What is one of the most popular breakfast dishes in the United States, especially in the South? Biscuits and gravy of course! This stick to your ribs breakfast is perfect in my opinion on a cold fall or winter morning. These tender biscuits are seasoned with savory herbs and spices that will turn you into a biscuit-aholic. The country gravy in this recipe has been completely revamped from traditional gravy by the addition of the McFly strain and a special seasoning blend. With each bite, you will notice the spicy yet earthy dank tones of the McFly dancing with the complimentary flavors of the jalapeno sausage and seasoning blend. This hybrid will grace your mind with a soaring head high while giving you relaxing body benefits. This is one biscuit and gravy recipe that will have you wanting more even with a full belly!
Mise en place:
For the biscuits:
2 cups flour
1 cup buttermilk
6 tablespoons cold butter
1/4 cup sugar
2 teaspoons Sun Dried Tomato Mrs. Dash
2 teaspoon Original Mrs. Dash
1 teaspoon vanilla extract
4 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch sea salt and a tiny bowl of reserve sea salt
For the gravy:
3.5 grams decarboxylated McFLy
3 jalapeno sausage links uncased or 1/2 pound ground sausage
3 cups cold milk
4 tablespoons flour
3 teaspoons no salt seasoning blend of your choice
2 tablespoons unsalted butter
2 teaspoons dried chopped onions
1 teaspoon dried garlic slices
cracked black pepper and sea salt to taste
Preheat your oven to 360 degrees. In a large bowl combine all of the dry ingredients then cut in the butter. Slowly add the buttermilk with one hand while gently mixing with the other. While you are mixing be careful not to over mix the dough or it will become too glutenous. Once the dough is formed, roll out onto a floured cutting board or counter and cut the dough into rounds. You can use a biscuit cutter or a round cookie cutter to do this. Take your reserve bowl of sea salt and gently sprinkle it on the tops of each biscuit. Place the rounds onto a baking sheet and bake for 15-18 minutes, or until a toothpick comes out clean. These biscuits will come out tender and light in color when done right.
In a skillet, add the sausage, spices, herbs, and McFly. Fully cook the sausage, then transfer the sausage into a small bowl to hold. Keep all of the drippings from the sausage in the pan and melt the butter. Using a whisk, slowly add the flour to make a roux. You need to keep whisking as you add, otherwise you will burn it. Continue to whisk and slowly add the milk. Continue to whisk until the gravy mixture cooks down and thickens. Once the gravy is thick, add the meat back in. Continue to cook and whisk until the meat has warmed back up again.
Cut a biscuit in half, and pour some gravy into the middle of it. Put the top of the biscuit back on and pour even more gravy on top of the biscuit. Enjoy with your favorite cup of coffee, tea, or breakfast drink of your choice.
Greek Yogurt is something I can never seem to get enough of! I have always found myself working this healthy and delicious treat into my every day diet. This type of yogurt is packed with double the protien, half the sodium, and less sugar than most conventional yogurt brands. This recipe is incredibly simple and quick yet fully flavorful. The tones of Vanilla Kush compliment the candied nuts and honey while uplifting the tangy yogurt into a sweeter profile of taste. The cardamon and coriander only elevate these flavors even more on the pallet. This can be enjoyed as a healthy and protein packed breakfast, mid day snack, lunch or even as dessert.
Mise en place:
1 cup FAGE Total 2% Greek Yogurt
1 gram Vanilla Kush activated kief or hash
1/4 cup honey peanuts
Honey to drizzle to taste
Few pinches caradamom
Few pinches coriander
Add the Greek Yogurt into the serving bowl of your choice and drizzle the amount of desired honey. Now sprinkle the honey peanuts or another nut of choice over the yogurt and honey. Add a few pinches of cardamom and coriander. Finally, add the activated Vanilla Kush kief. The process on how to activate kief properly in your oven can be found in my upcoming book, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine available on pre-order on Amazon. Enjoy!
Ganache is a delicious chocolate concoction that can be used as a filling, sauce, glaze, or icing in various desserts. This recipe was crafted with a beautiful Indica dominant strain Chocolate Kush which hails from the OG Kush lineage. The sweet hints of chocolate and vanilla in this strain only make this vegan ganache recipe even more luxurious. As this medicine begins to take hold, you will be lulled into a warm, creative, peaceful, yet ultra relaxed mood. This is a great vessel to treat nausea, insomnia, anxiety, and lack of appetite. Bare in mind though, that this is a dessert and should be treated with respect. If you are fighting with obesity, cancer, immune deficiency disorders, or diabetes this dessert should only be used in a controlled manner or avoided all together. Desserts are indulgent treats that should be enjoyed moderately and in conjunction with a healthy diet with other healthy edibles.
Pour this luscious ganache over cakes, marzipan, or fudge. Dip fruit, French bread, or croissants into this ganache to satisfy any sweet tooth. Really, what you want to do with this recipe is limitless. Use your creativity and imagination, and the sky will be the limit. And it is vegan to boot? Enjoy!
Mise en place:
15 ounces vegan chocolate
14 ounces coconut milk
7 grams activated Chocolate Kush keif
1 teaspoon vanilla extract
1 teaspoon almond extract
Chop up the chocolate with a French knife and set aside in a glass bowl. On the stove top, add the coconut milk into a saucepan over medium heat and cook until the milk starts to steam. Now carefully pour the hot coconut milk over the chocolate and let it stand for 5 minutes. After the time is up, stir this mixture with a wooden spoon until it becomes smooth. Add the Chocolate Kush kief, vanilla extract, and almond extract while constantly stirring until fully incorporated. You now have Chocolate Kush Ganache in which you can use in a multitude of desserts.