Amendment 64 Passed in Colorado, so let’s all eat hemp!? Here’s a hippie twist on a Spanish Classic!
Happy Meatless Monday!!
Amendment 64 passed last week in the election making Colorado the first state to legalize the recreational use of marijuana! Ok, I don’t personally even smoke pot, but I have nothing against it, so what the heck? I thought it was the perfect excuse to give you some tips and recipes on how to eat Hemp Hearts!!
I’ve been eating Hemp Hearts for a while, over salad and in smoothies, but didn’t want to write a post on them until I had a really fun and unique recipe. So, I guess you could say I was inspired by Amendment 64 or something?
Let me first tell you why Hemp Hearts are such an amazing food for you to eat! The heart is the inner part of them hemp seed and it’s loaded with tons of nutrients! It has 10g of protein per serving, contains Omega 3 and 6, calcium, fiber, folic acid and other vitamins. It also contains GLA which that has been shown to help with arthritis, menopause, weight control, joint mobility, migraines, and cholesterol and blood pressure management. And of course they are all natural. Honestly, they are quite delicious too, they have a rich nutty flavor to them. They make the perfect addition to any Meatless Monday menu!
How to eat them? Sprinkle them over your salad, oatmeal, cereal, yogurt, use in baking,
blend into smoothies (I blend mine into my spinach smoothies to add some protein), or make this wonderful recipe I came up with :)
I first had fried goat cheese croquettes or croquetas when I was in Spain, and let me tell you, I fell in love. I mean, you had me at goat cheese. In Spain they add ham or they make them out of potatoes, or meat, there are many variations of croquette recipes, but I figured cheese was the most fitting for this post. Croquettes always have a fried crispy outside and these, a cheesy inside that just melts in your mouth, it’s heavenly. The Hemp Hearts ended up making a great breading, the nutty flavor gave them a richness and they added great crunch, I imagine they would make a great crusting for many other breaded recipes!
I also made a Romesco sauce to dip them in. Romesco is a very traditional red Spanish sauce that is made mostly of red peppers and tomato, and is a little tangy. It’s great over almost anything!
P.S. who noticed my lovely new counters?? Bye bye 70’s Burnt Orange madness :)
La Croquette Innards:
- 1 10oz log Goat Cheese
- 1/4 cup Hemp Hearts
- 1/4 cup Flour
- 1 Egg, lightly beaten
- Vegetable Oil for frying
Makes about 12 croquettes Prep Time: about 1 hour
Cook Time: 15 minutes
Calories per croquette: 185, Carbs: 4, Fat: 16, Protein: 7
How to make La Croquettes:
1. Get your goat cheese out of the fridge about 15 minutes before you start, so that it’s warm enough to be pliable and roll into balls with your hands without crumbling.
2. Roll about a dozen balls of goat cheese and place them on a plate in the freezer while you prepare your Romesco sauce. (see below for recipe)
*Placing them in the freezer helps so they don’t fall apart when frying, they are delicate
3. Make your breading station by lightly beating your egg in a shallow dish and in another dish mixing your hemp hearts, flour and a little salt and pepper.
4. Fill a medium size sauce pan about half way full of vegetable oil (3 or so cups) you want it to be able to cover the croquettes. Turn the stove onto medium high.
5. Take your goat cheese balls out of the freezer and start by dredging them in the egg, fully coating them.
6. Then dredge them in the hemp heart mix, completely coating them.
7. Once your oil has reached 350-375 degrees. If you don’t have a thermometer test it by dropping a cube of bread or one hemp heart into the oil, if it floats and has bubbles around it it’s ready, if it sinks it’s too cool.
8. Only a few at a time gently drop the balls into the oil and fry for about 3 minutes until they reach a golden brown color, then take them out and place on paper towels to drain some oil and repeat with the rest until done.
Serve with this delicious Romesco Sauce:
La Romesco Innards:
- 1 15 oz jar Roasted Red Bell Peppers
- 1/4 of the oil from the jar of bell peppers
- 2 cloves Garlic
- 1/4 cup Tomato Paste
- 3 TBSP red wine vinegar
- 1/3 cup Olive Oil
- 1 TBSP Paprika
Makes about 3 cups (freeze and use over chicken or dip potatoes in it) Prep time: 5 minutes Cook time: 5 minutes Calories per TBSP: 20, Carbs: 0.5, Fat: 1.5
How to make la romesco:
1. Roughly chop the garlic.
2. Place all of the ingredients into a blender or food processor and blend until pureed.
Serve with the delicious Hemp Heart + Goat Cheese Croquettes!