By: Kate Marley

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.

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.

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.

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:

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.

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!

Get Your Pre Summer Glo With 2 Amazing DIY CBD Tincture Face Masks

I love the summer. The heat, swimming pools are open, barbecuing yummy foods on the balcony – all of it. But my skin, on the other hand, may say otherwise. For whatever reason, the summer brings out the worst in my combination skin…and I mean the worst. My t-zone area is so greasy but at the same painfully dry – and let’s not mention the breakouts along my temples. 

So being the self-titled “DIY Queen” I am, I mixed up a few masks with the help of Kush Queens Bare CBD Tincture! For the most part, these masks use ingredients that can easily be found around a kitchen and can be switched up depending on what your skin goals are! 

CBD oil, not hemp seed oil – is quickly becoming a staple in the beauty industry. It’s nothing short of a blessing for skin! A 2014 study showed, “CBD oil may help reduce various types of acne thanks to its ability to adjust how the body creates sebum.” Kush Queens, Bare Daily Wellness uses olive oil, which is an amazing anti-ager and reviver of sun damage as well. And because a few drops of olive oil goes a long way, only a small amount of CBD oil is needed to get refreshed skin! 

The Hydrating Avocado CBD Mask

• 1/2 ripe avocado
• 1 Full dropper of bare CBD tincture
• 1 teaspoon plain organic yogurt
• 1 teaspoon of honey

This mask is perfect when your skin needs an extra boost of hydration. Especially if you’ve been spending a lot of time in the sun, the combo of fresh avocado + CBD will do your skin right!

Avocado is known for its healthy fats and those natural oils can deeply penetrate the skin to soften and nourish, preventing fine lines and texture. The addition of honey contributes to hydrating your skin without leaving it oily or irritated, which is ideal if you have sensitive skin. Finally, yogurt finishes this ultra-hydrating mask with its ability to plump and revitalize dull skin with it’s ingredient lactic acid. Lactic acid provides a gentle exfoliation which contributes to the glowing skin you’re about to have!

Mash the avocado as much as you can in a bowl then mix in the rest of the ingredients. Apply to your face and leave on for 10-15 minutes. Warning: Your dog may try to lick your face. If you want to up the hydration in this mask, add in an extra dropper of bare.

ACV Clay Mask with Bäre CBD Tincture

For those that don’t know the power of raw apple cider vinegar or the “Aztec Clay” mask, you’re about to learn. Raw apple cider vinegar pops in every home remedy, from loc detoxes to acne fighting. It may also help unclog pores and smooth skin texture. The clay mask, which you’ve probably seen every on Instagram and Youtube at some point – lives up the hype!

I swear I’m such a skeptic about anything, but I bought a jar of it last year around the holidays and I haven’t regretted once. The clay mask will reach down into your pores and rebuke the oil and trapped dirt. It’s also a great hair mask for all hair types. Just be mindful that it does not go down your sink without a fight, a lived and re-lived learned experience. But you can throw into the grass and it will act as a natural fertilizer – it’s the circle of life baybee *Kawhi Leonard voice.* 

• 2 to 3 tablespoons of Aztec Clay mask
• 1 full dropper of Bare CBD Tincture
• Enough apple cider vinegar to have a spreadable paste

Combine all ingredients in a non-metal bowl and mix with a non-metal spoon.* I like the consistency of a loose toothpaste, if that makes any sense. After getting it to your desired consistency, apply – once again careful not to use metal utensils. (* Bentonite Clay literally absorbs impurities and heavy toxins when applied, so if exposed to metal it will absorb the impurities from that and not from you!) Leave for 10-15 minutes, and rinse off with warm water. Yes, this dries very tight. Yes, your skin may be a little red for like 20-ish minutes afterward – but these are all momentary and will only reveal bouncy and refreshed skin. 

Conclusion

So sit back, kick your feet up and let these simple CBD face masks do the work for you! Whether you skin needs hydration or deep pore cleansing, these two masks are easy to incorporate into your weekly routine.

Want to DIY your own CBD oil face mask? Shop Bare CBD Tincture below!

By: Kate Marley

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! 

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.

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.

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.

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.

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!

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. 

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.

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.

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.

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!

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.

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.

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.

Upgrade your favorite recipes with Bare Daily Wellness CBD Oil! Shop below!