Humboldt Summer Soup


1 ½ tablespoons canna-coconut oil

1 medium yellow onion, roughly chopped

2 cloves garlic, diced

2 tablespoons sundried tomatoes, ground*

2-3 medium heirloom tomatoes, chopped 

1 teaspoon Himalayan salt

1 bundle fresh cilantro, roughly chopped (divided)

2 small summer squash, sliced 

2 small zucchini, sliced

Himalayan salt & black pepper to taste 



Heat canna-oil in large soup pot. Add chopped onion & garlic and cook over medium heat until translucent.


Add ground, sun-dried tomato powder, salt, zucchini, squash, half of the cilantro and tomatoes. Cover and let simmer for 20-30 minutes, stirring periodically.


Once veggies are soft, mash everything with a potato masher or large fork. Add remaining cilantro and cook on low for another 15-20 minutes. Salt and pepper to taste and enjoy!


*Use a grinder dedicated for spices, not coffee beans. Alternatively, use a Ziploc bag and a rolling pin.


¾ cup maple syrup


In food processor or blender, combine maple syrup and raw cacao powder. While on, pour in coconut oil and blend until well combined and glossy. The sauce will firm as it cools. This is a go-to recipe that can adorn fresh and dried fruit, cookies or just about anything you want to enjoy with a touch of raw cacao and cannabis!  


*Ideally, set jar of canna-coconut oil in a bowl of very hot water and allow oil to liquefy, then measure desired quantity. Alternatively, microwave canna-coconut oil in short 30 seconds bursts.

Emerald contributor since January 1970


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