Hemp Hearts and Other Unlikely Ingredients

I'm not going to pain you with burdock root. However, I will pain you with hemp hearts. Can't have nuts? Can't have grain? Good. Have hemp hearts. Not only are they one of the most nutritional dense foods you can eat, they are legal! And, yes, they come from the hemp plant.  They are essentially the "heart" of the seed.  Tiny, nutty, slightly sweet. You can put them on everything, and I mean everything--oatmeal, cereal, salads, puddings, desserts, to top grilled chicken.  But my very favorite way is to add texture to sauteed veggies.  Remember when the walnut-and-craisin salad was too hip for words? That is SO five years ago.This is modern. And you'll try anything once. Won't you?

Bok choy with Blueberries and Hemp Hearts

3 Tbsp Olive oil
1 head of bok choy, cored and chopped crosswise into 1 inch chunks
Sea salt to taste
1/2 cup dried, unsweetened blueberries
2 Tbsp Hemp hearts

Heat two tablespoons of oil in a large saute' pan over medium high heat.  Toss in the bok choy and sprinkle with sea salt.  Cook, stirring frequently, for 5 to 7 minutes until all the white parts of the bok choy are cooked through.  Stir in the blueberries for the last two minutes--too long and they'll turn the bok choy blue, too little time and they'll stay too crunchy.

Remove from heat, toss in the remaining oil and hemp hearts and adjust the seasoning as necessary. 

This is WAY better than salad with craisins. And fantabulous with a pork roast. Enjoy!