Cannabis Hemp Podcast The Hemp Revolution

How You Can Integrate Your Current Skill sets and Passion in the Cannabis Space with Tommy Mullen

Tommy Mullen is the owner and head chef of Myztic Mountain Hemp. He’s been in the hospitality industry his entire career, and he’s a lifelong cannabis advocate, doing all the rallies in Denver back in the ’90s and pushing the legislation.

After attending the Noco Hemp Expo in 2013, where he met a guy named John Patterson, he did more research on hemp and decided that he would like to start cooking powders, milk, etc. He started making some food and experimenting, then decided to go to culinary school to up his game.

In today’s episode, Tommy talks about how hemp changed his life, how his holistic cooking experience played a role in his current business, and why he stopped the successful catering service and focused on the packaged food line.

Hemp had now brought me into an area of my life that I wanted to inspire. – Tommy Mullen

Download The Episode Companion For This Episode


Some Topics We Discussed Include

2:51 – A cannabis advocate ups his game
8:36 – What his family and friend’s first reaction when he entered the cannabis/hemp space
10:30 – How his holistic cooking experience played a role in his current business
16:19 – The Challenges in getting started
23:50 – Integrating your skills to the hemp industry
27:23 – Key pieces of advice to budding entrepreneurs
34:54 – Quick recipes from the chef

People Mentioned / Resources

Connect with Tommy Mullen

Connect with Sonia Gomez


Sonia Gomez: What’s up, guys? Sonia Gomez coming to you from Denver, Colorado super excited to be here on another episode of The Hemp Revolution Podcast, where we are sharing and telling the real story of cannabis and hemp from the eyes of the entrepreneurs who are pushing this incredible industry forward. 

As you know, it is Our mission here at Hemp Revolution and to share the truth about cannabis and hemp so that you can make educated and empowered decisions about how you want to care for yourself and the people that you love, or otherwise enjoy this beautiful gift of life.

If you’re a budding entrepreneur, we live to serve you and helping you understand how you can break through the glass ceilings and brick walls of this industry. I’d love to hear more about your story shoot me an email, And if you’re someone looking for products that you can depend on to deliver the results you’re looking for, check us out at for some of our favorite pics. 

Guys, I have been searching far and wide for folks from all different walks of life in the industry in hopes that you yourself can identify with their success, their story or their struggle in operating inside of this space and I’m excited to bring you another pretty incredible change-maker in this industry who grew up in Tulsa, Oklahoma and Red Feather Lakes in Colorado. University of Oklahoma 1979 to 1984, Escoffier School of Culinary Arts in Boulder, Colorado class of 2015. He has worked in the hospitality industry his whole life, a lifelong cannabis activist, and started Myztic Mountain Hemp back in 2015. Help me welcome my good friend Tommy Mullen. How’s it going, Tommy?

Tommy Mullen: Very well, thank you very much for that nice introduction.

Sonia Gomez: Sure, absolutely. Happy to have you on the show today. I would love to hear a little bit more about you and your background and what you are doing in the industry with Myztic Mountain?

A Cannabis Advocate Ups His Game

Tommy Mullen: Okay. Like I said, I’ve been a lifelong cannabis advocate, doing all the rallies in Denver, back in the 90s and stuff, and pushing on the legislation. In 2013, [unintelligible] Noco Hemp Expo and that was, I believe the first year that they had it so I attended that event. And at that event, I found another gentleman there named John Patterson [unintelligible] Tiny Hemp Houses. So I signed up to work on Tiny Hemp home, they were building outside of Fort Collins, and I fell into the hemp field. And the people were very nice. It was very exciting. The possibilities were endless. So I attended that workshop and then I did more research on hemp and I decided I would like to start cooking [unintelligible] powders, milk, things like that. 

And anyway, it was I wanted to initially do infused edibles for dispensaries, but with the cost in Colorado, the licensing at the time, it was prohibitive for me as a beginner In the industry to get in so I dove headfirst into the hemp. And so I started making some foods and things and experimenting and decided I’d go to culinary school and up my game as far as making profit-making, you know, foods and things. 

And so I started cooking around the Front Range. I did some small parties. I cooked for the kohai board meetings, I took that John Patterson’s hemp events and I made some incredibly wonderful friends and associates and I discovered that the hemp industry seems to be a lot more compassionate than other aspects in the cannabis world. So anyway, I ran across a– I love to travel and being in the service industry I seem to be stuck in one location all the time except you know, when I’m catering and things but I found a place in Poland called The Palace at Nakba and they were advertising a hemp workshop in Poland so I thought what the heck I love to travel, I’m going to branch out here. And I went to this first event in Poland. 

I discovered that the hemp industry seems to be a lot more compassionate than other aspects of the cannabis world. - Tommy Mullen Click To Tweet

So anyway, I discovered the international world of hemp. And it became a very exciting and inspiring aspect for my career. I met people from all different walks of life, different countries. Hemp had now brought me into an area of my life that I wanted to inspire, keep on with which was traveling, and I met all these different people and found different workshops and things but that is a company called Hemp Today and they’re out of Naco, Poland and they have a publication there. And if you’re interested in worldwide events going on there, or in in the cannabis industry, they’re a really good source to look at. 

So anyway, I came back I’ve been to Poland now three times. I became more excited every time I went. I did more parties here. I realized that what I was trying to do was actually make healthy foods I do vegan foods, and I wanted to do healthy foods for people that go to dispensaries to enjoy. When they go home, they take their oil home and they go home with a Doritos and pick Dr. Pepper and they don’t continue maybe on a healthier lifestyle. So I decided to stop the catering and go into the packaged food line so that I could get the products out to more people in the industry or in the world that wanted to better their health, through the cannabis plant and being in conjunction with the dispensaries and the regular THC oil. Seemed like a perfect fit. 

So right now I am getting my products tested. Everything’s kind of shut down right now. So I’m sure there’s gonna be a lapse in time. But as soon as my first line of products come out, I would like to introduce them. I came down here to the Tulsa area. It’s been a little challenging with people not understanding the difference between hemp and the regular cannabis plant but I keep plugging along and that’s where I am right now the website’s down being remodeled into a packaged foods site. And we just want to get the word out about hemp and how wonderful it is for you and how greatest for your health then it goes hand in hand with the sister’s cannabis plant. And you have to see the [unintelligible] as you can tell I started stuttering when I talked about it like a–

Sonia Gomez: Well, that’s good. That’s a sign that you’re really passionate about what you’re doing.

Tommy Mullen: Yeah. And I’m a lifelong learner and I will continue lifelong,– I eat hemp every single day. I drink it. I have– I just love it. I just go to my hair right now.

Sonia Gomez: I love it a little hair mask, on the Hemp Revolution Podcast, little beauty regimen. I like it. I like it. A man’s man out of Oklahoma with a beauty mask and a little deep conditioner with this good. We’re good. We’re doing good. Here amidst the Coronavirus we always have time for a hemp deep conditioner. The question, you know, hemp, cannabis, lifelong advocate in the two areas that you grew up including Tulsa. And here in Colorado, Colorado, certainly more friendly than Oklahoma spent quite a bit of time in and out of Oklahoma as a young kid and it was not very open and receptive to cannabis. What was the pushback or reaction from your family friends or inner circle as you were entering into the space?

What His Family and Friend’s First Reaction When He Entered the Cannabis/Hemp Space

Tommy Mullen:  Um, I guess that they saw my excitement because my parents now use oil and everybody loves the hemp rice. I make hemp products for my family, foods, and things. And my initial circle, of course, we’re all within Colorado and Oklahoma. And they had no problem at all the people that I grew up with here have had no problem with it at all because I’ve been gone for 40 years now, I left in ’79 and just came back this year. So the people that I grew up with here, some don’t understand it. I think education is one of the key factors, of course with all cannabis-related topics. 

Education is so important for people to learn about it and understand it and not be afraid of it. But overall, a few people have not been very welcoming, but overall I think most people, the THC cannabis business has exploded, and before it didn’t explode here, they had all these CBD shops of hip. So wasn’t like a brand new shock. When I got here today. I’ve been going for a year or two before I got here. 

So I think that people are looking for alternatives to Western medicines and more of a traditional approach and stuff that doesn’t zone you out and make you a zombie basically, you can actually live your life whether it heals you permanent Or it’s just a better way to go through the progression of your illness. I think that Yeah and the regular cannabis, THC, cannabis are the route to go. And I think people are understanding that more and more. It’s just up to us to get that information out to them.

Sonia Gomez: So that’s important work and then in 2015, you got involved with holistic cooking, how has that played a role in what you’re doing with your business now?

How His Holistic Cooking Experience Played a Role in His Current Business

Tommy Mullen: Well, the like I said, the avenue I want to go with now is that people with specific ailments, they’re specific ingredients that you cook with that have beneficial aspects to a person’s condition. It’s not meant to cure, it’s not meant to, I believe that your own body hears itself and that this is just a tool that you use to help you get there. But I want to take these products to our say you have, I can’t say specific, Let’s say you have cancer and I don’t use any refined sugars, I don’t use any of the stuff that cancer feeds off of. And it would be more Oh, whether it’s a stranger whatever you call it, that they actually help your body fight itself. 

Like I said, it’s not been as a cure as intended. It’s just meant to be a nutritious product you get your body aligns where it can actually heal for itself, if that makes sense to you if I’m making any sense on that topic, but we’ll just do a lot of vegan foods because animal fats and animal products called [inaudible] inflammation equals cancer or not cancer but pain. I think that through foods I’ve noticed through my own diet by changing some habits and eliminating some processed things and some heavy sugar– I have a real big Sweet Tooth sugared items, so I actually feel better and I function better. And cannabis is really wonderful. 

I didn’t know how many people had digestion problems until I started passing out some of these products and people come back. It’s kind of an embarrassing topic to talk on. But a lot of people have problems with their digestion. And when you can help them make it better. They are forever grateful. It’s amazing, but digestion can control people’s lives. And that’s been one of the major benefits that I’ve seen with the hemp is the people’s digestion but Like I said, I don’t want to say that I cure anything or think that the hemp cures it or anything else. It’s just a tool that you use to help your body heal itself.

And I always recommend people check with their diet, their primary physician if they do have health problems and they want to start head person obviously they do go speak with their doctors and everything and make sure that it’s okay with them because we want to make any false claims or get this in any bad light at all with media or with the public.

Sonia Gomez: Everybody poops. 

Tommy Mullen: Yes. 

Sonia Gomez: That’s the way to sum it all up, everybody poops and some have more trouble with it than others. And I’ll tell you what, what you put in your body makes such a big difference and overtime– like I run a health coaching program, where I’m educating people on how to be health coaches and they’re so excited and ambitious to hear about, you know, the cannabis aspect of things and you know, the CBD aspect of things when in fact it’s not really that that makes the biggest difference. 

It’s everything else that you do along with that, that makes the whole thing work together. You know, like if you’re not drinking enough water and if you’re not eating the right foods for your body and you’re putting, you know, you’re layering sugar after sugar or fat after fat, and then taking some CBD like sorry, but CBD and then McDonald’s chaser isn’t gonna do much for you. You know what I’m saying? 

You really have to have some consciousness around what you’re putting into your body and the effects that it’s going to have both short and long term. So that’s my opinion on it. And I don’t think people should be embarrassed to talk about it because, at the end of the day, that’s the name of the game, right? Like, oh, the food tastes so good, but your stomach hurts until it goes out the other end right? And digestion is such– it more than 80% of what’s happening with your immune system right now.

Tommy Mullen: Yes, very much true. I found out they have a huge opioid problem down here in Oklahoma. And those cause constipation, and I’ve been meeting people that don’t poop for like a week. 

Sonia Gomez: Oh my God.

Tommy Mullen: And I tell him just run the natural grocers, [unintelligible] natural grocers here like in Colorado. 

Sonia Gomez: Yeah. 

Tommy Mullen: or they pick up some of my bars or something? And I do make them in the form of energy bars and energy balls. The stuff that I’ve started with is more of a grab and go product. And I’ve learned with a lot of people in their conditions, they can’t eat a lot. So [unintelligible] the other aspect of the company, I was doing larger meals and things, but this is more of a snack type thing. But like I said, they’re vegan, they’re sugar-free, they’re dairy-free or vegan is very pretty. But anyway, they’re just a better approach to that. And so, I’m just trying to get into the dispensary here and have them settled along with their products.

Sonia Gomez: Well, I think that that’s really super good. in any one part of this business, there are quite a few roadblocks and challenges and for different people, It’s a different challenge. For the industry as a whole, there seems to be, you know, some pretty uniform challenges in getting started and Sort of making this transition into the industry What have you been up against that has made you feel like ooh make perhaps this isn’t gonna go the way I expected it or, you know, what has forced you to pivot and move and what’s presented itself as a challenge? 

The Challenges When He Was Starting the Business

Tommy Mullen: A challenge would probably be have been the finances and me not being educated enough on say numbers and percentages, and I took on some larger projects that failed in my catering because of when was the weather concern [unintelligible] there was an outdoor event I paired up for 2000 people, and it snowed like nobody’s business and anyway, I lost several thousand dollars on that set me back. 

That would mainly be very much aware of your finances, what you can handle, and what costs are going to be more costs that are, are not safe. So in just getting, there’s insurances, all these other different things that you like in a regular business that come with this and just you’re getting and that type of all this stuff with the health department. It’s the business side of it. 

I would also highly recommend that you choose a single item. In the hemp industry, it’s [unintelligible] to choose a single item because there’s so many thousands of things that you can do with hemp. But I’m geared down we’re gonna roll out with one item. I come up with a process on de Carmel making de Carmel and we’re going to do a shortbread de Carmel type product. It comes out and it’s actually extremely good for your heart. It’s got the little pinion it’s not pinion. I can think of it. It’s a powder that’s out in the market and I’m sure it’s a very old powder But it’s very, very good for diabetics and things. And I have a lot of diabetes in my family and stuff. So I kind of geared this freshman towards the cardiovascular and diabetic aspect of things. 

So but I would really seriously, scale down to very small you got plenty of time. I’m 59. And I still have plenty of time to get this up and going correctly now, and it’s you bite off more than you can chew, and then you don’t understand what the costs are didn’t really come into play when people started people understand [unintelligible]. That was my main thing was if I had narrowed things down [inaudible] Yeah because you always you can always expand you can’t but once you start a bunch of stuff, it can really overwhelm you. But the people in this industry I found to be so compassionate and so caring, and it’s a wonderful I was in the bar business forever before this, and it’s all different. The alcohol world versus the cannabis world are like night and day. 

Sonia Gomez: Isn’t that interesting? 

Tommy Mullen: It is. And of course one of [unintelligible] and as we know what she’s

Sonia Gomez: yeah

Tommy Mullen: Like I said, it’s fun I really enjoy it. I’ve seen you know, personal benefits, and myself. And you have to always remember that maybe if you don’t become the largest retailer, you can make a living at this and you can you know, you don’t have to become the corporation that so many of us don’t want to be and just be like a boutique type. And just care about the people around you and in your will realm and I think that you’ll be surprised how your growth is and you can make a really nice living, not just a living, but anyway, that’s what I’m finding out with it.

Yeah, you know, doing that I think people take for granted that you can run a local business, obviously when anybody does anything. There. You know, most people are like, yes, I’m about to be the next Steve Jobs up in here, like I’m gonna have– I’m the next Jeff Bezos, I’m gonna sell all the CBD. Like, I noticed that people have really big dreams that I love it. And I’m really excited about it. But I’m not sure that everybody is fully prepared for what it takes to actually get to that point. 

Sonia Gomez: And when you’re a budding entrepreneur, and you’re trying to figure out, like, how to use precious resources, or what kind of resources it’s going to take for you to hit that next milestone, or let’s face it, the first milestone, it’s pretty tough, and it’s pretty daunting and one move that’s done in the wrong way or at the wrong time could be fatal, you know. 

And so I hear that quite a bit that like, ooh, resources are really delicate or, you know, I’m up against this or I’m up against that. And I always question like, you know, how do you as a company, recover from that and get back on track? So if you have any insight on that, I would love to hear that from you like once that you hit up against something was really precious resources are spent and can’t be recovered for whatever reason, snow, wind, hail, a hurricane, whatever it is. 

Weathering the storm of business is a unique skill set and then getting yourself back on track so that you’re moving in the direction that you had planned on originally. How do you navigate your way through that? How do you recover your funds? You know, you mentioned how compassionate and understanding this industry is. Is it a group effort? talk me through a little bit.

Tommy Mullen: Okay. I, unfortunately, bid up way more than I need to, and it crippled me. It absolutely took me down. So I was forced to actually work the bar again, I didn’t stop with the hemp. Borrowed several thousand dollars on one and then used a bunch of money that I had saved and I ended up losing About $9,000 on it. So make those small businesses that’s the big hit. 

I came back to Oklahoma here, and I’ve been working with some friends here, and it’s a lot more– I had to reevaluate where I was and what it was costing me to work in that particular area. So I came back down here, and I’m just now beginning to actually fully recovered like so I took out a loan and all kinds of things on that. So anyway, it’s just a long process for me is that I used up everything I had. So I had to start basically from zero again. And that was because I was actually scooping up food with shovels into it. I had made so much food because they prepared for this amount of people.

But anyway, it’s a learning curve and it got me back down here. I’m with my family more now. And that’s a good thing. So you have to look at everything and that perfect it like I said, it’s just a critical in the beginning to understand what you started and how much money you do have and what you can do with it [inaudible] and get excited and then I get off more than I could chew it. But I wouldn’t have been on hey had wouldn’t been able to sell it. But we weren’t able to sell anything because it was dumping snow. And we were outdoors. 

So, anyway, it’s a live and learn a thing. Like I said, the preparedness is the key to it all had I been better prepared, I would have probably not accepted that type of job or what to do. But I got excited and I wasn’t prepared. I mean, I was prepared to do the event but not if the event crashed. You need to always I hate to put a negative spin on things, but you do need to understand that there will be as with any business–

Integrating Your Current Skillset into the Hemp Industry

My brother has pizza restaurants, and there’s challenges with every business for [inaudible]. but you don’t get discouraged. I love love love love love this plant and there’s just so much– I’ve even considered lately should I get into a different aspect of the hemp industry maybe food isn’t what I should be doing although I really really enjoy the food aspect of it the hemp industry is so broad.

There’s construction there’s you know fabrics, email from a guy that makes hemp suits want me to look at his hemp foods and things so there’s, you know the shoes there’s all different types of clothing they’re coming out with plastics. I think whoever gets in on the plasticware made from hemp is going to make a fortune if you’re looking at making a fortune running a company gets into the plasticware end of it because that’s a huge, huge that’s a young man’s game there.

Sonia Gomez: For sure. 

Tommy Mullen: But yeah, you can stay in hemp and maybe to fine-tune or tweak the area that you’re in, but it’s got a broad broad cover. It’s like Mama’s wings around you it’s hemp and she’ll take care of you no matter what niche you find in it. It doesn’t have to be a specific thing you think maybe when you get in you’re going to do it then you kind of see something else. if things aren’t going the way you’d like, or I guess it’s just brought there’s so much it’s if I was really young right now I’d be it would be just insane what’s going to come down the pike in the next few years with this too. There’s, there’s all type of hemp Woods coming out now. 

I saw some cabinetry that came out there’s flooring. They do have the masks now like for the coronavirus masks. They’re making those in hemp because hemp fabrics are like antimicrobials that what it’s called, instead of hospitals would use all hemp bedding, that there would not be any more of the infections and things at hospitals because nothing was spread, no staff and stuff would spread. So there’s a lot. There’s hemp batteries, it’s limitless. And I think that, like I said, There’s always time to do things and make sure that you pick the one that you really, really want to do.

There's always time to do things and make sure that you pick the one that you really, really want to do. - Tommy Mullen Click To Tweet

Anyway, you might get discouraged and not pay attention to your hemp and hemp is [laughter] You don’t want to turn your back on hemp better. It’s gonna be, I think it’s the cure-all for everything. It’s just, I mean, maybe not everything, but there’s just so many things that can help with the earth and with us, and our health and see until I really like hemp.

Sonia Gomez: Yeah, it’s so good. I love it. It’s infectious. What would be some key pieces of advice? I mean, you just dropped quite a bit of value there. But I always ask this question just to give you a chance to think about it and share it with our audience. We have kind of a mixed bag of people. We have the folks that you know, are looking for the best products that love to, you know, test, and try new things from listening to different episodes of the podcast. But we also have entrepreneurs at different levels of success coming in and listening in and wondering what should they do to avoid any of the pitfalls. what would be one or two key pieces of advice that you would offer somebody who was considering getting into this space that may not know-how.

Key Pieces of Advice to Budding Entrepreneurs

Tommy Mullen: It’s probably right back to the preparedness, you can’t really look at everything because the spectrum is too broad to see everything that hemp can do but take something that you’re passionate about take whether it be food, whether it be fashion, whether it be building that because the hempcrete Industries extremely exciting aspect of it, you can do so much with it. There’s work with you know, different magazines, I’ve had friends start magazines and things. 

There’s just a ton of stuff to do, but it’s finding your passion, what you really want to believe that you think you’d like to do. I know it’s hard to say what you want to do with your life at any age, but find something that you’re very passionate about. And then look into the industry. And then please, please, please do your homework. The key ingredient is to do your homework. And it’s great to be excited. It’s straight to be you know about everything, but really, really see what you can do. 

You can always take baby steps over giant leaps. - Tommy Mullen Click To Tweet

You can always take baby steps over giant leaps and just doing smaller events, do smaller things. fine-tune things. you get them as perfect as you want to be. Nothing’s ever perfect and nothing’s ever finished. So you know, get as far along as you think you can go and then test it out and then just keep that passion and look at your hemp. And I really think no matter what aspect of the hemp industry you get into, if you’re eating it, wearing it, smearing it in your hair, smeared it on your face. 

Whatever making I use hemp shampoos, hemp lotions, if you got the plant and totally wrapping around you, you will find an avenue in this, and as I said, you may not be the Steve Jobs or whatever it is all of it. But you know, most hemp people I know are real laid back. They don’t want a huge company to run. But they can make a living and make a really good living. It’s enough. It’s a very peaceful, nice life, that I think that all this virus stuff goes on that will actually look at things. 

Look at their lives. Look at how we live, like how this has shut us down and how everybody’s [inaudible]. And I think that a simpler, more grassroots life is what you could find with hemp and that hemp can take care of you and heal you and make you feel great and have a wonderful life and then I don’t know, I just think it’s a wonderful, wonderful thing. I’m so glad I discovered it earlier. 

I think that a simpler, more grassroots life is what you could find with hemp and that hemp can take care of you and heal you and make you feel great and have a wonderful life. - Tommy Mullen Click To Tweet

I have been looking at him for many many years before 2015 and I’ve always tried to buy you know bought hemp clothes and that kind of stuff and nothing that I understood what I was doing but now the with the way everything is now for everybody it’s a great place and time to be involved with hemp there’s been great guides by said the European aspect of it if you’d like to travel but it’s all over. It’s they have Latin American summit’s they have one in Asia. That’s a really good one that some friends I met in Poland put on. And anyway, it’s just a great, great lifestyle. It’s somewhere you can work a job and not sure if I’ve actually answered your question. I’m just rattling.

Sonia Gomez: You did. You did. You answered my. And I think you made a really important point talking about, you know, big versus local business and I agree that there’s you know, you can do quite a bit running a local business and making a massive impact in your community without having to run some astronomical company. 

So I agree with you and I will add to what you’re saying, just a simple add on here to say, you know, it’s kind of a cliche, get in where you fit in, and you know where you’re gonna fit in based off of the skill sets that you currently have and the passion that you have. don’t meet your passion because you don’t have the skill sets. skill sets is something that can be developed and acquired. Anybody who’s a master at anything has invested 10,000 hours plus into becoming that expert. 

It doesn’t happen overnight. No one’s born with those skill sets. You know, there are things that come naturally to you, but you’d never want to meet your passion because you don’t have skill sets. So always seek out the thing that you’re most passionate about have that be the driving force and really shift the idea. It’s not about profit. It’s more about passion. And when you’re operating from a place of passion, then the profit comes pretty easy. 

And it’s easier to navigate your way through and just and harder to discourage you and distract you from your end in mind if you’re really passionate about what it is that you’re doing. So that would be the one piece of advice that I would add, on top of the words of wisdom that you shared. Where can folks find you if they’re interested in finding out more about you or the products that you have or what you’re up to in the industry?

Tommy Mullen: Okay. The website is down right now being reconfigured for the packaged good, but my email is greensky G-R-E-E-N-S-K-Y 1961 I’m at Myztic Mountain Hemp on Facebook and it’s with a Z instead of an S. That was my Polish phone I was having M-Y-Z-T-I-C And then I have a small Instagram, I guess it’s Instagram. It’s myStic with the Z again and then the underscore and then hemp and then the is that the underscore I’m not a computer guy at all, is that lowercase dash, between mystic and hemp and after would be my Instagram. And that’s got some pictures of the work I’ve done and you know, I’d be interested in knowing what types of products people are interested in. I do soups and chilis and hemp is something that you can throw into basically anything. And like I said, I do vegan but I’ve done carnivore parties before.

Sonia Gomez: Carnivore parties? What is that?

Tommy Mullen: That’s me parties. [laughter]

Sonia Gomez: That’s so fun.

Tommy Mullen: No yeah. What people eat is their own business, it’s none of mine. I’m not totally vegan. I just found the vegan niche to cook with. But if you want to eat meat all day, that’s fine if you want to be vegan all day, that’s fine, whole pie to bring on the whole foods together. I didn’t coin this place, but it’s called flexitarian. And that’s welcoming everybody, regardless of what they eat, and I just want to incorporate hemp into their life and, or just whatever nutritional aspects and live a better life and stuff, the division and stuff, all this stuff. But like I said, you can put hemp in anything. If you want to toast hemp on if you know how much longer I have. I was gonna throw in how to toast to the hemp part. 

Sonia Gomez: Yeah, let me hear. Let me hear a couple of good like little quick recipes that you love to use. 

Quick Hemp Recipes from the Chef

Tommy Mullen: And these aren’t like huge recipes. They’re just a couple of ways to process and to work with the hemp. Add into anything and most of all is the toasting of the hemp hearts. And that adds a nutty, woody flavor. Not Woody, but really just the nutty kind of smoky flavor. I mean to whatever you add them to and I keep those toasted all the time. And I just toss them here and toss them there. You could do that. I put them in just the nonstick pan or a cast iron type whatever on the lowest even actually warm sometimes they do burn really easily. And I burned several batches of you got to stay on them. And then you put a pinch of sea salt and a pinch of pepper and that helps your digestibility of the nutrients. It helps to carry it the nutrients further through your gut than just the straight parts. 

And then like I said, then when those are done, you’ll start to smell them I just tossed and stay on it. Don’t leave the pan. And you’ll notice they’ll start to darken and then you’ll get the smell I used to pull them when they get the smell. Take him out of the pan they’ll burn just sitting in the pan when you take it off the heat. So I’m going to take it off. Get them into a bowl or something and let them cool. 

And then the hemp milk is easy, easy, easy to make, and it’s two cups of water, one cup of hemp hearts, you throw them in a blender I don’t recommend a food processor because I’ve tried that and it does not seal the water and hemp hearts all over the place. So [unintelligible], run it like these two cups of water and hemp hearts, run it for like two minutes. You’ll see it like down and then you can run it through a cheesecloth or a sheen Wah which is a really tight sieve you can if you’ve got a strainer that’s really tight that we’ve on the strain you can run it through that and then a lot of people use it’s all fibers you know beat up hearts that come out of that and you can I throw it away mostly but a lot of people make burgers with it. 

They make all different kinds of added to salads, whatever. But I just straight up the milk. The meal to me has not a great flavor but you can add vanilla you can add like maple syrup to it but what I found is I like to cook with it like in place of almond milk or something in a recipe. And the more you whip it, the thick it gets thick like heavy cream. It’s not that I drink the hemp milk. I use it in a ton of recipes I use it mac and cheese and I use it in all different kinds of things. 

Tommy Mullen: And then another quick one is vegan parm and that is nothing but the hemp hearts that I use some toasted and then some nutritional yeast and then a little bit of salt. And like I said that just goes basically like that you toss it up, and it makes it easy. It’s a vegan parm is what it is, and you can shake that on pizza or whatever and it’s got your poison. But I do want to caution people with your eating hemp hearts I learned this the hard way through parties. It is a very fibrous product in this very high fiber. So, if you eat too much, you’re gonna get exactly what you think’s gonna happen if you eat too much fiber, so kind of ease into if you want the recommended daily allowances, two tablespoons a day. And that’s what I stick to Usually, I mean, I make other stuff but I do have my two tablespoons every day. 

And that’s got all the different things if you want to really really good, I know we don’t have enough time to go into it. But nutritional analysis of the hemp and hemp hearts and everything. Go to Dr. Josh Axe online. He’s an online doctor this I think is absolutely wonderful and he does all different kinds of things but he’s got really good articles on hemp and the food values that so you can find out gut flora good calories and all that stuff off of his website. I recommend him highly. So anyway, and that was all.

Sonia Gomez: That it was Oh, I love it. I was wondering about hemp milk because I buy it from the store but I always want it– I make almond milk but I just wasn’t sure and haven’t experimented yet with any of the hemp milk in necessarily? Did you say I’m gonna just ask you a couple of questions or did you say that the hemp milk gets more in this case or it gets thicker the longer they whip it?

Tommy Mullen: Yes it gets really creamy I’ve actually combined it with aquafaba to make a whipped cream before and I combined it– I make what’s it called chocolate ganache with it and no one can tell the difference that it’s not heavy cream as far as the texture and everything and then, of course, the chocolate takes up on that. 

I will also let you know that you should not cook with the hemp oil. It does not do well under heat. And I learned this actually in Europe with some people from Finland at one of the conferences and they were making hemp tofu, which is delicious and I found one company. I can’t tell you the name of it. But they’re only selling online now I can’t find it stores. When I do hemp tofu, but hemp will grow bacteria pretty quickly if you’re making tofus and things. So watch about not storing things too long. If you’re making the milk and things, I always use them after a day or two and then toss them but they’re not a long term thing. 

And if you’re cooking with the hemp hearts, this came from the people from Finland, that 351 will degrade the hemp. you need to stay below 350 when you’re cooking with it, and I normally when I cook different things I usually add to him at the end unless I’m picking up a thread or something and then I could get a few degrees lower than 350 or whatever. Because heat will continue to you know, get higher even after you take it out there, and almost like a log burning in the fireplace gets hotter and hotter your bread. So, I mean I just watch your temperatures and the hemp oil is good for salad dressings and things like That. [unintelligible]. Don’t pour in the pain and try to fry something with it.

Sonia Gomez: Sounds like that’s happened before.

Tommy Mullen: I’ve had many, many, many trials. It’s been fun the whole way. And fortunately, I’m able to laugh a lot.

Sonia Gomez: I love it. That’s so good. That’s so great. Well, I’m super excited to have you on the show. I’d love to do a little virtual cooking session. We come down into Oklahoma, we have a few clients down there. So when we come back down, I’d love to get together and do a little cooking session. I feel like that would be so much fun to do like cooking with hemp.

Tommy Mullen: It would be awesome. And I do get back and forth to Colorado too. I didn’t leave for good. I love love love Colorado is my home. I love Colorado.

Sonia Gomez: So good. Well, we should stay in touch and when you’re coming back up this way we can probably do it.

Tommy Mullen: Yeah, because I had actually hit knucklehead and been canceled. I was going to come up and be in college. During when we did this show, so, but we all know what happened there. So, yeah, being able to hang out with my parents and make sure everything’s cool down here and it’s fun. So nice. It’s gonna get to reset.

Sonia Gomez: Yeah, you know, I think it’s a good time for us to just sort of incubate. And, you know, I don’t know, I’m trying not to be too freaked out about it. I’m not doing a very good job though. I gotta be honest.

Tommy Mullen: If you go to my Facebook page, I go to a– It’s a song with Tina Turner that she’s doing one of her Buddhist chants. And that’s under Tommy Mullen. [inaudible] anybody’s welcome to look at my regular Facebook page to scroll down a little bit. It’s down there and you’ll see Tina Turner and it’s the most peaceful little mantra thing that she sings. If you like Tina Turner.

Sonia Gomez: I love Tina Turner. Who doesn’t like Tina Turner?

Tommy Mullen: I don’t know.

Sonia Gomez: Get off my show. If you don’t like Tina Turner.

Tommy Mullen: I love Tina. So anyway.

Sonia Gomez: Yeah, I love Tina. I’m not kidding if you’re not if you don’t like Tina Turner get out. [laughter]

Well, those are closing statements right today. [crosstalk] Thanks so much for spending the time with me today. And for those of you guys who are tuning in, thanks so much for being a part of our Hemp Revolution podcast family and the medical secrets community we live to serve you every day with the truth about cannabis and hemp so that you can make empowered decisions about how you want to care for yourself and your family. 

Sonia Gomez: If you’re a budding entrepreneur shoot me a message I’d love to get to know you and your story better, and if you are someone looking for products that will actually work and deliver the results you’re looking for a check us out at We are happy to help all of the social media handles and websites will be listed around this episode, make sure that you check them out. And don’t be shy and help us continue to make a difference in the world. 

Make sure that you like and share this content and tag a couple of people that you believe are going to get benefit from it. Even if it’s just a good laugh. I’m your hostess with the mostess Sonia Gomez. And this is the Hemp Revolution. We’ll see you on our next show, guys.


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