Cannabis Infused Pumpkin Thai Soup (Gluten-Free, Dairy-Free, & Vegan)
Dec05

Cannabis Infused Pumpkin Thai Soup (Gluten-Free, Dairy-Free, & Vegan)

Prep: 20 minutes Cook: 1 minute Yield: 8 Cups Ingredients: 2 Tablespoons olive oil 1 Cup chopped onion 1 Tablespoon ketchup 15oz (1 can) of Pumpkin Puree or 2 cups of fresh pumpkin 2 Tablespoons chopped fresh ginger or 2 teaspoons Organic Ground Ginger Root 2 Tablespoons chopped or minced garlic (fresh or packed in oil) 3 cups chicken or vegetable broth 1 can coconut milk 1 Tablespoon lemon juice 1 Tablespoon Organic Indian Curry Powder Spice 1 Tablespoon Ground Turmeric Root Salt & pepper (to taste) 2 Tablespoons Cannabis Infused Butter Additional toppings for dairy & gluten lovers: sour cream, greek yogurt, homemade croutons Instructions: Sauté the onion in olive oil until soft. Place onion, ketchup, pumpkin, ginger, broth, coconut milk, lemon juice, spices, into a Vitamix machine and select the puree process. You could also use a Food Processor, or in a pot with a Immersion Hand Blender. Heat up soup in a pot to the desired temperature & stir in Cannabis Infused Butter. Season with Salt & Pepper. Add any additional toppings, and enjoy!...

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Cannabis Infused Dog Treats
Nov07

Cannabis Infused Dog Treats

Did you know that humans are NOT the only mammals with cannabinoid receptors. In facts, cannabinoid receptors are found in most mammals, plus some reptiles! Cannabis can be especially helpful for older dogs suffering from hip dysplasia and glaucoma, common issues with a majority of older pets.   Cannabis helps to alleviate pain, stimulate appetite, and lead to a better quality of life. Cannabis-infused tincture is one of the best forms to cannabis to give to your pet, however, these homemade cannabis infused dog treats will have your pup licking their chops for more! Plus, the pumpkin helps to alleviate any stomach issues, and promotes healthy digestions. Plus, it’s a great way to use any leftover jack-o-lanterns from Halloween! Ingredients: 1/2 cup cooked/canned pumpkin 1 egg 1/2 teaspoon salt 2 Tablespoons powdered milk 3 cups flour 1 Tablespoon bacon grease (melted) 3 Tablespoons cannabis butter (melted) Instructions: Preheat the oven to 350 degrees Mix your pumpkin, egg, and salt together. Slowly add a cup of flour at a time (until the consistency is more doughy, and less sticky) Roll the dough out to 1/2 inch thickness, and cut into shapes Bake for 20 minutes on one side, then turn over and bake another 20 minutes. Let the treat cool-down for 10 minutes before basting with melted bacon grease & cannabis butter. Tools: Dog Bone Cookie Cutters $5.74 on Amazon These Cannabis-Infused Dog Treats also make great holiday...

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Cannabis Power Smoothie
Sep25

Cannabis Power Smoothie

This Cannabis Power Smoothie comes straight from the farmers market & packs a punch of antioxidants. Ingredients:  Swiss Chard-gives you a unique phytonutrients called betalains. Many of the betalain pigments in chard have been shown to provide antioxidant, anti-inflammatory, and detoxification support. It is also extremely high in vitamin K which is vital for bone health. Beets help Lower Your Blood Pressure because of the naturally occurring nitrates, which help to relax and dilate your blood vessels, therefore improving blood flow and lowering blood pressure. Plus Immune-boosting vitamin C, and manganese (good for your bones, liver, kidneys, and pancreas). Carrots w/greens. Little known fact that the carrot greens contain 6 times the Vitamin C of the root. The greens are also extremely high in essential minerals like potassium (essential for healthy nerve and muscle function) and calcium (vital for bone health). However, because of the high amount of potassium it makes them bitter, and perfect way to cover up the bitterness….a peach. Peach. Peaches contain 10 different vitamins, including 570 IU’s of Vitamin A (important to healthy vision), and Vitamin C (an antioxidant and tissue builder), great for the skin!. Peaches are also considered an aphrodisiac. 😉 1 cup of Cranberry Juice Honey, Raw Organic Sugar, or Stevia to sweeten 1-2 cups of freshly juiced marijuana leaves                    ...

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Cannabis Breakfast Smoothie
Nov19

Cannabis Breakfast Smoothie

Get up and go with the super power of cannabis! This Cannabis Breakfast Smoothie combines raw cannabis and other super foods such as hemp seeds, hemp milk, flax seeds, kale, and berries for this the perfect balance of breakfast fuels to start your day off with power. Raw cannabis is naturally loaded with powerful antioxidants that fight disease, reduce inflammation and repair damaged cells. Hemp Milk is a great source of plant protein and is dairy-free, gluten-free and very easy to digest. Hemp Seeds contain nourishing essential fatty acids, including Omega-3 and Omega-6, which help keep your brain activated and heart strong. For optimal health benefits, choose organic ingredients if available. Ingredients for two 8-oz servings: 3/4 cup organic hemp milk 1 Tbsp organic hemp seeds 1 tsp organic flax seeds ½ cup organic green kale 1 banana 2 tablespoons hulled hemp seed 1 cup of frozen berries Fresh raw cannabis leaf (about 1/2 cup) 1 teaspoon super foods of choice (optional) Directions: Put all ingredients in a high speed blender. Add enough water so that all ingredients are covered. Blend well. You may want to add a little more water if you like your smoothie thinner. Recipe modified from Leafly.com  ...

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Quinoa Avocado Spinach Salad
Aug26

Quinoa Avocado Spinach Salad

Try this healthy salad, guaranteed to invigorate help you have a productive day.  Quinoa Avocado Spinach Salad is one of our favorite lunchtime meals.   1/2  cup uncooked quinoa, rinsed and drained  (Click here to see how to rinse & drain quinoa) 1   cup water 2   tomatoes 1/2 cup spinach 1/3 cup finely chopped red onion (1 small) 2  tablespoons lemon juice 2 tablespoons cannabis infused olive oil Dash of  salt 2  ripe avocados, halved, seeded, peeled, and sliced (best way to slice an avocado) 1/3  cup crumbled feta...

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Chicken Veggie Avocado Cups
Aug25

Chicken Veggie Avocado Cups

I realize this recipe may look daunting, but you can do it! You will be able to have this meal for dinner, then bring it to work for lunch the following day. Chicken  Veggie Avocado Cups are a tasty meal any time of day. Ingredients: 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large red onion, diced 1/2 a bunch asparagus, roasted and diced into small pieces** 1/4 cup fresh basil, chopped 1/4 cup fresh parsley chopped 2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)* salt and pepper to taste Mustard Herb Dressing: 1/3 cup fresh parsley, tightly packed 1/3 cup fresh basil, tightly packed 2 Tablespoons apple cider vinegar 1 Tablespoon gluten-free Dijon mustard 1 teaspoon minced garlic 1/4 teaspoon sea salt 1 Tablespoons extra-virgin olive oil 2 Tablespoons Cannabis Infused Oil fresh ground pepper to tasteInstruction:*To Roast Bell Peppers: Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with oil, set aside.   Cut the peppers in half and clean out the seeds and innards.  Place them on a baking sheet skin side up.   Bake peppers for 15 to 20 minutes.  Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag.  Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”).  Once they have cooled you will be able to peel the skins right off.  What you will have left is a moist, wonderfully cooked pepper. Yummy! **To Roast Asparagus: Toss asaragus in a little olive oil and season with a little salt and pepper. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast.   Remove and allow to cool before cutting into small pieces. For Chicken Salad: Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.   Add the chicken breasts to the pot.   Return the broth to a simmer then cover the pot, and turn off the heat.   Let the chicken steep in the stock for 30 minutes to an hour. While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper. When the chicken breasts are cooked, remove them from the broth and let them...

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