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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