With a combination of both hemp and cannabis oil, this smoothie offers the benefits and delights of both sides of our favorite flower. Double your pleasure, double your pain relief and — most importantly — double your fun!
Not everyone loves the psychotropic effects of THC, but for those of you who do, this recipe is a party in a glass.
This gluten-free, vegan smoothie can serve as a meal replacement or an in-between-meals snack. You can substitute kale for the spinach and peaches for the mango, but be warned that losing the mango means losing a considerable amount of the terpene myrcene, one of my personal favorites.
2 cups coconut or almond milk
1 ½ cups fresh spinach, rinsed
1 mango, peeled and cut in chunks
½ sliced frozen banana
1-2 tablespoons maple syrup
2 tablespoons hemp seeds
2 teaspoons hemp oil
2 teaspoons canna-coconut oil
1 tablespoon maple syrup
¼ cup hemp seeds
1. Combine milk, spinach, mango, banana, maple syrup, hemp seeds, hemp oil and the optional canna-coconut oil in a blender and blend until smooth.
2. Place the remaining maple syrup on a small plate. On another small plate, spread out the hemp seeds.
3. Take the glasses and dip the rims in the maple syrup. Immediately dip the maple-syrup-coated rims in the hemp seeds.
4. Carefully pour the smoothie into a glass.
Originally published in issue 28 of Cannabis Now. LEARN MORE
TELL US, have you ever used hemp in cooking?