Did you know hemp seeds are from the same species as cannabis (marijuana)? Hemp and Marijuana are species of Cannabis that are both members of the Cannabis Sativa family. Hemp contains a very low concentration of THC, while Marijuana is high in THC. Hemp seeds have a long list of health benefits. They are highly nutritious, rich in good fats, protein, vitamins, and minerals. Because of their mild, nutty flavor, they are versatile to use in salads, as toppings or in desserts. Eat them raw or roasted. Hemp hearts are vegan, vegetarian, keto friendly, paleo friendly, gluten-free and diabetic friendly. Hemp hearts are a great addition to the divine Diwali festive season.
Hemp hearts are high in Omega-6 compared to flax, while flax is high in Omega-3. Hemp seeds without shell are commonly called Hemp hearts. Hemp hearts are exceptionally high in essential fatty acids, including omega-3 and omega-6, protein and fiber.
Like most cultural celebrations, food forms a major part of Indian festival experience. Carts sell sweet and spicy food on nearly every street throughout the festival season, and families and friends watch the festivities or relax afterward over sweets. Food is also a major part of the Indian identity. Children grow up at their mothers’ apron strings, watching as families come together to cook and chat. As adults, they return to bring the family recipes to life and catch up on everything that’s happened between visits. To cook Indian food is a window into what it is to be Indian, and I intend to give each of my readers that authentic experience.
And I mean authentic. Both the cultural roots of my recipes and modern health consciousness inform my food philosophies. Traditional Indian cuisine evolved over centuries before ingredients were invented in a lab or waterlogged inside a can; if it doesn’t use real India-native ingredients, it’s just not real Indian food. And while I won’t bore you with pages after page of studies, the human body was never intended to use fuel pumped up with artificial ingredients and stretched over months by chemical preservatives. These recipes were a gift from my ancestors, using the ingredients they had available to craft delicious, time-tested recipes, and I intend to honor that gift.
- 1 cup hemp hearts
- ½ cup pistachios
- ¾th cup dark brown sugar
- ½tsp fresh ground cardamom
- Around 2-3 tbsp fresh ghee
- Roast pistachios till the raw smell is gone. Let them cool. Once cooled, grind to a powder.
- Roast hemp hearts on low heat for 10 mins. Let them cool.
- In a mixing bowl, add hemp hearts, powdered pistachio powder, brown sugar, cardamom. Mix well.
- Now slowly add ghee little by a little while mixing. When you can form a ball, stop adding.
- Make balls by pressing in hand with fingers.