Lady Jane Hemp Seeds Review + Discount Code
Hello & Happy Monday!!
I had the chance to work with Cousin Mary Jane products to sample their Lady Jane Toasted Hemp Seeds and develop a recipe! I’ve never worked seeds into a recipe before so I was torn between something sweet or savory, so I chose both!
First off, I thought I would note that I’m not a HUGE salted seeds or nuts person as I find they typically taste perfect raw and I’m SUPER sensitive to sodium. So for those who are curious about the sodium content, Lady Jane salted hemp seeds offer around 350mg for only a 1.75 oz bag. In comparison to salted sunflower seeds, David’s reports 135 mgs vs 360 mgs for frito lay brand for a 5oz bag.
So what does that mean?
Technically, they are considered Low Sodium as they are 140 mg of sodium or less per serving
Perhaps the sodium content is comparable to sunflower seeds, but what these sunflower seeds don’t have though is as much Calcium, iron, omega-3’s, and 30% protein containing all the essential amino acids!
Purchase a 16oz Lady Jane Toasted Hemp Seeds here and SAVE 50% by entering MGPTKXL7 at checkout!!
If you’re looking to be more adventurous with your salty snacks I highly recommend checking out the Lady Jane hemp seeds. They can be added to recipes for crackers, granola, tossed on top of a salad, or simply eaten out of the bag!
If you’re not a fan of their toasted taste, they offer tons of hemp variety products to incorporate into your recipes for added nutrients. Get my full review and recipe for Vegan Chocolate Granola with Lady Jane Hemp Seeds below!
Purchase via Amazon here.
That is correct, no other food source, ounce, per ounce, will provide the nutritional profile that comes from the hemp seed.
These small crunchy seeds are big on flavor and huge in nutrition. The whole seed has been lightly toasted with a touch of sea salt. They are packed with 13g of protein per serving that contains 18 amino acids. Rich in iron and omegas, outstanding source of fiber, excellent in magnesium plus much more!
Nut free, soy free, gluten free, diary free, corn free. Shelf stable so you can take them on outdoor trips, keep in a back pack, put a bag in your night stand for an evening snack.
Our Toasted Hemp Seeds are a delicious, crunchy, tasty treat your family will enjoy. They can be eaten by themselves or added to yogurt, oatmeal, cereals, salads, trail mix, deserts and baked goods. The possibilities are endless.
INGREDIENTS: Whole hemp seeds and Sea Salt
Hemp SeedsHemp seeds are a great addition to vegan and vegetarian diets, as they’re packed with easily digestible proteins and contain all 10 essential amino acids, putting them among the rare plant-based foods that provide complete protein. These seeds are abundant in omega-3 fatty acids, as well as a specific omega-6 fatty acid (GLA) not found in any other food; hemp oil contains even more GLA.
Hemp seeds are high in fiber and are rich in minerals including magnesium, iron, zinc, and potassium. Hemp seeds are very rarely allergens, unlike many other nuts and seeds. And unlike flaxseeds, you need not grind them to reap their benefits. While chia and flaxseeds have the edge in terms of soluble fiber, hemp is higher than the other two seeds in protein. Hemp seeds aren’t as rich in Omega 3 fatty acids as chia or flax, but much higher in Omega 6s, which is not necessarily a benefit, as the western diet is already overabundant in the latter.
Purchase via Amazon here
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- 1/2 cup raw almonds, walnuts or pecans, roughly chopped
- 1 heaping (seriously) packed cup dates, pitted (deglet nour or medjool)*
- 2 Tbsp chia seeds
- 2 Tbsp sunflower seeds (roasted or raw)
- 2 Tbsp flax seeds (ground or whole)
- 2 Tbsp hemp seeds
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/4 cup creamy salted natural peanut butter or almond butter
- Optional Additions: Chocolate chips, dried fruit, other nuts, banana chips, etc.
- Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
- Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13.)
- Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
- Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.