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?