Including cannabis as part of a balanced diet will boost your health by supplementing your body’s endocannabinoid system and helping to maintain homeostasis.
Fueling your body with nutritious healthy foods will help you perform at your utmost abilities, and supplementing with cannabinoids allows the body and mind to re-balance, recover and relax. Plant-based with a luxurious few bites of seafood, this menu is elegant and satisfying, packed with international flavors, superfoods and healing spices.
Entirely gluten-free, this menu uses ghee as a fat, so it does contain dairy, although some people who are sensitive to dairy can tolerate ghee because the milk solids have been removed.
Starting with a comforting, creamy coconut cauliflower soup spiked with anti-inflammatory turmeric, then progressing to a simple dish of succulent scallops in a buttery lemon garlic sauce accompanied by crisp broccoli, finished off by a carrot cardamom “fudge” that redefines dessert decadence without leaving you feeling overindulged.
Cannabis Cauliflower Coconut Soup
Creamy from the coconut milk, this soup uses both roasted and sauteed cauliflower to provide a multidimensional flavor from this cancer-fighting cruciferous veggie. Inspired by one of our favorite recipes from the Kitchn, this soup is bound to make it into your rotation.
1 large head of cauliflower (2 pounds)
3 tbsp Jambo Daily Ritual ghee (6 mg of CBD)
2 cups water
1 15 ounce can of coconut milk
1 tsp turmeric, ground
1/2 tsp salt
1/2 tsp ginger, ground
1/2 tsp garlic powder
1/2 tsp pepper
Preheat the oven to 375ºF. Chop up the cauliflower into bite-size florets.
Roast half of the cauliflower in the oven until it’s golden brown, about 20 minutes.
Melt the Jambo Daily Ritual ghee in a large soup pot. Saute the cauliflower for 5 minutes, then add the water, coconut milk, salt, spices and stir to combine. Bring the soup to a simmer over medium heat and cook for 20 minutes.
Remove the roasted cauliflower from the oven and reserve a few pieces to garnish the soup. Add the rest of the roasted cauliflower to the soup. Allow the soup to cool slightly before blending with an immersion blender or processing in the canister of a VitaMix or other high-powered blender until smooth. Serve while warm.
Lemon Garlic Scallops and Broccoli
Light and tasty, this easy dish comes together through the shared lemon garlic flavors in the sauce. Scallops are a low-calorie delight that adds a silky texture, contrasting the still-firm-but-not-quite-crunchy broccoli. This entree course is a mash-up of two favorites from KitchMe and Clean Food Long Life.
2 lbs broccoli
3/4 cup plus 2 tbsp Jambo Daily Ritual ghee
6 tbsp garlic, minced and divided
2 lb sea scallops
2 tbsp lemon juice, freshly squeezed
3 tbsp coconut aminos
2 tsp apple cider vinegar
1 tbsp sesame seed oil
Pinch of cayenne powder (optional)
Set up a steamer with an inch of water in the bottom and bring to a low simmer. Add the broccoli and steam for 8 - 10 minutes over medium-low heat, covered.
Add the Jambo Daily Ritual to a skillet on medium heat. Saute half of the garlic (3 tbsp) for 10 - 15 seconds, until you can just begin to smell its aroma, and then add the scallops. Cook on each side for only 1 - 2 minutes, until firm and slightly browned. Remove scallops from heat.
Add the lemon juice, coconut aminos, vinegar, sesame oil, salt , pepper and cayenne while whisking the sauce together. Return skillet to medium heat and add broccoli, quickly cooking for a few minutes and mixing with the warm sauce. Plate broccoli and scallops, pour sauce over and serve.
Satisfying without being sugary, this dessert uses grated carrots and coconut milk along with cardamom and honey to create a slightly sweet and creamy treat studded with chopped nuts and chewy raisins. This Indian-inspired dish comes to us from My Heart Beets.
2 tbsp Jambo Daily Ritual ghee
1/4 cup pistachios, chopped
2 1/2 cups grated carrots (about 2 1/2 large carrots)
1 15 ounce can coconut milk
1 tsp cardamom, freshly ground
2 tbsp honey
1/4 cup golden raisins
Grease a pie plate or shallow glass dish.
Add the Jambo Daily Ritual to a large saucepan over medium heat. Toast the pistachios for 5 minutes until slightly fragrant. Remove nuts and reserve.
Saute the grated carrots in ghee for 10 minutes, stirring often. Add the coconut milk and bring to a low boil. Cook, stirring frequently, for 20 - 30 minutes. Add the cardamom and honey and cook until all of the milk has evaporated.
Use a rubber spatula to pour all of the carrot mixture into the greased dish. Spread evenly and flatten. Chill in the fridge overnight or the freezer for 30 - 40 minutes. Serve at room temperature, garnished with toasted nuts and raisins.