Whether you have your health in mind, or you favor sweet, or savory – we hope you can add a bit of holiday cheer and CBD to your menu. We’ve bundled together 3 easy recipes that will satisfy your savory and sweet cravings alike. For all recipes, we will advise that you add the CBD oil as a final topping, to avoid degrading the oil while cooking.
Vegan Peppermint Mocha with CBD
Prep and cook time: 10 minutes Servings: 2 mugs
With the holidays around the corner, there’s nothing better than having a hot drink while sitting either outside enjoying the cold breeze or inside with your loved ones, wrapped up in a cozy blanket. This is a super quick and easy recipe that takes less than 10 minutes to make, but tastes like one in a million!
This pumpkin soup recipe is inspired by traditional Indian style of cooking, blending seasonal fall ingredients and hand-picked spices. Pumpkins are a great choice to help reduce mood swings and improve mental health.
2 tablespoons clarified butter (Ghee) / can substitute with olive oil
250-300g yellow pumpkin
1 medium-sized onion ( 150-170 gms)
5-6 garlic cloves
1-2 inch piece of ginger
500ml vegetable stock /water
¼ tablespoon turmeric powder
½ -1 tablespoon red chilli powder or flakes (to taste)
½ tablespoon cumin seeds
1 bay leaf
1 inch cinnamon stick or 1/2 tablespoon cinnamon powder
Salt to taste
CBD oil or CBD/CBG Crystals
¼ – ½ tablespoon coconut oil
¼ – ½ tablespoon honey
Fresh cream (use coconut cream as a non-dairy alternative)
2 thin slices of apple
Advanced: Dry roast pumpkin seeds, coarsely grind and add to the soup topping
Roughly chop the onion, garlic, and ginger. Chop pumpkins into medium-sized square cubes for even cooking.
Bring a shallow pan to heat on the stove and add the ghee. Allow the ghee to melt without smoke.
Add the following ingredients one after the other. Cumin seeds, bay leaf, cinnamon, chopped garlic, ginger, cloves, and pepper. If you prefer to use olive oil, add the ingredients once it gets warm.
Sauté for roughly 10 seconds, then add the chopped onions and saute until they turn transparent.
Add the chopped pumpkins and give it a good stir, so that the flavors can combine. After a minute or two of frying, add turmeric powder, chili powder, and salt to taste. Mix well.
Add vegetable stock or water and cover the pan. Cook for 5-7 minutes until the pumpkin cubes are soft and broth is reduced.
Remove from heat, and set aside for 5-6 minutes. Remove the bay leaf from the cooked broth and transfer the contents into a food processor or a blender to make an even thick paste. Once done, pour the blended soup through a strainer into the cooking pan. You may use a spoon to mix all the ingredients and strain the paste.
Once again, bring the soup to boil for 1-2 minutes, and remove from heat.
Infuse CBD oil or CBD/CBG crystals in your soup
As a final step, infuse the required quantity of CBD. Give it a good mix and proceed to garnish .
To infuse CBD/ CBG* crystals in your soup, melt the coconut oil using a double boil. In a small bowl, add your preference of CBD/CBG crystals, melted coconut oil, and honey. Blend well and stir mixture into your hot soup
Garnish with thinly sliced pieces of apple in the center, sprinkle coriander leaves/ cilantro/ parsley.
Whether you would like to indulge in a sweet treat to be shared, or to test with friends and family- these individual cakes will prove a great addition to any holiday gathering, or time cozy at home.
1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100g (3 1/2 ounces or 7 tablespoons) butter, softened to room temperature
1 cup maple sugar
(you may need to use a food processor to be sure you get the texture fine)
2 1/2 cups self-rising flour
75g (2 1/2-ounces) dark chocolate, grated
Butter, for coating ramekins
2 cups brown or maple sugar
2 cups heavy cream (can substitute coconut cream)
200 grams (7-ounces or 14 tablespoons) butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped heavy cream, optional (use coconut cream as a non-dairy alternative)
Preheat the oven to 350° Fahrenheit. Set out butter to reach room temperature.
Combine dates, dried figs and water in a medium saucepan and bring mixture to boil over medium heat. Remove the pan from the heat, and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
Using a hand mixer, cream the butter and maple sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
Use a spatula to scoop the mixture into 4-6 buttered, 1-cup individual ramekins, filling slightly under halfway. Put in the oven and bake for 20 to 25 minutes.
Prepare the sauce by stirring the maple sugar and cream in a medium saucepan over low heat. Simmer on low until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or on a small serving plate. Using a paring knife cut across the top of the puddings to add in the CBD oil.
Pour the sauce into the cross of the center of each pudding, then pour more sauce over the puddings allowing for the sauce and CBD to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
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Published by Vicky Stocker
A Munich native and translator and interpreter for English and French, Vicky’s journey at Nordic Oil started off in the US. Since then, she discovered the multiple benefits from CBD on the body but also in particular on the skin, which has become one of her passion topics of research and writing since then.