I just found out about hemp hearts—raw, shelled, hemp seeds) this evening when I came upon a series of hemp tabouli recipes on Twitter.
Intrigued, I began reading about the Manitoba Harvest organic hemp seeds and found they:
- Have zero net carbs
- Are non-GMO project verified /and/ organic
- Contain more protein and omegas and less carbs than the same serving of chia or flax
- Are very nutritious: 10 grams easy-to-digest plant-based protein, and 10 grams omegas per 30 gram serving
- Have a slightly nutty taste, similar to a sunflower seed or pine nut
I’m excited about all this, because tabouli is one of my favorite summer side dishes, and now it’s back on the menu!
Here’s my version—
Hemp Seed Tabouli
Yield: 4 servings
2 cups finely chopped parsley
1-1/4 cups raw, shelled hemp seeds (de-hulled)
6 spring onions, finely chopped
2 plum (roma) tomatoes, finely chopped
1/2 red bell pepper, finely diced
1 small cucumber, finely diced
5 tablespoons olive oil
2-3 lemons, juiced
Salt and pepper, to taste
Toss everything together, taste, adjust, and allow tabouli to marinate for half an hour or overnight, and enjoy!