Have you ever thought about cooking with CBD oil? It’s actually almost as easy as just dropping it under your tongue. 

I have covered CBD consumption previously in these site posts here and here. But for those of you brand new to CBD or who are feeling intimidated about trying it, don’t be!

While CBD is derived from Sativa cannabis, hemp CBD is free of psychoactive THC. While you may experience feelings of mental wellness (relaxation, reduced anxiety, and calm) after consuming CBD, you will NOT experience a high with hemp-derived CBD. And because it’s THC-free, it’s legal in all 50 states, making it easy for you to acquire and cook with! If you're new to CBD, I recommend trying HempleBox, who will take the guesswork out of trying different brands and product lines!

Consuming CBD tincture sublingually is certainly an easy way to ingest CBD, but most CBDs have a slightly herbal flavor which is makes it a lovely flavor enhancer for smoothies, sauces, dressings, and beverages (CBD cocktails are all the rage now for example).

If you’re already preparing a healthy meal or dish, why not add a little CBD for even greater health benefit!

Here are three CBD-infused dishes that are simple to prepare and that taste delicious.

PRO TIPS: Typically the trick is to either emulsify (blend or whisk) your CBD with the fat in any recipe. The fats help to activate terpenes and other properties in the CBD molecules, maximizing the health benefits.

For an oil-based recipe (like sauce or dressing), just replace 2-4 tsp of the regular oil with 2-4tsp of the CBD oil or tincture.



NOTE: For this recipe, I specifically used Green Roads CBD Oil because it’s slightly sweet. If you want an even sweeter recipe, add a little bit of maple syrup or honey, but the sweetener in this CBD oil did the trick for me. I served this with a piece of wild-caught salmon roasted for 30 min at 275 degrees. 

Brussels sprouts featured in this recipe was ordered from Milk & Eggs  If you live in SoCal, definitely do yourself a favor and have Milk & Eggs deliver your groceries. Delivery is FREE, and if you order $40+ in groceries, my discount code “RH20’ will get you $20 off your order!

What You’ll Need:

- 1lb Brussels Sprouts shredded (I used a Cuisinart food processor which saves time, but you can shred by hand with a knife if you don’t have a food processor)

- 4 Dates diced

- 1/2 wheel of Treeline Cheese aged nut cheese (optional) or other firm, savory or your choice (such as Manchego)

- Juice of 1/2 to one whole lemon (I start with 1/2 lemon and then add more to taste)

- 1/3C high quality olive oil or avocado oil

- 2tsp Green Roads CBD Oil

- Sea salt

Let’s Do This:

- Shred the brussels sprouts in a food processor, or by hand with a knife. Set aside in a medium sized bowl.

- Dice the dates and set aside.

- In a small bowl or measuring cup, whisk together the olive/avocado oil, lemon juice, and CBD oil. Make sure to taste, adding more lemon if you want a tangier dressing. 

- Add a few cracks of salt to taste.

- In the bowl with shredded brussels sprouts, toss together the brussels sprouts, dates, and dressing. Add a bit more salt and some pepper to taste.


Pistachio nuts are loaded with nutrients, are high in antioxidants, and promote healthy gut bacteria. Raw honey is a standout for vitamins, antioxidants, and immune support. The fats in this nut milk help to activate the terpenes and other beneficial priorities in this high-potency hemp oil CBD honey from Bee Keppers Naturals. It’s a perfect marriage of flavor, and function!

What You’ll Need:

Soak 1C unsalted, raw, shelled pistachios

- 1T Bee Keepers Naturals B.Chill Hemp Honey

- Vanilla bean paste

- Sea salt

Let’s Do This:

- Soak 1C unsalted, raw, shelled pistachios in water overnight.

- Blend in a high speed blender (I use a Breville) with 3C filtered water + 1T Bee Keepers Naturals B.Chill Hemp Honey + 1tsp vanilla bean paste + a few cracks of sea salt.

- Keep blending until it appears smooth and creamy.

- Next, pour the mixture through an Ellie’s Best nut milk bag, squeezing from top to bottom to get all of the moisture out.

- If you don’t have a nut milk bag, get one. Seriously. You can make all sorts of different nut milks like this one and toasted almond-coconut, and dairy-free creamer too just by adding less water!

  • Right now Ellie’s is offering 10% off to my readers with the code ‘RH10’. I also have their cold brew coffee infuser which is so awesome.

- Pour the strained pistachio nut milk into a glass vessel and chill until using. Will keep for up to one week in the fridge.


Do rainbow carrots EVER get old? IMHO - never. Raw, roasted, pureed, or juiced, carrots are a particularly good source of beta-carotene, vitamin K, potassium, and antioxidants. The carotene antioxidants in them have been linked to reduced risk of cancer! The olive oil in the recipe below further activates terpenes and other health benefits found in the CBD!

All produce featured in this recipe was ordered from Milk & Eggs  If you live in SoCal, definitely do yourself a favor and have Milk & Eggs deliver your groceries. Delivery is FREE, and if you order $40+ in groceries, my discount code “RH20’ will get you $20 off your order!

What You’ll Need:

- 1lb Organic rainbow carrots scrubbed clean, peeled, and patted dry

- 1tsp Olive oil

- Sea salt

- 1C fresh Parsley

- 1C fresh Cilantro

- 1/4C fresh Oregano (optional)

3-6 garlic cloves

- 1/3C high quality olive oil or avocado oil

- 2tsp CBD Genesis E-Liquid

- 2T red wine vinegar (if you don’t have this, any other lighter vinegar like ACV will do)

- 1T fresh lemon juice

- Salt, pepper, and red pepper flakes

- 1/8C Crumbled goat cheese (optional, I like Trader Joe’s Chèvre Honey)

- 1/8C Toasted pine nuts (optional)

Let’s Do This:

- Preheat the oven to 350 degrees Fahrenheit. 

- Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and salt.

-  Roast for 30-45 minutes, until the carrots are crispy.

- Pulse the garlic in a Cuisinart food processor until finely chopped.

- Add the parsley and cilantro, and oregano if using, and pulse briefly, until finely chopped.

- Transfer the mixture to a separate bowl. Add the olive oil, CBD, lemon juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).

- Season with salt and red pepper flakes to taste.

- To serve, drizzle the chimichurri over the roasted carrots, and garnish with (optional) crumbled goat cheese & toasted pine nuts.