FALL COCONUT BROCCOLI SOUP topped with CBD oil

As soon as I landed back in LA, I instantly felt the back-home blues; however, I was really excited by the cooler evenings and change in the light (signaling fall). I instantly felt a craving for warmer foods – such as sprouted oatmeal for breakfast, out of nowhere! (I did just begin adding in gluten-free grains after no grains for five months on the AIP).

One of the many comforts of fall is cooking – especially when bluesy. I sat down with my favorite cookbooks and started meal planning for the week. First night was this tasty soup. I created ceremony around it, and infused it with loving energy for better absorption. No joke, I put reiki energy into it and chimed a sound bowl over. Placebo, or whatever, it was really tasty. The CBD oil might have helped chill me out as well.

I wanted to share.

FALL COCONUT BROCCOLI SOUP topped with CBD oil

1 BPA-free can of full fat coconut milk
3 cloves garlic, smashed
1 large yellow onion, chopped
2 potatoes
2 teaspoons fine grain sea salt
4 cups water
2-3 large heads of broccoli, cut into small florets

MAKE | use one heaping TBLS of your coconut oil to sauté your garlic and onions (until tender). Add the rest of your coconut milk and water and bring it to a boil. Then add the rest of your ingredients. Bring to a simmer for 12 minutes. Place in a blender to puree. I like to add a few dabs of apple cider vinegar to the batch to add a punch of acid. Stir.

Dish up and drizzle a bit of CAP beauty cbd oil on top along with some freshly grated pepper.  


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