Cooking with Full Spectrum CBD - Recipes For Wellness

Curated By: Amanda Marie

Integrative Nutritionist, Aromatherapist, and Herbalist

Hi, my name is Amanda Marie. I am a licensed Health Coach and Aromatherapist.  I have an extensive knowledge of medicinal herbs and how to incorporate them into your meals for optimal health benefits. I have crafted recipes that give you a way to bring love and joy back into cooking meals that make you feel good. These recipes are delicious, nutritious, and healing for your body, while adding the benefits of natural herbs, spices, essential oils, and BeLeaf’s Full-Spectrum Hemp Oil Tincture.  I have curated these recipes for maximum nutritional benefits, that can help heal your gut, and can help our bodies cope with the added amount of stress and illness we face today.  I hope that you enjoy!

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CROCK-POT CREAMY VEGAN WHITE BEAN SOUP

Prep Time: 10 mins Cook Time: 3 to 6 Hours Serves: 6

It is the time of year when warm comfort foods are what the body craves.  Creamy Vegan White Bean Soup is a go-to in our house.  This warming soup has cayenne pepper to help warm the body on cold days. It is a comforting, hearty, and a healthy plant-based meal.

Ingredients:

• 3 cans organic great northern white beans

• 1 tablespoon avocado oil

• 1 medium onion, diced

• 2 stalks of celery, diced

• 2 large carrots, diced

• 3 cloves of garlic, minced or pressed

• 3 cups unsweetened almond milk

• 3 cups vegetable broth

• ½ tablespoon fresh chopped rosemary (optional: extra sprig for garnish)

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon cayenne pepper

• 1 tablespoon nutritional yeast

• BeLeaf Full Spectrum Hemp Oil Tincture (500 mg, 750 mg, or 1500 mg)

 Instructions:

1. Add 1 tablespoon of avocado oil to a large pan.  Sauté the diced onion, celery, and carrots until softened.  *about 5mins

2. Rinse beans and add them to the crock-pot.

3. When done sautéing the vegetables add them to the beans in the crock-pot.

4. Add vegetable both, garlic, rosemary, oregano, salt, and cayenne pepper.

5. Cover with the lid and cook on low for 6 hours or high for 3 to 4 hours.

6. 1 hour before the finished cooking time add the almond milk and nutritional yeast, stir, and cover.

7. Before serving top with 0.5 ml CBD oil per bowl

Notes:

Extra Toppings:  Plant Based Sour cream, Cheese, Green Onions

Adaptogenic Hot Chocolate

Prep Time: 5 mins Cook Time: 10 mins Serves: 1

This indulgent winter classic is sure to soothe your soul. Adaptogenic herbs have been used for many years to help to nourish the nervous system and balance cortisol levels. The added benefit of CBD can help to relieve inflammation, pain, stress, and anxiety. Featuring turmeric which is full of antioxidants and studies suggest it can help with things like depression, arthritis, and blood clots. This delicious and rich Hot Chocolate will help you feel balanced, relaxed and stress free.   So sit back, relax, and enjoy a nice warm cup of Adaptogenic Hot Chocolate.

Ingredients:

• 1 cup full fat coconut milk

• 2 teaspoons cacao powder

• 1 teaspoon ashwagandha powder

• 1 teaspoon turmeric

• ½ teaspoon powdered cardamom or 1 drop of cardamom essential oil

• ½ teaspoon cinnamon or 1 drop of cinnamon essential oil , plus a sprinkle for garnish

• ½ teaspoon vanilla extract or ¼ teaspoon of vanilla powder

• 8 drops of BeLeaf Life’s Oils Full-Spectrum Hemp Oil 1500ml

• Garnish with:  dollop of vegan whipped cream and 1 teaspoon rose petals or dried lavender and a pinch of cinnamon

Instructions:

1. Heat the coconut milk in a small saucepan.

2. In a small mixing bowl, whisk together cacao, ashwagandha, turmeric, cardamom, and cinnamon.  Transfer to a mug.

3. Pour heated coconut milk into the mug with the powder mixture and gently whisk 

4. Add vanilla and CBD oil, and whisk again to fully blend all the ingredients.

5. Top with you choice of garnish
   

Citrus Kale Salad

Total time: 15 minutes Serves: 2-4

This delicious salad takes less than 15 minutes to throw together.  Fresh, tangy, flavorful, and sweet. This salad will make your taste buds so happy, you will want to go back for more.   You can make it for a meal or prep it up for your lunch the next couple days.  

Ingredients:

For the Dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• ½ teaspoon Dijon mustard

• 1 teaspoon maple syrup

• 1 garlic clove minced or grated

• Sea salt and fresh ground black pepper to taste

• 1.0 ML of BeLeaf Life’s oils

For the Salad:

• 1 bunch of Kale

• ½  large orange peeled and sliced

• ½ grapefruit

• 1 avocado, diced

• ¼ cup almonds, roughly chopped

• ¼ cup red onions, thinly sliced

• ¼ cup pomegranate seeds or dried cranberries (optional)

• 1 jalapeno, seeded and diced

• ½ of a lemon juiced

Instructions:

1. Combine all dressing ingredients in a tightly sealed glass jar. Shake for 30 to 60 seconds. Adjust seasoning as needed. 

2. Chop kale into smaller strips and add to a salad bowl.

3. Ad lemon juice to kale, and massage kale until tender.  About 2-3 minutes.

4. Add remaining ingredients to kale,  drizzle with the salad dressing, and toss gently.

5. Serve immediately or store for later.

Sesame Ginger Noodles

Total time: 15 minutes Serves: 2

This recipe is not only quick and easy, it is also full of great benefits to your health.  Ginger is known for its anti-inflammatory and antioxidant properties. It is also good for helping lower blood sugar levels as well as helps improve heart disease risk factors.  This recipe is so delicious that it is a request in my house.

Ingredients:

• ½ pack brown rice noodles (about 8oz)

• 3 cups of bok choy (Chopped)

• 2 thinly sliced green onion

• Sesame seeds to top (optional)

Sauce:

• 2 garlic cloves, finely chopped

• 2 tablespoons ginger, finely chopped or 2 drops of Ginger Essential Oil

• 3 tablespoons Bragg’s Liquid Amino’s

• 2 tablespoons maple syrup

• 2 teaspoons sesame oil

• 2 teaspoons crushed red pepper flakes

• 1.0Ml Beleaf Life’s oils

Instructions:

1. Cook the brown rice pasta, following the instructions on the package.

2. In a small bowl add all the sauce ingredients and mix until combined.

3. In a sauce pan on medium heat, pour in your sauce and allow to cook for 1-2 minutes.

4. Next, add in bok choy and green onions and toss for 1-2 minutes.

5. Reduce heat to low, add in rice noodles, and toss to combine.

6. Serve immediately

Quinoa Salad with Arugula, and Black-Eyed Peas

Total time: 15 minutes  Serves: 4

This quinoa salad is a protein packed salad, with a zesty dressing that is surprisingly delicious.  The black-eyed peas can help reduce blood cholesterol levels and are a rich source of fiber. The Arugula is high in Calcium, potassium, folate, Vitamin C, vitamin K and Vitamin A.  This salad is also a great option for meal prep as it will keep in the fridge for up to 4 days.

INGREDIENTS:

• 1-1/2 cups dry quinoa

• 1 can black-eyed peas, drained and rinsed 

• 2 large handfuls (or 2 cups packed) arugula

• 1/2 small to medium red onion, diced finely

• 1 medium cucumber, diced

• 1 cup parsley, chopped

• 1 red pepper, diced

For the dressing:

• 1/4 cup lemon juice

• 1/4 cup extra-virgin olive oil

• 2 tablespoons Dijon mustard

• 1 tablespoon raw honey

• 2 cloves garlic, minced

• 3/4 teaspoon fine sea salt

• Freshly cracked black pepper to taste

• 1.0 to 2.0 Ml   BeLeaf Life’s Oils

INSTRUCTIONS

1. Cook quinoa per package instructions. Fluff with fork and let cool. (You can even do this the day before.)

2. Chop all ingredients and add to a large bowl.

3. Make dressing by adding all ingredients to a glass jar and shaking vigorously.

4. Add cooled quinoa to veggies. Pour dressing over top and stir thoroughly.

5. Enjoy immediately or store in the fridge for up to four days. The cucumbers will get somewhat soft, but the salad overall gets even better as it marinates. If you are eating this salad two or more days after it was prepared, squeeze some additional lemon juice over it as the acidity reduces over time.