Cooler temperatures are on their way… Can you sense it? The chilly weather gradually blows in, and the leaves turn a gorgeous golden hue. Your fingertips feel the distant tingling of winter, and your pace quickens as you snugly wrap your jacket around you. Yes, summer has drawn to a close, but don’t despair!
Football, friends, and cuddling on the sofa with a nice Netflix binge may define the start of fall. Snacks and comforting fall foods are nearly always required, whether relaxing on the couch or gathering for a game, but let’s avoid the mundane and uninteresting.
Here are some fabulous CBD-infused fall foods to help you chill down or brighten up those autumnal blues.
Pumpkin Spice Latte
Servings: 2 cups
Ingredients:
• 1 cup freshly brewed coffee
• ¼ cup pumpkin puree
• 1Tbs coconut sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp pure vanilla extract
• 2 cups coconut milk (you can use almond milk or dairy milk)
• 1 tsp nutmeg
• 40-50mg CBD oil
Instructions:
1. Combine the coffee, pumpkin, sugar, pumpkin pie spice, and vanilla extract in a medium saucepan over medium heat. Simmer for 3-5 minutes, or until warm but not boiling.
2. While the coffee is heating, place a frothing pitcher over medium heat and add the coconut milk.
3. When the coconut milk reaches 100-150 degrees, start using the frother. Remove the mixture from the heat and continue to froth.
4. Move the frother in a circular, up-and-down motion to create about 2 inches of foam.
5. Pour the coffee mixture into two cups and top with the desired amount of CBD oil.
6. Using a spoon to keep the froth back, pour the hot milk into each cup. Aim for a milk-to-coffee ratio of 2:1.
7. Divide the leftover foam among the mugs. If you’d like, add a sprinkle of nutmeg.
Homemade CBD Basil Hummus
Ingredients
• 1/4 cup basil (or as desired)
• 16 oz. dried garbanzo beans (or, if you prefer, two cans of garbanzo beans)
• 3 cups water (not needed if using canned beans)
• 3 garlic cloves
• 1 lemon, whole, squeezed
• 1 big handful of pine nuts
• Salt to taste
• Extra basil to garnish
• Extra pine nuts to garnish
• 2 droppers CBD oil
Optional additions for added taste include tahini, red bell peppers, and fire-roasted tomatoes. Feel free to be adventurous!
Instructions:
(Skip the first three steps if you used canned beans)
(Skip the first three steps if you used canned beans)
- Place dry garbanzo beans and water in an instant pot.
- Pressure cook for 22 minutes on high.
- Allow to cool after cooking.
- Once the beans have cooled, blitz them in a blender with the pine nuts, basil, garlic, lemon juice, and salt.
- Blend until smooth.
- Transfer to a serving dish and garnish.
- Drizzle over the top two full droppers (or preferred amount) of CBD oil.
CBD Pumpkin Soup
Ingredients
• 2 sugar pumpkins (2 1/4 cups)
• 2 diced shallots
• 3 minced garlic cloves
• 2 cups vegetable broth
• 1 cup light coconut milk
• 2 Tbsp maple syrup (or if you prefer agave nectar or honey)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp cinnamon
1/4 tsp nutmeg
3-4 droppers CBD oil
Instructions
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Cut the tops and halves of two sugar pumpkins with a sharp knife. Scrape all of the seeds and strings out using a spoon (keep the seeds so you can roast them later).
3. Brush the meat with oil and set it on the baking sheet, face down. Bake for 45–50 minutes, or until a fork pierces the skin easily. Allow it cool for 10 minutes before peeling away the skin and setting the pumpkin aside.
4. Heat 1 tsp of olive oil, shallot, and garlic in a large skillet over medium heat. Cook for 2-3 minutes, or until the vegetables are slightly caramelized and transparent. Reduce the heat if the food is cooking too rapidly.
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
6. Puree the soup by transferring it to a blender or using an emulsion blender. To minimize spills, lay a cloth over the top of the blender lid before mixing. Return the mixture to the pot.
7. Cook for 5-10 minutes over medium-low heat, tasting and adjusting spices as required.
8. Add your CBD oil to the soup (not while still cooking).
9. Serve plain or with a kale-sesame garnish.
