Corn, Avocado and Black Bean Salad
- 2 cups corn (fresh or thawed frozen)
- 30 cherry tomatoes, cut in half
- 1 15 oz. can black beans, rinsed and drained
- 2 avocados, diced
- 1 red onion, diced
- ¼ cup cilantro, chopped
- 2 T cannabis infused olive oil
- 1 lemon, juiced
- 1 tsp. cumin
- ½ tsp salt
- ½ tsp black pepper, ground
Prepare all the vegetables and add to a large serving bowl. In a separate bowl, whisk together dressing ingredients. Pour over veggies, let rest for 10 minutes. Serve with chips, on a salad or by itself!
Coconut Mango Slushie
- 1 cup canned coconut milk (full fat recommended)
- 3 cups diced mango
- 3 tablespoons honey
- 1 cup ice
- cannabis coconut oil
Melt your cannabis coconut oil and combine with coconut milk. Add all ingredients to blender, puree until smooth. Serve and enjoy!
Note: Mango contains high level of the terpene myrcene, which potentiates cannabis, increasing its effects and duration.
- 2 cups graham cracker crumbs
- 1 stick unsalted cannabutter
- 6 chocolate bars
- 10 oz bag mini marshmallows
Pre-heat oven to 275. Grease 8×8” pan (line with parchment paper for easier clean-up). Melt your cannabutter, cool slightly. Combine your cannabutter and graham cracker crumbs in a small bowl. Press your crumb mixture into the bottom of the pan using the back of a spoon or bottom of a cup. Break up and evenly disperse your chocolate on top of the crumb layer. Top with mini marshmallows. Bake in oven for 10-15 minutes or until chocolate is melted and marshmallows are slightly melted. Cool, slice and serve!
Chilled pie dough for one single-crust 9-inch pie
1/2 cup granulated sugar
1/3 cup light brown sugar
1 (15-ounce) can pure pumpkin puree
¾ cup heavy whipping cream
¼ cup cannabutter, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
Preheat oven to 425*F
Place pie crust into your pie dish and bake 12-15 minutes until edges are just golden brown, and remove from oven.
Lower oven to 300*F
Combine all ingredients in the bowl of an electric mixer and blend on medium-low speed until combined. Pour into baked pie crust and return to oven for 45 minutes, or until top is just set.
Garlicky Mashed Potatoes
6 medium boiling potatoes (2 pounds)
6 garlic cloves, minced
⅓ cup milk
2 tablespoons butter
¼ cup cannabutter softened
½ teaspoon salt
⅛ teaspoon pepper
Scrub potatoes. Leave skins on, if desired, or peel and remove eyes.
Heat salted water to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30-35 minutes or until fork tender.
Meanwhile, cook garlic in uninfused butter over medium-low heat until golden.
Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on type of potatoes used.)
Add cannabutter, garlic, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with chopped fresh parsley or chives.
Spiced Cranberry Punch
½ teaspoon ground ginger
½ teaspoon orange zest
¼ teaspoon ground cloves
1 (12-oz.) can frozen cranberry juice cocktail
1 (3-inch) cinnamon stick
2 (750 milliliter) bottles sparkling apple cider, chilled
½ oz cannabis alcohol tincture
Place first five ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring until cranberry juice cocktail melts. Remove from heat; let cool 30 minutes. Add alcohol tincture.
Pour cranberry juice mixture into a pitcher. Add cider, and stir gently. Serve immediately, over ice. Makes 8-10 servings.
Crockpot Beef and Stout Stew with Cheddar Biscuits
2T olive oil
4 lbs beef chuck in 1.5-inch cubes
¼ cup flour
2 6 oz cans tomato paste
2.5 lbs new potatoes
2 medium onions, cut into 1-inch pieces
10 garlic cloves, minced
28 oz beef broth
1 can (14.9 oz) Irish stout beer, such as Guinness
2 packages (10 oz) frozen peas, thawed
1.5 cup flour
½ tsp garlic powder
⅓ cup cannabutter
¾ cup shredded Irish sharp cheddar cheese
⅔ cup milk
2T chopped chives
Toss beef with flour. Heat olive oil in saute pan over medium heat and sear beef until browned. Add all soup ingredients to slow cooker, and cook on low for four hours. For the biscuits, combine flour and garlic powder. Cut in the cannabutter and incorporate the cheese. Add milk, and roll the dough into balls. Place biscuit dough onto the surface of the stew in the last 20 minutes of cooking, and cover.
1.5 lbs russet potatoes, peeled and quartered
1 savoy cabbage, shredded (about 4 cups)
1 leek, white and pale green parts diced
1 cup milk
¼ tsp grated nutmeg
Salt and pepper to taste
Place potatoes in saucepan and cover with salted water; bring to a boil. Cook until fork tender, about 15 minutes. Drain and mash.
Meanwhile, combine cabbage, leek, milk, 2T butter and nutmeg in a separate saucepan. Cook over medium heat until vegetables are soft. Mix into potatoes.
Spread mixture in 8×8 baking pan, creating a well in the center. Place under broiler until lightly browned, about 5 minutes.
Remove from broiler, add remaining 2T cannabutter to well.
Serve as butter is melting and spoon it on top.
Chocolate Stout Cupcakes
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 cup cannabutter
⅓ cup cocoa powder
1 bottle (11.2 oz) stout, such as Guinness
¼ cup sour cream
16 oz cream cheese, softened
1 stick unsalted butter, room temperature (use infused butter for extra punch!)
2 cups confectioner’s sugar
1 tsp vanilla extract
Preheat oven to 285 degrees F. Line two 12-cupcake pans with paper liners.
Mix flour, sugar, baking soda, salt. Set aside.
Melt butter, add cocoa powder and stout. Whisk. Bring it to a boil over medium heat, whisking occasionally.
Mix the wet ingredients into the flour mixture. Add eggs and sour cream.
Divide the batter into the cupcake tins. Bake 25 mins or until tester inserted comes out clean.
Combine butter and cream cheese, beat until fluffy. Add sugar and vanilla, combine. Frost cooled cupcakes, and enjoy!
Combine in a blender until smooth:
- 2 cups fresh spinach or kale (stems removed)
- 1 frozen banana
- 1 cup frozen fruit of choice (try strawberries, pineapple, or mango)
- 1 Tbsp hemp hearts
- 1 tsp full-spectrum CBD oil
- ¼ cup almond milk or coconut water (add more while blending until desired smoothie thickness is reached)
Optional additions include 1/4 cup Greek yogurt, 2 Tbsp hemp protein powder, 1/4 cup nut butter, 1 Tbsp chia seeds, 1 tsp turmeric and/or 1 tsp spirulina. You could also add cannabis-infused coconut oil or decarboxylated flower or kief for more medicinal benefits!
“Green Goddess” Spring Salad
For the dressing:
Blend two scallions and half a jalapeño pepper in a blender. Add 2/3 cup Greek yogurt, 1/3 cup cannabis-infused oil, 1/2 cup lightly packed cilantro, 2 Tbsp lime juice, 1 Tbsp maple syrup or honey and 1/2 tsp kosher salt, and blend until smooth.
Drizzle over local seasonal produce like butter lettuce, radishes and snap peas, or just dip carrots in the dressing for a healthy snack!
Cannabis Carrot Cake
This healthy cannabis carrot cake is a great way to upgrade your spring baking game — just remember to always keep cannabis infusions and baked goods safely away from children.
- 1 banana, mashed
- 2 large eggs
- 1/4 cup nonfat Greek yogurt
- 2 Tbsp cannabis-infused coconut oil
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup or honey
- 1 cup grated carrots
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/8 teaspoon salt
For the Frosting:
- 1/2 cup fat-free cream cheese
- 1/2 cup vanilla Greek yogurt
- 2 Tbsp maple syrup
- Preheat oven to 350 degrees F and spray a 9×9 inch pan with coconut oil cooking spray. Set aside.
- In a large bowl, mix together wet ingredients minus the coconut oil. In a medium bowl, mix together dry ingredients. Set aside.
- Finely grate 2 to 3 carrots. Use a paper towel to squeeze as much of the moisture out as possible.
- Add carrots to wet ingredients and mix. Then, add in dry ingredients and mix.
- Finally add in melted coconut oil and mix. Transfer batter into a 9×9 inch pan and into the oven.
- Bake at 350ºF for 35-40 minutes. Let cool for at least an hour before frosting.