August 5, 2012

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream

As I've mentioned before, I have a thing for potatoes.  In fact, I almost have a dozen recipes on my blog dedicated to the delicious root vegetable, including:

But today's recipe is a little different because it focuses on FILLING the potato with delicious yumminess that is both nutritious and delectable.  In fact, today's recipe includes a full serving of:
  • vegetables;
  • protein;
  • carbohydrates; and
  • healthy fatty acids.

What more could you want from a humble potato recipe?!


So what's all the hype about hemp?!  Well, come to find out it actually has a plethora of health benefits.  For instance (source for bullet points below):
  • Hemp is a high protein seed that contains all nine of the essential amino acids.
  • It has a balanced ratio of omega three and six fats.
  • The protein content of the hemp seed is supposed to be very digestible (i.e. it does not cause bloating or gas).
  • Hemp seed doesn't contain phytic acid (the anti-nutrient that prevents us from absorbing minerals).

To try out the little seed for myself, I recently bought a small jar's worth from the bulk bins at Whole Foods.  At first I wasn't quite sure how to use it; but once my wheels starting turning for this potato cream filling, I knew that hemp seeds would be the perfect, nutritional addition.

And man oh man was I right!


Baked Potato with Zucchini, Tahini, and Hemp Seed Cream
Serves 2

2 medium baked potatoes (or sweet potatoes)
salt, to season the potato skin
Smart Balance, for garnish
2 medium zucchini, cut into half-moons
2-3T tahini
2T hemp seeds
1/2 tsp salt
1/4 tsp pepper
~4T water

DON'T BE SCARED BY THE LENGTHY DIRECTIONS!
I just wanted to be as clear as possible for you.

Directions:
  • Preheat your oven to 400 degrees.
  • Poke several holes in your potatoes, lightly rub them with salt, wrap them in aluminum foil, and bake for 45 minutes (or until tender...every oven is different).
  • Meanwhile, place the zucchini half-moons on an oiled baking sheet, and roast for 20 minutes.
  • Remove the zucchini and place them immediately in your food processor.
  • Add the tahini, hemp seeds, salt, and pepper to the food processor.
  • Process on low for 30 seconds.
  • Stop, and scrap down the sides.
  • Process on low once again, but this time add the ~4T water while the processor is running.
  • Process until smooth and creamy.
  • Once the potatoes are finished baking, remove them from the oven.
  • Spread a thin layer of butter (or in my case, Smart Balance) onto the potato.
  • Finish by dolloping half of the Zucchini, Tahini, and Hemp Seed Cream onto each potato.
  • Serve warm, alongside your protein of choice!


With the addition of the hemp seeds for protein and fatty acids, I ended up eating this potato and cream-filling all on its own for dinner.  Truth be told, I was simply too full to eat anything else; and miraculously, it kept me full for over SIX HOURS!


Playing with my camera's focus...


Sorry, I know today's post is a bit of overkill in the picture department, but I felt like I captured several good ones and I didn't want to waste them...hehehe. :)  This one (below) is one of my favorites!  I only wish that I would have been able to capture more of the color in the photos.  Contrary to what these pictures might make you think, the Zucchini, Tahini, and Hemp Seed Cream is actually a light green color (i.e. not cream/beige)!


Question of the Day:


What do you like to put on your baked potato?!  Are you a simple butter, salt, and pepper kind of person?! How about cheese, salsa, and scallions?  Or maybe you put something totally unique on your baked potato? 


Whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

6 comments:

  1. Mmm, this looks and sounds delicious!
    Your pictures are really great, and just a tip: you can probably bring out a lot more color via post processing. PicMonkey is really good and is free- sometimes I just use autocorrect and it produces a much more vibrant picture :)

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    1. First, I think that it's SO COOL that you are reading (and commenting!) on my blog! I feel a little starstruck! Second, thanks for the PicMonkey tip! I am definitely going to give that a try. :)

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  2. I've been intrigued by hemp seeds, but I had no idea what you'd use them for. This cream? Sounds AMAZING. I really don't like baked potatoes, but I bet the cream would be amazing on top of any veg or a big bowl of pasta! Now if only I hadn't passed over that giant bag of hemp seeds when I was at Costco last...

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    1. I have re-made this recipe no less than half a dozen times since posting it...I just can't get enough! And to take the mystery away, it absolutely does taste wonderful on top of veggies or pasta - I've tried it! :)

      Enjoy and thanks for stopping by!

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  3. WE have a lot of customers who love hemp products and I know they will love this recipe too. Manitoba Harvest Hemp Foods & Oils here in Canada makes top notch high quality hemp products and I can't wait to try this recipe this weekend. Thank you for sharing it and I hope you don't mind if we link your recipe for our fans to enjoy too.

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    1. Hey there foodsmithsfoodie! Thanks for dropping in the ABC blog. :) I have been whipping up this cream, sprinkling hemp seeds on my salads, and adding them to my smoothies for months now. Hemp is now one of my favorite secret ingredients. Feel free to link the recipe as much as you like.

      Smiles :)
      Ally

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