With summer approaching, plans of picnics, camping, boat rides and beach days are imminent. These summer recipes will take your edible game to the next level.
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!