CBD Kitchen

Welcome to our CBD kitchen.  There are a multitude of ways to consume CBD  so we thought we would share some recipes that you might like to try.  

CBD Juice





Serves 3 - 4

You will need: 

  • 2-3 Medium to Large Beetroots

  • 6 Carrots

  • 2 Medium Apples

  • 1/2 Lemon

  • 1-2 Inch Ginger

  • Reakiro 5% CBD Oil


  1. Wash all the produce, peel the beets and carrots

  2. Prep and chop to fit in a juicer

  3. Add the ingredients to the juicer one at a time

  4. Add your CBD oil (to taste).

  5. Enjoy cold over ice!

Any leftovers can be stored in a sealed container in the refrigerator for up to a week. Shake well or stir before enjoying and adding the CBD oil to your juice can be adjusted in quantity to adhere to your optimal dosage.

Tasty Smoothie

CBD Salad


Serves 2-3

You will need: 

For the salad:

  • 600g Pumpkin

  • 35g Pumpkin Seeds

  • 150g Baby Spinach

  • 60g Crumbled Feta

For the dressing:

  • 50ml Extra Virgin Olive Oil

  • 2 tbsp Balsamic Glaze

  • 1 tbsp Dijon Mustard

  • 1 tbsp Honey

  • 1 dropper Reakiro CBD Oil

  • Salt and Pepper


  1. Preheat the oven to 220C/430F

  2. Clean and cut the pumpkin into small cubes. Toss with a drizzle of olive oil and a dash of salt and pepper. Spread out on a baking tray and bake for 20 minutes, then flip and bake for a further 10.

  3. While the pumpkin is cooking, add all the dressing ingredients together and mix.

  4. If you wish to, at this point you can toast your seeds or nuts for an extra crunch.

  5. Place the spinach in a bowl, add the roasted pumpkin, crumble in the feta, sprinkle on the seeds, and drizzle with dressing.

  6. Mix well and enjoy!

CBD Breakfast

Avocado Toast



  • 4 slices of multi seeded loaf (or bread of your preference) 

  • Butter


  • 2 avocados 

  • Lemon juice

  • 4 slices of ham

  • 4 large eggs

  • Salt to taste




  1. Take your 4 slices of bread and spread butter on one side, place the buttered side on your pan and butter the other side. Cook and flip until crisp then remove to serving plates.

  2. To make the hollandaise sauce, add the 3 egg yolks into the blender. Melt the butter and pour in slowly with the blender on low. Next add in the lemon juice, CBD oil, and pepper and turn the blender speed up. Leave to sit until serving.

  3. Smash the avocado leaving it chunky in texture, add in a splash of lemon juice and a pinch of salt. Spread the smashed avocado on the toast.

  4. Using the same pan that was used for the toast, crisp up the ham and then place it on the toast.

  5. Finally, to poach the eggs fill a large pan with water and a generous amount of salt a bring up to simmer. Just before boiling point turn down the heat to medium and crack the eggs in one by one. Poach for 4 minutes and then drain on paper towels.

  6. Place the eggs on the toast and garnish with parsley, coriander, or black pepper.