Valentine's Day 3 course CBD dinner

CBD Recipes
Valentine's Day 3 course CBD dinner

Valentine's Day is right around the corner! Although it might look a bit different this year as the normal dinner reservations are no longer an option for most of us, there’s still room to surprise your loved one! To help you celebrate, we've prepared a delicious 3-course CBD infused dinner for you to treat yourself, and your loved one, with your cooking skills and relaxing night in!

Starter - Creamy Turmeric-Cauliflower Soup 

Cauliflower makes the perfect base for this vibrantly spiced soup that’s upgraded with all the benefits of Lazarus Naturals High Potency Full Spectrum CBD Tincture.

Makes 6 cups / serves 4


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


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.

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.

Main dish - CBD Pesto Fusilli Pasta 

You heard it here first: Hemp may just be the best thing that ever happened to pesto sauce! And this recipe—which includes hemp seeds as well as Lazarus Naturals full spectrum hemp extract—is destined to become your new favorite way to enjoy pasta night. To make the most out of your time, double the recipe for the sauce, and freeze half of it in ice cube trays to give your future meals an instant pesto upgrade.

Makes 4 servings


  • 2 cups (packed) fresh basil leaves
  • ½ cup hemp seeds, plus extra for garnish
  • 1 large clove garlic, minced
  • 1 tablespoon nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2-4 ml Lazarus Naturals High Potency Full Spectrum CBD Tincture*
  • ½ cup olive oil
  • 8 ounces fusilli pasta, or other curly pasta variety


Make the pesto first: To a food processor, add the basil, ½ cup hemp seeds, garlic, nutritional yeast, salt, pepper, and as much Lazarus Naturals High Potency Full Spectrum CBD Tincture as desired. Turn on the processor, and slowly pour in the olive oil to form a puree. 

Next, cook the pasta according to the manufacturer’s directions in a large pot of salted water. Drain well, then return the pasta to the pot, and toss with the pesto sauce. Serve warm or cold, garnished with a sprinkle of hemp seeds.

*Use as much or as little of the CBD tincture as you like. Or, substitute with another variety of Lazarus Naturals unflavored CBD tinctures.

Tip: If making the pesto ahead of time, transfer it to a storage container (a small mason jar works great), and pour a small layer of olive oil on top to prevent browning. Cover, and refrigerate for up to 2 weeks.

Dessert - 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 Lazarus Naturals’ delicious CBD coconut oil. Note: Each serving (2 truffles) contains approximately 29 mg CBD.

Makes 2 dozen / 12 servings


  • 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 teaspoon sea salt
  • 2 tablespoons plus 1 teaspoon Lazarus Naturals CBD Coconut Oil, divided
  • 4 ounces dark chocolate, or semi-sweet chocolate (use your favorite variety)
  • Unsweetened shredded coconut, for garnish


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 return 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.) 

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.