If you take a look at the protein powders on supermarket shelves, the ingredient lists invariably contain a few names that are hard to decipher. In reality, the source of protein doesn't have to be that complicated—just grab a handful of seeds, use a high-speed blender capable of breaking down cell walls, dry-grind for a few seconds, and you’ve got yourself a jar of homemade protein powder.
The AMZCHEF HS-200S-SV features six titanium-coated blades and maintains a stable operating speed of 16,000 RPM under load—more than enough power to handle hard, small ingredients like pumpkin seeds and chia seeds. With its large 68-oz capacity pitcher, you can blend enough to last an entire week in a single batch, eliminating the need for frequent refills.
Ingredients (Yields approx. 8 servings)
Preparation
- 1 Pour all five types of seeds into the 68 oz container of the blender. No pre-soaking or roasting is required; dry-grind them directly.
- 2 Set the dial to levels 7–9 and blend continuously for 40–60 seconds. Pause midway to scrape down the sides with a spatula, ensuring seeds at the edges are evenly processed. At 16,000 RPM under load, the titanium-coated blades handle pumpkin and sunflower seeds without pre-crushing.
- 3 Take a small pinch of the powder and rub it between your fingers; it is ready when you can no longer feel any distinct gritty particles. If coarse grains remain, blend for an additional 15 seconds.
- 4 Transfer into an airtight glass jar and refrigerate for up to 3 weeks. Use 2 tablespoons (approximately 20g) per serving.
Why these five seeds? Hemp seeds provide a complete amino acid profile, which is one of the few plant-based complete protein sources. Pumpkin seeds are rich in zinc and iron. Sunflower seeds supply Vitamin E. Chia seeds contribute omega-3 fatty acids and soluble dietary fiber. Black sesame adds calcium and a subtle nutty aroma. Together, their nutritional profiles are mutually complementary, making this blend more balanced than any single protein powder.
Enjoy it any way you like
This powder has a mild aroma and blends seamlessly into just about anything. Free from whey and casein, it works equally well for those with lactose intolerance and for vegetarians.
The recipe itself isn't complicated; the real challenge lies in consistently keeping a batch on hand. With a 68 oz capacity, you can blend enough to last the entire week in a single session — just leave the grinding to the HS-200S-SV, which gets the job done in under 5 minutes. The ingredients are simply seeds — components you recognize and trust. That's something store-bought protein powders can't always guarantee.
