Saturday, March 26, 2011

Spring Alaska Style

I love hemp seeds!  I buy them in bulk and store them in glass jars in the freezer.  Not only are they nuttily tasty, but they are stacked with goodness: easily digested protein, all essential amino acids, calcium, antioxidants, chlorophyll, and calcium.  (source)  I use hemp in milk, dressing, Kristen Suzanne's Cheezy Hemp Nacho Sauce, crackers, granola, smoothies, and sprinkled on salads.

Hemp Milk (is super easy)  

1 cup hemp seeds
4 cups water 

At this point you can blend the hemp and water and then strain through a nut bag for smooth, creaminess, adding the below ingredients later.  

(I personally think this step is a messy pain, so I often skip it.)
Put strained hemp milk back in blender and add: 

7 drops liquid stevia
1 tsp vanilla
1/2 tsp cinnamon
pinch of sea salt

I also used hemp seeds in a lovely soup today, in which the base was carrots and peas.  Ela from Ulterior Harmony loves to put peas in soups and smoothies so I went for it.  That girl is on to something.  Peas were a wonderful, thickening, but undetectable ingredient.  I thought this turned out delicious.

Spicy Curry Soup 
4 cups water
1 cup hemp seeds
6 carrots, peeled and roughly chopped
10 oz peas (I used frozen)
1/8 cup nama shoyu
2 dates
2 tsp curry
1/2 tsp salt
1/2 tsp coriander
1/4 tsp cayenne
1/2 tsp tumeric
2 tbsp coconut oil 

I put a bowl of soup in the D and headed out for a divine spring ski.  Here is what spring looks like in Austin, Texas:

And here is what spring looks like in Talkeetna, Alaska: 

Open water!!  Very exciting!

snowless trees and bluebird sky
The start and end point of my ski was The Flying Squirrel.  This deli/bakery is healthy and innovative and they have ski trails right out the back door.  How cool is that? 

I brought home a raw beet salad to enjoy with my warm curry soup.  

I sat on the sunny porch reading until about 8:30 pm.  Look at the thermometer:

Of course the actual temperature was just over 30 degrees, but the sun felt intense. 

Denali, getting ready for climbing season.

Question:  Do you have a favorite ingredient that you stick into as many recipes as possible?


  1. nice photos! the soup looks tasty - i love hemp seeds too but have yet to try them in raw soup.

    lately i've been trying to get greens in every meal... collards, kale or spinach in my smoothies and soups and sprouts on everything else.

  2. Hi Kelli! I should have stuffed some spinach in that soup, but I wanted to keep a curry color. I was kind of counting the frozen peas as my greens. :)

  3. So pleased that you tried the peas and liked them! I love the idea that it can be an option, not just a necessity when avoiding fruit. And what you did with it sounds and looks delicious.

    So you're getting the 'solar oven' effect too! It's pretty neat how it can be so cold outside and so hot inside...
    I think I put coconut oil, or something coconut, in almost everything...

  4. @Ela

    Thank you so much for the tip, Ela. I need to stock up on organic frozen peas when I'm in Wasilla this weekend so I can try them in smoothies next. :)

  5. I stick chia and hemp into everything. Also I use a lot of pumpkin and sunflower seeds.
    Where you live looks so wonderful, I wish we could come and visit--I don't think the seven of us would fit in your cabin :) :) :)
    Peace and Raw Health,

  6. @Elizabeth

    Hi Elizabeth! I do the same thing with chia and hemp. I'm a big fan of pumpkin and sunflower seeds as well.

    I do feel grateful for where I live every day. However, I can't just head over to the farmer's market for organic produce (at least not for 10 months of the year). You've got it pretty good where you live as well! :)