How To Make Cannabis Infused Chocolate

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There’s nothing better than a mitt-ful of cannabis infused dark chocolate.

First, you’ll need to make cannabis infused butter or ghee.

After that, if you can boil water and stir like you mean it, you’ve got this easy to execute recipe.

Here’s the directions from a previous post on the infusion part:

https://steemit.com/cannabis/@rebeccaryan/how-to-make-cannabis-infused-butter-aka-canna-budder

Ingredients:

1 cup of dark chocolate wafers (I used 72%.)
3 tbsp of infused cannabis butter
1 tsp vanilla extract

Spend the money and use the real stuff. You skimp on ingredients (at this point) and you’re dead to me.
I’m not joking. There’s a few things in life that shouldn’t be fake and vanilla extract is one of those things.- Rebecca Ryan

1 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of ground cardamom
36 dried cranberries

Directions:

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  • Bring the water to a gentle boil in a double boiler or bain-marie. Shut the flame off and melt the butter, making sure not to burn or scorch it.

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  • Add the vanilla, cinnamon, ginger, nutmeg and cardamom.

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  • Stir well to combine.

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  • Add the chocolate and continue to stir as it melts.

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  • Keep stirring. Just when you think you’ve got everything evenly folded in, stir it for another minute longer. The butter and spices need to be evenly distributed throughout the mixture.

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  • Pour the infused chocolate mixture into moulds and fill each, halfway full.
  • Insert one dried cranberry in the middle and fill to the top of the mould with chocolate. The cranberry will be completely covered by the chocolate.
  • This recipe yields 36 small pieces.
  • Refrigerate for 8 hours to let the chocolate harden.

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  • Small buds and trim work well for infusing butter and you want to aim for a finished piece that’s just a little bigger than a quarter.

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Enjoy!

~ Rebecca

How To Make Cannabis Infused Butter AKA Canna-Budder

Once you get beyond roach clips and hot knives, then there is the art of infusing food with cannabis.

Most commonly, people start by infusing cow butter because butter contains a decent amount of fat and it’s easy to use in any recipe.

Technically, the medicinal components found in cannabis require fat to bind to and fat is also needed for the components to be absorbed by the body, once it’s ingested. This makes butter a viable infusion medium for cannabis, that works efficiently.

In the photo (below) you can see what I see:

It’s a whole pound of butter that I infused with 30 grams ( or 1 ounce) of cannabis.

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In the cannabis culture, this level of infused butter is often referred to as Canna-Budder, so when you read this term, just know that it is describing infused butter.

Ghee (or clarified butter) can also be very successfully used as an infusion medium. Ghee provides an even more health-conscious infusion option because it (the ghee) itself is a powerful food medicine on its own.

In the photo (below) you can see what ghee looks like.

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Ghee contains the perfect ratio (1:1) of omega 3 to omega 6 fatty acids. It offers all the benefits of butter without the impurities and it feeds the beneficial micro flora of the gut. It’s the better choice for anyone who is concerned about addressing inflammation in their body. Be prepared, ghee is more expensive to buy than butter because it’s a concentrate.

To make infused butter you’ll need:

  • a full pound (454 grams) of cow butter or ghee

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  • an ounce (30 grams) of the cannabis strain of your choice (I prefer to blend strains and will often use 4-5 different strains, combined to make up 30 grams in total.)

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Directions:

  • Decarboxylate the cannabis at 240 degrees F for 45 minutes if you want to decarb specifically for THC.

If you are using a strain or strains predominantly containing CBD, then decarboxylate specifically for CBD. (Set your oven’s temperature to 295 degrees F and decarb for 75 minutes.)

CBD Decarbs At A Different Temperature For A Longer Amount Of Time To Effectively Activate.

Many people will say that they never decarb their cannabis before they make an infusion and that their finished edibles still provide a psychoactive effect.

All I can say to this is:

Yes, you will achieve a certain level of psycho-activity but if you take the time to decarb properly, you will extract even more of the available medicine contained within the material that you used.

I would also offer that cannabis (as a crop) usually takes about 3-4months to produce material that is ready for use. In most parts of the world it’s still expensive, difficult to buy, and not to mention, illegal.

This makes me question why anyone would take a chance, not extracting all that they could by simply taking a realitively short amount of time to decarb it.

So what if it takes another hour?

Its street value is $300 (at the moment) in Canada.

Why risk the potency or active effect for the sake of saving an hour?

Respect To The Herb:

If you’re not going to decarb, at the very least, strain the plant material out of your finished infusions and use it in a baking recipe. For the Love of Good Ganja, do not throw it out… or be forever hexed by Becca’s Blunt Curse.

Never tempt a green witch. Blunt Rant over (wink, wink).

Ok, back to the directions:

  • Melt the butter in a sauce pan over a low flame.

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  • Add the decarbed cannabis to the canister of a Magical Butter machine.

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  • Pour the melted butter over top of the cannabis.

You won’t have to grind the herb in advance because the machine has an immersion blender built right into it and it will grind and stir the pot as it keeps the infusion at the selected temperature consistently for the selected amount of time.

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  • Secure the lid of the machine in place. Then set the temperature to 130 degrees F, for 2 hours.

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  • After 2 hours, turn the machine off. Open it up and make sure that the buds are ground. Scrape any plant material (that may have clung to the sides of the canister or to the bottom of the lid) back down into the butter mixture.

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  • Secure the lid of the machine and run it again for another 2 hours at 130 degrees F.
  • Once completed, strain the cannabis pulp out of the butter using a fine mesh strainer while the infused butter is still warm.

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  • Pour the strained infused butter into a mould. As it is still warm, it will be a liquid which makes it easy to pour but also easy to spill.
  • Refrigerate the mould for 4 hours or until the butter returns to its solid form.

Respect To The Herb:

I used a glass bowl with a lid secured in place so that in case the infusion got bumped while it was in the refrigerator, it would remained contained. I then put the left over cannabis pulp into the freezer and froze it for future use.

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You’ll recapture about 1/3 of a cup of cannabis pulp in which you will be able to bake right into cookies or squares. Once you do this, each baking recipe should yield between 35-40 cookies or squares. This will produce a comfortable dose (per portion) for a person who regularly eats cannabis.

If you are new to edibles, start with a 1/4 of a portion and wait 2 hours before you eat another piece.

  • At this point, you can easily remove the infusion from the mould by slowly running warm tap water around the outside of your mould.

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  • Cut the infused butter into portions and freeze it in individual portions for longer term storage.

In most recipes, a 1/4 cup of infused butter will get the job done nicely.

Lets take a closer look:

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Now how about a practical application?

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…like melted over organic, gmo-free popcorn that was popped by using cannabis infused mct coconut oil for double the high.

~ Rebecca

Double Cannabis Infused Salted Caramel Cups

This recipe isn’t that difficult to execute, if you plan in advance.

The most difficult part will be making your own cannabis infused butter and then giving enough time for both layers of this treat to harden in your refrigerator.

Truth be told, waiting for something that you know will provide a fantastic experience is really the hardest part.

First, make the cannabis infused chocolate.

Ingredients:

  • 40 grams of 74% dark chocolate
  • 1 tbsp of cannabis infused butter (melted)

Directions:

  • Melt the butter in a hot water bath. I simply use a small glass bowl that fits inside a larger saucepan, just like the in photo (below).

  • Melt the chocolate in small pieces while you continue to stir and blend the butter into the chocolate. Your infused chocolate should look like the photos (below).

  • Fill your silicone chocolate mould 1/2 full of the melted chocolate, as shown in the photo (below).

  • Refridgerate the mould for 12 hours to ensure that the chocolate has hardened.

Caramel Layer Ingredients:

  • 1/4 cup of maple syrup
  • 1/8 cup of heavy cream (35% whipping cream)
  • 1 tbsp of cannabis infused butter
  • pink Himalayan salt to season

3 slivered almond pieces are needed per cup. The mould I used, has 15 cups, so I used 45 pieces.

Directions:

  • Melt the butter directly into a small saucepan over a medium-low flame.
  • Add the maple syrup and heavy cream.

  • Stir and continue to stir the contents within the saucepan to ensure that the mixture is well blended and doesn’t scorch.

Your mixture should be a light golden colour (as you
can see in the photo below).

  • Bring the mixture to a gentle boil while continuing to stir.

The mixture will darken in colour and become a rich butterscotch. It will thicken into a sauce that will cling to a spoon (as opposed to running off).

  • Remove the partially filled chocolate mould from the refrigerator and add a caramel layer on top of the chocolate. This will fill the mould.

  • Insert 3 slivered almond pieces (into the caramel) per cup.

  • Salt the top of each caramel cup.

  • Place the mould back into the refrigerator and chill for another 12 hours.

Remove the cups from the mould and arrange on a serving platter. The cups freeze well and can be made prior to a special event.

I welcome your comments and I invite you to follow me on my journey…there will be medicated caramel! 😉

~ Rebecca

Cannabis Infused: Garden Fresh Pea Purée

Yeah, what can I say? Eventually you just get tired of making and eating your standard, run of the mill, pot brownies and your gastronomic palate moves on.

I love fresh green peas straight out of the garden.

While we’re on the topic of food items that I love, I also love cannabis, cannabis infused butter, garlic and 35% whipping cream.

Thick, smoked bacon, fresh chives and plantain chips aren’t half bad either…

In my world, that’s all the fixings a person needs to take a basic recipe for mushy peas and lace it up right!

Ingredients:

  • 1 quart of sweet green peas (washed and shelled)
  • 1 tbsp of cannabis infused butter (melted)
  • 1/8 of a cup of heavy cream (35%)
  • 1/2 tsp of minced garlic
  • 12 plantain chips (crackers would work too)
  • 1 strip of bacon (cooked and drained dry, then cut in 12 small pieces)
  • freshly chopped chives
  • pink Himalayan salt and freshly ground black pepper to taste.

Directions

  • Melt the butter in a small bowl inside a pot of boiling water.

pro-tip:
If you melt the butter in a hot water bath before you mix it in with your peas, the finished purée will be more evenly medicated and you are less likely to have pockets of purée that are stronger than others.

  • Shell and wash the peas.
  • Boil or gently steam the peas for 5 minutes. (They should be tender and cooked all the way through but not falling apart.)
  • Drain the water from the peas.
  • Blend the peas in a high powered blender or food processor along with the melted butter, heavy cream and minced garlic.
  • Season with salt and pepper to taste.

The purée should look smooth and thick, just like the photo (above).

To make the canapés:

  • Spread the purée, evenly on top of a plantain chip or thin cracker.
  • Position a small piece of bacon in the centre of the purée and garnish the top of the bacon piece with freshly chopped pieces of chive.

Enjoy!

These bite size morsels make a fantastic addition to a charcuterie board. You will have pea purée left over and I use it as a dressing for cold salads, as a sauce over meats or as a condiment for steamed vegetables.

It’s incredibly versatile.

I welcome your comments and I invite you to follow me on my journey….nothing beats fresh peas and cannabis, homegrown never tasted so good. 😉

~ Rebecca

Cherries Dipped In Cannabis Infused Dark Chocolate

 

Fresh cherries picked right off of a cherry tree are my absolute favourite fruit.

In Canada, cherries are a fairly expensive fruit.

In stores and at roadside fruit and vegetable stands you can expect to pay about $4 per pound or just over $8 per kilogram.

Usually you can only buy them fresh in July (for about 3 weeks) in the part of Canada where I live.

As the season for them isn’t very long, I try to make a few special recipes to celebrate my love for them.

This year I decided to medicate dark chocolate with cannabis infused butter and then I dipped some cherries in the chocolate.

Ingredients:

  • 30 fresh cherries (washed and dried)
  • 80 grams (2.8 ounces) of 74% dark chocolate (melted)
  • 2 tbsp of cannabis infused butter

Directions:

  • Melt the cannabis infused butter in a small glass mixing bowl submersed in boiling water. Stir the butter as it melts and reduce the flame to medium-low. The goal is to gently heat the butter and chocolate without scorching it.

  • Melt the chocolate the same way. Add one piece at a time and stir well until all the chocolate is melted and is thoroughly combined with the butter.

  • Line a small baking sheet with waxed paper. Carefully remove the glass bowl (full of melted chocolate) from its hot water bath. Hang onto the stem of each cherry and dip it into the chocolate, making sure to fully immerse each one.

  • Place each chocolate coated cherry on the waxed paper-lined tray and put the whole tray in the fridge overnight.

Cannabis Infused Chocolate Covered Cherries

Enjoy on their own or use as a special garnish as part of another dessert.

I welcome your comments and I invite you to follow me on my journey…letting life be one big bowl of fresh cherries. 😉

~ Rebecca

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

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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