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Photos by Bruce Wolf

Recipes: High and Hydrated

Add a little THC or CBD to keep your spirits up and your stress levels down.

The heat is on. When the days get steamy, one of the best things you can do is to stay hydrated. Drinking throughout the day is one way to ensure your body gets the nutrients it needs and keeps you at the top of your game. Another thing you can do, if you are so inclined, is add a little THC or CBD to keep your spirits up and your stress levels down. I have been starting my day with 5 milligrams of CBD in my matcha — sometimes hot, sometimes cold — and it’s definitely made a difference in my mood and sociability. These thirst-quenching libations, infused with Pruf Cultivar’s dynamic, prize-winning Jack Herer, make it all good. I highly recommend it!  

Mango Madness

Serves 4

BRUCE WOLF 2013

Ingredients:
2 ripe mangoes, peeled and cut into chunks
1 large banana, sliced and frozen
1 cup orange juice
1/2 cup milk of your choice
1/4 cup lime juice
2 tablespoons honey 
4 teaspoons canna-oil
Mint for garnishing

Directions:
1. Combine the first seven ingredients in a blender and process until smooth.
2. Pour into four glasses, garnishing each with fresh mint. 

Red Berry Blend

Serves 2

BRUCE WOLF 2013

Ingredients:
2 cups assorted berries
1 cup strawberry yogurt
1/2 cup apple juice
2 teaspoons canna-oil
1-2 tablespoons honey
1 cup ice cubes
Strawberries for garnish 

Directions:
1. Combine the first six ingredients in a blender and process until smooth. 
2. Pour into two glasses and garnish each rim with a strawberry. 

Pitcher Perfect 

Serves 6

Bruce Wolf Copyright 2015

Ingredients:
3 cups coconut water 
1 cup pineapple juice 
1/2 cup white grape juice 
2 tablespoons canna-oil, melted and cooled
2 tablespoons agave
Blueberries and sliced lemons  
Ice

Directions:
1. Combine the first five ingredients in a blender and process until smooth.  
2. Pour into a pitcher. 
3. Stir in the sliced lemons and blueberries. 
4. Pour into glasses filled with ice

Photos by @bruce_wolf

This article was originally published in the July 2026 issue of All Magazines.

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