Olive Oil Infused With 45 Grams of Cannabis

Bases

I’m all about the base. Making every inch perfect from the bottom to the top.

Directions:

  • Start with 45 grams of the cannabis strains of your choice.

(I used 8 different cannabis strains to use up some odds and ends that I had kicking around and needed to use up.)

  • Decarb it.

(I decarbed this batch at 245 degrees F for 45 minutes in a pressure cooker.)

  • Put the cannabis in a Magical Butter Machine and cover with 1 litre of olive oil.

  • Set the temperature to 130 degrees F for 2 hours.

After 2 hours, open the machine and check to make sure that the buds have remained fully immersed in the olive oil. If you have ground cannabis sticking to the sides of the machine’s canister, scrape it back down into the oil and run the mixture for another 2 hours.

When the blend is finished it should look like the photo (below) when you open the canister after 4 hours.

See What I See

Very little cannabis residue is sticking to the sides of the canister. The machine did a great job grinding and stirring the pot for 4 hours. Even the lid and immersion blender is fairly clean.

  • Strain the mixture through a fine mesh strainer.

Save the left over cannabis pulp. About 1/3 of a cup will remain. This is not completely spent and it can be incorporated into another recipe. It will freeze well so you do not have to use it in a baking recipe immediately if you freeze it.

  • Using a funnel, pour the finished mixture back into an amber glass bottle for long term storage.

  • Store infused olive oil in a refrigerator.

I welcome your comments and I invite you to follow me on my journey…we will be infusing a variety of bases.

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~ Rebecca

Fiddlehead Mushroom Salad, Dressed With Cannabis Infused Olive Oil

This recipe will make two large salads that can stand alone as independent meals.

Alternatively, it can be served as a side dish to accompany a main course.

Ingredients:

  • 1/2 a head of romaine lettuce (cleaned and chopped)
  • 1/4 lb of fresh asparagus (washed and cut into bite size pieces)
  • 1/2 lb of fresh fiddleheads
  • 1/4 lb of fresh mushrooms
  • 10 black olives (pitted and cut into small pieces)
  • 1/4 cup of goat feta cheese (crumbled)
  • 2 tbsp of blanched and slivered almonds
  • 2 tsp of fresh garlic (chopped)
  • 1 tsp of fresh ginger root (grated)
  • 3 tbsp of coconut oil
  • 2 tbsp of medicated olive oil
  • 1 tbsp of balsamic vinegar
  • pink Himalayan salt and freshly ground black pepper to taste.

Here’s the link to a previous post about how to make the cannabis infused olive oil:

https://steemit.com/cannabis/@rebeccaryan/olive-oil-infused-with-45-grams-of-cannabis

Directions:

  • Sauté the asparagus, fiddleheads, mushrooms, olives, almonds, ginger and garlic in a large pan until the vegetables are soft and cooked through.

  • Place the cooked contents on top of a bed of romaine lettuce and top with feta cheese.
  • Drizzle the olive oil and balsamic vinegar over top to dress the salad.
  • Season with salt and pepper to taste.

Enjoy!

I welcome your comments and I invite you to follow me on my journey…even salad can be medicated and infused with cannabis to drive up its nutritional density.

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~ Rebecca

Ragout: A French-Inspired Stew Avec le Cannabis

A ragout is the culinary term that describes a decidedly French-style version of a slowly cooked stew.

It can be made with meat or fish…or, it can be made completely Vegan with vegetables alone.

It is usually a thicker sauce which makes it quite hearty and able to stand on its own as a dish, rather than needing the support of pasta to hold it up.

Ingredients

  • 454 grams (1 pound) of cooked ground water buffalo, beef or pork. (Obviously omit this ingredient to make a Vegan version.)
  • 227 grams (1/2 pound) of sautéed mushrooms
  • 2 small yellow onions sautéed
  • 1 litre (16 ounces) of tomato sauce (this one has 1 cup of black olives in it but any tomato sauce will work)
  • 2 medium size carrots (diced in rounds)
  • 1 medium size cauliflower
  • 2 tbsp of decarbed, ground cannabis
  • 1 tsp of minced garlic
  • 1 tsp basil
  • 1 tsp fresh oregano (dried is fine too)

Directions:

  • If you are using cooked meat, add it to a very large, deep frying pan and set the flame to a low simmer.

Think big. I use a massive wok for this job. This recipe requires a pan or cooking vessel large enough to hold all the ingredients and still be able to accommodate stirring as the vegetables continue to cook.

  • Add the sautéed onions and mushrooms and stir to combine with the meat.

  • Add the tomato sauce.

  • Add the minced garlic.

  • Chop the oregano and add it.

  • Grind the decarbed cannabis.

  • Add the cannabis and basil.

  • Add the carrots.

  • Add the cauliflower and stir well to combine all the ingredients.

  • Continue to simmer the ragout on a low simmer for an hour to ensure that all the vegetables have a chance to fully cook and all the flavours have a chance to meld.

Lets have a closer look:

bon appetit!

I welcome your comments and I invite you to follow me on my journey… occasionally it will be quite saucy. 😉

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~ Rebecca

Cream Of Asparagus With Smoked Cheese, Bacon & Purple Bubba

This soup was a long time in the making because I grew the asparagus, Purple Bubba and the chives, myself.

Once planted, asparagus takes 3 years before it’s mature enough to harvest.

I just took my first harvest from 20 roots that I planted in the early Spring of 2015.

It was worth the wait.

I cut the asparagus stalks and as you can see, my young plants produced tall and thin stalks. As these plants continue to age, I am expecting them to get a little wider in girth.

For this soup, you’ll need the following ingredients:

  • 1.5 lbs of asparagus (cut into small pieces).

  • 8 cloves of garlic (cut into small pieces).

  • 3 + 2 tbsp of chives (cut into small pieces).

  • 4 small yellow onions (cut into small pieces).

  • 1/4 cup of coconut oil
  • 1 lemon (juiced, about 4 tbsp).
  • 1 cup of smoked Waterbuffalo Gouda (shredded) or the Gouda of your choice.

  • 1/2 cup of Waterbuffalo bacon (cooked and then cut into small pieces).

Pork bacon or small pieces of smoked ham would work equally as well.

  • 6 grams of Purple Bubba (She’s a very pretty plant.)

Or, the strain of your choice, decarbed.

To decarb the cannabis, bake in a covered casserole dish at 240 degrees F for 45 minutes.

Leave the casserole dish coveved until the dish is cool enough to handle before uncovering. The cannabis should look golden brown in colour.

The bowl on top (in the photo above) shows Purple Bubba that’s been decarbed and ground.

The bowl on the bottom shows Purple Bubba that’s only been ground. You can see the colour difference.

When you decarb cannabis you are changing it (molecularly) into an activated form. This is a necessary task prior to infusing food if you want to achieve a potent outcome.

  • 2 litres of water
  • 1.5 litres of chicken or vegetable stock
  • 2 (400 ml) cans of high fat coconut milk
  • 1 tsp ground black pepper
  • 1 tsp toasted garlic powder, rosemary and sea salt seasoning

Directions:

  • In a large stock pot, sauté the onions, garlic cloves and 3 tbsp of chives in coconut oil until they become translucent and start to brown.

  • Add the chicken stock and water to the onions, garlic and chives.

  • Add the asparagus. Bring to a slow boil and cook for 45 minutes. Stir every 10 minutes.

  • Using an immersion hand blender, purée the mixture right in the stock pot. Alternatively transfer the contents of the pot to a blender or food processor and blend until the mixture is smooth.

If you use an immersion hand blender, you will need to strain the mixture to remove the asparagus pulp because it is quite fibrous.

  • Transfer the strained soup back to the stock pot and add the lemon juice. Then add the coconut milk. Blend well, while you continue to simmer the mixture.

  • Add the pepper and the garlic, rosemary seasoning. Blending well.

  • Add 3 tbsp of ground cannabis and blend again.

  • Add the cheese and bacon. Continue to simmer on a low flame for another hour. Stirring every 10 minutes to ensure that the cheese blends in.
  • Garnish with a sprinkling of fresh chives.

Enjoy!

I welcome your comments and I invite you to follow me on my journey…cream of asparagus soup, so worth the wait.

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~ Rebecca

Soft Ginger Bread Made With Grand Daddy Purple & Sweet Potato

 

It’s a soft cookie. (Well, 32 to be exact and they contain the pulp from a whole ounce of pot.)

No one should really need to say any more.

Well, maybe that they’re made with sweet potato…

Oh, and the cannabis pulp that was left over after I infused coconut oil with an ounce (30 grams) of Grand Daddy Purple.

That Might Be Nice To know Along With A Few Other Things Like:

The ingredients needed:

  • 4 small sweet potatoes (Cooked until very soft. I pressure cooked them for 20 minutes along with the ginger.)
  • 2 inch chunk of ginger (peeled)
  • 1 cup green banana flour
  • 1/2 cup of sorghum flour
  • 1 tsp baking powder
  • 1/2 tsp of pink Himalayan salt
  • 1 1/2 tbsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 2 eggs
  • 1/3 cup of Swerve (a sugar replacement made with fruits and vegetables)
  • 1/3 cup of maple syrup
  • 1 tsp vanilla extract
    2 tbsp of water mixed with 1/2 tsp baking soda
  • 1/4 cup of the strain of cannabis pulp of your choice (this is the plant material that is recovered after a coconut oil infusion has been filtered.)

I used a strain called Grand Daddy Purple. It sets the tone for a late afternoon or early evening of relaxation. Once eaten, this strain offers a smooth and consistent body stone.

And Let’s Not Forget The Directions

  • Peel and cook the sweet potatoes and the chunk of ginger, until very soft. (I pressure cooked it for 20 minutes.)

Once peeled, I cubed the potatoes and cooked them along with the whole piece of peeled ginger that you can see in the photo (below).

  • Preheat the oven to 350 degrees F.
  • Blend the flours, baking powder, salt, cinnamon and nutmeg.

In the photo (above) you can see what green banana flour looks like.

Sorghum flour looks very similar. Both Sorghum and green banana are finely milled flours.

I like to use a food processor to evenly blend ingredients when I make medicated baked goods.

  • Transfer the blended dry ingredients to another bowl and add the eggs, Swerve, maple syrup and vanilla extract to the food processor and blend well.
  • Dilute 1/2 tsp of baking soda in 2 tbsp of water and add it to the egg mixture. Blend well.
  • Add the sweet potatoes.

  • Blend until the batter is smooth and creamy.

  • Add the cannabis pulp and blend very well. (About 2 minutes).

You know that the cannabis pulp is blended all the way through when the colour of the batter is evenly darker in colour all the way through.

  • Add the dry flour blend and mix this thoroughly through the mixture.

This will thicken the batter substantially.

  • Drop the batter evenly onto a (lined or oiled) baking sheet.

  • Bake the cookies at 350 degrees F for 16 minutes.
  • Transfer to a cooling rack, once baked.

  • Proceed to get baked yourself.

It turned out to be a fantastic bake thanks to Grand Daddy Purple.

I welcome your comments and I invite you to follow me on my journey…we will never be turning down a good bake.

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The Soup Of The Day: Cream of Cannabis

I can’t wait until soup containing cannabis, is a common offering on menus around the world.

I think that both the skilled chef and the enthusiastic cook have 2 main options:

  • either, work with the flavours in the buds, just as you would any other dried herb
  • or, bury the flavours with dogged determination and hope that the other herbs and spices used to cloak the skunk-ass will all work together.

One way is not better. Both options are viable. Both require some risk taking.

Ultimately, all any of us can do is try.

If we are interested enough, we’ll learn from the outcome and (if we aren’t dicks about it) we’ll share that knowledge to make the whole process a little easier for others.

You’ll need the following ingredients:

  • 3 litres of chicken broth (vegetable broth can be substituted)
  • 2 litres of water
  • 2 400 ml cans of the highest fat coconut milk you can find.
  • 4 + 3 tbsp of coconut oil (for sautéing the mushrooms and onions)
  • 1 medium onion (roughly chopped)
  • 1/2 a large cauliflower (cut into small pieces)
  • 3 ribs of celery (cut into small pieces)
  • 4 medium size carrots (cut into small pieces)
  • 4 medium size yams (cut into small pieces)
  • 2 cups of raw turnip (cut into small pieces)
  • 2 cups of sliced mushrooms
  • 1/4 cup of fresh lime juice
  • 2 tbsp of hot cayenne pepper sauce
  • 2 tbsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tsp of fresh ginger (finely chopped)
  • 1 tsp of fresh garlic (finely chopped)
  • 1 avocado (cut in small pieces to garnish
  • 3 tbsp of decarboxylated and then ground cannabis

Obviously you’re going to need a big pot to hold 6 litres of liquid (more or less). Plus, all the vegetables and a little pot …(of the Indica or Sativa kind).

A 10 litre (or larger) stock pot and 10 grams of citrus flavoured buds will get the job done, nicely.
Do give thought to the effects you want to achieve.
If you’re making it to eat for lunch and you still need to focus after that, use a strain that is known to enhance focus. (Instead of one that will make you feel so relaxed that you want to take a nap.)

If I am serving this as part of an evening meal with no commitments afterwards, I’ll use a strain known for being very relaxing and calming.

You know a strain that produces the type of body stone that gives you a warm hug on the inside, not unlike how you’d feel if you drank 3 glasses of nice wine.

If a strain, containing about 15% THC is used, that’s what this soup can deliver. Expect a 2 hour lag after it’s slurped and enjoy your flight for about 6-8 hours….without a hangover, I might add.

Directions

  • Resurrect a baking dish with a lid. (You’re looking for something that will withstand high heat without melting and if you ask your Mother she’d likely call it a casserole dish.)
  • Pre-heat the oven to 240 degrees F.
  • Sauté the mushrooms in 4 tbsp of coconut oil.
  • Then, sauté the onions in 3 tbsp of coconut oil.

  • Add the mushrooms and onions to the stock pot containing the broth and water. Set the flame to simmer.

  • Lay your buds spaced out on the bottom of your baking dish, a single layer deep.

  • Put the lid on the baking dish and bake the buds for an hour. (Yeah,one whole hour and no, cooking in the soup will not activate the THC as well as it could be. As a result, your soup won’t be as potent as it should be or has the potential to be.) (Remember to set a timer, so you’ll know when to take your buds out of the oven.)

Once your buds have baked in the oven for an hour, remove them from the oven but keep the baking dish covered until it cools enough to be comfortably handled. This will give any volatile compounds a chance to settle back down on the buds before they are ground.

  • Add the garlic.

  • Add the ginger.

  • Add the hot-sauce.

  • Add the lime juice.

  • Add the coconut milk.

  • Add the cinnamon and nutmeg.
  • Stir the pot to make sure that all the ingredients added (so far) are well blended. Cover the pot with its lid and remember to stir it every time you add another ingredient.
  • Cube the yams and add them to the brew.

  • Do the same with the cauliflower.

  • Next, chop the carrots and add them as well.

  • Do the same with the turnip.

  • Add the celery.

  • Finish by grinding the cooled decarbed cannabis and add all of it (in loose) to the soup. In this recipe we are using it as a herb and as such, it will be enjoyed for the citrus flavour it adds without being strained out of the soup.

If your buds look golden brown, you’ve achieved a decent oven decarboxylation.

The bud on top (with the broken leaf beside it) is one of the buds that I decarbed, the other is still in its raw state. Notice the colour difference.

  • Simmer on low for 3 hours, stirring every 20 minutes or so.

Don’t forget to Stir The Pot

  • put the finished soup in a serving bowl.

  • Garnish with roughly cubed avocado.

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Lets take a closer look…

A soup with a Thai flair. A little bit of heat, coconut and lime, tamed with creamy avocado and filled with vegetables and total relaxation.

(That’s how I’d write the soup’s menu description.LOL!)

I welcome your comments and I invite you to follow me on my journey….not even soup is safe from cannabis lacing. 😉

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As A Cannabis Coach, I’m Not Afraid To Tell You What I Think

As we are nearing the end of prohibition of cannabis in many countries around the world, I think that it’s high time we make more of a concerted effort to de-mystify the use of the plant.

I Think.

(These Are The Operative Words.)

I think that almost one hundred years of fear-mongering and vilification is enough.

This is why I have decided to bust out of the cannabis closet and broadcast that:

I’m a middle-aged woman who grows cannabis and uses it every single day.

That, and I don’t give a flying $&@# who knows or what their opinion is, about what I choose to do.

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Remember That This Is Not A Radio-Active Isotope.

It’s A Herb.

It Grows Naturally In The Wild And Hasn’t Been Synthetically Concocted In A Lab.

As a direct result, I think that every human and animal on the planet should be able to freely use this plant whenever they need or want to.

I think that the right to use a naturally occurring herb should not be controlled by a corporation or a government.

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I think that the herb should be free and that anyone who wants to grow it, simply should just learn how. (Without having to fill out forms in triplicate or grease the palms of anyone’s hands, along the way, I might add.)

I think that learning all about this plant (accurately) should be easy and not restricted.

I think that as an adult, I am capable of deciding what I put into my own body…because it’s my damn body and I know “it” best.

I think that we should be embracing the incredible physiological fact that the human body has evolved to use the compounds found within cannabis to correct internal deficiencies.

Yes, you read that correctly.

Just like our human bodies have a circulatory system, a respiratory system and a central nervous system, they also have an endocannabinoid system.

When a body is in optimal health, it is capable of producing its own cannabinoids. These compounds bind to their specific docking (or receptor) sites on each cell. Then, by an exchange of information with the cell, the cannabinoids correct the deficiencies as best they can. This brings the body back into a state of homeostasis or as close to balance as they can.

When conditions are not optimal inside the body (like when there’s stress or insomnia, for example ) then the body stops being able to produce its own cannabinoids and stops being able to restore balance itself.

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Cannabis contains about 111 of these cannabinoids (or specific medicinal compounds) which are contained within the plant’s flowers. They can and do bind directly to the body’s own receptor sites, when the body can’t make enough of its own.

Cannabinoids (whether your body makes them or you ingest them directly from the plant) will correct deficiencies and restore the health within the body.

It is for this specific reason that I think that there aren’t actually any “true recreational users” of the herb.

Everyone who enjoys the benefits of cannabis (when asked) will tell you exactly why they choose to use it and how it improves the quality of their life.

Even, if it’s just that cannabis helps them to choose to feel happy or stops negative thought patterns from repetitively occurring, it is still correcting a deficiency.

The last time that I checked, choosing to correct a biological deficiency wasn’t a crime and it doesn’t produce a victim. Yet, people are still being persecuted and are paying dearly for this choice.

Lets Remember That What They Are Really Choosing To Do, Is Restore Their Own Level Of Health.

I happen to think that this is one of the biggest crimes still being perpetrated against humanity by governments of countries all over the world.

I welcome your comments and I invite you you to follow me on my journey…I may climb on an activism soapbox from time to time because (you guessed it) cannabis helps me to balance my own brain chemistry and I think for myself.

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CBD Banana Cake With Almond-Butter Cream Icing Gluten Free

Cannabidiol or CBD is a non-pyschoactive cannabinoid. That means, when it’s ingested it won’t create a head high or body sedation like THC will.

CBD does, however, bring a lot of other useful benefits to the table.

It’s great for controlling both pain and inflammation anytime you want to have complete cognitive control.

Many people who suffer from inflammatory diseases and chronic pain choose to use a cannabis strain that’s high in CBD during the day and then they switch to a high THC strain at night. THC along with CBN provide longer restorative sleep. This quality and quantity of sleep is essential for the endurance level of anyone living with disease or pain.

This Banana cake contains 2 ounces (60 grams) of cannabis pulp. It’s from a strain of cannabis called Treasure Island. The pulp is the plant material that is left over after it’s been used to infuse a butter or an oil.

Treasure Island contains 17% CBD

That makes this a perfect “ANYTIME I have pain (but still need to function and speak in non-interrupted sentences because I remembered all the words) cake.

I eat it for breakfast.

To make it, you’ll need:

Dry  Ingredients

  • 2/3 cup of sorghum flour
  • 1/3 cup of coconut flour
  • 1/2 tsp of baking powder
  • 1/4 tsp of baking soda (set aside in a small glass dish)
  • 1/4 tsp of xantham gum
  • 1/2 tsp of pink Himalayan salt
  • 1 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1/8 tsp of cardamon

Directions:

  1. In a food processor blend all the dry ingredients together except the baking soda. (Keep it set-aside. Empty the processor bowl and set the dry ingredient blend aside as well.)

Wet Ingredients:

  • 3 large ripe bananas
  • 2 eggs
  • 1/2 cup of maple syrup
  • 1/3 cup of whole 18% cream (I used water-buffalo milk because I prefer it for my body.)
  • 1/4 tsp of vanilla bean paste
  • 1/3 cup of cannabis pulp
  • 1 tsp hot water mixed well with the baking soda

Directions:

  1. Blend all the wet ingredients together except the cannabis pulp.

Preheat the oven to 350 degrees F and add the cannabis pulp to the wet mixture.

Below is a photo of what the cannabis pulp looks like when it is frozen. I often freeze it after I strain it from infused oil if I don’t want to bake with it straight away. Once it’s thawed, add it to the food processor and blend it into the wet mixture really well.

Once the pulp has blended evenly through-out the mixture, the entire mixture will be a much darker colour. This indicates that the cannabis is evenly distributed through-out the entire cake.

Add the dry ingredients and blend again really well.

Oil a 10 inch cake pan and bake for 55 minutes at 350 degrees F. Start checking the cake for its level of bake at the 45 minute mark. You want it to be cooked evenly in the centre. This is determined when you can insert a toothpick into the centre of the cake, pull it out and the toothpick comes out cleanly without any batter adhering to it.

After 10 minutes of cooling in the pan, remove the cake and let it cool on a rack while you make the almond-butter cream icing.

Icing Ingredients:

  • 1/2 cup (or 140 grams) of pure creamed coconut
  • 1/2 cup of almond-butter or any nut-butter of your choice
  • 1/3 cup of 18% whole cream or 1/3 of a cup of the milk of your choice
  • 1/3 cup of maple syrup
  • 1/2 tsp of pure vanilla extract 

Directions:

  1. Add all ingredients to the bowl of a food processor and blend until you achieve a smooth and creamy consistency (approximately 1.5 minutes).

Apply the icing to the cake and refrigerated it for 3 hours before serving to let the icing set and become firm.

Enjoy a pain-free day!

Almond Butter Cannabis Cookies, Gluten-free

These are gluten-free, almond butter cookies that contain 2 ounces of cannabis pulp.

I have added 1 ounce (or 30 grams) of Chem Dawg  and 1 ounce (or 30 grams) of a strain called Teslin.

This “cannabis pulp” is the left-over bud material that is a by-product of infusing coconut oil.

Many people think that when they infuse a butter or an oil with cannabis, the cannabis is completely stripped of its potency. This is not the case.

Even After An 8 Hour Infusion 

Once strained from the infusion (butter or oil) the remaining cannabis pulp will still contain approximately 48% of its original psycho-active, capability. The pulp freezes really well so you don’t have to bake with it on the same day that you strain it from your infusion. I often just label the container with the name of the strain and I freeze 1 ounce (or 30 grams) in each small freezer-safe container. This makes it easier to measure when you do want to make a medicated edible.

Cannabis Pulp Is Perfect To Use In Baking

Start by gathering the ingredients.

Dry Ingredients:

  • 1 cup of gluten-free all purpose flour (I use Bob’s Red Mill.)
  • 1/2 cup of finely ground walnuts
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp Pink Himalayan salt
  • 1/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 3/4 cup of dark chocolate chips + 1/4 cup to garnish

Directions:

Add all the dry ingredients (with the exception of the baking soda) to the bowl of a food processor and blend to combine. Set the blended dry ingredients aside in another bowl.

Wet Ingredients:

  • 1 tsp of hot water mixed with the baking soda
  • 3/4 cup of maple syrup
  • 1/2 cup of almond butter
  • 1/4 cup of unsalted butter
  • 2 eggs (at room temperature)
  • 2 oz of cannabis pulp (The strains of your choice.)
  • 2 tsp of pure vanilla extract

Directions:

Mix the baking soda with the hot water in a small glass and set aside. Add all the ingredients (except the cannabis pulp and the baking soda water) to the bowl of the food processor and blend well. Add the baking soda water and blend again. Then add the cannabis pulp and blend really well.

Add 3/4 of a cup of chocolate chips to the top of the batter in the bowl of the food processor. Just pulse this into the batter in 3 pulses. The goal is to leave the chips intact.

Place the batter in the fridge and let it chill for 1 hour. (Yes, a whole hour.)

While you wait for the batter to chill, prepare your cookie sheet by oiling it and lining it with parchment paper. (Don’t forget to preheat the oven to 350 degrees F once you take the batter out of the fridge.)

 

Once chilled, drop batter onto the baking sheet using a generous tsp amount. Garnish the top of each cookie with 3 whole chocolate chips. Bake for 13 minutes but watch them carefully after the 9 minute mark. You want to take them out, just as they are starting to brown around the edges. Let them start to cool on the cookie sheet for 3 minutes before you move them to a cooling rack.

This recipe yields 40 soft and chewy cookies, that freeze really well and are meant to be safely enjoyed one at a time. They can be stored in an air-tight container to keep them soft and chewy. 😉

There Are Foods That Make Your High Even Higher, Like My Paleo Entourage Salad

There are foods that share similar terpene profiles with that of the herb cannabis. If you eat these foods about 45 minutes before you plan on ingesting cannabis, you will achieve a stronger effect from the cannabis and those effects will last longer. This process is referred to as the entourage effect and it is still being extensively studied so that we can use science to explain how and why it works…exactly.

Here’s a quick list of foods that ultimately prime the cannabinoid (cb1 and cb2) receptors of our endocannabinoid systems:

  • mango
  • lemongrass
  • chamomile
  • hemp seeds and hemp seed oil
  • basil
  • hops
  • thyme
  • sage
  • oregano
  • and green tea

It’s not an exclusive list. These are just some commonly known foods that contain components that bind to the same receptor sites that the cannabinoids found in cannabis do. These foods prime the receptor sites and prepare them to absorb the cannabis plant medicine, once it’s ingested. In effect, the consumption of these foods make the absorption of cannabis more efficient.

I made my Paleo Entourage Salad using the following ingredients:

  • 1/2 a head of a large Romain lettuce, washed and torn into small pieces;
  • 8 cherry tomatoes, sliced in equal thirds;
  • 10 black Kalamata olives,  sliced in equal thirds;
  • 1/2 a medium size raw beet, diced into bite size pieces;
  • 1/2 a mango, diced into bite size pieces;
  • a tbsp of crumbled feta cheese;
  • a 1/4 of a orange pepper, diced into bite size pieces;
  • 1/2 a cooked chicken breast, seasoned with fresh lemon, oregano, thyme and garlic;
  • 1 tbsp of hemp seeds;
  • and 1.5 tbsp of extra virgin olive oil, drizzled over the top.

  

This salad is on the large size. You could easily serve it as a side dish or as a starter for 4 people.

I ate the whole thing, myself.

Then, I chased it down with 1.5 tsp of cannabis infused medium chain triglyceride coconut oil. The strain I used was Banana Platinum Kush and I could feel the happiness of this strain, descending upon me within the hour. This will carry me right through the night for the next 8 hours and let me sleep like the dead. Tomorrow, I will wake-up totally refreshed and able to physically work a solid 10 hour day.

I tell you, it brings a whole new meaning to the words “HAPPY HOUR”.