Excerpted with permission from CBD Every Day: How to Make Cannabis-Infused Massage Oils, Bath Bombs, Salves, Herbal Remedies, and Edibles by Sandra Hinchliffe. Copyright 2019 Skyhorse Publishing, Inc.
About the author: SANDRA HINCHLIFFE is the founder of posyandkettle.com , a home herbalist, allergy chef, autoimmune disease survivor, and an inventor of pretty things for people of sensitive constitution. She uses her 30+ years background as a home herbalist and medical cannabis patient to create a repertoire of recipes designed to be both beneficial and delightful. She is the author of The Cannabis Spa at Home, the first book to bring together cannabis, spa, and herbal healing, High Tea, a collection of gracious cannabis tea-time recipes for every occasion, and CBD Every Day, a farm-to-table CBD experience guide with a collection of allergy-friendly, preservative-free, artificial fragrance-free and dye-free CBD-infused edible and spa recipes.
About the recipes: Two delicious CBD recipes perfect for any gathering like a tea party, luncheons, or movie night and both recipes are free from all major 9 allergens (soy, peanut, tree nut, egg, dairy, wheat (gluten), sesame, fish, shellfish). Your jerk seasoning can be adjusted to any heat level you desire by omitting or adding more pepper.
One of my personal favorites for movie night at home! Don’t throw away your pumpkin or squash seeds; save them (they can be frozen if you can’t make this recipe right away) to make this delicious CBD-infused snack. If you love hot and spicy, you will love this, but if you would like to back off some of the heat, use less of the habanero pepper.
Jerk Roasted Pumpkin Seeds
Makes several servings
Seeds scraped from 1 or 2 fresh pumpkins or squash, unwashed
1 tbsp (3g) fresh thyme OR lemon thyme
1 tbsp (3g) fresh parsley
1 fresh habanero pepper, chopped, seeds removed
1 tsp (2g) allspice
1 tsp (2g) garlic powder
1 tsp (2g) onion powder
1½ tsp (8g) sea salt
½ tsp (1g) cracked black pepper
1 tbsp (15ml) lemon juice
1–2 tbsp (15ml–30ml) CBD-infused coconut oil, melted
1. Preheat the oven to 360° F (182° C). Line a baking sheet with parchment paper and set aside.
2. Scrape the seeds from the pumpkin or squash, clean the strings and fibers out of the seeds, but do not wash the seeds so that the flavor is retained.
3. In a bowl, combine all the seasoning ingredients, including the CBD oil. Add this to the bowl with the pumpkin or squash seeds and toss to combine thoroughly.
4. Spread the seasoned seeds in one layer on the baking sheet lined with parchment paper. Roast in the oven for 10 to 15 minutes or until a little brown. Remove from the oven. These can be served immediately, or they will store for a week in an airtight container.