CBD Miso Broccoli-Sweet Potato Bowls | The Emerald Magazine
CBD Miso Ginger Broccoli-Sweet Potato Bowls
It makes sense that the most exciting new edible cannabis product on the market comes from the brain trust at Om Edibles, an all-female owned medical cannabis collective. As we settle into 2017, the time is ripe to commit to healing habits and personal health – all change starts from within! Om Edibles owner Maya Elisabeth knows this truth well. Her life’s work has been crafting healing cannabis edibles and supporting female cannabis farmers in Northern California. Established in 2008, Om Edibles was on founded on the belief that cannabis is superfood. The evolution of the company to exclusively source cannabis from female operated farms was a “beautiful and natural evolution,” says Maya. Tapping into her belief that women and cannabis have a very special connection, the Om Edibles team developed an organic CBD Cannabis Sesame Miso Broth for 2017. Maya’s excitement for the miso paste cannot be contained, touting its stellar resume of being a non-GMO and organic product chockfull of probiotics and a mild dose of high CBD cannabis. She recommends using the paste to make a classic miso broth soup, incorporating your choice of mushrooms, green onions, seaweed, noodles, fresh grated ginger, cubed tofu or hot peppers. Essentially, the miso paste is a starter formula for your medicinal soup bar! Maya does caution consumers not to boil the miso as you risk killing the live probiotics. For a full proof recipe that harnesses the raw power of the CBD miso paste and puts a healthy dinner on the table, try these filling and nutritious Broccoli & Sweet Potato Bowl with Miso-Ginger Dressing tonight.
Miso Ginger Broccoli-Sweet Potato Bowl
Adapted from SmittenKitchen.com
· 1 extra large or 2 medium sweet potatoes
· 1 large head broccoli
· 2 tablespoons olive oil
· Sea salt
· Fresh ground black pepper
· 1 teaspoon white sesame seeds
· 1 teaspoon black sesame seeds
· 1 tablespoon fresh ginger, minced
· 1 clove garlic, minced
· 2 tablespoons Om Edibles Organic CBD Sesame Miso
· 2 tablespoons tahini
· 1 tablespoon honey
· 1/4 cup rice vinegar
· 2 tablespoons toasted sesame oil
· 2 tablespoons olive oil
Heat oven to 400 degrees. Peel sweet potatoes and cut into 1” cubes. Cut broccoli into bite-sized florets and stems. Coat large baking sheet with drizzle of olive oil. Spread out cubed sweet potatoes on baking sheet. Sprinkle with sea salt and fresh pepper. Roast for 20 minutes, until browning underneath. Flip and stir chunks around with spatula or wooden spoon. Then add broccoli florets and stems, seasoning again with salt and pepper. Roast for another 15 minutes or until broccoli is lightly charred at edges and sweet potato is golden brown.
In a small skillet, toast black and white sesame seeds until fragrant. Set aside to cool.
While vegetables are roasting, prepare dressing. Combine ginger through olive oil in a food processor (or blender) and run until smooth.
Fill each bowl with equal amounts roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted black and white sesame seeds. Serve with extra dressing on the side (doubling the recipe is a great idea!).