So we asked Jamie Hall, author of the upcoming CBD cookbook Alternative Alchemy, to share three CBD-infused recipes—from pumpkin spice lattes to chocolate chip cookies—that are sure to keep you both warm and chill this fall. Bon appetit!
1/3 cup almond butter
1/2 cup pumpkin puree
1/2 cup coconut sugar
1 teaspoon vanilla paste (or extract)
2 1/3 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 cup dark chocolate chips
360 milligrams of CBD (Fleur Marché recommends: Hemple; Juna; or Populum.)
Heat oven to 350° and line two cookie sheets with parchment paper. In a mixing bowl or stand mixer, beat the egg and almond butter with the pumpkin puree and sugar, followed by the vanilla. Set aside. In a separate bowl, combine your dry ingredients (flour, baking soda and baking powder) followed by the spices (cinnamon and pumpkin spice). Turning the mixer on low, add the dry ingredients (about a ½ cup at a time) to the wet ingredients in the mixer, until fully incorporated. Add the chocolate chips, folding them in by hand. The dough will be sticky, so use wet hands and keep a cup of water handy to wet your cookie scoop and avoid a mess. Form 24 cookies and bake 8 to 12 minutes. Once you've removed them from the oven, dose with 15 milligrams per cookie (about 4 drops per cookie) and allow to fully cool (about 1 hour, or they’ll break).
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1/4 teaspoon turmeric
4 tablespoons maple syrup
1/2 teaspoon vanilla paste (or extract)
1/2 cup raw cashews
2 dates, pitted
Mix all ingredients (except the CBD) into a high-speed blender and combine with 12 ounces of fresh, filtered water. Blend on high for 1 to 2 minutes, until frothy. Heat on low, stirring regularly and remove from heat when it begins to steam and is fragrant. Decant into two mugs (6 ounces each) and add 15 milligrams (typically around 4 drops from a traditional pipette).
1/2 cup almonds, roasted
1/4 cup pumpkin seeds
1 serrano pepper (stem removed and mostly seeded)
2 cloves garlic
1 tomato
1/4 cup pumpkin puree
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet with a drizzle of oil, toast all nuts and seeds with the pepper, garlic cloves and tomato until the seeds are browned and the skins of the rest are blistered and fragrant. Toss into a high-powered blender and add 1/2 cup of fresh, filtered water and the pumpkin puree and blend on high for 2 to 3 minutes. Using the same skillet (it's seasoned), add the remaining 1/4 cup of olive oil and heat until sizzling. Add the puree, sauteeing the mole in the oil for about 5 to 10 minutes, taking care not to burn it. Allow to cool for 5 minutes before dosing it with 120 milligrams of CBD—this breaks down to about eight (8) 2-tablespoon-sized servings of mole. Serve with fresh tortillas, or over rice and beans with fresh slices of avocado.
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