Manitoba Hemp Hearts

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Co-founder and CEO, Mike Fata—with his friends, Martin and Alex—started Manitoba Harvest Hemp Food because hemp food helped change his life, and he wanted to share this with the world.

With every 30-gram serving, Hemp Hearts are packed with 10 grams of omegas, 10 grams of protein, 181 milligrams of magnesium and only 3 grams of carbs for a delicious and nutritious addition to breakfast, lunch or dinner.

Manitoba Harvest believes in the nutrition of hemp so much that they only manufacture and sell hemp foods. They are the world’s largest hemp food manufacturer to grow, make and sell their own line of hemp foods.

When it comes to hemp foods, they strive to know as much as possible and be involved at every level—from seed to shelf. In the fields, they take the time to share their knowledge with farmers and encourage more hemp acres, always working proactively to spread the word about hemp foods to all who will listen.

Bean Salad

Mean Bean Salad


  • 1/3 cup Manitoba Harvest Hemp Oil
  • 1/3 cup Manitoba Harvest Hemp Hearts
  • 1/3 cup Balsamic vinegar
  • 3 Garlic cloves, minced
  • 1 can Garbanzo beans
  • 1 can Soya beans
  • 1 can Kidney beans
  • 2 Celery stalks, finely chopped
  • 1 Tomato, finely chopped
  • 1 Red pepper, finely chopped


  1. In a large bowl, combine all ingredients and stir until well mixed. Chill before serving.

Fruit and yogurtDream Wake-Up


  • 1 Tbsp. Manitoba Harvest Protein Powder (We recommend HempPro 70)
  • 8 oz. Vanilla Greek yogurt
  • Fresh fruit, as desired


  1. Mix Manitoba Harvest Protein Powder and yogurt together until smooth. Add fresh fruit as desired.

Sweet Cranberry Hemp BarsSweet Cranberry Hemp Bars


  • 1 3/4 cups Gluten-free oats (or organic oats)
  • 1/3 cup Gluten-free flour (or whole-wheat flour)
  • 1/3 cup Manitoba Harvest Hemp Hearts
  • 3/8 tsp. Guar gum (or xanthan gum)
  • 1/4 tsp. Fine sea salt
  • 6 Tbsp. Coconut oil
  • 6 Tbsp. Coconut nectar
  • 1/4 cup Dried cranberries


  1. Preheat oven to 325°F. Line an 8×8-inch square pan with parchment paper, with a little extra over the side.
  2. In a large bowl, mix together the dry stuff: oats, flour, hemp hearts, guar gum (or xanthan gum) and salt.
  3. Microwave the coconut oil and coconut nectar in a 2-cup microwave-safe measuring cup for 45 seconds and stir to combine. Pour the coconut oil mixture into the oat mixture. Fold in the dried cranberries. Spoon the batter into the prepared pan and smooth it into the corners and the side evenly.
  4. Bake for 25 minutes (rotate the pan from front to back halfway through baking). Transfer the pan to a wire rack to cool for 15 minutes and then put in the freezer for an hour before cutting into 16 bars.