CBD Recipes

Lemon Raspberry CBD Donuts

Yield: 12

8mg CBD each

*This recipe requires a donut mold pan. 

INGREDIENTS

  • 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 milliliters Pacha CBD oil (100mg)
  • 2 Tablespoons butter, melted
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons grated lemon zest
  • 1 cup powdered sugar
  • 1/2 cup raspberries

 

 

DIRECTIONS

1.Preheat oven to 425 degree fahrenheit and spray donut mold tray lightly with oil.

2. In a large bowl whisk together flour, cornstarch, sugar, baking powder and salt.

3. Stir in buttermilk, eggs, Pacha CBD oil, butter, lemon juice, vanilla extract, and lemon zest just until fully combined. Do not over mix to avoid dense donuts. Divide batter evenly amongst molds by either spooning in or place in a piping or ziplock bag and squeeze in molds.

4. Bake for 7-9 minutes or until the edges begin to turn brown. Remove donuts from molds once completely cool.

5. In a food processor or blender blend raspberries and pass the puree through a sieve to separate seeds. Mix powdered sugar and 2 Tablespoons of seedless raspberry puree until completely smooth.

6. Dip donuts into raspberry icing and allow to set. Garnish as you please and most importantly... Enjoy!

 

 

Veggie Burgers

Yield: 4

25mg each

 

INGREDIENTS

  • 2 cups portabella mushrooms, cubed small and sautéed 
  • 2 cups cooked black beans
  • 1/2 cup onion, minced
  • 6 cloves garlic, minced
  • 3 large eggs, beaten
  • 1/2 cup panko bread crumbs
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 milliliters Pacha CBD oil (100mg)
  • 1 Tablespoon Worcestershire 
  • Condiments and toppings of your choice
  • Bun of your choice (we used a brioche bun)

 

DIRECTIONS

  1. In a large bowl mash black beans completely or leave chunky.
  2. Add the mushrooms, onion, garlic, eggs, panko, salt, black pepper, Pacha CBD oil, and Worcestershire.  Mix until combined.
  3. Divide mixture into 4 parts and gently shape into a patty.  If it doesn't hold its shape add a little more panko until it forms.
  4. Place patties onto an oiled pan at med-high heat and cook on each side until golden brown, about 3 min each side. 
  5. If you want melted cheese place a slice on the patty and cover pan with a lid for about 30 seconds or until the cheese melts. 
  6. Toast bun briefly on the same pan and then build your veggie burger.
  7. ENJOY! 

 

Kiwi Coconut CBD Bites

Yield: 36 small squares 

10mg each

*This recipe requires a scale that can weigh out grams for the CBD isolate.  

 

INGREDIENTS

Kiwi Layer

  • 5 kiwis, peeled and cubed
  • 1 1/2 cups cold water
  • 2 tsp agar agar powder
  • ⅓ cup sugar (You can omit/ adjust sugar amount if you'd like.)

Coconut Layer

  • ⅔ cup cold water
  • 1 tsp agar agar powder
  • 4 Tbsp sugar (You can omit/ adjust sugar amount if you'd like)
  • 1/8 tsp salt
  • ⅔ cup coconut milk
  • .36g Pacha's CBD isolate

 

DIRECTIONS

 

For the kiwi layer:

Blend (or in a food processor) the kiwi with a 1/4 cup of water until smooth.  A few small chunks is fine.  In a small pot, add the rest of the water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and kiwi purée and whisk until smooth. Remove from heat and taste, adding more sugar as needed. 

Pour the kiwi mixture into a mold of your choice, but for this recipe we used a 9x9in square pan.  Put in the refrigerator.  

For the coconut layer:

Once your kiwi mixture is firm (this happens in about 10 min) in a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk and Pacha's CBD isolate, stir until mixed and isolate is dissolved and remove from heat. 

Gently pour the coconut layer over the back of a spoon on to the kiwi base to avoid any melted spots or dents. Refrigerate for a few hours until cold.

Cut into cubes or any shape really and serve and enjoy!  If you want each piece to be 10mg cut into 36 pieces.  

Keep refrigerated and enjoy!

 

 

Spicy Corn Chowder 

Yield: 6 hearty servings

25mg each bowl

INGREDIENTS

  • 4 russet potatoes 
  • 1 head of cauliflower
  • 1 habanero 
  • 2 jalapeños 
  • half large white onion
  • 2 whole carrots
  • 2 celery stalks 
  • 4 garlic cloves
  • 1 can of corn (15oz)
  • 2 boxes of vegetable stock (32oz each)
  • 1 bouillon flavor of any kind
  • 4 cups half and half 
  • 150mg Pacha CBD Oil
  • salt
  • pepper
  • 3 Tablespoons cooking oil

 

DIRECTIONS

1. Get a large pot of water boiling- enough water to cover the potatoes, cauliflower and all peppers.

2.  Peel the potatoes and cut them and cauliflower in quarters. 

3. Cut onion, carrots and celery into a small dice.  Mince garlic. 

4. Once your water is boiling add in potatoes, cauliflower and peppers.  Check frequently to see if they're ready so they don't over cook and get mushy.  Everything just needs to be soft enough to have a knife go through effortlessly.  Remove immediately from water once ready and set aside.   

5. In a large pot add oil to med-high heat.  Once hot add in your dices carrots, onion and celery.  Season with a little salt and cook until they begin to soften and then add garlic and mixing everything for 2 min. 

6. Add in vegetable stock and bouillon and allow everything to simmer. 

7. Split your boiled potatoes and cauliflower and medium dice one half of the potatoes and break up one half of cauliflower into bite size pieces and put aside.

8. In a blender add the other half of potato, cauliflower, the peppers (Remove the seeds and stems if you want to reduce the heat.)   Add half of soup mix from the pot to the blender and blend until smooth.  Pour blender mixture into the pot and incorporate with the rest of the soup mixture. 

 

 

CBD Rice Krispie Treats

Yield: 20
15mg each

 

INGREDIENTS

1/4  cup coconut oil

6 oz marshmallows (vegan ones exist too!)

6 milliliters Pacha CBD Oil 

10 oz of cereal of your choice

 

DIRECTIONS

1. Lightly oil a deep 9x13 pan and then line with saran wrap and lightly oil on top of saran wrap.

2. Heat a large pot on low heat and add the coconut oil.  

3. Once the oil is melted add the marshmallows and toss well in the oil and allow to melt completely while stirring every so often. 

4. Once the marshmallows are melted turn off stove and add Pacha CBD Oil and mix until combined. 

5. Add in cereal and mix until the marshmallow is evenly incorporated and then pour mixture into your prepared pan.

6. Either press down with a spatula or with lightly oiled hands to create an even, flat top on your rice krispies.  

7. Leave out a room temperature until firm. Takes about 15 min.  

8. Remove from pan and remove saran wrap and cut 5 rows long ways and 4 the other way and this will give you 20 pieces at  15mg each.  

ENJOY!

*These can be stored at room temperature.  Keep closed airtight. 

9. Add in corn, diced potatoes and cauliflower, half and half, Pacha CBD Oil and salt and pepper to taste.  Give everything a good stir. 

10. Let everything simmer until you get it as hot as you'd like and then it's ready to serve!

11. ENJOY!

 

CBD Tequeños 

Yield: 12
5mg each
* A scale is required to measure out the Pacha CBD Isolate.
INGREDIENTS
2 1/4 cups flour
1 tsp baking powder
2 tbsp white granulated sugar
1/2 tsp salt
1/4 cup cold, cubed unsalted butter
1 egg
90 ml cold water
12 oz cheese for frying. (Check out the Latino food section for cheese like this. The package will say "for frying".  Mozzarella can be a substitute.)
Oil to fry
DIRECTIONS
1. In a large bowl or stand mixer combine your flour, baking powder, sugar and salt and whisk so it's all mixed and there are no clumps. 
2. Add butter and Pacha CBD Isolate  and mix with your hands or paddle on stand mixer until the butter become very small and pebble like. 
3. Add egg and water and mix just until all is incorporated. 
4. Place your dough onto a lightly floured surface and knead the dough until smooth and uniform. Then place back into the bowl and cover with plastic wrap and allow it to rest for 30 min. 
5. Cut your block of cheese into 15 even pieces.
6. Lightly flour a clean surface and a rolling pin and roll the dough out into a rectangle about 14in x 12in. 
7. Using a pizza cutter or knife cut dough into long, 1in wide, strips.
8. With a pastry brush or your finger tips brush a little water across the surface of one dough strip and wrap one piece of cheese in a spiral motion where the dough overlaps and continue until the cheese is completely covered and pinch both ends making sure no cheese is showing. Repeat with the rest of the cheese and dough. 
9. Heat enough oil to medium heat or 350 degrees and place in pan or pot.  Do not crowd the space by placing too many in there.  This will drop the temperature.  Remove once golden and place on a paper towel to absorb excess oil. 
10. Let them cool slightly so you don't burn your mouth and enjoy with any dipping sauce of your choice!  We made a cilantro based sauce and a spicy mayo-ketchup.  
* You can make these ahead of time and freeze and save for later and fry them whenever you want them.  They make a great party snack.  
Shout out Venezuela where these come from!

CBD Flower Power Bowl

Yield: 4 servings

25mg each

 

INGREDIENTS

1 cup blueberries 

1 cup chopped up honeydew

1 cup orange wedges 

1 cup kiwi

1/8 cup (or more or less- up to you!) of pink-sorrel. This flower is found wild in tropical climates mainly in spring and fall. 

2 Tablespoons black sesame seeds (give or take to your liking)

Juice from 1 lime (give or take to your liking)

2 milliliters (100mg) Pacha Full Spectrum CBD Oil

 

DIRECTIONS

1.  Add all of your fruit and Pacha Full Spectrum CBD Oil to a large bowl and mix.

2. Add lime juice, mix and taste and add more lime juice if you want.  Do the same with the black sesame seeds. 

3.  That's it!  If you want it colder leave in the fridge for 15 min and serve. 

 

Heart of Palm CBD Ceviche

Yield: 4 servings

25mg each

 

INGREDIETS

2 cans of heart of palm

Half of a medium red onion

 

1 large orange bell pepper

1 large or two medium tomatoes 

Half cup toasted peanuts 

1/8 cup chopped cilantro 

Juice from 2-3 limes 

2 milliliters (100mg) Pacha CBD Oil

Salt

 

* Optional, but highly recommended, accompaniments:

Plantain chips

Avocado slices

 

DIRECTIONS

1. Drain cans of heart of palm and chop into 1/2 inch pieces.  

2. Chop onion, bell pepper and tomato into a medium dice.

3. Toast peanuts on a pan at low/ medium heat moving around frequently until toasted. 

4. Mix all your ingredients in a large bowl and add lime juice and salt to taste.  

5. Serve alongside plantain chips and avocado. 

ENJOY this healthy, tasty CBD version of ceviche inspired by the ceviche from Jipijapa, Ecuador!

 

 

CBD Fresco de Cacao 

Yield: 6 cups

16.5mg each

 

INGREDIENTS

5 cups of rice

7 cups of water

1 cinnamon stick

1 cup toasted and peeled cacao beans

1 cup sugar 

2 milliliters (100mg) Pacha CBD Oil

 

DIRECTIONS

1. Rinse and drain rice. In a large bowl soak the rice, cinnamon stick and water overnight in the refrigerator. 

2. The next day put in a blender everything that was soaking, including the water, add sugar and Pacha CBD Oil and blend until completely mixed.  There will be plenty of small bits that don't blend and that is fine. 

3. Through a fine mesh strainer or a cheese cloth pour your mixture into a pitcher and chill in the fridge or pour over ice. 

4. Enjoy this tasty- plant based- CBD version of Fresco de Cacao from beautiful Nicaragua!

 

 

CBD Colombian Breakfast 

Arepas & Huevos Pericos

Yield: 4 servings

25mg each

INGREDIENTS

1  cup pre-cooked white corn meal (We use the brand P.A.N in the yellow bag.) 

1 1/4 cup water

100mg Pacha CBD Oil (2 milliliters) 

half teaspoon salt

8 eggs

1 large tomato 

1 bunch of green onions (scallions)

Block of queso fresco (Found in Latino grocery or aisle.)

 

DIRECTIONS

1.) Place the corn meal, water, Pacha CBD Oil, and salt in a large mixing bowl.  Then heat up a large pan with just enough oil to coat the bottom on medium heat. 

2.) While you pan is heating up mix your corn meal mixture in the bowl until it becomes a uniform dough. If the dough feels too dry add a little more water a time or if too wet add a little more corn meal.

3.) Separate dough into 4 equal pieces and form a ball and flatten into a disk using the palm of your hand while keeping the edges together and not cracked. 

4.) Place dough disks on your heated pan and flip one it has toasted and repeat on other side. Roughly 2-3 min each side.  Adjust heat if necessary and and a little more oil to the pan if you find it's getting too dry. 

5.) Once you flip the arepa place a piece of sliced queso fresco on it.  It will warm up while the other side toasts. 

6.) In a large bowl crack eggs add salt to taste and diced tomatoes and scallions.  Mix with a whisk or fork and cook on medium heat on an oiled pan and move frequently until you get scrambled eggs.  

 

Enjoy a typical Colombian breakfast!  Best served with hot coffee! 

 

CBD Butterfly Lemonade 

Yield: 8 cups

12.5 mg each cup

 

INGREDIENTS

1 cup sugar

6 cups water

6 lemons 

4 teaspoons butterfly pea powder (found online or in health food stores)

2 milliliters Pacha CBD Oil (100 mg) 

 

DIRECTIONS

1) In a small pot cook sugar and 1 cup water mixing until fully dissolved.  This is simple syrup. Then transfer to a glass container and place in the fridge to cool down faster. 

2) Juice lemons and add to a pitcher with the rest of the water, Pacha CBD Oil and butterfly pea powder and cooled down simple syrup  Mix well with a whisk. If you want it sweeter make more simple syrup and add!

ENJOY!

 

 

Yucca Fries and CBD Huancaina Sauce 

Yield: 30 fries and 2 cups huancaina 

 

INGREDIENTS 

2 medium size yucca ( 6 cups mash)

1 egg

4 tablespoons salt

2 tablespoons garlic powder

4 cups frying oil of your choice 

4 oz feta cheese

4 oz cream cheese 

5 tablespoon aji amarillo paste (found at most Latino groceries)

1/2 cup milk of your choice 

2 milliliters Pacha CBD Oil (100mg)

 

DIRECTIONS

1) In a large pot boiled your peeled and quartered yucca until a knife can easily go through them. Then strain and put into a bowl and mash. 

2) Once the yucca has slightly cooled add in the egg, salt and garlic powder and mix. Place oil in a pot or pan on medium heat or 350 degrees.

3) Grab about a tablespoon worth of the yucca mix and roll in the palm of your hand into a cylinder shape and place to the side. 

4) Once oil is hot enough fry yucca without over crowing the pan/ pot. Place fried ones on paper towels to soak up extra oil. Sprinkle with a little salt if desired. 

5) In a blender put the feta, cream cheese, aji, milk and Pacha CBD Oil and mix. 

Enjoy this Peruvian treat!

 

 

 

 

CBD Pastelitos- Guava and Cheese Puff Pastries

Yield: 12

25mg each

INGREDIENTS

2 boxes of puff pastry 17.3 oz each box. (You can find this ready in the freezer section of the grocery store.)

1 Guava paste 14 oz (Found in a Latino grocery store or food section)

1 Cream cheese (8 oz)

Pacha CBD Oil - 300mg (6 milliliters)

Egg wash (1 egg and 1 Tbls water)

1/4 cup Simple syrup (1/8 cup sugar + 1/8 cup water)

DIRECTIONS

1) Remove puff from the boxes and allow to thaw out enough to open the sheets of dough with out snapping. Because it comes in the package folded and you need to open and flat to work with.

2) Cut both guava and cream cheese into rectangle slices. Close to 3 in x 1 in.

3) In a small pot melt and mix together your sugar and water to make your simple syrup.

4) In a small bowl beat the egg with a tablespoon of water and leave to the side.

5) Pre heat oven to 350 degrees.

By now your dough should be thawed out enough to work with. It can still be cold but needs to be flexible. If you find it warmed up too much put in back in the freezer for a couple minutes.

6) Lay the dough out on a cutting board and cut each puff pastry sheet into 6 equal rectangles. Use a ruler for assistance if necessary. Place one slice each of guava and cream cheese diagonally and 25mg (or half the dropper/ milliliters) on top of guava and cheese and close the dough over it all creating a triangle. It can really be whatever shape you want. Seal edges with by pressing down with you finger and cut a few slits on the top. Then brush egg wash over the top. This helps give it a golden brown color.

7) Place the pastelitos on parchment paper onto a sheet tray and bake for 13min or until golden brown.

8) Once removed from the oven brush simple syrup over the top to give them a sweet gloss.

 

Enjoy!!

 

CBD Mushroom Gravy 

*Vegan

Yield: 3 cups/ 8 servings

25 mg CBD each serving

INGREDIENTS

1/4 cup vegan butter (If you don't care to make it vegan any butter will work.)

8 oz mushrooms of your choice. We used baby bella. 

2 cloves garlic

200 mg Pacha CBD Oil (4 milliliters) 

1/4 cup all purpose flour

1/2 cup vegetable stock

1 1/2 cup almond milk (or any milk you prefer)

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Salt and black pepper to taste

Dash of soy sauce if you want to make the gravy more brown in color (optional)

 

DIRECTIONS

1) In a large pan on med-high heat melt your butter. Chop mushrooms up into cubes or length wise and place in the pan.  Fine mince your garlic and add to pan as well.  Cook everything until soft and some brown color develops. 

2) Stir in the flour into the mushroom mixture.  It will get clumpy- this is normal.  Stir for 1 minute.  Add the Pacha CBD Oil and mix well. 

3) Add vegetable stock, stir well. Then add your milk and stir everything until smooth.  Add salt, pepper, thyme and rosemary and adjust seasonings to your liking.  Add a soy sauce at the end for color if you choose- keep the saltiness in mind when adding. 

Once it cools down you'll see that it thickens.  To loosen warm it up and if you still want it a bit looser add a little bit of milk at a time until desired consistency. 

Enjoy!  Great for mashed potatoes or white rice!

 

 

CBD Brown Sugar Cookies

Yield: 20 cookies

10mg each

*A gram scale is required to weigh out CBD in this recipe. 

 

INGREDIENTS

2 cups all purpose flour

1 teaspoon baking soda

1.5 teaspoons cornstarch

1/4 teaspoon salt

.2g Pacha CBD Isolate (200mg)

3/4 cup unsalted butter (vegan butter works great as well), melted and slightly cooled

1 and 1/4 packed light or dark brown sugar

1 large egg, room temperature

2 teaspoons vanilla extract

1/3 cup granulated sugar, for rolling 

 

DIRECTIONS

1) In a large bowl mix together your flour, baking soda, cornstarch, salt and Pacha CBD Isolate and set aside. 

2) In a stand mixer or separate large bowl, mix your butter and brown sugar until smooth and then add in your egg then finally the vanilla. 

3) Add your dry ingredients in thirds to your wet and mix until just combined. Do not over mix or you will get a tough cookie. 

4) Chill dough in fridge for minimum 2 hours. 

5) Preheat oven to 325 degrees and section evenly using a scooper or two Tablespoons worth for each portion. Roll into balls and then roll in granulated sugar and place on lined sheet tray. 

6) Bake for 10 minutes or until the edges look lightly brown. 

7) Cool down and transfer to a wire rack to cool completely. 

ENJOY!

 

 

5 Spice CBD Potato Wedges 

Yield: 6 servings 

16.6mg each serving 

 

INGREDIENTS 

4 medium size russet potatoes (washed and not peeled)

1 teaspoon of each of these:

garlic powder, onion powder, annatto powder, paprika, and turmeric powder.

1 tablespoon of salt 

1 tablespoons canola oil (any oil of your choice)

4 milliliters Pacha CBD Oil (100mg)

 

DIRECTIONS

1) Preheat oven to 350 degrees

2) Cut potatoes in 8ths lengthwise and place in a large mixing bowl then add all spices and mix well. 

3) Add canola and Pacha CBD Oil to bowl and mix until evenly coated. 

4) Place wedges skin side down on a sheet tray making sure wedges aren’t touching. 

5) Bake for 30min or until cooked through and golden brown. 

ENJOY! 

 

 

CBD Alfajores
Peruvian Cookies
 
Yield: 15 cookies ( 2.5 in diameter cookies)
20mg each
* A scale that can weigh in grams is necessary to add CBD
INGREDIENTS
 
2 sticks of softened butter (half pound of butter)
1/2 cup + 1/4 cup (for final dusting) powdered sugar
2 cups all purpose flour
16 oz dulce de leche
DIRECTIONS
1) In a stand mixer with the paddle attachment or in a large bowl with a spatula beat butter until completely smooth. 
2) Add Pacha CBD isolate to butter and mix thoroughly.
3) Add powdered sugar mixing thoroughly then in 3 portions add flour. 
4) Once you have an evenly mixed mass of dough stop mixing and place dough on a lightly floured surface (A cutting board works great if your counter isn't completely smooth.). Pat dough until a smooth, roughly .5 inch disk forms. Pat the sides making sure they aren't tethered.   Cut dough into 4  even sections and wrap each part in plastic wrap and leave in the refrigerator for about 1 hour or until hard.  You will use the floured surface again. 
5) On your lightly floured surface place your first cookie dough disk down while leaving the others in the fridge.  Let it sit out and thaw for about 5 min. Meanwhile get a sheet tray and lightly flour the bottom. 
6) With a floured rolling pin roll out dough until 1/4 inch thick keeping both sides of the dough floured so as not to stick. Also make sure the dough doesn't get too soft.  The butter in time will melt and you want the dough to be malleable but also firm. 
7) Once your disk of dough is evenly rolled out using a cookie cutter (we used a circle 2.5 in diameter cookie cutter) cut out as many as possible and placing cut out portions on the sheet tray.  The dough scraps can be reworked into an even piece of dough and flattened and placed in the fridge to rest and cool down. Between rolling doughs out place sheet tray in the freezer to keep cold. 
8) Grab disk #2 and repeat making sure to lightly flour cut out disks of dough before stacking them.  And continue collecting dough scraps and reworking them into 1/4 inch dough disks and chilling in the fridge and rotating them to roll out and cut out until you're all done.
9) Once all your cookies are frozen they can be baked whenever. It can be the same day or months from now. Just be sure to keep them well wrapped in plastic until they do in the oven.
10) In a 350 degree oven baked cookies on parchment paper or silicone mat. You can place them side by side barely touching with no worry that they will spread. As long as they go in frozen you are good to go. Bake for 13 min or until lightly golden brown. 
11) Once you remove them from the oven place tray on the counter if possible or on top of your stove until the cookies cool enough to keep their stability. About 5 min. At first they break easily when hot. 
12) Repeat these last two steps until your desired amount of cookies are done. Remember since these are sandwiched every thing is x 2. 
13) Once the cookies are completely cooled down add your dulce de leche on one and top with another cookie. I used a pastry bag to pipe the dulce de leche, but a snipped off baggie could work or simply spreading with a knife works great as well. 
14) Place all filled cookies side by side and with a sifter dust all the cookies with powdered sugar. 
ENJOY!  

CBD Salsa Verde

Yield: 2 cups

100mg total in 2 cups

 

INGREDIENTS

6 tomatillos 

4 cloves of garlic

half of medium white onion, sliced

3 jalapeños (or more or less depending on preferred spice level). Sliced in half and deseeded and deveined. (Again, if you want it spicer leave the veins and seeds.)

4 milliliters Pacha CBD Oil (100mg)

3/4  cup cilantro, loosely packed

salt 

 

DIRECTIONS

1) In a medium size pot place your tomatillos, garlic, onion and jalapeños and cover with water and have it come to a boil and cook until everything is fork tender. 

2) Drain water from the pot and place everything in a blender and add cilantro, Pacha CBD Oil, and a couple of dashes of salt. Blend until smooth and taste to see if you think it needs more salt. 

That's it! Super easy and delicious. Great for chips, on eggs and tacos.  Get creative! Enjoy. 

 

 

Salted White Chocolate Espresso CBD Shortbread Cookies

* Recipe adapted from Alison Roman's recipe

* Gram scale is needed for CBD in this recipe

Yield: 24 cookies

10mg per cookie

 

INGREDIENTS

1 cup plus 2 tablespoons (255g) salted cold butter (vegan butter would work great)

1/2 cup (100g) white granulated sugar

1/4 cup (55g) light brown sugar

240g Pacha CBD Isolate 

1 teaspoon vanilla extract

1 Tablespoon instant espresso powder+ 1 Tablespoon hot water (mix these and allow it to cool)

2 1/2 cups (325g) all-purpose flour

6 ounces (170g) white chocolate (roughly chopped into half and quarter pieces- no need to be exact)

1 large egg, beaten (vegan substitute- almond, soy or any alternative milk)

Demerara sugar, for rolling (aka Sugar In The Raw)

Flaky sea salt, for sprinkling (Maldon is a good brand)

 

DIRECTIONS

1) In a stand mixer or with a hand mixer with the paddle attachment beat your butter with both the white and brown sugar until smooth and fluffy- about 5 min.

2) With a spatula scrape down the sides and under the batter to make sure everything is incorporated then add your Pacha CBD Isolate, vanilla extract and espresso. Mix until combined. 

3) Add flour in 2 parts. Mix just until combined. Do not over mix. 

4) Add white chocolate and mix just to combine. Do not over mix. 

5) Divide dough in half and place each part onto a large piece of plastic wrap.  Wrap dough with plastic wrap and with your hands form into a log. Repeat with the second half for the dough.  Place dough logs into the refrigerator for at least 2 hours, or until completely firm. 

6) Remove dough from the fridge, remove plastic wrap and cut logs into half creating 4 logs.  Brush each one with your beaten egg (or milk alternative) and then roll logs in the demerara sugar.  

7) With a sharp knife cup the logs into 1/2 inch slices. If the dough falls apart as you cut just reattached the fallen piece with your fingers. 

8) Place cookies 1 inch apart on a parchment lined sheet tray and sprinkle a little flaky salt on top of each. 

9) Place sheet tray in the fridge or freezer while you preheat your oven to 350 degrees.  

10)  Place cookies in your 350 degree oven for 12-15 min or until the edges start to brown. 

11) Allow cookies to cool and then enjoy!  

This recipe is very flexible in that you can add any kind of mix in, and can swap out ingredients to make it vegan. You can omit the salt if you don't want that salty-sweet combo.  It's your open canvas! 

 

Savory CBD Potato Pancakes 

Yield: 6
Approximately 20mg each
INGREDIENTS
2 medium to large russet potatoes 
1/4 medium white onion
2 cloves garlic
1 Tablespoon tomato paste
5 sprigs green onion (save 1 for garnish)
Salt and pepper to taste
1 large egg
120mg/ 5 milliliters Pacha CBD Oil 
1/4 cup flour
Sour cream
DIRECTIONS
1) Boil potatoes until you can effortlessly stick a knife through.  Meanwhile small dice you onion and garlic and cut green onion into small pieces. Remove potatoes from boiling water once ready and set aside to cool enough for you to peel them. Once peeled place potatoes in a bowl and season with salt and pepper and mash them.  
2)  On medium heat with a bit of oil cook your onion and garlic just until cooked through and then add the tomato paste and cook all together for 1 minute or 2.  Then add mashed potatoes to the pan and green onion and mix and cook just until everything is incorporated. 
3) Once the potato mixture is cooled down add you egg, flour and Pacha CBD Oil and mix well until combined. 
4) On an oiled large skillet on medium/ high heat add about 1/4 cup amount of potato mixture in dollops (or whatever size you'd like) and with the back of a spoon smooth out the edges helping form an even circle.  Do this quickly because it sets very fast.  You can also use a an oiled cookie cutter placed directly on the pan with you mixture inside of it to give an even smoother circle shape. 
5) After 1 minute or so or until the bottom is golden then give it a flip and repeat until you have all your potato pancakes.  
6) Stack them and add a dollop of sour cream and green onions and enjoy!

Tomato & Cream CBD Pasta

Recipe good for two large 25mg of CBD servings:
INGREDIENTS 
1/2lb ditalini pasta 
1/4 yellow onion, minced 
4 cloves of garlic, minced 
3 Tablespoons tomato paste 
1/4 cup + 1/8 cup heavy cream 
1/8 cup shredded parmesan cheese 
Salt and pepper to taste 
2ml/ 50mg Pacha CBD Oil
1 Tablespoon olive oil or a flavorless cooking oil 
Optional- Green onion or parsley for some green freshness on top .
🌿
DIRECTIONS  1) Get a large pot of salted water boiling then add the pasta. Stir once to break it up then turn heat down a bit just so it’s not a rolling boil but still high. Allow it to cook until al dente aka cooked through but still a tiny bit firm. Your pasta will continue to cook later in the recipe. Check on it after 5 min and then every minute after that. When ready strain pasta and save 1 cup of the pasta water.  2)While your pasta is going heat a medium/large sauté pan on medium heat and add cooking oil. Once hot, add your onions and cook until they begin to get translucent then add garlic mixing it all every so often until garlic softens. Season the mixture with a pinch or two of salt and black pepper. 3) Next add the tomato paste and spread and cook on pan for a couple minutes. It will look dry, but that’s ok. 4) Add heavy cream and parmesan cheese and mix all until it’s a homogeneous pink sauce. If it’s too thick add some of your reserved pasta water. 5) Taste to see if it needs more salt or pepper and add as you wish. 6) Add cooked pasta to sauce and just heat it through and it’s ready! 7) Lastly add 1 millimeter/ 25mg of Pacha CBD Oil directly to each serving and mix. Do not add the CBD oil directly to heat in order to protect it.

Poppy Seed Banana CBD Bread

Yield: 1 average 9x5 loaf
100mg CBD in entire loaf
INGREDIENTS
1 2/3 cup (236g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tst salt
2 1/2 Tablespoons poppy seeds
.10g (100mg) Pacha CBD Isolate
8 Tablespoons (1 stick/ 113g) butter, melted and browned
3/4 cup (160g) granulated sugar
2 large eggs
1 1/2 cup (388g) mashed bananas 
1/2 tsp vanilla extract 
DIRECTIONS 
1. Set your oven 350 degrees. Whisk together the flour, baking powder, baking soda, salt, poppy seeds, and Pacha CBD Isolate in a bowl and set aside. 
2. In a separate bowl mix melted butter (not still hot) and sugar until fully combined then add eggs one at a time until combined.  Next add bananas and vanilla and mix until everything comes together smoothly. 
3. Last add your dry mix of flour, etc to the banana mixture in 2 parts making sure each time the flour and the rest of the dry ingredients are incorporated completely. Do not over mix- just mix until combined. 
4. Spray a 9x5 loaf pan with oil or spread a light amount of butter all around to prevent sticking then pour banana bread mixture in. With a spatula spread the top of the batter to create a smooth top. 
5. Put it in the oven for 50-60 min or until a toothpick comes out clean from poking it in the middle. Check your bread at 45 min and check every 5 min from there if it's close. 
ENJOY!

Giant CBD Chocolate Cookies

Yield: 10 XL cookies

50mg each

* This recipe requires a gram scale to weigh out CBD isolate.  

INGREDIENTS

      • 2 cups (284 g) all-purpose flour
      • 1/2 tsp. baking soda
      • 3/4 tsp. kosher salt
      • .2g (200mg) Pacha CBD Isolate
      • 1/2 lb. (2 sticks) unsalted butter, at room temperature
      • 1-1/2 cups (297 g) sugar
      • 1/4 cups (50 g) packed brown sugar
      • 1 large egg
      • 1-1/2 tsp. pure vanilla extract
      • 2 Tablespoons water
      • 6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2" with some smaller and some larger

       

      INSTRUCTIONS

      1. Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with parchment paper. 
      2. In a small bowl, whisk the flour, baking soda, salt and Pacha CBD Isolate.
      3. In the bowl of a stand mixer fitted with a beater blade, or in a large bowl using a wooden spoon, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
      4. Form the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each.  Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.

      5. Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down.  After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
      6. Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.
      7. ENJOY!

       

      Chewy CBD Dark Chocolate Kiwicha & Oat Squares 

      Yield: 24
      20mg each
      * a gram scale is needed to weigh out CBD
      INGREDIENTS
      1/4 cup brown sugar
      3/4 cup honey
      2 Tablesoons + 2 teaspoons coconut oil 
      1/4 cup peanut butter
      1 teaspoon vanila extract 
      .48g (480mg) Pacha CBD Isolate
      2 1/3 cup quick oats
      1 cup puffed kiwicha aka amaranth ( you can buy this puffed or puff your own)
      1/3 + 1/8 cup roasted pumpkin seeds
      3 Tablespoons chia seeds
      3/4 cup dark chocolate chips 
      2-3 teaspoons flaky sea salt 
      DIRECTIONS
      1. Prepare a deep 9x13in pan by lining it parchment paper. 
      2. In a medium size mixing bowl mix together your oats, kiwicha, pumpkin seeds and chia seeds the set aside.  
      3. In a small sauce pan combine your brown sugar, honey and coconut oil and cook on medium heat until mixture reaches 260 degrees. Then immediately remove from heat. 
      4. Add your peanut butter, vanilla extract and Pacha CBD Isolate to the cooked, stovetop mixture and mix everything until combined. 
      5. Pour cooked ingredients over the dry ones in your mixing bowl and mix everything until thoroughly combined. 
      6. Pour chewy bar mixture into your prepared pan and spread it all around until you have an even, smooth surface. Then put it in the fridge for 10 minutes. 
      7. In a heat safe container add your dark chocolate and microwave for 10 second increments, stirring between each time, until melted. 
      8. Remove tray from the fridge and with a spoon drizzle melted chocolate all over and immediately sprinkle your flaky sea salt while the chocolate is still loose. 
      10. Pop it all back in the fridge for 5 min and then lift up parchment paper to easily lift up your creation right onto a cutting board. 
      11. Cut into 24 pieces or as many as you'd like!  We did 24 and calculate each square at 20mg CBD. 
      These can be stored at room temperature in an airtight container or in the fridge. 
      ENJOY!

      Mocha CBD Shortbread Cookies

      Yield: 20
      10mg CBD each cookie 
      *a gram scale is needed to weigh out CBD

      INGREDIENTS
      1 stick room temperature, unsalted butter 
      1/4 cup powdered sugar
      2g (200mg) Pacha CBD Isolate 
      1/2 teaspoon of salt
      1/8 cup instant coffee 
      1 cup all purpose flour 
      1/2 cup chocolate chips
      DIRECTIONS
      1. In a stand mixer or bowl beat together the butter and powdered sugar until thoroughly mixed. 
      2. Add Pacha CBD Isolate and salt and mix in very well. 
      3. Mix in instant coffee.
      4. Mix in flour just until combined and smooth. 
      5. Transfer dough onto plastic wrap and shape into a log using the wrap to help you form it. 
      6. Transfer to the refrigerator for 1 hour or until hard. 
      7. Remove plastic wrap and cut the log into 20 pieces if you want each piece to be 10mg, or cut into desired thickness. 
      8. Preheat your oven to 350 degrees.
      9. Place cookies onto a baking sheet at least a 1/2 inch apart. Then place into the freezer for 15min.
      10. Bake cookies for 8-10 min or until lightly golden. 
      11. In a glass bowl or Pyrex place your chocolate and melt in the microwave for 10 second intervals, stirring in between each interval, until completely melted. 
      12. Once your cookies are completely cooled dip the ends of the ends into the melted chocolate and place on a wire rack. 
      13. In about 10 min the chocolate will be solid and ready to enjoy!

      Muffins de Platano y Chocolate

      Yield: 12
      20mg each muffin
      *Gram scale is needed to weigh out CBD
      INGREDIENTS
      1 egg white - room temperature
      1 whole egg- room temperature
      2 very, very ripe, black, mashed plantains (can substitute bananas)- room temperature
      3 tablespoons neutral flavored oil
      .24g Pacha CBD Isolate (240mg)
      1 teaspoon vanilla extract 
      pinch of salt
      1 chocolate cake box mix (15.25 oz)
      3/4 cup chocolate chips
      DIRECTIONS
      1. Set your oven to 425 degrees and line a muffin pan with liners. 
      2. In a large bowl or stand mixer whisk egg white until stiff then remove it from the bowl. 
      3. In the same bowl beat the whole egg then add plantains, vanilla, oil, salt, and Pacha CBD Isolate and mix all until well incorporated. 
      4. Mix in cake mix in 3 parts making sure to not over mix along with chocolate chips, reserving some chips to top muffins with. 
      5. Gently fold in egg whites. 
      6. With a scoop or spoon fill muffin liners 3/4 of the way full and top with a few chocolate chips each. 
      7. Bake on middle rack in the oven for 5 min then drop the temperature to 400 degrees and bake for another 8 minutes or until a toothpick comes out clean when testing the center of a muffin. 
      8. Once done, leave the muffins to cool off then remove from tray and ENJOY!

      CBD Snickerdoodle Cookies

      Yield: 35 cookies
      5mg each 
      INGREDIENTS
      Cookies
      • 2¾ cups all-purpose flour
      • 2 teaspoons baking powder
      • ½ teaspoon salt
      • 1 teaspoon cinnamon
      • 1 cup (2 sticks) unsalted butter, room temperature
      • 7 milliliters (175mg) Pacha CBD Oil
      • 1¼ cups granulated sugar
      • ¼ cup dark brown sugar (light brown sugar will work, too)
      • 2 large eggs, room temperature
      • ½ teaspoon pure vanilla extract
      Cinnamon Sugar
      • 3 tablespoons granulated sugar
      • 2½ teaspoons cinnamon
      DIRECTIONS
      1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
      2. In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
      3. In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together butter, Pacha CBD Oil, granulated sugar and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
      4. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
      5. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
      6. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
      7. Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). Every oven is different so it may take up to 20 minutes for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. 
      8. Allow cookies to cool on the pan once you remove them from the oven and enjoy! They are best the first day.  Store in an airtight container.