1 rotisserie chicken - 1 tablespoon olive oil - 4-5 diced potatoes
4 cups chopped kale -2 lbs. of kidney beans
4oz of chopped green chili - 1-2 tablespoon garlic
½-1 cup diced onion - 1 teaspoon cayenne pepper
1 teaspoon dried oregano - 1 Teaspoon Salt and Pepper
3 cups chicken stock - ¼ - ½ cup CBD infused coconut oil
In a medium saucepan, brown the onions and garlic in tablespoon of non-infused oil or butter. In a large stock pot, add all of the ingredients, except the CBD infused oil. Bring entire mixture to a simmer over medium-low heat and cover.
Cook chili down to your desired thickness. We suggest around 25-30 minutes. Be sure to stir well every few minutes while chili is cooking down. When your chili has reached desired consistency, remove from heat and stir in your Infused CBD oil.
Let cool and serve.
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3 avocados, peeled, pitted, and mashed - 1 lime, juiced
1 teaspoon salt - ½ cup diced onion
3 tablespoon chopped fresh cilantro - 2 roma tomatoes
1 teaspoon minced garlic - 1 pinch cayenne pepper
3 teaspoons CBD infused oil
In a medium bowl, mash together the avocados, lime juice, CBD infused oil, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour before serving.
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2 Cups shredded coconut - 1/2 cup powdered kale
1/4 cup flax meal - 1/4 cup unflavored protein powder
1/2 cup peanut butter or almond butter
1/3 cup raw honey - 1/4 cup chocolate chips
3 tbsp CBD Infused Oil
Combine all ingredients in a large bowl and mix. Form into one inch balls. Refrigerate for up to two weeks, or freeze.
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