The Power of Hemp Seeds

Not to mention the fact that it can be made into a pair of pants, sipped as milk or eaten as cereal, hemp has many uses, and can contribute to living your life more naturally and sustainably. I love it for its protein content and its versatility, especially for breakfast. A few fun facts about hemp seeds:

  • 1 tablespoon of hemp seeds contains about 5 grams of protein (almonds have about 3 1/2 grams).
  • great source of essential fatty acids, easier to chew and break down than chia seeds so you can absorb those healthy fats.
  • Some protein powders can cause some gastrointestinal discomfort (ok, I will go ahead and say it. Gas.). Many people have found that hemp protein powder doesn’t effect them negatively in this way. Toss a small handful of hemp seeds into your smoothie.
Raw hemp seeds

Raw hemp seeds

Recipe? We don’t need an in depth recipe – just try one of these options out next time you pick up some hemp seeds in the bulk section of the store:

  • add a small handful of hemp seeds to your granola or oatmeal in the morning
  • throw some into a batch of cookie or brownies (like I did with my superfood hazelnut chocolate chip brownies (recipe to come))
  • blend them into your smoothies

I even sprinkled them on top of an egg-spinach-feta strata I made the other day (recipe to come). Go nuts with hemp seeds. More info on hemp:



Home Cooked Date Night on Oahu

We have been taking time away from work with my husbands’ family on the North Shore of Oahu. Needless to say, we feel so lucky to have had the chance to get away from work and our regular routine for a while. Our plates have been filled with a lot of fresh fruit and some wonderful fresh fish, not to mention locally made pickled green papaya with sweet plums – amazing.

photo 1

Last night my sweetie and I opted for a date night in and visited Celestial Natural Foods about 15 minutes up the road for some hand-picked goods. With the help of my homemade almond-lime-garlic dipping sauce, our plates of baked brown rice, sauteed broccolini, squash and zucchini with lots of garlic and onion, sprouted beans, peas and lentils and fresh sunflower sprouts made for the perfect vegetarian spread. With our chairs on the beach and feet in the sand, we enjoyed ocean-side dining at its finest, ending with a fierce game of dominoes and some Coconut Bliss Chocolate Hazelnut Fudge.

photo 2

Today, I made a creamy congee with leftovers. The house that we have had the pleasure of staying in has a plethora of amazing books: Paul Pitchford’s Healing with Whole Foods and Essential Ayurveda, to name just a couple. Herewith is the recipe for my experimental congee, portioned out to feed about 8 people with hefty leftovers:

  • one heaping handful of brown rice, cooked
  • 5-6 cups heaping cups of water
  • vegetables and flavor agents of choice (we had broccolini, yellow crook neck squash, zucchini, onion, garlic)
  • sprouted peas, lentils and peas (about 2 cups works)
  • soy or tamari sauce
  • fennel seeds
  • ground mustard
  • dried marjoram
  • sea salt
  • ground black pepper
  • sprouts to garnish


There are many ways to flavor or enhance congee. I simply diced and chopped the veggies, onion and garlic, threw in large dashes of the soy sauce, herbs and spices, and mixed everything together in a large pot, brought to boil and set down to simmer for about 3 hours. We ended up with a wonderful savory porridge, perfect for a light lunch before Opal Thai for dinner. Aloha!