CBD Recipes
Cooking with CBD this season

Sure, the holidays can be stressful. That’s why having a few recipes on hand that infuse CBD into delicious soups, baked goods and more can help everyone relax, including yourself. Try using any of our flavored and unflavored high potency tinctures and CBD Coconut Oil. They will pair well with many of your favorite recipes. However you celebrate, we wish you the very best this season. 

Here are a few simple tips to help get you started.

Use Fats

Cannabinoids bind well with fat. So, CBD should be mixed in with fat and oil-based ingredients. This increases bioavailability and also allows you to receive the full benefits of the CBD oil. Common ingredients you can use include coconut oil, butter and ghee.

Avoid Heat

Extremely high temperatures can cause CBD oil to evaporate and lose potency. This typically starts happening at any temperature higher than 392°F (200°C). For dishes cooked at high temperatures for long periods of time, consider drizzling the CBD oil over your dish once it's complete.

Stir Well

Using CBD requires a more vigorous stir than many common cooking oils. You want to ensure the oil is evenly distributed so there’s equal potency in each bite.

Start Out Small

We recommend starting with a small amount and increasing or decreasing the serving size as needed. Remember that less is more, especially when you’re new to using CBD in the kitchen.

Apple Cinnamon Pancakes

Fluffy and full of flavor, these premium pancakes are sure to get requests for an encore—in fact, you may want to double the recipe if cooking for a crowd! You can also adjust the quantity of CBD to your personal preference, or even substitute the flavor entirely with another one of Lazarus Naturals’ flavorless full spectrum or CBD isolate varieties.

Makes about 14 pancakes/ Serves 4

Ingredients 

For the apples:

For the pancakes:

  • 2 cups spelt flour, or gluten-free 1:1 flour baking blend
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 3 tbsp coconut sugar or monk fruit 1:1 sugar substitute 
  • 2 cups unsweetened almond milk, warmed to room temperature
  • 3 tbsp melted coconut oil, plus more for griddle as needed
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract

Instructions

To make the apples:

Melt the coconut oil in a large sauté pan over medium heat. Add the apples and cook just long enough to soften the fruit—about 3-4 minutes. Add the maple syrup and cinnamon, and continue cooking until apples are evenly glazed—just a minute or two longer. Remove the pan from the heat, add the Lazarus Naturals French Vanilla Mocha Flavored High Potency Full Spectrum CBD Tincture, and stir well to distribute. Cover to keep warm.

To make the pancakes:

In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and sugar.

In a large bowl, whisk together the almond milk, 3 tablespoons of melted coconut oil, apple cider vinegar, and vanilla extract.  Add the flour mixture, and stir to combine, using as few strokes as possible—a few lumps are okay.

Heat a griddle to 375° F (or warm a non-stick skillet over medium heat). Brush a little coconut oil onto the surface of the griddle (unless using a non-stick). Working in batches, scoop level ¼-cupfuls of batter onto the griddle. Cook the pancakes until the sides begin to set and the bottoms are golden brown, about 3-4 minutes. Flip the pancakes over and cook until the bottoms are golden—about 2-3 minutes longer. 

To serve:

Serve the pancakes warm, topped with the apple-syrup mixture.

Tip:  Keep those pancakes hot! Place freshly-made pancakes inside an oven heated to 200° F while cooking additional batches. 

Creamy Turmeric + Cauliflower Soup

Creamy and healthy cauliflower makes the perfect base for this vibrantly spiced, soup with all the soothing benefits of our High Potency Full Spectrum CBD Tincture.

Makes 6 cups/ Serves 4

Ingredients

  • 2 tbsp olive oil
  • 2 leeks, trimmed, white and light green parts sliced thin (about 4 cups)
  • 1 tsp cumin seeds
  • ½ tsp crushed red pepper
  • ½ teaspoon ground turmeric
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • 6 cups water
  • 2 tbsp yellow or chickpea miso paste
  • Sea salt and ground black pepper 
  • ½ cup raw cashews
  • 2 tbsp fresh lemon juice
  • 2 ml Lazarus Naturals High Potency Full Spectrum CBD Tincture, plus a few extra drops for garnish
  • Chopped cilantro and/or mint, for serving (optional)

Directions

To make the soup:

Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the leeks, and cook for 5 minutes to soften, stirring occasionally. Add the cumin seeds, crushed red pepper, and turmeric, and cook for 1 minute longer, stirring constantly. Add the cauliflower, water, and miso paste, then season with ¾ teaspoon sea salt and ½ teaspoon ground black pepper. Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot, leaving open a 1-inch crack for steam to escape, and simmer for 15 minutes. Remove the lid and add the cashews. Let the soup simmer for another 5 minutes, uncovered, then turn off the heat and let the soup rest for a few minutes longer to cool slightly. Stir in the lemon juice and 2 ml Lazarus Naturals High Potency Full Spectrum CBD Tincture. 

Working in batches as needed, transfer the soup to a blender, and blend until very smooth. Return the soup to the pot to keep warm, and adjust seasonings if desired.

To serve:

Serve the soup warm, topped with a few drops of Lazarus Naturals High Potency Full Spectrum CBD Tincture, extra ground black pepper, and chopped herbs for garnish.

Brownie CBD Truffles

Rich and luxe, these naturally-sweetened truffles boast a brownie-like center with an

indulgent chocolate shell—both of which are enhanced with simply delicious CBD coconut oil. Note: Each serving (2 truffles) contains approximately 29 mg CBD.

Makes 2 dozen / 12 servings

Ingredients

  • 2/3 packed cup Medjool dates, pits removed (about 11-12 large dates)
  • ½ cup roasted smooth almond butter
  • 2/3 cup cacao powder
  • ¾ tsp sea salt
  • 350 mg (2 tbsp plus 1 tsp) Lazarus Naturals CBD Coconut Oil divided
  • 4 oz, dark chocolate, or semi-sweet chocolate (use your favorite variety)
  • Unsweetened shredded coconut, for garnish

Instructions

Line a large plate with parchment or wax paper.

To a food processor, add the dates, almond butter, cacao powder, salt, and 2 tablespoons of Lazarus Naturals CBD Coconut Oil. Process the mixture into a thick paste (you may have to stop the machine once or twice to scrape down the sides to ensure all the ingredients are incorporated evenly).

A tablespoon at a time, roll the soft mixture into balls, and place onto the parchment-lined plate. Freeze for 30 minutes to chill the balls and help them partially solidify.

Once the balls are chilled, gently melt the chocolate in a small bowl using either a double boiler on the stove, or a microwave. Stir in the remaining teaspoon of Lazarus Naturals CBD Coconut Oil into the melted chocolate.

One at a time, roll the chilled brownie balls in the molten chocolate, using a fork to spin them around. Balance the balls on the prongs of the fork to allow any excess chocolate to drip away, then returning them to the plate, and add a pinch of shredded coconut to their crown for garnish. Once all the balls are coated, refrigerate until the chocolate has fully solidified—about 20 minutes. (Alternatively, if it’s a cool day, the truffles can simply rest at room temperature for about an hour or two to allow the chocolate to naturally set.)

To serve:

Truffles can be served at room temperature, but are best stored in the refrigerator in an airtight container, where they will keep for about 4 weeks.

Bestselling author, wellness chef and superfood expert Julie Morris incorporates our tinctures and oils into some of her favorite dishes. Follow her website and Instagram for more great recipes and wellness tips. 

Looking for other great recipes? Check out more tasty options from Julie and other contributors.

Dark Chocolate Peppermint CBD Bark

Chocolate-Mint Cheesecake Bars

Pumpkin Lattes With French Vanilla Mocha Whipped Cream

 

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