Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

My Everyday Hemp Milk

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I promise I’m alive and have some good stuff to post soon and looking forward to getting back to a regular posting schedule.  But it’s been a rough and bumpy weekend in the hospital with my grandma with a round-the-clock visiting schedule to spend time with her and constantly reminding her that she’s cared about and loved during a very difficult time. I’m fried physically and emotionally and hardly know which end is up, what day of the week it is, what year it is – you get the idea.

For now I have a very basic recipe to share. One thing I love about being on a high raw, whole foods diet is being able to create kitchen staples from near scratch that I used to pay a premium for in packaged form not that long ago. The Vita-Mix has been a great tool for this allowing me to create my own salad dressings, sauces, soups, desserts, milks, etc. from fresh ingredients fast. Almond milk was one of the first raw recipes I learned as a simple and healthy raw vegan alternative to dairy milk. But creating raw almond milk regularly was a challenge for me being more time consuming and labor intensive requiring the nuts be soaked in advance, which I rarely did during busy work weeks. And straining the pulp out with a nut milk bag took an additional 15 minutes for me each time. As well as freezing the almond pulp for a future recipe and not wasting it all took time and planning.

Hemp milk is a lot faster and easier for my schedule with no soaking and pulp straining required. And since the taste of hemp seeds have grown on me to a point of obsession,  create a lighter version of hemp milk for everyday use.

 

Everyday Hemp Milk

  • 1 cup hemp seeds
  • 1 tbsp. lecithin granules
  • 2 tsp. vanilla extract
  • 3 pitted medjool dates or 4 drops of stevia
  • 4 cups water

Place all ingredients into a high speed blender and blend for about 3-4 minutes, until well blended and frothy. Makes about 4 full servings. Or enough for 8 servings of chia seed pudding or creamer for many cups of coffee for me.

 

I keep it in a glass pitcher in my fridge which lasts about 5 days depending on how much coffee and chia seed pudding I consume.

I buy hemp seeds in these bulk 5 lb. bags from Amazon to store in my freezer which makes it much cheaper than buying it pre-made and packaged, but still fast and easy enough for my especially crazy schedule lately. And it makes it easy to try new flavors like chocolate peppermint hemp milk and I might get a little crazy and try my own pumpkin spice version soon, hmmmmm. Stay tuned for that!

Comments

  1. Whoa so cool that you make your own hemp milk!

    I’m sorry you’ve been so busy & that your grandma has been sick – I hope everything is okay.

  2. I love that you make your own hemp milk

    1 c seeds, 4 c of water. I think I can handle that. I have almost made my own many many times in the past…just never do it b/c I dont buy hemp seeds in big enough quantity to go thru them 1 c or 2 c at a time. Thus..need to buy in bulk!

    And I am so sorry about your grandma and the bumpy weekend. You all are in my thoughts and prayers :)

  4. Hoping this week proves to be less stressful for you and that your grandma is doing better. Take care of yourself! Thanks for sharing this easy, peasy recipe! We also buy the 5 lb. bags. Can’t wait to try the pumpkin spice version. Perfect fall drink! Cheers! ;-)

    • I’m in love with hemp seeds because they have less fat and more protein than nuts and don’t require soaking or straining for recipes. Chia seeds are also great in blender dressings and sauces.