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CBD Persimmon Smoothie Bowl by Sous Weed

Updated: Sep 6, 2019



About Sous Weed: Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed, a photo contributor at Stock Pot Images, and recipe contributor at KQED Bay Area Bites.

In 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, was released Fall 2018. Monica also has photography published in Ganja Yoga with Dee Dussault and Harper Collins. Monica has a chef feature and recipe published in the Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.

Monica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, NBC Asian America, Forbes, ABC7, PopSugar, UPROXX, High Times, Cannabis Now, MJ Lifestyle, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, Leafly, and MJINews. 



CBD Persimmon Smoothie Bowl by Sous Weed


From the chef: I tend to go a little crazy when it’s persimmon season. I’ll load up at the farmers market and let them ripen on my countertop. A ripe persimmon is an explosion of spiced brown sugar and honey flavors, plus they’re loaded with vitamins. When they get soft and jammy and I’ll eat them standing over the kitchen sink because I’m classy like that.


Jammy persimmons are also excellent in a smoothie if you don’t want to get your hands dirty. Cacao nibs and almonds pair nicely with the persimmon and adds texture and crunch. For breakfast, add a little Medihaze High CBD Tincture to help keep brain fog at bay.


Persimmon Smoothie Bowl with Chemistry Full-Spectrum High CBD Tincture

Tincture Servings: 2

Strain: Medihaze

Dosage per Serving: 6.28mg CBD / 3.07mg THC / 2.19mg CBDa



Ingredients:

• 2 ripe fuyu persimmons, peeled

• 1 large banana, frozen

• 2 droppers Chemistry High CBD Full-Spectrum Tincture

• Pinch of cinnamon

• 1 Tbsp honey

• 1 cup ice

• 1 cup almond milk

• 2 Tbsp almonds, rough chop

• 1⁄4 cup granola, of your choice

• 1 Tbsp cacao nibs

• Greek yogurt, optional


Directions: 1. Add persimmons, frozen banana, Chemistry High CBD Full-Spectrum Tincture, cinnamon, honey, ice, and almond milk in a blender. Blend until uniform. 2. Pour into two bowls and top with almonds, granola, cacao nibs, and a drizzle of greek yogurt.



Recipe and all images by Sous Weed

Follow @SousWeed on Instagram


See related blog posts: CBD Coconut Lychee Panna Cotta by Sous Weed

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