Fall CBD Recipes to Try This Season

Fall recipes

People have been cooking with cannabinoids for centuries. The long history of cannabis and cooking goes as far back as 10th century India, where people have been making a fusion of ground cannabis flowers and milk called Bhang for generations. It was also common during the Italian Renaissance, but it wasn’t until the 20th century that the popularity of cooking with cannabis exploded. 

Over the past several decades, a lot of progress has been made regarding cannabis. One of the most important things to happen is the introduction of CBD, a non-psychoactive compound found in the cannabis plant. CBD enables anyone to reap the health benefits of cannabinoids without the high associated with THC (the psychoactive compound in marijuana).

These days, CBD is a gamechanger. Incorporating it into your cooking is an excellent way to add its health benefits to your diet, such as reducing stress and anxiety, boosting your heart health, alleviating pain, and much more.

With that in mind, we’ve put together some delicious Fall recipes that are the perfect way to include CBD as part of your wellbeing routine. But first, let’s talk a little about CBD in general and how to cook with it.

How to Cook with CBD

For the most part, cooking with CBD oil is as simple as adding the correct dose and mixing it in. Nevertheless, it’s crucial to be aware that the compounds in CBD oil can break down if exposed to too much heat, making them less effective. Also, overheating CBD oil in a pan can bring out its bitter taste.

It’s recommended that you use high-quality full-spectrum CBD oil or an isolate when cooking. It works best with dishes that have strong flavors that can handle the bitter taste of CBD, and those that have a sufficiently high-fat content since cannabinoids bind to fat to boost its effectiveness.

That said, it’s a very easy ingredient to work with. It can be added to sauces and most dishes after they have been removed from their heat source. Also, it’s perfect for salad dressings, sweets, and sprinkled over appetizers.

CBD Fall Recipes to Try This Season

Fall is a time for hearty flavors and robust food. Many of the fall recipes we crave go perfectly with a little CBD. The following recipes are an ideal way to incorporate CBD into your healthy diet.

CBD Guacamole

Guacamole is good at any time of year. It’s a healthy and satisfying dip that’s easy to make and great to have for get-togethers and family gatherings. Adding a little CBD is an excellent way to make guacamole even more satisfying.

Ingredients:

  • 3 medium ripe avocados, peeled, halved, and seeded
  • 1 tablespoon lime juice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • ½ medium onion, finely diced
  • 2 small tomatoes, seeded and diced
  • 1 large garlic clove, minced
  • 1 tablespoon fresh cilantro leaves, chopped
  • ½ jalapeno pepper, finely chopped
  • 1 ml of Rooted Hemp Co. Full Spectrum CBD Oil

Preparation:

  1. Place the avocados in a mortar or bowl and mash them with a fork or pestle.
  2. Add the salt, cumin, garlic, cayenne pepper, cilantro, onion, jalapeno, tomatoes, and lime juice. Top the mixture with your full-spectrum CBD oil and stir to combine.
  3. Cover the bowl with plastic wrap and let the guacamole sit at room temperature for 2 hours before serving.

CBD Autumn Kale Salad

A good salad never goes out of style and is an excellent way to capture the fresh flavors of the fall season. This recipe is easy and delicious. 

Ingredients:

  • ½ head garlic
  • 6 tablespoons extra-virgin olive oil, plus 1 teaspoon for roasting garlic
  • 1 small delicata squash, unpeeled and thinly sliced, seeds removed
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 200 mg Rooted Hemp Co. CBD
  • Pinch of cayenne pepper or paprika (optional)
  • 1 large head lacinato kale, thickest ribs removed
  • ½ cup golden raisins
  • ½ cup hazelnuts or almonds, toasted and chopped
  • Shaved parmesan cheese (optional)

Preparation: 

  1. Preheat the oven to 400 degrees Fahrenheit. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle 1 teaspoon of olive oil on the garlic skins and rub it in. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes or until the cloves are soft. Remove from the oven and set aside to cool.
  2. Place squash pieces in a small bowl and coat with 2 tablespoons olive oil, 1 teaspoon of salt, and the black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool.
  3. In a small bowl, stir together the remaining 4 tablespoons of olive oil, vinegar, lemon juice, honey, CBD, 1 teaspoon salt, and cayenne pepper (if using). Squeeze the roasted garlic cloves into the dressing and mix them into the dressing. Stir well, breaking up the garlic. Set aside.
  4. Wash and dry the kale and then slice it into thin strips. Place it in a bowl and add a little of the dressing at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny.
  5. Add the raisins, nuts, squash pieces, and toss. Top with shaved parmesan and serve.

Roasted Sweet Potatoes and Delicata Squash with Cranberries Agrodolce

Fall is a time for robust flavors and food that’s warm and inviting. This roasted squash recipe is packed with flavor and healthy nutrients. 

Ingredients:

  • 4 delicata squash (about 4 pounds total), halved crosswise, seeded, and sliced into ½” rings
  •  3 pounds sweet potatoes (about 7 small or 5 medium), cut into ¾” thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 ½ teaspoon kosher salt, divided
  • 15 small sprigs thyme, divided
  • 8 ounces fresh cranberries
  • 2 cups red wine vinegar
  • 1 ½ cups sugar
  • 200mg Rooted Hemp Co. CBD

Preparation:

  1. Preheat the oven to 425 degrees Fahrenheit. Toss squash, sweet potatoes, and oil in a large bowl. Add red pepper flakes and 2 teaspoons salt and toss to coat. Arrange on a rimmed baking sheet with 12 sprigs of thyme. Roast, tossing once halfway through until squash is golden brown and fork-tender.
  2. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and ½ teaspoon salt in a medium saucepan over medium heat. Stir occasionally until cranberries are soft and sauce is thick and syrupy about 35 minutes. 
  3. Add Rooted Hemp Co. CBD to agrodolce sauce.
  4. Transfer vegetables to a platter and drizzle with the agrodolce sauce. Serve with remaining agrodolce on the side.

If you like these fall recipes, please let us know in the comments section below!

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