An extremely nutritious sprout from a delicious seed. We do not currently sell live hemp seeds because a live Hemp seed is still illegal in New Zealand. When we can, we will.

Yields approximately 1 Cup (250 grams.) of sprouts.

Seed Prep: Measure out 2/3 Cup of seed. Pick out anything you don't think should be there (shell or plant pieces, imperfect seeds if you wish (we don't), etc.). Rinse your seeds to remove dust or debris.

Soak: Transfer your seeds into your sprouter, or a bowl. Add 2-3 times as much cool (15-20 degrees celsius) water. Mix seeds up to assure even water contact for all. Allow seeds to Soak for 4-12 hours.

Sprouting: Empty the seeds into your sprouter (if necessary). Drain off the soak water. You can use it - it has nutrients in it.

Rinse thoroughly with cool (15-20°C) water. Drain thoroughly.

Set your sprouter anywhere out of direct sunlight and at room temperature (20°C is optimal) between Rinses. This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us. We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. A plant can only perform photosynthesis when it has leaves. Until a plant has leaves, light has little if any effect. Sprouts also happen to like air-circulation, so don't hide your sprouts.

Rinse and drain again in 8-12 hours. And, perhaps one more... Rinse and Drain in 8-12 hours.

We stop here if we are growing small crunchy sprouts. You can grow these into a sprout with a leaf if you like. Just continue to Rinse and Drain every 8-12 hours until you are pleased.

As always, we suggest that you taste your crop at every rinse - including the very first - just after the soak period. The soaked seeds are already alive and are now super-nutritious - and - they now have no enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish you.

Harvest: Your sprouts are done 8-12 hours after your final rinse. Be sure - if you plan on storing your crop - to Drain them as thoroughly as possible after that final rinse. The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Refrigerate: Transfer your sprout crop to a plastic bag, our shelf life extending produce storage bags, or the sealed container of your choice (glass is good too). Whatever you choose - put them in your refrigerator - if you can keep from eating them all first.

These seeds will yield approximately 1.5:1, so in theory you can start with up to as 2/3 as much dry seed as your sprouter has capacity. We generally advise maxing out at 1/2 capacity, until you get used to growing a particular crop.

Baked snapper with olive tapenade & tomatoes | Paleo

Snapper, olives and tomatoes with a sprinkling of hemp seeds for the extra nutrition punch.

Ingredients

• Snapper (or any white fish you like), 1-2 pieces per person
  
• About 1 teaspoon olive tapenade per piece of fish
• 1 tomato, sliced
• 1 clove garlic, minced
• 1/2 tsp thyme
  
• Salt and pepper to taste
• Hemp seed oil for drizzling
  
• 2 tsp hemp seeds
  

Instructions

1. Pat the fish pieces with a paper towel and then lightly salt and pepper.
   
2. Place in an oven proof dish (I used a pie pan), and spread the olive tapenade over the top of each piece. I spread a pretty thin layer over mine, but you could put it on as thick as you like.
3. Divide the minced garlic between the pieces and sprinkle it over the tapenade layer.
4. Lay slices of tomato over the pieces of fish.
5. Sprinkle with the dried thyme.
6. Drizzle with hemp seed oil and then sprinkle with hemp seeds
   
7. Place in a pre-heated 200 C (400 F) oven and bake for 15 minutes.

Creamy celeriac & apple soup with sage | Raw - Vegan - Paleo - Dairy-free

A creamy and hearty blended soup made with pureed celeriac, apple, lemon and hemp seeds. Seasoned with garlic, fresh sage, and black pepper. Serve it at room temperature with a side of greens. Garnish with a drizzle of hemp seed oil.

Ingredients

• 2 cups raw celeriac, chopped (about 1 medium)
  
• 1 large sweet apple, chopped
  
• 1 cup shelled hemp seeds
  
• juice of one large lemon
• 1 garlic clove
• about 10 fresh sage leaves
• 3 cups filtered water or as needed
• sea salt and pepper to taste

Instructions
1) In a high-speed blender, combine all ingredients and puree until smooth. Serve at room temperature.

Warm miso soup | Vegan - Dairy-free

Soy-free adzuki bean miso paste combines with homemade “nofu”, pure hot water, a dash of sea salt and yummy garnishes of nori seaweed, hemp seeds, cayenne and turmeric in this belly warming miso soup.

Ingredients

Soup

• 2 heaping tablespoons adzuki bean miso
• 3 cups of pure hot water
• pinch of sea salt

Nofu

• 1 1/2 cups raw cashews
• 1 cup of Irish Moss Gel (soak overnight, rinse and blend with pure water)
• 1 1/2 cups of warm pure water
• 2 tablespoons fresh lemon juice

Garnishes

• Cubed Nofu
• Raw Nori, cut into strips
• Hemp seeds
• Pinch of cayenne and turmeric

Instructions:

Nofu

1. Combine all of its ingredients and blend in high speed blender until smooth.
2. Pour into a shallow pan, cover and refrigerate. Allow the Nofu to set up overnight for a more solid consistency.

Soup

1. Divide the miso between 2 soup bowls and stir into each 1/2 cup of hot water and a pinch of sea salt until dissolved.
2. Add the remaining hot water equally to each bowl and stir again.
3. Add the optional garnishes to each bowl in the quantities that you prefer, and serve.

Garlic is loaded with antioxidants, and it's one of the world's oldest medicinal foods. Back in the old, old days, garlic was given to soldiers to keep them healthy and fight infection, as well as to Egyptian slaves building the pyramids to give them stamina.

Ingredients

• 1 cup hemp oil
  
• 1/2 cup fresh lemon juice
• 3 large cloves garlic
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon Himalayan crystal salt

Instructions

1. Blend it all thoroughly (I let my high speed Blendtec run 30-45ish seconds).
   

Stored in an airtight container in your refrigerator, the garlic hemp dressing will stay fresh for up to five days.