Hemp Oil

Hemp Oil



















A pantry should contain at least three different dietary oils: a good quality extra-virgin olive oil, coconut oil for cooking and one other type for dressings, dips and other purposes where cooking is not involved. Consider making that choice hemp oil.

Hemp oil is pressed from the seeds of the hemp plant. Industrial hemp used to make this verdant oil is a varietal of the Cannabis plant that has virtually none of the psychoactive substance tetrahydrocannabinol (THC).

Why hemp oil rocks:

Hemp oil has a wonderful earthy flavor with nutty overtones and a brilliant green hue.

The oil is loaded with the essential omega-6 and omega-3 fats. Because our bodies are unable to make them from other compounds, they must be consumed from food. What’s more, these fats are present in a 3:1 ratio in hemp oil; exactly what many health experts say is the best ratio for well-being.

Hemp is also one of the very few food sources of the omega-6 fat gamma-linolenic acid (GLA). A 2008 study conducted at the University of Manitoba, Canada suggests that GLA reduces blood platelet clumping which may help prevent dangerous blood clotting. Other studies hint that GLA is capable of halting the growth of cancerous cells.

Being, um, a hardy weed naturally resistant to most pests, hemp grown for food production does not need to be bathed in chemical pesticides and herbicides to thrive.

Hemp oil is not suitable for cooking because of its low smoking point and does not have an overly long shelf life. Therefore, use regularly and store it in the fridge. Try hemp oil raw in the recipes below or in smoothies, hummus and for accenting soups, baked potatoes and steamed or roasted veggies.

You can find hemp oil at most health food stores and some larger grocers. Also, find it online from Manitoba Harvest: www.manitobaharvest.com

Spaghetti Squash with Hemp Pesto












If you’re not familiar with spaghetti squash it’s a watermelon shaped winter squash with golden-yellow rind. Once cooked, the flesh pulls apart into slightly nutty, spaghetti-like strands.

1 medium spaghetti squash
1/3 cup hemp oil
1 bunch fresh basil
3 garlic cloves, chopped
2 tablespoons hemp seeds
¼ cup walnuts
Juice from ½ lemon
¼ teaspoon cayenne (optional)
Freshly grated Parmesan cheese

Preheat oven to 375 degrees F. With a heavy duty sharp knife, cut of both ends of the squash and slice in half lengthwise. Scoop out the seeds and pulp. Lightly coat the flesh with oil and salt. Place squash, flesh side down, on a baking sheet covered with foil or parchment paper. Bake for about 45 minutes or until tender. Meanwhile, combine hemp oil, basil, garlic, hemp seeds, walnuts, lemon and cayenne in a blender or food processor. Blend until just slightly grainy. (Fellow Vita-mix users make sure to use the plunger).
With a fork, scrape squash flesh to make noodle strands. Combine squash noodles with a desired amount of pesto and top with cheese. Keep extra pesto in the fridge and use on toast and crackers.

Hemp Orange Vinaigrette













1 orange
2 garlic cloves, chopped
Juice from ½ lime
1/3 cup hemp oil
Salt and pepper, to taste
2 tablespoons maple syrup

Add all ingredients to a blender or food processor and whirl until smooth. Drizzle onto salads.