5 Ways to Eat Hemp Seeds for Breakfast

In the mornings it can be difficult to muster the motivation to take the time to prepare a healthy breakfast even though we all know how important it is. A quick and easy way to make sure you are setting yourself up for the day in the right way is to add a sprinkle of hemp seeds to your morning meal.

Eating GOOD SEED in the morning is a great way to start your day: they are full of plant-based protein and have more Omega 3 fatty acids than any fish! Here are 5 speedy ideas to incorporate these delicious little super-foods into your diet:

1. Sprinkle over porridge: try our Sweet Cinnamon GOOD SEED sprinkled over your porridge. These seeds are slightly sweetened and will help to make your boring bowl of porridge more exciting!

2. Add to a smoothie: our Natural GOOD SEED or Sweet Cinnamon GOOD SEED add a shot of extra healthy goodness to any smoothie. Add to your usual morning recipe or try blending a banana with some milk, honey and the Sweet Cinnamon GOOD SEED for a sweet, yummy breakfast.

3. Sprinkle on cheese on toast: Natural GOOD SEED is delicious sprinkled on top of the melted cheese after toasting and adds a nutty flavour.

4. Make hemp seed butter: just whizz up our Natural GOOD SEED in a blender with some GOOD OIL to make a super-healthy, creamy hemp seed butter. Spread on toast, crumpets or muffins for a different hemp hit.

5. Mix into granola/muesli: making your own granola or muesli can be a brilliant way of knowing exactly what is going into your breakfast and using hemp seeds as part of your recipe can make it really healthy. If you don’t have time to make your own, add some Natural GOOD SEED to your shop-bought cereal to make sure you are getting your essential fatty acids.

These are just a few ways you can incorporate hemp seeds into your diet and benefit from the goodness of hemp. If you have any ideas about how you would use GOOD SEED in your breakfast then please let us know in the comments below!

GOOD Recipe: Pearl Barley Risotto with Roasted Butternut Squash and Blue Cheese

There is no doubt about is, Autumn is officially here. With the shorter days, chillier winds, leaves falling from the trees and the prospect that Christmas will soon be here, it’s good to make the most of this fleeting season. One of the best bits about autumn is the abundance of delicious vegetables including gourds such as butternut squash and pumpkin. These veggies are also extremely good for you, butternut squash is:

• high in fibre
• high in potassium for bone health
• high in Vitamin B6 for proper functioning 
• high in folates to protect heart-health
• high in Vitamin A for eye-health
• high in antioxidants

Phew! All of this and it has a great nutty flavour. Coincidentally, the flavours in our GOOD OIL compliment the butternut squash perfectly and it really is a match made in heaven. So, why not celebrate the squash and give this comforting, hearty dish a go?

This dish is a twist on a classic risotto and uses barley instead of rice. This adds a lot more fibre to the dish and also adds a great texture. Roasting the butternut squash with the GOOD OIL really helps to concentrate the flavour of the squash and gives this dish delicious savoury depth. You can add any cheese you want to this dish but the salty acidity of the blue cheese works extremely well with the sweet butternut squash. 

 

Serves 4              Prep: 15 mins           Cook: 45 mins

 

Ingredients:

1 medium butternut squash, skin removed and cut into chunks

3 tbsp GOOD OIL

1 medium onion, finely chopped

2 garlic cloves, finely chopped

350g pearl barley

1.3 litres of hot vegetable stock

75g blue cheese (such as stilton or gorgonzola)

3 sage leaves

salt and pepper

 

Method:

1. Pre-heat the oven to gas 5 (190C/375F) and lay the chunks of butternut squash on a baking tray. Drizzle over a tablespoon of GOOD OIL and roast in the oven for around 35 minutes until tender, turning half way through. Remove from the oven and set aside.
2. Meanwhile, heat the remaining GOOD OIL in a frying pan over a medium heat and add in the onion, garlic and whole sage leaves. Cook for around 5 minutes until softened.
3. Once soft, add in the pearl barley and turn up the heat. Stir to coat the barley in the oil and cook for a further minute. Turn the heat back to medium.
4. Add a ladleful of the hot stock and stir constantly until the stock is absorbed. Continue this process until all of the stock has been used up and the barley is tender. If the barley is still not cooked, add water. This process should take around 30 minutes.
5. Stir in the cubes of squash and then crumble in the blue cheese, stirring to combine.
6. To serve, remove the whole sage leaves, spoon into bowls and drizzle a little extra GOOD OIL over the top if desired.

 

Calories: 566   Protein:14g    Carbs:87g   Fat:9g   Saturates:6g   Fibre:3g   Sugar:7g     Salt: 1g