Tag: recipes

We recently hosted a webinar “How to Build a CBD Edible” presented by our Director of Culinary, Stacy Primack, and our Director of Technical Services, Hilary Brown. The webinar offered information on the how to take a product from concept to commercialization and also featured two product demos! Here is the recipe for Chef Stacy’s homemade salsa that she infused with our liquid emulsion. We will be posting the video soon, if you didn’t get a chance to tune in! 

 

 

YIELD: 2 ½ cups of salsa 

CBD: 20 mg  

 

INGREDIENTS: 

1/2 lb Roma tomatoes 

3/4 lb tomatillos, husked and washed 

10 chiles (such as árbol), stemmed 

1 bunch cilantro, leaves only, chopped roughly 

1 medium onion, chopped 

2 T. cumin 

4 cloves garlic 

2 cups water 

1 tsp. Kosher salt 

1/2 tsp. black pepper, freshly ground 

1.667 grams SōRSE liquid emulsion 

1 avocado (slightly underripe), halved, seeded, finely diced 

 

DIRECTIONS: 

Preheat broiler. Line a sheet pan with foil. Put tomatoes and tomatillos on the sheet pan and broil; turn occasionally until charred evenly, 10 to 12 min. Transfer to a saucepan with the rest of the ingredients, except for the avocado. Cook on medium heat until onion has softened, about 12 to 15 min; stir frequently. Take off heat and let the mixture cool. Transfer to food processor and pulse until desired consistency is reached. Strain. Add SōRSE and stir well. If serving immediately, add avocado; otherwise, you may store salsa up to a week in the refrigerator. Add avocado just before serving. 

From pesto to lasagne, from pizza to risotto, Americans can’t resist Italian food, especially during summer when fresh basil, zucchini and tomatoes are plentiful. Need an appetizer for that great Italian meal you have planned? Here is a recipe by Chef Stacy for Mushroom Bruschetta seasoned with Balsamic vinegar and Thyme powered by SōRSE that will whet you and your guests’ appetite! 

YIELD: 2 SERVINGS 

CBD: 20MG EACH 

 

INGREDIENTS 

• 400 g mushrooms (approximately 4 cups) 
• 3 T. olive oil 
• 6 T Balsamic vinegar 
• 1.334 grams SōRSE Broad Spectrum CBD liquid emulsion 

• 2 tsp. sugar 
• 1 T. Thyme leaves 
• Salt and pepper 
• Half clove garlic, peeled and smashed with the back of a chef’s knife 
• 4 slices bread, preferable from a thick baguette 

• Extra virgin olive oil, for drizzling 

 

DIRECTIONS 

Heat oil in large fry pan over high heat. Slice the mushrooms into 1/4″ slices. Toss into hot pan and sauté quickly, about a minute or two. 

Separately, place balsamic and sugar into a small pot and reduce by a third; continue to reduce on low heat until slightly caramelized with a syrupy consistency. Stir in SōRSE until well combined. 

Pour the syrup over the mushroom slices and heat until hot; add Thyme and season with salt and pepper. Toast the bread and rub each piece lightly with garlic. Pile on the mushrooms and serve immediately, drizzled with extra virgin olive oil (if desired).

Now that’s June, summer has officially begun! The days are getting longer and the temperature is warming up, which means it’s time to dust off the barbecue and get ready to grill! Here’s a recipe from Chef Stacy for a delicious CBD-infused BBQ sauce you can slather on chicken, ribs, or tofu; the options are endless with this sauce!

 

 

YIELD: 4 servings 

CBD: 10 mg per serving 

 

 

 

Ingredients 

2 cups ketchup (store bought is fine) 

1 cup water 

1/2 cup apple cider vinegar 

6 T. light brown sugar 

5 T. sugar 

1/2 T. fresh ground black pepper 

1/2 T. onion powder 

1/2 T. ground mustard 

1 T. lemon juice 

1 T. Worcestershire sauce 

1.333 grams SōRSE liquid 

1 tsp. white horseradish 

 

Directions 

In a medium saucepan, combine all ingredients except SōRSE. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 50 minutes. Add SōRSE, mix in thoroughly, simmer another 10 minutes until somewhat thickened, add horseradish. Chill overnight. 

 May is National Pet Month, and there’s no better way to celebrate the joy your canine companion brings you than by baking your own dog biscuits! There’s no doubt that this easy-to-make treat recipe will keep Fido by your side and hanging on your every word, including “Sit,” “Down,” “Stay,” and “Leave it!” 

 

 

 

YIELD: 50 Bones 

CBD: 5mg per each 
 

 

 

Ingredients:  

• 1 1/2 cups brown rice flour
• 1/2 cup oat flour
• 2.5 grams CBD SōRSE isolate powder
• 1 cup fresh blueberries, puréed
• 1 egg
• 2 T. unrefined coconut oil
• Water, as needed

 

Mix dry ingredients and SōRSE powder until evenly incorporated. Mix purée and the rest of ingredients  together. Make a well in the center of the dry ingredients,  then pour the liquid ingredients into the well. Slowly, using wooden spoon or stiff spatula, fold in to incorporate.  If still dry, add water until dough ball starts to form. Pull dough out of the bowl onto a plastic–ined counter top. Begin to knead dough until it forms into a ball. Place ball in between two separate sheets of parchment and press with hands to flatten. Use a rolling pin to roll the dough flat, about 1/4” thick. Cut with desired dog bone cookie cutter shapes. Bake for 25 minutes. Let cool. Store in airtight container in refrigerator up to 3 weeks. 

It’s important to have a balanced diet and start the day off on the right foot with a nutritious meal. Chef Stacy knows how to whip up a spectacular breakfast that provides not only all the nutrients, deliciousness, but also the CBD! Try out her CBD Whole Wheat Carrot Cake Date Waffles with toasted pecans topped with a luscious maple cream cheese icing. Note: Use fresh grated carrots. 

 #WeCarrotBoutyou #StayCalmandWaffleOn 

 

YIELD: 10 waffles 

CBD: 20mg per waffle
 

Ingredients: 

• 1 cup AP flour 
• 1 cup whole wheat flour 

• 4 grams SōRSE powder 
• 1/2 cup organic sugar 
• 2 T light brown sugar 
• 1/2 tsp salt 
• 2 1/2 tsp. baking powder 

• 1/2 tsp nutmeg, whole 
• 2 tsp. cinnamon 
• 2 eggs 
• 1 1/2 cups buttermilk 
• 1 T. vanilla extract 

• 2 cups carrots, grated fresh 
• 1/2 cup dates, chopped 

 

Icing: 

• 8 oz. cream cheese, softened at room temp 

• 4 oz. butter, unsalted, softened at room temp 
• 6 oz. Grade B (if available) maple syrup 

 

Preheat oven to 300F. Spread the cinnamon and one whole nutmeg on lined baking tray. Heat for 5 minutes max, just until spices are aromatic. Let cool. Set oven to 250F. Mix all dry ingredients including SōRSE powder, together very well until completely incorporated. Add cinnamon and using a microplane (fine zester for citrus), lightly shave nutmeg into bowl. Mix again, to blend the spices in thoroughly. Turn waffle iron to let heat.
 

Separately, by hand or in mixer fitted with a whisk attachment, combine eggs, buttermilk, and vanilla in bowl. With mixer on low, increase to medium speed for about 5 minutes until frothy. Add freshly grated carrots and dates to wet mix. Slowly pour wet mixture into dry mixture, using a hand held whisk at first and then switching to a spatula. Do NOT overmix, just gently fold the mixture onto itself until no dry patches of flour appear. 

 

Open waffle iron, spray with pan release spray evenly. Using a level portion scoop (4 oz. – depending on your waffle maker size), scoop into cavity and use small offset spatula to spread evenly. Close iron, wait until light turns green. When each waffle is done, put on lined sheet pan and tent with foil. To keep crispy and hot place in oven for 15 minutes or until ready to serve. 

 

Whip cream cheese with mixer using paddle attachment until light and creamy, no visible bumps appear. Scrape down with spatula. Add butter. Whip another 3 minutes on medium speed. Scrape bowl (making sure to reach the very bottom). Put on speed 1, and slowly pour the syrup in until consistency is thick but saucy. 

Plate up waffles, pour maple cream over top. Garnish suggestion: toasted pecans and powdered sugar. 

If you’re getting the island blues this spring break, staying in and baking these cupcakes inspired by the tropics is a good fix. It’s also a great way to use that banana that turned brown and is now in the freezer. The pineapple can also be fresh, canned, or previously frozen. In Chef Stacy’s household, she tries to use everything and waste nothing. Here’s an opportunity to get a little Vitamin “sea” with your CBD! 

 

YEILD: 16 cupcakes  

10mg CBD per cupcake 

 

Tropical Cupcakes 

• 1 ½ cups all-purpose flour

• ½ tsp. baking soda 
• ½ tsp. salt 
• ½ tsp. cinnamon 
• ½ cup vegetable oil 
• 1 cup sugar 
• 2 eggs 
• 5.33 grams liquid SōRSE CBD  
• ¾ tsp. vanilla extract  
• 6 oz. pineapple, fresh, chopped into small pieces 
• ½ cup pecans, toasted, chopped 
• ½ cup coconut, shredded, unsweetened 
• 1 banana (frozen – great for old bananas kept in the freezer)   
• *defrosted in microwave– cut off tip and squeeze like toothpaste the banana out 

  

ICING: 

• 2 (8 oz. pkg) cream cheese, room temperature 
• 6 ½ oz. butter, unsalted, room temperature 
• 1 tsp. vanilla extract 
• 1 ¼ cup confectioners’ sugar, sifted separately 

  

Line cupcake pan with cupcake liners. Preheat oven to 325F. 

  

Sift dry ingredients, set aside. Mix together the oil, cup, eggs, and vanilla in an electric mixer on medium speed with a paddle attachment until pale yellow and thickened (about 6 minutes). Slowly incorporate dry ingredients into wet, until just combined; do not overmix. Scrape the bowl with a spatula (even the bottom where ingredients might hide), then mix an additional 30 seconds. Stop mixer. Add the rest of fruit and nuts, then mix for another minute on speed 1. 

  

Use a #20 yellow dish scoop (or a 1.5 oz scoop) for each cupcake; make sure the scoop is evenly flat after filled. Fill 16 cupcake lined molds. Place in oven for approx. 10-12 minutes (make the cream cheese icing while cupcakes are in the oven – see below), then rotate the pan halfway. Bake another 10 minutes until the cupcakes no longer look wet on top and a finger depressed will cause the cake to just bounce back. If finger leaves an indentation, leave in a few more minutes. Take out of the oven, and before they cool fully, remove gently from pan to sit on a cooling rack. (If left in the pan, they will shrink in size.) 

  

Beat cream cheese in mixer fitted with paddle attachment until there are no lumps present (approx. 10 minutes), scrape the bowl very well, add butter, continue to mix another 5 minutes, scrape. While mixer is OFF, add the confectioners’ sugar; turn mixer on the lowest speed to incorporate. Add vanilla. Scrape again, mix again another 30 seconds. Wait until cupcakes are completely cooled before icing them. 

 

It’s almost time to gather around the big screen for March Madness, college basketball’s tournament of champions. Planning a viewing party? Going over to a friend’s house for a full day of game-watching? Grab a few bags of chips at the store and whip up some CBD-infused Guacamole using Chef Stacy’s recipe!

YIELD: 2 servings

CBD: 20 mg per serving

INGREDIENTS:

• 3 Haas avocados
• 1 lime, squeezed
• 1.667 grams SōRSE liquid
• 2 T fresh cilantro, finely chopped
• 1/4 jalapeño pepper, seeded and finely chopped
• 1/2 garlic clove, finely chopped
• 1 1/2 T red onion, chopped fine
• 1/8 tsp ground cumin
• Dash of Kosher salt

DIRECTIONS:

Split the avocados in half, remove the pits, peel, and then cut into 1/2” cubes. In a large bowl, gently fold the avocados, lime juice, SōRSE liquid, cilantro, jalapeños, garlic, onion, and cumin together. Season with salt. Dash of cumin on top.

 

Valentine’s Day is just around the corner – and nothing says “I love you!” more than a healthy dose of chocolate. Chef Stacy Primack took the Valentine’s game to the next level with this jazzed-up version of Hot Chocolate, fashioned in the style of Red Velvet cake. Once you’ve made a batch of this perfect winter beverage, don’t forget to top this perfect February beverage with CBD-infused XO Marshmallows #PoweredBySōRSE.

 

YIELD: 2 servings 

15 mg CBD per serving 

 

INGREDIENTS  

• 1 1/2 c. milk* 
• 1 1/2 c. cream* 
• 1 gram SōRSE liquid (isolate or broad spectrum) 
• 1 vanilla bean, split down the middle and scraped 
• 1/8 tsp. salt 
• 3/4 c. honey 
• 4 oz. 72% cacao semisweet chocolate chips  
• 1 T. red food coloring 
• 1 1/2 tsp. cocoa powder 
• 1 T. vanilla pudding mix 

 

DIRECTIONS 

Heat the milk, cream, SōRSE, vanilla bean seeds, salt and honey to a scald. Whisk together. Add chocolate, food coloring, cocoa, and pudding mix. Whisk until frothy. Split the hot chocolate evenly between mugs. Serve with whipped cream, marshmallows, or as desired.  

*If you are lactose intolerant or are allergic to dairy products, you can substitute coconut milk for the milk and cream.  

If one of your New Year’s Resolutions was to eat more vegetables, this healthy and hearty soup recipe from Chef Stacy Primack will do the trick! Soup is one of the most satisfying winter foods, and this recipe will not disappoint with the sweetness of the carrots and squash mingling nicely with the crunch of the broccoli and bread.

YIELD: 4 servings

10mg CBD per serving

INGREDIENTS

• Extra virgin olive oil
• 2 garlic cloves, smashed
• 2 green onions (green part sliced at a bias), white part, chopped
• 2 T. ginger, peeled and chopped
• 1 (14oz.) can light coconut milk
• 1 (15oz.) can cannellini beans
• 3 cups water
• 5 carrots, chopped rough
• 1/2 acorn squash, seeded, chopped
• 1.333 grams SōRSE liquid
• 2 cups broccoli florets, chopped rough
• 2 slices thick bread (like brioche), cut into cubes
• Kosher salt and fresh ground black pepper

DIRECTIONS

1. Preheat oven to 425F.

2. Heat olive oil in Dutch oven pot. Bring to medium-high heat, add garlic, ginger, white part of scallions, and cook soft about 2 minutes. Add carrots, salt and pepper. Cook another couple of minutes.

3. In the meantime, on a cookie sheet or in a baking pan, toss squash pieces in olive oil and cook in over until roasted and soft, about 30 minutes. Remove from oven.

4. Add coconut milk, beans and liquid inside bean can, and water to Dutch oven on stove. Bring to a boil. Turn heat down to medium and stir often; cook for another 20 minutes until carrots have softened. Add squash to this mix. Add SōRSE.

5. Toss broccoli and bread into bowl with more olive oil with salt and pepper, spread onto baking sheet lined with parchment paper or silicone baking mat. Roast and stir until broccoli is tender and browned and bread is toasted, about 15 min.

6. Puree soup in a blender in batches or with an immersion blender. Season with more salt and pepper. Divide soup among the bowls, drizzle with olive oil, and top with broccoli, croutons, and scallions (green biased-cut pieces).