Below is a recipe that was sent to me by the Hemp History Week campaign:
Yield: 1 Â½ cups
2 whole garlic cloves, chopped
1 teaspoon vegan Worcestershire sauce
Â¼ cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons hemp oil
1 tablespoon extra virgin olive oil
2 tablespoons shelled hemp seeds (AKA hemp hearts)
Â½ teaspoon sea salt + more to taste
freshly ground black pepper to taste
1. Combine all ingredients together in a blender and process until smooth.
2. Serve as a salad over 3 chopped Romaine hearts.
3. Refrigerate in an airtight, glass container for up to 3 days.
Recipes provided by campaign sponsors and Hemp History Week endorser Alexandra Jamieson. DeliciousVitality.com