When hemp gives you the munchies… Sweet chili lime shrimp salad
Apologies for not blogging for a while, friends! I don’t know what’s with me these days. My husband and I are nearing the end of Breaking Bad (the show, not any kind of illicit activities) so our evenings have been munched up by the TV more than usual.
But speaking of illicit activities and munching…
How could I resist this dangerous food when I saw it in the grocery store the other week? Oh, the potential for blog jokes…
So here’s what you need to know. It’s green. In colour and nickname.
It needs to be refrigerated or it goes rancid easily. It smells and tastes quite like how the ganja smells, but without the same stink. Not that I would know what pot smells like, because whenever I smell it I run in the other direction of course. If you have never smelled it, I’d be willing to wager quite a bit of $ that you’ve never walked around Vancouver, but that might be slightly off-topic.
Back to what you need to know. It’s made from the hemp seeds of plants that have low THC (this puts the “wacky” in the “tobacky”), but the leaves can get mixed in here and there through processing, which does leave teensy residual bits of THC. In Canada, the concentration needs to be less than 10ppm for food and is usually around 4, but this varies by country. If you’ve hit this food blog by accident and tend to listen to a lot of Bob Marley or Snoop Dog, you might want to Google “hash oil,” which is made from mature leaves and flowers. There are probably recipes you could apply there too – maybe I’ll do a baking post on that subject when Justin Trudeau is Prime Minister and laws here have changed slightly. I predict a giveaway? Hmmmm…
But more about what you need to know. You don’t want to heat it if you can help it, because it has a low smoke point, which means that the oil begins to break down and stop being good for you (remember my post on ghee, that has a high smoke point and so is better for frying). And yes, you heard me right! Hemp oil is medicinal! Well, not in the way that you’re thinking. It has a 3:1 ratio of Omega 6 to Omega 3 essential fatty acids, which is the exact balance required by the human body. We can’t make these fats ourselves, but we need them to fight inflammation and basically nurture everything we need to be healthy, like mood, behaviour, and cellular processes. I’m thinking that if you ate a few tablespoons a day you might be able to stop chowing down on salmon and almonds. But then you might get munchier thanks to the hemp, so you’d wind up eating more salmon and almonds – Omega fat snowball effect. Ha, “fat snowball.” Sorry, distracted there for a second. Not sure how good hemp is for concentration…
Anyway. I had a hankering for shrimp and all things fresh because I’m dying for spring to show up, so I made the hemp oil into a honey shrimp glaze as well as a ginger lime salad dressing. Yes I know I told you not to cook the hemp oil but I really wanted shrimp and you don’t need to cook it for long, so I went with it. Don’t judge, mon. Here are the recipes:
Sweet shrimp avocado salad ingredients
- Crispy-fresh boston leaf lettuce
- Red pepper
- Snow peas
Honey shrimp marinade ingredients
- 1/2C honey
- 1/4C soy sauce
- 4Tbsp rice vinegar
- 4Tbsp hemp oil
- 1 red chilli
- 1Tbsp sesame seeds
- 2tsp ground coriander
- 2tsp paprika
Hemp miso ginger lime salad dressing ingredients
- 4Tbsp hemp oil
- 1/4C lime juice
- 2Tbsp honey
- 2Tbsp miso paste
- 1 inch ginger, chopped
Directions: Marinate shrimp for at least 1/2 hour in fridge. Assemble remaining salad ingredients and make dressing. Fry shrimp with snow peas lightly, until just pink, and add to salad.
This salad hardly tasted like marijuana! The honey gave the shrimp a delicious light char, and the ginger and chili worked well for a little extra zip. A great spring salad with exceptional medicinal properties. Rating: 4 Yums Woody Harrelson would eat this salad all day long.