1. GOOD EATS
Spice up holiday meals with these seasonal, hemp-inspired recipes from The Hemp Cookbook: From Seed to Shining Seed
Winter Squash-Shiitake
Soup
Any soup can be hempified simply
by adding a tablespoon of hempseed
oil to each bowl before serving.
Because heat will accelerate fatty
acid degeneration, it would be
unwise to cook hempseed oil with
the rest of the soup. Serves 6-8.
5 pounds winter squash of your
choice, seeded and cut into chunks
1 heaping tablespoon kudzu root
starch dissolved into 1 cup of water
2 heaping tablespoons minced fresh
Hempy Pie Crust Mashed Sweet Potatoes ginger
Makes two 8-inch bottoms and two Sweet potatoes (Ipomoea batatas) 1/4 cup hempseed butter
tops-or three bottoms and no tops. are not potatoes, but a tuber in the 1 garlic bulb, peeled and minced
morning-glory(Convolvulaceae) 1 yellow onion, chopped into chunks
1 cup hulled hempseed family. Although they are often called 1/4 cup olive oil
1 cup Brazil nuts, ground into a meal yams, the two plants are unrelated. 2 cups shiitake mushrooms, cut into
1 cup walnuts, ground into a meal Sweet potatoes are native to Central bite-sized chunks
1/3 cup flaxseed meal America; yams are native to Africa 1 carrot, grated
1 cup whole wheat flour and make up the genus Dioscorea 1 turnip, grated
1 cup rolled oats of the family Dioscoreaceae. Sweet I teaspoon kelp powder
1 tsp. Sea salt potatoes are nutritionally superior 1 teaspoon celery seeds
1 1/4 cups safflower oil to yams and blend very well with Hempseed oil
1 cup hempseed oil hempseed oil. Serves 4. Natto miso
1/2 cup water
4 large sweet potatoes In a large pot, boil 8 cups of water.
Preatheat oven to 375°F (190°C). Olive oil Add the squash chunks, reduce
Combine all ingredients into a mixing 1 teaspoon ground Jamaican allspice the heat, cover and simmer, stirring
bowl and stir well. Four double-crust 2 pinches sea salt occasionally, for 20 minutes or until
pies, press half of the mixture into 1/2 cup coconut milk soft. If the squash skin is not edible,
the bottoms of two 8-inch-round 1/2 cup hempseed oil then remove squash chunks, skin
pie tins, making the crust about 1/4 them and return to pot (be careful-
inch thick. Bake for 5 to 7 minutes Preheat the oven to 425°F (218°C). they’re hot!). Add 9 cups of water
until crust has browned slightly. Fill Wash, scrub and dry the sweet and return to a boil, then reduce the
with your favorite filling. To make the potatoes, then rub all over will olive heat to a simmer. Add the dissolved
top crust, roll out remaining mixture oil. Pop them into the oven on a kudzu, ginger and hempseed butter.
cookie sheet, uncovered. Bake In an iron skillet, sauté the garlic
to 1/4 inch thick and lay on top of
about 45 minutes, until inserting a
filling in whatever pattern you wish. and onion in the olive oil. When they
knife shows that they’re all soft all the
Bake again for 20 to 25 minutes, until way through. Place them in a sturdy begin to brown, throw in the shiitakes
crust browns. If you prefer single- mixing bowl and mash, removing and sauté until onions caramelize,
crust pies, divide the mixture evenly large pieces of skin if they are then add to the soup. Add the grated
among three 8-inch pie tins. Allow to bothersome. Mash in the remaining carrot, turnip, kelp powder and celery
cool before serving. ingredients. Serve as a side dish; try seed. Continue stirring and cooking
topping with yogurt sauce. until the squash has fully dissolved
and has thickened the soup. Serve
All recipes provided by The Hemp Cookbook: From Seed to Shining with a tablespoon each of hempseed
Seed by Todd Dalotto © 2000 Healing Arts Press. Recipe reprinted oil and natto miso in each bowl.
with permission from the publisher Inner Traditions International,
www.InnerTraditions.com.
16 October/November