Best Summer Weed Recipe With An HHC Tincture

At long last, the weather is warming up, and beautiful days outdoors are upon us.  What that means is that a lot of us are ready to ditch the ultra-rich and heavy foods and opt for light, fresh snacks, meals and desserts that are more refreshing.  But, even as our appetites change with the seasons, it’s never a bad time of year to turn your favorite recipe into a tasty edible with the help of Binoid’s 1000mg HHC Tincture.  

Here are some great recipes to help inspire you.

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#1: Feta, Mint, and Watermelon Salad

There’s something about the flavor combination of feta, mint and watermelon that just tastes like summer in a bite.  Our dressing contains a nice serving of HHC to make the experience all the more enjoyable.

Ingredients:

• 1 whole watermelon, cut into 1 ½-inch chunks

• 1 bunch of fresh mint, coarsely chopped

• 1 8oz container of crumbled feta cheese

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• 2 droppers of HHC Tincture

• ½ cup olive oil

• Salt and pepper, to taste 

Preparation:

1. Combine the watermelon, mint and feta in a large salad bowl.
2. Pour the balsamic vinegar and honey in a small bowl and stir.
3. While stirring, pour in the HHC tincture, followed by the olive oil.
4. Pour the dressing over the salad and toss well.  
5. Add salt and pepper as desired.

#2: Potato Salad 

You can never go wrong with a potato salad, especially when that potato salad gives you a nice serving of HHC with every bite.  This potato salad is just like the one grandma used to make, except it doubles as an HHC edible.

Ingredients:

• 2lbs red bliss potatoes, peeled and chopped into 1-inch cubes

• Salt

• 3 ribs of celery, sliced

• 1 bunch of scallions, roughly chopped

• 1 shallot, roughly chopped

• 1 bunch fresh dill, roughly chopped

• 1 cup mayonnaise

• 2 tbsp Dijon mustard

• 2 droppers of HHC Tincture 

• 1 tbsp lemon juice

Preparation:

1. Place the potatoes into a large pot filled with water, and then bring to a boil.  
2. Add several dashes of salt until the water tastes salty.
3. When the potatoes are easy to pierce with a fork, drain them, place them into a large bowl, and allow them about 30 minutes to cool in the refrigerator.
4. Take the potatoes out of the refrigerator and add the remaining ingredients to the bowl.  
5. Mix well.

#3: Hummus 

Hummus is the perfect warm-weather snack since it’s both filling and light at the same time, and it goes well with just about every vegetable that’s in season during the spring and summer.  Serve it with slices of peppers, some baby tomatoes and raw broccoli florets, or go traditional with sliced wedges of pita bread.

Ingredients:

• 3 garlic cloves, peeled and crushed

• ½ cup fresh lemon juice

• 3 heaping tbsp tahini

• 1 dropper of HHC tincture

• 2 cans chickpeas, drained and boiled for about 5 minutes before drained again

• About 2/3 cup extra virgin olive oil, plus more for drizzling

• Salt, to taste

Preparation:

1. Place the garlic, lemon, tahini, and HHC in a food processor.  
2. Blend until you get a creamy mixture.
3. Add the chickpeas and begin blending.  
4. Once the chickpeas look mashed, add the olive oil while the food processor is still running (make sure to add the olive oil in slowly to get a smooth and creamy hummus).
5. Turn the food processor off and give the hummus a taste.  
6. Add salt as needed.
7. Spread the hummus onto a small serving platter and drizzle with more olive oil.

#4: Pound Cake  

Poundcake is a fantastic summer dessert, since it’s light and tasty, and can be dressed up with whipped cream and fresh fruit, or simply enjoyed all on its own.  

Ingredients:

• 3 cups cake flour

• 1 tsp salt

• 2 sticks unsalted butter, softened at room temperature

• 2 droppers of HHC tincture

• 2 ½ cups white sugar

• 6 large eggs

• 2 tsp vanilla extract

• Zest of 2 lemons

• 1 cup heavy cream

Preparation:

1. Grease the inside of two 8.5 x 4.5 inch loaf pans.  
2. Place the flour and salt into a mixing bowl and stir.
3. In another mixing bowl, beat together the butter, HHC tincture, and sugar until light n’ fluffy.  
4. Add one egg at a time while beating, followed by the vanilla and lemon zest.
5. While the beater is running, add half of the flour mixture into the bowl.  
6. Then, add half of the heavy cream.  
7. Repeat to add the remaining dry ingredients and cream.  
8. Keep beating just until you have a light and fluffy batter.
9. Pour the batter into the two loaf pans and place the pans in the center rack of your oven.  
10. Bring your oven to 350 degrees while the cakes are inside.  
11. Bake for about 50 minutes, or until a toothpick inserted into the middle comes out clean.

#5: Easy Vegan Ice Cream 

Are you vegan who wants to enjoy a quick and easy homemade ice cream recipe?  Well, you’re in luck.  This recipe really doesn’t get any easier, and yet it promises a rich and creamy ice cream that tastes just as good as the real thing.

Ingredients:

• 8 bananas, peeled and frozen for about 1 hour

• 2 tsp vanilla extract

• 1/3 cup full-fat coconut milk

• 1 dropper of HHC tincture

Preparation:

1. Place all of the contents into your food processor.
2. Blend on high just until the mixture has the texture of ice cream.  
3. Remove and serve.

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