BreakfastApril-May 2014

Strawberry-Rhubarb Hemp Smoothie

SERVES 2

Photograph by Matthew Kadey

Think of this smoothie as a strawberry rhubarb crisp in a glass. It makes a nutritious breakfast and afternoon thirst-quencher. Whirling hemp protein into the mix slows down digestion, making the smoothie more satiating.

1 cup plain or vanilla hemp milk
1 cup ice
1 cups strawberries, hulled
⅔ cup sliced rhubarb
⅓ cup gluten-free rolled oats or quinoa flakes
cup plain or vanilla hemp protein powder
2 tablespoons hemp seeds
2 tablespoons fresh mint
1 tablespoon chopped fresh ginger
1 tablespoon honey
-Juice of lemon
-Pinch of salt

1. Place all ingredients in a blender container and blend until smooth.

Each serving contains 333 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 106mg sodium, 46g carbohydrate, 10g fiber, 15g sugars, 17g protein, 19Est GL.

Make Your Own Hemp Milk

MAKES 5 CUPS

Can’t find hemp milk at your local grocery? It’s easy to whirl up your own.

1 cup hemp seeds
4 cups water

1. Blend together shelled hemp seeds with water in a blender for 1 minute.

2. Blend in your favorite flavoring, such as maple syrup, chopped dates or vanilla extract.

TIP: For the most nutritional benefit, consume hemp milk unstrained. For a smoother beverage, strain hemp milk through a fine mesh sieve or cheesecloth before adding flavor.

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