- — Kosher, Raw, Vegan
- — Hulled Raw Hemp Hearts
- — High in Protein & Iron
- — Cholesterol, Sugars & Gluten Free
Discover Hemp Hearts: Your Source of Protein and Iron
Hemp hearts are shelled hemp seeds, which means they are soft and much more natural to include in your diet. This product is very rich in essential nutrients, especially iron and zinc, among other minerals. Canadian Hemp Hearts are one of the best sources of plant protein. They contain about 9.5g of it per 3 tablespoons. That same amount of the product also boosts 160 calories and a decent amount of healthy fats. Note that neither hemp seeds nor hemp hearts contain CBD. The soft part of the seed (hearts) doesn’t even contain trace amounts of it. Therefore, you can enjoy hulled hemp seed hearts every day. Their high nutritional value makes them an excellent addition to any meal plan. Allergic reactions to hemp hearts are rare, even in people allergic to nuts. However, don’t forget that you’ll need to plan your meals carefully. Raw hemp hearts contain reasonably high levels of healthy fats, including omega 3 and omega 6.
How to Add Canadian Hemp Hearts to Your Meal Plan
The best time to enjoy hulled raw hemp hearts is breakfast. They go well in smoothies and well as sprinkled into your bowl of oatmeal. They have a nutty and pleasant natural flavor, but it’s not very strong. Therefore, it’s easy to mix hemp hearts with any ingredients. You can also add them to salads. Store Canadian Hemp Hearts in an airtight container, refrigerated, or freeze them to prolong the shelf life for over a year. But if you decide to keep them in a pantry, they should last for about 4-6 months. Make your breakfast fabulous, sprinkle the cacao nibs over oatmeal, add it to granola, mix it in yogurt, or blend it into a smoothie to give it a little texture. And let’s not forget piquant dishes; cacao nibs have no added sugar and bring a delicious, slightly smoky depth to meat dishes. You can’t melt cacao nibs any more than coffee beans, for example. However, to liquefy cacao nibs, grind them, breaking down into a mixture of fat and solids. The longer you grind them, the more they’ll resemble melted chocolate.