This year, make whole hemp nutrition a family affair. We all know CBD is perfect for long TSA lines, staying around for long periods with our in-laws, and dealing with the flurry of Black Friday. But did you know Whole Hemp CBD goes beyond its well-known, active ingredient? Rich in phytocannabinoids, polyphenols, chlorophyll, and antioxidants, complete hemp nutrition is packed with benefits. When in synergy with the whole plant (meaning, nothing stripped away) can have incredible anti-inflammatory and physiologically balancing effects. So whether you’re replacing alcohol with CBD mocktails, or looking to add superfood hemp ingredients to your mushroom Thanksgiving gravy, know that you can be stress-free in the kitchen because Onda has your back.

Here are three seasonal recipes that will not only wow your guests, but keep them chill enough not to bring up the most uncomfortable table talk known to man. Be sure to check out our three favorite holiday-themed mocktails and lattes, as well.


CBD-Infused Spiced Hot Apple Cider

serves 4, ~20 mg CBD per serving

  • 3 cinnamon sticks
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon ground nutmeg
  • 4 cups unsweetened apple juice, preferably organic
  • 1/2 tablespoon orange zest
  • pure maple syrup, optional for added sweetness
  • Top with Onda Whole Hemp Infusion 600 mg (1 dropper ~ 20 mg CBD)
  1. Combine all spices, except nutmeg, in a medium saucepan and cook over medium-high heat until aromatic, about 4-5 minutes. Stir frequently to avoid burning.
  2. Add the nutmeg and stir to combine. Then add the apple juice and orange zest.  Bring to a boil.
  3. Once boiling, reduce heat and simmer for 15-20 minutes. The longer it stews the more flavor to enjoy!
  4. Pour juice through a fine-mesh sieve, into a mug.

Garnish with orange slices, apple slices, and/or cinnamon sticks for stirring and top with your Onda oil. Allow cooling (but only slightly), and enjoy!


Onda’s Savory Mushroom Gravy

serves 5-6, ~17-20 mg CBD per serving

  • ⅓ cup extra-virgin olive oil
  • ½ small yellow onion, finely chopped (1/2 cup)
  • 3 cups baby portobello mushrooms, thinly sliced
  • ½ cup all-purpose flour
  • 3 cups chicken or turkey broth, preferably homemade
  • 2 tablespoons turkey drippings (optional) or unsalted butter
  • 1 tablespoon miso paste
  • 5 full droppers of Onda Whole Hemp Infusion 600 mg (~ 100 mg CBD total)
  • 1 teaspoon coconut aminos, more to taste
  • Salt and pepper to taste
  1. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring often until well browned; about 8 to 10 minutes.
  2. Slowly sprinkle in flour and cook, stirring often until golden brown; 3 to 5 minutes.
  3. Slowly whisk in chicken or turkey broth until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.
  4. Season with miso, Onda Whole Hemp Infusion 600 mg, coconut aminos, salt, and freshly ground pepper. Serve as is, or use an immersion blender to blend until smooth.

Onda-Infused Chamomile Pumpkin Pie

Serves 8-10, 8-10 mg CBD per serving

Whole Hemp CBD-Infused Graham Cracker Chamomile Pie Crust:

  • 1.5 cups graham cracker crumbs (about 10 full sheets)
  • 4 tsp. unsalted butter, melted
  • 2 tsp. chamomile-infused coconut oil (or regular coconut oil), melted
  • 1/3 cup brown sugar
  • 2 tsp. cinnamon

Pumpkin Pie Filling:

  • 2 cups organic pumpkin puree (fresh or canned)
  • 3 eggs
  • 1/2 cup raw honey
  • 2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Clove
  • 1 tsp. vanilla extract
  • 5 full droppers of Onda Whole Hemp Infusion 600 mg (~ 100 mg CBD total)

DIRECTIONS FOR PIE CRUST:

1. Preheat oven to 350 degrees Fahrenheit.

2. If starting out with full-sheet graham crackers, use a food processor or blender to grind them up until they have a sandy texture. Otherwise, place graham crackers in a zipped plastic bag and crush them using a rolling pin or your hands

3. In a medium bowl, mix the graham cracker crumbs, melted butter, coconut oil and brown sugar with a rubber spatula until combined. The mixture should be thick, coarse and granulated.

4. Press the mixture into the bottom and sides of a 9-10 inch dish or pan. Make sure the crust mixture is tight, compact and thick. I use the bottom of a flat measuring cup to even out the bottoms and a butter knife to make the sides even.

5. Pre-bake crust for 7-8 minutes. Cool completely before filling.

DIRECTIONS FOR PUMPKIN PIE:

1. Mix pumpkin puree, eggs, honey, vanilla extract, and spices together in a large bowl until all ingredients are well combined.

2. Pour pumpkin mixture into cooled pie crust.

3. Cover the edges of the pie crust with foil to avoid burning.

4. Bake pumpkin pie for 45-50 minutes, or until the pie is golden brown and the center is set.

Let cool and enjoy!


Thanks for checking our favorite holiday-inspired recipes that can be enjoyed all year round. If you make and enjoy these recipes, let us know! If posting your picture-worthy meals on Instagram, just tag #ondamade so we can marvel over your labor of love. Happy Thanksgiving, and Buena Onda!