Want to ring in the New Year with style? What better to serve than Strawberry Cough champagne! This bubbly drink will tickle your taste buds with the sweet flavor profiles of Strawberry Cough tincture. This drink is the perfect way to medicate with elegance and is sure to be a hit at any party!
Mise en place:
1 bottle of Strawberry Cough Tincture
1 bottle of champagne
Fresh strawberries for garnish
Take 1 champagne glass then add 1 dropper full of Strawberry Cough tincture into the bottom of the glass. Pour the champagne into the glass and gently stir with a spoon.
Wash the strawberries and gently pat them dry with a towel or paper towel. Add 1 whole strawberry into the glass then serve. Enjoy! Drink responsibly.
*Photo courtesy of Dipity.com
Merry Christmas and Happy Holidays! What makes spending time with your loved ones even better? Cannabis Christmas cookies! Enjoy after dinner for a perfect holiday dessert with tea or coffee. Or wrap into a gift box for a delicious present for someone you love!
Mise en place:
2 cups all-purpose flour
3/4 cup Skunk x Rhino x Sesni Star cross cannabutter
1/2 cup dark chocolate with ginger chunks (optional)*
1 cup turbinado sugar
1/4 cup molasses
1 tablespoon ginger
1 tablespoon cinnamon
1 tablespoon pumpkin spice mix
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
Preheat your oven to 350 degrees. In a large mixing bowl cream the cannabutter and turbinado sugar. Now add the molasses, vanilla extract and egg. Continue to blend until the mixture becomes creamy.
Add the dry ingredients into a seperate bowl then gradually add into the creamed mixture. Now add the optional dark chocolate with ginger chunks if you want a little flare. Continue to mix until fully combined. Divide the dough into 30 small cookies onto an ungreased baking sheet. Bake for 8 to 10 minutes. Enjoy!
Dinner with a friend resulted in the creation of this wonderful fall time soup. With each spoonful your tongue will be seduced with the earthy flavors of the squash and cannabis. This warm nourishing soup is the perfect vessel for your medicinal needs during the fall and winter seasons. Enjoy by yourself on a cold night or with friends at a dinner party.
Mise en place:
1 baked butternut squash skinned and cubed
1 baked acorn squash skinned and cubed
4 small baked apples skinned and cubed
1 onion sliced and caramelized
1-2 cups of chicken stock
1/3 cup heavy cream
1/4 cup caramelized chopped almonds
4 tablespoons cannabutter of your choice
Pumpkin pie spice seasoning
Salt and pepper
Mash the butternut squash, acorn squash and baked apples in a bowl. Add the mash to a blender and 1/4 cup chicken stock. Blend until fully incorporated. Continue to add the desired amount of chicken stock in 1/4 cup increments until you reach the consistency you are happy with. This soup can be thick or thin, as it just depends on personal preference.
Add the pureed mixture to a small stock pot and cook on low. Add in 4 tablespoons of cannabutter of your choice and 1/3 cup heavy cream. Season the soup with pumpkin pie spice, salt and pepper to taste. Cook on low and stir occasionally until the soup warms, about 15 mins. Garnish with caramelized onions and almonds. Melt 1 tablespoon of cannabutter and drizzle over the soup. Serve and enjoy!
Due to popular request and many votes, this week is a lesson on basic Cannamilk both vegan and non-vegan. Cannamilk is one of the most basic recipes you can create with many versatile applications. This simple recipe is very easy to master and is a great recipe to have in your arsenal of medicating skills. You can use this cannamilk on your cereal, in your tea, as a warm cup of milk before bed to induce sleeping or any other application that requires milk of any sort.
Mise en place:
1 half gallon vanilla coconut milk or 1 half gallon whole milk
Your desired amount and strain of ground cannabis
Cheese cloth or a strainer
In a double boiler on the lowest setting, add the vanilla coconut milk or whole milk and ground cannabis. Gently stir with a spoon to incorporate all of the cannabis into your milk of choice. Let this mixture heat on the very lowest setting for 1 hour. During this one hour process you need to monitor the mixture and stir every 10 minutes to ensure a skin does not form on the top.
When 1 hour is up, place a cheese cloth or strainer over a container of choice and strain the cannamilk. Drink warm or return to the fridge to chill. Color of this drink will depend on the amount and type of cannabis used. Color will vary from an off white to beige. Enjoy!
Eggs Benedict has always been a favorite breakfast or brunch treat of mine. Hollandaise is a mother sauce in French cuisine that is very versatile and can be used in a variety of dishes. Super Lemon Haze enhances the taste of this sauce and brings out a complex tang to the tongue. Super Lemon Haze Hollandaise Sauce makes the perfect vessel in which to medicate during the breakfast or brunch hours.
Mise en place:
4 egg yolks
1/2 cup melted unsalted Super Lemon Haze cannabutter strength of your choice
1 tablespoon lemon juice
Salt and cayenne pepper to taste
In a stainless steel bowl whisk the 4 egg yolks and lemon juice together rapidly until the mixture thickens and grows in size. Place this bowl on a double boiler and continue to whisk making sure the mixture does not get too hot. If the eggs get too hot they will scramble and you will have to start all over again.
Begin to slowly drizzle in the melted Super Lemon Haze cannabutter while continually whisking rapidly. Continue to do this until all the cannabutter is incorporated and the sauce has doubled in volume. Make sure to monitor for any signs of the double boiler getting too hot. Also if the hollandaise sauce becomes too thick you can add a little warm water in to thin it out. Remove from the heat then season with salt and cayenne to your liking. Pour over Eggs Benedict and enjoy!
My awesome friend Alli, of Devour Bakery, had the novel idea of using PBR instead white wine when we had our first fondue night. After the first run, we realized how amazing this tasted and the next logical step for me would be to turn this recipe into a medicated one. The earthy yet sweet tones of the vaporized cannabis really brings out the flavors of the cheese and the PBR. As we all know, cannabis is the cousin to hops which is used to make beer. The beautiful flavors of the hops and cannabis dance well together on your tongue creating a most savory meal when combined with cheese.
Mise en place:
8 ounces shredded Gruyere cheese
8 ounces shredded Swiss cheese
3.5 grams of vaped cannabis of your choice
1 can PBR
2 tablespoons corn starch
1 tablespoon lemon juice
Garlic to taste
In a fondue pot, add the PBR and vaped cannabis. When this mixture begins to bubble but not boil, slowly and gradually add in the cheeses while constantly stirring. Once all of the cheese has melted, add in the lemon juice and season to taste with garlic. Continue to stir constantly, then add in the corn starch. Continue to stir in a figure eight motion, until all of the ingredients have come together.
Cut up a fresh french baguette, slice a few Gala apples, cut up some sweet bell peppers, and even throw some broccoli into the mix. This recipe serves 4-6 people depending on how hungry you are. Enjoy!
After a glorious hike up the COG Railway and Barr trail with a friend, we ended up stopping in Manitou Springs at The Spice of Life for some delicious organic food to refuel. I was having a hard time deciding what to drink as I had already guzzled 16 ounces of a Chai Latte at 6am that morning. My friend randomly looked over to a sign that said "Banana Milk" and pointed it out saying that I should try that. Instantly after hearing the words "Banana Milk", my brain screamed "YES!" and I ordered it. After hours of hiking this was the most delightful and refreshing drink I have had in a very long time. Now, I bring you the medicated version of this enjoyable and unique drink with Banana Kush kief. This is the perfect recovery drink after a long day that will help to relax your muscles, aid in any pain that you may have and help facilitate a well needed nap. Enjoy!
Mise en place:
2 cups whole milk or coconut milk
1/4 vanilla yogurt (optional)
1 extra large banana or 2 large bananas for a thicker drink
1 gram Banana Kush kief
1 teaspoon vanilla extract
1-2 teaspoons sweetened condensed milk* (optional for more sweetness)
In a double boiler on the lowest setting on the stove combine the 2 cups milk or coconut milk and Banana Kush kief. Simmer on the lowest setting for 1 hour making sure to stir occasionally with a wooden spoon. The volume of the milk will reduce over 1 hour hence why you will be using 2 cups. After the hour is up, pull from the stove and pour into a glass container. Let your Banana Kush Cannamilk completely cool in the fridge before the next step.
Take the cooked Banana Kush Cannamilk and add it to a blender. Add the banana(s), vanilla extract, and then process on high. Do a taste test to decided whether or not you would like it sweeter. If so, add sweetened condensed milk then blend until you reach your desired sweetness. You may also choose to add in 1/4 cup of vanilla yogurt for an even thicker smoothie like drink. Enjoy!
Are you in need of a healthier version of an oatmeal raisin cookie that is also lightly medicated? If so, the Alternative Sugar Babe Oatmeal Raisin Cookie is the perfect recipe for you! This is a simple recipe that omits baking time, flour, white sugar and brown sugar which can be found in traditional oatmeal raisin cookie recipes. The floral and overly sweet Sugar Babe strain adds a dimension of taste to this cookie that keeps your mouth wanting more. This is the perfect oatmeal raisin cookie to satisfy your sweet tooth and will come with a little less guilt.
Mise en place:
10 golden dates
3/4 cup rolled oats that have been submerged in water overnight and then drained
3/4 cup almonds
3/4 cup cashews
1/2 cup raisins
2 tablespoons Sugar Babe cannabutter
1 teaspoon cinnamon
1 teaspoon vanilla extract
In a food processor, add the almonds and cashews then blend until it forms a moist crumbly mixture. Add the oats, butter, cinnamon and vanilla extract then process again until well combined. Dice the golden dates then add them to the food processor. Process until the entire mixture becomes uniform and well blended. This mixture will be very sticky like cookie dough when you are finished processing. Add the raisins into the dough mixture and gently fold them into the dough with a spoon until evenly distributed.
Now, divide the dough into 10 cookies or 20 very small cookies. Gently pat each divided dough section with your hands and shape into a cookie. Place this cookie on a lined sheet pan with parchment paper and place into the fridge for 25 minutes or until set. Keep refrigerated to store and pull the cookies out as needed. Enjoy!
Growing up in Upstate New York, I had the pleasure to boat, fish and play in the Great Lakes of Erie and Ontario. Boating and fishing were some of the simple pleasures in life that I would always enjoy with my father. It instilled in me a great appreciation of marine wildlife and the natural beauty that bodies of water possess. Because seafood was so readily available, I was able to enjoy countless fresh seafood meals that were sourced directly out these two Great Lakes.
Living out in Colorado now, the best fish seem to come out of the rivers flowing down from the Rocky Mountains. The trout in this dish really absorbs the complex flavors of the fruit stuffing and Fruity Thai strain, making you want more with each bite. Enjoy the spicy, sweet, and complex flavors of this dish whenever you are in need of a great way to serve fresh trout.
Mise en place:
8 ounce pan-dressed trout
4 lime wedges
2 slices lemon
1 whole banana leaf
1 clove minced garlic
1 small minced Thai chile
1 sprig Thai basil or mint
1/3 cup diced fresh mango
1/4 cup diced red onion
2 teaspoons activated Fruity Thai olive oil
1/2 teaspoon coriander
1/2 teaspoon ginger
In a bowl combine the diced mango, diced red onion, minced garlic, minced Thai chile, coriander, and ginger. Squeeze 2 lime wedges into this mixture and gently toss until evenly distributed. Carefully stuff your pan-dressed trout and lay the fish into the middle of the banana leaf. Place 2 lemon slices and a sprig of Thai basil or mint on top of the trout then dizzle the activated Fruity Thai olive oil over the fish. Season with salt and pepper. Carefully wrap the banana leaf around the fish. Make sure the banana leaf forms a little package and then tie with cooking string or butchers twine. Place the wrapped fish into a glass dish then bake in a preheated oven at 350 degrees for 15 minutes or until the fish is flaky and moist. Open the banana leaf and spoon white rice of your choice on the side. Garnish with 2 lime wedges and enjoy!
Pate Choux is such a versatile dough that can be made into a number of different desserts. This is a classic French Pate Choux recipe that is guaranteed to impress. Profiteroles are one of my favorite desserts to indulge in and make when it comes to French pastries. This is a great dessert when you want to medicate with some French flair or impress your friends during a dinner party. Making profiteroles also will test your baking skills while opening up great opportunities to practice your plating and decorating techniques.
Mise en place:
4 whole eggs
1 large pastry bag filled with heavy whipped cream
1 cup water
1 cup flour
1/2 cup Vanilla Kush cannabutter
1 tablespoon sugar
1/2 teaspoon sea salt
Add water, sugar, salt and butter into a pot and bring to a boil. Once it comes to a boil pull from the stove and add the flour while quickly stirring until a dough forms. Take this mixture and add it to a stand mixer and mix with a paddle for 5 minutes. After the 5 minutes is up slowly add one egg in at a time until it forms a smooth paste.
Pipe onto a lined baking sheet and bake at 400 degrees for 10 minutes then drop the temperature down to 350 degrees. Bake at this second temperature for another 10-15 minutes or until golden brown. Do not open the oven or the puff pasties will fall. Cool then cut and fill with the heavy whipping cream. Decorate as desired and serve. Enjoy!
As summer begins to wane with the coming of the autumn equinox, many will try to enjoy every bit of the outdoors as possible. With temperatures slowly falling but still warm enough to warrant shorts I find myself craving big portions of leafy vegetables rather then warm stews or heavy meals. This single serving organic molasses flushed Sour Diesel summer salad is an energizing dish that will give you some pep in your step before you head outdoors to enjoy the world.
Mise en place:
Organic raspberry vinaigrette dressing
1 heaping cup organic baby spinach
1/4 cup organic slivered raw almonds
1/4 cup organic crumbled goat cheese
2 tablespoons chopped organic smoked sun dried tomatoes
1 tablespoon organic molasses flushed Sour Diesel cannabutter
1/4 teaspoon minced garlic
In a medium bowl add the organic baby spinach, organic crumbled goat cheese, and organic chopped sun dried tomatoes. Now add the desired amount of the organic raspberry vinaigrette dressing. Lightly toss until the dressing is evenly distributed and to your liking.
In a small frying pan add the organic molasses flushed Sour Diesel cannabutter, slivered raw almonds and garlic. Saute on medium until the raw almonds golden slightly. Plate your salad then carefully spoon the almond mixture over your salad. Bon appetit!
Peanut butter and jam sandwiches were always a simple childhood favorite that I would enjoy with a tall glass of milk after running around the neighborhood with friends. These days I still immensely enjoy this flavor combination after a long day but my grown up taste has shifted it into a new recipe. Sure you will catch me indulging in a thick peanut butter and jam sandwich now and then, but this smoothie is the next level for me.
Nutrient dense, organic, gmo free, protein rich, high essential vitamins, high mineral count, high in fiber, full of essential fatty acids, balance of heart healthy monounsaturated fat, and antioxidants make this smoothie perfect for a meal replacement or post work out recovery drink.
Mise en place:
1 frozen organic banana
3/4 cup organic vanilla hemp milk
3 tablespoons organic rolled oats
3 tablespoons organic hemp protein
2 tablespoons organic ground golden flax seed
2 tablespoons organic peanut butter
2 teaspoons organic grape jam
1/2 gram Bubbleberry kief activated in 1 teaspoon grapeseed oil
Add all ingredients into a blender. Blend this mixture on high until the smoothie becomes smooth and thick. Pour into a glass and enjoy!
4 large sliced gala apples with skins intact1/4 cup water1/4 cup currants1 teaspoon fresh squeezed lemon juice1 teaspoon vanilla extract1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1 pinch ginger2 tablespoons sweet cream Jack Flash kief butter (2 grams worth)
* 1-2 tablespoons brown sugar can be added to make the dish sweeter. But if you desire a natural sweet only from the apples and currants omit the brown sugar.
Preheat oven at 350 degrees. Slice and core the apples then place them into a baking dish evenly. Add the water, lemon juice, vanilla, cinnamon, nutmeg, cloves, ginger and sweet cream Jack Flash kief butter. Sprinkle the currents over your apple mixture with optional brown sugar and place into the oven uncovered. Bake for 1hr or until apples are tender and currants are plump. If you find your water evaporates during the baking time add a little more to keep the apples moist.
Pull from the oven to serve warm either by itself, with a little cream poured over it or a la mode. This dish serves 4 people with .50 gram of kief per serving. Enjoy :)
2 1/2 cups rolled oats1/2 cup sweetened banana chips1/2 cup sliced raw almonds1/2 cup honey4 grams ground Sour Diesel Blueberry X-Cross3 tablespoons butter2 tablespoons brown sugar1 1/3 tablespoons vanilla extract
In a pan add the butter, vanilla extract and ground Sour Diesel Blueberry X-Cross and cook on the lowest setting for 33 minutes. While this mixture is infusing preheat your oven to 250 degrees. When your butter vanilla mixture hits the 33 minute mark pull from the stove then add the rolled oats, almonds and brown sugar into a bowl. Now pour the butter vanilla mixture over the oat nut mixture and stir until all the oats are fully coated. Spread this mixture evenly onto an non-greased sheet pan. Bake your medicated oats for 27 minutes while making sure to stir them every 10 minutes. Pull from the oven and toss the banana chips into the granola mixture. Stir well with a spoon and let the granola cool completely on the sheet pan.
You now have Sour Diesel Blueberry X-Cross Vanilla Granola dosed with 4 grams. Make sure to store the granola in an airtight container. Use for trail mix, cereal or sprinkle it on your yogurt. Enjoy!
The plan was simple: dinner and a hike, right?
One could say a deep conversation was the main culprit to our trouble. Yappin' away about the universe and life– you'd think we would keep track of time but time kept track of us and then when it got dark...we lost the track. Our lack of panic was quite alarming yet strangely comforting, we were calm and collected. "It's not our time to die, we'll be fine", I threw it out there. Our instincts kicked into overdrive and we began to forge our way back home in complete darkness. Out of the woods and onto a dark pavement that stretched for miles. Blind but left with 4 other senses to guide us. A long route ahead of us with an occasional car passing by– we didn't waste any opportunity to use their headlights for a guide. By chance a car revealed a hidden road sign to us.
"WARNING: Now entering bear Country"...well that's just dandy. Nocturnal adventure with the possibility of wild unpredictable and not so cute fuzzy bears. Two things could happen right now: panic or action. So we sprint forward in the opposite direction. Maybe we jinxed ourselves by dissecting and laughing at Jimmy's cryptic letter. Jimmy wrote me fan mail, random guy– the type you meet and they cling. What woman doesn't love a fucked up letter from a random older guy– especially with endearing lines like "Didja get my card last week? Didja, Didja, Didja?".
Yes, I did Jimmy and I've had many friends read it to help me make sense of it too. Jessi was the first one to tell me ..."Don't reply". By now I was imagining that he had a voodoo doll of me and was inserting pins into my body while cursing my name. "Didja feel that, Didja, Didja?" Yeah, maybe I did.
We kept our focus. Jessi brandished her knife and I manned a sizable rock in my right fist. We discussed our plan of action in case a creep or a bear pounced us. "I'll pound it on the head with the rock and you can slit its throat". The sudden smell of fruity skunk quickly alerts my consciousness that I'm also carrying precious pot as well. Jessi reminds us of how ridiculous we must look.... knives, rocks & pot lurking in the darkness like two feral creatures. Suddenly we're the predators not the bears or the creeps. Feeling like two teenage girls who do what they want and find trouble for fun.
There is a long road ahead of us and we have no water. I am trying to occupy our minds with a practical conversation like "If we were stranded in the woods for a couple days and...". I asked Jessi if she'd gut a deer if I knocked it out with a rock. I don't do guts I told her. "Hell yeah, I'll gut a deer", she said. I proceeded to discuss how we'd cook it over the fire and bring the rest of it with us along for later. Another car passes by and we're getting closer to city lights. Our legs are tested as we jog up hill here and there just to speed the whole distance of the journey up. Where is the fear? We have none, just two girls on a mission.Written by: Marta Anna Teresa Podkul
The Gonzo High Octane Edible
This edible was inspired after getting lost in a national park with Marta at night and had to find a way out in the pitch dark in bear country. We were both inspired that night after an intense journey filled with many revelations. She wrote the above story with just a tiny taste of Gonzo journalistic style and I decided to create a powerful energetic edible that would match the Gonzo allure.
This edible is designed for people who want a huge burst of energy, sustained energy from a Sativa, and who don't worry about carbohydrates. This is an energy bar that will deliver a high powered energetic body high for situations that are physically demanding. Enjoy!
*Warning: This edible is not designed for terminally ill people, people with cancer, diabetes or any other severe diseases that would not benefit from a high glycemic load. It is specifically designed for healthy active people who are in need of an energy burst in such activities as running, hiking, trail running, kickboxing, ect. Because of the high amount of natural sugar in this edible it is recommended not to over indulge. Use this edible only as a natural sports enhancer for specific physically demanding situations that you may be in.
Mise en place:
2 cups organic rolled oats1 packet organic strawberries and cream instant oatmeal1/2 cup cannabutter with 9 grams of 100% Sativa of your choice1/2 cup organic peanut butter1/2 cup organic dried cherries1/2 sweetened condensed milk1/4 cup organic honey1/4 cup organic flax seeds1/4 cup organic chocolate chips1/4 cup organic coconut flakes1/4 cup organic skim milk2 teaspoons vanilla1/4 teaspoon salt
Preheat your oven to 350 degrees. In a pan add the condensed milk, skin milk, honey, peanut butter, and cannabutter then put on low. Stir until combined which is about 2 minutes. Add the oats/oatmeal, cherries, flax seeds, vanilla extract, and salt. Stir till combined which is about 2 minutes.
Take the pan off the stove. Then pour this mixture into a small greased sheet pan. Level the oatmeal mixture out and sprinkle crushed coconut flakes on top. Put into your preheated oven and bake for 10 minutes. Then turn your oven down to 300 degrees and bake for 5 minutes. Pull from the oven. When the pan is no longer hot to touch, melt the chocolate chips and drizzle it over the energy bards. Then place the sheet pan in the fridge to cool for 1 hour and to set. Pull from the fridge and cut into 9 trail sized energy bars. Store any energy bars you are not using in the fridge.
Check out my latest interview with Chris O'Keefe where I answer questions on the medical cannabis edible industry in Colorado on http://thecannablog.com/uncategorized/interview-with-jessica-catalano-from-the-ganja-kitchen-revolution
*Logo design courtesy of Tyler Kittock
Mmmm.....bacon! Cannabis pairs well with a multitude of different foods and flavor combinations but sometimes simplicity is key. A hunger pang for organic uncured hickory smoked bacon and a large amount of kief had me in the kitchen again tonight. Enjoyed alone, with eggs or in a BLT this Maple Leaf Kief Bacon is sure to please any meat lover.Mise en place:1 package organic uncured hickory smoked bacon 12 oz3.5 grams decarboxylized Maple Leaf kief1/2 teaspoon garlic powderDirections:In a cold pan lay out the bacon, sprinkle with kief and garlic powder. Slowly bring up the temperature of the pan to medium low. Cook for the required time found on the back of the package you bought or until crisp. When the cooking time is up place the slices of bacon on a room temperature plate only. Do not lay the bacon on a paper towel or blot the bacon. Pour the bacon grease into a glass bowl to cool.Now you have medicated bacon and medicated bacon grease! Store the bacon grease in the fridge and use to cook with, bake or spread onto bread.
Many people have been asking me if I had any gluten free recipes up my sleeve, specifically sweet ones. And while many are coming out in my upcoming book with Green Candy Press, I do have one specific cookie recipe I would like to share with everyone now. Who can resist a delicious chewy chocolate chip cookie with kief in it that doesn't taste gluten free? I can't!Mise en place:2 cups gluten free flour1 1/2 cups chocolate chips (or more to your liking)3/4 cup kief (of your choice) butter3/4 cup brown sugar1/2 cup sugar2 eggs2 teaspoons vanilla extract1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon sea salt1/4 teaspoon xanthan gum*Ensure that all of your ingredients are gluten free by reading the labels before buying or cooking with them.Directions:Heat your oven to 375 degrees then combine all of your dry ingredients into a bowl. In another bowl cream together the butter, brown sugar, sugar, eggs, and vanilla. Now add your dry ingredients into your creamed mixture until combined. Add in your chocolate chips until fully incorporated and spoon this mixture onto a cookie sheet. Bake for 8-10 minutes or a light golden color but do not over bake or they will not turn out chewy. Cool and enjoy :)
I've had several questions being asked by patients wanting to incorporate already made flavored glycerin tinctures into simple food items. Glycerin tinctures you buy at dispensaries are either unflavored or come in a multitude of flavor choices. Experiment with combining both flavored tinctures and unflavored tinctures in food to see which you prefer.
In this particular recipe I used one of my favorite glycerin tincture flavors which can easily be used in an array of dishes. French Vanilla can be used in a variety of breakfast meals, drinks and dessert dishes. Follow the dosage instructions on the bottle of the glycerin tincture you buy to properly dose your food. Also pay attention to whether the tincture uses an indica, sativa or hybrid strain.
Mise en place:
1 cup French vanilla yogurt1/4 cup small blueberriesFrench vanilla glycerin tincture
In a small bowl add the blueberries and the desired dose of tincture. Gently macerate the blueberries with a spoon to get the juices flowing but not enough to turn this mixture into mush. By pressing your spoon into the blueberries with down sweeping motions you can achieve a good maceration after 4-5 swoops.
Pour the French vanilla yogurt into your desired bowl and add the tincture blueberry mixture into the middle of the yogurt. Enjoy for breakfast or as a light snack during the day.
Mise en place:
4 coconut shell halves with pulp in tact2 large bananas chopped2 grams banana kush kief1 cup coconut milk1 cup water1/2 cup sugar1/4 cup dry tapioca1 tablespoon coconut oil1 tablespoon vanilla extractpinch salt
In a sauce pan combine the water and coconut milk. Bring this mixture to a boil and then drop the temperature setting to medium low. Immediately add the kief, sugar, tapioca, coconut oil, vanilla extract and pinch of salt. Cook this mixture for 30 minutes making sure to stir the mixture often to prevent clumping.
After 30 minutes add in the banana's and cook for 5 more minutes. Remove from heat. Cover and let this mixture stand for 5 minutes. Carefully pick out the banana's and put the remaining mixture into a food processor. Pulse the mixture until the tapioca beads are completely blended into the mixture. Pour into 4 coconut halves and then garnish. You can either serve this soup warm or let it chill to serve it cold. Enjoy :)
I love, love, love, love spiced ginger cake! I created this cake this past summer for a cook out at my friend Marta's place in Colorado Springs. Everyone loved it so much they all suggested to include cannabis in the recipe. When the time came around to create this cannabis cake I chose the Headband strain to bake with. Headband, spiced ginger and orange pair so perfectly together that your taste buds have a sensory overload of pleasure. Enjoy with guests or by yourself with your favorite cup of tea. Enjoy!
Mise en place:
5 grams ground Headband2 1/2 cups flour1 cup sugar1 cup powdered sugar1 cup molasses1 cup vegetable oil1 cup hot water1/2 minced fresh ginger1/2 cup crystallized ginger pieces2 eggs1 tablespoon orange extract2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon vanilla1/2 teaspoon cloves
Preheat the oven to 350 degrees. Butter a bunt pan of your choice and the lightly flour the pan. In one bowl, add the flour, cinnamon, nutmeg, and cloves. In another bowl combine the hot water, baking soda, molasses, ginger, cannabis, oil and sugar. Now slowly combine the dry ingredients into the wet ingredients. Lastly, add the eggs and vanilla until smooth.
Pour this mixture into the prepared bunt pan and bake for 55 minutes or until the cake springs when touched. While the cake cools you can prepare the orange drizzle for the cake. In a bowl combine 1 cup powdered sugar, 1 tablespoon orange extract, 1/2 teaspoon cinnamon and 1/2 teaspoon water if the mixture is too thick for your taste. Drizzle over the cake when it is completely cool and let the glaze set. Finish the cake by putting crystallized ginger pieces on top. Enjoy 10 servings of this delicious cake at 1/2 gram a piece. Low doses for many pieces!
As my very busy Sunday came to a close, I ended up slicing through my left thumb nail and into the rest of my thumb in once quick crescent swoop. I was driven to the emergency room where the Doctor glued my finger back together. After the ridiculousness of this situation I was still determined to put together a recipe and end the night on a positive note.
What is better to calm my nerves on a night like this? A Lemon Haze Chicken Burrito! This dish was very comforting and nourishing to the body. And the medication level was just right to ease the pain of recent laceration incident. Lemon Haze pairs wonderfully with the spicy flavors of the burrito and ties all of the flavors into a wonderful medley. Enjoy!Mise en place:1 large flour tortilla1/3 cup white rice1/4 cup black beans1/4 cup grilled chicken1 gram Lemon Haze Kief activated 1/2 ounce olive oil1 tablespoon chipotle sauce1 tablespoon pico de gallo1 tablespoon guacamole1 tablespoon sour cream2 teaspoons adobo sauceDirections:Turn the broiler on in your oven and let it warm up. Mix the white rice, black beans, and chicken in a bowl. Spoon the mixture onto the tortilla. Now spread the pico de gallo, guacamole, sour cream, adobo sauce, and chipotle sauce on the mixture. Roll the burrito into the way you fancy. Place into the oven under the broiler for about 2-3 minutes or until the top starts to develop dark brown spots. Flip the burrito over and do the same but make sure not to over cook. Serve with a side of guacamole, sour cream and enjoy!
Buttercream is the fundamental cake frosting when it comes to icing, filling and decorating a cake. It is the frosting everyone remembers as a kid when you eagerly awaited your birthday cake. But, not all buttercream frostings are created equally. Most commercial cake bakeries use a combination of shortening and butter to make their buttercream. And most places now use 100% shortening and no butter. Why is this you ask? Shortening has a longer shelf life and is more stable on the shelf than real butter. Most bakeries can extend the shelf life of the cake this way. But real buttercream cakes only have a shelf life of 7 days thus making it a cost issue for mass producing bakeries. While yes, some artisan bakeries still stick true to the original buttercream recipe but these bakeries are few and far in between.This recipe is a true American buttercream recipe, so you can enjoy it knowing you won't be consuming anything short of that. White Widow adds a very interesting depth of flavor to the buttercream and pairs beautifully with the flavors of vanilla, almond, and salted butter. Enjoy this on the next cake you bake and medicate deliciously!Mise en place:1 cup White Widow salted cannabutter4 cups sifted powdered sugar1 teaspoon vanilla extract1 teaspoon almond extract1-3 teaspoons milkDirections:Cream the butter in a mixer bowl on medium for 2 minutes then turn off. Add in some sifted powdered sugar and turn your mixer on the lowest setting. Add in the vanilla and almond extract. Slowly add in more powdered sugar until all of it is gone. Add in the milk until you achieve the desired thickness and consistency. If you do not have a stand mixer you can do this by hand instead. Either way will work just fine :)
Cookies are at the heart of every individual and loved by many that it is hard to resist these sweet chewy treats. Why not take this world renowned love and package it into a little jar for either special occasions for yourself or gifts for your loved ones? This recipe combines the comforting flavors of white chocolate cranberry nut cookies and swirls them together with citrus undertones of Orange Kush Kief. You can jar the ingredients, attach a cute little bow and even include a little tag with the instructions on how to cook these delicious little morsels. As they say, "Sharing is caring". This recipe yields 24 wonderfully flavored cookies at 1/2 gram of Orange Kush Kief each plus the strength of the cannabutter. Enjoy!
Mise en place:
1 canning jarA cute little piece of paper to tie to the jar for directions and perhaps a bow12 grams activated Orange Kush Kief1 1/4 cup old fashioned oats3/4 cup all purpose flour3/4 cup brown sugar3/4 teaspoon cinnamon3/4 teaspoon allspice1/3 cup dried cranberries1/3 cup white chocolate chips1/3 cup crushed pecans, walnuts or any nut of your choice1/2 teaspoon baking soda1/2 teaspoon salt
Directions for Jar:
Take the jar and make sure the inside is completely free of any particles. Add the first layer of flour, then the oatmeal followed by the baking soda and salt. In a separate bowl, combine the Orange Kush Kief, brown sugar, cinnamon and allspice until well incorporated. I choose to use Kief so that the medication is not overly conspicuous in the jar. Now add this mixture into the jar as the fourth layer. The next layer will be the cranberries followed by the white chocolate chips and finished with the chopped nuts of your choice.
Top the jar with the canning lid and begin the process of writing out the instructions on a little piece of paper:
Mise en place:
6 teaspoons softened cannabutter1 whole egg1 teaspoon vanilla extract1 teaspoon grated fresh orange zest
Preheat the oven to 350 degrees. Add contents of the jar into a large bowl. Combine with cannabutter, egg, vanilla extract, and orange zest until fully combined. Drop dough onto a dark cookie sheet about 2 inches apart and bake for 11 minutes. Cool on a wire rack for 8-10 minutes then enjoy :)
Tie your directions onto the cookie mix jar Wonderland style with a nice ribbon. If your recipient does not have cannabutter, you can make it for them and send it in a little jar along with the cookie mix jar.
This week I got many requests through my Facebook mail and Twitter DM's to create something sweet that would be astonishingly simple and easy to make. Overwhelmingly many people suggested a medicated ice cream for this weeks blog post. In Colorado, cannabis ice cream is a huge seller for many patients as it something anyone can enjoy any time of the year.
This recipe combines a store bought French Vanilla ice cream with allspice orange honey butter kief swirls. You can use kief that has been slowly collected over time in your grinders or you can buy it from a dispensary. I created this recipe this past Thanksgiving and it was a huge hit when served alongside pie. This is also a great recipe that can be used during the hotter months or even when you are craving a sundae.
Mise en place:
6 grams kief1.5 quart of organic French Vanilla ice cream1/2 cup organic honey3 pads organic butter1-2 shots vodka1 tablespoon vanilla oil extract1 teaspoon orange oil extract1 teaspoon allspice1 teaspoon cinnamon
In a pan on the lowest setting combine the butter, vodka, vanilla oil, orange oil, allspice, cinnamon and kief. Stir this mixture occasionally as it cooks to keep uniform consistency. The alcohol will cook out of this mixture while on the stove. Cook for 50 minutes and then add the honey. Cook for 10 minutes then pull from stove and cool for 5 minutes. During the 5 minutes your honey butter is cooling, scoop out all of the ice cream into a bowl and whip it into a soft serve state with a spoon.
Take the carton of ice cream and scoop 1 layer of ice cream back into the container. Then pour a thin layer of honey butter on top of the ice cream. Repeat. An ice cream layer and honey butter layer until you have used up both products. Put into the freezer for 30-60 minutes until the layers have set.
You have just made yourself a simple yet gourmet medicated ice cream that will swirl each time you take a scoop. This recipe makes 12 servings at 1/2 cup each with 1/2 gram of kief in it. If you feel this is too much kief reduce to 1/4 gram or if you feel this is too little increase to 1 gram. Scoop, maybe drizzle a little more honey with a cinnamon stick on top to garnish and enjoy! :)
Nothing is more quintessential then medicating with brownies. They are rich, luxurious in chocolate taste and can please a multitude of people. But why not deepen the flavor by adding a combination of Peppermint Extract and Lamb's Bread? Both flavor profiles shoot your taste buds into space when it combines with the complexities of dark chocolate. After a long hard day why not indulge your senses with the perfect artisan brownie?
Mise en place:
12 tablespoons unsalted butter4 grams ground Lamb's Bread3 large eggs
1 1/2 cups turbinado sugar
2/3 cup dark cocoa powder
1 cup all-purpose flour1 cup dark chocolate chips1 teaspoon peppermint extract1 teaspoon vanilla extract1 teaspoon almond extract
1/2 teaspoon sea salt
Directions:In a bowl, cream the butter and sugar together. Add the cocoa powder, eggs, vanilla extract, almond extract and peppermint extract to the mixture and combine. Now add the flour, Lamb's Breath and sea salt. Finally add in the dark chocolate chips.
Pour the batter into a greased 8x8 pan and cook at 350 degrees for 35 minutes. Cut into 8 servings at 1/2 gram each and enjoy :)
Chocolate pairs so beautifully with some many different food items that it is a constant delicious journey. Bananas are one fruit of many that is a match made in heaven for chocolate. This simple recipe takes little time to make yet will send your mouth on a thrill ride. Enjoy the notes of Banana Kush as it truly adds an enjoyable element to these cookies.
Mise en place:
1 cup cannabutter with 13 grams of Banana Kush infused in it
1 cup turbinado sugar (raw sugar)
1 cup brown sugar
2 teaspoons vanilla extract2 teaspoons banana extract
3 cups all purpose flour
2 cups semisweet chocolate chips
1 whole large banana
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. In a bowl, cream the butter, turbinado sugar and brown sugar in a bowl. Slowly beat in the eggs one at a time and add both the extracts into the mixture. Add the salt, baking soda, banana and chocolate chips. Stir until everything is incorporated into the cookie dough. Divide the dough into 13 large cookies and bake for 8 to 10 minutes depending on the oven you are using. Keep an eye on them, as many ovens vary in temperatures. Enjoy :)
Chef Mark S. Painter, CEC is a chef and instructor in Colorado. Center of the plate, international cuisine, soups/sauces/stocks/consommés and restaurant management are some of the classes he teaches. He has been in the restaurant industry for 30 years specializing in fine dining. He has the rare ability to be able to cook authentic world cuisine dishes so well one would assume he was born in the country the dish came from. He has also won several local and national culinary competitions and operates a ice sculpture business called The Mark of Excellence.
In conversation one day he brought up the idea how easy and delicious it would be to make tamales but instead of using lard substituting with cannabutter. Indeed, as I could not agree more as cannabis would lend a wonderful earthy flavor to the tamale dough. The following link contains his recipes for tamales and some wonderful historical information. To make this a medicated dish use 1 cup of Big Bud cannabutter instead of the lard. Serve with some roasted poblano sweet corn and avocado. Enjoy :)https://docs.google.com/leaf?id=0B4XOTju2nSQAM2FmMzU1YTYtMTAyMy00MmRlLWE2YWEtOGNhYTEyMzdmOGI1&hl=en&pli=1