The HempNut Health and Cookbook, 1st Edition

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Cover and interior design: Ideas to Images, Santa Rosa, California

Composition: Ideas to Images, Santa Rosa, California

Printing and bindery: Commercial Documentation Services

HempNut, Inc.

Fine Hempseed Foods since 1994

P.O. Box 1368

Santa Rosa CA 95402-1368

Voice: (877) HEMPNUT, (707) 571-1330

Fax: (707) 579-0940

E-mail: [email protected]

Web: www.TheHempNut.com

www.HempFood.com

First Printing March 2000Second printing August 2000

Copyright © 2000 HempNut, Inc. All rights reserved. Printed in the UnitedStates of America. No part of this book may be used or reproduced

without express written permission from the publisher, with theexception of brief quotations within articles or reviews. Informationsubject to change without notice. No liability is assumed for errors.

Proprietary to HempNut, Inc.

HempNut, Cannessence, Hempeh, HempScream, and Hempennaiseare trademarks of HempNut, Inc.

The information contained herein is true and complete to the best

of the knowledge of the publisher. However, no guarantee or warranty

is made. This book is for educational and entertainment purposes

only. Nothing in this book shall be construed as medical advice.

We recommend that you consult your physician before beginning

any diet or for any condition requiring medical advice or diagnosis.ISBN 0-966-2930-0-2

The covers of this book are printed on Vanguard Eco Blend—25% hemp, 75% post-consumer waste. Available from Living TreePaper Co., tel: (800) 309-2974.



Dedication

To my beloved wife and best friend Debra Giusti-Rose,

for her continuous inspiration.



vi

Contents

Foreword ix

Introduction xiii

1 HempNut:™ The Soybean of the New Millennium 1

2 Hempseed: 5,000 Years as Food 3

3 A Nutrition Powerhouse 9

4 Hempseed: The Original Nutraceutical 19

5 Nature’s Perfect Oil 27

6 From Hempseed to HempNut™ 31

7 A Typical HempNut™ Meal Someday Soon 33

8 Cooking with HempNut™ 35



9 HempNut™ Recipes 39

Beverages 39

Season ings 41

Breakfast 41

Dips and Sandwich Spreads 45

So up s 48

Vegetables 51

Sa uces 56

Sa la ds 58

Salad Dre ssi ngs 59

Breads, Muffins, and Crackers 61

Main Dis hes 67

Desserts 78

10 Epilogue: Hempseed Curd Manufactureby the Hmong/Miao of Yunnan Province, China 93

Nutritional Information 97

Glossary 99

Bibliography 109

About the Authors 117

Resources 119

Fine Foods from HempNut, Inc. 121

Business Opportunities 125



viii

Acknowledgments

Richard is grateful to Brigitte Mars and Petra Sperling-Nordqvist;

to our staff, Katie, Ursula, Margaret, Lilia, Stephanie, John, Kurt, and

Jessica; the guys at Ideas to Images, Gary and Robaire; Al Haeger at

Ascent Communications; Pamela Haskell-Stewart; Bill Shurtleff of the

Soyfoods Center; all our strategic partners and customers; and our

friends and families.

Special thanks to the following for their good work: the folks at the

International Hemp Association, Dr. Jace Callaway, Bill Shurtleff,

Dr. Roland Theimer, and Donny Wirtshafter, Esq. Extra special

thanks to Robert C. Clarke for the use of many of the drawings and

photos used in this book.



Foreword

Many people in Western cultures relate Cannabis with its

recreational potential while some may know that it produces an

important natural fiber. Fewer still have accepted it as a safe and

efficacious medicine. More recently, the phenomenal food potential

of its seed has received some attention particularly as “hemp,” the

non-drug varieties of Cannabis .

Similar to soyfoods, the advent of hempseed as food derives from

pragmatic Eastern cultures that have used it for thousands of years.

While poor people worldwide are malnourished through deficiencies,

North Americans paradoxically suffer from a malnutrition of

excesses. We are literally feeding ourselves to death in a futile attempt

to absorb nutrients from the empty foods that permeate our diet.

From a biochemical perspective, there is not another industrial crop

that can provide as much easily digestible protein as hempseed (up

to 25 percent in whole seed and more than 30 percent in shelledseed). Hempseed protein is also complete in that all of the essential

amino acids are present in nutritionally significant amounts.

Hempseed oil contains very high amounts of the two essential fatty

acids (linoleic acid, an omega-6 fatty acid, and alpha-linolenic acid,

an omega-3 fatty acid), which occur in a biologically optimal ratio in

this oil. Respectable amounts of gamma-linolenic acid (GLA, an

omega-6 fatty acid) and stearidonic acid (SDA, an omega-3 fatty acid)

are also present in hempseed oil.

All this in a single seed, in addition to some important vitamins,

minerals, and dietary fiber!

Although it is not a complete food by itself, one could go a very long

way on just hempseed, clean water, and air. It is not by chance that



x

successful human cultures have developed an intimate relationship

with this plant over the millennia, as no other plant has had so much

to offer in the development of our species.

More to the point, the recent innovation of efficient shelling technology spares us the chore of chewing through hulls to receive

the nutrition of hempseed. Shelled hempseed is not only nutritious,

but even small amounts can fully satisfy the appetite. In regard to

food, the surface of potential has hardly been scratched by this

tasty material.

Richard Rose and colleagues have dug deep into the rich history of

hemp to show us that the legacy of hemp foods is alive and well. This

book is a gateway toward optimal health and sends the right message

for getting the most out of our food. It offers a wide range of recipes

to cover every eating occasion, from power drinks and simple dishes

to full course meals.

Anyone who cooks will enjoy this book. Everyone else will enjoy

these foods.

J. C. Callaway, Ph.D.

Dept. of Pharmaceutical Chemistry

University of Kuopio, Finland



“And God said, Behold, I have given you every herb bearing seed,

which is upon the face of all the earth, and every tree, in the which

is the fruit of a tree yielding seed; to you it shall be for meat.”

— Genesis 1:29, KJ V

“Buddha subsisted on a single hempseed per day during the six steps

of asceticism, which led him to enlightenment.”

— Mahayana Buddhist text

“Make the most of Indian hemp seed and sow it everywhere.”

— George Washington, 1794

“Hemp is of first necessity to commerce and marine, in other words,

to the wealth and protection of the country.”

— Thomas Jefferson, 1791

“The oldest cultivated fiber plant.”

— USDA Yearbook, 1913

“Over 25,000 products can be manufactured from hemp,

from cellophane to dynamite.”

— Popular Mechanics, 1938

“Hunt out places and soil suitable for flax and hemp,

and let them there be grown.”

— Brigham Young, 1861

“If it’s good enough for God, Brigham Young, Buddha,

the USDA, Popular Mechanics, Washington, and Jefferson,then it must be good enough for us!”

— Richard Rose, 2000



xii

Hemp is Rope.

Hemp is Hope.

Hemp is not Dope.



x

Introduction

“Hemp foods?!” “ Are you crazy, is it legal?” “Sorry, I don’t think I can

work for you without talking to my lawyer first.”

Carefully considering the risks and challenges, and using all my years

of food industry experience and business school training, I finally

made up my mind: to become the first modern food industry

entrepreneur to produce hemp foods.

After making and marketing more than 60 foods from soy throughout

most my adult life, hempseed looked like an easy call. Compared to

soybean, it’s far more nutritious in many ways, lacks soy ’s anti-

nutritional factors, tastes much better, and people just plain like it

better. Plus it’s new, hip, and, most important: it’s fun!

I’m a fan of the Bill Graham saying: “Don’t give people what they

want, give them what they should want.” People should want foods

made from hemp, just as I felt years ago that they should want

soyfoods. (And let’s get this out of the way right now: Hemp is not

about drugs. You cannot get high on hemp. You shouldn’t even flunk

a drug test because of hemp. Hemp is not marijuana.)

So hemp it is, but what form?

The obvious first choice was to make a cheese alternative like our

others, but with hempseed in it. So we took our own popular

TofuRella® brand cheese alternative, replaced the tofu with hempseed

milk, and voila! We had what became the best-selling hempseed food

in modern times: HempRella.™ It melts like cheese and looks like

cheese, but contains the essential omega -3 and omega -6 fatty acids.

It’s also more nutritious and free of both lactose and cholesterol.

We introduced the product in 1994 at a national natural foods trade

show. Once the doors opened, we quickly had a crowd mobbing our



booth to see this new hempseed food. The reaction was fantastic,

the crowd never left, and we already had national distribution with

most of our customers. Although there were a few naysayers, 99

percent of the reaction has been enthusiastically positive ever since.

I have made many products from hempseed, including tofu, ice

cream, tempeh, pesto, baked goods, milk, dip, dressing, spread,

peanut butter, pudding, entrees, chocolate, and many more that

don’t even have names yet. I’ve fed hempseed dinners to thousands

of people from California to Amsterdam, including Ralph Nader at

the Crowne Plaza Hotel in Washington, DC. Hempseed tastes so

naturally good it was unnaturally easy for me to make foods that

anyone could enjoy.

I often wondered why I was working with soyfoods, considering the

variety and passion of all my other interests, as well as the difficulty

of making money with tofu in the 1980s. The answer was always the

same: I’m doing what I am supposed to be doing, living my destiny.

But my destiny didn’t just stop with making new soyfoods for hungry

people. I now realize that my destiny was to gain enough experience

making soyfoods to be able to introduce a brand new food today,

namely HempNut™ brand hempseed and other foods in the

HempNut™ family.

My 20 years of wondering finally now make sense. Luckily, I listened

to my heart and the forces at work in my life, and remained true. For

now, I have a 50-yard line seat (not to mention a contribution) in the

creation of a new food, a new market segment, and a new industry.

After watching the soyfoods industry grow in size from $75 million

20 years ago to almost $1 billion today, I’m firmly convinced that

hempseed foods have the ability to grow even faster, considering the

inherent nutritional advantages and the palatability of hempseed.

Moreover, hemp is hip!

Whereas in the ’80s I tried, often in vain, to get people to even just

taste our soyfoods (usually to a resistant scrunched-up face), today

people are eager to try hempseed foods. They even call their spouse

over to try it, then take a sample home to their neighbor, all the while

xiv The H emp Nut H ealt h and Cook book TM



expressing amazement at its taste and nutrition, then thank us for

our pioneering work. This difference in perception is key to consumer

acceptance and convinces me that hempseed will become the

“soybean of the new millennium.”

But not just any ol’ hempseed . . .

Richard Rose

Santa Rosa, California

March 17, 2000

Int roduct ion



Shelled hempseed,

HempNut™ brand.

Photo: Larry Stanley.

1HempNut:™

The Soybean of the New Millennium

I started working with hempseed in 1993 like most

others: by buying birdseed at a local feed store. Thousands of tons of

hempseed were imported into the U.S. every year for birdseed, but

not for human consumption, so we used what we could get.

As a meticulously sanitary food processor, I was shocked by the low

quality of the hempseed back then. It was dirty, contaminated with

foreign objects from the farm, high in bacteria, and had residual THC

stuck to the outside of the shells. We cleaned it thoroughly and

sterilized the finished foods with pasteurization, but I was still

unhappy about the whole situation. I knew we had to make the jump

from animal feed to human food in order to be successful.

Eventually, after eating one too many whole hempseed bars and

having to pick shells out of my teeth for the rest of the day, I said,

“Enough! I want a hempseed without a shell!” So started the genesis

of what today is HempNut™ brand shelled hempseed.

First, one of my loyal and valuable staff spent days and days

meticulously taking shells off hempseeds, one at a time. After days,

we finally had enough to test for nutritional value: Hooray, most of

the nutrition is in the kernel, with mainly fiber, some fat, and

chlorophyll in the shell.



The H emp Nut H ealt h and Cook book 2TM

Now we knew we really did have something worth pursuing. We

worked on how to shell in large quantities, testing rollers and presses

and impacters and disintegrators and heat and cold and microwave

and sprouting and popping and extrusion and more. Although

impact shelling is the current technology for most shelling, I was not

satisfied with the way it degrades the kernel and leaves small pieces

of shell in the material.

I wanted something better, a technique to make the quantum leap

from low-quality birdseed to a high-quality nutraceutical. After much

thinking, I came up with a completely new technology resulting in

better-shelled hempseed at a lower cost, with less loss, less breakage,

fewer shell pieces, less bacteria, and no THC. We expect to see this

patent-pending technology implemented soon. It will effect thebiggest technological advance in hempseed processing ever.

When we first started shelling hempseed, I coined the brand name

HempNut™ for my brand of shelled hempseed. Some like our Hemp-

Nut™ brand name so much they have taken it for their own use.

Based on an ancient grain, our HempNut™ brand inspired a new

segment of the food industry.

After successfully introducing more than 60 new soyfoods in the

1980s, we have plans to be quite busy for the next few years. Expect

to see a number of HempNut™ brand foods from us, including

organic and kosher varieties, nutritional oil, peanut butter, milk,

yogurt, cheese alternative, veggie burgers, energy bars, chocolate

bars, cookies, ice cream, corn chips, protein powder, and many more.

Finally, we have taken hempseed out of the feed stores and into

the vitamin aisle. We can bring hempseed into the new millennium

as a super-food, a nutraceutical ingredient wholesome for all food

processors.



2Hempseed:5,000 Years as Food

Hemp is native to China, where it has been cultivated

for at least 5,000, possibly even 12,000, years. Imprints of what

appears to be hempen cloth have been identified on Neolithic pots

from the site of Pan-pho in Shensi.

The earliest Chinese references to hemp are in the Ch’i Min Yao Shu.

Both the plant and the cloth made from hemp are mentioned many

times in classical texts, including the Shih Ching (11th century BC),

Chou Li, and Li Chi (both about 100 to 200 BC). Religious Shinto

ceremonies in Japan still require the use of hempen ritual cloths.

Not only has hemp fiber been used for thousands of years to make

cloth, rope, paper, and the like, but hempseed has been used for just

as long to make food and oil. It might have been one of the first

cultivated foods in China. In comparison, soybean has been

cultivated for only about 3,000 years, also in China.

In the 6th century AD, the Ch’i Min Yao Shu advises: “Some of China’s

most important crops, like rice, millet, and hemp, have been

cultivated since Neolithic times. . . . It seems probable that the earliest

oil-crops cultivated in China were brassicas and hemp.”

Hempseed was the sole source of edible vegetable oil in areas of Asia

where imported vegetable oils were unavailable or prohibitively



4 The H emp Nut H ealt h and Cook book TM

expensive. Locally grown hempseed and

the hempseed oil pressed from it were

observed by a National Geographic

expedition documenting traditional

Nepalese village life in the 1970s.

The consumption of raw or roasted

hempseed is still common in China;

available at food markets, it has remained

a popular traditional food for centuries.

The indigenous Hmong have reportedly

been making hempseed tofu (without

soybean) for more than 1,000 years (see

page 93).

In Japan, warriors during the feudal age

often used balls of ground hempseed and

brown rice gluten to keep them strong

during war. Hempseed remains in the

diet in Shichimi, used for seasoning, and

Asanomi , a tofu burger with hempseed

pressed into it. Tibetans use hempseed in

a buttered tea.

In South Africa, Suto mothers wean their

children with a hempseed and bread or

mealie pap. In India, hempseed has been

pressed since ancient times to provide a

Hempseed has been a staple of the diet sold in markets

throughout China for thousands of years. Photo: Robert

C. Clarke—International Hemp Association.

table oil for flavoring food. It is still eaten by poor people, who

consider it a tasteful and nutritious staple of their diet. They mix it

with goosegrass to make bosa , or with wheat and rice or amaranth

to make mura .

It has been suggested that the Hebrew word Tzli ’ q makes referenceto a Jewish meal of roasted hempseed popular in medieval times and

sold on European markets. (The first part of the name simply means

“roasted,” and the final Quoph , an abbreviation of q ’ aneh , is the word

for Cannabis ).



Chap t er 2 — H emp seed: 5, 000 Years as Food

In the European Old Country, peasants planted hempseed on saint’s

days. Eating hemp porridge, they were more resistant to disease than

the nobility, who considered hemp a food of the lower classes. Monks

were sustained by three meals a day of hempseed in the form of

porridge, gruel, or soup.

Hempseed was an abundant food of the rural poor in 15th century

Europe because of increased hemp cultivation for fiber to supply

colonial ships with sails and rope. The raw material came from the

traditional hemp cultivation zones in northeastern Europe, where

hempseed was made into vegetable oil, hempseed meal, and a

smooth paste similar to peanut butter.

In the Baltic nation of Latvia, hempseed is traditionally included in

festival foods on St. John’s Day. In Latvia and the Ukraine, a Cannabis

dish is served on Three Kings’ Day. A soup made from hempseed,

called semientiatka, is eaten ritually on Christmas Eve in Poland,

Lithuania, Latvia, and Ukraine. Southern Slavs offered Cannabis seed

at weddings to ensure happiness and wealth.

The Doukabours, a Christian vegetarian freedom sect living in

western Canada since the turn of the century, apparently prepared

hempseed paste for food when they were in Russia. In the New World,

they resumed growing and using hemp for food and fiber before andafter prohibition.

Hempseed has been a primary survival food during times of famine

in China, Europe, and Australia. Near the end of World War II, hemp

saved multitudes of starving people in northern China. General

Counsel Ralph Loziers of the U.S. National Institute of Oilseed

Production told the congressional committee studying marijuana

prohibition in 1937:

Hempseed . . . is used in all the Oriental nations and also in a

part of Russia as food. It is grown in their fields and used as

oatmeal. Millions of people every day are using hempseed in

the Orient as food. They have been doing this for many

generations, especially in periods of famine.




An early drawing of various aspects of Cannabis sativa L. Photo: Harvard Botanical Museum.



Chap t er 2 — H emp seed: 5, 000 Years as Food

In the early days of our country, farmers could be fined if they did

not cultivate hemp for sails, rope, paper, and clothes. They paid their

taxes in hemp. George Washington and Thomas Jefferson were

among the biggest proponents of hemp.

The U.S. government required farmers to grow hemp during World

War II to supply the military. A 17-minute film, called “Hemp for

Victory,” detailed history and cultivation methods (copies are still

available). The U.S. has more than 500,000 acres of wild hemp

growing today, second in acreage only to China.

Hemp is legal under U.S. federal law, according to the Controlled

Substances Act. A “Producer of Marihuana” [sic] permit is required,

then from the USDA, now from the DEA. However, the last hemp

company to get a permit was in Wisconsin in 1957.

Keeping hemp off the fields because of its cousin marijuana is like

banning poppy seed because of its cousin opium. While U.S. farmers

clamor to be allowed to grow it, hemp is cultivated in almost every

industrialized country except the U.S., which has to import millions

of pounds every year. Sterilized hempseed and hemp fiber are legal

worldwide.

More than 60 years ago, Popular Science stated that hemp had 25,000

uses, and there are many more today. All around the world, fibrous

hemp stalks are made into textiles and clothes for companies such

as Armani and Patagonia, spun into twine and rope for the mining

industry, and converted into carpets for Interface.

The fiber is made into paper for Crane and Co., animal bedding,

particle board, linoleum, plastic for BMW and Mercedes-Benz, fuel,

and building materials. More than 1,000 houses have been built in

Europe using mineralized hemp stalk and water.

Hempseed oil is used in several products by The Body Shop,

accounting for 4 to 12 percent of sales after only 18 months on the

market. Hempseed meal is used in beer brewing to give flavor and




body. In Germany, hempseed meal and shelled hempseed are sold

to bakeries.

Hempseed might be even more valuable for human and industrial

uses than hemp fiber. It is certainly one of the most nutritious foodson earth, containing all the essential fatty acids and essential amino

acids needed to maintain good health.

Forty percent more nutritious than whole hempseed, HempNut™

brand shelled hempseed consists of 31 percent high-quality, easily

digestible protein, 36 percent essential fatty acids, the “good fat,” and

6 percent fiber. It is also high in vitamins and important minerals.

Tasting similar to pine nuts and sunflower seed, it can be used in

almost any recipe. HempNut™ provides a legal product without heat

sterilization or detectable amounts of THC.

HempNut™ received a Hempy Award for Technical Innovation

because it is the result of a technological breakthrough unparalleled

in the ancient history of hempseed as food.

One of the earliest Western

illustrations of Cannabis, from

the works of Dioscorides

(1st century). Courtesy of Robert C. Clarke—International

Hemp Association.



3A Nutrition Powerhouse

Shelled hempseed, including HempNut™ brand, is the

most nutritious plant food on earth. As complete as soy, it has almost

as much protein but is more digestible.

Hempseed is free of the trypsin inhibitors and oligosaccharides found

in soybean, which impair protein absorption and cause digestive

problems, respectively. A significant number of people are allergic

to soy products, whereas hempseed is rarely allergenic. Furthermore,

soybean is now being genetically modified, not so hempseed.

In 1881, a German scientist first discovered that hempseed contains

edestin, its main protein, and in 1889, that hempseed contains

lecithin. The nature of enzymes became known in 1909 when a

British scientist discovered the enzyme protease in ungerminated

hempseed, which he called “vegetable trypsin.” Today, enzymes are

used in virtually every aspect of the food ingredient industry, from

cheese to flavorings to meat tenderizers.

In the early 20th century, edestin was one of the most studied proteins

in both science and industry. In 1915, the Journal of Biological

Chemistry discussed edestin at length, presenting ideas that wouldlater form the basis for protein complementarity and combining, a

popular but since refuted concept among vegetarians.




A later issue published a vegetable protein study; edestin was

considered suitable as a sole protein source for animals: “Protein

feeding in the future will be based rather on the amino acid makeup

than on the results of past feeding experiments.” The study also stated

that “the relatively large amount of lysine present in the soy bean . . . ,

hempseed, and sunflower seed is especially noteworthy.”

In 1932, a patent was issued for a gluing process using hempseed

protein—today, milk protein is used in glues. In 1937, the samescientists who first spun vegetable protein for food issued a patent

using hempseed protein to make spun filaments, films, and threads

that are like silk and wool.

The quantity of protein in HempNut™ is higher than that found in

animal foods, and second only to soybean, which would still first

Protein content comparison of various foods.

0.0%

5.0%

10.0%

15.0%

20.0%

25.0%

30.0%

35.0%

40.0%

S o y b

e a n

H e m p

N u t ™

H a m b

u r g e r b e

e f F i s h

B l u e c h e

e s e , c h

e d d a

r

C h i c k e n

W h o l e

h e m p

s e e d

A l m o n

d

W h e a t

f l o u r

E g g

T o f u

R i c e

M i l k , s

k i m

35.0%31.0%

27.1%26.0%

23.0%18.3%

13.3%12.0%

8.0%7.5%

3.7%

23.5%23.5%



Chap t er 3 — A Nut rit ion Powerhouse

need to be processed, lowering its protein content. The protein

contains all essential amino acids, including high amounts of

cysteine and methionine, sulfur-containing amino acids often

lacking in a vegetarian diet. HempNut™ is also high in glutamic acid,

a precursor to a neurotransmitter that alleviates stress.

About 65 percent of the total protein in hempseed is edestin, which

has the same Greek root as the word “edible.” Only found in

hempseed, edestin aids digestion and is nearly phosphorus-free.It is considered the backbone of the cell’s DNA.

The other third of hempseed protein is albumin, another supreme-

quality globular protein similar to that found in egg whites

and human blood. Highly digestible, albumin is a major source of

free radical scavengers. It is the current industry standard for

protein evaluation.

S o y b

e a n

H e m p

N u t ™ F l a

x

S e s a m

e B r a

z i l

P e a n

u t

W h o l e

h e m p

s e e d

A l m o n

d

H a z e l

n u t

M a c a d

a m i a

C a s h e

w O l i v e C o

r n

Linoleic Acid (Omega-6 LA)

Linolenic Acid (Omega-3 LNA)

0%

5%

10%

15%

20%

25%

30%

35%

40%

C a n o l a

1%2%

7%9%

2% 2%3%

7%9%10%

9%9%14%

16%

22%

5%

21%

28%

20%

Essential fatty acid (EFA) content of common oilseeds, per cup of whole seed.




0.00

5.00

10.00

15.00

20.00

25.00

m g / g

HempNut™ 18.80 9.10

Egg whites 9.50 6.48

Tofu, regular 5.9 5.7

Human milk 2.78 3.12

Cow’s milk, whole 3.44 2.72

Leucine Lysine

10.30

4.77

3.7

0.62

1.61

Threonine

21.90

6.89

4.8

1.21

1.70

Phen+tyro

14.20 9.60 11.40 3.90

8.42 4.20 6.98 1.64

4.3 1 4.1 1.2

1.39 0.65 0.75 0.23

2.40 0.86 2.23 0.49

Valine Meth+c yst Isoleucine Tr yptophan

Essential amino acid comparison of HempNut,™ egg whites, tofu, human milk, and cow’s milk.




Not only is hempseed an incredible source of protein, but it also

contains an exceptionally high content of polyunsaturated fatty acids

(PUFAs). At 80 percent, hempseed oil is one of the richest sources of

PUFAs, specifically the two essential fatty acids (EFAs): linoleic acid,

an omega -6 fatty acid (abbreviated “LA,” chemical name 18:2w 6) and

alpha-linolenic acid, an omega -3 fatty acid (“LNA,” 18:3w 3).

EFAs are “essential” because the human body cannot manufacture

them so they must come from dietary sources. Hempseed oil

contains approximately 60 percent LA and 20 percent LNA.

HempNut™ itself naturally consists of about 50 percent oil with

approximately 36 percent EFAs.

Essential fatty acids (EFAs) are considered “good” fat. The 3:1 ratio

of LA to LNA in hempseed oil has been suggested to be optimal for

long-term health maintenance as more or less the same ratio is found

in healthy human tissue, especially that of the fetal brain, and

mother’s milk. EFAs are incorporated into all membranes of the body.

The LA-LNA ratio in hempseed oil is unique among plant oils. It is

the opposite in flax seed (fresh linseed) oil, another rich source of

EFAs. Unlike hempseed oil, flaxseed oil is superior for short-term

treatment of LNA deficiency but unsuitable as a long-term dietary

staple. The current recommended daily allowance (RDA) of hempseed oil for an adult is 1.4 to 4.6 grams of LNA and 8 to

14 grams of LA.

Hempseed oil may be considered a “diet oil,” contributing fewer

calories than other oils or fats because it is so rich in EFAs

(80 percent), which support the metabolism instead of being used

for energy or stored as fat.

The reduction of EFA intake with fat-free diets makes people feel

hungry and deprived. It may cause them to binge on high-caloricfoods to compensate. The body needs to have some fat in the diet

in order to absorb important fat-soluble nutrients such as vitamins

A, D, E, and K. A diet devoid of fat often results in dry skin and hair

and, in more serious cases, learning and vision problems, among

many others.




Fat-free, low-cholesterol diets have been correlated with violent short

tempers in human and animal studies. Such diets can cause high

cholesterol levels because the body makes excess cholesterol in an

attempt to make up for the lack of EFAs. Particularly on a low-fat diet,

it is critical to consume enough EFAs to maintain health.

Most everyone is aware that a diet high in saturated fatty acids, such

as those found in red meat, causes plaque in the arteries and inhibits

blood flow, thus increasing the risk of stroke and heart attack. Fried

foods as well as hydrogenated and refined oils produce trans -fatty

acids, which have a similarly detrimental effect and displace the

essential fatty acids (EFAs) one should be getting.

EFAs have a slippery quality and remain liquid at body temperature,

so they do not contribute to the clogging of arteries like trans -fatty

and saturated fatty acids do. EFAs also make blood platelets less

sticky; sticky platelets easily clot and block blood vessels.

EFAs are too unsaturated to be used as storage fats. In contrast to

the shorter-chain and more saturated fatty acids, they serve not as

energy sources but as raw materials for cell structure and as

precursors for the synthesis of many of the body ’s vital bio-

chemicals, including hormones and prostaglandins. EFAs also help

carry off toxins from the skin, kidneys, lungs, and intestinal tract.They create energy within our cells by transporting oxygen from red

blood cells into them.

Converted into hormone-like substances known as prostaglandins,

they regulate many cellular functions such as cholesterol production

and blood platelet aggregation. As the different prostaglandins often

have opposite effects, they are needed by the body in a delicate

balance obtained from a balanced intake of the two essential fatty

acids, LA and LNA.

In the body, some LA and LNA is changed into other forms of

polyunsaturated fatty acids, namely gamma -linolenic acid (“GLA,”

an omega -6 fatty acid, C18:3w 6) and stearidonic acid (“SDA,” an

omega -3 fatty acid, 18:4w 3), respectively. This process happens

through the enzymatic action of delta -6-desaturase. Trans -fatty acids

inhibit this enzyme and thus the production of GLA and SDA, which




serve as an intermediary in the formation of longer-chain fatty acids

and vital hormone-like prostaglandins in the body.

GLA is found in minute quantities in most animal fats. Oats, barley,

and wheat germ also contain small amounts, as does humanmilk. Good sources of GLA include hempseed and hempseed oil

(2–6 percent GLA in whole hempseed), blue-green algae Spirulina ,

evening primrose oil, black currant seed oil, borage oil, and some

fungal oils.

The alleviating action of GLA on psoriasis, atopic eczema, and

mastalgia is already well documented; GLA preparations are

frequently prescribed for the treatment of the latter two disorders.

GLA has also been researched for its beneficial effects in cardio-

vascular, psychiatric, and immunological disorders.

SDA makes up as much as 2 percent of some hempseed oils and

is also important for the human diet. Although black currant seed

oil may contain up to 9 percent SDA, the combination of SDA and

GLA in hempseed oil maintains the 3:1 balance so significant for

human health.

LNA is also the building block of the longer-chain omega -3 fatty acids

EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), found

naturally in cold-water fish. The analogous product derived from LA

is the longer-chain omega -6 fatty acid AA (arachidonic acid).

Vegetarians and those who do not eat fish can obtain omega -3 and

omega -6 fatty acids through hempseed oil or HempNut.™ Fish oil

and flax seed oil are high in omega-3s but low in omega-6s. Fish

oil may be high in cholesterol.

A deficiency of omega -6 fatty acids can result in disorders such as:

arthritis, behavior disturbances, cardiovascular problems, excessive

thirst and water loss through the skin, hair loss, infection, kidney and

liver degeneration, miscarriage, poor circulation and glandular

function, premenstrual syndrome, reduced sperm motility and

impotence in men, slow growth and wound healing, and skin diseases.




A deficiency in omega -3 fatty acids can cause such problems as

angioplasty, arrhythmia, asthma, atherosclerosis, attention deficit

hyperactivity disorder, bipolar disorder, breast cancer, colon cancer,

coronary heart disease, Crohn’s disease, cystic fibrosis, dementia,

depression, diabetes, dry skin, elevated serum triglycerides,

emphysema, hypertension, immune weakness, inflammation, lack

of coordination, learning disabilities, memory loss, migraine

headaches, myocardial infarction, normal brain and eye develop-

ment in infants and children, obesity, prostate cancer, psoriasis,

rheumatoid arthritis, schizophrenia, and sudden cardiac death.

Diets high in animal protein while low in fiber, carbohydrates, and

EFAs should not be used for more than three months as they are

difficult to digest and therefore hard on the kidneys. Besides, they are not vegetarian-friendly.

HempNut™ could be the missing link in such high-protein, low-

carbohydrate diets because of its high content of easily digestible

protein, fiber, and EFAs. A balanced diet including HempNut™ is

healthy, satisfying, and sustainable—less overall food consumption

results in less work for the body.

HempNut™ is rich in gamma -tocopherol, a form of vitamin E that

acts as a natural antioxidant reducing the risk of rancidity and freeradical damage in oils. It also contains carotene, a natural precursor

to vitamin A, which strengthens the eyes and mucus membranes.

Other nutrients found in HempNut™ are lecithin, choline, inositol,

and phytosterols:

Lecithin is a type of lipid found in the protective sheaths

surrounding the brain and nervous system. It also aids in the

breakdown of fats and enhances liver activity and enzyme

production.Produced from lecithin, choline is needed for nerve impulses

from the brain throughout the nervous system, and for liver

and gall bladder function. Its derivative acetylcholine, lacking

in Alzheimers, is crucial for short-term memory.




Inositol promotes hair growth, reduces cholesterol levels, pre-

vents artery hardening, and is calming to the nervous system.

Phytosterols, sometimes described as “plant hormones,” affect

cholesterol absorption.

HempNut™ is also high in minerals such as phosphorus, potassium,

sodium, calcium, magnesium, sulfur, iron, and zinc:

Phosphorus is needed for cell growth, kidney function, heart

contraction, and bone formation. Potassium supports the

nervous system and regular heart rhythm and, with the help of

sodium, aids in the body ’s balance of water.

Calcium is also essential for a regular heartbeat, strong teeth

and bones, and nerve impulses. Magnesium is needed to

transmit the nerve and muscle messages.

Sulfur helps the body resist bacterial invasion and protects it

against toxic substances. Moderate amounts of iron help in the

production of red blood cells and energy. Zinc is important for

a healthy reproductive system and the male prostate gland. It

improves wound healing and strengthens the immune system.

Hardly any other food source provides such a significant range of

health-promoting nutrients. We think HempNut™ hempseed oil and

HempNut™

shelled hempseed could be helpful to prevent many illnesses common in the Western world today.



4Hempseed:The Original Nutraceutical

Throughout history, hempseed has been recognized for

its medicinal properties still worthy of serious consideration today:

Anti-inflammatory – Soothes and reduces inflammation.

Antiseptic – Prevents bacterial growth, inhibits pathogens, and

counters sepsis.

Demulcent – Soothes irritated tissues, especially of the mucus

membranes.

Diuretic – Increases urine by promoting activity of the kidneys

and bladder.

Emollient – Used externally to soothe, soften, and protect the

skin.

Hypotensive – Lowers high blood pressure.

Laxative – Stimulates bowel action; particularly whole

hempseed due to its bulk and soothing qualities.

Tonic – Promotes general health and well-being, supports all

organs, builds energy and strength.

In 1st-century Rome, Emperor Nero’s physician Dioscorides

recommended hempseed juice (oil) as a remedy for earaches.

Another physician, Pliny the Elder, suggested hempseed juice to

expel insects and worms from the ear, and relieve constipation in

farm animals. The seed was also prescribed to remedy gout.



20 The H e mpNu t H e alth and C ookb ook TM

In the 1794 edition of the Edinburgh New Dispensatory , British

herbalist Nicholas Culpeper referred to an emulsion of hempseed oil

in milk that was given as treatment for venereal disease and as a cough

remedy. He also wrote, “[An] emulsion or decoction of the seed . . .

eases colic and always the troublesome humours in the bowels and

stays [stops] bleeding at the mouth, nose and other places.”

The oldest references to hempseed as an herbal medicine date back

to the Chinese pharmacopoeia more than 2,000 years ago. During

the 1st century AD, the famous Chinese surgeon Hua T’o made an

effective anesthetic from hempseed and wine, which was used during

difficult abdominal surgeries.

During the Ming Dynasty (1368–1644 AD), a text called Ri Yong Ben

Cao (Household Materia Medica) included hempseed as medicine,

and a large section of the Pen T’sao Kang Mu pharmacopoeia was

devoted to hempseed. It was classified as a “superior” medicine

inherently non-toxic and suitable for long-term use.

The Pen T’sao writes that hempseed will “aid in the growth of the

body ’s muscle fiber . . . [and] increase the flow of mother’s milk,” and

that “it can be used to hasten childbirth, where the delivery is

troubled with complications, or overdue.” Quoting older texts, it

proclaims that whole hempseed is useful “to mend and help all of the central areas and benefit the chi [life force].”

The book also includes a “Formula to Build Up an Age-Enduring

Supply of Beneficial Qi” (Nai Lao Yi Qi ) where two liters of hempseed

and one liter of soybeans are boiled together, then slowly fried until

they become a dried powder, which is rolled up with honey to form

pills taken twice daily.

Around the turn of the 19th century, hempseed was widely consumed

in China as a longevity tonic to prevent old age and “firm the flesh.”Boils on the heads of children were treated with a poultice of ground

hempseed and honey. A variety of ma zi (hemp plant) that produced

pea-sized hempseed was considered of the highest quality.

In traditional Oriental medicine, hempseed is classified as being

sweet and neutral, affecting the stomach, spleen, and large intestines.



C hapte r 4 — H e mpse e d : The O riginal Nu trace u tical

It is indicated for dysentery and has been used as a diuretic agent

destroying worms. Lubricating and nourishing the colon, it is still

included in patent formulas for its laxative properties, a remedy

gentle enough for the elderly and postpartum women.

It is also prescribed to aid menstrual irregularities, childbirth,

prolapsed uterus, postpartum recovery, fever reduction, severe

vomiting, “blood deficiency,” constipation due to intestinal dryness,

and wound healing. Hempseed oil is used topically for sores, burns,

sulfur poisoning, hair loss, dry throat, and ulcerations.

Chinese formulas including hempseed are Ma-zi-ren-wan (Cannabis

seed pills) for constipation with hemorrhoids, and Wan-bing-hui-

chun (intestine moistening decoction) for the treatment of

constipation. They are available in Oriental medicine shops. Average

intake of hempseed in a patent combination formula is 9 to 15 grams.

Hempseed oil contains methyl salicylate, terpenes including

caryophyllene and myrcene, and cannabidiol, which have anti-

microbial, anti-fungal, anti-inflammatory, and analgesic properties.

Conditions that may be helped by EFAs

In the past few years, many studies have shown the power of omega -3fatty acid in preventing or treating many illnesses and conditions.

These studies have been published in such respected medical

journals as The Lancet, Annals of Internal Medicine, Journal of the

American Medical Association, American Journal of Cardiology, New

England Journal of Medicine, British Medical Journal, American

Journal of Epidemiology, Archives of Internal Medicine, Archives of

General Psychiatry, Nutrition Today, Medical Journal of Australia,

Cancer, Journal of Lipid Research, Lipids, American Journal of Clinical

Nutrition, American Journal of Health-System Pharmacy, Nutrition

Reviews, and British Journal of Nutrition.

In those studies omega -3 was found useful for angioplasty,

arrhythmia, asthma, atherosclerosis, attention deficit hyperactivity

disorder, bi-polar disorder, breast cancer, colon cancer, coronary

heart disease, Crohn’s disease, cystic fibrosis, dementia, depression,




diabetes, elevated serum triglycerides, emphysema, hypertension,

memory loss, migraine headaches, myocardial infarction, normal

brain and eye development in infants and children, obesity, prostate

cancer, psoriasis, rheumatoid arthritis, and sudden cardiac death.

They also found that it was important to consume vitamin E with

omega -3s, to prevent oxidation (rancidity). Although most of the

studies used omega -3 from fish or flax oils, hempseed oil should be

acceptable as well, as it is 20 percent omega -3.

The following conditions may be helped by adding EFAs in the form

of hempseed oil or HempNut™ to the diet. (This is not a diagnosis or

recommendation, which should only be under the advice of a

physician.)

Addiction Nobel-prize nominee Dr. Johanna Budwig suggests that

EFAs have been helpful in treating addictions to alcohol, cigarettes,

drugs, and sex-and-violence patterns. EFAs enable a person to

manage stress better: nerve and brain functions stabilize, and the

electric currents across the brain’s cell membranes increase inducing

a person to feel more focused and calmer.

Arthritis and other inflammatory disorders GLA reduces inflam-

mation in joints, while LNA has demonstrated anti-inflammatory

effects in diseases such as bladder infection, ulcerative colitis, andCrohn’s disease, a chronic inflammation of the bowels.

Attention deficit, hyperactivity, and other mental disorders EFAs are

critical for a healthy functioning of the brain cell membranes as most

of the brain’s cell walls are composed of fats. Adequate amounts of

EFA maintain the brain cells’ fluid and flexible condition. Children

require both LA and LNA for proper brain maturation. A deficiency

in LNA, in particular, can contribute to learning disabilities. Research

using supplementation of LNA and LA indicates that they are useful

in the treatment of attention deficit disorder ( American Journal of Clinical Nutrition ), depression, and schizophrenia (Dr. Donald

Rudin, medical researcher and physician).

Cancer Improving cellular utilization of oxygen, LNA reduces tumor

formation and slows tumor growth by decreasing the metastasis of




cancer cells. Cancer cells and tissue have lower GLA and LA levels

than healthy tissue, and blood samples taken from cancer patients

were lacking in EFAs. When a diet high in EFAs and skim milk protein

was fed to the cancer patients, tumors receded, and many patients

recovered during a three-month period. Saturated fats and refined

vegetable oils are believed to be contributing factors in cancer; so

are trans -fatty acids, as Dr. Johanna Budwig proposes.

Cardiovascular diseases Most cardiovascular diseases are caused by

the formation of arterial plaque, the deposit of hardened material

on the interior walls of arteries. This process may eventually block

blood flow and cause arteriosclerosis and strokes. LDL cholesterol,

a sticky substance present in the blood, has been identified as one

of the main contributors to arterial plaque formation. Among otherfactors, saturated fatty acids found in animal fat contribute to a high

level of LDL, the bad form of cholesterol, while reducing HDL, the

good form of cholesterol, in the blood. Dietary treatment with daily

doses of LA and GLA, which correspond roughly to 4 teaspoons of

hempseed oil, has resulted in a decrease of elevated blood levels of

both LDL and total cholesterol.

Child health Hempseed is a galactagogue, increasing production of

the nursing mother’s milk. Infant formulas are now required to be

fortified with EFAs, which are essential for the development of thepre- and postnatal baby. When LA is deficient in a child ’s diet, growth

is slowed, especially that of the brain, skin problems occur, and colic

and diarrhea are more common. Pregnant and nursing mothers

should include fresh hempseed oil in their diets.

Constipation Traditional Chinese medicine maintains that large

quantities of hempseed act as a demulcent laxative, soothing and

lubricating the bowels and thus useful in the prevention of

constipation.

Diabetes Elevated blood sugar levels, a condition of diabetes, can

cause an EFA deficiency in the body. With age-onset diabetes,

symptoms of numbness and tingling in the extremities can be

alleviated with a daily intake of 360 milligrams GLA, the equivalent

of 3 teaspoons of hempseed oil or 6 teaspoons of HempNut.™




Diarrhea Hempseed tea soothes irritated intestines and provides

nutrients during bouts of diarrhea. Eaten in moderate amounts as

gruel, it can help solidify the stool.

Earache Hempseed oil is used in eardrops to loosen earwax, reducepain, and fight infection.

Edema EFAs assist the kidneys in eliminating excess tissue water.

Hempseed is also a diuretic, relieving the swelling of edema.

Fatigue EFAs help maintain alertness. EFA deficiency can

contribute to anemia, which is accompanied by loss of energy. They

shorten the time it takes for tired muscles to recover by assisting the

conversion of lactic acid to carbon dioxide and water. Athletes

ingesting EFAs report an increase of stamina and strength, higherperformance levels, and quicker recovery of muscle fatigue, sprains,

and bruises.

Immune deficiency In order to resist and recover from infection, the

body requires globular protein to produce antibodies. Hempseed is

rich in globular proteins and EFAs, both of which contribute to

immune response. EFAs improve the metabolic rate through

oxidation, thus helping to prevent the build-up of harmful yeasts and

bacteria. They also strengthen cellular membranes, making them less

susceptible to infection.

Menopause Dry skin, vaginal dryness, night sweats, hormone pro-

duction, hot flashes, and moodiness can all be improved with EFAs.

Multiple Sclerosis EFAs slow nerve deterioration. Studies show that

supplementation of EFAs and GLA improve MS. In geographical areas

where EFA consumption is adequate, MS is rare.

Neurodermitis and skin ailments Patients with neurodermitis show

a deficiency of omega -6 and omega -3 fatty acids. It is assumed thatthe enzymatic synthesis of GLA and SDA, and subsequently of

prostaglandins, is inhibited. A deficiency in LA is also associated

with eczema and psoriasis, as LA helps regulate water loss through

the skin. Due to its high content in LA and GLA, in particular,

hempseed oil can assist in the treatment of these disorders. The

daily oral intake found to improve the skin condition over a




12-week period corresponds to about 4 teaspoons of hempseed oil

or 11 ⁄ 2 ounces of HempNut.™ Another study showed improvement

through external application of an ointment containing GLA, so

hempseed salve or balm might be useful. Hempseed oil can relieve

itching of the skin, speed its healing process, and prevent dry,

cracked skin as well as stretch marks. A rejuvenative, it not only

keeps the skin smooth and velvety but can actually slow the skin’s

aging process. HempNut, Inc. sells a popular, high-quality lip balm

in stick form, with SPF-15 sun block. It is available in two natural,

fresh flavors: tangerine and spearmint.

Obesity Using “good” fats such as EFAs can help reduce hunger:

fat in the small intestine stimulates the release of chemical

transmitters that make the brain feel satisfied and thus the stomachless hungry. EFAs help break down excess saturated fat by increasing

the metabolic rate.

Osteoporosis Bone loss is a serious concern for the elderly often

associated with kidney and artery calcification. EFA supplementation

improves calcium absorption and enhances overall bone strength.

Premenstrual syndrome PMS can manifest in painful muscular

tension, swelling of the breasts, nervousness, irritability, and

depression. Research indicates that women with PMS suffer from ametabolic weakness converting LA into GLA, and subsequently into

prostaglandins. A daily intake of 1.37 grams LA and 156 milligrams

GLA over a period of 12 weeks has shown to significantly improve

PMS symptoms. This intake corresponds to 1 teaspoon of hempseed

oil or 2 teaspoons of HempNut™ per day.

Tuberculosis Thirty years of experience in Czechoslovakia found

that a diet appropriate for tuberculosis must be high in protein. The

study states that “[g]round hempseeds extracted by milk at a

temperature from 60 to 89 degrees C. prove to be—even in theirsmallest doses—an utmost effective remedy,” and that hempseed is

the “only food that can successfully treat the consumptive disease

tuberculosis.” EFAs help restore wasting bodies by improving the

damaged immune systems. They also make it easier for the patient

to liquefy and expel mucus built up in the lungs.



5Nature’s Perfect Oil

The domestic, medicinal, and industrial use of hempseed

oil has been extensive and widespread. Hempseed oil may have lit

the lamps of the legendary Aladdin and Abraham the Prophet,

because it was considered the brightest lamp oil; burning cleanly, it

produces no smoke and does not harm the eyes.

The original diesel engines ran on hempseed oil, an industrial oil

common in Europe for centuries. The paint and varnish industry

used hempseed oil as a drying agent. In the two years prior to the

Marijuana Tax Act in 1937, 179 million pounds of hempseed were

imported into the U.S. for this purpose alone.

Hempseed oil is unusually high in polyunsaturated fatty acids

(70–80 percent), while its low content of saturated fatty acids (less

than 10 percent) compares favorably with even the least saturated

vegetable oils. Hempseed oil contains approximately 60 percent LA

and 20 percent LNA. The typical LA-LNA ratio ranges from 2.5–3:1.

The by-product of hempseed oil is “presscake,” or more accurately

“de-fatted hempseed meal.”

The high degree of unsaturation renders hempseed oil sensitive toair, heat, and light: unsaturated molecules attract oxygen; the

ensuing oxidation causes rancidity accelerated by exposure to high

temperatures or light.

Hempseed oil is not suitable for frying or baking, although moderate

heat (less than 350° F) for short periods (less than 15 minutes) may




be tolerable. It is best consumed as a table oil, in salad dressings, for

dipping bread, or in any uncooked recipe calling for oil. Better food

stores sell hempseed oil in bottles and gel capsules.

Hempseed oil is made like other common vegetable oils. Due to thedanger of rancidity, it must be extracted mechanically in a light- and

oxygen-free environment, and stabilized with antioxidants such as

vitamin E (tocopherol), vitamin A (carotene), or rosemary extract.

The package should be topped off with an inert gas such as nitrogen

and kept from heat and light.

Steam sterilization of the seed does not seem to cause significant

damage to the oil but destroys the integrity of the seed, allowing

penetration of air and molds. Maximum ripening of the hempseed

and removal of immature seeds are important for the production of

quality oil.

Unrefined hempseed oil extracted by cold-pressing methods varies

from off-yellow to dark green (due to chlorophyll) and has a

pleasant nutty taste, sometimes accompanied by a touch of

bitterness. Oil that tastes “off,” with a “fishy ” or a “paint” smell, is

rancid and should be discarded.

As the quality of manufacture will greatly impact the quality of the

oil, it is advisable to purchase only the highest-quality hempseed oil.

Whereas hempseed oil is expensive in comparison to refined, solvent,

or heat-pressed oils, it is superior in nutritional value. It is estimated

that if cultivated again in the U.S., its cost will be comparable to that

of corn oil.

Hempseed oil is best stored in a freezer and used within six months.

One to 3 tablespoons is the suggested daily intake for adults. Children

can use half that amount, infants one-third. If the nursing mother

supplements with hempseed oil, the baby will obtain the benefitsthrough her milk.

HempNut, Inc., has what we believe to be the highest-quality

hempseed oil available, and at a very reasonable price. We have

refrained from selling hempseed oils for years until we discovered

one that met our quality requirements.

An early woodcut of Canna-

bis by the botanist Leonhardt

Fuchs, which appeared inthe herbal Kreuterbuch pub-

lished in 1543. Courtesy of

Robert C. Clarke—

International Hemp

Association.



C hapte r 5 — Natu re ’ s Pe rfe ct O i l

An early drawing of various

aspects of Cannabis sativa L.



6From Hempseed to HempNut™

Botanically speaking, hempseed is a tiny, egg-shaped

fruit, or achene, forming in the tops of the female Cannabis flowers

in late summer. It is protected by a thin, hard shell with a brown or

gray marbled pattern.

The size of whole hempseed can vary from 2 to 60 grams per 1,000

seeds. Each seed contains a whitish embryo, which we call

HempNut™ brand shelled hempseed. It is about the size of a

sesame seed.

Hempseed varies greatly insize, from 2 to 60 grams per

1,000 seeds. Photo: Robert C

Clarke—International Hemp

Association.




To be legal in the United States, whole hempseed must be sterilized,

which compromises its nutritional quality to a slight degree.

Consisting mainly of fiber, and some chlorophyll with mature seeds,

the edible shell acts as roughage. It can stick between your teeth and

taste gritty.

Hempseed is free of psychoactive properties. When it is harvested,

however, minute amounts of THC in the flowers’ resin, called

adherent, may cling to the outside of the hempseed shell, well down

in the parts-per-million and -billion range. The adherent can be

removed by cleaning or shelling the seed.

Shelled from hempseed grown by low-THC plants, HempNut™ has

no detectable THC residue and is now available internationally.

Because it does not germinate or grow, HempNut™ can be imported

into the United States without heat sterilization, which helps protect

more of the seed’s nutritional value.

Dr. Udo Erasmus says that “hemp butter puts our peanut butter to

shame for nutritional value.” (Yes, HempNut, Inc., makes a

HempNut™ Peanut Butter.) A handful of HempNut™ daily provides

the minimum requirement of protein for adults.



7A Typical HempNut™ MealSomeday Soon

Setting the table, I light the beeswax/hempseed oil candles

and put the napkins made of hemp paper and placemats made of

hemp fabric on the table made of hemp particle board. Into the

tumblers, made of hemp plastic, I pour HempNut™ Milk.

The dinner is elegant: appetizers of Dave’s Lentil Paté and Hummous,

then Carrot Ginger Soup with Whole Wheat Bread and Garlic Butter,

followed by Stuffed Artichokes and an entrée of Crab Cakes with

Gomasio for seasoning; Apple Cake with HempScream® is for des-

sert. I had a tall glass of hemp beer, and Debra drank the hemp wine.

For lunch we make Guacamole and Sweet Potato Corn Soup, String

Beans à la HempNut,™ and Winter Squash with HempNut™ Filling,

Nori Rolls, salad with Quick French Dressing and Blue Corn Bread,

and Chocolate Chip Cookies for dessert. Plus a yummy Lassi to drink.

Breakfast is hearty: Waffles, Pancakes, and French Toast, Huevos

Rancheros, and Almost-Like-Spiced-Coffee Drink. And we added

HempNut™ to the smoothies.

This typical day’s menu is more healthful than the average meal, plus

higher in protein and essential fatty acids. Perfect for a sustainable

vegetarian high-protein/low-carb diet. And the recipes for all these

dishes are in this book—plus 90 more!



8Cooking with HempNut™

HempNut™ is a delight to cook with!

For years, we have enjoyed natural foods cooking and have found

that any good recipe is even better with HempNut.™ Co-author

Brigitte Mars’s friends and family have delighted in being part of the

testing of all these HempNut™ recipes.

HempNut™ can be sprinkled plain or toasted on cereal, salad, soup,

grains, pasta, yogurt, applesauce, or ice cream. It can be put in a

skillet with sugar and toasted, then cooled and sprinkled on desserts.

It gives richness to soups and thickens them, and makes a healthy,

tasty nut butter.

HempNut™ can be used in recipes replacing nuts, seeds, soy

products, eggs, oats, and many grains. Ground in the blender, it

replaces up to 20 percent of the amount of flour required in a

recipe. As it contains its own nutritious oil, less added oils are

needed. Vegans can leave eggs out of recipes as hempseed contains

the binding agent albumin.




HempNut™ is useful in special diets for people with intolerances to

dairy, soy, corn, or gluten.

Storing HempNut™ Store away from heat and light. Close tightly.

Once a container has been opened, it can be stored in the refrigeratorfor many months. HempNut™ that has lost its nutty flavor or tastes

rancid should be composted.

Cooking temperatures Do not fry the HempNut™ or cook at high

temperatures (less than 350° F) for long periods of time (more than

15 minutes).

Toasting HempNut™ Heat a pan to medium heat and place several

handfuls of HempNut™ in the pan. Stir frequently to prevent burning.

Add spice for flavoring; the kernel will actually absorb the spice.HempNut™ should be toasted only lightly (up to 5 minutes) and not

blackened—cook by sight, sound, and smell.

Our Name HempNut™ is a product and trademark of HempNut,

Inc., the pioneers of shelled hempseed. Others may “borrow ” our

name, but there is only one original HempNut.™ HempNut™ stands

for quality. It has a clean nutty flavor and creamy color. It is available

certified organically grown and kosher. HempNut™ can be eaten raw

or added to almost any food to increase its nutritional value.

Food Uses of HempNut™ Here’s a partial list of just some foods to

make with HempNut:™

borscht

bread

breading

breakfast cereal

brownies

burgers

burrito

butter

cake

camping food

animal feed

baba ganouj

baby food

bagel

baklava

bars

beverages

bird seed

biscotti

biscuits



C hapte r 8 — C ooking with H e mpNu t TM

candy

cannolli

caramel candy

caramel popcorn

caramelized toppings

casserole

cheesecake

chicken feed

chocolate

chocolate torte

cobbler

coffee

coffee cake

cookies

corn bread

crab cakes

crackers

cream

cream cheese

cream soup

dessert topping

dip

dressing

dry mixes

enchilada

energy bar

extruded or puffed snacks

falafel

fish

fish food

flour

french toast

frosting

frozen dessert

fudge

garlic butter

gazpacho

gingerbread

gomasio

granola

gravy

grits

gruel

guacamole

hamburger

hard cheese

hummous

ice cream

lasagna

lassi

loaf

macrobiotic food

marinade

mayonnaise

meat alternative

medical foods

milk

miso




mousse

muesli

muffins

nut butter

oil

pancakes

parmesan alternative

pasta

pasties

pastries

paté

pesto

pie

pie crust

pilaf

pita bread

pocket sandwiches

polenta

pralines

pretzels

protein powder

pudding

quiche

raita

rice

roast

salsa

sandwich spread

sauces

sausage

scones

seasoning

shakes

smoothies

snack chips

soup

sour cream

spread

squares

stir-fry

stuffing

sushi

tabouli

tahini

tamale

tapenade

tempeh

toffee

tofu

torta

torte

tortillas

trail mix

truffles

veggie burger

waffles

yogurt

zwieback



9HempNut™ Recipes

Before using these recipes, please be sure to read

Chapter 8, Cooking with HempNut,™ for information on how to use

and store it.

Have HempNut™ potlucks. Enjoy its delicious and health-giving

properties. Bring people together and celebrate!

Beverages

Mango Shake1 large ripe mango, peeled and cut into chunks

2 ripe ban ana s

1 c up ap pl e j ui ce

1 cup herb tea of your choice1 ⁄ 4 cup HempNut ™

1 ⁄ 2 cup yogurt 1 ⁄ 4 teaspoon ground cardamom1 ⁄ 4 teaspoon ground cinnamon

1 ⁄ 4 cup maple syrup or honey

Purée it all in a blender. Serves 3.

by Brigitte Mars




HempNut ™ Milk

1 c up H em pN ut ™

3 tablespoons honey 1

⁄ 8 teaspoon salt 1 quart p ure wat er

Blend all ingredients in a blender; add the water gradually, blending

for three more minutes. Strain. Use HempNut™ milk to replace dairy

or other milks in recipes. Makes 1 quart.

Lassi

1 cu p yo gu rt

1 r ip e b an an a1 ⁄ 4 cup HempNut ™

1 tablespoon rose water

2 teaspo ons honey 1 ⁄ 2 teaspoon cardamom

Whiz all ingredients in a blender.

Almost-Like -Spiced-Coffee Drink

4 quarts spring water 2 teaspo ons roaste d dan del ion root

1 teaspoon toasted HempNut ™

1 ⁄ 2 teaspoon cinnamon bark 1 ⁄ 2 teaspoon dried gingerroot 1 ⁄ 2 teaspoon broken cardamom pods1 ⁄ 2 teaspoon star anise

Slowly heat 4 cups of spring water in a pot, then add the dandelion

root and HempNut.™ Crush the other ingredients slightly in a

mortar, or blend them briefly. Just enough to release some of thearoma from the herbs. Add the crushed herbs to the water, steep 10

minutes, strain.



Chap t er 9 — H emp Nut

Recip es TM

Seasonings

Gomasio


3 tablespoons sea salt

Place in skillet and dry-roast over a low flame while stirring. Store in

a glass jar in the refrigerator after it has cooled. Use as a sprinkle on

grains, pasta, and vegetables.

Garlic Butter

1 ⁄ 2 cup HempNut ™

4 cloves garlic, chopped

2 tab les poo ns oli ve oil or Hem pNu t ™ O il 1 ⁄ 4 teaspoon salt

Mix and use as a vegetable, bread, or pasta topping.

Breakfast

Cool Gruel


1 cup water

pinch of salt

Toast the HempNut,™ then grind to a powder in a blender. Place the

powder in a pan with the water and bring to a boil. Simmer for

5 minutes. Serves 2. Can be served with honey, raisins, cinnamon,

or chopped apples.




Stone-Ground Grits

2 cup s wate r 1 ⁄ 4 teaspoon salt 1

⁄ 2 cup stone-ground corn grits1 ⁄ 4 cup HempNut ™

Bring the water and salt to a boil. Add the corn grits and stir, cooking

for 20 minutes. Remove from heat and add the HempNut.™ Serves 4.

Top with butter, cinnamon, raisins, and/or maple syrup. Optional:

Instead of maple syrup, flavor with tamari.

Whole Grains

1

⁄ 3 cup raisins1 ⁄ 2 teaspoon cinnamon1 ⁄ 2 cup water, milk, milk alternative, or apple ju ice

1 cup cooked grain such as rice, millet, barley—anything you may have left over

from dinner the night before1 ⁄ 2 cup toasted HempNut ™

Bring raisins, cinnamon, and liquid to a boil. Add the cooked grain,

cover and allow to simmer for 5 minutes. Top with toasted

HempNut.™ Serves 2.

Granola

1 ⁄ 4 cup vegetable oil or HempNut ™ O il 1 ⁄ 4 cup maple syrup

11 ⁄ 2 teaspoons vanilla extract

4 c up s roll ed oat s1 ⁄ 2 cup raw sunflower seeds1 ⁄ 2 cup raw pumpkin seeds


Mix together wet ingredients, then mix in dry ingredients, except for

the HempNut.™ Spread on a large cookie sheet and bake at 350° F

for 20 minutes. Cool, add the HempNut.™ Then store in air-tight

containers in refrigerator. Makes 8 cups. Optional: Add 1 cup

chopped dried fruit such as raisins, apples, prunes, dates, or apricots

after baking is complete.




Recip es TM

Muesli

2 cup s roll ed oat s


1 ⁄ 2 cup dried apricots, pitted and chopped 1 ⁄ 2 cup unsulphured raisins1 ⁄ 2 cup raw unsalted pumpkin seeds

Mix and store in a jar in the refrigerator. Makes about 41 ⁄ 2 cups.

Options: Add 1 ⁄ 4 to 1 ⁄ 2 cup yogurt and 1 ⁄ 2 sliced ripe banana or1 ⁄ 2 chopped peeled apple.

Waffles3 ⁄ 4 cup rolled oats

3 ⁄ 4 cup cornmeal 1 ⁄ 4 teaspoon salt

1 tablespoon vanilla extract

1 tablespoon vegetable oil or HempNut ™ O il

11 ⁄ 2– 2 c up s wa te r

HempNut ™ Peanut Butter

Mix all the ingredients except HempNut™ Peanut Butter, ladle onto

a hot greased waffle iron, and bake until ready. Serve with HempNut™

Peanut Butter or HempNut™ Cream and maple syrup. Makes

4 waffles.

Pancakes

1 cup whole wheat flour 1 ⁄ 2 cup unbleached white flour or Hemp Meal 1 ⁄ 4 teaspoon salt

11 ⁄ 2 teaspoons baking soda 2 ⁄ 3 cup HempNut ™

1 egg (Vegans can leave the egg out. HempNut has plenty

of the protein albumin, which binds things together.)11 ⁄ 2 cups milk or milk alternative

2 tab les poo ns vege tab le oil or Hem pNu t ™ O il

Mix together dry ingredients. Beat egg and milk together and stir into

dry ingredients. Add the vegetable oil and drop pancake batter onto

a greased frying pan, turning when the first side is done.




French Toast

1 ⁄ 2 cup water 1 ⁄ 2 cup HempNut ™

1 t ab le sp oon honey 1 tablespoon unbleached flour

Purée all of the ingredients. Strain into a wide bowl. Dip 1 slice at a

time of whole wheat bread and pan fry each side till golden. Serve

with butter and maple syrup. Makes 4 slices.

Huevos Rancheros

4 c or n t or ti ll as

1 cup refried beans1 cup scrambled eggs or tofu (mashed and lightly stir-fried)


1 cup grated cheese or HempNut ™ Cheese Alternative1 ⁄ 2 cup salsa1 ⁄ 2 avocado

1 c up pl ai n y ogur t

fresh cilantro

Warm tortillas in the oven for 2 minutes. Spread with beans, eggs (or

tofu), and HempNut.™

Load on the cheese, salsa, and yogurt. Garnish with avocado slices and cilantro.

Super Sonic Tonic Breakfast

1 c up pl ai n y ogur t 1 ⁄ 2 cup thawed frozen or fresh blueberries1 ⁄ 2 sli ced ripe ban ana

1 tablespoon HempNut ™ O il 1 ⁄ 2 cup HempNut ™

1 ⁄ 4 teaspoon bee pollen

1 tablespoon lecithin granules

Mix. Can be topped with HempNut™ Granola or Muesli. A great way

to start the day!




Recip es TM

Dips and Sandwich Spreads

HempNut ™ Butter


1 tablespoon olive oil or HempNut ™ O il

1 t ab le sp oon wat er

sal t to tas te

Toast the HempNut™ lightly and cool. Grind the HempNut™ in a

blender and add the remaining ingredients, mashing them together

with a fork. Store in the refrigerator.

Hummous11 ⁄ 2 cups rinsed chickpeas, soaked overnight

5 c up s fre sh wat er

3 c love s gar li c

11 ⁄ 2 teaspoon salt

jui ce of 2 lem ons3 ⁄ 4 cup HempNut ™

1 ⁄ 4 cup chopped parsley

2 teaspo ons cho ppe d spe arm int

Rinse chickpeas in the morning and add 5 cups fresh water. Cook

until tender (2 hours or more). In the blender, add the cooked

chickpeas and all the other ingredients. Blend thoroughly. It’s less

stressful on the blender if you blend less than 2 cups at a time. Makes

about 4 cups. Chill and serve with raw vegetable sticks or Organic

Blue Corn Chips. Can also be used as a high-protein sandwich spread.




Guacamole

2 larg e ripe pee led avocad os

2 tab les poo ns lem on or lim e jui ce1

⁄ 2 cup onion 2 med ium tom atoes

1 ⁄ 2 teaspoon salt 1 ⁄ 4 cup HempNut ™

11 ⁄ 2 teaspoons fresh cilantro leaves

With a fork, mash the avocados and lemon or lime juice. Finely chop

the onion and tomatoes and add to the avocados. Add the salt,

HempNut,™ and cilantro. Makes about 2 cups. Serve with raw

vegetable slices, chips, or crackers, or use as a sandwich spread.

Cooked corn or olives can be added.

Dave’s Lentil Paté

11 ⁄ 2 cups cooked lentils

2 har d boi led egg s1 ⁄ 4 cup toasted HempNut ™

1 ⁄ 2 cup minced onions, sautéed in a teaspoon of oil

2 tab les poo ns may onn ais e

2 tab les poo ns win e


pep per to tas te

1 ⁄ 4 teaspoon grated nutmeg

Purée all the ingredients in the blender. Makes 2 cups. Serve with

raw vegetable slices, chips, or crackers. Can also be used as a

sandwich spread.

Tofu Skinny Dip

1 ⁄ 2 pou nd tof u

4 tablespoons HempNut ™

1 t ab le sp oon mi so

1 tablespoon lemon juice

2 tab les poo ns cho ppe d cil ant ro, ba sil , or par sle y

Purée all ingredients. Makes 1 cup. Serve with raw vegetable slices,

chips, or crackers, or use as a sandwich spread.




Recip es TM

Mango Salsa

2 cup s dice d rip e man go


2 teaspo ons fresh min ced gin ger 1 ⁄ 4 cup mint or cilantro leaves

1 t ab le sp oon honey 1 ⁄ 4 cup lime juice

sal t and pep per to tas te

2 tab les poo ns cho ppe d red oni on (op tional)

pinch caye nne pep per (op tio nal )

Combine all ingredients into a mixing bowl and gently toss to mix.

Refrigerate and serve, best within a couple of hours. Makes about

21

⁄ 2 cups. Serve with chips or over fish.

Sandwich Spread


1 ⁄ 2 cup almond butter or HempNut ™ Peanut Butter

1 t ab le sp oon mi so

jui ce of one lem on

water if needed to get right consistency

Mix all ingredients. Makes 1 cup.

Kid’s Sandwich


1 ⁄ 2 cup honey

Blend the ingredients. Spread on good bread. Makes about 1 cup.

Optional: Add slices of banana to the sandwich.

Winter Squash Spread 1 cup leftover cooked winter squash (acorn, butternut, hokaido)


1 ⁄ 4 cup maple syrup1 ⁄ 2 teaspoon cinnamon

Combine all the ingredients in the blender and purée until smooth.

Makes about 1 cup. Spread on bread, pancakes, or tortillas.




Soups

Sw eet Potato Corn Soup

1 cup finely chopped onions

2 cloves min ced gar lic

2 teaspo ons cur ry or chi li powder

1 teaspoon vegetable oi l

1 medium sweet potato, peeled and chopped

2 cup s fres h or frozen corn kern els

3 c up s w ate r



chopped cilantro or basil

sli ces of lim e

Simmer the onions, garlic, and curry or chili powder in a soup pot

with 1 teaspoon vegetable oil for 7 minutes, until onions are soft. Add

the chopped sweet potatoes, corn, water, and salt and simmer for 20

minutes. Purée half of the mixture with the HempNut™ in a blender

and return it to the pot. Serve garnished with cilantro or basil and

lime slices.

Beet Borscht

1 c ho pp ed o ni on

1 tablespoon vegetable oil

1 cup chopped cabbage

2 cho ppe d pot ato es

4 medium beets, peeled and cut into pieces

6 c up s w ate r 1 ⁄ 2 cup HempNut ™

1

⁄ 2 teaspoon salt

In a soup pot, sauté the onion in vegetable oil, add the cabbage and

stir, then the potatoes and beets. Add the water, put on the lid, and

simmer until the vegetables are tender. Purée one half of the soup

with the HempNut™ in a blender, then add it all back to the soup.

Season with salt.




Recip es TM

Shiitake Mushroom Barley Soup

1 c up c hopp ed oni on

1 cup fresh sliced shiitake mushrooms

2 tab les poo ns vegeta ble oil 3 cups lightly pearled barley, cooked

8 cups water



Parsley

Sauté the onions and mushrooms in oil for about 5 minutes. Add

the barley, water, salt, and pepper, and simmer for 1 ⁄ 2 hour over low

heat. Makes about 10 cups. Add the HempNut™ and serve garnished

with a sprig of parsley.

Carrot Ginger Soup

1 c up c hopp ed oni on

3 c love s gar li c

1 tablespoon vegetable oi l

2 teaspo ons grat ed gin ger

4 cups chopped carrots

11 ⁄ 2 teaspoons salt

4 cups water 1 ⁄ 2 cup HempNut ™

Sauté the onion and garlic in vegetable oil. Add the ginger, carrots,

salt, and water. Simmer for 1 hour. Allow to cool a bit, then purée

the mixture in a blender. Return to the soup pot and reheat. Add the

HempNut™ before serving. Makes about 6 cups.




Wild Thing Soup

1 medium onion, chopped fine

1 clove of garlic, chopped

2 teaspo ons cur ry powder 1 tablespoon ol ive oil

1 cup chopped potato

4 cups mixed wild greens, washed and chopped, such as dandelion greens

(harvested before the plant flowers), violet, nettle, malva, and/or lambs quarter

4 c up s w ate r

1 ⁄ 2 teaspoon salt, pepper, and tamari to taste


In a soup pot, sauté the onions, garlic, and curry powder in the olive

oil, stirring constantly. Add the potatoes and green leafy plants. Sautébriefly, then add the water. Cook until the potatoes are tender. Cool

for a short while, then run the ingredients through a blender. Return

to the soup pot to reheat and season with salt, pepper, and tamari.

Stir in the HempNut™ before serving. Makes about 6 cups.

Gazpacho

3 ripe peeled tomatoes

1 c love gar li c

1 ⁄ 2 cup chopped onion

1 chopped green pepper

1 tablespoon fresh basil

1 /2 c up Hem pNut ™

1/4 cup fresh lemon or lime juice

1/2 cup water or tomato juice

1 t easp oon sal t

cucumber as garnish

Whiz all the ingredients through a blender (except the cucumber).

Makes about 4 cups. Serve in bowls and garnish with slices

of cucumber.




Recip es TM

Vegetables

Broiled Tomatoes with Garlic

1 clove garlic run through a press

1 teaspoon chopped parsley 1 ⁄ 8 teaspoon salt

2 rip e tom atoes, ste mme d and cut in hal f

2 tab les poo ns Hem pNu t ™

Preheat broiler. Mix the garlic, parsley, and salt, and spread over the

open-cut portions of the tomatoes. Broil for 3 minutes. Sprinkle with

HempNut™ and serve. Serves 2.

String Beans à la HempNut ™

4 cups fresh string beans cut into 2-inch pieces1 ⁄ 2 cup finely chopped onion

1 c lo ve g ar li c 1 ⁄ 2 cup water 1 ⁄ 2 cup HempNut ™

jui ce of 1 lem on1 ⁄ 2 teaspoon salt

Steam beans, onions, and garlic with 1 ⁄ 2 cup water, covered, for

15 minutes. Add remaining ingredients. Toss and serve. Serves 4.

Asparagus with HempNut ™

11 ⁄ 2 pou nds asp arag us

1 tablespoon ol ive oi l

1 tablespoon water 1 ⁄ 4 cup HempNut

1 tablespoon lemon juice1 ⁄ 4 teaspoon salt

1 teaspoon fresh chopped parsley

Trim the ends off the asparagus and break into 11 ⁄ 2-inch pieces. Heat

the oil in a skillet at medium heat, add the asparagus and water, and

stir-fry for 5 minutes. Remove from heat, add the remaining

ingredients and serve. Serves 4.




Winter Squash with HempNut ™ Filling

2 win ter squas h (ac orn , bu tte rnu t, h oka ido pum pki n, or del icat a)

1 small onion, chopped

1 s ta lk ce le ry 1 apple, peeled and chopped

2 tab les poo ns cho ppe d par sle y

2 tab les poo ns vegeta ble oil or Hem pNu t ™ O il

2 tab les poo ns rais ins


Cut squash in half lengthwise and remove seeds. Combine the

remaining ingredients except HempNut™ and fill the empty hollows

in the squash with them. Place the squash, filled side up, on a baking

dish to which1

⁄ 2 inch of water has been added. Cover and bake at350° F for 40 minutes. Uncover and bake another 15 minutes. Sprinkle

on HempNut.™ Serves 6.

Mixe d Vegetable Stir-Fr y

2 tab les poo ns vegeta ble oil

1 c love gar li c

2 cup s cho ppe d vegeta ble s (car rot, zucchini , br occo li)


sal t to tas te

Heat oil in skillet and briefly sauté the garlic. Add the vegetables and

stir-fry until the vegetables are done to taste (about 7 minutes).

Remove from heat and add the HempNut.™ Makes about 21 ⁄ 2 cups.




Recip es TM

Stuffed Artichoke s

2 tab les poo ns cho ppe d par sle y

2 cloves gar lic, min ced

2 med ium ar tic hok es1 c up whi te wine

1 ⁄ 2 lemon, sliced 1 ⁄ 4 cup olive oil 1 ⁄ 4 cup HempNut ™

Combine the parsley and garlic and set aside. Trim the lower leaves

off the artichoke and remove enough stems so the artichokes can

stand. Press down on the artichokes, opening the leaves so the plant

is open like a flower. Spread the parsley and garlic filling onto the

artichoke. Place the artichokes in the cooking pot. Pour on the wineand enough water so that the level reaches about 11 ⁄ 2 inches onto

the artichoke, but not so high it washes away the filling. Add the

lemon and oil onto the artichokes. Cover and boil for 45 minutes.

Remove with a slotted spoon and add the HempNut™ over the

artichokes. Serves 4.

Baba Ganouj

2 med ium egg plants


3 c love s gar li c 1 ⁄ 2 cup chopped parsley

1 t easp oon sal t

jui ce of 2 lem ons

black pepper

Preheat oven to 400° F. Prick the eggplants about five or six times each

with a fork. Place directly on the oven racks and bake 45 minutes.

Remove. Cool. Slice lengthwise and scoop out the pulp, and purée

the eggplant pulp and all the other ingredients in a blender. Serve

with crackers, chips, or sliced raw vegetables. Makes about 2 cups.




Stuffed Mushrooms

24 med ium to larg e mus hrooms

3 tablespoons ol ive oi l

3 c love s gar li c 1 ⁄ 4 teaspoon salt 1 ⁄ 2 teaspoon rosemary 1 ⁄ 2 cup washed chopped parsley 1 ⁄ 2 cup HempNut ™

Preheat oven to 375° F. Wipe mushrooms with a clean damp paper

towel and remove the stems. Place the caps with their underside on

a baking dish, put a few drops olive oil into each cap and bake for

5 minutes. This causes them to dry and shrink a bit before filling.

Heat the remaining olive oil in a skillet and add the remaining ingredients except HempNut,™ including the chopped mushroom

stems. Stir occasionally and cover for 5 minutes. Fill the mushroom

caps with the mixture and pack down. Bake for 7 minutes, sprinkle

on HempNut,™ serve. They can be prepared several hours in advance

and baked before eating. Serves 4.

Spinach Pa sta

6 c up s w ate r

1 teaspoon vegetable oil 1 ⁄ 2 teaspoon salt

4 ounces spinach noodles

2 tab les poo ns but ter or Hem pNu t ™ O il

3 c love s gar li c 1 ⁄ 3 cup HempNut ™

1 tablespoon paprika


Bring water, oil, and salt to a boil. Add spinach noodles and boil until

tender but firm. Drain noodles in a colander and set aside. In a skillet,

melt the butter or heat the oil, sauté the garlic, and lightly toast the

HempNut.™ Add the cooked pasta and paprika and toss together.

Season with salt and pepper. Serves 4.




Recip es TM

Soba Pasta

1 8-ounce package of soba (or udon) noodles

2 qua rts boi lin g wate r 1

⁄ 2 teaspoon salt Sauce for sob a (or udo n):

2 cloves garlic , c hop ped


3 tablespoons tamari

2 teaspo ons hon ey

1 tablespoon apple cider vinegar

3 sca llio ns

1 teaspoon chili powder 1

⁄ 2 cup green tea (liquid)

Cook the pasta in the salted boiling water for 9 minutes. Drain and

quickly rinse with cool water. Return to the empty pot and cover.

While the pasta is cooking, mix all the other ingredients and spoon

over the pasta. Serves 4.

Nori Rolls

1 package nori seaweed

4 cups cooked still warm brown rice 2 cup s Hem pNu t ™

1 cup washed chopped parsley 1 ⁄ 2 cup umeboshi plum paste

Toast nori over the heat of a flame from a gas stove until it changes

color and gets crisp. Lay a sushi mat on the table and place a sheet

of nori on the mat. Spoon 1 ⁄ 2 cup of the cooked rice onto the nori.

Dip fingers into a bowl of clean water, then press the rice down flat

and evenly over three-quarters of the sheet, leaving one-quarter of

the top bare. One inch from the bottom of the nori, add 1 tablespoonHempNut,™ 1 teaspoon parsley, and 1 teaspoon umeboshi plum

paste. Starting from the bottom, lift the sushi mat upward and roll

up the nori pressing the ends inward. Moisten the bare end of the

nori with water so that it will seal. Chill. Before serving, slice into

1-inch rounds with a knife cleaned between each slice. Serves 6.




Sauces

Pesto

3 cups fresh basil leaves (washed, packed, and stems removed)5 c love s gar li c


3 ⁄ 4 cup washed chopped fresh parsley 3 ⁄ 4 cup parmesan cheese or sun-dried tomatoes

1 cup olive oil or HempNut ™ O il

1 t easp oon sal t

Purée everything in a blender. Can be warmed and served over fresh

cooked drained pasta. Serves 4–6.

Gravy

1 teaspoon vegetable oil

1 onion, f inely chopped

2 cloves gar lic, minced

1 tablespoon unbleached white flour 1 ⁄ 2 cup HempNut ™

1 teaspoon miso, sea salt, or tamari

11 ⁄ 2 cups water

Heat oil in skillet, sauté onion and garlic until soft, then add the flour

and HempNut.™ Mix the miso into a small amount of the water

(about 2 tablespoons), then add the miso to the water and gradually

stir into the oil mixture as the mixture continues to heat at medium

high. The mixture will thicken as it cooks.

Lemon HempNut ™ Sauce

1 cu p tah in i


11 ⁄ 2 cups yogurt

1 clove garlic, chopped 1 ⁄ 2 cup lemon juice1 ⁄ 4 cup finely chopped parsley 1 ⁄ 2 teaspoon salt 1 ⁄ 2 teaspoon ground cumin

Whiz ingredients together in a blender. Serve with Falafel.




Recip es TM

HempNut ™ Cream


2 cup wate r

2 tab les poo ns arrowroot or kud zu1 t ab le sp oon honey

1 teaspoon vanil la extract 1 ⁄ 8 teaspoon salt

Blend all the ingredients in a blender. Pour into a saucepan and stir

at medium heat until thickened (less than 5 minutes). Serve on cereal,

waffles, pancakes, or desserts. Serves 4–6.

Cream Cheese

2 8-o unc e pac kag es of low -fat crea m che ese1 ⁄ 4 cup chopped red onion1 ⁄ 4 cup chopped green pepper

3 tablespoons chopped fresh cilantro1 ⁄ 2 teaspoon cardamom

1 8-ounce can of chopped pineapple, drained 1 ⁄ 2 cup HempNut ™

Mix all the ingredients together except the HempNut.™ Form into a

round loaf shape and refrigerate for at least 1 hour. Cover thoroughly with HempNut™ and shape into a round patty shape. Serve with

crackers or raw vegetables.

Raita

2 ripe ban ana s

2 cup s plain yog ur t 3 ⁄ 4 cup HempNut ™

1 ⁄ 2 teaspoon cumin, ground 1 ⁄ 2 teaspoon ground coriander seed 1 ⁄ 2 teaspoon ground cardamom

Mash bananas and combine with yogurt and HempNut.™ In a dry

cast iron pan, stir the spices over moderate heat for 1 to 2 minutes.

Add to banana/yogurt mixture and chill. Serves 4. Option: Instead

of bananas, use peeled and chopped cucumbers.




Salads

Carrot Salad

8 carrots, grated


6 tablespoons olive or HempNut ™ O il

2 tab les poo ns lem on jui ce

Mix and allow to sit 1 ⁄ 2 hour before serving. Serves 4.

Green Bean Salad

2 cup s ste ame d cut gree n bea ns

2 cup s grat ed raw car rot 3 tablespoons HempNut ™

3 tablespoons tamari

3 tablespoons olive oil or HempNut ™ O il

3 tablespoons lemon juice

Mix. Chill before serving. Serves 4.

Tabouli Salad

11 ⁄ 4 cup cracked wheat (also known as bulgur)

2 cup s boi lin g wate r

1 cup chopped fresh parsley 1 ⁄ 4 cup chopped fresh mint 1 ⁄ 2 cup HempNut ™

1 t om at o, dic ed

2 scalli ons , sl iced 1 ⁄ 2 cup diced cucumber 1 ⁄ 4 cup lemon juice1 ⁄ 4 cup olive oil or HempNut ™ O il 1 ⁄ 4 teaspoon salt 1 ⁄ 2 cup sliced pitted olives

Soak the wheat in boiling water for 15 minutes. Drain off any excess

moisture. Toss in parsley, mint, HempNut,™ tomatoes, scallions, and

cucumbers. Mix in lemon juice, oil, and salt. Garnish with olives. Chill

for 1 ⁄ 2 hour before serving.




Recip es TM

Salad Dressings

Lemon Dressing


8 ounces si lken tofu

jui ce of 1 lem on1 ⁄ 4 cup apple cider vinegar 1 ⁄ 4 cup honey

2 tab les poo ns white mis o1 ⁄ 2 cup water

Blend all ingredients until smooth. Use on salads or on vegetables.

Quick French Dressing

3 ⁄ 4 cup vegetable oil or HempNut ™ O il 1 ⁄ 2 cup vinegar 1 ⁄ 2 cup water


3 t ab le sp oons honey

1 t easp oon p ap ri ka

1 te as po on s al t

1 teaspoon onion powder

Blend all ingredients. Store in a glass jar and shake well before using.

Makes about 2 cups.

Honey-Do Dressing

1 cup honey

2 tab les poo ns mus tard powder

11 ⁄ 2 teaspoons salt


1 ⁄ 2 cup apple cider vinegar

1 cup olive oil or HempNut ™ O il

Blend all ingredients. Makes about 21 ⁄ 2 cups.




Hempennaise™


2 tab les poo ns lem on jui ce1

⁄ 4 cup olive oil or HempNut ™

O il 1 ⁄ 4 teaspoon salt

Powder HempNut™ by grinding in the blender. Add lemon juice to

the HempNut™ and blend until smooth. With the blender running

at low speed, gradually add the oil until thick. Add salt to taste.

Toasted HempNut ™

2 cup s Hem pNu t ™

1 tablespoon tamari 1 ⁄ 2 teaspoon coriander 1 ⁄ 2 teaspoon powdered or freshly grated ginger

Toast HempNut™ (light to medium heat) until golden while stirring

(less than 4 minutes). Mix tamari and herbs together. Return to

toasting 1 more minute and allow to dry. Store in a glass jar in the

refrigerator. Delicious sprinkled on vegetables or grains. Makes

2 cups.




Recip es TM

Breads, Muffins, and Crackers

Apricot Bread

11 ⁄ 2 cups dried apricots, pitted

11 ⁄ 2 cups water

2 tab les poo ns vege tab le oil or Hem pNu t ™ O il 1 ⁄ 2 cup honey


1 teaspoon vanil la extract

21 ⁄ 2 cups unbleached white flour

1 tablespoon aluminum-free baking powder


1 ⁄ 2 teaspoon grated organic orange or lemon rind

Simmer apricots in water covered for 10 minutes. Cool completely.

Add the oil, honey, salt, and vanilla. Sift the dry ingredients (flour

and, baking powder) mix everything else together, and pour into a

greased loaf pan. Bake 350° F for 1 hour and 15 minutes. After

cooking, wait 10 minutes, then remove the loaf from the pan. Makes

2 loaves.

Banana Bread 1 ⁄ 2 cup vegetable oil or HempNut ™ O il

1 ⁄ 2 cup honey or 1 cup unrefined sugar

1 beaten egg

2 mas hed ban ana s

2 cup s unb lea che d white flo ur

1 t easp oon sal t

1 teaspoon aluminum-free baking powder 3 ⁄ 4 cup HempNut ™


Cream together the oil and sweetener. Combine the egg and banana,

and blend into the sweet mixture. Sift together the flour, salt, and

baking powder. Add the HempNut™ and vanilla and mix well. Make

at 350° F for 1 to 11 ⁄ 4 hours until a toothpick comes out clean.




Corn Bread

11 ⁄ 2 cups cornmeal 1 ⁄ 4 cup unbleached white flour or Hemp Meal 1 ⁄ 3 cup HempNut ™

2 teaspo ons alu min um- free bak ing powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fresh or frozen corn kernels1 ⁄ 4 cup chopped green or red pepper 1 ⁄ 4 cup onion

1 cup grated cheddar or jack cheese or HempNut ™ Cheese Alternative

1 e gg (opt ional)

3 tablespoons vegetable oil or HempNut ™ O il

1 tablespoon honey or unrefined sugar

1 cu p water

Preheat oven to 375° F. Combine all the dry ingredients and

vegetables and 1 ⁄ 2 cup of the cheese. Make a hole in the center of the

mixture and add the egg, oil, sweetener, and water. Mix until

moistened. Pour into a greased 9- or 10-inch baking dish. Sprinkle

the rest of the cheese on top. Bake for 20 minutes. Cool for at least

5 minutes before serving.

Blue Corn Bread


2 cup s blu e corn mea l

11 ⁄ 2 teaspoon aluminum-free baking powder

1 teaspoon dried sage or 2 teaspoons fresh chopped sage1 ⁄ 2 teaspoon salt

11 ⁄ 2 cups milk or milk alternative

2 tab les poo ns vegeta ble oil or Hem pNu t ™ O il

2 egg s1 ⁄ 2 teaspoon grated orange peel

2 cup s frozen corn kern els

In a bowl, combine the HempNut,™ cornmeal, baking powder, sage,

and salt. In a separate bowl, mix the milk, oil, eggs, and orange peel.

Combine the wet and dry ingredients enough to moisten. Add the

corn, but don’t over mix. In an oiled 9-inch skillet add the batter. Cook

with a lid at medium low heat for 25 minutes (the last 3 minutes

remove lid) or bake 425° F for 25 minutes or until toothpick comes

out clean.




Recip es TM

Whole Wheat Bread

1 quart warm wate r 1 ⁄ 4 cup baking yeast

1 t ab le sp oon honey 1 cup whole wheat flour

Mix the above ingredients together and allow to rise twice. Stir down

the rising sponge both times. Then add in order:

2 cup s who le whe at flo ur


1 t ab le sp oon salt

4 t ab le sp oons honey 1 ⁄ 4 cup vegetable oil or HempNut ™ O il

41 ⁄ 2 cups more whole wheat flour

Knead. Shape into loaves. Cover and place in a warm place till

doubled in size. Preheat oven to 350° F and bake for 45 to 50 minutes.

Cool before slicing. Makes 4–5 loaves.

Bright Red Deadhead Bread

3 tablespoons dry active yeast

2 cup s cooked pure ed bee ts

1 ⁄ 3 cup honey

21 ⁄ 2 cups warm water (use the liquid the beets cooked in for best color)

Blend all of the above ingredients. Put into a bowl and add:

1 t ab le sp oon salt 1 ⁄ 2 cup vegetable oil or HempNut ™ O il


21 ⁄ 2 cups unbleached white flour (in addition)

21 ⁄ 2 cups whole wheat flour

Add 3 tablespoons dry active yeast to 1 ⁄ 2 cup of the warm water with

1 teaspoon of the honey. Allow to sit 5 minutes. Then mix both flours

with everything else, including yeast mixture, and knead 5 minutes.

Cover and let rise in a warm place till double in size. Shape into 4

loaves, place in oiled bread pans, and again allow to rise till doubled.

Bake at 375° F for 50 minutes.




Crackers

1 cup unbleached white flour

1 cup whole wheat f lour

1 t easp oon sal t 11 ⁄ 2 teaspoon aluminum-free baking powder

1 ⁄ 4 cup yogurt or soy yogurt

1 tablespoon soft butter


2 ⁄ 3 cup ice water

Preheat oven to 350° F. Sift together the flours, salt, and baking

powder twice. Add in the yogurt and butter. Add the HempNut,™ then

the ice water and lightly knead for half a minute. Roll out to 1 ⁄ 8 inch

thick and cut out with a cookie cutter. (If you don’t have a cookiecutter use a jar lid.) Prick all over with a fork. Place on a lightly oiled

cookie sheet and bake for ten minutes or until golden. Cool. They

will get crispy as they cool.

Apple Muffins

1 cup unbleached white flour 3 ⁄ 4 cup HempNut ™



1 cup milk or milk alternative

1 e gg (opt ional)

3 tablespoons vegetable oil or HempNut ™ O il

3 tablespoons honey or unrefined sugar

1 cup finely chopped apple

Preheat oven to 400° F. Combine dry ingredients. Make a hole in the

center and add the milk, egg, oil, and sweetener. Stir just until

moistened. Add the apple and mix. Spoon into greased muffin tins

and bake for 15 to 20 minutes. Makes 1 dozen muffins. Optional:

Substitute 1 cup peeled chopped mango or peaches for the apples.




Recip es TM

Rosemary Muffins

2 cup s unb lea che d white flo ur 1 ⁄ 2 cup HempNut ™

2 teaspo ons grou nd rosema ry 3 ⁄ 4 teaspoon salt

2 tab les poo ns alu min um- free bak ing powder 1 ⁄ 2 cup vegetable oil or HempNut ™ O il

2 tab les poo ns hon ey

3 ⁄ 4 cup milk or milk alternative

Combine flour, HempNut,™ rosemary, salt, and baking powder. Mix.

Add oil, honey, and milk and mix till moistened. Pour into oiled

muffin tins and bake at 400° F 10 to 15 minutes or until golden brown.

Makes 1 dozen muffins.

Cherry Scones

11 ⁄ 2 cups whole wheat flour

11 ⁄ 2 cups unbleached white flour or Hemp Meal


11 ⁄ 4 cup honey or unrefined sugar


1 teaspoon baking soda

1 teaspoon cinnamon1 ⁄ 2 teaspoon salt

11 ⁄ 2 cups yogurt

1 ⁄ 4 cup vegetable oil or HempNut ™ O il


1 cup pitted fresh or frozen cherries, cut in half

Preheat oven to 350° F. Mix together all the dry ingredients. In a

separate bowl, mix together all the wet ingredients and mix into the

dry ingredients. On an oiled baking sheet, place 1 ⁄ 2-cup portions of

dough and flatten slightly or form into triangular shapes. Bake

20 minutes. Options: You could also use blueberries or peeled and

chopped mango in place of the cherries.




Golden Biscuits

11 ⁄ 2 cups sifted unbleached white flour

1 tablespoon aluminum-free baking powder 1

⁄ 3 cup vegetable oil or HempNut ™

O il 2 teaspo ons honey or unr efi ned sug ar

1 cup cooked mashed winter squash (butternut, acorn, or pumpkin) or even carrot 1 ⁄ 2 cup HempNut ™

Sift together the flour and baking powder. Stir the oil and sweetener

into the mixture, then add the vegetables and HempNut.™ Knead for

2 minutes to make a soft dough. Preheat oven to 400° F. Roll the dough

out to 3 ⁄ 4-inch thickness and cut into 3-inch round shapes using a

cookie cutter or jar lid. Place 1 ⁄ 2 inch apart on an oiled cookie sheet.

Bake for 15 to 20 minutes till puffed and browned. Makes about 24biscuits.

Hip2Hemp Snack Bars

11 ⁄ 2 cups oats3 ⁄ 4 cup HempNut ™

2 tab les poo ns sun flower see ds1 ⁄ 8 teaspoon salt


1 ⁄ 3 cup honey 1 ⁄ 2 teaspoon vanilla extract

Preheat oven to 350° F. Toast oats in a skillet, stirring constantly for

5 minutes until they just begin to brown. Add HempNut,™ sunflower

seeds, and salt in a bowl. Add remaining ingredients. Grease a baking

sheet. Shape the HempNut™/oat mixture into a 8-by-10-inch

rectangle 1 ⁄ 4 inch thick. Pack to compress. Bake for 12 to 15 minutes.

Allow to cool 5 minutes, then use a fork to score into bar sizes.




Recip es TM

Main Dishes

Vegetarian Holiday Roast

An excellent main dish that is high in flavor, protein, and fiber, yet

low in fat! Cook the following 3 ingredients separately:

3 c up s l en ti ls

3 c up s m il le t

3 c up s b rown r ic e

Then mix them together with:

3 slices of crumbled whole wheat bread 1 ⁄ 2 cup almond butter

Let the above mixture rest while you sauté:

1 cup of chopped onions

3 large cloves of garlic in

3 tablespoons of olive oi l

Then add to the sauté for a couple of minutes while stirring:

2 hea pin g tea spo on cho ppe d sag e1 ⁄ 2 teaspoon celery seed

1 teaspoon rosemary leaves1 teaspoon of sea salt

Mix and put into an oiled baking dish. Bake at 350° F for 1 hour. Serve

with HempNut™ gravy and garnish with parsley. No one will miss

the meat!




Vegetarian Sausage


1 cup unbleached white flour 1

⁄ 2 cup soy flour or Hemp Meal 1 ⁄ 3 cup vegetable oil or HempNut ™ O il

1 cup nutrit ional yeast

11 ⁄ 2 cups milk or milk alternative

1 teaspoon ground anise or fennel seed

1 ⁄ 2 teaspoon black pepper

1 tablespoon tamari

1 t easp oon ore gano

1 te as po on s ag e

1 t easp oon sal t 1 ⁄ 4 teaspoon cayenne

1 t ab le sp oon honey

1 tablespoon garl ic powder

1 tablespoon prepared mustard

1 teaspoon allspice

Mix all the ingredients together and oil some clean empty tin cans.

Fill them and cover with wax paper and aluminum foil. Secure with

a rubber band. Cook in a pot of water filled about halfway up the

can so that boiling water will not enter the cans. Steam for 1 hour

and 15 minutes. Makes 3 cans of vegetarian sausage. Cool, slice, and

pan fry. Can be used as sandwich slices or excellent as a side to eggs

or scrambled tofu dishes.

Fish

3 tablespoons vegetable oil for frying

2 pou nds fresh fis h suc h as sol e, co d, or haddo ck 1 ⁄ 2 cup cornmeal or powdered oats (powder by running oatmeal through the

blender)1 ⁄ 2 cup HempNut ™


Heat oil in a heavy skillet. Rinse fish and coat with cornmeal,

HempNut,™ and salt. Place coated fish into the heated, oiled skillet

and cook 5 minutes on each side at medium heat. Serves 4.




Recip es TM

Crab/Salmon Cakes

1 14-ounce can of crab meat or salmon, drained

2 tab les poo ns mayo nna ise

1 tablespoon chopped parsley 1 teaspoon mustard

1 green onion, chopped

1 egg lightly beaten or egg substitute1 ⁄ 3 cup HempNut ™

1 ⁄ 4 cup unbleached white flour or Hemp Meal

1 ⁄ 8 teaspoon good chili powder blend 1 ⁄ 4 cup vegetable oil

In a bowl, mix all the ingredients, except oil. Form into patties and

brown in an oiled skillet (using the vegetable oil) about 2–3 minuteson each side. Serves 4.

Chicken Wings

12 organic chicken wings1 ⁄ 4 cup tamari

2 cloves gar lic

2 inc h pie ce of fres h gin ger

1 ⁄ 4 teaspoon pepper

1 ⁄ 8 teaspoon cayenne pepper

1 e gg, be ate n 2 ⁄ 3 cup HempNut ™

1 ⁄ 4 cup butter, melted

Place the chicken in a large bowl. In a blender put the tamari, garlic,

ginger, and pepper and process till smooth. Pour over the chicken,

cover, and allow to marinate in the refrigerator for 1 ⁄ 2 hour. Pour the

beaten egg over the chicken and mix well. Put the HempNut™ in a

pie plate and press the chicken wings into the mixture on both sides

to coat well. Arrange on an oiled baking dish. Drizzle melted butter

over the coated chicken wings and bake at 400° F for 45 minutes.




HempNut ™ Rice


1 medium onion chopped

3 cups cooked brown rice1 c up H em pN ut ™

2 tab les poo ns tam ari

Heat oil in a skillet. Add the onion and sauté for five minutes. Add

rice and heat. Take off heat, add the HempNut™ and tamari. Serves 4.

Carrot Rice Loaf

1 ⁄ 2 cup almond butter

4 cups cooked brown rice4 cups grated raw carrots

1 ⁄ 2 cup coarse bread crumbs

1 onion, chopped and sautéed

1 t easp oon sal t

1 tablespoon sage leaves1 ⁄ 2 cup HempNut ™

Mix almond butter and rice. Add remaining ingredients except

HempNut™ and place into an oiled baking dish. Bake at 350° F

for 45 minutes. Sprinkle with HempNut.™

Can be served withHempNut™ Gravy. Serves 6.

Rice Loaf


2 cup s cooked brow n rice

1 cup milk or milk alternative1 ⁄ 4 cup oats1 ⁄ 4 cup almond butter or HempNut ™ Butter

2 cup s coa rse brea d crumbs

1 onion, chopped and sautéed

1 t easp oon sal t

1 t easp oon t hy me

Mix all the ingredients together and place into an oiled baking dish.

Bake at 350° F for 35 minutes. Serves 4–6.




Recip es TM

Quinoa Pilaf

1 oni on, c hopp ed

2 cloves gar lic , ch opp ed

1 tablespoon vegetable oi l 1 teaspoon ground coriander

1 teaspoon ground cumin seed

1 teaspoon turmeric powder 1 ⁄ 2 cup chopped fresh basil or cilantro

3 ⁄ 4 cup fresh or frozen corn kernels

2 cup s cooked qui noa1 ⁄ 2 cup water 3 ⁄ 4 cup HempNut ™


In a saucepan, sauté the onion and garlic and spices for 5 minutes.

Add the corn, cooked quinoa, salt, and water, and simmer gently for

15 minutes. Add the HempNut™ just before serving. Serves 4–6.

HempNut ™ Burgers

1 c up o at me al

1 c up b re ad c rumb s

1 cup chopped sautéed onion

11 ⁄ 4 cups HempNut ™

2 tab les poo ns alm ond but ter or Hem pNu t ™ Butter

1 teaspoon poultry seasoning (mixture of parsley, sage, rosemary, and thyme)

1 t easp oon sal t

Mix all ingredients together using just enough hot water to form

burger shapes. Pan-fry in an oiled skillet until browned on both sides.

Makes 6–8 burgers.




Eggplant Burgers

2 med ium egg pla nts1 ⁄ 2 cup chopped sautéed onion

1 tablespoon tamari 1 ⁄ 4 cup cornmeal

1 t easp oon sal t


1 cup coarse bread crumbs

1 c up o at me al

Bake the eggplants whole at 400° F for 45 minutes. When cool, remove

skins, and mash. Add remaining ingredients. Form into patties and

bake on an oiled baking sheet at 350° F for 1 ⁄ 2 hour. Makes 6–8 burgers.

Roots, Rock Reggae

1 cup carrots, cut in eighths

1 cup chopped onions

1 cup chopped potatoes

1 cup peeled chopped sweet potatoes1 ⁄ 2 cup peeled chopped rutabaga1 ⁄ 2 cup peeled chopped beets

2 pac kag es temp eh, sli ced int o 16 pie ces

1 tablespoon ol ive oi l

2 tab les poo ns win e

2 tab les poo ns wate r

2 tab les poo ns tam ari

2 cloves gar lic min ced

1 tablespoon fresh grated ginger root


Preheat oven to 400° F. Place all the ingredients (except HempNut™)

into a baking dish that has a lid, and stir. Bake covered for 1 hour.

Add HempNut™ before serving. Serves 4–6.




Recip es TM

Chili Corn Pie

1 c up co rn me al 1 ⁄ 2 cup HempNut ™

4 tablespoons vegetable oil or HempNut ™

O il 1 ⁄ 2 cup hot water 1 ⁄ 2 teaspoon salt

Mix all ingredients together and press into a 9-inch pie pan and bake

10 minutes.

Filling:

1 c ho pp ed o ni on

2 teaspo ons chi li powder

1 tablespoon vegetable oi l 1 ⁄ 2 cup green pepper 1 ⁄ 2 cup fresh or frozen corn kernels

1 can cooked kidney beans or black beans (or they can be beans you have soaked

overnight and cooked)1 ⁄ 2 cup HempNut ™

1 ⁄ 4 cup sliced pitted olives1 ⁄ 2 cup jack or cheddar cheese or HempNut ™ Cheese Alternative (all are optional)

Sauté the onion and chili powder in oil, add the green pepper, corn,

and beans. Fill the pie shell and stir in the remaining ingredients.

Bake at 350° F for 35 minutes. Serves 6.




Polenta

4 c up s w ate r

1 cup coarse cornmeal 3

⁄ 4 teaspoon salt 3 ⁄ 4 cup HempNut ™

3 ⁄ 4 cup grated provolone or fontina cheese or HempNut ™ Cheese Alternative

(all are optional)

Optional additions that can be stirred while cooking:

fresh basil or cilantro, sun-dried tomatoes, pesto,

chopped garlic, and sautéed mushrooms

Place water in a saucepan and bring to a boil. Once water is boiling,

add the cornmeal and salt and stir well. Cook over low heat for15 minutes or however long it takes to thicken. Stir in the HempNut™

and cheese. Serve hot. Any remainder can be poured into an oiled

baking dish, smoothed out, refrigerated for several hours, and later

cut into squares and lightly pan-fried. Serves 4.

Enchiladas

Have ready:

1 8 ounce package corn tortillas11 ⁄ 2 cups cheese or HempNut ™ cheese alternative

1 tablespoon chopped cilantro


Preheat oven to 350° F. Lightly oil a pie pan. In a large skillet, sauté:

2 cloves gar lic

1 t easp oon c um in

1 chopped red pepper

1 c up froze n corn

When they have all cooked a bit, stir in to heat:

1 can refr ied beans

1 8-ounce jar of salsa

Remove from the heat and add chopped cilantro and the HempNut™

to the bean mixture. Arrange half of an 8-ounce package of corn




Recip es TM

tortillas in an overlapping circle across the pie pan and sprinkle

lightly with 1 ⁄ 2 cup grated cheese. Spoon one-third of the bean/

HempNut™ mixture and cover lightly with cheese. Top with 3 more

tortillas and sprinkle lightly with cheese. Add another layer of

HempNut™ mixture, cheese, then tortillas, HempNut™ mixture. Bake

30 minutes till top is browned. Makes 6 servings. Works best if tortillas

are somewhat dry. Open the package and allow them to get a bit

crusty before preparing the recipe.

Dandelion Green Quiche

Crust:1 ⁄ 3 cup vegetable oil

2 tab les poo ns mil k or wate r 3 ⁄ 4 cups unbleached white flour 3 ⁄ 4 cup HempNut ™

1 t ab le sp oon sage1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper

Mix liquids together, then add the flour, sage, salt, pepper, and

HempNut.™ Press into a 10-inch pie pan. Bake 10 minutes in a

preheated 425° F oven. Then add filling below.

Filling:

1 medium onion, chopped


1 cup grated cheese or HempNut ™ Cheese Alternative

21 ⁄ 2 cups washed and chopped dandelion greens

2 egg s

2 oun ces cot tag e che ese

Lightly sauté the onion in oil and place in prebaked pie shell. Add

the grated cheese, then the dandelion greens. In a blender whiztogether the eggs and cottage cheese. Pour over the greens in the pie

shell. Bake at 350 degrees F for 35 minutes. Let stand a few minutes

before serving. Serves 6.




Zucchini Casserole

4 medium zucchini (or yellow squash)

4 eggs

11

⁄ 2 cups bread crumbs11 ⁄ 2 cups HempNut ™

1 ⁄ 2 cup milk or milk alternative1 ⁄ 2 cup jalapeño cheese or HempNut ™ Cheese Alternative

3 tablespoons unbleached white flour

1 ⁄ 2 cup parsley

Grate up squash and cheese. Add a layer of half bread crumbs and

half HempNut™ to the bottom of an oiled baking dish (save the other

half for the topping). Add the rest of the ingredients to the squash

and cheese in a bowl and mix. Pour over the layer in the pan. Top with the remaining bread crumbs and HempNut.™ Bake at 325° F

for 30 minutes.

Falafel

4 cups cooked chickpeas (garbanzo beans)

To cook: rinse, soak overnight, rinse, then cook until tender in about

twice as much water as chickpeas (about 3 hours). Or use canned

chickpeas.

2 cloves gar lic


1 ⁄ 2 cup chopped onion1 ⁄ 2 teaspoon ground cumin

2 egg s

3 tablespoons unbleached white flour or Hemp Meal

cocoa butter for frying

Put the cooked chickpeas, garlic, and HempNut™ in a blender and

purée, adding a bit of the water the chickpeas were cooked in if

necessary. Pour into a bowl and add the next three ingredients. Chill

for 2 hours. Dust hands with flour and form the mixture into small

patties. Heat a skillet with cocoa butter and fry on each side till

golden. Serve with a Lemon HempNut™ Sauce.




Recip es TM

Kicharee

2 cup s dri ed mun g bea ns

1 tablespoon coriander seed

11

⁄ 2 teaspoons whole cumin seed 8 cups water

11 ⁄ 2 cups long grain brown rice

2 tab les poo ns oli ve oil

2 teaspo ons tur mer ic


grou nd sal t and pep per to tas te

Rinse the beans and soak overnight in water in the refrigerator. Rinse

them again in the morning. Grind the coriander and cumin with a

motar and pestle or a blender. In a skillet, roast the coriander andcumin on high heat, stirring constantly for about 3 minutes. Bring 8

cups of water to a boil in a large covered pot and add the remaining

ingredients except the HempNut.™ Simmer for about 11 ⁄ 2 hours.

Add the HempNut.™ Season with salt and pepper.

HempNut ™ Stuffing

1 ⁄ 2 cup chopped onion

1 ⁄ 2 cup melted butter

11 ⁄ 2 tablespoons sage1 ⁄ 2 cup HempNut ™

6 cups day old bread crumbs

1 cup water

sal t to tas te1 ⁄ 2 teaspoon black pepper

In a saucepan sauté the onion, butter, sage, and HempNut.™ Add the

bread and water, then salt and pepper and mix thoroughly. Place in

a baking dish and bake at 350° F for 30 minutes. Serves 4–6.




Desserts

Pie Crust

1 ⁄ 2 cup whole wheat flour 1 ⁄ 2 cup unbleached white flour 1 ⁄ 2 cup HempNut ™


3 tablespoons water 1 ⁄ 4 teaspoon salt

Combine the dry ingredients. Add the oil, water, and salt and stir to

make a crumbly dough. Press evenly into a 9-inch pie pan and chill

for 1 hour. Preheat oven to 400° F. Make pricks in the pie crust liberally

with a fork and bake for 12 minutes. Remove from heat and fill with

pie filling. Cook again depending on the pie filling.

Wheat-Free Pie Crust


1 ⁄ 4 cup almond butter or HempNut ™ Butter 1 ⁄ 4 cup honey

Mix together and pat into pie pan. Can be baked at 375° F for 10 to

15 minutes before filling or used raw.

HempNut ™ Pie


2 egg s

1 cup Grandma’s molasses 2 ⁄ 3 cup unrefined sugar

2 tab les poo ns vanill a ex trac t

2 tab les poo ns but ter

In an unbaked pie crust, sprinkle HempNut™ along the bottom. In a

mixing bowl, beat the eggs, then stir in the molasses, sugar, and

vanilla extract. Pour over the HempNut™ and dot with butter. Bake

in a preheated 450° F oven for 10 minutes, then reduce the heat to

325° F and bake another 35 minutes. Cool before slicing. Serves 6–8.






Apple Cake

2 cup s unb lea che d whi te flo ur 1 ⁄ 2 cup honey

2 egg s 2 teaspo ons alu min um- free bak ing powder

1 teaspoon cinnamon

1 teaspoon ground cardamom

2 cup s pee led cho ppe d app les

1 ⁄ 4 cup vegetable oil

Preheat oven to 350° F. Mix together all ingredients and bake in a flat

cake pan for 35 to 45 minutes.

Frosting:

1 ⁄ 2 cup honey

2 tab les poo ns but ter


1 c up mi lk powder 1 ⁄ 2 cup HempNut ™ powdered in the blender

1 tablespoon rose water

Blend all ingredients. To color frosting pink, add 2 tablespoons beet

powder. To color frosting green, add the ingredients of 3 chlorophyll

capsules (without the gel cap itself).




Recip es TM

Baked Apples

2 larg e app les

2 tab les poo ns rais ins1

⁄ 2 teaspoon cinnamon1 ⁄ 2 teaspoon ground cardamom


1 tablespoon toasted sesame oil

1 t ab le sp oon wat er


Slice off the top of the apples and reserve for later. With a knife,

carefully cut out the core of the apples without cutting through to

the bottom. Mix all other ingredients together (besides the apples)

except the HempNut,™

then stuff them into the apples. Cover andbake at 375° for 40 minutes. For a juicier delight, cover the apples

halfway through the baking time. Cool a bit, sprinkle with

HempNut.™

Real Fruit Cake

1 cup pitted chopped dates

11 ⁄ 4 cup dried apples, diced

1 cup dried apricots, quartered


3 ⁄ 4 cup unbleached white flour 1 ⁄ 2 teaspoon aluminum-free baking powder


3 eggs1 ⁄ 4 cup honey 1 ⁄ 2 cup molasses


Preheat oven to 300° F. Combine fruits and HempNut™ Add flour,

baking powder, and salt. Stir well. Beat eggs in a separate bowl, then

add honey, molasses, and vanilla and beat well. Add this to the dry

mixture and stir till moistened. Pour the ingredients into a well

greased ring mold or loaf pan. Bake for 1 hour. Cool for 10 minutes

before removing from the pan. Fruit cakes store well. Wrap in foil to

remain fresh. Can also be lightly doused with rum before storing.




Blueberry Couscous Cake

3 ⁄ 4 cup couscous1 ⁄ 4 cup HempNut ™

11 ⁄ 2 cups vanilla amasake1 ⁄ 2 cup water 1 ⁄ 4 cup apple juice

pin ch sal t

Topping:

1 cup fresh or frozen blueberries

1 heaping teaspoon kudzu 2 ⁄ 3 cup apple juice1 ⁄ 2 teaspoon grated organic lemon peel


Combine the couscous, HempNut,™ amasake, water, juice, and saltin a saucepan. Heat and stir for 10 minutes. Couscous mixture will

soften. Pour into a cake pan and smooth it out. Arrange the

blueberries on the top. Dissolve the kudzu in apple juice; add the

lemon peel and heat, stirring until it thickens. Then add the vanilla

and pour over the blueberries and cake. Cool for one hour in the

refrigerator before serving.

Baklava

2 sti cks but ter

11 ⁄ 2 cups honey

1 teaspoon cinnamon

1 ⁄ 2 teaspoon ground cardamom1 ⁄ 4 cup rose water

1 tablespoon grated orange rind

1 pound box fi lo dough

4 c up s H em pN ut ™

Melt butter in a saucepan. In a bowl, make a syrup by mixing together

the honey, cinnamon, cardamom, rose water, and orange rind. Place

three sheets of filo dough into a baking dish about the same size as the

filo. Brush with the melted butter. Sprinkle a layer of HempNut.™ Add

some of the syrup to each layer. Add another three sheets of filo and

brush with butter. Again add another layer of HempNut,™ then three

sheets of filo and brush with butter. Pour the honey sauce over the

mixture and bake at 350° for 45 minutes.




Recip es TM

Cookies

1 ⁄ 2 cup vegetable oil or HempNut ™ O il 1 ⁄ 2 cup honey

2 egg s1 teaspoon vanil la extract



1 teaspoon ground cardamom or anise seed

Blend oil and honey. Mix in eggs and vanilla. Stir in flour, HempNut,™

and spices. Drop by spoonfuls onto lightly oiled baking sheet. Bake

at 350° F for 10 minutes.

Chocolate Chip Cookies

2 sti cks softe ned but ter

11 ⁄ 4 cups unrefined sugar


1 egg

2 cup s unb lea che d white flo ur 3 ⁄ 4 cups HempNut ™

1 package chocolate chips

1 teaspoon aluminum-free baking powder

Cream together the first four ingredients. Add the remaining

ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake

350° F for 10 minutes.




Molasses Cookies

In a bowl put:

1 c up mo la ss es


1 ⁄ 2 cup honey 1 ⁄ 3 cup vegetable oil cardamom1 ⁄ 2 teaspoon cardamom

1 teaspoon l iquid lecithin

1 c up o at me al

1 t easp oon se a salt

1 teaspoon vanilla

Mix well. Add:

3 tablespoons of grated unsprayed orange rind

1 tablespoon powdered ginger

Stir in:

21 ⁄ 2 cups of unbleached white flour

Preheat oven to 350° F. Mix well. Drop by spoonfuls onto a greased

cookie sheet. Bake 15 minutes.

Biscotti 2 egg s

11 ⁄ 2 tablespoon olive oil or HempNut ™ O il



21 ⁄ 2 tablespoons unrefined sugar

2 teaspo ons alu minum- free bak ing powder


11 ⁄ 2 tablespoons anise seed, cinnamon, or ground cardamom (optional)


1 tablespoon grated lemon peel

Preheat the oven to 375° F. In a bowl, whisk together the eggs, oil,

and vanilla. In another bowl, sift together the flour, sugar, and baking




Recip es TM

powder. Mix the egg mixture into the flour mixture and stir till

ingredients are well mixed, though it will be somewhat dry. Stir in

the HempNut,™ spices, salt, and lemon peel. On a floured surface

divide the dough and shape each portion into a log about 11 ⁄ 2 inches

wide and 8 inches long. With a sharp knife, cut the logs diagonally

into 1 ⁄ 2-inch slices. Bake, cut side down for 15 minutes. Turn and bake

another 15 minutes. Cool. Can be stored in an airtight container 3 to

4 weeks.

Bliss Balls


1 c up p um pkin see ds

1/2 cup carob or chocolate powder

1 tablespoon bee pollen (optional)1 ⁄ 2 teaspoon cinnamon1 ⁄ 2 teaspoon ground cardamom

1 ⁄ 2 cup raisins

2 tab les poo ns alm ond but ter or Hem pNu t ™ Butter 1 ⁄ 2 cup honey or maple syrup

1 teaspoon vanil la extract 1 teaspoon peppermint extract

In a large bowl, put 1 cup of the HempNut™ as well as the pumpkin

seeds, carob or chocolate powder, bee pollen, cinnamon, cardamom,

and raisins. In a separate bowl, put all the other ingredients, except

the remaining 1 ⁄ 2 cup HempNut,™ and mix well. Now mix the two

bowls of wet and dry ingredients together and stir. Form into 1 ⁄ 2-inch

diameter balls with your fingers and roll each ball in the remaining

HempNut.™ Store in the refrigerator.




Hip Squares

1 cup oats

1 cup raw pumpkin seeds

2 cup s honey 1 c up raw Hem pNut ™

2 tab les poo ns tah ini

Preheat oven to 325° F. In an oiled 8-inch square baking dish, spread

the oats and seeds (leave out HempNut™). Bake for 20 minutes.

During this time, stir twice to prevent over-browning. Transfer to a

medium-sized bowl. In a saucepan, bring honey to a boil and simmer

7 minutes or until honey reaches 275° F. Initially, the honey will

expand; when it condenses it is ready. Add the HempNut™ to the oat

mixture. Stir in tahini and pour over seed/oats mixture. Stir tocombine evenly. Transfer to oiled baking pan. Allow to cool 2 minutes,

then cut with a moist knife into 2-by-11 ⁄ 2-inch squares. Wrap into wax

paper and store in a cool dry place.

Date Bread Pudding

13 ⁄ 4 cup whole grain bread, broken into small pieces3 ⁄ 4 cup HempNut ™

1 cup chopped pitted dates

3 ⁄ 4 cup apple juice

Combine all dry ingredients in a baking dish. Add the apple juice.

Cover and chill for several hours. Serve with HempNut™ Cream .




Recip es TM

Rice Pudding

21 ⁄ 2 cups brown rice

6 c up s ap pl e juic e

2 cup s mil k or Hem pNu t ™

milk, or other milk alternative3 ⁄ 4 cup raisins

1 c innamon sti ck

1 teaspoon ground cardamom

1 vanilla bean, split down the middle

pinch of salt


1 ⁄ 2 teaspoon grated organic orange rind

Garnish:


Mix together the rice, apple juice, milk, raisins, cinnamon stick,

cardamom, vanilla bean, and salt in a heavy cooking pot. Simmer at

very low heat for 3 to 4 hours, stirring occasionally. If all the liquid

gets absorbed, add more apple juice. Once the rice is soft, put the

2 tablespoons of HempNut™ in a blender with 1 cup of rice. Blend

until smooth, then return to the cooking pot. Add the orange peel.

Garnish with the 1 ⁄ 2 cup HempNut.™ This can be eaten for breakfast,

lunch, or as dessert!

Banana Pops

2 tab les poo ns hot wate r

1 ⁄ 3 cup chocolate or carob powder

2 teaspo ons hon ey

4 ripe peeled bananas, cut across the middle

pop sic le sti cks1 ⁄ 2 cup HempNut ™

Make a coating by mixing the hot water, chocolate or carob powder,

and honey to make a paste that is not too thick or thin. Insert a

popsicle stick into each banana half and dip into the syrup, coating

completely. Then roll them in the HempNut.™ Place on wax paper

and freeze. Eat while still frozen.




Baked Bananas

4 bananas1 ⁄ 3 cup molasses

1 tablespoon butter 1 c up H em pN ut ™

Peel bananas and slice lengthwise and crosswise each once, making

32 pieces total. Layer-one half of the bananas in a 1-quart baking

dish. Cover with remaining bananas. Pour molasses over the bananas.

Add chopped pieces of butter. Broil for 10 minutes, 6 inches away

from the broiler. Add the HempNut.™

Chocolate Torte

3 ⁄ 4 cup butter 1 ⁄ 2 cup honey

6 eggs

1 cup melted chocolate chips


Preheat oven to 375° F. Mix all ingredients together. Bake for

10 minutes, then lower the heat to 325° and bake another 20 minutes.

Cool and frost with a frosting made by melting the following in a

double boiler:

1 cup chocolate chips

6 tablespoons cream

Remove from heat and add:

1 tablespoon butter

Stir together and use to frost the cooled torte.




Recip es TM

Brownies

2 sti cks but ter

5 ounces unsweetened chocolate

13

⁄ 4 cups brown or unrefined sugar 5 eggs

2 teaspo ons vanill a ex trac t

1 cup unbleached white flour 1 ⁄ 4 cup HempNut ™

Preheat oven to 350° F. Melt butter in a saucepan, adding broken

pieces of chocolate; stir till melted and remove from heat. Cream

together sugar, eggs, and vanilla. Blend butter-chocolate com-

bination into sugar-egg mixture. Stir in the flour and HempNut.™

Pour into an oiled 9-by-13 inch baking pan. Bake 30 minutes.

Caramel Popcorn

1 cup honey

1 tablespoon butter (optional)

4 quarts of popped corn


In a saucepan, bring the honey to a boil at medium heat. Lower heat

and simmer for 7 minutes without stirring or until honey reaches

265° on a candy thermometer. At first the honey will be frothy, but it

will cool darker and thicker. Remove from heat, add butter, and stir

to melt. Add the honey mixture to the popcorn. Handle with care as

it is hot! Add HempNut™ and stir with a long spoon.




Cheesecake

Crust:

10 graham crackers1

⁄ 4 cup HempNut ™

2 tab les poo ns vegeta ble oil

2 tab les poo ns honey

3 tablespoons water

In a blender or food processor, crumble the graham crackers into

crumbs, then mix with the remaining crust ingredients.

Filling:

2 cake s sil ken -t ype tof u1 ⁄ 3 cup milk or milk alternative

2 egg s (op tio nal )

1 teaspoon vanil la extract 1 ⁄ 3 cup maple syrup

2 tab les poo ns lem on jui ce

fresh fruit such as raspberries, blueberries, peaches, mango, and blackberries

(go for color contrast)


Preheat the oven to 350° F. In a blender or food processor, purée the

tofu in small batches using at least 1 tablespoon of the milk to help

it emulsify. As it gets blended, mix that and the milk, eggs,

vanilla, maple syrup, and lemon juice. Pour over pie crust. Bake

for 45 minutes. When cool, arrange fruit on top and sprinkle

with HempNut.™




Recip es TM

Gingerbread

1 c up mo la ss es1 ⁄ 2 cup vegetable oil

2 teaspo ons gin ger powder or grat ed fres h gin ger 11 ⁄ 2 cups unbleached white flour



1 teaspoon aluminum-free baking powder

1 cup water, milk, or milk alternative

Preheat oven to 350° F. Beat together the molasses and oil, then beat

in the other ingredients. Bake for 40 minutes in an 8-by-8-inch square

pan. Serve with HempNut™ Cream.

HempScream®


3 cups water 1 ⁄ 2 cup honey

1 tablespoon vanilla extract 1 ⁄ 4 teaspoon salt

Process all ingredients in a blender until smooth. Strain. Then process

in an ice cream maker.

Cherry Ice Cream


1 cup water

3 cups frozen or fresh pitted cherries1 ⁄ 4 cup apple juice frozen concentrate


Blend the HempNut™

and water for 3 minutes and strain. Rinse theblender, then blend the strained Hemp milk and remaining

ingredients. Process in an ice cream maker.




Stuffed Dat es

6 Medjool dates, sliced lengthwise and pit removed 1 ⁄ 2 cup HempNut ™ ground in the blender

12 almonds

Stuff each date with HempNut™ and place an almond on top.



10Epilogue: Hempseed CurdManufacture by the Hmong/Miaoof Yunnan Province, ChinaBy Robert C. Clarke, International Hemp Association <[email protected]>

Throughout China’s long history, hemp was a much

more important crop for both fiber and food than it is today. Han

Chinese, as well as the minority nationalities, regularly made a

nutritious, tofu-like curd from hempseed.

Presently, only a few rural Chinese with strong cultural links to

hemp continue to make hempseed curd. It is considered a rich,

nutritious food and therefore used sparingly.

The following account is from a

session with Miao/Hmong

respondents within my study

area who arranged for me to

experience hempseed “tofu”

first-hand in March 2000.

Step 1 Hempseed is thoroughly

washed with clean water before

making curd. The wet hempseed is

then ladled one scoop at a time into

the mouth at the top of the stone mill.



94 The He mpNut He alth and Cookbook TM

Step 2 The coarsely ground, wet

hempseed mash squeezes out from

the side of the mill. The seeds are

milled only once.

Step 3 When enough hempseed has been ground

for one meal, the seed mash is scraped into a bucket

at the end of a hollowed tree trunk. The mill is then

rinsed with fresh water, and all of the seed mash and

rinse water is collected together in the bucket. The

pieces of seed shell sink to the bottom of the milky

hempseed-water suspension.

Step 4 The seed mash and water

mixture is poured into a rice sack and

squeezed to collect the hempseed

“milk” in the bucket. The hempseed

“cake” left behind is fed to cattle.



Chapte r 10 — Epilog ue : He mpse e d Curd Manufac ture

Step 5 As the hemp milk simmers at a low boil,fennel greens are added to the mixture before it

begins to curdle. The fennel greens taste great and

hold the soft curd together. After about half an hour,

the curds and fennel greens have floated to the top

and are removed to the table to be consumed.

Step 6 A meal for 15 featuring hempseed curd an

fennel greens. The vegan, creamy hempseed curd is

very tasty. If congealed more and drained, it would

a similar product to soybean tofu.



Nutritional Information

Table 1: Nutritional information per 100 grams of HempNut,™ HempNut™ Oil, and various forms of hempsee

Whole HempNut™ Hempseed HempseeHempNut™ Hempseed Oil Meal Sprouts

Calories 567 503 730 452 192

Protein, g 30.6 22.5 0.0 26.0 10.4

Total Fat, g 47.2 30.0 81.0 20.0 4.4

Saturated Fat, g 5.2 3.3 9.0 2.2 n/aMonounsaturated Fat, g 5.8 3.7 10.0 2.5 n/a

Polyunsaturated Fat, g 36.2 23.0 62.0 15.3 n/a

Carbohydrate, g 10.9 35.8 0.0 41.0 27.8

Ash, g 6.6 5.9 n/a 5.5 2.7

Moisture, g 4.7 5.7 19.0 7.0 54.7

Linoleic acid (LA), g 27.6 17.5 57.0 11.7 n/a

Linolenic acid (LNA), g 9.2 5.5 19.0 3.7 n/a

Gamma-linolenic acid (GLA), g 0.8 0.5 1.7 0.3 n/a

Total Essential Fatty Acids, g 36.2 23.0 76.0 15.4 n/a

Palmitic acid 16:0, g 3.4 2.2 4.9 1.5 n/a

Arachidic acid 20:0, g 0.5 0.2 0.4 0.1 n/aOleic acid 18:1, g 5.8 3.7 12.0 2.5 n/a

Stearic acid 18:0, g 1.5 0.9 2.1 0.6 n/a

Cholesterol, mg 0.0 0.0 0.0 0.0 0.0

Total Dietary Fiber, g 6.0 35.1 0.0 36.5 20.1

Sugars, g 2.0 n/a 0.0 5.0 n/a

Vitamin A (B-Carotene), IU 231 3.7 19.0 n/a 50.0

Thiamine (Vitamin B1), mg 1.4 0.9 n/a n/a 0.2

Riboflavin (Vitamin B2), mg 0.3 1.1 n/a n/a 0.2

Vitamin B6, mg 0.1 0.3 n/a n/a 0.2

Niacin (Vitamin B3), mg n/a 2.5 n/a n/a n/a

Vitamin C, mg 1.0 1.4 n/a n/a 2.0Vitamin D, IU 0.0 10.0 n/a n/a 1492.2

Vitamin E (dl-A-tocopherol), IU 9.0 3.0 1.0 n/a 4.0

Sodium, mg 9.0 0.0 n/a 0.0 8.9

Calcium, mg 78.6 1.7 n/a n/a 176.5

Iron, mg 9.35 0.2 n/a n/a 4.8

n/a = not available




Table 2: Amino acid assay per 100 grams of HempNut.™

Alanine 1.22%

Arginine 3.35%

Aspartic acid 2.97%

Cystine/cysteine 0.39%

Glutamic acid 5.31%

Glycine 1.21%

Histidine* 0.90%

Isoleucine* 1.14%

Leucine* 1.88%

Lysine* 0.91%

Methionine 0.57%

Phenylalanine 1.14%

Proline 1.43%

Serine 1.60%

Threonine* 1.03%

Tryptophan* 0.39%

Tyrosine 1.04%

Valine* 1.42%

Meth+cys* 0.96%Phen+tyr* 2.19%

*Essential amino acid

Protein Digestibility 0.93

PDCAAS 0.46

PER 1.87



Glossary

Achene A fruit with a hard shell surrounding it, such as hempseed

or almond.

Adherent The resin that adheres to the outside of the shell of the

hempseed. It contains a minute amount of THC which, if not

removed, may end up in a finished product.

Albumin A simple type of globular protein, the main protein inhuman blood. Good sources include egg white and hempseed.

A very efficient and highly digestible protein and a major source

of free radical scavengers.

Bio-remediation The cultivation of hemp on soils contaminated

with heavy metals (near the sites of nuclear accidents) in order

to purify the soil and aid in re-cultivation. Hemp yield and fiber

quality are not different from those grown on non-contaminated

soils. Hemp removes heavy metals from soils and accumulates

them in the roots, seeds, and leaves. Hempseed from these plants

must not be used for any food or animal feed.

Cannabinoid A class of constituents found only in the resin of

flowering tops of Cannabis, including cannabinol (CBN),

cannabidiol (CBD), and tetrahydrocannabinol (THC). Most are

not psychoactive, and some are probably of medicinal value.

They have not been adequately researched in the United States

because all Cannabis, including drug-free industrial hemp, is

classified as a Schedule I drug by the DEA, making it unavailablefor medical use and research.




Cannabis A genus of the plant that includes hemp and marijuana.

This term refers to the plant itself. Species usually is sativa,

further classified as C. indica, C. ruderalis, and others. See also

Hemp and Marijuana.

Cannessence™ HempNut, Inc.’s brand of Cannabis essential oil,

made from hemp or marijuana cultivars. It is derived through a

steam-distillate water process that discards nearly all THC. Used

for its aromatic components, primarily mono- and sesqui-

terpene, Cannessence smells sweet and much like Cannabis. It

has anti-viral, anti-fungal, and anti-bacterial properties similar

to tea tree oil, but with less drying of the skin. Also has

aromatherapy properties. A number of body care, perfume, and

food products have been produced with this fragrance or flavor.

CBD Cannabidiol, a cannabinoid found in Cannabis. Found more

in hemp than marijuana cultivars. Called “anti-THC,” as it lodges

in the brain’s receptor sites, blocking the THC molecule, so no

euphoria is caused. Has documented medicinal properties as an

analgesic, anti-psychotic, anti-convulsant, anti-inflammatory,

and others.

Cultivar A variety or strain of a plant. There might be as many as

10,000 cultivars of Cannabis; exact number is unknown.

DEA The U.S. Drug Enforcement Administration. Started by then-

President Nixon as a federal police agency controlled by the

White House, free of congressional control. Early years often

targeted antiwar protesters and political activists. The fact that

the DEA decides whether to issue a “Producer of Marihuana”

permit to the applying hemp grower is the main political obstacle

to the re-introduction of industrial hemp in the United States.

The DEA steadfastly maintains that “hemp is marijuana and

marijuana is hemp.” Its “Marijuana Eradication Program” of 1998 was directed against industrial hemp—drug-free “ditchweed”

usually pulled up by local police.



Glossary 1

De-fatted hempseed meal The presscake by-product of hempseed

oil extraction, sometimes called hemp meal or seed cake. Usually

contains two-thirds less essential fatty acids than whole

hempseed, but more protein and fiber. Gluten-free, it has been

approved as a safe ingredient by the Celiac Society. Valuable

animal feed. Hemp beer brewers use it as flavoring. Popular with

manufacturers because of its low cost.

De-hulled hempseed See Shelled hempseed or Hulled hempseed.

Edestin A crystalline globulin protein obtained especially from

hempseed, containing all the essential amino acids. From the

same Greek root as edible. Considered a very digestible form of

protein. Earlier in the 20th century, it was used in chemistry,

science, and animal nutrition and as a workhorse protein.

Essential fatty acids Sometimes called “good fats,” these are the two

fatty acids that the human body cannot manufacture, so they

must come from dietary sources. They are linoleic acid (LA,

18:2w 6) and alpha-linolenic acid (LNA, 18:3w 3). The 3:1 ratio

of LA to LNA in hempseed oil has been recommended as optimal

for long-term health maintenance. EFAs serve as raw materials

for cell structure and as precursors for the synthesis of many of

the body ’s biochemicals. Because they are not primarily converted as energy sources, hempseed oil could be considered

a “diet” oil. Recommended daily allowance is 1.4 to 4.6 grams of

LNA and 8 to 14 grams of LA.

Fractured hempseed Whole hempseed that is run through an

impact sheller, then packaged and sold without screening or

sieving. It is a simple way to comply with USDA requirements

regarding sterilization. Innovated by Canadian companies.

Geschälter Hanfsamen Shelled hempseed in German. Usually translated as “peeled hemp seed.” See also Shelled hempseed.




GLA Gamma -linolenic acid (GLA, C18:3w 6) is derived from the

essential fatty acid LA. Good sources of GLA include hempseed

and hempseed oil (2 to 6 percent GLA in whole hempseed), blue-

green algae Spirulina, evening primrose oil, black currant seed

oil, borage oil, and some fungal oils. Its alleviating action on

psoriasis, atopic eczema, and mastalgia are well researched. GLA

has also been under investigation for its beneficial effects in

cardiovascular, psychiatric, and immunological disorders.

GMO Genetically modified organism. A controversial technique

whereby genes from one plant or animal are inserted into the

genes of another plant or animal, usually across species’

boundaries. Also called genetically engineered organism.

HACCP Hazard Analysis and Critical Control Point (pronounced

“HAY-sep”). A document, process, and protocol for handling

and preparing commercial food. Allows identification of

potential hazards and specifies means to prevent the hazard

from occurring. Because it will eventually be required

of all food producers, the Hemp Food Association

<http://www.HempFood.com> is preparing a suggested

HACCP plan for the hempseed food industry.

Hemp The virtually drug-free version of Cannabis. In many countries it is defined as containing less than 0.3 percent THC,

the intoxicant found in marijuana. Such a drug model

designation reduces technical innovation and allows control of

the planting-seed market. Industrial hemp varieties are not

capable of intoxication due to the very low THC level and the

high level of CBD found in most hemp cultivars. Called Hanf

in German, chanvre in French, hennep in Dutch, cañamo in

Spanish, canapa in Italian, konopi in Russian, kannab

in Persian, kanop in Armenian, kanas in Celtic, hampa in

Swedish, kanneh or kinnab in Arabic, kannabis in Greek ,

cannabis in Latin, kannapes in Lithuanian, hamppu in Finnish,

and asa in Japanese.



Glossary 1

Hempeh™ Our brand of tempeh, a 2,000-year-old cultured soyfood

from Indonesia, to which we add HempNut.™ It is meaty in taste

and appearance and very high in protein, isoflavones, and fiber.

Often contains vitamin B12, which is otherwise hard to get in

vegan diets.

Hemp flour A popular but misleading term for de-fatted hempseed

meal. Could include flours other than hemp. See also De-fatted

hempseed meal.

Hemp grain A term for technical hempseed, to differentiate from

agricultural hempseed for planting a hemp crop.

Hemp meal See De-fatted hempseed meal.

Hempnut A misused term for shelled hempseed. Confusingly similar

to HempNut, the brand name invented by the first company,

HempNut, Inc., to research, develop, market, and popularize

shelled hempseed. Recently adopted by European companies

and changed to the literal, but novel, German translation

Hanfn ü sse. See also Shelled hempseed and HempNut.™

HempNut™ Our original, trademarked brand of shelled hempseed,

invented by Richard Rose.

Hempseed The seed of the plant Cannabis. Actually not a true

seed, but an achene, a term for a tiny fruit covered by a hard

shell. Called Hanfsamen in German, graine de chanvre in

French, hennep samen in Nederlandse (Dutch), and ma zi in

Chinese. Hempseed is a superior plant food because of its high

content of all essential amino acids and the two essential fatty

acids, the latter in a ratio required for good human nutrition,

and because of its significant content of gamma -linolenic and

stearidonic acid.




Hempseed oil The oil extracted from industrial hempseed. It is an

exceptionally rich source of polyunsaturated fatty acids, with

uses similar to those of linseed oil. The oil has been used

industrially, cosmetically, and nutritionally for many

generations; it served as the first fuel for the diesel engine.

However, the nutritional qualities of the oil are particularly

important. Available in gel caps or bottles at food stores. The

by-product of hempseed oil manufacture is variously called

presscake, seed cake, hemp meal, or de-fatted hempseed meal.

See also De-fatted hempseed meal.

Hempseed protein Primarily about one-third edestin and two-

thirds albumin. A complete protein, it is suitable for animal feed

as well as human food. Heat treatment denatures this proteinand renders it insoluble, possibly affecting digestibility. A 1998

study suggested that hempseed protein was “most similar to a

methionine-rich protein of Brazil nut (Bertholletia excelsa) and

to Mabinlin IV, a sweetness-inducing protein of Capparis

masaikai. The high methionine content and the absence of

trypsin inhibitory activity suggested that the seed protein can

be used to improve the nutritional quality of plant food-stuffs.”

HFA The Hemp Food Association is the only trade group dedicated

solely to expanding and enhancing the state of hempseed foods.Members promise to abide by certain quality standards. Has

the largest Web site on hempseed and hemp foods.

<www.HempFood.com>. Founded by Richard Rose.

Hulled hempseed Same as shelled hempseed. The first English

name for it, coined by Richard Rose. Preferred term is now

shelled hempseed, as the shell is not a hull; and hulled

hempseed can sound confusingly similar to whole hempseed.

See also Shelled hempseed.



Glossary 1

Drawings of hempseed. By Robert C. Clarke—Hemp International Association.




Marijuana The high-THC version of Cannabis , used medicinally

and recreationally throughout history. Grown horticulturally

with much space around it and bushy like roses, whereas hemp

is grown as a crop, closely spaced in rows, like corn, with just a

few leaves at the top. Rarely taller than 6 feet, marijuana looks

very different from hemp, which grows as tall as 20 feet.

Omega-3 A category of polyunsaturated fatty acids found in

hempseed, including LNA, SDA, DHA, and EPA. Best sources are

hempseed, flax, walnut, and fish oils. The essential fatty acid LNA

usually accounts for approximately 15 to 25 percent of the total

fatty acid content of hempseed.

Omega-6 A category of polyunsaturated fatty acids found in

hempseed, including LA, GLA, and AA. Good sources include

hempseed, flax, canola, soybean, walnut, and dark green leaves.

The essential fatty acid LA accounts for approximately 50 to

70 percent of the total fatty acid content of hempseed.

Omega-9 A category of non-essential monounsaturated fatty

acids including oleic acid, which makes up 75 to 80 percent of

olive oil.

Organically grown Grown without the use of synthetic chemicals.

Certification must be effected by a third party. Virtually all

hempseed is “unsprayed,” because it rarely needs herbicides or

pesticides. It requires nitrogen for fast growth. The USDA and

certain states have laws requiring strict adherence to organic

standards by farmers and processors.

Pericarp The shell of a hempseed.

Peroxide value A measure of rancidity over time. Varies by product,

but high-quality hempseed oil ranges from 0.5 to 5 meq (milli-

equivalents). Noticeable rancidity in hempseed oil generally

occurs around 7. The EU limit for food oils is 10.

Presscake The by-product of hempseed oil manufacture, also called

seed cake, hemp meal, or de-fatted hempseed meal. See also

De-fatted hempseed meal.






USDA The U.S. agency with true jurisdiction over industrial hemp

growing, although, years ago, the DEA exerted its authority over

hemp farming (authority can be transferred from one agency

to another only after public hearings, which were not held). To

stop “noxious weeds,” including hemp, from growing and

proliferating, the USDA requires whole hempseed to

be sterilized.

Viable hempseed Hempseed which, if planted, will grow (not

merely sprout) to become a plant. In the United States, whole

hempseed is required to be non-viable through sterilization.

Apart from just shelling the seed, sterilization can be effected

through the use of heat (steam or dry heat at 212° F for 15

minutes), radiation, or fracturing. It must be performed in afacility certified by the USDA.

Whole hempseed Hempseed with an intact shell. It is not a true seed

but an achene, a tiny fruit covered by a hard shell. Whole

hempseed contains approximately 20 to 25 percent protein, 20 to

30 percent carbohydrates, 25 to 35 percent oil, and 10 to

15 percent insoluble fiber, as well as a rich array of minerals,

particularly phosphorous, potassium, magnesium, sulfur, and

calcium, along with modest amounts of iron and zinc. It is also

a fair source of carotene, a Vitamin A precursor, and a potentially important contributor of dietary fiber. Shelling increases

nutritional content (except fiber) by approximately 40 percent.

In Chinese medicine whole hempseed is believed to act on the

spleen, stomach, and large intestine meridians and to relieve

constipation. Indications include blood deficiency and

deficiency of body fluid.



1

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1

About the Authors

Brigitte Mars is an herbalist and nutritional consultant from Boulder,

Colorado, who has been working with Natural Medicine for 30 years.

She teaches Herbology through The Rocky Mountain Center for

Botanical Studies, The Boulder College of Massage Therapy, and

Naropa University.

Brigitte has a weekly Boulder radio show called “Naturally” and is

the formulator for UniTea Herbs. She has written articles published

in Let’s Live, Natural Health, Delicious, The Herb Companion, Herbs

for Health, and Mothering magazines. She is a professional member

of The American Herbalist Guild.

Her tapes are called The Herbal Renaissance and Natural Remedies

for a Healthy Immune System. She is the author of Herbs for Healthy

Hair, Skin and Nails, Natural First Aid, and Dandelion Medicine.

She is also the author of the CD-ROM Herbal Pharmacy.

Brigitte’s Web site is <http://www.indra.com/~brigitte/>.

Richard Rose is founder and president of Rella Good Cheese

Company (formerly known as Sharon’s Finest), a food product

development and marketing firm located in Santa Rosa, California,

since 1986. He is also founder and president of HempNut, Inc., a food

company specializing in researching, developing, and marketing

hempseed foods, the first two of which were introduced in 1994.

Cooking since childhood, he has been making and marketing

natural foods commercially since 1979. In the 1980s, Richard

invented and marketed more than 60 new products based on tofuand soymilk, and was the only small or natural food company to be

named one of the “Top Ten Innovators of 1985” by Food and

Beverage Marketing magazine.

In 1981, he opened and ran one of the first vegan restaurants in

California, using mostly soyfoods. In 1986, Rella’s main product,

Brigitte Mars

Richard Rose




TofuRella,® was introduced, sales of which landed the firm on the

Inc. 500 list of fastest growing companies in the U.S. in 1993 (950%

growth in five years), and is still sold today in supermarkets and

natural food stores in the U.S., Canada, and Europe.

Richard earned a BA degree and an MBA. As a vegetarian for 31 years

and a vegan for 21, his personal mission is to popularize the use of

hempseed for food. Responsible for conceiving and introducing the

HempNut™ brand of fine foods, he was awarded the 1997 Hemp

Times “Bioneer Award” for Outstanding Achievement in Food, the

1997 HempWorld “Hempy Award” for Food, and the 1998

HempWorld “Hempy Award” for Product Innovation.

He is directly responsible for the use of hempseed in more than

35 hemp industry meals. He is the founder of the Hemp Food

Association, co-Chair of the Food and Oil Council, past Treasurer and

Director of the Hemp Industries Association, and a member of the

International Hemp Association, the North American Industrial

Hemp Council, Social Venture Network, Provender Alliance, and the

Institute of Food Technologists.

Richard may be reached via e-mail at <[email protected]>.



1

Resources

Brigitte Mars Web: www.indra.com/brigitte/


Hemp Food Association Web: www.HempFood.com


Hemp Industries Association Web: www.thehia.org


HempNut, Inc. Web: www.TheHempNut.com


Humboldt Hemp Foods E-mail: [email protected]

International Hemp Association E-mail: [email protected]

Manitoba Industrial Hemp Alliance


North American Industrial Hemp Council

Web: www.naihc.org


Soyfoods Center Voice: (510) 283-2991

www.Links

canada-hemp.com

hanfsamen.com

harmonyfestival.com

hemp4us.com

hempcheese.com

hempeats.com

hemplipbalm.com

hempnutbook.com

hempnutburger.com

hempnutcafe.com

hempnutcheese.com

hempnutchips.com

hempnutchocolate.com

hempnutclub.com

hempnutoil.com

hemptreats.com

nutty4hemp.com

rella.com



1

Fine Foods fromHempNut, Inc.

The following foods, and soon many more, are available

in the U.S. and Canada. And look for our products soon in Europe.

We sell direct to consumers, via e-mail at <[email protected]>

or on our Web site <www.HempFood.com>), or by calling us at

(707) 571-1330 or toll-free at (877) HEMPNUT.

This is The Original HempNut™—perhaps the most

important new invention for hempseed ever ! We took

whole hempseed and removed the shell . . . and the result

is HempNut™ brand shelled hempseed.

It tastes like sunflower seed or pine nut, looks like sesame

seed, and can be used in literally any recipe, it’s that

versatile. Plus it contains about 40 percent more nutrition

than whole hempseed. In fact, it might be the most

nutritious plant food available. Raw, vegan, and now

again organically grown.

HempNut™ Hempeh™ Burger is the first 100 perce

vegetarian organic tempeh burger made from hempsee

Smoked for your dining pleasure, it’s ready for the grill

oven. We use HempNut™

for more nutrition and bettflavor. Because it’s so high in soy protein it may cut your ri

of heart disease. Our Hempeh™ Burger is perhaps the mo

nutritious veggie burger available.




HempNut™ Lip Balm is the first and only one made from HempNut™

brand hempseed oil! Because it’s high in essential fatty acids, it’s great for

protecting and healing the skin. And it has superior “slip” thanks to the

high quality oil we use. Also contains comfrey and calendula, healing

HempNut™ Butter is the most nutritious nut butter available.

Made with HempNut™ shelled hempseed, organic peanuts, and sea

salt, it is creamy and tastes like almond butter. And we dry roast it

for the finest flavor. We call HempNut™ Butter “the Peanut Butter

of the New Millennium.” Vegan and 49 percent organically grown

ingredients, soon 100 percent.

HempNut™ Cheese Alternative is the first and only cheese made

from hempseed! Just like cheese it’s firm when cold and melts

easily when heated. Plus it tastes great. And it’s low in fat, free

of lactose and cholesterol. HempNut™ Cheese Alternative was

formerly known as HempRella.

herbs for the skin. Plus SPF-15, to minimize the sun’s

harmful effects. Made with vegan candelilla wax

instead of beeswax. In two popular flavors: tangerine

and spearmint.



Fine Food s from H e mpNu t, Inc. 1

Hempseed Oil HempNut™

Hempseed Oil isthe first hemp oil good enough to put our

name on it. Made to stringent standards, it is

the finest hempseed oil available today

anywhere. Made in England from unsterilized

hempseed, its quality is obvious at first look

and taste. And soon it will be certified organic

and kosher, also. Contains no genetically

engineered ingredients. Also available in bulk

pack, and in a refined version.

Ingredients: raw, unsterilized hempseed, 1,000

ppm Vitamin E tocopherols added to protect

quality. Is 80 percent omega -3 and omega -6

essential fatty acids.

Whole Food Bar Packed with anti-oxidan

HempNut™ Butter, a layer of dark chocolate, an

sweetened with organic agave, a plant from Mexic

That sugar is considered safer for diabetics an

doesn’t cause a “sugar rush.” Contains no genetica

engineered ingredients. 65 percent certified organ

ingredients. Ingredients: agave syrup (organic aga

nectar, agavulin, brown rice syrup, malted barl

powder), organic rolled oats, semi-sweet da

chocolate, organic HempNut™ Butter (HempNu

brand organic shelled hempseed, organic peanut

non-GMO soy rice crisps, non-GMO soy protein isolate, rice bran, vitamins A, C, and E, green t

extract, and sea salt. Shelf life: 6 months. Chocolatey flavor. Contains omega -3 and omega -6 essent

fatty acids, 100 percent RDA of Vitamins A, C, E, plus grapeseed extract.




Coming Soon from HempNut, Inc..

Toasted HempNut,™ an organic dark chocolate bar, Cannessence™

essential oil, organic blue corn chips, HempScream® frozen dessert,

organic hemp meal, and more.

Chocolate Chip Cookies It’s the classic moist cookie. Ingredients:

organic dehydrated cane juice, chocolate chips, organic wheat flour,

organic oat flour, butter, HempNut™ brand organic shelled

hempseed, organic eggs, organic molasses, organic vanilla,

aluminum-free baking soda, and sea salt. Contains omega -3 and

omega -6 essential fatty acids and is 70 percent organic.



Business Opportunities

Join the HempNut™ Alliance All of our products are available in

bulk or private label for distributors, manufacturers, and

foodservice operators. Most are available certified organic and

kosher. We guarantee the best quality at the best price, period. We

offer POP, line art, ad slicks, a complete merchandising program,

and more. And we offer free R&D and marketing consulting. Put our

20 years of food experience to work for you!

Ask us about business opportunities selling HempNut™ products in

your town, or at festivals and fairs. We have the tools to help you “do

well by doing good.”

Nutty about Hemp? Then join the Hemp Nut Club! Just send an

e-mail to <[email protected]>. Get news, facts, help, and

surprises.

Documents

The HempNut Health and Cookbook, 1st Edition