The growing trend of juicing raw cannabis can be enjoyed by those that prefer CBD. Cannabinoids, when not heated, are non-intoxicating. If THC is not heated, it is THCA and does not produce a high. Using a high-CBD cannabis strain can help you get more CBDA, which carries the same benefits as CBD. Try these raw high-CBD cannabis strain juice recipes and reap the benefits with no high at all.
To help you with your recipes, we've compiled a list of the most common high-CBD cannabis strains. These are available in most markets. Make sure that the cannabis is cut just as you're arriving as it must be fresh. Cannabis that has already been harvested and has started its drying/curing process will not produce the same results.
Look for these strains in your local cannabis market:
Steven Hawking Kush
Sweet and Sour Widow
Ask your local cannabis dispensary if they know of a cultivator or caregiver in the area that may have these strains. They may stock these strains regularly, so they may be able to put you in contact with the cultivator for their particular dispensary. Also consider joining local cannabis groups on social media. You may be able to connect with a caregiver or cultivator there. There is also the option of growing your own if home cultivation is permitted.
½ cup juiced high-CBD raw cannabis
1 cup cucumber juice
1 cup lime juice or frozen concentrate
Combine the juices together, place into a popsicle mold and freeze at least 6 hours. (If you don't like lime, consider raspberry, watermelon or strawberry juice instead)
1 cup coconut milk
2 cups Greek yogurt
½ cup juiced raw high-CBD cannabis
Juice of 3 limes
½ cup toasted shredded coconut
Toast the shredded coconut in a dry, nonstick pan on the stove. Use a large mixing bowl and combine all of the ingredients. Mix thoroughly and pour into a popsicle mold. Allow this to freeze for at least 6 hours.
Note: If you don't have a popsicle mold, you can use a silicone cupcake pan and make individual portions this way as well.
If you are not a lime fan, substitute any fruit that you'd like. These can also be dipped in chocolate.
¼ cup raw high-CBD cannabis juice
1 cup Greek yogurt or sour cream
¼ cup real mayonnaise
½ clove garlic grated
2 tsp. minced onion (dry minced onion)
½ cup spinach wilted and chopped
½ tsp. salt
½ tsp. black pepper
½ tsp. celery seed
1 tsp. Italian seasoning
4 oz. softened cream cheese
1 green onion snipped thinly on a bias, including the white portion
¼ cup finely chopped water chestnuts
Combine all ingredients in a bowl and mix thoroughly. Taste and adjust salt and pepper as needed. Serve with crackers, crostini or pumpernickel bread cubes.
Note: If you do not like water chestnuts, crumble sliced almonds instead.
¼ cup juiced raw high-CBD cannabis
1 cup Italian parsley
½ cup fresh basil leaves
½ teaspoon fresh oregano
2 teaspoons fresh garlic, grated
¾ cup olive oil
Pinch of sea salt
5 grinds fresh black pepper
¼ cup sherry or champagne vinegar
Place all ingredients in a blender and blend until smooth. Add fresh lemon juice if you prefer a little more acid. For a different approach, use cilantro instead of parsley.
This vinaigrette works best when you put the vinegar in first and pulse the herbs a few times to get them started. Add the cannabinoid juice last so it doesn't get warmed by the blades of the blender. Slowly drizzle in the olive oil so that all of the ingredients emulsify well.
If you like a little spice, add a teaspoon of Dijon mustard or crushed red pepper flake.
This vinaigrette can be used on a fresh salad, in pasta salads, cous cous salad or over a chilled rice dish. It can also be used as a sauce over chicken, beef or pork if left cold. Also consider adding chopped jalapeno and tomatillos to make this a quick salsa verde for tacos.
2 Tbsp. juiced raw high-CBD cannabis
3 large avocados
Zest and juice of 1 lime
1 jalapeno pepper, seeded and diced small
1 large clove garlic, grated
2 Tbsp. chopped fresh cilantro
½ small red onion diced
2 Roma tomatoes, seeded and diced
½ tsp. sea salt
½ tsp. ground black pepper
½ tsp. cumin
Scoop out the avocados and mash them slightly. Leave them just a little bit chunky. Fold in the cannabis juice. Add the remaining ingredients and mix thoroughly. Chill and serve with tortilla chips or as a garnish for nachos.
½ cup juiced raw high-CBD cannabis
1 pound vegetables of your choice (mix and match vegetables if you wish)
2 sprigs fresh rosemary
2 sprigs fresh Thyme
2 sprigs fresh dill
2 tsp. whole black peppercorns
2 tsp. whole mustard seeds, toasted
1 tsp. whole coriander, toasted
1 tsp. Italian seasoning
4 cloves garlic, smashed and peeled
1 cup apple cider or red wine vinegar
1 cup water
1 Tbsp. sea salt or kosher salt
1 Tbsp. sugar (optional)
This recipe requires a couple of steps. Collect 2 pint jars with wide openings. Make sure the rings and lids are intact. Wash and dry completely.
Trim the veggies into manageable pieces.
Place herbs and garlic into a bowl and combine. Add ½ to each jar. Add the veggies. Leave 1-inch of space above the veggies in the jar. Pack them in rather tight.
Now, make the pickling liquid by adding the water, salt, vinegar and sugar into a saucepot. Bring this to a boil and pour over the veggies. Leave a little room to add the cannabinoid juice.
Seal the jars and allow to cool to room temperature. Add the raw cannabinoid juice, reseal the jars and place in the fridge.
Do your best to let these be for 2 full days before diving in. They will last 2-months in the fridge.
These recipes are easy to make and are a great way to creatively introduce cannabinoid into your body. Think about hosting a cannabinoid-based dinner party, but make sure to inform your guests that the recipes will include juiced raw high-CBD cannabis. Inform the guests that there will be no high associated with the dinner as the cannabinoids are not being heated. We hope you enjoy making these recipes.
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