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RealHeal uses and recipes

 

REALHEAL RECIPES
November 5th 2018

Intro

Hemp oil is a health hero, and that’s why we chose it as the base of our CBD tincture. It benefits us by giving us enough omega-3 to strengthen hair and support the microorganisms in our intestine which fight off cold and flu. It’s also a dietary source of fatty acids omega-6 and linoleic acid, which support our skin’s glow and brain health. These fatty acids are essential for optimal health because they are the producers of our body’s naturally occurring cannabinoids. The spinal cord, the brain, the spleen, the urinary tract and even white blood cells are home to cannabinoid receptors, making the endocannabinoid system, which serves to regulate fertility, pregnancy, appetite, mood, memory, and sensations of pain. To support this system with hemp oil, especially if infused with CBD like our RealHeal tincture, is to support your body’s optimal wellbeing.

Our tincture can be ingested on its own, straight from the dropper. It’s renowned for healing inflammation. It’s also stable enough to use in a variety of tasty, nourishing recipes! Some foods are known to cause inflammation, to varying degrees for different people. The right kinds of food will actually combat inflammation. We formulated 3 recipes that use soothing ingredients and optimal preparation techniques, featuring RealHeal’s CBD tincture. Bon appetit, and happy healing.

#1-Wolf of Walnut Street smoothie

Not all smoothies are created equal. Though made from natural ingredients, some smoothie recipes require a lot of frozen fruit. This sweetness can spike blood sugar, destabilizing energy levels. This lovely smoothie includes protein蜉 and cinnamon蜉, both ensuring the sugars get processed in our bodies without causing a crash later on. No need for frozen ingredients, which can hinder digestion by cooling down our stomach’s temperature, forcing the body to spend energy thawing the food, before it’s able to be digested chemically.

IN A BLENDER place 1 banana, 3/4 cup cold mylk, scant handful of soaked walnuts蜉, scant handful of pitted dates (soaked briefly in warm water, if necessary), ½ tsp cinnamon, 5 ml RealHeal CBD tincture, 1 tsp maca powder (optional, but oh-so suited to this recipe.). Blend til smooth, and then some. Of course, thicken or thin it with mylk as you please.

#2-Kitchari

Originating from the Indian subcontinent, Kitchari is an easily adaptable dish (with many spellings, too.). The name itself means mixture. It can be eaten for breakfast, lunch and dinner for days, even weeks straight to cleanse the digestive system, to heal the body. There are many potential flavour combinations. Allow our recipe to be a base upon which you build an optimum meal.

RINSE 1 ½ C uncooked rice and 3/4 C uncooked mung seperately in a strainer under running water, mixing around with clean hands to ensure even rinse..
COOK both in the same pot with 8 cups of water until extremely soft, about 20-40 minutes.
MEANWHILE prepare 2 C total of chopped vegetables. Choose your favourites, choosing local and in-season wherever possible. Add them to the cooked rice and mung, and let the vegetables cook until soft.
IN A SEPARATE SMALL PAN warm 2 tsp of ghee (EVOO is an okay substitution) in which to saute ½ tsp each of coriander seeds, mustard seeds and cumin seeds, cooking and stirring until they begin to ‘pop’. To this add ½ tsp each of coriander powder, turmeric powder and then a pinch of asafoetida (a.k.a. ‘Hing’, if you can find it. Omit it if you can’t.). As soon as stirred, add this to the pot of cooked rice, mung and vegetables. Once portioned, stir in 5 ml of RealHeal CBD Tincture to each serving.
FINISH with mineral salt and fresh, chopped cilantro.

#3-Butternut Squash Soup

  1. This classic has been begging for RealHeal tincture to complement its earthy taste. Its sweet, herbal notes are perfect to be eaten with hemp oil, and so is its texture.
    CUT two medium/large butternut squash lengthwise. Discard seeds and stringy centre, lightly cover in EVOO, salt, pepper, and then roast cut side-down in a preheated 375 degree oven for at least an hour, until soft. Then scoop the flesh, discard the skins.
    SAUTE a diced onion, ½ grated ginger and ½ grated turmeric on low heat in 3T of ghee, grass-fed butter or EVOO, until just translucent. And the roast squash, 1 tiny apple, grated, and 4 C of broth (suggested: chicken bone broth) and mix well.
    BOIL the soup so far with a sprig of thyme for at least 20 minutes.
    BLEND the soup (remove the woody thyme sprig first) with ⅔ C coconut milk. If you think it looks too thick, likely because the butternut squash used were particularly large, add more broth a ½ cup at a time. Season to taste with salt, pepper, and if you like heat, a pinch of cayenne.
    GARNISH each bowl of soup with a spoonful of local, organic yoghurt, toasted walnuts, toasted sesame, and a drizzle made from mixing together 5ml unpasteurized honey with 5 ml RealHeal CBD tincture. Fresh cilantro goes well here, too.