CBD edibles tend to jump to sweets, but we’re bringing it back the savory. The shift from lazy summer days to a 24/7 school season calls for warming, hearty, wallet-friendly nourishment that can be the main attraction, side dish or a salad topper.
We get the question a lot: How do I use CBD? Besides the usual sublingual tincture dose or consciously consuming a CBD preroll, I love getting creative with edibles. Making high vibrational food-as-medicine CBD recipes that give a little more glow to your evening meal, per se. Which brings me to my favorite (!) Ayurvedic-inspired CBD-dosed dinner. Double points because it’s my go-to when I want something that’s really quick, and I mean q-u-i-c-k. Like, when I’m starving and raiding my kitchen, this is the recipe I reach for and know not only is it insanely easy, but insanely delicious and gut-and-allergy friendly. For the recipe itself, I personally tend to go by what I’m feeling on each ingredient (kitchen witch ways), but here I’ve tried to round together a solid idea of what you’ll need to make it. Just don’t be afraid to add a little more here and there if your heart desires.
Crispy, Buttery CBD dosed Turmeric Chickpeas
- A pan
- 1 can of organic chickpeas, drained and patted dry
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 4 tablespoons of avocado oil or ghee (give or take! *or a mix of both, my fav when I have it around the kitch!)
- 1 tablespoon of organic turmeric powder (option: start slow, I like turmeric, some like to go under 1 tbsp.!)
- 1 tablespoon of organic curry powder
- 2 droppers of our Soul Addict Hemp CBD Elixir for 17 milligrams of organic, whole plant CBD
- pink sale + pepper to taste
- collard greens for serving, optional
How We Make It:
Heat your pan, then add avocado oil or ghee (whichever your prefer + or mixed of both!). Add chopped onions and garlic, cook on medium heat heat until translucent. Add drained chickpeas, coating them with oil/butter as your stir, *add more oil/butter if needed. *Hint: you’ll need more oil/butter than you think most times!
Turn to high heat, consistently stirring chickpeas in pan (ie. don’t want them to burn + looking for them to start their crispy coating). Turn down heat once ‘crisp’ and stir in your turmeric + curry powder. Add more oil/butter, if needed. Top to taste with salt pepper.
Let cool a little off of your stove, then add two droppers (or more!) of our CBD Elixir. Stir to coat all chickpeas evenly.
Serve hot! Over rice, a salad topper, in sandwiches, stuffed tomatoes (french recipe), in soups- the list goes on. I love adding collard greens and doing collard ‘wraps’, which are super tasty because raw collard leaves are neutral in taste and packed full of skin-and-digestion loving nutrients. 🙂 Enjoy and happy dosing!