crohnsinct
Well-known member
- Joined
- Mar 10, 2012
- Messages
- 6,348
Hi guys, I don't know if you all remember our discussions about hemp seeds but I use them a lot. They are chock full of lots of things our little crohnies will find useful and a super easy way to get them into them. They are very small (but for those of you with seed issues maybe crush them into a powder in a nutria bullet or vitamixer first) and tasty (like sunflower seeds.
One serving has 10 g of protein (good for us vegetarians), 20% zinc, 20% iron, 8% folate (holla mtx users), 45% magnesium, 25% thiamin and get ready for it 110% manganese. These RDA's based on the good ole American 2000 calorie diet of course.
We sprinkle them in sandwiches, soups, yogurt (pre vegan), on pizzas, blend in smoothies etc.
Anyway, here is the recipe from Eat Drink and Be Vegan.
2tbsp olive oil
1 1/4 - 1 1/2 cup onion diced
1/8 tsp sea salt
ground pepper to taste
3/4 cup red bell pepper diced
2 cups cooked short grain brown rice
1 cup shelled hemp seed nuts
2 medium garlic cloves, quartered
2 tbsp. ketchup
1 tbsp. tamari
1 tsp Dijon mustard
1 tsp oregano
1/2 tsp thyme
1/4 tsp ground sage (I didn't have any so I used thyme again)
1/4 tsp sea salt
1 cup cooked short grain brown rice
1/4 cup white rice four (or whatever you want to use. I used chick pea flour)
1 1/2 - 2 tbsp evoo for frying.
In frying pan on medium heat add oil, onion, salt and black pepper and sauté. When softened add bell peppers. When bell peppers are softened put in food processor with 2 cups of rice, hemp seeds, garlic, ketchup, tamari, mustard, spices, and puree until fairly smooth. Stir in remaining rice and refrigerate for at least 30 minutes to firm up. Remove from fridge and make patties and dust both sides of each patty. Cook 6-9 minutes in pan with oil on medium high heat (I used sauté pan from earlier (more flavor)
We served these delicious patties in small pitas with lettuce, tomato and onion topped with ketchup! Side of lemon and oil roasted green beans and roasted sweet potatoes.
I refrigerated the left overs and today we grilled them on the bbq! YUM!
One serving has 10 g of protein (good for us vegetarians), 20% zinc, 20% iron, 8% folate (holla mtx users), 45% magnesium, 25% thiamin and get ready for it 110% manganese. These RDA's based on the good ole American 2000 calorie diet of course.
We sprinkle them in sandwiches, soups, yogurt (pre vegan), on pizzas, blend in smoothies etc.
Anyway, here is the recipe from Eat Drink and Be Vegan.
2tbsp olive oil
1 1/4 - 1 1/2 cup onion diced
1/8 tsp sea salt
ground pepper to taste
3/4 cup red bell pepper diced
2 cups cooked short grain brown rice
1 cup shelled hemp seed nuts
2 medium garlic cloves, quartered
2 tbsp. ketchup
1 tbsp. tamari
1 tsp Dijon mustard
1 tsp oregano
1/2 tsp thyme
1/4 tsp ground sage (I didn't have any so I used thyme again)
1/4 tsp sea salt
1 cup cooked short grain brown rice
1/4 cup white rice four (or whatever you want to use. I used chick pea flour)
1 1/2 - 2 tbsp evoo for frying.
In frying pan on medium heat add oil, onion, salt and black pepper and sauté. When softened add bell peppers. When bell peppers are softened put in food processor with 2 cups of rice, hemp seeds, garlic, ketchup, tamari, mustard, spices, and puree until fairly smooth. Stir in remaining rice and refrigerate for at least 30 minutes to firm up. Remove from fridge and make patties and dust both sides of each patty. Cook 6-9 minutes in pan with oil on medium high heat (I used sauté pan from earlier (more flavor)
We served these delicious patties in small pitas with lettuce, tomato and onion topped with ketchup! Side of lemon and oil roasted green beans and roasted sweet potatoes.
I refrigerated the left overs and today we grilled them on the bbq! YUM!
