Protein Packed Patty w/ Garlic Aioli

Hemp has taken our nation by storm. Each day there seems to be a new way to use this weed in one way or another. Hemp is the fibrous portion of the cannabis plant used to make things such as rope, paper, and fiber. Hemp seeds (or hearts) are, of course, the seeds of the hemp plant and is in the same family as cannabis. Hemp seeds can be used in a variety of ways and have scientific health benefits including:

1. Being incredibly nutritious! They contain both omega-6 and omega-3 fatty acids, have a high protein content, contain vitamins and minerals such as iron, thiamin, phosphorus, magnesium, zinc, and manganese.

2. They are heart healthy. Recent research suggest consuming hemp seeds may reduce heart disease by reducing blood pressure.

3. Hemp seeds and oil can help with skin issues like eczema and dry skin.

4. As far as plant protein is concerned, hemp comes in pretty high with 10 g per 3 tablespoons.

5. Hemp hearts have been found to reduce the symptoms of menopause and PMS.

6. They also both soluble and insoluble fiber and can aid in the digestive process.

Using both hemp hearts and black beans, this recipe contains both protein and fiber. I love using shiitake mushrooms for their medicinal benefits. If you don’t have leeks on hand, onion can be used as a substitute. The patties held up well as the baking process dries them out a bit and helps them to stay together.

Protein Packed Patty

Ingredients:

• 2 tsp sunflower oil

• 1 leek, white part only, chopped

• 1 clove garlic, minced

• 1/2 red bell pepper, diced

• 1/2 cup shiitake mushrooms, chopped

• 1/4 cup hemp hearts

• 1/4 cup organic corn meal

• 1/4 cup fresh cilantro, chopped

• 1 tsp cumin

• 1/2 tsp pink salt

Directions:

1. Pre-heat oven to 400 degrees.

2. Warm sunflower oil in a skillet on medium heat. Add leek and garlic. Sauté until fragrant.

3. Add bell pepper and mushrooms. Continue to sauté for 2-3 minutes, stirring frequently. Transfer to a medium sized bowl.

4. Add hemp hearts and corn meal, stirring to combine.

5. Add cilantro, cumin, and pink salt. Stir until all ingredients are combined well.

6. Using a potato masher, mash black bean mixture to release the starches. This will help the patties stay together.

7. Prepare a baking sheet with parchment paper. Using a large spoon, divide into four sections. Form each section into a patty and place on the prepared baking sheet.

8. Bake at 400 degrees for approximately 25 minutes, flipping patties over half way through cooking.

9. Serve with aioli sauce (recipe follows.)

Aioli Sauce

• 5 garlic cloves, minced

• 2 tsp lemon juice

• dash of pink salt

• 1/2 cup quality mayonnaise

• 2 TBSP Dijon mustard

Place minced garlic in a shallow bowl and add lemon juice and salt. Mix and allow to sit for 10 minutes.

Using a fine mesh strainer, strain out the garlic from the lemon juice into a separate bowl. Add mayonnaise and mustard. Adjust to your liking.

Will keep in the refrigerator for up to 10 days.

Gingerbread Granola

This is a granola I stumbled upon in a cookbook.  I really love all the spices here.  As a traditional cook, I had to seek out some of the sweeteners this one calls for, but it's worth the trip to the health section of the grocery store.  These more natural sugars don't spike the blood glucose levels like more the highly refined sugars do.  I have used the hemp seeds as they are easily accessible at our local Costco warehouse.  They provide rich protein and fiber to make this a great breakfast choice.  One bowl keeps me satisfied until lunch.  I typically triple the batch, because it goes quick!

GINGERBREAD GRANOLA

• 3 cups rolled oats
• 1/3 – ½ cups chopped pecans or ¼ cup hemp seeds
• 1 teaspoon ground cinnamon
• ¾ - 1 teaspoon ground ginger
• ¾ teaspoon ground allspice
• 1/8 teaspoon ground cloves
• ¼ teaspoon sea salt
• 3 tablespoons cashew butter or almond butter
• 3-4 tablespoons maple syrup, more or less to taste
• ½ tablespoon blackstrap molasses
• ¼ cup brown rice syrup
• 1 teaspoon vanilla extract (optional)

Directions:

1. Preheat oven to 300 degrees F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans or hemp seeds, spices and salt.
3. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blended.  Add the brown rice syrup and vanilla and stir through.
4. Transfer mixture to the lined baking sheet and spread out to evenly distribute.  Bake for 27-30 minutes, stirring a couple of times throughout baking to ensure the mixture brown evenly.
5. Remove from oven and let cool completely.  Once cooled, store in an airtight container.

Yield: 4 ½ cups