Saturday, November 28, 2009


A Thanksgiving leftover, Hemp-laced recipe they’ll not only love, it's also totally legal in all 50 states as well as Puerto Rico.

[courtesy of]


  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 pinches of salt and pepper
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cubed cooked turkey
  • 3 tablespoons 3 cups of HEMP flour
  • 1/2 cup Living Harvest Hempmilk (Tempt)


Preheat oven to 425 degrees F (220 degrees C). Roll out bottom piecrust, press into a 10 inch pie pan and set aside Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

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