One of the most common questions I get asked (as I’m sure is the case for most other vegans) is where I get my protein from. The answer is simple: there are actually many plant-based sources of protein—it’s just a case of familiarising yourself with them and incorporating them into your diet! This Spirulina Hemp Milk recipe for example is a quick and easy way to add protein to your diet with there being 37.2g of protein per cup serving. And yes, that’s WITHOUT any protein powder.
Recently someone asked which is the most nutritious plant-based milk, which inspired me to experiment with using two extremely nutritient dense ingredients to make my own recipe—hemp hearts and spirulina! Both great sources of plant-based protein, hemp hearts and spirulina are also rich in other nutrients such as healthy fats and various vitamins and minerals.
THIS GORGEOUS BLUE-GREEN SPIRULINA HEMP MILK IS:
made with only 6 ingredients
can be ready in less than 5 minutes as it doesn’t require any soaking or straining
completely vegan, gluten-free and refined sugar free
a great source of plant-based protein (37.2g per cup serving!)
a great source of plant-based iron from the spirulina (1.7mg per cup serving, 10% of your daily value)
filled with healthy fats with an optimal balance of omega-3 and 6 fatty acids from the hemp hearts
rich in minerals and vitamins, like B vitamins, vitamin E, iron and calcium
LET’S TALK ABOUT THE MAIN INGREDIENTS:
Hemp hearts: While hemp hearts come from the same plant family as marijuana, you won’t get high from them as they contain nearly undetectable levels of THC, the psychoactive compound in marijuana. Incredibly nutritious and rich in healthy fats, protein and various minerals, one of the most impressive things about hemp hearts is that they contain all 9 essential amino acids, making them comparable to meat in terms of protein.
Spirulina: Considered one of the most nutrient dense foods on the planet, spirulina is a blue-green algae loaded with nutrients and antioxidants. Consumed regularly by Aztecs, spirulina is a good source of plant-based protein and is also high in iron, copper, and B vitamins.
Baobab: I’ve added baobab powder to this milk as it is rich in vitamin C, which helps with the absorption of iron.
Taste-wise, the milk has mild nutty flavour and is super creamy. Some people find the taste of spirulina to be quite strong and seaweed-like but personally I don’t mind it and find the hint of natural sweetness from the dates masks the taste slightly. If you find the taste of the spirulina too overpowering, you can reduce the amount you put in or add another date.
What I also love about this recipe is that it’s ready in minutes with a strong blender, as it requires no soaking or straining. Have it with your breakfast bowl or even on its own, it’s a great way to get in that extra protein without even thinking about it. As with any homemade milk, remember to give it a shake before using it as it will separate in the fridge. Don’t forget to tag me if you try this recipe! @ssayang.life
HIGH PROTEIN SPIRULINA HEMP MILK
(VGN, GF, RSF)
MAKES 2 CUPS
1. Blend. Remove and discard the seeds from the dates. Add the dates and all the other ingredients to a high powered blender. Blend on high until smooth.
2. Refrigerate and serve. Serve over ice or keep in the fridge for a few hours until cold. Shake well before serving. Store in the fridge for up to 3 days. If it thickens, add a bit of water and shake.