These Recipes That Are Rich in THCV Are Perfect for Weight Loss

Banana Protein Flapjacks 

• 1 ripe banana
• 2 eggs (or ½ cup avocado)
• 10g dried coconut 
• 1 scoop of protein powder (optional)
• 1 tsp cinnamon
• 1 tbsp coconut cannabis oil
• Topping ideas: strawberries, blueberries, nuts or and chia seeds. 

1. Peel and then mash the banana.
2. Mix eggs with mashed banana. 
3. Add protein powder, cinnamon, dried coconut, and cannabis coconut oil. 
4. Grease pan on medium heat. 
5. Pour mix into the pan and cook the bottom side and then flip to cook the other side. Bubbles forming then popping is a good sign that the bottom is near done and ready to flip. 
6. Take the flapjack(s) out of the pan and add toppings of your choice.

Basil Walnut Pesto Pasta

• 100g dried pasta, such as spaghetti.
• 15g cannabis coconut oil
• 5g grated parmesan cheese
• 1 garlic clove, peeled. 
• ½ cup fresh basil leaves
• 5g walnuts
• 1 tsp lemon juice
• ½ tsp salt

1. Boil a pot of salted water and then add the pasta. Cook as per pasta pack instructions.
2. While pasta is cooking, prepare the basil walnut pesto. Blend all remaining ingredients in a mixer to your preferred texture (a little chunky or smooth). Ensure all ingredients are well blended together and it should resemble a pasta sauce. 
3. Once pasta is cooked, drain it and then combine the pesto with the pasta. Serve immediately. 

Strawberry Frozen Yogurt

• 2 cups diced strawberries
• 1 cup coconut sugar or ⅔ cup of agave 
• ½  cup of cannabis butter 
• 350 ml of coconut milk or any other milk alternative
• Additional 1 cup milk or milk alternative
• ½ tsp vanilla extract
• A pinch of salt

1. Place strawberries in a bowl with half of the sugar. Let it sit for 15 minutes. 
2. Combine the (melted) cannabis butter with 350ml of milk and mix thoroughly. This serves as a healthier heavy cream alternative. 
3. Combine strawberry mixture with the cannabutter and milk mix. 
4. Then add the vanilla extract, salt, and the other half of the sugar before slowly mixing in the cup of milk. 
5. Place mix into a resealable container and freeze for 6 hours, or until firm. 

Hummus

• 1 can garbanzo beans (15 ounces- rinsed and drained)
• ¼ cup of tahini with an extra 2 tbsp. 
• 1 tbsp cannabis oil.
• 1 tsp minced garlic.
• 2 tbsp minced fresh parsley.
• 3 tbsp fresh lemon juice- squeezed from a lemon.
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper
• 1 tbsp olive oil
• ¼ tsp paprika (optional)
• Raw vegetables for dipping. 

1. In a bowl, combine all ingredients. 
2. Blend together until desired texture is achieved. If it is too thick for personal preference, a little bit of water can be added such as a tbsp until desired consistency is achieved. 
3. Transfer mix into a serving bowl and then enjoy by dipping the veggies into the hummus. 

Chicken Noodle Soup

• 2 tbsp of cannabis butter
• 1 cup of egg noodles
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 1 cup of frozen peas
• 1 cup of finely chopped onions
• 2 cups of organic chicken broth
• 2 cups of organic vegetable broth
• 1 tsp basil
• 1 tsp oregano
• A pinch of salt and pepper
• 2 cups of cooked chopped chicken

1. Sauté vegetables for about 5 minutes in 1 tbsp of the cannabis butter in a pot. 
2. Add both broths to the pot. 
3. Then add the cooked chicken with the remaining cannabutter and then add the egg noodles to the pit. Keep the stove on medium heat for 2 and ½ hours. 
4. Stir occasionally and cover with a lid. 

Coconut and Banana Fudgy Brownies

• 1 and ½ cup of coconut flakes
• 1 large and ripe banana
• ⅛ tbsp salt
• 2 tbsp banana extract
• 1 tbsp vanilla bean paste
• 2 tbsp coconut flour

For brownies:

• 1 and ¼ cup coconut flour
• ¾ tsp salt
• 2 tbsp unsweetened cocoa powder
• 2 cups of semi-sweet chocolate chips
• 1 cup cannabis butter
• 1 cup coconut sugar or ⅔ cups of agave.
• 5 large eggs or 1 cup of mashed banana
• 1 tbsp vanilla bean paste

1. Make the filling by mixing the coconut, mashed banana, salt, banana extract, and vanilla bean paste. Then fold in the flour and set aside. 
2. Preheat the oven to 350° F. Grease an 8 x 8 pan. 
3. In a medium mixing bowl, combine the flour, salt, and cocoa powder and then set aside. 
4. Then combine cannabis butter and chocolate over a double boiler pot on the stove until melted. Take off of the stove and mix the coconut sugar with the chocolate and butter mix. Set aside and allow to cool.
5. Add the eggs or banana alternative to the now-room-temperature chocolate and butter mix. Then add in vanilla and mix all until well combined but avoid over-whisking. 
6. Fold in the brownie flower mix with the butter, vanilla, and chocolate mix. Then add in the chocolate chips and fold all until mostly combined. You should now have 1 bowl of the brownie mixture and 1 bowl of filling mixture.
7. Pour ¾ of the brownie mixture into the greased pan, then spoon the filling mix on top of the brownie mix in the pan. Pour the remaining batter over the filling and smooth over with a spatula. 
8. Place in the oven for 35-60 minutes and rotate the pan once at the midway mark. Then remove the brownies and allow ro cook before serving.