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.

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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).

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

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

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

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  • 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.

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

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

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

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Or, the strain of your choice, decarbed.

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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.

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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.

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

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

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  • 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.

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  • 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.

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

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  • Add 3 tbsp of ground cannabis and blend again.

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  • 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!

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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.)

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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.)

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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).

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

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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.

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  • 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.

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  • Blend until the batter is smooth and creamy.

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

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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.

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

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This will thicken the batter substantially.

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

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

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  • Proceed to get baked yourself.

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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.

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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.

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

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

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  • 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.

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  • Add the ginger.

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  • Add the hot-sauce.

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  • Add the lime juice.

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  • Add the coconut milk.

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  • 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.

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  • Do the same with the cauliflower.

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

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  • Do the same with the turnip.

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  • Add the celery.

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  • 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.

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

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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.

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Don’t forget to Stir The Pot

  • put the finished soup in a serving bowl.

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  • Garnish with roughly cubed avocado.

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Lets take a closer look…

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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”.

Bluntly Speaking, The Lift Cannabis Expo Was “Bought and Paid-for This Year” by Corporate High Rollers.

Unfortunately this was and is the truth. The Lift Cannabis Expo is a consumer trade-show geared towards empowering the general public to make more informed decisions related to using cannabis. The Lift corporation started these trade-shows in 2014. This was its 3rd year to be held in downtown Toronto.

The vibe was much different last year and was all about embracing and integrating the cannabis culture into every day life.

Last year, we saw equal representation between the small “Mom and Pop” dispensary-style compassion clubs and the government sanctioned Licensed Producers. They both stood shoulder to shoulder and had equal stage presentation time, to share information with the public.

This year, the take home message was clear…this is a billion dollar medical industry…cannabis isn’t a lifestyle, it’s a medication and if you have deep pockets, you will “pay to play” if you hope to run with the big dogs…legally.

This comes as no shock to anyone who has been following the shenanigans within the Canadian Cannabis Industry over the last 2 years. Our government has set the wheels in motion to achieve the monopoly on the sale of cannabis as the country transitions into full legalization for their “go to date” of July 1st, 2018.

TAX, REGULATE and RESTRICT ACCESS is the current Liberal government’s mandate, with proposed revenue generating fees at each level of their involvement.

I saw only a handful of small businesses that had booth space…even the Vape Lounge (which last year was packed and was so “free” that you could use your own equipment) was corporately sponsored by several big vapourizer companies. The actual Vape Lounge space looked like an Apple Store. It had its own security, was carding people for age of majority (25) and was supervised, with company reps who would assist with “vapourizer handling”.

It didn’t provide a warm and fuzzy feeling…like an inviting coffee shop in Amsterdam would have. There was no encouragement to actually linger and take your time.

Instead, it felt snooty and sterile with an underlying tone of high pressure sales. I did not find the space to be inviting. @knarly327 and I took our turn being ushered passed the security guards and through a turn-style to enter the lounge. Once we experienced the cold grip of retail at every turn, we left. I didn’t even snap a photo because I felt like my gear would be confiscated.

“It was too bad,” we thought.

After this, we finally made it through booth after booth of “For Profit” cannabis resource centres. (This felt like you were passing through a gauntlet of carrots dangling from strings, as one company tried to out-do their competitors with the most attractive sign-up bonuses.)

These cannabis consulting companies put their customers in touch with medical doctors who will become their “cannabis doctors”and will sign and grant  medical cannabis licenses. Then, their doctors will issue a medical cannabis license and assign the customer to THEIR preferred Licensed Producer of choice, not the customer’s.  All of this, for a princely sum, of course. Plus, no mention of the kick-backs that they will receive from the LPs who they have back-room deals with and why no choice of LP is given to the customer… I might add.

We quickly realized that there wasn’t much difference between this type of  high pressured sales tactics and the tactics used to sell Time Shares.  It had a very similar feel and vibe.

Along the way, we did see some very cool new gadgetry designed for “a growing industry” and meant for small amounts of gardening.

This is an automatic seed starter. It was unclear if it was a proto-type. Unfortunately, there wasn’t a company name on it or anyone around who I could ask for more details. 🙁

This little cabinet is called a Grobo. It’s marketed as a fool-proof hydroponic grow box. This is what it looks like in its “closed, nothing to see here, I’m just furniture” position.

Electronically, it keeps the plant in both the correct amount of lightness and darkness for each stage of its life-cycle. Artistically, it also acts like a piece of furniture that you can use for soft ambiance lighting in your living room. (The light it throws off into your room can be selected by intensity and colour.)

Here it is lit, with the plant visible on the inside.

It’s a self-contained system for those who want to grow a single plant. It does all the watering, light adjusting and feeding for you, once all the reservoirs are filled up with the appropriate liquids.

When I asked the Grobo rep, he confirmed that you would have to be somewhat selective in what seed you chose to grow. Smaller strains are going to do better in the unit than a strain that normally gets to be over 6 feet tall and 4 feet wide, for example. He also said that 2 ounces of flower produced from a plant grown in one of these Grobos is the average yield achieved.

This unit retails for approximately $1600 USD.

I was also quite taken with the smaller automatic bud trimmers.

This particular one retails for just over $2,000 USD and is a table-top version.

I also talked to some really cool people this year…and I couldn’t help myself, I shared the Steemit opportunity with a few of them.

Like, Michael Mason. He’s a Cannabis coach too.

He helps people to get dignified access to cannabis, teaches skills like how to select strains and how to dose properly. He also runs educational workshops and teaches people how to cook with cannabis. I had a great discussion with Michael and among a slew of other things,  I learned that he has been growing his hair for 13 years!

Michael works for a family run company called Phyto Medical. For more info, you can view the website at: www.phytomedical.ca

They charge a yearly membership fee and then, run all kinds of free seminars and programs for their members to access through their resource centre.

I also bumped into Dana Larsen and got to chat with him for a few minutes.

Dana is well known in the Canadian Cannabis Culture. He’s the Founding Director of the Vancouver Dispensary Society, he’s an author and he was at the Expo, promoting his “Overgrow Canada” campaign which he launched last year.

The goal of the campaign is to bring awareness to the fact that the cannabis industry in Canada should be free and fair. Last year Dana gave away 2 million free cannabis seeds to people across the country who promised to plant them in public spaces. This year he has given away 5 million seeds!

(Although we couldn’t vape in memory of Franco Loja, I had taken some Platinum Banana Kush tincture. By that point, I was having a little bit of difficulty holding my eyes open when the picture with Dana was being taken.)

One more really cool thing was that we were able to pick-up this trade magazine…

It was fantastic to see such an incredible cover shot of Franco doing what he loved to do.

I’m not sure how he felt about corporate involvement in the cannabis culture, but this magazine cover was a beautiful tribute to a fine human being.

I welcome your comments and I invite you to follow me on my journey.

~ Rebecca Ryan

Homemade Ice Cream Infused with Lemon, Ginger and Cannabis

Today I learned that I could make homemade cannabis infused ice cream from scratch without using refined sugar, edible oils and the gum fillers that are typically used to make  commercially prepared ice cream. That translates into a healthier recipe with a hand-full of recognizable ingredients that you can easily pronounce.

(Wow!!! I didn’t think that I could do it either…make cannabis infused ice-cream, that is.)

Yet, here we are.

(Now, this recipe will make a very nice non-cannabis ice-cream too. Just omit the 1/4 cup of infused bee honey and increase the amount of regular bee honey from 3/4 cup to 1 cup. This will ensure that all your ratios will remain the same.)

I’m not going to sugar coat this.

It’s a long process of chemical reactions and infusions. Some taking longer than others and spanning over a few days.

This is not a recipe that you can make in the morning and enjoy in the afternoon. It requires cooking without curdling and combining after tempering with the grand finale being the right level of chill to churn the blend into soft ice cream. This can then be followed by hardening the mixture off further. By freezing the soft ice cream for another 24 hours, it will harden to the point that you will require some healthy arm muscles to scoop.

Yeah, it’s a labour of love for sure.

I did think at one point, that the scene in our kitchen was starting to look more like a research lab, than the heart of our house. Between my notes, my camera and a line up of specialty kitchen appliances and tools, it looked a bit serious.

For a special occasion or just to have on-hand in case the mood strikes, I can attest to the fact that it is worth taking the time to make the effort.

Here are the tools you’ll need:

  1. a magical butter machine;
  2. a high speed blender;
  3. a stand mixer with mixing bowl, plus, the paddle, and whisk attachment;
  4. an ice-cream maker or ice-cream maker attachment for your stand mixer;
  5. a fine mesh strainer;
  6. a whisk;
  7. a small sauce pan;
  8. a medium size bowl to hold the milk blend;
  9. a medium size pot (It should hold 3 litres);
  10. a rasp to grate the ginger and lemon peel;
  11. a medium size freezer-safe seal-able container (It should hold 3 litres);
  12. and a silicone or soft flexible spatula.

Here are the ingredients that you’ll need:

  1. 1 litre of water buffalo milk or whole milk;
  2. 250 ml of 35% heavy cream;
  3. 6 egg yolks;
  4. 3/4 cup of bee honey;
  5. 1/4 cup of infused bee honey with the cannabis strain of your choice;
  6. 2 tbsp of agave infused with vanilla beans;
  7. the rind of 3 medium size lemons;
  8. 1 inch piece of fresh ginger root, peeled and grated;
  9. 1 tsp of cinnamon;
  10. and 1/4 tsp of nutmeg;

Before we even start to make the ice cream, you must make the cannabis infused bee honey first. Here’s one of my previous posts which will explain how to do it:

https://steemit.com/marijuana/@rebeccaryan/how-to-make-cannabis-infused-bee-honey

Directions:

  • Grate the lemon rinds.

  • Grate the ginger root.

  • Add the water buffalo milk to the pitcher of the Magical Butter Machine.
  • Then add all the lemon rind and grated ginger to the machine.

  • Set the lid in place and set the temperature to 160 degrees F. Then, set the timer for 1 hour. (This will infuse the milk with lemon and ginger.)

  • After the hour and the machine shuts off, strain the milk into a medium pot and discard any lemon rind and bits of ginger that the strainer caught.

  • Put the pot on the stove and add the cinnamon and the nutmeg. (Don’t turn the stove on yet. The milk mixture is quite hot and it needs to cool a little bit.)

  • Blend well with a whisk.

  • Just let this blend cool for a few minutes while you separate the egg yolks and blend them with the regular bee honey and vanilla infused agave syrup.

  • Add 1 cup of 35% heavy cream and blend well.

  • Temper the mixture containing the egg yolks by slowly adding 1 cup of the hot infused milk mixture to it. Whisk briskly. The goal is to even out the temperature of the two mixtures without cooking the egg yolks into a scramble. Add one more cup and whisk briskly.

  • Then, pour the tempered mixture (containing the egg yolks) into the infused milk mixture. Set the flame to medium-low and gently heat until bubbles start to form around the edges of the pot.
  • Simultaneously, gently warm the cannabis infused honey in a small sauce pan. Remove it from the heat as soon as it becomes thin and liquid-like in consistency.

  • Pour the warmed milk and egg mixture into a high speed blender and add the cannabis infused honey. Make sure the lid is secured and blend on high speed for a minute. The goal is to make sure that the honey is evenly dispersed through-out the mixture.
  • Strain this mixture one last time into a glass container with a lid. Make sure the lid is sealed and place it into the refrigerator to chill.
  • Chill for 15 hours. (This part is exceptionally important. You must cool the ice cream mixture to between 2-5 degrees Celsius. The colder the mixture is, the better it will churn in the ice cream appliance.)
  • Add the ice cream mixture to the ice cream appliance. (I’m using the ice cream maker Kitchenaid stand mixer attachment. I prepared it by freezing it for 48 hours in advance of churning the mixture.)

  • Churn it for 30 minutes.

  • As the mixture churns, it will freeze and thicken up to the consistency of soft-serve ice cream. As this blend is made predominantly from water buffalo milk, it could be called a “gelato” at this point.
  • Remove it from the ice cream maker and put into a freezer-safe container with a tightly closing lid.

  • Freeze this soft ice cream for 24 hours to create hard, scoop-able  ice cream.

Enjoy! (Start with a baby size scoop.) 😉

On Location at 420 Toronto.

In 2015, I decided to officially come out of the cannabis closet and support the Canadian Cannabis Culture, by adding my voice to the growing number of Canadians who were and are open advocates for the “freeing of a herb”.

Admittedly, I’m a little late coming out green, but that doesn’t mean that I haven’t been a huge supporter of the lifestyle for decades. I just never felt like I could safely and openly speak about it without being persecuted and charged like a felon.

In Canada it is still illegal to possess cannabis, use cannabis, grow cannabis from seed and even share information in the form of ANY printed material related to any aspect of this special life-saving plant. If you have an official medical marijuana license issued by the government, than there is some legitimacy and protection of sorts, but really, if we call a spade a spade it’s still a huge erosion of civil liberties at best.

This 420 event, which was just held on April 20th, 2017, will be one of the last acts of civil disobedience and peaceful demonstrations that will be held at Toronto’s Younge and Dundas Square. Next year, the event which has been enjoyed in the same location for 19 years, will be moving to a new location because the city is concerned about the space being too small to safely accommodate the number of event supporters.

Without further ado, let me take you into the heart of the great city of Toronto, Ontario Canada to 420 Toronto!

The day was rainy and cold. We knew we were going to get wet and we had dressed to be in the elements for several hours. (Long-johns under jeans, wool socks, boots, sweaters, jackets and rain coats and for myself, winter gloves.)

The square that we spent the afternoon in, is just a few blocks away from this historic hotel, called the Royal York.

We arrived at the event shortly after 1:00 pm, thinking that we wouldn’t have much of a problem getting to chat with vendors and listening to the speakers. It was already becoming packed 3 hours before the celebration was really going to kick off.

This is a cannabis plant that Justin Loizos, the owner of Just Compassion and a Canadian Cannabis Activist, representing The Cannabis Rights Coalition had on display.  Just Compassion is a private members medical cannabis club that helps medical cannabis patients who have any one of the following government issued medical marijuana licenses: MMAR, MMPR, and ACMPR.

Justin is a well respected Canadian Cannabis Activist in the province of Ontario and he directly and indirectly helps thousands of individuals muddle their way through accessing the plant and using it as medicine. We really wanted to hear him speak and I am happy to report that we were able to do that and meet him in person too.

(Photo credit goes to Paul H.)

This is Justin speaking with his girlfriend Meghan Jefferies at his side. Justin has used cannabis to treat Multiple Sclerosis, which he is afflicted by. This is one thing that we have in common and is also one of the reasons that it was important to me to be in the crowd, on the day to support him.

(Justin and Meghan making their way off the stage.)

As the afternoon wore on, it became harder and harder to move within the crowd of people.

The vendors are all located underneath the white canopies. It was difficult to get close to them, even shortly after we arrived. With that said, here is some of the promotional swag we were graciously given:

3 t-shirts, some medicated edible cookie dough that require baking, CBD seeds and lots of literature to read.

This is John Vergados speaking. He is Editor-in-Chief of the Highway Canada/Skunk magazine and a vendor in attendance at the event.

There was dancing, by a troop called the Goddess Factory Twerk Squad.

Then, the rain came as we waited for Marc Emery, the Prince of Pot, to speak just before 4:20 pm.

Marc said hello to us and I was able to thank him for everything he is doing for the Canadian cannabis movement.

He shared that 420, as a global movement really got started when his team at Cannabis Culture Magazine decided to start the first event in Vancouver, British Columbia Canada 23 years ago. Last year, Marc said he was able to celebrate 420 in India.

Back-track to 2010, Marc was extradited by the Canadian government to the United States, where he was tried for selling cannabis seeds via mail order, into the States. He served 5 years, in multiple US prisons, FOR SELLING CANNABIS SEEDS. He was not protected or helped by our Canadian government. It was my opinion that they, just like now, are targeting him and his wife Jodie. Our government seems to be quite content to throw them under the bus to attempt to make an example out of both of them…even though cannabis related criminal charges are currently being thrown out of our judicial system which means no charges that were laid are sticking.

Marc is currently facing more than a dozen charges, after a targeted raid on a chain of dispensaries that he owns was carried out across the country in March, of this year.  The most ominous charge being “conspiracy to commit an indictable offense”. Everyone understands that there are no victims of the crimes he is being charged with and it is a complete waste of time and tax payer dollars which could total over a million dollars by the time everything is said and done.

Marc Emery, taking the stage and speaking for approximately 15 minutes just before 4:20 pm.

(This video was uploaded to Youtube on April 20th, 2017 by John RoXx.)

(Then, this video taken by @knarly327, was uploaded to Youtube on April 22, 2017 on his Scrap Fe channel.)

It’s the actual count down to 4:20 pm.

The Younge and Dundas Square became instantly covered in a thick cannabis haze.

Here’s what Vancouver’s 420 event looked like:

(This video was uploaded to YouTube by Mark Klokeid on Apr. 20th, 2017.)

Here’s what Ottawa’s 420 event looked like:

(This video was uploaded to YouTube by Pat GPM on Apr. 20th, 2017)

Every major city across Canada had scheduled 420 events each with keynote speakers.

I consider myself to be privileged to be able to attend a rally and a protest in my country without being arrested for doing so.

Rebecca Ryan