• 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 yogurt
    1/4 cup small blueberries
    French vanilla glycerin tincture

    Directions:

    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 tact
    2 large bananas chopped
    2 grams banana kush kief
    1 cup coconut milk
    1 cup water
    1/2 cup sugar
    1/4 cup dry tapioca
    1 tablespoon coconut oil
    1 tablespoon vanilla extract
    pinch salt

    Directions:

    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 :)