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
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
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 serving of Greens Plus
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
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)
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!
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