Thursday 4 December 2014


Hemp products first caught my attention when I attended a handful of vegan/vegetarian events over the summer. If you'd asked me back then to tell you what this superfood is all about, I'd have scratched my head and given a blank stare. In many ways, I'm grateful that the kind people at Good Hemp Nutrition sent me a selection of their products to review because it has allowed me to delve a little deeper and learn a lot about the nutritional benefits of hemp seeds and its variations. And no, these hemp products won't make you high as they don't contain THC (the substance found in Cannabis)...It's all good! ;)
  • Hemp seed is naturally rich in omega 3 and 6
  • It is a COMPLETE source of protein, which is music to any vegan's ears
  • It contains a high amount of protein that is more easily digestible than other protein sources
  • It does not require any pesticides or herbicides to grow so is totally natural
  • Great for healthy hair and skin
  • Improves cardiovascular circulation and helps lower blood pressure
  • It reduces the symptoms of PMS 

The three products I received were: Good Oil, Good Hemp Milk, and Good Seed (shelled hemp seed). My first instinct was to bake something using all three ingredients, bringing them together in one harmonious tray bake or tower of seeded muffins. Alas, I happened to start craving crepes and this presented the perfect opportunity to experiment! Before tossing all the ingredients into my mixing bowl, however, I had a taste of each product individually. I appreciated the light nutty taste of all three but was particularly impressed with the milk which has a silky, creamy consistency and sweet aroma - something I can imagine using regularly in my cup of tea or bowl of porridge. 
The shelled seeds are soft and chewy, and while I wouldn't necessarily snack on them on their own (the taste is too intense and overpowering for me!), it's great for sprinkling over a number dishes - both sweet and savoury. Think cereal and porridge and soups and salads and desserts get the picture. The crepes in this recipe are also infused with the shelled hemp seeds and worked great as a garnish, adding extra texture and flavour. 

The hemp oil also has a strong smell and taste, so a little goes a long way. I see this 250 ml bottle lasting me a very long time as I probably won't use more than a tablespoon per recipe - it is that flavourful! Good Oil is cold pressed, making it a healthy oil to use for cooking and in salad dressings. What's more, I discovered that hemp oil has 40% less saturated fat than olive oil and is rich in omega 3. When I asked readers on my Facebook page for tips on what to do with the products, one suggested using some hemp oil in smoothies and I must admit, I'm eager to try it out! 

Overall, I've been won over by the highly nutritious aspect of these hemp products and I would recommend that you try them out for yourself. If you want to find out more about Good Hemp Nutrition, you can visit their website or connect with them on Facebook and Twitter.

Now, who's ready for some crepes!?

(serves 2-3)
- 1 cup plain flour (or gluten-free flour of your choice)
- 1.5 cups hemp milk
- 2 tbsp shelled hemp seeds (and extra for garnish)
- 1 tbsp hemp oil
- 1/2 banana (mashed)
- 1/2 banana (sliced, to garnish)
- pure maple syrup
- coconut cream

Mix the flour, hemp milk, hemp seeds, hemp oil and mashed banana in a large bowl until the batter is smooth and lump-free. 

These crepes are quite delicate so extra care and attention is needed to get them right. Make sure your frying/skillet pan is always lightly oiled to stop the crepes from sticking, or use a non-stick pan if possible. You will also need to keep an eye on the heat and make sure the pan never gets too hot. When this happens, take it off the heat for a couple of minutes between each crepe to cool down slightly. Don't worry if the first crepe turns out looking like its been run over by a truck and thrown against a concrete wall...this is normal...the first attempt is usually the worst one, and then it gets better!

Ladle some of the batter into the pan, swirling it round to coat the bottom and form a nice round shape (use the back of a spoon to spread it out more thinly, if necessary). Wait a few minutes for the top to start bubbling and until the crepe lifts easily around the edges. Flip it over and cook the other side until lightly browned.

Cook the rest of the crepes in this way until your batter runs out, remembering to keep an eye on the heat.

Serve with your favourite toppings. Here, I've sliced the other half of the banana and arranged that on top, with a generous sprinkling of hemp seeds, a dollop of cold coconut cream and a drizzle of pure maple syrup. Breakfast? Dessert? You decide!


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