Did you know that the industrial cultivation of hemp can be traced back thousands of years? That the paper on which the US Constitution was written was made out of hemp and that George Washington ‘grew, used, and sold it’? That, during WW2, US farmers were encouraged to grow hemp for cloth, cordage, and rope? Since the late 1950s however, US federal laws have prohibited its growth for commercial purposes. In fact, if you buy hemp protein powder in the US, it’s probably coming from Canada (from Manitoba), where hemp cultivation was legalized in 1997.
Here in the UK, the cultivation of hemp (which was legalized in the 1990s) remains highly regulated and not many fields can be found commercially producing it. Indeed, most of the hemp purchased here comes from the fields of GOOD, located in Devon, Hemp protein powder is without fault. It represents a complete source of essential fatty acids and in addition to Vitamin A, Calcium, Phosphorous, Iron, Magnesium, and Zinc, it contains a number of essential amino acids. But what makes me love it the most is that it bakes beautifully and goes amazingly well with chocolate.
1 small cooked sweet potato
1/2 cup of hemp protein powder
3 tablespoons organic cocoa powder
1/4 cup coconut flour
1 and 1/4 cups egg whites
1 and a 1/2 cups almond milk
1/2 teaspoon baking soda
1 small grated and napkin-squeezed zucchini (added AFTER the above is blended)
1. Blended together and baked at 170 C (338 F) for ~ 70-75 minutes in a brownie pan.
2. Take them out, let them cool, and be ready to experience soft and ludicrous deliciousness on your plate, napkin, or hand. As a product of all the milk in there, the brownies turn out extremely moist and chocolatey so that they melt in your mouth in a boom boom boom sort of way!
Macros per Serving (out of 9):
6.6g carbs (2.6g sugars/3.8g fiber)
2.9g fat (1.3g sat)
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