Light and Healthy CBD Recipes for Spring

Blooming good recipes full of springtime vibes.

Spring is all about growth. Improvement. Positivity. The weather gets better, the flowers start to blossom, and seasonal produce hits the shelves. So, what better time to take stock of your well-being and eating habits?

Change things up with these inspired and easy healthy spring recipes, combining the very best ingredients with natural CBD oil to create sensational dishes. Your tastebuds will thank us.

Springtime CBD Cauliflower Risotto

This first dish has been adapted from a wonderful low carb cauliflower risotto recipe by food science expert, Jessica Gavin.

Traditionally, risotto is quite time-consuming to make. But by substituting arborio rice for cauliflower rice, Jessica has found a way to whip it up in half the time, and with far fewer calories. And with a couple of simple substitutions, we’re adding CBD to the mix to elevate this moreish meal to new levels of comfort.

When it comes to super quick, tasty and easy healthy spring recipes, this one’s a winner!

Ingredients

• 2 tablespoons of olive oil
• 15ml of Natural-flavor CBD Oil Drops
• 1/2 cup of diced yellow onions
• 1 cup of sliced mushrooms
• 2 cloves of garlic, minced
• 1/2 cup of chopped asparagus
• 1 cup of grated zucchini
• 1/2 cup of green peas
• 1 cup of unsalted vegetable stock
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped parsley
• Salt & pepper to season
• Juice of half a lemon (optional)

Ingredients for the cauliflower rice

• 1 large head of cauliflower, finely chopped or grated to produce 4 cups-worth.

Directions

1. Heat 1 tablespoon of olive oil over medium-high heat in a large, non-stick skillet. Add the mushrooms and cook until tender. Set aside.
2. Next, reduce the heat to medium and add 1 tablespoon of olive oil. Add the onion and garlic. Sauté until soft and translucent.
3. Add the cauliflower rice. Stir thoroughly, coating the rice with the oil and the onions. Cook for 1-2 minutes.
4. Add the peas, zucchini and asparagus. Increase the heat to medium-high.
5. Pour in the stock. Stir frequently, allowing the vegetables to cook. The liquid should begin to evaporate.
6. Cook until the cauliflower is tender (around 6-8 minutes). Only a small amount of liquid should be left at the bottom of the skillet.
7. Switch off the heat. Add the cheese and a pinch of salt and pepper.
8. Allow it to cool slightly, then add the cooked mushrooms and the CBD oil. Stir to combine and taste. Use the lemon juice to combat the earthy undertones of the CBD if you find it too overpowering.
9. Garnish with parsley and serve.

IMPORTANT: Avoid exposing CBD oil directly to high heat. High heat can make CBD taste very bitter, compromises its potency, and impacts its overall effectiveness. Let the risotto cool for a minute or two before adding the CBD oil.

Healthy Spaghetti Carbonara with Peas (and CBD oil)

As soon as we saw this healthy carbonara recipe from the team at EatingWell.com, we just knew we had to try it. Low in fat, low in calories, high in flavor—what’s not to love?

Of course, we’ve added our own unique spin by incorporating natural-flavor CBD oil (and we’ve swapped the bacon for pancetta because we’re purists—but use bacon if you can’t find it).

This is one soothing springtime spaghetti dish you won’t soon forget.

Ingredients

• 8 oz. of whole-wheat spaghetti
• 4 oz. of pancetta
• 2 cups of fresh garden peas (or frozen, thawed before use)
• 3 cloves of garlic, minced
• 2 large eggs
• 1 cup of grated Parmesan cheese
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground pepper
• 15ml of Natural-flavor CBD Oil Drops

Directions

1. Fill a large saucepan with water and bring to the boil. Add the spaghetti and cook until tender (check the spaghetti box for cooking times). Around 3 minutes before the spaghetti is ready, stir in the peas and half the minced garlic.
2. While the spaghetti is cooking, fry the pancetta with the rest of the garlic in a non-stick skillet over medium heat. Cook until crisp. Set aside.
3. In a large bowl, add the eggs, 1/2  a cup of Parmesan cheese, salt and pepper. Whisk until combined.
4. Add the pancetta to the egg mixture.
5. Remove the saucepan from the heat and drain the pasta, retaining around 3/4 of a cup of water. Add the egg mixture to the saucepan and stir quickly, making sure the eggs don’t scramble.
6. Stir in the CBD oil and serve. Sprinkle with the remaining Parmesan for good measure.

Healthy Panna Cotta with Vanilla CBD Oil

Three words: healthy panna cotta. Yes, dreams do come true.

Our take on this layered treat brings vanilla-flavored CBD oil to the party. It quietly complements the strawberry and coconut flavors already present in the recipe by Grace Parisi on MyRecipes.com (our inspiration for this springtime CBD dessert).

There are quite a few steps involved, but we promise it’s worth it!

Ingredients for the strawberry gelatin

• 3/4 cup of sliced strawberries
• 1 teaspoon of gelatin
• 1 tablespoon of water
• 3 tablespoons of granulated sugar
• 3/4 cup of coconut water
• 1 teaspoon of fresh lemon juice

Ingredients for the coconut panna cotta:

• 3/4 teaspoon of gelatin
• 1 tablespoon of water
• 1/2 cup of full-fat coconut milk
• 1/4 cup of light coconut milk
• 2 and a 1/2 tablespoons of granulated sugar
• 1 teaspoon of freshly squeezed lemon juice
• 15ml of Vanilla-flavored CBD Oil Drops

Ingredients for the topping

• 2 cups of sliced strawberries
• 2 tablespoons of powdered sugar
• 1 teaspoon of chopped fresh thyme
• 1 teaspoon of freshly squeezed lemon juice

Directions

To make the strawberry gelatin:

1. Start by sprinkling 1 teaspoon of gelatin over 1 tablespoon of water in a small bowl.
2. Next, combine the granulated sugar, lemon juice, and strawberries in a saucepan. Set aside for 5 minutes, allowing the strawberries to absorb the juice. Mash the mixture and place the pan over medium-high heat.
3. Bring to a simmer, then remove from heat. Add the gelatin mixture and stir until the gelatin dissolves.
4. Strain through a fine sieve into a measuring cup. Extract as much liquid as possible. Discard any pieces of fruit left in the sieve.
5. Divide the liquid evenly into four wine glasses. Refrigerate for approximately one hour, or until set.

To make the coconut panna cotta:

1. Sprinkle the gelatin over the water in a small bowl.
2. Combine the coconut milk, granulated sugar, CBD oil, and lemon juice in a saucepan. Gently heat and bring to a simmer. Remove the pan from the heat.
3. Add the gelatin mixture and stir until it dissolves.
4. Cool to room temperature.
5. Pour the panna cotta mixture evenly over the previously prepared strawberry gelatin in the chilled wine glasses. Refrigerate for approximately one hour, or until set.

To make the topping:

1. Combine the strawberries and remaining ingredients into a small bowl.
2. Toss together gently.
3. Divide evenly between the wine glasses.

Now, hasn’t that put a little spring in your step? Three tasty, charming and calming recipes for spring, sure to knock your socks off.

Have you tried one of these delicious dishes? Let us know in the comments below.

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