Being plant-based since the 90s, I have tried every plant milk on the market through the ages. From chalky soy sludge to the fabulous options available today. I have kissed many frogs and found a few princes.
My current go to is hemp milk and I believe it will be a staple for a very long time. I use hemp seeds (I call them hearts) all the time. I sprinkle these babies on my smoothie, salads, soups, stews—so why not milk them?
3 tablespoons of hemp hearts (30 g) gives nearly 10 grams of protein and 3 grams of zinc, over 2 mg iron, and 210 mg magnesium!
The great thing about hemp milk is that you don't need to strain it unlike oat milk and nut milks. No need to soak either. You can add a splash of vanilla which will make this milk too irresistible not to make! It tastes amazing in cereal, makes fluffy pancakes, and works well in a latte.
Hemp is also a sustainable crop (vs some nuts) that can make lots of things from clothing to paper. AND, hemp is rich in healthy fats and is a complete protein source—and a great boost for our heart.
- 1/2 cup Hulled hemp seeds
- 1 Medjool date
- Pinch Sea salt
- 2 cups Filtered water
1. Combine the hulled hemp seeds, Medjool date, a pinch of Himalayan salt and water in a food processor.
2. Blend on high speed until smooth and creamy.
3. Enjoy hemp milk immediately, or refrigerate in an airtight container for up to three days.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
Photo: Roberta Farrugia