By Angelique Santana

With the discoveries of THC, CBN, and CBD, researchers have identified the benefits of these phytocannabinoids in aiding sleep, appetite, inflammation, memory, mood, reproduction, and pain, among other things.

There is still a ton of research that needs to be done in order to understand the medical benefits of cannabis fully. Recovery from intense exercise leaves us tired, hungry, dehydrated, and sore, which means that our bodies require replenishing fluids, getting enough sleep, and eating nutritious foods. Cannabis, specifically CBD (hemp-derived cannabis), can aid in the recovery process post-workout by improving muscle recovery, reducing muscle and joint inflammation, and improving sleep recovery.

Here are a few recipes that can aid in that process…

Essential Fatty Acid (EFA) OIL BLEND

½ cup hemp oil 1 T. flaxseed oil

1 T. pumpkin seed oil

Combine all ingredients and shake in a dressing bottle or other container. Do not blend.

Vegetable Lentil soup

1 tsp. EFA oil 1 tsp. Turmeric

1 tsp. Cumin

½ tsp. sea salt

¼ tsp. black pepper

1 cup yellow onion, diced 4 cloves garlic, minced

1 c. carrots, diced 1 c. celery, diced

1 T. ginger, minced or grated 1 c. lentils, rinsed

6 c. vegetable broth 1 bay leaf

Heat a medium to large pot for 30-60 seconds on medium heat. When the pot is hot, add EFA oil, ginger, celery, carrots, garlic, yellow onion, turmeric, cumin, sea salt, and black pepper and saute for 3-5 minutes until onions are translucent, stirring to keep from sticking and cooking evenly. Add 1 cup of lentils and stir to season.

Finally, add vegetable broth and bay leaf and cook until lentils are tender; reduce heat to low-medium, and cover the pot with a lid for 20-30 minutes.

Greek chopped salad

1-cup English cucumber, chopped

½ cup red onion, thinly sliced half rings 1 (4-oz.) jar of capers

1-pint grape tomatoes, quartered

1 (15-oz.) can of chickpeas, rinsed and drained

1 (15-oz.) can artichoke heart, rinsed and drained

¼ cup EFA oil

¼ cup red wine vinegar

½ tsp. sea salt

½ tsp. black pepper

Combine cucumber, red onion, capers, grape tomatoes, chickpeas, and artichoke hearts in a large mixing bowl.

Add the remaining ingredients and mix well to incorporate the dressing.

If you prefer to serve the dressing on the side: separate bowl, add red wine vinegar, sea salt, and black pepper, and whisk. Slowly pour the olive oil and whisk to combine. You can also use a blender for the dressing, using a low speed while adding the olive oil as the last ingredient.

Angelique Santana is the author of Food Is Love: there are no rules in food and love, a founding chef on KITTCH, a certified Integrative Nutrition Health Coach and is also certified in Plant-Based Sports Nutrition. She is currently writing her second cookbook, Food Is Love and More: love.