• Anna Griffin

A Very CBD Thanksgiving!

Thanksgiving . . . Our favorite time of year is right around the corner, heralding the start of the holiday season, special memories made with family and friends, great food, gratitude, and celebration! A time when we come together to give thanks for our blessings, reminisce fondly about times and friends gone by in the last year, and raise a glass with grateful hearts!

Yes . . . Perhaps in our most, wildest dreams and hugely rose-tinted spectacles!

The reality is the holidays are stressful. Even if we have no family squabbles to contend with around the dinner table, there is the coordinating of schedules around jobs and raising a family, the inevitable need to not upset anyone about choosing where and who you’ll spend it with, the menu and accommodating everyone’s different eating habits, and finally getting to our destination on time . . . Hours stuck in traffic on the road, or worse transiting multiple airports across the country during the busiest time of the year, all trying to get where we’re going like slow-moving cattle.

As a host/ess with the most/ess, could there really be a better time to introduce delicious, CBD-infused dishes to your menu than now, at your Thanksgiving Dinner Smorgasbord? Sure, Great Uncle Marty will be passed out and snoring in the armchair on brandy before the turkey’s even out of the oven, and your leery, loud-mouth cousins will be drunk on the couch watching the football, yelling for more beer . . . However, for those of us wishing to experience a lighter holiday without the stress or hangover, here’s the scoop . . . These delicious additions to your menu are sure to please everybody at the table, especially you, our gracious host!

Now, let’s get the party started . . .

Cranberry, Pecan & Goat’s Cheese Salad

A great salad is always a strong introduction to a tasty menu. This is one of our favorites . . . Super quick and easy to prepare, and with it’s combination of taste and texture, always wins fans around a dinner table.

Prep Time: 10 minutes

Serves: 8-10 people


8oz organic, baby spinach

8oz organic, wild arugula

I cup crumbled, candied pecans

I cup dried cranberries

½ cup crumbled goat’s cheese


1/3 cup of balsamic vinegar

1/4 cup of olive oil

1 tbsp Dijon Mustard

1 tbsp Agave

2 cloves garlic

Freshly ground sea salt and black pepper as desired

2 ml (2 x dropperful’s) of our Lemon flavored, 1,000 mg Tincture


1. Place all of the chilled, salad ingredients in a serving bowl.

2. Whisk olive oil, balsamic vinegar, mustard, and agave in a bowl. Crush the garlic cloves and add to dressing, whisking with a fork.

3. Add CBD, give it a quick final whisk, pour over salad, toss, serve immediately, and enjoy!

The Main Event!

Rosemary Stuffing

Thanksgiving stuffing is a main event, oftentimes anticipated more than the turkey (something to do with officially being able to pig out on carbs for a day)! To make it from scratch is an unavoidable commitment on this holiday, as you can’t wing it with a box of Stovetop. However, it will be so worth the effort when little voices around the table ask for more!

Prep Time: 3 hours

Serves: 6-8 people


1 loaf crusty, rosemary & olive oil infused bread

6 tbsp butter

2 eggs

I large sprig rosemary

3 leaves sage

2 cups chicken or vegetable broth

1 head garlic

1 large onion

3 celery stalks

1 ½ cup of mushrooms

Olive oil

Freshly ground sea salt and black pepper as desired

3 ml (3 x dropperful’s) of our Lemon flavored, 1,000 mg Tincture


Preheat Oven to 400 F. Peel off outer layer of garlic and cut off top of head to expose the tops of each clove. Place head of garlic in a cupcake tin and pour 2 tbsp olive oil on top. Place a second cupcake tin on top, and bake for 1 hour. Let cool.Set oven temperature to 225 F. Cut loaf of bread into 1” cubes and spread out on a baking sheet. Bake for 20 minutes, stir to re-arrange cubes, and repeat twice for a total of 1 hour baking. Preheat oven to 375 when complete. Dice onions, celery, rosemary, sage, and mushrooms.Melt 4 tbsp of butter on low heat. Add in celery, onion, and ⅔ tsp salt (to taste). Stir occasionally for 15-20 min until onions are translucent. Add in herbs and cook for 2 minutes. Set aside.Turn heat to high. Add 2 tbsp olive oil and stir in mushrooms with a sprinkling of sea salt. Cook 5-8 minutes, stirring occasionally.Mix mushrooms, onion, and celery together in a bowl, and add in 4 mashed cloves of garlic.Whisk eggs, ¼ tsp salt, and freshly ground pepper (to taste)  into chicken broth. Stir vegetable mixture and bread into this and stir until evenly coated. Pour into 9×13 pan.Melt 2 tbsp of butter and drizzle over the top of the stuffing. Top with foil and bake for 25 minutes at 375F. Remove foil and bake for another 15-20 minutes until golden brown.Let stuffing cool slightly and drizzle the CBD over the top. Enjoy!

As an additional choice, infuse the CBD Tincture into a bowl of cranberry sauce by stirring it in before serving. The lemon flavor of the CBD will effortlessly compliment the tartness of the cranberries.

Leaving things on a sweet note . . .

Maple Cinnamon Whipped Cream

Even if you have eaten twice your body weight in food already, a bite (at least) of Thanksgiving desert is mandatory as it officially ends the meal. Whether serving apple or pecan pie or both, delicious, whipped cream always has guests in a tastebud frenzy and is the perfect close to a great Thanksgiving feast.


8oz heavy whipping cream

2 tbsp maple syrup

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp salt

2 ml (2 x dropperful’s) of our Lemon flavored, 1,000 mg Tincture


Add all ingredients to a food processor and whip on high until mixture forms stiff peaks.  Gently fold in the CBD. Place in a serving bowl and enjoy that slice of pie!

43 views0 comments

Recent Posts

See All