I am thrilled to share the kitchen with Julie McKie in this video. Julie works with me – she’s chief of pretty much everything – so it was great to haul her in front of the camera to share her food knowledge and recipe development skills. This mint and choc-chip smoothie is incredibly tasty and energising and – as you’ll hear – it’s bursting with goodness thanks to hemp, a new It ingredient.
Hemp was legalised for culinary use in Australia in November 2017. It’s in the same family as cannabis but has minuscule amounts of the THC compound that is found in marijuana, its cheeky cousin. Hemp is easy to grow and drought-tolerant, making it a great plant for Australian conditions. It’s also very rich in easily digestible protein and good fats. Read more about hemp in this article by Richard Cornish, who visits some hemp farmers in Tasmania and comes away impressed.
Hemp seeds, hemp flour and hemp oil are widely available in supermarkets and health food stores. We use hemp seeds in this recipe and also in these delicious Banana-Choc Hemp Bliss Balls. Try them, you’ll love them.
We use a nut milk bag to strain the nut milk. You could also use a couple of layers of kitchen cloth placed in the steamer basket or a sieve, and let the milk drain through.
Makes: about 1.5 litre
Time: 20 minutes (plus 1 hour optional milk chilling)