Each week the team at Hempstock Pharms brings you a fresh new recipe on their weekly wellness podcast "Hemp and Healing Grassroots" Find this recipe and more on the Hempstock Pharms Youtube page and tune in LIVE every Thursday night at 7:30PM to find out the next recipe and see what's fresh and local!
Ingredients:
⅔ cup lightly packed Fennel Fronds
⅔ cup lightly packed Lambs Quarters
⅔ cups lightly packed Garlic Scrapes
2 chopped Spring Onions w/ Roots
⅓ cup lightly packed Basil Leaves
⅓ cup lightly packed Marjoram Leaves
⅓ cup lightly packed Rosemary
⅓ cup lightly packed Sage
⅓ cup River Mint and Apple Mint
⅓ cup Freshly Harvested Hemp Leaves
1 cup Hemp Hearts
1cup Nutritional Yeast
Equal parts Rehydrated Lions Mane & Maitaike Mushrooms amounting to ⅓ cup
1 Lemon
1 ⅓ cup Sunflower Oil
3 tsp Celtic Salt
2 tsp Black Pepper
Preparation - Wash, rinse, and prepare all ingredients as directed below:
Finely dice your lemon and rehydrated mushroom blend. Roughly chop your garlic scrapes, larger leafy herbs (hemp, basil, lambs quarters, sage), and spring onions. Buck your fennel fronds and rosemary removing all stems.
Combine all ingredients, aside from nutritional yeast, in a food processor and blend until smooth. Nutritional yeast serves as a substitute for parmesan cheese in this recipe to keep things completely vegan. Start by adding in a half cup of your nutritional yeast to the food processor and blend until combined. Taste and adjust accordingly until you achieve a lightly nutty flavor.
Flavor profile:
Bright fennel,Deep garlic, Nutty hemp hearts, Savory nutritional yeast, Gentle mint finish, Green spinach-like body from lambs quarters.,Woodland/pasture character from the rosemary and sage.
Save & Print this recipe here: https://docs.google.com/document/d/1C0AQn-XQRIWcwi-8or8w8k7Wej3KZOtDfU2aJoUSpQY/edit?usp=sharing
View this recipe and more here: https://youtube.com/playlist?list=PLIctcpFU4AzkotIs-XU7LF0X7mASWrCc1&si=VG7f8wOba9Ls93AH
