Cooking the hemp seed releases antioxidants providing immunity, health and metabolism boosting properties for natural healing and peak nutrition.
It helps to run cold water through hempseed initially before soaking to remove impurities such as dust and stalks etc.
Simply soak seeds in a clean container with water for 24 hours before cooking. When soaked, you may need to add more water so you have twice the amount of water as seeds, (preferably in a large covered pan,) as the hemp you are going to cook.
Hemp absorbs a surprising amount of water, so do follow this formula: For example, allow an inch of hemp in the pan; this requires at least an inch of water again above it in the pan.
This water level may need increasing if you intend to flavor your hemp with anything which also absorbs liquid; such as spices and you can add sugar, salt etc too.
And remember that water is lost by evaporation not just absorption, so do avoid burning your hemp and the bottom of your pan by keeping an eye on water levels and stirring helps prevent this.
(Hemp is very quickly and easily burnt and pans easily ruined, by not adding enough water initially and stirring in my opinion is very helpful for even cooking too.)
Depending upon how much hemp compared to water you have, and the heating temperature setting you use, it can take anything from around 10 to 20 plus minutes for the majority of your hemp to cook through and split; revealing the white proteinous kernel.
Once your hemp is split, you can take the pan off the heat at once to cool off. Oils and much highly nutritional juices are released during cooking.
You can use hemp immediately or store it in bags in the fridge, or freeze it for longer-term future use.