Hemp Milk
*Great for lactose intolerance.

• 3 cups water
• 1/4 cup Hemp Seeds
• 2 Pitted Dates
• Splash of sea salt
• Cinnamon

• Vanilla bean - cut off small piece - 1 inch
• Blend all ingredients together.

Hemp Seed and Kale Salad

• 1 bunch kale
• 1 avocado, pitted, peeled, and halved
• ½ avocado chopped into bite-size cubes
• 1 tsp salt
• 2 Tbsp lemon juice

• ⅓ cup hemp seeds
• 1 pint cherry tomatoes, halved
• 1 tsp kelp granules
• ¼ tsp cayenne pepper (or more to taste)

Preparation

• De-stem kale, tear into small pieces, and place in large bowl.
• Add avocado, salt, and lemon juice, and massage until wilted.
• Add hemp seeds and mix well. Top with chopped avocado and cherry tomatoes.
• Season lightly with kelp granules and cayenne.

Hemp Custard

• 1 cup milk
• 1 cup hulled hemp seeds
• 1/8 cup maple syrup
• 1 egg and 1 egg yolk

Directions

• Pre-heat oven to 275 F.
• Place milk in a small pot and bring to a boil then remove from heat.
• Place hemp seed in a small bowl and pour the milk and maple syrup in with the hulled hemp seed, cover lightly with plastic wrap.
• Let rest for 10 minutes, then place ingredients in a blender at high speed for 3 minutes or until smooth.
• Remove ingredients from the blender and place in a small bowl. Add the eggs and wisk.
• Place hemp mixture in four 4 ounce ramekins or coffee cups and place in an oven proof pot with hot water half way up the sides of the ramekins or coffee cups.
• Cover pot and place in oven.
• Bake for 30 to 35 minutes or until firm when you wiggle the custard.
• Remove from the pot and refrigerate.
• Serve when cool.