Plant-based

Hemp is coming and has been experimenting

Hemp is coming folks! It’s an amazingly useful, fast-growing and versatile plant that was widely used until just after World War II and is only recently being recognised again for its many benefits. I’ll admit to being a bit sceptical about its foodie potential at first. I’d heard the seed was highly nutritious — rich in protein and an ideal blend of good fats — but I’d only tried the rough and gritty unhulled hempseed and wrote it off as a hippie gimmick. However, when hulled and milled it becomes a smooth green powder with a nutty, earthy and slightly sweet taste (good in smoothies). It has a character of its own and soon I warmed to it and started experimenting. These tortillas are my favourite way to enjoy it. I’ve combined it here with corn masa flour (gluten free, from good food shops) although it’s good with plain flour too. Eat soft with fillings or cook them brown and crispy until they become deliciously crunchy. Bonus points if you sprinkle them with cracked pepper and extra salt before cooking. I like to dip them in salsa, and this one is rich and intense. Keeping with the green hemp theme it includes roasted pumpkin seeds, lightly crushed so they soak up and thicken the juices. You can add the seeds to a fresh salsa too if there’s too much tomato juice, or just make extra and keep them in an airtight container as a tasty, healthy snack.

*Hemp Powder is available from wholefoods stores and online at plantculture.nz. Read more about hemp seed on page 3.