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Spring has sprung and we’re chilling out with a glass of CBD Strawberry Lemonade. Get refreshed with this recipe and grab your CBD Tincture here.


Strawberry Puree

1 1/2 cups lemon juice

2 cups strawberries

1/4 cup water


1/2 cup sugar

6 cups purified water

3 droppers of CBD Oil


  1. In a blender add the strawberries and 1/4 cup water. Blend until a puree forms, then turn off and add the sugar. Blend for another 15 seconds, turn off. Add the lemon juice and blend for another 15 seconds. 
  2. In a pitcher add the strawberry puree from the blender, 6 cups of purified water and 3 droppers of the Plus CBD Gold unflavored drops. Stir well and serve, or chill in the fridge. 
  3. Stir well before serving because the oil will separate. Keep in the fridge for up to 4 days to enjoy. 

Cred: @livingfreelyglutenfree


The Keto Diet is all the rage in 2020. If you’re looking for a low-carb breakfast with a dose of your daily CBD, try this Keto CBD Omelette Recipe:


  • 3 Eggs
  • 1/4 cup Spinach
  • 1/4 cup Ham Chopped
  • 1/4 cup Cheese of choice
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter (Sub with CBD Coconut Oil)
  • 1 Tbsp olive oil (Sub with CBD Olive Oil)
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt to taste


  1. Dice the spinach and ham into small cubes
  2. Beat the 3 eggs with the salt, pepper, cayenne and Italian seasoning
  3. Whisk in the heavy cream and cheese
  4. Heat 1/2 the CBD coconut oil and CBD olive oil in the pan
  5. Saute the spinach and ham in the pan with the butter.
  6. Cook till they start to caramelize
  7. Lower the heat, take the pan off the stove and pour in the egg mixture
  8. Place back on the stove and cook until the bottom is starting to brown. 
  9. Fold half over to create omelet cover with a lid and cook for 1-2minutes until no longer runny
  10. Garnish with parsley and serve

    Recipe cred: eazypeazymealz.com


What is more comforting while you’re stuck at home self-isolating than a steamy hot bowl of Red Lentil Soup infused with CBD? That’s right – it’s tough to beat! Dip a spoon into this New York Times Cooking Recipe with a Happy Hemp twist.


    • HAPPY HEMP TWIST – 3  tablespoons CBD Olive Oil,  more for drizzling 
    • 1  large onion, chopped
    • 2  garlic cloves, minced
    • 1  tablespoon tomato paste
    • 1  teaspoon ground cumin
    • ¼  teaspoon kosher salt, more to taste
    • ¼  teaspoon ground black pepper
    •  Pinch of ground chile powder or cayenne, more to taste
  • 1  quart chicken or vegetable broth
  • 2  cups water
  • 1  cup red lentils
  • 1  large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3  tablespoons chopped fresh cilantro


  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with CBD olive oil and dusted lightly with chili powder if desired.

    Cred: nytcooking

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