Tag Archives: organic hemp porridge

Above pic represents synchronicity and sustainability  – and a comforting, tasty and easy-peasy way to get top nutrition. Just add water…

I also dolloped on membrillo – recipe below. It’s nice with something a bit sweet such as sultanas.

Synchronicity: I went to Shambala and got so turned on by hemp porridge, it became the subject of my last post.

Two weeks later, I am at The Organic Food Festival – the after-festival party to be precise at Berwick Lodge, Christopher Wicks’ new fab place – when I find myself talking to what turns out to be:

Rebekah Shaman, founder and director of Amaru Hemp.

Oooooh, I like Rebekah. Right from the start, she plunges me into different worlds with her words for instance about her time as The Shaman’s Last Apprentice in the Amazon.

She also gives me the lowdown on the nutritional powers of hemp:

• 19% protein (meat is 30%)
• easily absorbed globular protein (must find out what globular means)
• every known omega, with omega 3 and 6 ideally balanced
• every known amino acid
• every known essential fatty acid.

One conversation leads to another and soon we realise we were linked in a myriad of different ways, culturally, socially etc.

I am taking this seriously (in an excited way): Amaru organic Hempower and me may have some work to do together in the future. Watch this space.

As for The Organic Food Festival 2009 – wow. Hot brilliant sunshine, old friends, new friends, people trading in a wholesome, future-proof, sustainable ventures – no wonder the atmosphere was elated and connections were buzzing.

I was on The Source stall with my darling editor, Dr Rachel Fleming. We shared it with the renewable energy specialists, Kaieteur, and organic soap makers, Flo and Us, both from Sidmouth.

Also sharing our marquee was James Bond (yes, that is his name) of the Avon Organic Group – his organic damsons were a talking/ tasting point for the crowds.

James gave me some beautiful quince, and this week I made membrillo for the first time, with a recipe from the Avon Organic Group. Here it is (+ my comments).

1. Quarter quince, leaving core, skin, pips intact. Add just enough water for quince to float. Simmer 1 hour or more, or until it reduces to a smooth pulp.

2. Sieve to remove pips and skin.

I am afraid I got fed up of unsatisfactory sieving (and it was midnight when I started). So I blended the whole lot, skin, pips and all. As a result it did not have that pale pink translucency of traditional membrillo – but it packed more of a nutritional punch and tasted richer and denser. (And was less fiddly).

3. Add sugar to equal weight of sieved pulp, or at least 3/4 of weight.

Not being a sugar-freak, I used 1lb 6oz rapadura sugar to 1lb 12oz of fruit. Apologies for imperial measures – this often happens when I cook.

4. Simmer for 1-2 hours or until it has reduced to a thick pulp and darkened considerably. Stir to avoid sticking.

I stirred non-stop for 1 hour, getting spattered with boiling jam when I stopped. Wear an apron!

5. Pour into greased or non-stick baking pan to a depth of 1-1.5 inches.

6. Bake in a low oven (140c) for about 1 hour.

7. It should set to a firm paste. Cool and cut into bite-sized squares.

Mine set to a kind of thick jam.

And it goes really well with hemp porridge.

Stop press: Amaru co-director Carlo Dawson agrees to take Brixton Transition Town pound.