Our anti-inflammatory, Australian grown, cold pressed hemp seed oil is about to become your new kitchen staple.
I know what you’re thinking… wow – that’s a bold statement. Read on.
This oil brings it all to the table.
But that’s not all.
With a nutty, butter flavour, it’s a great replacement for sesame oil! The flavours work perfectly – particularly in Asian-inspired dishes.
This flavour-packed curried broth recipe developed by nutritionist Liv Kaplan is loaded with extra anti-inflammatory ingredients, ginger and turmeric, plus immune boosting chilli and garlic.
A perfect winter warmer, of if you’re like us… something to enjoy all year round.
Prep Time: 30 minutes
Cook Time: 30 minutes
Coconut oil, for frying
½ red onion, sliced
500ml chicken bone broth or vegetable broth (vegan option)
250ml coconut milk
500g mixed mushrooms such as enoki, wood ear, shiitake
2 bunches bok choy, sliced in half lengthways
2 tablespoons Hemple Hemp Seed Oil
2 tablespoons Hemple Hemp Seeds (available in AU only)
2 tsp coriander, ground
2 tsp cumin, ground
1 tsp lemon myrtle, dried, ground
Few cracks of black pepper
1–2 red chillies, fresh
1 stalk lemongrass, root and tip trimmed, then chopped
1 heaping tablespoon fresh ginger
3 cloves garlic
1 tablespoons fresh turmeric
½ tsp sea salt
2 lime, zested and juiced
6 green onions, sliced
2 Tbsp coconut oil
1 Tbsp coconut milk
Use vegetable broth to make it vegan.
Photography by Phoebe McCreath.