CBD

Get a Taste of High Style With Stillwater Brands

Cucumber kichadi is a tasty treat.
Cucumber kichadi is a tasty treat. Courtesy of Stillwater Brands
On March 5, Westword's High Style will fill the McNichols Building in Civic Center Park with a celebration of cannabis-inspired fashion, education and wellness.

But you don't need to wait until then to get a taste of the stylish, sustainable lifestyle that will be on display there. In advance of High Style, we're sharing recipes featuring products from Stillwater Brands, one of the sponsors of the event.

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.


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.

Avocado Smoothie with Chai Spices (serves two; 1 milligram of THC and 20 milligrams of CBD per serving)
Ingredients:
2 medium-ripe avocados, peeled, and pits removed
2 medium-ripe bananas, peeled
1/2 cup rolled oats
1/4 cup baby spinach
1 cup coconut milk
1 teaspoon cinnamon
2 tablespoons agave nectar
Pinch of ground cardamom
Several ice cubes
4 packets Ripple Relief 20:1

Add all ingredients to a blender and purée until smooth. Garnish with fresh coconut flakes and a dusting of cinnamon.

Roasted Eggplant with Feta and Mint (serves two; 1 milligram of THC  and 20 mg CBD of per serving)
Ingredients:
4 whole eggplants
2 cup diced onion
4 cloves garlic, minced
4 tablespoons fresh ginger, grated
10-ounce can crushed tomatoes
2 tablespoons curry powder
4-ounces of canned cooked chickpeas
1/4 cup raisins
Drizzle of olive oil
1 tablespoon salt
1 tablespoon ground pepper
3 tablespoons coconut oil (divided)
1/4 cup feta cheese, crumbled
1/4 cup fresh mint
4 packets Ripple Relief 20:1

Preheat oven to 350 degrees. Score eggplant with a knife; drizzle with olive oil, and season with salt and pepper. Place eggplant on a baking sheet and bake for seven to ten minutes, until tender and delicate.

Heat a sauté pan over medium heat, adding just enough coconut oil to coat the bottom. Add onion, garlic and ginger, and cook until translucent, then add curry powder. Wait about thirty seconds, then add crushed tomato and remaining coconut oil. Cook over medium heat for five to seven minutes. When thick, add raisins, chickpeas and Ripple, then set aside to cool. Place whole eggplant on a plate, then top with onion mixture. Finish with fresh mint and feta.

Thai Veggie Soup (serves four; 1 milligram of THC and 20 milligrams of CBD per serving)
Ingredients:
3 tablespoons coconut oil
3 cloves garlic, minced
3 tablespoon fresh ginger, grated
1 whole white onion, large-diced
2 large Russet potatoes, peeled and diced
1 whole carrot, large-diced
3 tablespoons Thai basil, chopped
2 tablespoons fresh cilantro, chopped
16 ounces sliced mushrooms (any type will do)
2 tablespoons red chili flakes
4 cups chicken stock
2 stalks of lemongrass, cut into three-inch pieces
16 ounces coconut milk
2 tablespoons fresh lime juice
8 packets Ripple Relief 20:1
2 tablespoons fish sauce (optional)

In large stock pot, heat coconut oil over medium heat. Add garlic, ginger and onion to pan, and sweat until translucent. Add mushrooms, potatoes and carrots into mixture and cook for three minutes. Add all remaining ingredients except lime juice, Ripple and fish sauce (if using), and simmer on low for 15 minutes or until potatoes are tender. Remove from heat, stir in remaining ingredients, and serve warm.
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