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Wednesday, August 1, 2012

CAÑAMÓN WITH ARTICHOKE AND HEMPSEED SALAD RECIPE

Hempseeds
Cannabis sativa
Photo by: Lord-Williams
cañamazo, hempseed. This is one of the most nutritious health food there is as it contains protein, essential nutrients, many vitamins and essential Amino and Fatty Acids. The seeds are used to in salads and to made into oil and flour. Aladdin used hempseed oil in his lamp as well as the Prophet Abraham. Also, the crushed seeds, mixed with sugar and water, are drunk as a horchata. Toasted, the seeds may be eaten as a snack. They are eaten as a dessert when crushed. There is also hempseed bread, which was thought cold and dry and could be eaten without fear according to Avenzoar. A medicine of oil from the seeds and resin extracted from the plant was used in Spain as a sedative and for its hypnotic affects. 

Marijuana Seeds
(Cannabis Indica)
Photo from:
 MyEuropeanGoldfinch
Hempseeds should not be confused with marijuana. Galen warned that consumption of those seeds would ruin men’s productive organs. It was prohibited to cultivate marijuana in Al-Andalus, even under the Nasrid Dynasty, but it is known that it was illegally grown for the quantity of seeds found in excavations from that period. Marijuana seeds were heated on stones and the smoke or as hashish, a resin derived from marijuana it was inhaled. [Benavides-Barajas. Nueva-Clásica. 1995:37; ES: Bennett. Oct 18, 02; and Ibn Zuhr/García Sánchez. 1992:48]

ARTICHOKE AND HEMPSEED SALAD COMPLIMENTS OF THE MEDIEVAL SPANISH CHEF

Ingredients

For the marinade:
¼ cup olive oil
1 clove of garlic, minced
½ teaspoon salt
¼ tsp pepper

Artichoke and Hempseed Salad
Refreshing - Low Calorie - Novel
Photo by: Lord-Williams
For the Salad:
1 onion thinly sliced
¼ cup chopped parsley
3 lemons
6 medium artichokes or 12 small artichokes
2 tablespoons hempseeds
12 olives, sliced

Garnish:
3 or 4 olives halved
some parsley leaves

Preparation

Squeeze a lemon. Remove the out leaves from the artichokes. Wash them and slice the artichokes and the stems, making thin strips. Boil them for about 20 minutes. When soft, strain off water. Put them in a large bowl and cover with the lemon juice  from the second lemon to prevent browning and chill.

Make a marinade, whisking together the olive oil, garlic, salt and pepper. Set aside.

Prepare the onion and parsley; set aside. Squeeze the third lemon. Place the juice and the rind in a bowl of water. Prepare the artichokes by removing outer leaves. Peel the stem. Place the artichoke hearts and stems in the bowl of lemon water to prevent browning.

Add the onion, parsley, hempseeds and olives. Pour the marinade over this and toss. Garnish and serve.

4 comments:

  1. hi suey, sounds delicious! now if i could just find hemp seeds in santiago! do you have a source where you purchase them in chile? or how DO you get them??

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  2. I bought these in L a Vega, no problem.

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  3. thank you! do you by chance know the stand #?

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  4. I am sorry I do not recall which stand but it was one where you find barrels of barley, oats, rice etc. I remember the first stand I tried did not have it but they suggested the one where I found it.

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