freitasm:

 

Can't see why not.

 

Cool thanks for that. I just didn't want to fracture the FUG

I am about to start using CBD with the support of my specialists but I want to add it to drinks of food especially breakfast. Anyone have any tasty, healthy recipes that I could add this to?

MikeB4:

 

I am about to start using CBD with the support of my specialists but I want to add it to drinks of food especially breakfast. Anyone have any tasty, healthy recipes that I could add this to?

 

Does it have a taste? Does it change the taste of food when added?

freitasm:

 

Does it have a taste? Does it change the taste of food when added?

 

I have no idea I am waiting for my Pharmacy to get supplies. I am a coward when it comes to yucky taste that's why I never eat Brussel Sprouts, Broccoli and Asparagus 😀

MikeB4:

 

I have no idea I am waiting for my Pharmacy to get supplies. I am a coward when it comes to yucky taste that's why I never eat Brussel Sprouts, Broccoli and Asparagus 😀

 

I did not like Brussel sprouts either but visited the WBC Restaurant in Wellington a few months back - and whoa! Their garlic Brussell sprouts was amazing. So much so, I visited again a week later just so my wife could try it.

MikeB4:

I am about to start using CBD with the support of my specialists but I want to add it to drinks of food especially breakfast. Anyone have any tasty, healthy recipes that I could add this to?

MikeB4:

 

I am about to start using CBD with the support of my specialists but I want to add it to drinks of food especially breakfast. Anyone have any tasty, healthy recipes that I could add this to?

 

A lot will depend on how they're supplying your CBD.

Because cannabinoids are oil soluble most formulations come with pre-decarboxylated CBD in a carrier oil (with a dropper for dosing) or as an oral spray.
Medical doses often use a carrier with a tailored absorption time -especially the higher CBD mixes.
If your specialists are starting you off with a specific dosage it's likely going to be something like 'two drops under the tongue' - a dose that might be difficult to gauge once you start adding it to food.

Retailed CBD oils over here (Canada) commonly use MCT or Coconut, Hemp, Olive, Avocado or Grapeseed oils as carriers - some products use Vegetable Glycerine.
With most of them the taste is a very mild - not unpleasant - nutty or herbal flavour that you might be fine with on it's own.

If you do want to disguise the taste, any fruity or citrusy (orange, lemon, lime) flavours should hide it completely.
A few CBD oils here are sold pre-flavoured - mint, lemon, orange seem to be the most popular. It's also commonly retailed as chocolate and (emulsified) as CBD infused drinks.

Having said all this, my wife makes yummy CBD gummies using a no-sugar-or-artificial-flavour recipe like this.
She uses an inexpensive high CBD - low THC oil (Symbl - made by Emblem Co) which has an MCT carrier  - and finds the trace of THC has an entourage effect with the CBD.
By accurately measuring the oil she gets a set amount of CBD per gummy.. most days are a 'one gummy day' a bad one might be a 'three gummy day'..

About the CBD, I think it would be good to open a discussion in the Health sub-forum (if not for recipes).

I had a busy cooking weekend this weekend past. 

I decided to use some Guanciale I picked up at a market pre xmas, in a Roman Style pasta dish. No cream, no tomato. Nice for a change of pace. My daughter finished her bowl first and was looking for seconds, a rarity for her. Was a very simple recipe with very few ingredients. 

Recently, I did a Cabonara using eggs not cream, and I enjoyed that and expect it to be the new default for Cabonara.

I had a crack at Sticky Date Pudding with Butterscotch sauce. It was fantastic, if not too rich. Also pretty easy, though it said to bake at 180c for 30 minutes and it took 50 minutes and was barely cooked inside, and was ever so slightly burned in a few bits on the top.  Also, was fortunate to come across $12 lobster tails at the supermarket so had those for lunch over charcoal, with butter, and garlic. Slightly over did them unfortunately, but still really nice. 

The highlight of the weekend was the Caprese Salad I made with my own homegrown tomatoes. So awesome. I know people sometimes don't use Balsamic glaze in their version, but for me at least, it really adds something and I highly recommend it. It was very satisfying to make it with my own produce, though the cost of those tomatoes each is around $100 :) LOL. 

Lastly, I had a Carerra Australian Wagyu scotch fillet. I cooked it with a salt, pepper and Cumin crust. It was amazing. It cooked in way less time than I anticipated, unfortunately. The photo is a little overexposed, the meat wasn't as red as it looked there. Was amazing. Check out the edge to edge medium!

I'll post some photos in a bit. 

These three together make a Negroni... On that note, I bought gin and vermouth at Moore Wilson's but had to call/visit four places before finding Campari on a small bottle shop in the Ngaio village. Apparently, the country ran out of Campari and the next shipment is coming by sea. Either that or the Luna Rossa crew drank the country dry.

Spicy Hellers Superbrat with sauteed onions in a fresh bread roll with condiments of your choice.  Basically a Fritz's Wiener at home for a fraction of the price.

@freitasm Therefore I ran out of Tanqueray No. 10 ;-)

It's not really a recipe, but lunch was so good today...

- 300g steak
- Pat dry
- Oil on both side, salt and cracked pepper

Meanwhile iron cast skillet in the over at 220c. When it is hot enough move to an element.

- Pour a bit of salt around the surface and place the steak. No need of more oil, enough already on the surface of the steak.
- Wait two minutes, turn it.
- Place a slice of butter on top.
- Wait two minutes, move to oven for about four minutes.
- Remove from oven and place on a plate and let it rest for five minutes (inside microwave is ok as it's not hot but keep current temperature)

Slice it, eat it. Suggested drink is whisky - optional but recommended.