• 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

    Directions:

    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)

    Directions:

    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

    Directions:

    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!