my one of my favorite plant-based protein sources. Hemp contains all 10 essential amino acids. Hemp also provides a nice balance of essential fats. Hemp hearts (or seeds) are a complete protein, providing 10 grams of protein per 3 tbsp. Hemp milk is wonderfully creamy (think half and half thickness!). It can make a great base for your green smoothie in the morning.

Homemade Hemp Milk

Ingredients

1/2 cup shelled hemp seeds
3 cups filtered water
1 tablespoon maple syrup (optional)
pinch sea salt
Instructions

Place all ingredients into a blender and blend for 60 to 90 seconds or until ultra smooth. Place a nut milk bag into a large jar or pitcher  and pour hemp milk through the bag, squeezing out the milk, and leaving the pulp behind. Store your hemp milk in the fridge for 3 to 4 days.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.