CBD and Tea: 12 Tea Inspired Recipes to add CBD to right now!

By: Megan Lyn Farley

Hi, yes, I am talking about tea again, won’t you join me? 

Honestly, coffee gets all the spotlight, but I am her to remind you that tea should not be overlooked. It can give you a gentle caffeine boost when needed, or it can lull you to sleep. It can be served hot, iced, dressed up like a fancy latte or turned into cookies. The herbal benefits alone should be inspiration enough to start incorporating tea into your life, and the versatility it has to offer is an added bonus. 

Obviously here at Kush Queen, we like to find all the ways to add CBD to our day, so here I am. The ways in which to utilize tea, much like CBD are endless, and I found some tasty (and some unconventional) tea-inspired recipes that you should definitely add CBD to.

It is honestly as easy as adding a few droppers of Bare Daily Wellness to the recipe to achieve your desired dosage. Pay attention to serving size and then choose how many milligrams of CBD you would like per serving. Each dropper of our Original Bare CBD Tincture offers just over 16mg’s of CBD, so you can use that to determine how many droppers you will need. 

After much research, thank you Pinterest, I have found 12 unique and enticing Tea-Inspired recipes that I think you should definitely try and definitely add CBD to. I was inspired by our very own CBD Bath Bomb Tea Collection, Obvi, so these recipes will be incorporating Matcha, Earl Grey, and Chai teas. 

MATCHA TEA INSPIRED RECIPES

1.Matcha Popcorn

While green popcorn may seem a little strange, It sounds delicious! I would recommend adding your Bare Daily Wellness drops to the Matcha topping blend. And while this recipe calls for making stovetop popcorn, which if you can, probably tastes way better, but feel free to make the Matcha topping and toss with your favorite microwave popcorn option!

2. Matcha Shortbread Cookies

The green color of these cookies in 100% natural from the Matcha powder! SO fun! These would be great for a Halloween Party, St.Pattys day, or if we are being honest, a basic Tuesday. You will want to add in your CBD tincture with your butter and take it easy. Adding too much oil may alter the consistency of the cookies. I would recommend starting with 2-4 droppers for the recipe to see how they turn out. OR you can replace half the butter with this Cannabutter Recipe

3. Matcha and Orange Smoothie

The citrus addition to this Matcha smoothie makes it bright and refreshing. While fall is just around the corner, the heat is still kicking, and this is a great way to cool down while enjoying a sweet treat and getting in loads of health benefits. You will want to blend all of the ingredients according to the recipe, THEN add in 1-2 droppers of Kush Queens Bare Daily Wellness and pulse for a few more seconds until fully incorporated. Pour it up and enjoy! 

4. Matcha and Chia Seed Smoothie Bowl

When you want all the goodness of a smoothie, but are in a spoon kind of mood, in comes the smoothie bowl. My favorite way to trick my brain into thinking I am eating ice cream. This recipe takes the goodness of Match and combines it with frozen bananas and avocado to bring you an ultra-creamy smoothie bowl experience. Top with Chia seeds for a health boost, and whatever fresh fruits, granola, and nuts you’re vibing with! You can add your CBD oil to this recipe by blending it into the smoothie, or by adding it to Granola if that is one of your chosen toppings. 

CHAI TEA INSPIRED RECIPES

5. Chai Tea Energy Balls

Energy balls offer a foolproof way to add protein to your diet while also satisfying your sweet tooth. You can easily adapt the ingredients to your taste preference, but this Chai tea inspired version seems pretty near perfection. Add 4-6 droppers of Bare Daily Wellness CBD oil into this recipe with the wet ingredients and your energy balls will have 4-6mg of CBD each. 

6. Chai Spiced Oatmeal Cookies

Oatmeal cookies remind me of my childhood. Each bite is packed with nostalgia. Adding in Chai Spices honestly feels like the universe merging my current self with my child self to remind me that we are the still the same person. Too deep for an oatmeal cookie recipe? I don’t think so. I recommend removing ½ tbsp of butter from this recipe and adding ½ tbsp of Kush Queens Bare Tincture

7. Vanilla Chai Oatmeal

When you need a quick and fulfilling breakfast, oatmeal has your back. Protein-packed and unbelievably adaptable. There is an oatmeal option for almost everyone! This oatmeal takes the smooth flavors of vanilla and spices it up with some Chai. It’s a comforting combination to start your day off right. I would recommend trying this CBD Whipped Cream recipe to top your oatmeal! You deserve a dessert for breakfast kind of day! I promise. 

8. Chai Spiced Sweet Potato Pancakes

Pancakes are one of my ultimate comfort foods. Cake, for breakfast, duh! It always felt like I was getting away with something when I would sit down for a pancake breakfast growing up. As an adult, I have continued the tradition, proudly. These pancake stacks are a twist of the classic. Adding Chai Spices and Sweet Potato really switches up the vibe bringing you a pancake with a deeper depth of flavor. Include 2 Droppers of Bare Daily Wellness with the olive oil that already in this recipe. An easy peasy way to add some chill to your morning meal. 

EARL GREY TEA INSPIRED RECIPES

9. Earl Grey Cake with Honey Cream Cheese Frosting

Oh Dear Lord. This cake looks ridiculous! Subtle and decadent at the same time. A perfect flavor pallet you can turn to year around. The addition of the figs really got me. I’m a fig girl for sure! While this may be a more labor-intensive recipe, it will be worth the effort. For this sweet treat, I would add 2-4 droppers of CBD oil into the frosting recipe with the butter. 

10. Earl Grey Granola with Strawberries

Granola, like Earl Grey Tea, is incredibly versatile. It is simple to make, and easy to adapt to all tastes. You can then add it to parfaits, ice cream, smoothie bowls, serve it with milk, or enjoy it dry, fresh out of the oven. Those are just my personal favorite ways to enjoy granola, there are so many tasty uses for granola! Adding CBD to this recipe could not be easier! Just add 3-6 droppers of Bare Tincture to the mixture and toss well before baking. 

11. Early Grey and Blackberry Smoothie

This is an interesting flavor combination that really works. The smooth flavors of Earl Grey balance out the tart sweetness of the Blackberries. If you can get a hold of some fresh blackberries before they go out of season, I would definitely recommend stocking up! Just like with our Matcha Smoothie, you will want to fully blend your smoothie and THEN add your CBD oil and puls for a few more seconds until fully incorporated. 

12. Earl Grey & Honey Milkshake

If you are looking for a splurge-worthy treat to keep you cool, look no further. Loaded with a sweet and smooth flavor, this thick and creamy recipe can easily be adapted for a dairy-free diet by replacing just a few ingredients. Just like with your smoothies, you will want to blend this recipe per the instructions, THEN add your CBD tincture and pulse again for a few more seconds until fully blended. You can also top with this CBD whipped Cream for added herbal benefits and even more decadence. 

If you try any of these delicious tea-inspired recipes with our suggested CBD add-in, show us on the gram and don’t forget to credit the original recipe creator in your posts as well! The Tea-meets-CBD based possibilities are truly endless, so feel free to branch out and use some of these recipe techniques to create your own drinks and treats, packed with the herbal benefits that both tea and CBD have to offer you! And if you happen to prefer a simple cup of tea, milk & honey optional, well that’s okay too!


Don’t forget to follow and tag @kushqueenshop & @kushqueenco in your Instagram posts and stories.

Are you ready to pour CBD on your entire life? Shop Kush Queen below!

Rainbow Roasted Veggies with CBD Butter

By: Kate Marley

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June is always such a wonderful month—warmer weather, summer barbecues, and celebrating Pride month. When Pride rolls around, everything seems to be covered in rainbows, and it always makes me happy to see people celebrating who they are. Plus, many companies, including Kush Queen, rainbow-fy their products and actually donate portions of people’s purchases to LGBTQ+ organizations such as TransLifeline. It’s just such a wonderful way to spread love and joy.

Parades and celebrations often take us outdoors, and what better way to enjoy hot-weather foods and ice-cold beverages than at a barbecue with your dearest friends? I had to give up my grill when I moved from a house to an apartment, so I’ve been trying to find delicious indoor options that anyone with an oven can make. This week, I’ve settled on a recipe that’s super easy but crazy-delicious, and will hopefully remind you of all the summery, rainbow-filled joy that June brings.

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CBD Butter Makes Everything Better, Trust Me On This

This week’s Rainbow Roasted Veggie recipe with garlic-herb butter uses Kush Queen bäre Daily Wellness CBD oil, but you can also use this homemade CBD cannabutter instead. I recommend adding the oil or cannabutter to the garlic-herb portion of the recipe, which will ensure maximum potency of CBD, rather than roasting the veggies with the oil.

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I chose red bell pepper, carrot, yellow crookneck squash, broccoli, and red cabbage to make my veggie rainbow, but there’s so much colorful produce to choose from! I considered adding a few more kinds of vegetables, like kabocha squash and green beans, but I ran out of space on my baking sheet. Also, make sure the veggies are chopped to be similar sizes to ensure even roasting.

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Toss your veggies in a bowl with a tablespoon of olive or coconut oil. If you’re interested in a hint of barbecue grill flavor, add a few dashes of liquid smoke to your oil. I love the mesquite wood flavor, though, admittedly, liquid smoke just isn’t quite the same as a classic charcoal grill. Spread them out on a baking sheet covered with parchment paper, and sprinkle with salt, pepper, and garlic powder. Squash and peppers will cook faster than broccoli and carrots, so check in on your oven periodically to make sure nothing’s too blackened. I, however, enjoy a little crispiness to my roasted veggies, so a few burnt edges make me happy.

How simple was that? But wait, we’re not done yet! Time for the best part:

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Garlic butter! I could coat everything in garlic butter and I’d be the happiest camper. I melted 1 tbsp. unsalted butter with a spoonful of minced garlic, dried parsley, and a pinch of salt and pepper. After mixing, I added two droppers of Kush Queen CBD oil. If you prefer, you can melt CBD cannabutter into the butter mixture instead of the oil, and the flavor won’t be overwhelming when combined with the garlicky deliciousness.

This recipe makes approximately two servings, so if you’re serving a crowd, feel free to double and triple the ingredients. Make sure you spread the veggies out onto multiple baking sheets, or even roast one sheet at a time if your oven temperature is inconsistent. Piling too many vegetables on top of each other will cause uneven cooking and it’s awkward when a third of your food is burned and the other two-thirds are mushy.

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Toss the veggies with the garlic butter, and you’re good to go! I’ve made this recipe three times since I initially wrote this, that’s how much I love it. Rainbows, veggies, summer vibes, and Kush Queen? Please and thank you.

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Don’t forget to follow and tag @kushqueenshop & @kushqueenco in your Instagram posts and stories.

Grab a bottle of Bäre Daily Wellness below for all your summer CBD recipes!

Let them eat “Ugly” Cake: A Summer Inspired CBD Recipe

By: Rochelle Herman

I have an unapologetic and infinite sweet tooth. I will gladly skip dinner so I can have pie ala mode or a delicious infused brownie ala mode. But it’s summertime…and I completely agree, some desserts are just too heavy during those stifling Summer months, plus you don’t want to ruin that summer bod you’ve been working on. 

That’s why this summer dump cake recipe, or ‘Ugly Cake’, is perfect for indulging your sweet tooth while keeping that summer bod. Dump cakes, by title alone, are meant to be so easy you just dump the ingredients in a pan and bake it. Foolproof. The name “ Ugly Cake” came from a friend of mine, who recently was lovingly enjoying the cake and stated, “This Cake sure is Ugly, but it’s delicious.” Having had made, and enjoyed it half a dozen times now, I and my friends would absolutely say it turns out ugly every time. 

So, how could a cake possibly be good for your summer figure? It’s cake right?! Pure sugar?

Well, this cake is made with a box of Angel food mix, a bag of frozen berries, whatever berry screams summer to you, and some sparkling water. To make it CBD infused, just add a few droppers of Kush Queen bare CBD tincture. This is actually an imitation of an old Weight Watchers dessert, and it turns out to be a super low-fat option.

This is a recipe I’ve used for years. Back before I really knew how to cook or had the “courage” to cook from scratch. Before I had the trust in myself to follow copious amounts of directions. I have in fact destroyed many a delicious idea in my past. Dill in homemade spaghetti sauce for instance…was a terrible and disgusting idea. The coveted idea being a delicious homemade spaghetti sauce. Sometimes it’s nice not to have to think about it, and just dump and go. Enter my “Ugly” Cake creation.

Now, how you choose to share this as Ugly Cake is up to you. It could be served a playful joke because you know you’re not a trained baker, and not everything you make turns out bakery floor ready. Served lovingly and dressed up to your liking with powdered sugars and whipped creams.

OR… you could use it as a telling sign, a way to stick it to your guest, so to speak. Maybe your horrible in-laws are coming over, or your bully of a boss, or even a “friend” who you know really just comes over to smoke all your weed. A real master mooch. WELL… Let them eat Ugly Cake. And really make a point to say it to them. “Here, enjoy some Ugly Cake!” As you smirk and haphazardly drop it on the table. Cheeky, but also tasty.

How ever you choose to enjoy it, here’s how you make it.

Grab any loaf pan or casserole dish you have. Dump a bag of frozen fruit in it. I chose a bag of Mixed Berries which had, blueberries, strawberries, and blackberries. Don’t worry about greasing the pan first. Just dump. Add a bag of Angel food cake over the frozen berries. Angel food cake is what will keep this summer-friendly, as it is light and airy and lower in carbs and sugar, but any box of cake will do. Open a can of Sparkling water, I chose some with Lemon flavoring to add another flavor kick because any dessert with lemon in it is a good idea to me! Pour the sparkling water over the cake mix and frozen berries. That’s it. 

If you’d like to make this recipe CBD infused, then after you’ve added the sparkling water, you will add a full dropper (or more to your dosing desires) of Kush Queens bare CBD tincture and mix it together. Just grab a spoon and give it a Gentile stir, making sure the CBD is fully incorporated, evenly through the cake mix. 

THEN…bake it at 350 for 50 min. It may not look pretty, but it will be devoured by you, and any friend or family member you choose. The only thing you’ll need to worry about is if you’ll have enough for later, when the midnight munchies hit.

The lightness of the Angel Food Cake combined with the brightness of the mixed berries and lemon, make this one of my go-to summer recipes and one I don’t feel the least bit guilty about eating all on my own!!


Don’t forget to follow and tag @kushqueenshop & @kushqueenco in your Instagram posts and stories!

Want to try adding CBD to your favorite sweet treats? Grab a bottle of Bare Daily Wellness below!

Summer Salads with CBD Dressing

By: Kate Marley

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When you think of summer foods, what comes to mind? Grilled foods, crisp tropical fruits, ice cream?

For me, when hot weather rolls around, I get intense cravings for salads. Cold, crunchy, healthy salads that make you feel fresh and light. There’s something always so delightful about raw veggies in the summertime. However, I also know that salads can get boring sometimes, especially if you eat them all the time. 

Today, I’m going to share three amazing vinaigrette/oil-based recipes made with Kush Queen CBD oil, and show you what types of salads I used them for.

Chimichurri for Steak Salad

Chimichurri is a raw, parsley-based sauce originally from Argentina. It’s overwhelmingly fresh and sharp and works so well when paired with red meat, citrus, and salt. And it’s actually pretty easy to make, as long as you have access to a blender! 

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I just tossed all of my ingredients, minus the CBD oil, in a small blender, and pulsed until it reached a nicely chopped, semi-emulsified consistency. You may have to add more olive oil as you go. I also definitely added a little too much garlic the first time around, which hits you right in the face when it’s raw. But hey, it’ll definitely keep you healthy.

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I added two full droppers of CBD after my other ingredients were blended.

I used my chimichurri to top a giant steak salad, packed with raw vegetables and even an elote-style corn salad. My sauce was thick and potent and made every bite delicious.

Easy Lemon Vinaigrette for Greek Salad

This vinaigrette is the simplest of the three because there’s no blender involved, and honestly, you don’t even have to pre-mix the ingredients if you’re feeling bold. 

It’s just olive oil, CBD oil, lemon juice, garlic powder, salt, and pepper. That’s really it! It’s the perfect base vinaigrette to add to, with ingredients like cayenne pepper, cilantro, etc. I kept it to the basics for this batch but don’t be afraid to experiment.

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I used my lemon vinaigrette for a fresh and summery Greek salad. Crunchy cucumber, peppery onion, sweet tomato, and salty feta are all it takes to toss together something delicious. I also recommend adding avocado or olives for an extra kick. Well, now I know what I’m making for dinner later.

Raspberry-Orange-Poppy Vinaigrette for Peach and Goat Cheese Salad

I absolutely love fruit-heavy vinaigrettes. They add sweetness and tartness with more depth than lemon juice alone. This pretty-in-pink dressing gets its flavors from orange juice, orange zest, and fresh raspberries. The poppy seeds are optional if they’re not your jam, but they’re mostly tasteless and you get the added benefit of fiber and vitamins. 

I throw my fruits, juice and half of the olive oil in the blender first, leaving out the CBD and poppy seeds.

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Strain the mixture through a sieve to remove all the raspberry seeds. It doesn’t add a very nice texture if you leave them in, in my opinion.

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Add the remaining olive oil, the CBD oil, and the poppy seeds and whisk well. Sometimes raspberries and oranges end up on the tart or sour side. If you find your dressing is a bit more mouth-puckering than you’d like, it’s super easy to add a little bit of honey or sugar until you’re happy with the sweetness. And that’s it! 

I used my vinaigrette for a fruity, vibrant salad. I topped peppery arugula with fresh peach, tangy goat cheese, and red onion. I made a decently large batch of dressing, and it’s great for different types of salads—try it with grilled chicken or even seasoned tofu, if you’re vegetarian!

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Don’t forget to follow and tag @kushqueenshop & @kushqueenco in your Instagram posts and stories.

Ready to add CBD to your favorite recipes? Shop Bare CBD oil by Kush Queen below!

Rainbow Summer Rolls with CBD Peanut Sauce

By: Kate Marley

Okay, I might still be on a rainbow kick. I’m not at all sorry, though, rainbows are delightful. This week, I’m back with another rainbow veggie recipe, but this time, we’re keeping the veggies raw and bright. It’s always so hot in July, and there’s nothing I’d like more than to continue my fresh, cold, crunchy food trend. 

And whether it’s July or December, salad weather or soup weather, I’m honestly always craving Vietnamese and Thai food. I moved away from my favorite Thai restaurant in February and my life just hasn’t been the same since. I miss it every Friday. My typical Thai orders involve satay chicken and spicy curry, but no meal is complete without summer rolls. They’re addicting even though they’re so simple, and making them at home is not as hard as it seems. Plus, summer rolls are often served with peanut sauce, and I could bathe in that stuff (Kush Queen hasn’t approved a  peanut sauce-scented bath bomb yet, so I guess I’ll stick to the Citrus and Matcha bath bombs for now). But this peanut sauce is twice as dope because it’s got a healthy dose of CBD oil. Who knew you could make peanut sauce even better. 

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Summer rolls are actually Vietnamese, but have become popular in Thai restaurants as well. They are different than spring rolls—it’s summer name was a seasonal play on spring rolls—primarily because they are not fried, and are usually a little bit bigger, but sometimes the terms are interchanged. Though I love a crispy spring roll, I prefer the refreshing chill from a summer roll. They’re often made with shrimp, but are also made with chicken, tofu, and just veggies on their own. It’s an all-around wonderful and versatile meal that’s easy to make too much of.

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The most time-consuming part of this recipe is cutting up your rainbow veggies. I recommend julienne-style so you get an easier mouthful but also because it’s easier to roll. It always takes me forever but it’s worth it, I promise. In this recipe, I’ve also added a hint of sweetness with a few slices of strawberry and mango in my rolls. Once that’s done, everything else is smooth-sailing. Usually.

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While you’re cutting your vegetables up, bring a pot of water to a boil. When the water is bubbling, add your vermicelli rice noodles and stir. Be mindful, because these noodles are very thin and do not take as long to cook as traditional noodles, it’s easy to forget about them. But if they’re overcooked, they’ll turn to mush in your hands and won’t make nicely-shaped rolls.

Prepare an ice bath for the noodles (ice baths are simply ice and water in a bowl that will shock your hot foods and immediately stop the cooking process). When your noodles are ready, strain them and toss them in the ice bath. When the noodles have cooled, I like to drain them and sprinkle a bit of rice vinegar and salt on them. I do the same thing when I make sushi rice, and I like the flavor it adds to the rolls.

Next, we’ll make the peanut sauce. I like to do this prior to assembling the summer rolls, because I find that summer rolls will do one of two things the longer they sit: they either get too soft and sticky and tear easily, or they get stiff and chewy.

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The peanut sauce is so quick that you can throw it together in the microwave. You could also heat it on the stove, but I’m all about shortcuts. Combine all the ingredients except the Bare CBD oil in a small bowl, and microwave for 15 seconds at a time. Depending on your honey and peanut butter, sometimes it can come to a boil quickly. I love crunchy peanut butter and think it adds a nice additional texture to the sauce, but creamy peanut butter works great, too. When the sauce is hot and the peanut butter melts with a quick stir, add the CBD oil. If you cook the sauce too long and it becomes thick, I find adding a little extra water at a time smoothes the sauce out and makes it much easier for dipping.

Lastly, let’s assemble!

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Prepare a hot water bath in a wide bowl. It needs to be a higher temperature than lukewarm, but needs to be comfortable to the touch. Take one sheet of rice paper wrapper at a time, and submerge the sheet in the water. After a couple of seconds, place the wrapper on a cutting board or smooth surface. I like to dangle a very small bit of the wrapper from the edge of the cutting board to make it easier to grab.

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Layer your ingredients. I usually start with noodles first but there’s no hard and fast rule. If you add a decorative top, like I’ve done with my fruit, place them slightly above the rest of the ingredients. It will help separate them with a wrapper layer and they’ll stay clean and pretty.

When I roll, I start from the bottom and follow the same rules as burrito-wrapping. Bring the bottom over your primary ingredients, and pull in slightly to tighten the wrapper around. Then, fold the left and right sides over. Lastly, continue to roll the rest of wrapper up, pulling inward to yourself with just enough pressure to keep everything tight.

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You can cut your rolls in half, or in quarters, if you’d like. I really enjoy keeping them whole because I lose less filling when I dip them in the peanut sauce. However you’d like to plate them, I hope you enjoy them. I know I could eat them every day and never get bored. So, continue enjoying the rainbow this summer and save yourself a few bucks on delivery!

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Don’t forget to follow and tag @kushqueenshop & @kushqueenco in your Instagram posts and stories.

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