Cooking with CBD oil - our 3 favorite savory recipes

Excited to try cooking with CBD but don’t know where to start? We’re here to help!

Cooking, in general, can be an intimidating task, often requiring way too many ingredients and equipment you’ve never heard of before. Adding something like CBD to the mix can seem daunting, but if you’ve read our Simple Tips for Cooking with CBD Oil then you’re already ahead of the game!

To help you further, we’ve included three of our favorite savory CBD infused recipes that will make you love cooking with CBD!

A couple of things to remember before you get started:

  • Use high-quality CBD oil!
  • Start with a small serving size of CBD and a small batch of the recipe, work your way up.
  • Temperature matters. Don’t heat the CBD beyond 400 degrees F.
  • CBD needs fat. Use butter, ghee or oil in your recipe. Avocado, cheese and nut-butter work too!
  • Don’t be afraid to use flavored CBD Oil’s to compliment your recipe.

 

Let’s get cooking!

Our first dish is perfect for the fall. Supremely satisfying, easy to whip up in just 20 minutes and can be stored for the full week! The recipe incorporates some staple spices in South Indian cooking that are great to have on hand to add an extra earthiness and well-rounded flavor to roasted vegetables, soups and so much more! You can find all the ingredients in your local grocery store and of course, you can find your CBD from your favorite online CBD marketplace, shopCBD.com!

Add on top of basmati rice or spinach and garnish with lime, cilantro, toasted nuts or a fruity chutney, and you’ve got a showstopping dish that everyone will go crazy for!

ShopCBD’s South Indian Dahl with Turmeric Rosemary CBD Oil.


Serves 4 as a main dish, 6 as a side

Ingredients:

3 tbsp. ghee (or use vegetable oil to keep it vegan)
2 small red onions or 1 large one, roughly chopped
1 tbsp. mustard seed
1 tsp. cumin seeds
1/2 tsp. turmeric
1/4 tsp. chili powder
Pinch of ground cardamom
2-3 dried red chilies, roughly chopped
1 1/2 tsp. salt
A few dashes of pepper

8 cloves garlic, minced
1-inch nub ginger, minced
2 cups masoor dahl (orange lentils)
4 medium sized tomatoes, roughly chopped
3 cups water
1 1/2 cups coconut milk
Juice from 1 lime
2 full droppers of CBD Oil Turmeric Rosemary Extract 500mg (or any citrus or  unflavored oil or tincture)

For garnish: Lime, cilantro, toasted cashews or peanuts, pre-made or homemade mango chutney (optional)

How to:

Prep all ingredients before starting! This is called Mise en Place in fancy cooking terms.


In a large pot, or skillet, heat ghee or oil on medium heat. Add spices and onion. Stir continuously for 5 minutes or until the spices start to brown and the onion becomes translucent. Add garlic and ginger and cook for two minutes. Add lentils and stir. Then, add tomatoes and liquids, increase heat to medium-high and stir continuously until all the liquid is absorbed. This should take about 20 minutes. Taste for salt and adjust as needed.

Now for the fun part, squeeze in the juice of 1 lime, and add 2 full droppers of CBD Oil Turmeric Rosemary Extract. Serve on hot rice, spinach, naan, or all the above. Top with desired garnishes. Enjoy!

Note: If you are planning on saving some for leftovers, mix ¼ dropper of CBD Oil into each portion instead of added to full batch.

 

ShopCBD’s Chimichurri with Peppermint CBD Oil

This recipe is simple but packed with flavor. It is a fresh addition to any bold-flavored, rich dish. We love it on char-grilled Beef Tenderloin, roasted eggplant or even on buttery morning eggs! Adding CBD oil to the mix is a bonus that will surely leave you and your loved ones wanting more. Keep extras stored in the fridge! The flavors will develop more over time. Will keep for up to 1 week.

 

Ingredients:

3/4 cup olive oil
¾- 1 dropper of your favorite Peppermint flavored CBD Oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled and smashed (use the side of your knife)
2 medium shallots, peeled, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper (optional)
3 cups (packed) fresh parsley stems removed
2 cups (packed) fresh cilantro stems removed
1/2 cup (packed) fresh mint stems removed

How to:

Combine the first 9 ingredients (including the CBD oil) in a blender and blend until smooth. Add parsley, cilantro and mint ¼ cup at a time, blending in between until almost smooth after each addition. Taste and adjust seasoning as needed.  Can be made 3 hours ahead. Cover and Chill. 

 

ShopCBD’s Grilled Corn Queso with CBD oil

When we said “use fat” we didn’t mean that lightly. This recipe has a super high-fat content meaning it’s extra delicious and will increase the bioavailability of the CBD. A perfect recipe to bust out when entertaining friends and family. Serve with tortilla chips, drizzle on top of roasted broccoli or cauliflower, or just eat with a spoon. Cooking with CBD has never been easier or cheesier with this dish.

Ingredients:

2 tablespoons butter
1 tablespoon olive oil (divided)
1 jalapeño, minced
2 cloves garlic, minced
2 tablespoons flour
1 1/2 cups milk (2 % or Whole Milk)
1 cup shredded aged Cheddar cheese
1-2 full droppers of your favorite, unflavored CBD oil
1 teaspoon salt
2–3 ears of corn, roasted (2 cups)
1/4 cup fresh cilantro, chopped
1/4 cup Queso Fresco (or Light Feta)
Chili powder

 

How to:

Prep roasted corn an hour in advance:
Coat Corn in ½ tablespoon olive oil. Place in oven at 450 F until lightly charred on all sides. Turn as needed. This can take about 15-20 minutes.  Remove corn from the oven and cut from cob once cool. Set aside.

For cheese sauce:
Heat a large skillet over medium heat. Melt remaining olive oil and butter. Sauté garlic and jalapeno until very soft without browning the garlic (turn heat down if it starts to brown). About 7 minutes. Add flour and stir until it coats everything. Slowly whisk in milk until it becomes bubbly and smooth. Remove skillet from heat and stir in CBD Oil, then cheddar cheese until it’s all melted (we recommend using a rubber spatula for this part). Season with salt. Mix in ½ of the corn into the cheese mixture.

Top with remaining corn, queso fresco (or Light Feta), cilantro and chili powder.
Optional: add a dollop of sour cream and pinch of cayenne.