Oh hey there, Happy Halloween. What I’m about to share isn’t particularly festive, although with a half cup of cooked pumpkin blended in, it could be lean that way.
I made this vanilla hemp milk earlier this morning. It was during the snacking hour, past breakfast and not quite lunch, when a quick protein boost is often necessary. Gather the ingredients, put the in the blender, run it for 2 minutes, and pour. No straining necessary. The little one and I shared the glass. We’ll probably have another during the afternoon snacking hour, which is close by.
Cheers to the weekend.
Homemade Vanilla Hemp Milk
makes about 1 quart
1 cup shelled hemp seeds (such as Hemp Hearts)
4 cups water
6 Medjool dates, pitted and stems removed
seeds scraped from 1 vanilla bean
two pinches of sea salt, or to taste
Place all the ingredients in a high-speed blender and blend for about 2 minutes until smooth and creamy. (If your blender doesn’t blend to a silky smooth consistency, feel free to strain the milk using a nut milk bag.) Store in a covered quart-size mason jar in the refrigerator for up to 1 week. Give it a good shake in the jar, then drink.