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I think I stumbled upon hemp seeds a few years back, while browsing some recipes online. They come with a lot of buzz, some of it due to the fact that Marijuana and hemp both come from the same species of plant, Cannabis sativa L. (not to worry though, they come from different varieties of the plant , and the hemp seeds are very low in THC (tetrahydrocannabinol), the psychoactive ingredient that Marijuana is known for), and the other hype area around them is that they are considered another member of the prestige “super foods” category (as they contain the most essential fatty acids (EFAs) of any nut or seed oil, with the omega-3 and omega-6 EFAs occurring in the nutritionally optimal 1:3 ratio, among other things). Personally, I’m not a fan of the “you got to eat this, it’s super food, would make your health perfect” fashion, as I think you should generally just eat as varied (plant based) nutrition as possible, and keep it colorful, natural and un-processed. However, there is something good about the “super food” hype, which is, it introduced new ingredients to many people that would have never been exposed to them otherwise, thus expanding their healthy and tasty ingredient options for their diet.
Why would you want to add hemp seeds to your diet then, except the fact that they are considered to be healthy? Simply because they are real tasty… It is hard for me to describe their taste in writing, but I would say they have a mild flavor, that is a combination of sesame seeds to pine nuts. Moreover, in this Tbouli salad, which is traditionally made using bulgur, they provide a gluten free option, as their texture is somewhat similar to the bulgur seeds, so they are great for allergy reasons, as well as just for some variety.
I also added here to the traditional Tabouli some quinoa puffs, for some nice crunchiness. It isn’t a must, but it adds a nice crunch to the salad in an extra 2 minutes of work, so I’d recommend it. Check here for how to make quinoa puffs at home, it is easy, cheaper than the bought ones, and can be used in many recipes.
- 3 table spoons quinoa puffs (see up in the post for a link on how to make these easily at home)
- ¼ cup hemp seeds
- 1 parsley bunch
- a few mint leaves
- Seeds from 1 pomegranate
- Juice from 1 lemon
- ¼ cup olive oil
- Salt and pepper, to taste
- Note: for this salad to be fresh, it is highly recommended to chop the greens as close to serving time as possible.
- Finely chop the parsley and the mint leaves, and place them into a salad bowl.
- Add the pomegranate seeds (from 1 pomegranate), hemp seeds (1/4 cup), and the quinoa puffs (3 table spoons).
- Add the lemon juice (from 1 lemon) and the olive oil (1/4 cup) and mix.
- Serve immediately.
P.S.
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Moran
1 תגובה
I love making tabbouli. I have to try This recipe bc I make it so often I need to change be it up a bit