Erin Willis has been blogging about the health benefits of cannabis for several years. She founded Mother Indica, an online resource for cannabis nutrition, education, inspiration, recipes and more. Erin believes that cannabis can be part of a holistic wellness regimen where healing foods and plant medicine come together, allowing people to improve their well-being.
As part of HelloMD’s first live event, Cannabis as a Superfood, Erin is sharing two of her go-to recipes that are simple to make yet feature complex flavor combinations: a garlic-citrus vinaigrette with a farmers market salad and a nourishing green smoothie.
Both recipes include healthy fats, which Erin believes are an important addition to any nourishing, holistic eating regimen. “Fats are incredibly good for you, yet so underrepresented because of the low-fat craze of the ‘90s. At that time, people thought that high-fat foods would result in fat bellies. But I celebrate good-tasting fats and feeling good,” she says.
Erin also reminds us the important role fats play in cannabis edibles. “Cannabinoids are fat-soluble, so they cross the blood-brain barrier better when paired with fats.” This means that cannabinoids like cannabidiol (CBD) dissolve in fat and then become more bioavailable, or easier for the body to use. Edibles that contain cannabinoids should always include some fat so that you can absorb more of the plant’s compounds that are responsible for its many health benefits.
Both recipes also include hemp-derived CBD products from Cured Nutrition. Cured produces a variety of innovative CBD products from dog treats to a CBD-infused cookie dough snack. All of their offerings are made with Colorado-grown hemp that’s tested three times to ensure purity.
Erin decided to include Cured Nutrition products in her recipes because they offer a range of inventive ways to ingest CBD that are easy to work into your favorite foods. And she knows that consuming regular doses of CBD helps to keep inflammation at bay and the endocannabinoid system balanced.
For the dressing:
For the salad:
1.\tPour all of the vinaigrette ingredients—except for the olive oil—into a high-speed blender. Blend for 3 seconds. 2.\tPour in the olive oil and blend again for another 3 seconds. 3.\tAssemble the salad. 4.\tPour the vinaigrette over the salad or place in a small container and serve alongside the salad immediately. This dressing can be stored in your refrigerator for up to 5 days.
1.\tCombine all of the ingredients in a blender; blend until you reach your desired consistency. 2.\tIf the smoothie comes out too thick for your liking, add more coconut water or regular filtered water to thin it out.
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