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.