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In the spirit of Cinco De Mayo, we reworked a classic with a little help from our friends at East Fork Cultivars.

 
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T H E “ O G ”

There’s nothing like the original. Simple + Delicious. We’ve put a CBD spin on this old school fave, starting with a CBD salt rim.

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Y o u ’ l l n e e d :

(Serves 4)

  • East Fork Cultivars CBD Drops, 12 ml (40mg CBD)

  • 8 oz Tequila Blanco

  • 4 oz Cointreau

  • 4 oz Fresh Lime Juice

  • Sea Salt

S t e p s :

  • Combine all ingredients in a shaker and add ice

  • Shake and strain into CBD salt-rimmed rocks glass

  • Garnish with lime and jalapeño slice

C B D S a l t R i m :

  • Place small amount of East Fork CBD Drops onto a plate and run the glasses edge through to coat the rim of the glass

  • Flip the glass upside down and place the rim evenly onto plate of Chile seasoned sea salt


S W E E T + S O U R

First it’s sour, then it’s sweet. This twist on a classic will have your taste buds on overdrive and the rest of you on relax mode

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Y o u w i l l n e e d :

(Serves 4)

  • East Fork Cultivars CBD Drops, 12 ml (40mg CBD)

  • 8 oz Tequila Blanco

  • 4 oz Fresh Orange Juice

  • 4 oz Fresh Lime Juice

  • Pink Himalayan Sea Salt

    S t e p s :

  • Combine all ingredients in a shaker and add ice

  • Shake and strain into CBD salt-rimmed rocks glass

  • Garnish with lime and jalapeño slice

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C B D S a l t R i m :

  • Place small amount of East Fork CBD Drops onto a plate and run the glasses edge through to coat the rim of the glass

  • Flip the glass upside down and place the rim evenly onto plate of Chile seasoned sea salt


S P I C Y

Start by simply infusing a decanter of Tequila with CBD + Jalapeño. Then add some staples and voila.

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S t e p s :

  • Fill decanter with tequila and jalapeños

  • Add East Fork Cultivars CBD Drops, 12 ml to every 8 oz. of tequila

  • Give the decanter a good shake and then let sit for up to 3 days

  • After 3 days, strain ingredients out through a fine mesh strainer, and back to its decanter for your enjoyment

  • Combine all ingredients in a shaker and add ice

  • Shake and strain into CBD salt-rimmed rocks glass.

  • Garnish with lime and jalapeño slice

C B D S a l t R i m :

  • Place small amount of East Fork CBD Drops onto a plate and run the glasses edge through to coat the rim of the glass

  • Flip the glass upside down and place the rim evenly onto plate of chile seasoned sea salt



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Indulge with a dose of chill.

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Y o u w i l l n e e d :

  • 4 oz Dark Rum (You can also use Vodka or White Rum)

  • 2 tblsps Grön Chocolate Sauce

  • 2 tsp Honey, Agave or Sweetener

  • 6oz Coconut Milk (Cashew & Almond Milk will work also.)

  • .5 tsp Vanilla Extract

  • .5 cup Water

  • 6 oz Coconut Whipped Cream 

  • 4 squares of Grön Chocolate Bar grated into shavings

Serves 2, 22 mgs CBD per serving

S t e p s :

1.     First, make the cocoa.

In a small pot add water, coconut milk, vanilla extract and sweetener.

Put this mixture on a medium-low heat on the stove. Stir occasionally to make sure that the mixture doesn’t burn or stick to the bottom of the pot.

Once the mixture comes to a boil remove it from the heat and add in the Chocolate sauce and whisk it all together.

2.     Into the mugs, pour one 2oz shot into each. 

3.     Give the cocoa one last whisk to make sure that everything is mixed together and then split the hot mixture between the 2 mugs. 

4.    Add a dollop of Coconut Whipped Cream to each mug and top with 2 Gron Chocolate squares shaved on top.

5.    Finish off with a straw, sip and enjoy!

T I p s :

  • You can make your own coconut whip by adding a can (8oz) of Coconut Cream, 1 tsp vanilla extract and 1 tsp sweetener syrup to a high power blender and blend until whipped into a whip cream like texture.

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Triple chocolatey and extra delicious. These muffins pack a healing punch with 2 kinds of CBD Chocolate from our friends at Grön.

Y o u w i l l n e e d :

  • 1/2 cup CBD Chocolate Sauce (48 mgs CBD if using the Grön Chocolate sauce)

  • 1 stick Butter (1⁄2 cup)

  • 3/4 cup Sugar

  • 2 Eggs (Room Temperature)

  • 1 tsp Pure Vanilla

  • 1/3 cup Greek Yogurt

  • 1/2 cup All Purpose Flour

  • 1/3 cup Unsweetened Natural Cocoa Powder

  • 1/2 tsp Baking Soda

  • 1/4 tsp Salt

  • 1/2 cup CBD Chocolate Squares

  • 1/2 cup Chocolate Chips (semi-sweet)

Makes: 12 muffins


S t e p s :

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  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

  • Place CBD chocolate sauce in saucepan and warm over low heat, whisking to insure that it is completely smooth. Place melted chocolate sauce in bowl. Whisk in the sugar, eggs, vanilla, and Greek yogurt. Set aside.

  • Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine. You can use an electric hand mixer or spatula to make sure there are no flour lumps. Fold in the chocolate chips into the batter. The batter should be thick.

  • Use a small ice cream scoop or measuring spoon to spoon the batter evenly into each cup or liner, filling each all the way to the top.

  • Place an equal amount of CBD chocolate chunks on top of each unbaked muffin.

    Most of these chunks are 5mgs of CBD, always check the serving size on the label. In most cases, 3 squares would equal 15mgs of CBD.

  • Bake the muffins for 5 minutes at 425° then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is 22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

T i p s :

  • If freezing, these will stay good for up to 3 months.

  • Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.

  • You can add icing to these muffins and treat them as a dessert cupcake!


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“TREAT ME” SUNFLOWER SEED BUTTER by BLOOMING CULTURE, our go-to pet brand, is the star of this easy and fun dog treat recipe. Give your dog a soothing treat next time they’re a good doggy. Prep time 30 minutes, cook time 30 minutes.

Y o u w i l l n e e d :

  • 1/2 cup Blooming Culture “Treat Me” Sunflower Seed Butter

  • 1 1/4 cup Oat Flour

  • 2 tbsps Rolled Oats

  • 2 tbsps Flax Seeds

  • 1 tsp Baking Powder

  • 2 Eggs

  • 1/4 cup Milk

  • 1/2 cup Chicken Broth

  • 2 tbsps Shelled Unsalted Sunflower Seeds

S t e p s :

  • Preheat oven to 325°F.

  • Combine flour, oats, flax seeds, and baking powder in a large bowl.

  • Combine eggs and milk in a bowl and beat using an electric mixer until well combined. Add to the bowl with the flour mixture and combine. Add chicken broth and sunflower butter.

  • Knead dough on a floured surface for 1 to 2 minutes. Roll out dough thinly using a rolling pin and cut out cookies using your chosen cookie cutter. Place on prepared baking sheets.

  • Bake in the preheated oven until lightly browned, about 30 minutes. Let cool.

W A T C H T H E V I D E O :



Y o u ’ l l n e e d : (Serves 4)

  • East Fork Cultivars CBD Drops, 12 ml (40 mg CBD)

  • 8 oz Tequila

  • 4 oz Fresh Lime Juice

  • 3 Jalapeños, sliced

  • Chile Seasoned Sea Salt


 


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Müru Winter Jamaica Spiced Tea


Try this refreshing mocktail : Winter Jamaica Spiced Tea. The mix of spices alongside Müru’s CBD Elixir will give your chill factor a kick into overdrive.


Y o u ’ l l n e e d : (Serves 2

  • 1/2 Cup Dried Hibiscus

  • 1/4 Cup Dried Passionflower

  • 1tsp Cinnamon

  • 1tbl Nutmeg

  • 1tbl Whole Cloves

  • 4 Cups Water

  • Fresh Date Syrup to Taste (We Suggest 1-2 Tablespoons per Cup)

  • Hibiscus Sugar

  • Lime Slice

  • 2 Droppers Müru CBD Elixir

    Recipe courtesy of Chelsea Smith @thebakedunicornqueen

S t e p s :

  • Steep Hibiscus, Passionflower, and Spices in Water over medium heat until it becomes a deep pink, for a more intense flavor let steep for up to 24 hours.

  • Strain Tea Mixture through cheesecloth into new clean pot.

  • Combine 2 Droppers of Muru CBD Elixir with 2 Tablespoons Date Syrup and combine with Hibiscus Tea

  • Combine

  • 1 Cup Sugar with 2 Tablespoons Dried Crushed Hibiscus Flowers and rim glass.

  • Pour over Ice into Hibiscus Sugar rimmed glass

  • Garnish with Lime

  • Kick back + relax!