Homemade Hemp Milk
Ladies and gentlemen, I do believe you will LOVE this easy, 3 ingredient, and pretty much 3-minute homemade hemp milk.
Many of us know because of the amount of water and energy required to grow them, almonds have gotten a bad rap lately. Yes, given the drought in California and the importance of conserving water it may very well be a good idea to pump the breaks on the almonds and almond milk/butter/etc.
But when people wax on about the problems with almond milk in terms of energy of production, I want to remind them of how much energy factory farms and industrial farming take up - like the fact that livestock pollute the air more than the "entire global transportation industry" (according to EcoWatch) or that the flagrant overuse of antibiotics and growth hormones in raising most livestock is damaging our water, soil, and bodies (and not to mention creating antibiotic-resistant superbugs).
I'm much more concerned about the environmental cost associated with factory farms and industrial-grown livestock than any little old almond.
But I digress...back to hemp milk, right? Sorry...
Ok, what I love about this is you don't have to soak the hemp seeds beforehand. You can actually just put the ingredients into the blender, strain and you're good to go. Let's get to it, shall we?
Homemade Hemp Milk
- 1/2 cup hemp seeds
- 2 dates, pitted, or 2 teaspoons of maple syrup
- 4 cups of filtered water
- (optional extra fancy stuff -- 1/2 tsp of vanilla extract, pinch of sea salt, and/or pinch of cardamom)
- place all ingredients in blender and blend well for about 60 seconds
- strain through mesh strainer or nut-milk-bag (I know, cringe) and there you have it folks.
This homemade goodness can be used in smoothies, oatmeal, homemade hot chocolate, baking, cooking, etc... and it lasts for about 4-5 days in an air-tight container in the fridge.