4 MIN READ | GEORGIA SMITH
Cooking With CBD – 3 Recipes To Add CBD To Your Diet
As we all know, there are so very many ways to get CBD into your body — pills, tinctures, edibles, water soluble CBD isolate powder (ahem, Zolt), topical balms — and everyone and their dog seem to be enjoying it. Beyond the novelty of these varied formats, we’ve been focused on seamlessly integrating CBD into our day-to-day routine.
While we’re not tired of drinking it, we are beginning to branch out a bit and have moved our pack of Zolt Even unflavored from that cabinet by the sink with the drinking glass into the pantry itself. That’s right — it’s now sitting proudly to the left of the rice, in front of the flour.
The thing is, Even unflavored is so darned versatile that you can put it into pretty much anything. It’s efficacy isn’t reduced by exposure to heat, either, so a few of us have been using it pretty liberally — almost as you would salt and pepper.
We’ve embraced the idea of cooking with CBD and want to share some recipes that we love. As you do your own culinary exploration with it, we’d love to hear how it’s going. Please @heyzolt and tell us what you’ve got cooking.
THE DRAGON SLAYER
*Makes 1 smoothie, can be easily doubled, quadrupled, whatever.
Mix in blender:
Combine all ingredients in a blender (add ice for extra frostiness, if desired) and pulse until smooth. Pour and enjoy!
GOOD GOLLY GREEN BOWL
*Makes two servings
- 2 Zolt Even mixie sticks
- 1 tablespoon of miso paste
- 2 tablespoons of olive oil
- 1 sweet potato
- ½ bunch of kale, chopped
- 1 lime (juice and zest separately)
- 1 handful of pepitas, toasted
- ½ cup of quinoa (prepare as usual)
Preheat oven to 425. Prepare ½ cup of quinoa as usual (with 1 cup of water, bring to a boil, reduce to low and simmer until done, about 20 minutes). Chop sweet potato into ½-inch chunks. Mix miso paste and olive oil in a medium bowl, then add sweet potato. Toss until thoroughly coated, salt and pepper to taste, then spread in a single layer on a baking sheet and bake for 25 minutes. While sweet potato bakes, chop kale and lightly saute in pan on medium-low heat for 5 minutes, then set aside. Using a microplane, zest the rind of the lime into a small bowl. Juice the lime into another small bowl, then mix in Balance mixie sticks until dissolved. To serve, divide cooked quinoa between two bowls, place kale and sweet potato on top, then dress with the lime juice/Balance mixture and sprinkle with toasted pepitas and lime zest.
*Makes one serving; multiply as needed
This is a great weekday meal because you can make the components on your own schedule. Doug, our founder, chops all of the veggies and cooks the rice and salmon whenever he feels like it, then assembles the bowl (with previously-cooked ingredients now at room temperature).
- 8oz salmon filet- grilled medium with salt & pepper.
- 5oz shiitake mushroom (assorted works well too)
- 1/2 zucchini thinly chopped
- 1 garlic clove chopped
- 2 cups of spinach
- 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and spinach)
- 8oz steamed white rice
- 1 fried egg (loose)
- 1 tablespoon of sesame oil used to coat bowl
- 2 tablespoons of olive oil to cook mushroom, zucchini, and spinach
- Roasted seaweed
- Soy sauce as needed (Doug prefers low-sodium soy sauce)
When you’re ready to make dinner:
- Coat Bibimbap bowl with sesame oil. Heat to high for 2-3 minutes. Add rice (medium heat) and press firmly down into the bowl. Let cook for 10 minutes.
- Add veggies and cover again for another 5 minutes (low flame). Add soy sauce to taste.
- Add salmon and again cover on medium heat for another five minutes.
- While salmon is heating, make fried egg (loose). When egg is almost done, uncover and add roasted seaweed. Top with fried egg and sprouts, then sprinkle with Balance unflavored.
MORE FROM THE JOURNAL