Go Broncos! Hemp Superfood Party Apps

Ok so you have a closet full of Broncos tees and all of your kids wear the latest orange and blue fashions. I get it - you are a huge fan. AND its' going to be quite the party! So when it comes to the food being served lets' take it up a couple notches and showcase another thing that Denver is proud of: Cannabis. 

How about showing your Colorado pride by incorporating hemp foods into the appetizer spread? Take a deep breath, its' federally legal in all 50 states. And your guests are going to flip out and declare your party the best ever. Go Broncos!

Lets' talk about Cannabis, hemp and marijuana for a bit....
Hemp is a superfood and you aren't gonna get high from it and you WILL pass a drug test. Hemp as a food is legal here in 'Merica. However, mass confusion arises because both Hemp and Marijuana (argued as a slang term, referred to here as THC heavy strains) come from the same Cannabis species, although they are genetically distinct and have differences in chemical makeup. Cannabis is an incredible herb that has a 8000 year plus history all over the world. We humans have been eating hemp as a food for a very long time.

I am totally stoked on hemp! The seed is the part of the hemp plant that is used for food. There are NO cannabinoids (i.e. THC or CBD) in the seeds of ANY cannabis plant. It is the seed that humans have used for food for thousands of years. The seed ground up becomes a high protein, intense, flour. A gorgeous green oil results from the cold pressing of the seed. My favorite hemp food to work with in the kitchen is shelled hemp seeds, sold as Hemp Hearts. It is incredibly versatile in the kitchen and has major creds to back it up. Its' a complete protein, meaning it has all of the essential amino acids. Its' also got the perfect balance of healthy Omega fats. Thats' just a few nutritional facts. Its' a major superfood and nourishes us at a deep cellular level. Your DNA knows what cannabis is and rejoices when we consume it in any shape or form. Its' healing energy, straight from Earth Gaian intelligence resurfacing just in time to save humanity and our planet. I mean that.

The recipes...

EDAMAME WITH HEMP SEED GOMASIO

Fresh toasted sesame spotlights this japanese inspired seasoning salt

DEVILED YUKON GOLDS

Tastes like: 2 bites, creamy, yum bomb, and full of good picnic memories

HIGH VIBE CRUDITES w/ HEMP BUTTERMILK RANCH

Cut your own veggies and just say no to sad, pre-fab vegetable trays. And definitely serve it with our house ranch.

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HEMP BUTTERMILK RANCH, and milk, and buttermilk

I'm stoked on shelled hemp seeds and all their creamy possibilities

SUPERGREENS ARTICHOKE DIP

My version kicks ass and isn't full of gross Mayo and hormoned out dairy products

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen

Supergreens Artichoke Dip

SUPERGREENS ARTICHOKE DIP

My version kicks ass and isn't full of nasty salmonella egg based Mayonaise or hormoned out dairy products. This is very popular at my catering events. Serve with Crostini, Gluten free crackers, and/or thickly sliced vegetable 'chips' (see photo). Fresh cannabis fan leaves are a supergreen and can be used in recipe. Keep reading for important details.

Makes 1 Qt.

Plan ahead and get the following soaking for a minimum 2 hours, ASAP!

3/4 cup raw cashews in 1 cup water

1/2c hemp hearts, in 1/2c water

Preheat oven to 350 degrees.

Blend together on high till very creamy, about 2-3 minutes:

rinsed and soaked cashews, discard soaking water

hemp hearts and their soaking water

3T nutritional yeast

2t  white miso

3/4c Just Mayo, the best vegan mayonaise out there

1/3c water

fresh grated nutmeg

fresh cracked pepper

1T Himalayan salt

opt. 2T + cultured cashew cheese

Saute in medium saucepan:

½ leek or 1 cebollina

2 cloves garlic, minced

2T oil

Add:

1 medium sized head Kale of choice, destemmed & finely chopped

1 pkg frozen spinach, thawed with excess water squeezed out

3c chopped supergreens  OR fresh cannabis fan leaves* 

Cover with lid and cook until kale/hemp/supergreens are soft. Then Add:

15oz drained artichoke hearts, chopped

Add the hemp cream mixture to greens and stir together. Place in 7 inch round iron skillet or an 8x8 baking dish. Pyrex or Pampered Chef makes a great choice. Bake until browned- about 30+ minutes. Alternative: simmer together in saucepan until thickened.

*The following can used in the supergreens blend: beet greens, turnip greens, mustard greens, spinach, kale, chard, asian greens, and even Cannabis fan leaves. The fan leaves of the cannabis plant contain no THC but good levels of CBD's. Google CBD's now and check out how amazing this cannabanoid is. It fights cancer and so much more. The tender inner fan leaves of cannabis, hemp or marijuana, cultivated for medicine or seed is recommended. Check on the organic status of any plant you plan on eating. Not all people grow cannabis the same and pesticides/funky additives are common in the cannabis growing world. Organic outdoor or greenhouse grown is the best. I wouldn't trust hydroponically grown for eating. I live in Denver so I have a major strategic advantage for getting ahold of this RAD supergreen. I also have a romantic weakness for growers LOL. Yeah - growers are hot!

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen

Hemp Milk, Hemp Buttermilk, Hemp Buttermilk Ranch

HEMP MILK, HEMP BUTTERMILK, & HEMP BUTTERMILK RANCH

I'm stoked on shelled hemp seeds and all their creamy possibilities

HEMP MILK #1

Recipe makes 1 Quart

This is a great milk to use in smoothies, baking, desserts, or in our hemp buttermilk recipe. The added ingredients help create a nice mouthfeel and balance of flavor, similar to bovine milk. Liquid sunflower lecithin is found in the vitamin/supplements section of health food stores. The lecithin helps to emulsify the milk and reduce separation. Some separation is expected and can be resolved with a simple shake of the milk. I use the Now brand and find it at Natural Grocers/Vitamin Cottage. A blender can be used instead of a vitamix. You may need to blend for a longer period of time.

Soak 2 hours minimum before using:

1c hemp hearts in 4c H20, filtered or Reverse Osmosis preferable

Place hemp hearts/water mixture in vitamix and blend for 1-2 minutes.

Strain through muslin and then put strained milk back in vitamix.

Add and blend on high for 1 minute:

2T safflower or other neutral oil

1T liquid sunflower lecithin

1T agave nectar

1/2t Himalayan salt

HEMP MILK #2

Recipe makes about 2 cups.

This is a quickie hemp milk suitable for the hemp buttermilk recipe. It doesn’t have to be strained, depending on the recipe it is to be used in.

Soak 2 hours minimum before using:

1c hemp hearts in 2.5c H20, filtered or Reverse Osmosis preferable

Place hemp hearts/water mixture in vitamix and blend for 1-2 minutes.

Strain through muslin or cheesecloth, if desired.

HEMP BUTTERMILK

The acidity of the citrus curdles and slightly thickens the hemp milk. Use the buttermilk in our Ranch Dressing recipe. It is important to use a hemp milk that you make yourself from one of our recipes. Commercial hemp milk is either sweetened and/or has vanilla added to it. These are unwanted flavors and make the buttermilk taste weird. Make sure to use fresh lemon juice from a real lemon that you squeeze yourself.

Stir together:

1c hemp milk, see above recipes

1T fresh squeezed lemon juice

Let sit 10 minutes.

HEMP BUTTERMILK RANCH DRESSING

I catered a lunch for a bunch of hemp cannabis growers last fall, serving up this dressing with a huge platter of mixed salad greens. Boom! I’ve never seen dudes eat so much salad before, ever. They were getting seconds, then thirds. We ran out of salad.

Don’t let making the Hemp Buttermilk scare ya. The quickie hemp milk recipe works fine here and you don’t really have to strain it either.

Recipe makes 2+ cups

Whisk the following ingredients together in small bowl:

1.5c  Vegan Mayonaise, preferably Just Mayo or Veganaise brand

5/8c  Hemp Buttermilk, see recipe

2T    fresh lemon juice, from a real lemon

1.5t   garlic powder

fresh cracked black pepper, a few good turns

.75t   dried oregano or marjoram

1t      onion powder

1/4t   sea salt, Himalayan, or Utah red salt

1/8t   celery seed powder

1T     fresh minced chives, optional

1T     fresh minced parsley, optional

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen

High Vibe Crudites w/ Hemp Buttermilk Ranch

HIGH VIBE CRUDITES w/ HEMP BUTTERMILK RANCH

Cut your own veggies and just say no to sad, pre-fab vegetable trays. And definitely serve it with our house ranch.

Creating your own Vegetable tray...

Search out the freshest organic and/or locally grown vegetables, making sure that are in an unprocessed state. Pre-cut and processed vegetables, have lower energetic life vibes going on and taste mediocre. Convenience has a sad price and less nutrients. The site of the standard vegetable tray is the epitome of American laziness. OMG you can handle cutting own vegetables. Just do it already.

The veggies...

Baby Broccolli is a succulent addition

cut off 1 inch of ends & lightly steam

Carrots, splurge and get the fresh ones with their leaves on top, look for fun heirloom varietals that are purple and/or yellow

Peel with vegetable peeler, cut into 4-5 inch long thick matchsticks

Celery, purchasing Organic is very important with this veggie

Cut off the leafy tops off (save in freezer and add to homemade veggie stock) and cut stalks into 4-5 inch long fat matchsticks. I usually get about 7 celery sticks per stalk

Cucumber, perhaps the easiest vegetable to add, get Organic and avoid the toxic wax thats' on conventional cukes

Slice it to desired thickness, 1/4 inch a good size

Yellow or Red Peppers

Cut in half, then quarters, getting rid of the stem and all white pilth.

Do your best to make slices suitable for dipping

Globe Radish, Daikon, or Watermelon Radish, spicy and easy to add

Clean off the radishes real good and remove the green tops. Slice.

The Daikon may need to be peeled with a vegetable peeler

Green Beans, garden fresh is best

Cut off the ends and lightly steam

Snap Peas or Snow Peas
Cut off the tough ends

HEMP BUTTERMILK RANCH DRESSING

Recipe makes 2+ cups

Whisk the following ingredients together in small bowl:

1.5c  Vegan Mayonaise, preferably Just Mayo or Veganaise brand

5/8c  Hemp Buttermilk, link to blog recipe

2T    fresh lemon juice, from a real lemon

1.5t   garlic powder

fresh cracked black pepper, a few good turns

.75t   dried oregano or marjoram

1t      onion powder

1/4t   sea salt, Himalayan, or Utah red salt

1/8t   celery seed powder

1T     fresh minced chives, optional

1T     fresh minced parsley, optional


Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen

Deviled Yukon Golds

DEVILED YUKON GOLDS

People flip out when I serve these. They are the first to go at my catering events. Its’ like 1950’s nostalgia remixed by Skrillex for a brand new beat. SO! Listen up! You’ve got to use Kala Namak salt in this recipe, nothing else is a substitute. This specific salt is the key to recipe success. Its’ hard to find and you may have to go to a middle eastern grocer or order it off of Amazon (like I did). This salt is featured in other recipes of mine, think quiche and veg fried rice, so you’ll be glad you made the purchase. Its’ an Indian black salt that smells and tastes like eggs because of its’ high sulfur content. Don’t substitute “black salt” or anything else. Only use Kala Namak. Got it? Recipe makes 20 Deviled Yukons

This recipe was inspired by the following recipe blog on Post Punk Kitchen: http://www.theppk.com/2013/03/devilish-potatoes/

You have to plan ahead on this recipe! 2 hours before starting, soak:

1/2c hemp hearts in 1c water

Preheat oven to 425 degrees.

20 small Yukon gold potatoes, the size of an egg*

Cut all potatoes in half lengthwise. Cut off round ends of halves so the cut part resembles the diameter of a dime. Basically, make the cut as small as possible. This helps the potato half sits nicely on serving platter. Put all potato halves on a sheet pan and top with:

1-2T olive oil

1t sea salt or sal gris

Toss to coat and then arrange potatoes large side down onto sheet pan. Bake for 15-22 minutes, flipping over/rotating potatoes halfway through. Potatoes should be tender and lightly browned. Baking time varies dependent on factors such as potato type and size. When done, take out and remove from pan. Place potatoes in a container and let them cool a bit before proceeding to next step.

Now the fun part…making the potato look like a deviled egg:

Relax. You got this. This step takes a detailed hand and patience. Give yourself a little extra time to get the hang of it. With a small soup spoon, gently carve out the inside of each potato half, leaving ¼ inch onto the potato skin edges. Be careful not to break through the cut bottoms or to tear the top browned part. Save the scooped out insides and set aside.

Lets’ make the filling. 

Strain the soaked hemp hearts (remember that first step to the recipe?) through a fine meshed strainer or cheesecloth. Discard the water. Place in food processor (or blender if you absolutely have to) with:

3/8c vegetable broth

Process or blend on high till creamy, about 1 minute, scraping the sides down halfway through. A blender is a pain in the arse here. You will have to stop repeatedly and scrape down the sides often, but it will work.

Add to the mixture:

Potato insides

1/2t turmeric

1t Kala Namak, not optional so find this shiz fast

2t fresh lemon juice, from a real lemon

fresh cracked black pepper

Process on high till perfectly thick and creamy. The goal is a thick enough mixture that will hold its’ form when piped with decorator bag. Yet, it has to be pipable and creamy too. If its’ too thick, it won’t be go through piping tip. If its’ too thin it will lose its’ shape. Yep- kinda tricky! Add 1/8 -1/4c more vegetable stock, if needed, to get the proper consistency. If you find that you added too much stock and the mixture isn’t thick enough, you can add arrowroot or potato starch 1/8c at a time until right texture is achieved. The starch has to be mixed in with a blender or food processor. Proceed.

Okay so the perfect filling has been made. I knew you could do it!

Get your pastry bag (those triangle plastic bag thingys in cake decorating section) outfitted with the largest star shaped tip you have. Kitchen specialty stores carry big ones, my favorite to use. Fill it up with potato filling mixture. Put in refrigerator for 10 minutes or so to let the mixture thicken up.

Arrange potato skins on large platter. Pipe filling into each halve to resemble a deviled egg. 

Garnish with:

Smoked Paprika

Sprigs of Fresh Dill

Take a look at the pretty photo in this blog again for artsy plating inspiration.

 *Search out baby yukons the size of an egg. Trader Joes’ sells these by the bag. I’ve also had luck at Natural Grocers and King Soopers with finding smallish potatoes within the potato section. Baby red potatoes can be substituted if need be.

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen