Food and Recipes

Thai Chicken Slaw

In small saucepan, combine chicken with broth and peppercorns. Smash and mince 1 garlic clove and add with several mint leaves. Bring to a boil, cover, and poach for about 15 minutes or until a meat thermometer registers 165 F (75 C) when inserted in the thickest portion of the flesh. Remove chicken from broth and set aside to cool. Discard liquid. When cool enough to handle, shred chicken into

Spicy Chipotle Veggie Sliders

In small, dry saucepan, toast raw millet or quinoa over medium heat for 2 minutes, until it becomes aromatic. Stir often. Be careful not to let it burn. Slowly add water, being careful not to let it sputter. Stir in garlic and half the oregano. Cover, reduce heat, and simmer for 15 minutes. Add a splash more water if millet begins to stick. Avoid stirring too much or it will

Juicy Mini Meatloaves with Red Wine Glaze and Whipped Yams

In blender, place Red Wine Glaze ingredients and whirl until chunky. Transfer to small saucepan and bring to a boil over medium heat. Gently boil, uncovered, until mixture is reduced by half and thickened, about 20 minutes. Stir often. Meanwhile, preheat oven to 350 F (180 C). Generously grease 6 cups of a muffin pan and set aside. In small skillet, heat oil. Add onion and sauté until softened. Stir

Lemony Seared Smoky Scallops with Shaved Asparagus Salad

In large bowl, make dressing by combining lemon juice, mustard, lemon zest, and syrup or honey. Stir to blend. Slowly whisk in olive oil until emulsified. Set aside. Snap woody ends from asparagus spears and discard. Using mandoline or vegetable peeler, shave spears lengthwise into long fronds. Place in bowl with dressing. Do not toss. In small pot of boiling water, cook fava beans for about 4 minutes, or until

Radish Salad with Miso and Garlic CBD Vinaigrette

Miso and Garlic CBD Vinaigrette 4 Tbsp avocado oil or extra-virgin olive oil Freshly squeezed juice of 1/2 lemon 2 tsp light miso paste 1 tsp Dijon mustard 1 garlic clove, finely chopped or grated using microplane Salt and cracked black pepper, to taste 1/2 tsp CBD oil Salad 1 head romaine/cos lettuce, washed, dried, trimmed, and split down middle lengthways Avocado oil or extra-virgin olive oil for brushing and

The Ultimate Guide to Cooking with CBD

I was feeling creaky after a transatlantic flight, limbs having been shoved into 90-degree angles for more than nine hours. Despite compression socks, my ankles were swollen, and my mind was foggy thanks to the multi-hour marathon of movies and recycled air. Then I remembered a conversation with Chef Julia Jaksic, the mastermind behind Cafe Roze, an all-day eatery in my Nashville neighborhood. With its millennial pink accents and storefront

Cozy Vegetable Soup

In large soup pot, heat olive oil over medium and add onion. Sauté for 2 minutes, then add butternut squash and carrots. Sauté for 5 minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15 to 20 minutes. Enjoy immediately. To store,

Creamy Avocado Pasta Salad

Make the salad: Bring large pot of water to a boil. Add pasta and cook according to package instructions. Once cooked, drain and rinse with cold water. Set aside. In large salad bowl, combine bell pepper, broccoli, corn, and red onion. Make the dressing: Using food processor, combine avocado, garlic, basil, sunflower seeds, lime juice, extra-virgin olive oil, and sea salt and pepper. Blend until smooth and creamy. If the

Soft and Chewy  Chocolate Chip Cookies

Preheat oven to 350 F. Grease cookie sheet with a little coconut oil or cover with parchment paper. In food processor, pulse oats until ground into a coarse flour texture. In large bowl, combine oat flour, baking powder, baking soda, and sea salt. In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold