Marijuana

Chef Dave Hadley Shares His Vegetarian CBD-Infused Recipes

Courtesy of Stillwater Brands
CBD can't do much for your body if you only eat sugar and grease.
If you're like most Americans, you've already given up on those New Year's resolutions of losing weight and eating healthy. But what if you could eat food that's both healthy and delicious, and toss in a little CBD while you're at it?

Award-winning Denver chef Dave Hadley, known for his victory on Chopped and at Biju's Little Curry Shop, teamed up with Stillwater brands to create some vegetarian recipes and infuse them with high-CBD, low-THC concentrates. “These recipes are approachable to a home cook with access to a handful of key ingredients," Hadley says. "They’re a twist on some healthy staples — like hummus and smoothies — with a little extra spice. I’ve also included a few of my favorite everyday recipes dialed up to be a bit more nutritious."

Hadley's recipes can be enjoyed with or without cannabis, but they're a snap to infuse if you have access to dispensaries or hemp-derived CBD isolate, which is easy to mix in with food.

"I love cooking with CBD because of the important benefits it lends not only to the body, but also the mind, which should be just as important to your healthy resolutions," he explains. "Why not put it in food, which in my mind heals both physically and spiritually?”

Here are five of Hadley's favorite CBD-infused recipes (with just a tiny bit of THC, for fun) to keep those resolutions moving forward:

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Cucumber Kichadi
Courtesy of Stillwater Brands
Cucumber Kichadi (serves two; 1 milligram of THC and 20 milligrams of CBD per serving)
Ingredients:
1 cup plain yogurt
1/4 cup cucumber, peeled and small-diced
2 shallots
1 green chile
1 tomato, diced
1 tablespoon fresh ginger, grated
1/4 cup cilantro, chopped
1/2 teaspoon salt
1/8 teaspoon cumin
1/4 teaspoon black pepper
4 packets Ripple Relief 20:1

Peel shallots and slice them, along with the green chile, into thin strips. Add shallots, green chile, cucumber, tomato, ginger and cilantro to yogurt and stir. Stir in salt, cumin, black pepper and Ripple.
Serve chilled, as a dip with your favorite veggies.

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Grilled Carrot and Parsnip Hummus
Courtesy of Stillwater Brands
Grilled Carrot and Parsnip Hummus (serves four; 1 milligram of THC and 20 milligrams of CBD per serving)
Ingredients:
3 whole carrots
2 parsnips
1 poblano pepper
8-ounce can cooked chickpeas
1/4 cup high-quality olive oil
1/2 clove garlic, minced
1/2 cup fresh lemon juice
2 tablespoons ground cumin
2 tablespoons salt
8 packets Ripple Relief 20:1

Peel carrots and parsnips. Place in saucepan and cover with water; bring to a boil, and cook until tender. Remove carrots and parsnips from pot. Place on a baking sheet with poblano pepper, and broil for several minutes to lightly char the exteriors. Drain chickpeas, and blend with garlic, cumin, lemon juice and olive oil using a food processor, hand mixer or blender. Add charred vegetables to mixture, and continue to blend until smooth. Add salt and Ripple, and pulse until combined. Serve as a dip with your favorite veggies.