Hemp milk recipe for George Monbiot
With so many plant-based ingredients that can be turned into frothy, creamy, and delicious non-dairy milk, why would we want to milk a cow? Especially, knowing that the health and environmental problems related to dairy are so significant...
Some men/ women turn to a plant-based diet due to their love for nature. George Monbiot, a highly respected British environmental writer and a conservationist, the author of "Feral: Searching for Enchantment on the Frontiers of Rewilding" (2013), is one of them. In one of his articles for The Guardian, George Monbiot says, "I’ve converted to veganism to reduce my impact on the living world."
When I met George Monbiot in London for Salute to our dear friend and an outstanding conservationist, philanthropist and a prominent businessmen, Doug Tompkins, who passed away in December 2015, George exclaimed: "Isn't it wonderful to see how many people turn to veganism these days?"
Yes, indeed, many do and they enjoy that.
We chatted about vegan recipes and about hemp, the sustainable wonder crop that could be an answer to many earth-damaging commercial practices. Only a hundred years ago, hemp was still a common crop all over the world. Today, not many know that industrial hemp makes not only a perfect construction material, but it can replace polluting and water-thirsty cotton, inefficient wood for paper, or even non-biodegradable plastic, to name a few.
What I find most amazing is that Cannabis Sativa seeds are an excellent source of protein, matching that of beef.
During our chat, I promised to send George the recipe for one of the most nutritious, simplest and quickest plant-based milks there is. Hemp milk. So here it is.
You will need nothing more than:
1 cup of hulled hemp seeds/ Cannabis Sativa (this industrial hemp contains insignificant THC residue)
2 cups of water (cold or below 42°C to keep hemp's nutritional properties)
NOTE: The 1:2 ratio of hulled seeds to water will give a creamy texture with a nutty taste.
Blend the hulled hemp seeds and water in a blender until smooth. That is all. It's done. Unless you own a high speed blender, you might like to blend seeds with little water until smooth, adding the remaining water gradually. Straining the hulled seeds is optional but if you do so, do not throw away the strained hemp hearts (that is how peeled hemp seeds are sometimes referred to). You can use them for creamy cheese, mayonnaise, or add to your porridge.
The above is a "lazy" version of the no-cow-milk from hemp.
If you have whole hemp seeds (with their skin), you may soak those over night. Rinse and blend them whole to obtain a more economic version, yet still nutritious drink. Here you will need to strain the mixture and leave left overs for the horses, pigs or compost. For milk from whole seeds, you might need more seeds to achieve the same consistency.
Finally, to flavour your milk, you may add raw chocolate, dates, or chai spices etc. You can store your milk refrigerated for a couple of days, yet my advice, it is best to make it always fresh to keep its sattvic properties.
George Monbiot's blog covers many current topics including the benefits of the returning wolf. I identified myself with a description that he borrowed from Lord Byron: