Holiday cooking doesn’t need to be stressful. From soups to salads and delicious desserts, Lazarus Naturals CBD products pair perfectly with a wide range of recipes that your family will love.
Lazarus Naturals influencer, bestselling author, wellness chef and superfood expert Julie Morris incorporates our tinctures and oils into some of her favorite dishes. We highly recommend following her website and Instagram for more great recipes and wellness tips.
Butternut Squash Soup With Apple, Hemp & Sage
Lazarus Naturals products used: High Potency Full Spectrum CBD Tincture
This comforting smooth soup shows off incredible depth of flavor, in part thanks to the natural flavor of hemp. If you’re pressed for time, you can skip the sage and hempseed garnish, and still have a delicious soup experience!
For the soup:
3 tablespoons coconut oil
1 medium sweet yellow onion, diced
1 teaspoon minced fresh sage
2 cloves garlic, minced
2 thyme sprigs
2½ pounds butternut squash, peeled, seeded, and cut into ½-inch cubes (about 6 cups)
1 sweet apple, cored and cut into ½-inch cubes
5 cups vegetable broth
2 ml Lazarus Naturals High Potency Full Spectrum Classic CBD Tincture
For the garnish (optional):
2 tablespoons coconut oil
8 fresh whole sage leaves
1 tablespoon hemp seeds
To make the soup:
In a heavy bottomed pot, warm 3 tablespoons of coconut oil over medium heat. Add the onion and the sage and sauté until the onions have softened, about 5 minutes. Add the garlic and the thyme and cook 1 minute longer, stirring frequently to avoid burning the garlic. Stir in the butternut squash, apple, and a pinch of salt, and sauté until the onions are golden and the apple has softened, about 5-6 minutes. Pour in the vegetable broth and bring to a boil. Cover, reduce the heat to low, and cook for 15-20 minutes, or until the butternut squash is very soft. Remove from heat and discard the thyme stems.
Transfer the soup in batches to a countertop blender* and puree until smooth, adding a little water if needed to thin and return the blended soup to a pot. On the last batch of blended soup, add 2 ml of Lazarus Naturals High Potency Full Spectrum Classic CBD Tincture, and briefly blend to incorporate. Stir this last batch with the CBD into the remaining soup to combine, adjust seasoning if desired, and cover to keep warm.
To make the garnish:
Line a plate with a double layer of paper towels, and have a small heat-proof bowl or ramekin ready. In a small pan, warm 2 tablespoons of coconut oil over medium heat, until the oil is shimmering. Drop in the sage leaves, and fry until crisp – about 30 seconds. Use a slotted spoon to transfer the leaves to the prepared plate.
Ladle the warm soup into bowls. Top with a couple sage leaves and sprinkle with hemp seeds.
*Alternatively, use an immersion blender and blend the soup until completely smooth.
Blood Orange Quinoa Salad With Roasted Beets & Almonds
Lazarus Naturals products used: Blood Orange High Potency CBD Isolate Tincture
This well-balanced, CBD-inclusive dish takes advantage of the beautiful flavor of blood orange to effectively turn “simple” into “special.” Adjust the amount of CBD you include in the dressing based on the number of servings you’d like to enjoy of the salad. (Recipe serves 2 as a main dish, or 4 as a side dish.)
½ cup sliced almonds
1 cup dry quinoa
3 cups water
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
2-4ml Lazarus Naturals Blood Orange High Potency CBD Isolate Tincture
½ teaspoon sea salt
6 small roasted beets,* cut into thin wedges
4 blood oranges (or substitute other orange variety), peeled and cut into ¼-inch slices
¼ cup minced fresh chives
2 cups fresh baby arugula
Flaked salt, for serving
First, toast the almonds: In a small pan, toast the nuts over medium-low heat for several minutes until lightly golden and fragrant, stirring to prevent burning. Transfer the nuts to a bowl to cool and set aside.
Next, make the quinoa: Combine the quinoa and water in a saucepan over high heat. Bring to a boil, then reduce heat to low and simmer until all the water has evaporated – about 15 minutes. Remove the pot from the heat and let it sit for 5 minutes, then fluff with a fork. Transfer the quinoa to a bowl, and let cool to room temperature.
Finally, assemble the salad: In a large mixing bowl, combine the olive oil, vinegar, maple syrup, Lazarus Naturals Blood Orange High Potency CBD Isolate Tincture, and sea salt. Whisk together until emulsified. Add the roasted beets, oranges, and chives and mix well. Add the cooked quinoa and arugula. Set aside a small amount of almonds for garnish, and pour the remaining almonds into the salad. Fold the salad together gently to distribute the dressing, using as few strokes as possible to allow some of the quinoa and almonds to retain their light color. Transfer the salad to a serving dish, and top with reserved almonds and a sprinkle of flaked sea salt. Serve cool or at room temperature.
Covered and refrigerated, salad will keep for up to 3 days.
*Roasted beets can be purchased readymade (use a fresh vacuum-packed variety as opposed to jarred for best flavor). Alternatively, roast the beets yourself: scrub the beets well, toss with a little oil, and place in a pan covered with foil. Roast at 400° F for about 1 hour, or until beets are soft when pierced with a fork. Let the beets cool completely, then remove the skins and proceed with the recipe.
Looking for other great recipes? Check out more tasty options from Julie and our other Lazarus Naturals influencers!