Hemp is one of the world's oldest plants -- possibly one of its most misrepresented and misunderstood. The plant is a great fiber source used to make numerous products including clothing, paper, and as we probably all know, even the first American flag. Hemp seeds are one of the highest sources of the Omegas 3, 6, and 9. The seeds are a strong source of available protein and can be eaten raw or toasted as in the recipe below. Hemp seeds make an amazing milk or cream and can be added to smoothies both for a protein source and to provide a nutty flavor and creamy texture. For many people, hemp as a protein is far more digestible than soy. The following simple recipe uses hulled hemp seeds, also known as "hemp hearts" which taste very similar to pine nuts. They make an easy, incredible snack or addition to salads, soups or grains when sprinkled on top. What a great way to get your EFA's.

Hulled hemp seeds can be bought at your health food store or online through any number of companies. Look for sources that have fewer hulls, more hearts. That is the key to tasty hemp. Some which we have enjoyed are Rocky Mountain Grain Products ordered through healing-source.com; other sources are nutiva.com or naturesperfectfood.com.

Recipe:
Large dry skillet
2 cups hemp hearts
Tamari, Braggs Liquid Aminos, or Sea Salt

In a large cast iron or any other dry skillet, toast approximately 2 cups of hemp hearts over a gentle, low heat. Stir or shake pan consistently. When the seeds begin to pop or darken slightly, remove from heat and lightly spray with Tamari or Braggs or sprinkle sea salt to taste. Continue to toss or shake seeds in the pan until the salt source has dried and pour onto cookie sheet or wooden plate to cool.