Homemade milk from hemp seeds

Homemade milk from hemp seeds

 

Why Hemp Protein is the Best Plant-Based Protein Source

Protein quality is mainly determined by the amino acid profile as well as other ingredients. And here Hemp is clearly ahead. It contains 18 essential amino acids and thus covers most of our needs. Although expression per 100g is not the same as animal proteins and supplements such as whey protein, bioavailability is still very high. This describes how well our body can convert proteins into the body's own building blocks. Other plant sources of protein are often not as effective here. Why?
Vegetable proteins such as soy contain so-called trypsin inhibitors and thus block the absorption of important nutrients. This means that even at a higher concentration of amino acids, the end use may be worse than for proteins without these trypsin inhibitors.
In addition, hemp does not contain oligosaccharides, a form of carbohydrate that can cause flatulence in sensitive individuals. Finally, hemp protein contains many beneficial co-nutrients, such as plant pigments, dietary fiber, minerals, and omega-3 and omega-6 fatty acids, which have anti-inflammatory effects on our body, support the brain and natural bowel function.

 

Ingredients

Whole grains retain all useful properties for a long time and then all useful properties are preserved in the finished product.

Water is better to use warm (but not hot). Use less water to make the milk thicker and creamier. 

Whole hemp seeds - 100 g

Water - 300 ml 
1 pinch of sea salt
1 whole pitted date (optional for sweetness or 1 tablespoon / 15 ml syrup)
1/2 teaspoon vanilla extract (optional)
2 tablespoons cocoa powder for "chocolate milk" (optional)
100 g fresh berries for "berry milk" (optional).

Instructions

1. Add hemp seeds, water, salt and any additives (optional) to a high speed blender. Cover and mix for about 1 minute or until mixture is smooth.
2. Take a small sample with a spoon to test the taste/sweetness. Add more dates, salt or vanilla if needed.
3. To strain into a large bowl or jug ​​covered with a nut milk bag or linen cloth.
4. Transfer the oilcake to a blender, add a small amount of water and mix. After that, strain through the cloth again.
5. Pour into an airtight container and refrigerate. Keeps in the refrigerator for up to 5 days (sometimes more).
Enjoy cold (and shake well) for best results. Delicious straight out of the jar, in smoothies, muesli or baked goods!
Learn how to make hemp cheese here.

Important


Hemp seeds must be soaked for at least 2 hours. Recommended soaking time 2-10 hours;
Also, you can germinate the seeds after soaking for a day. Germination helps to reveal all the beneficial properties of seeds;
Ideal for those with lactose intolerance;
Very low insulin response in contrast to traditional milk, since the amount of carbohydrates is only 4%;
Vegan recipe (Vegan);
Ideal for Keto and Paleo;
Does not contain gluten and fructose;
Rich in potassium, magnesium and phosphorus, as well as vitamin B-6;
A large number of polyunsaturated fatty acids omega - 3 and omega - 6;
Promotes weight loss, due to the large amount of fiber;
When used additionally with cake, it helps to remove toxins from the intestines;
Can be heat treated;
If desired, vanillin or a sweetener (honey or agave syrup or date syrup) can be added to hemp milk;
Store in a glass sealed container in the refrigerator for up to 7 days.

 

Hemp seeds are an important source of vegetable protein, they do not use excessive amounts of fertilizers, they are environmentally friendly during cultivation and processing. At the same time, for example, soy milk is losing its position due to the peculiarities of production, allergenicity and product quality.
Hemp products are not only a superfood, but also a smart food, part of the biohacking strategy.


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