Broccoli and Hemp Hearts with Chimichurri

Hemp hearts are the soft inner part of hemp seeds after removing the outer shell. They are cream and green-coloured and come from the Cannabis sativa L. plant (contains no THC, the psychoactive part of cannabis). These little seeds are packed with protein, containing 9.5 g per 30 g, and have a glycaemic load of 0 in 3 tablespoons. This is a great addition to your pantry and should definitely be a staple! This recipe showcases how easy it is to incorporate hempseeds into a dish.

Recipe Details

4 Servings

Ready In: 30 minutes

Nutritional Information

Energy: 228 kCal

Protein: 7.5 g

Carbohydrates: 5.6 g

Sugar: 1.3 g

Fat: 20 g

Fibre: 2.4 g

Dietary Requirements

Lactose-Free

Gluten-Free

Vegan

Lacto-Ovo Vegetarian

Low GI

Equipment List

Cutting board 

Knife

Pestle and mortar / stick blender

Medium pot

Serving dish

Ingredients

Chimichurri

  • 2 cloves fresh garlic
  • 5 stems fresh parsley
  • 5 sprigs fresh thyme
  • 1 cup rocket
  • 5 stems chives
  • 4 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • 1 tbsp lemon juice
  • Salt and pepper

Broccoli

  • 1 medium head broccoli
  • 5 tbsp hemp hearts

Method

1. Add all of the ingredients for the chimichurri into a pestle and mortar. Crush until combined, but still chunky. Taste for seasoning.

2. Cut the broccoli up into small florets (approximately 2.5 x 2.5 cm). Cook in water for 3 minutes, then shock by putting the broccoli florets immediately into ice cold water. This will stop the cooking process and ensure nutrient-dense and vibrantly green veggies. 

3. Place the broccoli into a serving dish. Sprinkle generously with hemphearts and the chimichurri.

Wilna Eksteen

Registered Dietician

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