Besan Laddoo Ki Kush-y

Besan Laddoo Ki Kush-y
Ingredients

¾ cup cannaghee
1 cup chickpea flour
½ cup butter
½ tsp cardamom seeds
¼ cup mixture of hemp seeds
1 cup sugar
1 cup water
1½ cup milk/cannamilk, depending on potency preference
Directions

Put water, milk and sugar in pan and boil until the sugar completely dissolves.
In a separate pan, mix cannaghee and chickpea flour to make a raw roux paste.
Put the cannaghee and chickpea flour mixture on low heat until the flour turns golden brown.
Add the water, milk/cannamilk and sugar mixture and let it cook until it becomes a thick paste.
Add cardamom, hemp and cantaloupe seeds. Stir well and turn off the flame.
Press the ingredients into 1 ½ inch spheres, being careful to not burn yourself, and serve hot.

Bhang Ki Hemp Lassi

Bhang Ki Lassi

Ingredients

All your Bhang paste
¼ cup blanched pistachios
2½ cups yoghurt
½ cup hulled hemp seeds
2 teaspoon whipped cream
2 teaspoon rose syrup
Directions

Mix yoghurt, cream and rose syrup in a bowl and keep it in the refrigerator to cool.
Grind pistachios finely.
Blend pistachios, Bhang paste and Hemp hearts for 2-4 minutes.
Add yoghurt mixture and blend it for another 2 minutes.
Serve chilled

Study: Marijuana Users Less Vulnerable To Obesity And Diabetes

Study: Marijuana Users Less Vulnerable To Obesity And Diabetes

Marijuana users are often stereotyped as unhealthy, munchie-ridden, fast food devotees, but a new study in the Journal of Obesity could turn the turn the popular assumption on its head.

A study comparing cannabis users to those who abstained from the drug found there was an association between marijuana use and a lower weight range and lower risk of diabetes.

Examining 786 Inuit adults between the ages of 18 and 74, researchers from the Conference of Quebec University Health Centers found that after controlling for the effects of gender and age the body mass index for cannabis users was 26.8 compared to 28.6 for non-users. The group that scored the lowest BMI were those who were cannabis users who had never used tobacco or had quit tobacco.

Furthermore, marijuana users had a smaller risk of contracting diabetes, with lower fasting insulin and insulin resistance. “In this large cross-sectional adult survey with high prevalence of both substance use and obesity, cannabis use in the past year was associated with lower BMI, lower percentage fat mass, lower fasting insulin, and HOMA-IR (insulin resistance),” the authors said.

Read more: http://dailycaller.com/2015/08/24/study-marijuana-users-less-vulnerable-to-obesity-and-diabetes/#ixzz3jpWFMA6H

Study: Marijuana Users Less Vulnerable To Obesity And Diabetes

Study: Marijuana Users Less Vulnerable To Obesity And Diabetes

Read more: http://dailycaller.com/2015/08/24/study-marijuana-users-less-vulnerable-to-obesity-and-diabetes/#ixzz3jpWetUts

Marijuana users are often stereotyped as unhealthy, munchie-ridden, fast food devotees, but a new study in the Journal of Obesity could turn the turn the popular assumption on its head.

A study comparing cannabis users to those who abstained from the drug found there was an association between marijuana use and a lower weight range and lower risk of diabetes.

Examining 786 Inuit adults between the ages of 18 and 74, researchers from the Conference of Quebec University Health Centers found that after controlling for the effects of gender and age the body mass index for cannabis users was 26.8 compared to 28.6 for non-users. The group that scored the lowest BMI were those who were cannabis users who had never used tobacco or had quit tobacco.

Furthermore, marijuana users had a smaller risk of contracting diabetes, with lower fasting insulin and insulin resistance. “In this large cross-sectional adult survey with high prevalence of both substance use and obesity, cannabis use in the past year was associated with lower BMI, lower percentage fat mass, lower fasting insulin, and HOMA-IR (insulin resistance),” the authors said.

Read more: http://dailycaller.com/2015/08/24/study-marijuana-users-less-vulnerable-to-obesity-and-diabetes/#ixzz3jpWFMA6H

Hemp Strawberry Kiwi Crepes

Ingredients:

1 large ripe organic banana
2 medium organic kiwis
1 Tbsp lime juice
2 tsp agave nectar

1 spoon Hemp seeds
Strawberry lime cream:
1 cup raw cashew pieces (preferably soaked overnight)
1/4 cup lime juice
1 Tbsp organic lime zest

1 cup fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup raw coconut nectar, raw agave nectar or raw honey
1/4 tsp sea salt
2 teaspoon pure vanilla extract
1/4 cup raw coconut oil (warmed to liquid)
1/2 cup fresh organic strawberries

Strawberry sauce:
1/2 cup fresh organic strawberries, sliced
2 medjool dates
1 cup fresh organic strawberries
3 organic kiwis, sliced

Method:

To make crepes, combine all ingredients in a food processor and process until blended. Pour into 4 circles on a teflex lined dehydrator sheet, and spread thin. Dehydrate for about 8 hours or until no longer wet and tacky, but still pliable. Remove from dehydrator and set aside.
To make the strawberry cream, combine the cashews, lime juice, lime zest, coconut, coconut nectar, sea salt and vanilla in the food processor and process until smooth. with the motor running, add the coconut oil and process another minute. Add 1/2 cup strawberries and process until combined. Remove to a bowl, place in the freezer and let sit there until firm as whipped cream (about 30-45 minutes depending on how warm the mixture got).
For the sauce, combine the berries and dates in the food processor and process until smooth.
Once the cream is ready, lay out the crepes, and place the cream down the center of each in a line, then top with some strawberries and kiwis. Fold the sides up, then place on the serving plate, seam side down. Top with strawberry sauce and remaining kiwis and strawberries

Enjoy

Hemp Mix Fruit Shake

Ingredients :

1 medium kiwi fruit, diced

½ medium apple, cored and sliced

½ medium banana, sliced

1 tbsp lime juice

water to max line

1 tbsp Hemp seeds

1 tbsp Chia seeds

Method:
Place the kiwi fruit, apple, banana, lime juice, and water in the tall glass. Process in the NutriBullet for 10-12 seconds or until mixture becomes smooth.
Pour in a serving glass. Garnish with a slice of kiwi fruit, if desired.
enjoy!

 

Hemp Lemon Berry Cake

Ingredients :

1 6 inch round cake pan
Cake:
3/4 cup plus 2 Tbsp hemp flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup palm coconut sugar
1/4 cup virgin coconut oil, warmed to liquid
1/4 cup organic coconut milk
1/4 cup plus 1 Tbsp lemon juice
2 tsp pure vanilla extract
3/4 cup blueberries
3/4 cup quartered organic strawberries
3/4 cup organic raspberries

Method:
Coconut powdered sugar for topping*
Preheat the oven to 375 degrees and position rack in center of oven. Spray one six-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, lemon juice, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Stir in berries (reserving about 3/4 cup). Scatter the 3/4 cup berries into the bottom of the prepared pan, then pour cake batter into the pan over the berries, and bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool cake for about 15 minutes in pan then place a plate on top, hold firmly and flip over to unmold, then carefully flip to right side up onto another plate. Let cool before serving and dust lightly with coconut powdered sugar.
*if desired, you cake double the recipe and bake the cake in 1 9 inch round pan, and give it additional time to bake, about 15-20 min.
*To make coconut powdered sugar simply buzz some finely shredded coconut in a high speed blender until it is fine like powdered sugar. If you want it sweet, add a touch of coconut sugar, but keep in mind this darkens it. I like it just as is as a pretty accent and not so much to sweeten.

BLACK FOREST HEMP CAKE

BLACK FOREST HEMP CAKE
Ingredients :
For the cake:

4 and ½ cup whole grain spelt flour (or whole wheat)
2 tablespoon hemp flour
2 cups xylitol, erythritol or unrefined sugar (or a combination)
¾ cup cocoa powder
1 tablespoon baking soda
¾ teaspoon salt
⅓ cup applesauce
⅔ cup canola or melted coconut oil
1 tablespoon vanilla
2 tablespoons apple cider vinegar
3 cups filtered water
For the filling:

2 cups sour cherries (fresh, frozen or canned)
¼ cup Hemp seeds
¼ cup cherry juice or the canning liquid if using canned sour cherries
¼ to ½ cup date syrup or other sweetener (adjust to taste)
For the frosting:

1 avocado
3 tablespoons coconut oil
3 tablespoons cocoa powder
5 tablespoons date syrup (or other liquid sweetener)
1 teaspoon vanilla

Method:

Mix the dry ingredients for the cake in a large bowl.
Add wet and mix until combined.
Pour in two 8-inch pans lined with parchment paper.
Bake at 350 (180 Celsius) for about 45 minutes, until a skewer comes out clean.
Let cool completely.
In the meantime, combine all the ingredient for the filling in a medium bowl and let sit until thickened (about 10 minutes).
Add all ingredients for the frosting in a food processor and pulse until super smooth. Make sure the coconut oil is warm enough so that it blends in well with the other ingredients.
Layer the cake with the filling and cover with frosting.
Refrigerate until the frosting hardens a bit.
Decorate with dried cherries and cacao nibs if you like.
Let the cake cool completely, preferably overnight, before tasting. It will become much sweeter as it cools and the flavors will combine nicely.
Enjoy!

MANGO AND HEMP SEED SMOOTHIE

Ingredients:

1 1/2 cup homemade hemp milk or almond milk

2/ 3   slices mango

1 teaspoon organic vanilla bean powder

2 tablespoons organic hemp seeds

1 tablespoon organic coconut oil

1 tablespoon organic maca powder

1 tablespoon organic lucuma powder

2 organic medjool dates (pitted)

Method:

Put all ingredients into a blender and blend until smooth and creamy.
Optional: garish with almonds, mulberries, and hemp seeds.

Enjoy!