superfoodfeature
HEMP THE SUPERFOOD The past few months have seen an explosion of hemp products across the foodservice market. Much like the chia seed industry, which has also increased as of late, the market for hemp seeds, and hemp seed products is set to continue expanding. Hemp is an extremely versatile product that can be used in cookies, dips, spreads, breads, cereals and beers, to name a few. As hemp products merge into mainstream popularity in New Zealand, we can expect to see them become prevalent in restaurants, cafés, and everyday pantries. Hemp seeds are considered a “superfood”, and for a good reason, too. Hemp seeds contain a near perfect balance of omega-3 and omega-6, as well as iron, vitamin E, and essential amino acids—no wonder they earned themselves the nickname of the
most nutritionally complete food source in the world. They are easily digested, as well, making them better for your body in comparison to animal products. Furthermore, cultivating hemp seeds requires much less than that which is required for farming animals, meaning hemp is also better for the environment. It is predicted that the industrial hemp market will reach USD 10.6 billion by 2025. Already, New Zealand growers and importers have noticed the demand for the seed. Hemp is expected to shake up the New Zealand foodservice industry. With the versatility of the seed, it can be used across a wide range of products, meaning that innovation will grow as more consumers learn about the benefits of hemp seed products.
TRUE VERSATILITY
Hemp is set to take over the health foods market with a discovery of the nutrient-dense seed’s benefits. Matakana SuperFoods has been eagerly watching this space and jumped at the chance to develop some innovative creations. Matakana SuperFoods’ certified organic hemp range includes hulled hemp seeds and derivatives such as protein powder and flour. Hemp seed products are not only tasty but incredibly versatile and can be utilised in cooking, baking, smoothies and desserts.
Matakana SuperFoods’ have also developed a hemp chocolate drink, dark chocolate bar, hemp mueslis and porridge. Hemp seeds are a vegan source of complete protein, meaning they contain all nine essential amino acids. Hemp seed products are also a good source of omega fatty acids and are high in fibre, vitamins and minerals. Range available in retail or bulk packs. For more information on the range, please contact Lisa at sales@matakanasuperfoods.com or phone 09 4229618.
THE GOOD OIL New hemisphere Cold Pressed Extra Virgin Hemp Seed Oil is rich, nutty and delicate in flavour. This oil contains a naturally occurring nutritional balance of Essential Fatty Acids (EFA’s). This includes the EFA’s Omega-6 (Linoleic Acid) and Omega-3 (Alpha Linolenic Acid) in a 3:1 ratio which is considered an essential part of a balanced diet. Omega-6 and Omega-3 have been
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shown to provide many health benefits. This product is not suitable for frying. Use in salad dressings, drizzle over pasta and potatoes, enhance the flavour of seafood, meats and vegetables, top up the nutrition of your smoothies, enjoy as a dipping oil or simply take it by the spoonful. Available now from your local Bidfood sales team or online via MyBidfood.
HANDMADE HEMP PASTA AND HEMPUCCINE
This is a new and exciting pasta recipe. You can make two different kinds of pasta here by halving the mixture. After making the pasta dough, I folded hemp protein into one, and in the other half, I added hemp hearts, which gives a delicious twist. This goes quite a long way if you wish you can half the recipe also. Experiment and have fun with it. Enjoy, INGREDIENTS: • 500g plain flour or strong “00” flour • 25g hemp protein powder or 25g of pure
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hemp hearts ¼ tsp Himalayan salt 4 free range eggs 6 egg yolks 2 tbsp hemp seed oil
METHOD 1. To make this delicious hemp pasta, add the flour/seeds, salt, eggs, egg yolks and oil into a food processor. Whiz up all ingredients until mixture becomes like coarse crumbs. Or in a large mixing bowl, make a well in the centre and add the wet ingredients to the centre and mix with your hands to Adam Dickson form a dough. 2. Tip this into a bowl and gather into a ball with your hands. Turn on to a lightly floured surface and knead well until the pasta dough is smooth and soft, but not sticky. Wrap in cling film and leave to rest for 30 minutes. 3. Take a piece of dough about the size of a kiwifruit; keep the rest well wrapped to stop it drying out. Flatten the piece of dough to a rectangle, about 5 mm thick. With the pasta machine set to its thickest setting, feed the dough through two or three times. Adjust the setting by one notch and repeat. Continue in this way, narrowing the setting by one notch each time. The dough will get progressively smoother and more elastic. When you reach the thinnest setting, the pasta is ready to be cut, filled and shaped as required. Repeat with the remaining dough. 4. For ravioli or tortellini, simply cut the required shapes from pasta sheets. For tagliatelle, allow the sheets to dry for 10 minutes before cutting-drape them over a clothes airier or the back of a clean chair. Meanwhile, fit the pasta machine with the tagliatelle cutters. Pass the dough sheet through the machine cutters, keeping the noodles separate as they emerge. When the pasta sheet has passed through, lift the noodles on to a tray, twirling them into a nest as you do so. 5. To cook, have a pot of water on the boil rolling. Add a splash of hemp seed oil and add small 2-3 handfuls of pasta at a time cook for 2-3 min till tender remove from water cool under cold running water to stop it from cooking, and drizzle with oil to prevent the pasta from sticking, add to it any sauce you like … the possibilities are endless.