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Christmas came this year with many great gifts from friends and family. And one of the most simple yet best, was Coconut Sugar which I received from my fiancee's Brother and Sister-in-law. After dipping my finger into the baggie full of white powder, I instantly felt like the character George Jung from the movie "Blow". I gently touched my finger tip to my tongue and instantly basked in the flavor of sweet coconut melting into my mouth. When combined with Chocolate Thai Kief, the flavors of chocolate and coconut swirl about your mouth in a beautiful dance. Enjoy anywhere that requires a little sprinkling of this delicious fairy dust.
Mise en place:
4 ounces Coconut Sugar
4-8 grams Chocolate Thai decarboxylated kief of your choice
Directions:
Follow the instructions on how to decarboxylate kief in my book which can be found here. When it is done, let the tray cool completely and using the back of the spoon, work the kief into the sugar by pressing and pulling the spoon across the sugar. Keep doing this until the kief becomes distributed throughout the sugar. You can also use the edge of the spoon to cut the kief into the sugar in addition to the back of the spoon. It is now ready to be stored in an air tight glass container and to be used in any culinary application. Be sure to store your Chocolate Thai Coconut Sugar in a cool dark place. Enjoy! -
G-13 and Agent Orange. Two government inspired strains that pack a powerful punch with some of the most delicious terpenes I have come across. After walking into my kitchen and seeing overly ripe banana's, I was hit with the thought of making banana bread to make use of the rapidly degrading fruit. Dwelling over what strains to pair with this recipe over a cup of almond latte, I decided to go with G-13 and Agent Orange. Between the citrus apple and pine of the G-13 plus the citrus orange flavor profiles of the Agent Orange, this banana bread is sure to make your taste buds explode. G-13 Agent Orange Medley Banana Bread is the perfect quick bread to relieve severe pain while promoting a strong body high with an uplifting sense of well being. Enjoy with a cup of your favorite tea or coffee for a simple breakfast, snack, or munchie before bed.
Mise en place:
4 bananas
1 egg
1 1/2 cup AP flour
1 cup turbinado sugar
1/3 cup room temperature G-13 Agent Orange cannabutter (infused with 4 grams G-13 and 4 grams A.G)
2 teapoons almond extract
1 teaspoon vanilla
1 teaspoon chai tea concentrate
1 teaspoon baking soda
1 pinch of sea salt
Directions:
Preheat your oven to 350 degrees. Lightly butter pan a loaf pan and set aside. In a bowl mash the bananas and add all of the wet ingredients plus the cannabutter. Now stir in the salt and sugar with a wooden spoon. Then stir in the flour and baking soda until well combined.
Carefully pour this mixture into the loaf pan and bake for 55 minutes. Pull from the oven when your time is up and cool completely before slicing. Remember, you can always add walnuts to this recipe if you desire. Enjoy! -
Chai is my favorite caffeinated drink in the history of ever. Years ago, I gave up drinking all forms of coffee and espresso for a very good reason. If you drink one cup of coffee, you would need to drink one full gallon of water right after it to neutralize the acidity. Crazy right? I switched to chai because it was much healthier to drink while delivering a good amount of caffeine. Chocolate tastes absolutely amazing when paired with a chai latte and the Chocolate Thai only intensifies the chocolate flavor. Chocolate Thai also has tones of coffee flavor, so it actually makes this smell and taste slightly like a dirty chai. This delicious sativa strain paired with caffeine is sure to start your morning off right. Enjoy!
Mise en place:
At home barista/espresso machine
4 ounces Bhakti Chai or another chai concentrate of your choice
4 ounces skim milk
1 ounce homemade or organic chocolate syrup
.50 grams of decarboxylated Chocolate Thai Kief
Directions:
Add the homemade chocolate syrup into the bottom of the cup then add 4 ounces of Bhakti chai on top of the chocolate sauce. Follow the instructions on how to decarboxylate kief in my book which can be found here, then add the kief to the chocolate chai mixture. Next, add 4 ounces of skim milk into a latte pitcher and steam the milk. Once the milk is steamed, steamed the chocolate chai mixture. Now pour the steamed milk into the steamed chai and enjoy!
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Vietnamese Pho, the most amazing and delicious soup in the world. This yummy dish originated in Northern Vietnam in the 20th century. It originated as a street food where it was sold at markets. Restaurants then began opening to serve Pho in the late 20's.
After my last harvest of Lime Green Skunk, I knew that the kief of this plant had to go into this soup at some point. When I came around to making this dish, I did just that and my taste buds were exploding with flavor. The citrus lime flavor paired with undertones of spice simply kicked this soup into hyper drive. Enjoy on a cold winter day or when you are in need of some delicious Pho.
Mise en place:
1 pound thinly sliced beef (sliced style of your choice)
Precooked Vietnamese Noodles or noodles of your choice
4 bowls and chopsticks
4 cups homemade Vietnamese Beef Pho broth or if you do not have the time an organic prepackaged one
4 grams decarboxylated Lime Green Skunk Kief
1 large lime sliced
1 large jalapeno sliced thinly
1 cup Thai basil
1 cup washed bean sprouts
Hoisin sauce and Sriracha sauce to flavor
Directions:
Follow the instructions on how to decarboxylate kief in my book which can be found here. Add all of the vegetables into a serving plate and place in the center of the table. Bring the beef broth to a boil then pour 1 cup into each bowl. Now add 1 of gram decarboxylated kief into each bowl and stir with a spoon. Add in the amount of noodles and beef you want per bowl then place onto the table with chopsticks with the vegetable plate. Sit down with your guests and add what you want into your Pho. What I usually do is add the basil first, then the bean sprouts, followed by the jalapenos, squeezed lime, Hoisin sauce, and finally the Sriracha sauce. You can also double up the broth in this recipe if you want to enjoy a larger bowl of Pho. Just add 1 gram into 2 cups of broth and dress the Pho as you would like. Enjoy! -
Sea salt adds a wonderful flavor and texture to food over traditional table salt that is on most American tables. There are different types and colors of sea salt, and their flavors and colors are based on the trace minerals found within the salts. Unfortunately, there are no health differences between the two salts even though sea salt is marketed as a healthier alternative. They are both processed the same in your body with the same health effects.
I decided to add decarboxylated kief as a simple way to get more cannabis into your diet. This tasty seasoning is not meant to medicate you heavily but rather used to add just a little touch more. You can experiment with different sea salts and kief pairings to find the perfect flavor balances. Quite the fun game! This simple recipe is sure to impress anyone when they come into your home or you can give it out as a gift! Enjoy!
Mise en place:
4 ounces coarse or fine sea salt
4-8 grams strain specific decarboxylated kief of your choice
Directions:
Follow the instructions on how to decarboxylate kief in my book which can be found here. As your timer on your stove is counting down, when it hits the 15 minute mark, remove the tray and pause/stop the timer. Scoop up the kief and lay out all the salt onto the tray. Using the back of the spoon, work the kief into the salt by pressing and pulling the spoon across the salt. Keep doing this until the kief becomes distributed throughout the salt. You can also use the edge of the spoon to cut the kief into the salt in addition to the back of the spoon. Place the tray back into the oven and start the timer for the remainder of time required by the recipe in my book. When the timer is up, pull from the oven and let the salt cool completely. It is now ready to be stored in an air tight glass container and to be used in any culinary application. Be sure to store your Kief Infused Sea Salt in a cool dark place. Enjoy! -
This week I was hit like a truck by the funkiest flu bug in the history of ever! My co-workers were all sick but with different variations, that I am convinced met in my body and had babies to spawn some kind of evil inside of me. Luckily, I had a few tricks up my sleeves and I combated these nasty little creatures with some home grown green. I juiced a very small amount of Strawberry Cough fan leaves and added it to one of my smoothie recipes for a delicious nutrient packed drink surely to kick any immune system into drive. Literally, every day I had one of these and when it came time to see the doctor, she was absolutely surprised I didn't need antibiotics. Now, I pass this recipe to you as this flu season is a rough one and you will absolutely need this recipe to be apart of your germ fighting arsenal. And even if you are not sick, this is a delicious smoothie that will strengthen your immune system and give you a boost during your day. Enjoy!
Mise en place:
1 Magic Bullet blender
1 banana
4 strawberries
3 ice cubes (small)
2 tablespoons chocolate hemp protein powder
1 tablespoon 2% Greek Yogurt
3 oz orange juice (medium pulp)
1 ounce juiced Strawberry Cough fan leaves
Directions:
Add all of the ingredients into the Magic Bullet and blend until smooth. Enjoy immediately. -
Chocolate? Bacon? French croissants? 3 of my favorite things! Perhaps, this combination came purely out an intense craving for salty and sweet. Or perhaps, it is just one of those things that sounds strange but you cannot knock it till you truly try it. Bacon and chocolate go together in my opinion like peanut butter and jelly. The salty smoky flavor of the bacon pairs wonderfully on the tongue with the sweet rich Nutella speard stopping any sweet/salty craving dead in its tracks.
I thought of all the possible chocolate strains I have in a stock pile and the first one that jumped to mind was Chocolate Thai. The beauty of this strain is that it has an intense chocolate flavor with coffee and spice undertones which can be paired with a lot of foods. It intensifies the creamy sweet chocolaty flavor of Nutella while pairing perfectly with the smoked apple wood bacon. This is the perfect quick breakfast before your day, an energy packed pocket snack while you are on the mountain snowboarding, or even when you find yourself with the munchies needing more uplifting sativa medicine. This is a very motivating and energetic strain, with excellent anti-depression and creativity properties. Enjoy with a dark roast coffee, cappuccino, latte, or your favorite black tea.
Mise en place:
3 strips of smoked apple wood bacon
2 tablespoons of Nutella (More of less depending on personal preference)
1 fresh baked croissant
1/2 gram decarboxylated Chocolate Thai Keif (If you want to learn how to do this properly be sure to order your copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine)
Directions:
Carefully cut the croissant in half taking care not to smash the pastry as you are doing this. Spread the Nutella on the bottom half of the croissant and then place 3 warmed bacon slices on top. Now sprinkle 1/2 gram of decarboxylated Chocolate Thai Keif on top of the bacon and then place the top of the croissant down to make a sandwich. You can eat as it or to warm it slightly even more, place it into a 200 degree oven for 1-2 minutes or until it is warmed through. Enjoy!
**Want to win a free copy of my book? Don't forget to go to the January 2nd post on my Facebook fan page and enter to win a free personalized autographed copy of my book! Good luck!** -
This New Year, I want to celebrate with an old favorite recipe I wrote for StickyGuide back in December of 2010. But this time, I decided to switch a few things in honor of the coming 2013 year and share it with you all, as nothing is more comforting or obligatory than egg nog during the holiday season. When paired with a molasses flushed cannabis strain and brandy, this drink is taken to another level of deliciousness. Enjoy by the fireside with friends and family before dinner as a apéritif or after dinner as a digestif.
Mise en Place:
3 eggs
2 cups heavy cream
1/2 cup brandy
1/4 cup sugar
4 tablespoons vanilla extract
4 cinnamon sticks
2 tablespoons Vanilla Kush (flushed with molasses) cannabutter*
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon allspice reserve
1/2 teaspoon clove
Directions:
In a saucepan on the lowest setting combine the brandy, Vanilla Kush cannabutter, and vanilla extract until the cannabutter has melted. Now add the nutmeg, allspice and clove to the pan and continue to heat this mixture for 15 minutes on the lowest setting. Strain the mixture and set aside to cool completely at room temperature for 30 minutes.
In a stand mixer or by hand in a bowl with whisk, combine the eggs, heavy cream, sugar and cannabis brandy mixture until it forms thick peaks. Pour into 4 glasses and sprinkle the allspice reserve on top of the drinks. Add a cinnamon stick to each glass and enjoy!
*Original recipe from StickyGuide can be found here. And don't forget to order your copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine for yourself or for loved ones during this holiday season! It makes the perfect gift for lovers of medical cannabis, foodies, chefs, cooks, bakers, and anyone who loves healthy elegant food! It also teaches you proper dosing, so you can tailor recipes such as the one above to fit your own unique dose requirements.
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"This year, Christmas will be ours!".... seemed to echo through my head as I came up with this festive and delicious cookie for the holiday season. The Nightmare Before Christmas has always been in my top 10 favorite movies of all time, and I thought it would be proper to create a cookie taking inspiration from the movie.
These cookies pack a delicious buttery sweet crunch that melds beautifully with the cool peppermint candy on your tongue. But you must be wondering by now why in the world I paired Agent Orange with these two flavors. Simple. Have you ever stuck those candy canes with the holes down the center into a ripe orange? If your roll an orange around on the counter with your hand to release the juices then stick one of those candy canes in it, you can drink the juice. It was something my Father showed me, which still to this day if I can find those candy canes, I will stick them into any orange I can find. Absolutely delicious! I figured if this always tasted good, so would adding Agent Orange into the sugar cookies.
The citrus and deep orange rind flavor to the Agent Orange exalted the sweet yet buttery cookie base and paired beautifully on the tongue with the peppermint. These cookies make great gifts, party favors, dessert for buffet tables/dessert tables, for yourself, and of course, Sandy Claws. Enjoy and happy holidays!
Mise en place:
2 cups all-purpose flour
1/4 cup pastry flour
1 cup Agent Orange cannabutter at room temperature (7.5 grams)
1 cup sugar
1/2 cup crushed candy canes (more or less depending on your taste)
5 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
½ teaspoon sea salt
Directions:
In a bowl combine the sugar, butter, and extracts. Now add in the flours, crushed candy canes, baking soda, and sea salt. Stir until well combined then stir in the milk. Continue to stir until the mixture turns into a soft dough.
Preheat your oven to 350 degrees and place the cookies on a non-stick cookie sheet. Bake for 8 to 10 minutes or until the edges are lightly brown. Transfer to a cooling rack until the cookies cool down then serve. This recipe will yield 15 large Agent Orange Peppermint Sugar Cookies.
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