Cannabis Cooking Magazine Spring 2020—Pickled Times! by Cannabis_Cooking_Magazine

SPRING 2020

WHERE FOOD & CANNABIS MEET

CANNABIS COOKING MAGAZINE

Pickled Times

Best ElevatedÂ Recipes: Detoxing Charcoal Lemonade Moon Milk Philly Cheese Steaks Pickled Radishes Spring Beet Salad Texas Chocolate Sheet Cake and much more...

Cannabis & Chocolate Savory Bliss Sleep Supportive Beverages CANNABISCOOKINGMAGAZINE.COM

Hello Dear Readers,

Welcome Spring! I still enjoy layering clothes for the cool crisp days, but

Editor & Publisher Devorah Ungerleider-Moore

seeing the sun shine and plants bloom means a new amazing season of growth is here!

Where I am, there

are still cool morning temperatures,

Business Director

yet afternoons are warming to a

Karmel Ungerleider-Abrams

perfect balmy 75 degrees. As I walk the beach alone in southern

Contributing photos and articles provided by:

California, dewy fog kisses my face and I look to the east seeing the last

Ali Limon Photography Earth Law LLC Green Panther Chef

of snow-capped mountains. I’m filled with gratitude for nature.

Grön Confections Nick Wichman

Beyond the much-needed hydration,

The Light Hearted Farmer

this season also brings blended

My Bud Vase: Doreen Sullivan Wood & Smith

WE HELP YOU GET WHAT YOU NEED IN LIFE.

cravings of comfort foods, warm beverages and some goods reads— especially during social distancing. Then there's that feeling, the need to

shed those winter pounds and enjoy

editor@cannabiscookingmagazine.com

light fresh fare.

www.cannabiscookingmagazine.com

We hope this issue of Cannabis Cooking Magazine shares inspiration, for those 21+, of incorporating cannabis and hemp into those cravable seasonal foods and beverages you fancy to nourish your

If you have story ideas or content to share, feel free to reach out.

mind, body & soul.

Wishing you a beautiful season!

editor@cannabiscookingmagazine.com Cheers! Every effort is made to avoid errors and omission. If an error comes to your attention, please accept our sincere apologies and notify us.

Devorah

CANNABIS Cooking Magazine

Welcome Spring

COVID-19

Why Cook With Cannabis?

Safe Consumption

Bitters & Soda

Chocolate Mint Meditation

Charcoal Lemonade

Herbal Moon Milk

Elevated Chai

Mother Love

RAD-ish

Cabbage Slaw

Apple Celery Salad

Toastini

Cleansing Greens

Philly Cheese Steak

Spring Thyme Chicken

Classic Lobster Roll

Perfect Pears

Canna Chocolate

Salted Pecan Texas Sheet

45 47 07 14 26 33 41 45

Spring Table Of Contents

Cake The Hemp Horizon Pizzelle Raw Food Bar

INDUSTRY LEADERS Gillian Levy Doreen Sullivan Tasty High Chef: Claire & Mash Jazmine Moore Christine Smith Courtney Moran

Portland | San Diego editor@cannabiscookingmagazine.com

www.CannabisCookingMagazine.com

Coronavirus ( COVID-19) COVID-19 As our world responds to the outbreak of COVID-19, our thoughts are with people affected and the non-stop medical professionals, first responders, dispensaries, farmers, grocery store workers and every other essential business providing help where it’s most needed.

At Cannabis Cooking Magazine we are doing our part, working from home and encouraging all to protect the health and wellbeing within our communities. We also need to support the cannabis industry and make sure people continue to have access to the medicine they need. Cannabis is a plant that offers so many medicinal properties. It is antimicrobial and many cannabinoids from with-in the plant support healthy immune systems, good sleep, and overall wellbeing. With that in mind, we hope this volume of Cannabis Cooking Magazine finds you well and supports you in making healthy meals during this uncertain-time. From our kitchen to yours, remember to wash your hands, keep social

WE HELP YOU GET WHAT YOU NEED IN LIFE.

distancing and do what you need to be well. Eat well, sleep well and exercise—cannabis can support all three.

With love & light—

Devorah & Karmel

editor@cannabiscookingmagazine.com www.cannabiscookingmagazine.com

UPDATED MARCH 24th 2020 Please keep checking the World Health Organization and CDC's websites for up-to-date information

Why Cook With Cannabis? Cannabis is an amazing herb! When it comes to personalized medicine, cannabis can be life-changing and uber powerful when used properly. Common consumption of cannabis occurs through inhalation, ingestion and topical absorption.

Here at Cannabis Cooking Magazine™, we focus on digestion and topical absorption using the whole plant. We cook with whole foods, whole ingredients and cannabis for health, wellness and medicinal benefits.

CANNABIS OFFERS TREMENDOUS HEALING POTENTIAL FOR... Pain relief Lowering blood sugar Headache relief Treating seizures Reducing Inflammation Natural sleep-aid

Public demand and economics has spurred legalization

Relaxation support Weight loss

expanding across the globe making this plant a booming

Weight gain

commodity. As with any healthy ingredient, there’s a good

Cancer healing

side and a dark side that comes along with expansion.

Stress reduction

When it comes to food products, big manufacturers skimp

WE HELP YOU GET WHAT YOU NEED IN LIFE.

on quality, often adding tons of sugar, and neglecting good manufacturing processes. By cooking your own edibles and making topicals, you are in control of the quality. You can choose "Organic". (Cannabis cannot be organically certified, but there are alternative certifictations used in the cannabis industry. Examples: Kind Certified, Clean Green, OMRI approved, OIM). You choose your strain. You control the dose.

If you are curious about using cannabis for health, wellness and seek information about cooking with this beautiful herb, join us monthly at Cannabis Cooking Magazine™. Embark on an epicurious journey this year together with us exploring cooking with cannabis. Enjoy new recipes, learn cooking methods and meet amazing canna chefs. See what culinary experts are doing with cannabis and how you can incorporate cannabis in your life.

Appetite support Can kill cancer cells

Safe Consumption WHEN CONSUMING EDIBLES, PLEASE NOTE, EATING CANNABIS INFUSED FOODS IS VERY DIFFERENT THAN SMOKING CANNABIS. CANNABIS INFUSED FOODS METABOLIZE MUCH SLOWER AND THE EFFECTS OF CANNABIS WHEN DIGESTED CAN LAST MUCH LONGER THAN INHALING. IT CAN TAKE EFFECT ANYWHERE BETWEEN 30 MINUTES TO TWO HOURS. IT IS BEST PRACTICE TO LOW-DOSE YOUR EDIBLES UNTIL YOU KNOW HOW YOUR BODY RESPONDS—EVERY

WE HELP YOU GET WHAT YOU NEED IN LIFE.

BODY IS DIFFERENT AND EVERY CANNABIS STRAIN EFFECTS INDIVIDUALS DIFFERENTLY.

A SINGLE STARTING DOSE CAN BE ANYWHERE FROM 2.5MG - 10MG. BEGIN WITH ONE DOSE AND WAIT 90 MINUTES TO NOTICE ANY EFFECTS.

KEEP A JOURNAL ON EFFECTS YOU FEEL. DOSE ACCORDINGLY FOR PERSONAL NEEDS.

ALWAYS CONSULT YOUR PHYSICIAN PRIOR TO ADDING CANNABIS TO YOUR DIET. USE CANNABIS RESPONSIBLY.

IndustryÂ Leader Product Master PHOTO CREDIT: WOOD & SMITH

Gillian Levy

Cannabis-based tinctures and topicals….they seem to be everywhere. However, high-quality ones are few and far between. Humboldt Apothecary, a womenowned and run company in the heart of Humboldt County, impressed us tremendously with their products! Gillian Levy, the Co-Founder & President showed absolute commitment and passion for crafting high-quality cannabis-based tinctures and topicals.

Industry Leaders Product Master

She and her business partner Susan Cleverdon had both been longtime herbalists devoted to studying and harvesting herbs, plants and botanicals, from wild sustainable places, formulating unique botanical blends. These offer safe, effective solutions to target a wide variety of conditions and support general health and wellness. They both view sungrown cannabis as another herb with major benefits especially when combined with other plants, creating real synergies and effectiveness. In particular, their bitters and tinctures have made their way to star in the mocktail scene. Gillian loves setting up a cannabis bar—people flock to it! In lieu of alcohol, she has created a culinary twist by using Humboldt Apothecary tinctures infusing the most amazing mocktails. A fun enjoyable experience for those +21 years of age. The Winter Bitters formula—Brain Tonic— which we are crazy about—is enjoyable year-round! This tincture hosts rosemary notes which we have paired with freshly squeezed lime and sparkling rose water. Delish! Check out Humboldt Apothecary at the following channels and discover products, recipes and happenings! Make one of their recipes, snap a pic and tag them with your thoughts! Website: https://www.humboldt-apothecary.com/ Instagram: https://www.instagram.com/humboldtapothecary/ {They post recipes here} Facebook: https://www.facebook.com/humboldtapothecary/

Humboldt Apothocary

We reach for quality cannabis bitters when mixing up mocktails. Humboldt Apothocary has some pretty special Bitters and tinctures that work perfectly with your favorite seltzer. Adding cannabis tincture or infused bitters to your beverages allows you to feel the cannabis kick in promptly. Very person's body differs, so dose accordingly for yourself. As a new cannabis user, always start slow and dose low. See how your body reacts and adjust accordingly for desired medicinal and/or recreational use.

Bitters & Soda Recipe By Humboldt Apothocary

INGREDIENTS 1-2 mL of Humboldt ApothecaryÂ Winter Bitters (per serving) Soda water Twist of orange peel Ice PREPARATION Fill a glass with ice and top off with 1-2 mL of Humboldt Apothecary Winter Bitters and soda water. Squeeze the orange peel to express the oils. Mix and serve.

DITCHING ALCOHAL FOR CANNABIS!

Start Low Go Slow

REFRESH: CHOCOLATE MINT MEDITATION PHOTO CREDIT: CANNABIS COOKING MAGAZINE

Ingredients 1.5 cups Sprouted Vanilla Almond Milk 1 Date—pitted 1 Banana—diced frozen 3-4 Fresh Mint Leaves ¼ Spinach leaves (a handful will do) 1 Tbsp Cacao Nibs 2 Tbsp Hemp Seeds 1 oz Cannabis Root Juice 2.5 mg Cannabis Extract CBD/THC (optional) 1 Tbsp Coconut Cream

Method Place all ingredients in a blender. Blend till smooth and combined. Serve, sip and enjoy! Why Chocolate & Mint Fresh mint is packed with antioxdidints. One in particular is rosmarinic acid known as an effective anti-inflammatory agent. Mint may also support the digestive process. Cacao nibs are naturally low in sugar, are a good source of fiber, protein, and healthy fats. Adding them to a smoothie give a chocolatey nutty flavor and pairs really well with fresh mint.

DETOX: CHARCOAL LEMONADE PHOTO CREDIT: CANNABIS COOKING MAGAZINE

Ingredients

Method

1/2 cup fresh Meyer lemon juice

Add all ingredients into a large pitcher. Whisk together till

1/4 cup pure maple syrup

evenly combined. Pour into 4 ice-filled glasses. Enjoy. Please

1/2 tsp coconut derived activated charcoal

dose accordingly for personal preference.

1 dash of cyanine pepper

Water Soluble Cannabis Tincture

Why Charcoal Lemonade?

(a total of 10mg/2.5 mg per serving)

Activated Charcoal is a massive aid in detoxification of our

4 cups of water

bodies. It supports healthy digestion, heart health, anti-aging to reducing hangovers. This beverage is a go-to spring beverage that is super easy to make and supports a chill mood.

HERBAL MOON MILK Creamy, soft and sweet - this herbal moon milk is the perfect bedtime beverage. Cannabis works in synergy with other herbal allies to relax the body and mind.

This recipe makes 2 servings. Each serving contains 10 mg of CBD.

INGREDIENTS 4 Tbsp dried milky oat tops 1 Tbsp dried rose petals 1 Tbsp dried lemon balm 2 tsp. dried chamomile flowers 1 tsp. dried lavender 1 tsp. dried passion flower 2 Cups boiling water 6 Tbsp. coconut cream 1 ml (1 dropper full) Lavender CBD oil from The Lighthearted Farmer. [This is a total of 20 mg of CBD, which, divided between 2 servings will provide 10mg of CBD to each serving.]

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2 tsp. honey (or more to taste)

½ tsp. vanilla extract ½ tsp. non-gmo soy or sunflower lecithin A few pinches of dried lavender, rose and chamomile petals to sprinkle on top.

METHOD

Start by making a strong herbal infusion. Measure out all of the herbs into a 32 oz Mason jar and cover with boiling water. Cover the Mason jar tightly with a lid. This prevents volatile oils from evaporating off. The volatile oils contained within these plants have great medicinal value and you want to keep them in your drink instead of in the air! Let your infusion steep for 10-15 min. When it’s done, strain it into a blender. Add remaining ingredients and blend until very smooth! This beverage can be reheated over low heat if needed. Split between two mugs and sprinkle herbs on top. Sweet dreams!

Recipe From Maia Keller at The Light Hearted Farmer

Elevated Chai Fragrant and herbs and spices in this warming tea are known to protect heart health, prevent disease and boost immunity while alleviating aches and pains. One sip of this may bring you momentary bliss.

This recipe makes 4-7 servings depending on size of mug. Each serving contains 10 mg of CBD per cup.

INGREDIENTS 1 Tbsp fennel seed 8 green cardamom pods 10 whole cloves 1 cinnamon stick 1 Tbsp shredded fresh ginger root, 8 black peppercorns 2 whole stars of Star Anise 7 cups water

WE HELP YOU GET WHAT YOU NEED IN LIFE. 2 Tbsp Darjeeling tea 4 Tbsp date sugar

7 tsp water soluble CBD (10mg per serving) 1 cup milk or non-dairy milk

METHOD

In medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns, star anise and water. Simmer for 5 minutes. Remove from the heat and steep for 5 minutes. Add tea leaves and bring back to a simmer for 5 minutes. Strain mixture discarding spices. Return the tea to the saucepan and add date sugar, milk of choice and CBD. Stir till combined.

Serve immediately & relax!

Recipe From Cannabis Cooking Magazine Test Kitchen

MYBUDVASE.COM

Mother

Cannabis & Motherhood

A a gratitude letter to her children, from Doreen Sullivan, Founder of My Bud Vase

Industry Leader Innovator

Dear Carson and Jake, I was recently asked what my children thought about their mom making bongs and breaking stigmas around cannabis. As I started to answer this question, I got teary-eyed. I am overcome with gratitude and wanted to let you both know just how much your love and support matters to me. You are my greatest treasures, and this journey would have been incomplete without who you are and what you mean to me. Without you, I most likely would have never kept growing My Bud Vase™. Living in the prohibition south where rumors and judgments around marijuana are so common, I was always worried about what people would say if they found out I was growing a cannabis business and creating a female consumption product line. Before we officially launched on 4-20-2016, we talked and you both told me that what makes you happiest about My Bud Vase™ is how happy it makes me and that all that matters is that I’m doing something creative that I love. That is one of the greatest gifts you've ever given me; the permission to be exactly who I am. As the company grew, you both always jumped onboard whenever I needed help. From local vending to fixing my panicked Instagram posts to packing up orders, you both have been there for me whenever I needed you, and I’m beyond grateful for how much you have given back to me. Now that we’re cooking with fire and getting global recognition (dreams do come true), you guys continue to bless me with the biggest compliment I've ever received. I don’t even know if you’re aware of how much this means to me, but every time you say, “you should talk to my Mom” to someone you meet or know, you are giving me the highest compliment a parent could ever hear. Whether it has to do with trying cannabis or CBD, starting a business, finding your passion, or just figuring out how to create something of value, people reach out to me because you have instilled such trust and belief in who I am and how I can help others. This just shows that family is the most essential thing in the world, and as long as you have the support of your family, you can go after even the craziest of dreams. Thank you for loving me; every decision in my life is inspired by you, empowered by you, and carried out for you. Have the courage to be exactly who you are, because you're magical

Win this Vase! WIN THIS, MY BUD VASE! HERE'S HOW: GO TO INSTAGRAM 1)

@CANNABIS_COOKING_MAGAZINE 3)TAG

YOUR

#bongmom #bossmom

FAVORITE

CANNA-

MOMMA 4)ENTER

.I love you both the sky,

@MYBUDVASE

2)FOLLOW

Mom

HERE:

HTTPS://FORMS.GLE/N41WYDV1GPD K77GY8

MOTHER LOVE

GODDESS BREAKFAST The gut is the “mother” of all our bodies—

Try cooked quinoa sautéed with garlic,

it’s important we treat it with care and

ginger and sea salt. Then add poached

feed it amazingly good foods.

eggs, topped with fresh sprouts or microgreens and fried salmon skin or green

With that in mind, what are you making for

onions for that added salty crunch.

the mother in your life on Mother’s Day?

Puncture the poached egg to finish and

Think healthy, think clean, think micro-

drop desired micro-dosed amount of

dosed cannabinoids and micro greens.

cannabis or hemp infused oil to the oozing yolk. Serve in a bowl and enjoy!

Here’s a delicious idea: Power up her morning with poached eggs, layering atop

We love to see what’s going on in your

clean ingredients then adding micro-dosed

kitchens for Mother's Day!

drops of cannabis/hemp infused oil to the

Tag us on instagram!

oozing yolk.

@Cannabis_Cooking_Magazine

MOTHER LOVE

emp Pancakes

With infused maple syrup These high protein

INGREDIENTS

pancakes are

1 cup oat flour 3/4 cup hemp milk

gluten-free and

1 egg 1 teaspoon baking powder

delicious!

pinch of salt 1 teaspoon cannabis-infused maple syrup, dose for your preference 2 tablespoons almond butter 2 tablespoons Hemp Hearts 1/4 teaspoon allspice

Extra Maple Syrup for topping

METHOD In a large mixing bowl, whisk egg, melted coconut oil, and 1 teaspoon cannabisinfused maple syrup till combined. Mix in hemp milk and almond butter. Fold in dry ingredients of oat flour, hemp hearts, allspice and baking powder. Allow the batter to stand for 2-3 minutes to thicken. In a buttered pan over medium heat, add pancake batter ( roughly

⅛ cup of batter for each pancake) and cook until

the pancake edges get dull. Then flip and cook till done. Serve and enjoy.

RAD-ish Pickels

Radishes are inseason and the good news...they are root veggies and keep. Need to keep them WE HELP them and enjoy them YOUlonger...pickle GET WHAT for weeks to come. YOUÂ NEED IN LIFE.

Recipe From Cannabis Cooking Magazine's Test Kitchen

INGREDIENTS You will need a large air-tight glass container like a jar tuppaware

3-4 Organic Watermelon Radishes 4 cloves garlic, peeled and sliced 1 hot pepper (dried), optional 1 tbsp whole peppercorns 3 tsp himalayan salt 1 tsp hempseeds 1 Tbsp hemp seeds

Easy Pickeled Rifridgerated Watermelon Made with CBD Water

4-6 fresh sprigs of dill

1 cup apple cider vinegar 2 cups CBD water (or more to fill

WE HELP YOUM EGET THOD WHAT YOU NEED IN LIFE. your container)

Thinly slice radishes and garlic. Place into resealable airtight container. All all other dry ingredients to container. Next add apple cider vinegar and fill the container with CBD water. Seal container with lid and share till all salt dissolves. Place container in refrigerator for 24 hours before eating your delicious radishes.

Enjoy!

Recipe From Cannabis Cooking Magazine's Test Kitchen

RAD-ish

Golden Beet & Pear Salad Root veggies glam out this season! Try this ménage à trois of root vegetables and crisp pear,

WE HELP shredded slaw style, dressed with a YOU GET WHATcannabis infused dressing and topped with hemp seeds. This YOU NEED IN LIFE.refreshing salad is beautifully delicious and pairs well with seafood, poultry and beef.

Recipe From Cannabis Cooking Magazine's Test Kitchen

INGREDIENTS 4 large organic golden beets 5 organic radishes 1 organic pear 1/4 small yellow onion 3 Tbsp hemp seeds

Dressing 1 Tbsp cannabis-infused oil 1/4 cup olive oil 1/8 cup apple cider vinegar 1 garlic clove â&#x20AC;&#x201D;diced

WE HELP METHOD YOU GET WHAT YOUÂ NEED IN LIFE.

Sea salt & cracked pepper to taste (don't be shy)

Using a pestle and mortar, combine garlic, a pinch of salt into a paste. Add in apple cider vinegar, cannabis-infused oil and olive oil. Whisk together and set aside.

Using a food processor, shred beets, radishes, pear and onion. Transfer shredded salad to a large salad bowl. Drizzle dressing atop. Toss till evenly distributed. Add sea salt and cracked pepper to taste.

Top with hemp seeds. Serve and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Cabbage Slaw SIMPLE, CRISP & FRESH! INGREDIENTS 1 head Purple Cabbage 4 organic carrots

1 bunch cilantro 3 limes, juiced 2 cloves garlic, peeled 2 Tbsp cannabis or hemp infused olive oil 1/4 cup olive oil, organic first cold press sea salt and fresh cracked pepper to taste

METHOD Shred cabbage and carrots.

Place them in a serving bowl.

Set aside.

In a blender, combine cilantro, lime juice, garlic, high CBD

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cannabis/hemp infused olive oil (dose to your preference) and uninfused olive oil to make dressing.

Blend on high

until full emulsification occurs. Pour dressing atop shredded cabbage and carrots. Liberally sprinkle sea salt and fresh cracked pepper to taste. Toss until dressing evenly coats the slaw.

Garnish with cracked pepper. Serve and enjoy.

*Serves 4-6 People

Recipe From Cannabis Cooking Magazine's Test Kitchen

Apple Celery Salad WE HELP YOU GET WHAT YOU NEED IN LIFE. INGREDIENTS

METHOD

1/4 cup fresh lemon juice

In a jar, add lemon juice,

1 tsp dijon mustard

honey, and dijon mustard.

3 tsp CBD honey

Using a fork, stir until

1 clove garlic, chopped fine

combined. Then add

2/3 cup olive oil—first cold-pressed

chopped garlic, olive oil, salt,

1 large bunch celery—thinly sliced, then

and pepper to the jar. Seal

chopped

with the lid and shake well till

3-4 Pink Lady Apples —thinly sliced, then

fully emulsified. In a large

chopped

mixing bowl, toss celery.

3/4 cup pecans, toasted

Apples and pecans. Then

Sea Salt & pepper to taste

drizzle dressing and toss again.Finish with sea salt and pepper to taste—serve & enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Vegan & Gluten-Free

TOASTINI Ingredients Dough 1 Tbsp cannabis-infused honey 2 Tbsp melted coconut oil 3 cups gluten-free flour 1¼ cup + 2 tbsp hemp mylk 1 rapid rise yeast packet 3 tsp xanthan gum ½ tsp salt

Garlic Topping 3 Tbsp cannabis-infused coconut oil 4 garlic cloves pinch of salt Cracked pepper

Method Preheat oven to 375 degrees. Gently warm ¼ cup of hemp mylk. Add yeast and set aside for 5 minutes. While the yeast is activating. Add crushed garlic and 3 tbsp of cannabis-infused coconut oil to a small mixing bowl. Use a fork to combine. Set aside.In a large mixing bowl, combine 2 tbsp melted coconut oil, cannabis-infused honey, gluten-free flour, the remaining hemp mylk, xanthan gum, salt and yeast/hemp mylk mixture. Mix ingre3dients by hand till combined.Line baking sheet with parchment paper. With greased hands, gently press out dough to form a rectangle. In Microwave, melt the combined garlic and coconut oil. Drizzle atop dough and evenly spread it out. Then pinch salt and pepper evenly, to taste, atop dough. Using a pizza cutter, slice the dough into desired sizes. We like 2-inch squares as a perfect base for appetizers. Bake at 375 degrees for 11-13 minutes. The bread tops should be golden when done. Serve and enjoy. Consume these plain or get creative with dips and toppings.

PERFECT WITH SALADS. AN

INFUSED APPETIZER!

Greens Cleansing

INGREDIENTS

Superfoods elevated! These greens are a perfect side to any main course. deliciousness. We

1 large yellow onion - chopped 4 Tbsp. cannabis-infused olive oil - 25 mg

made them better

3 Tbsp olive oil

with canna-oil!

1 bunch kale - sliced thin 1 bunch collard greens - sliced thin

¾ head medium cabbage- sliced thin 1 cup apple cider 1

½ Tbsp. smoked salt

1 package Cajun Style Andouille smoked sausage - sliced into rounds

WE HELP YOU GET WHAT YOU NEED IN LIFE.

1 chocolate purple sweet pepper 2 red chile peppers 2 Tbsp. Hot Sauce Sea salt & pepper to taste

METHOD

Pre-heat oven to 425F Place all ingredients on a large rimmed

baking pan lined with

foil or parchment paper for easy clean-up. Toss all ingredients together till evenly combined. Bake for 20-30 minutes, stirring every 10 minutes, until sausage is fully cooked. and veggies are done. Add salt and pepper to tasted if needed. Serve and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

IndustryÂ Leaders Events & Catering

One morning over a cup of coffee in a San Diego swanky hipster coffee house, I met a colleague discussing a product line our team is creating and he mentioned this amazing canna- bar service he just experienced at an industry party. Turns out, two women headed up that event catering service company, Tasty High Chef. I just had to meet them! Claire & Masha are the owners of Tasty High Chef, a Gourmet Cannabis Catering Company and Infused Bar Service based in San Diego California. They use locally sourced, sustainable ingredients creating sought-after infused food and beverage PHOTO CREDIT: CANNABIS COOKING MAGAZINE

experiences like dinners, parties, weddings and corporate events. Both of these ladies are passionate about cannabis health benefits, one of their many commonalities. They are both mamma bears of young children, brunettes, wellpoised, educated and very personable. In fact, Claire and Masha met by chance. Masha & her family moved into the house next door to Claire when she was 6 months pregnant. Claire invited Masha and her children to explore her

Industry Leaders Events & Catering

vegetable garden They became fast friends and when Masha told Claire about her catering business, they couldn’t stop talking about creative ingredients. They quickly discovered a shared love of cannabis! Prior to Masha and Claire’s meeting, Claire was playing with cannabis through her work as a researcher. Her connection to food and cannabis came when Claire’s grandmother became ill. From tinctures to gummies, Claire was on a mission supporting her Grandmother’s health. Grandma loved the lemon gummies...so that’s what Claire made—easy relief for her grandmother. Claire gave Masha some of her cannabis infusions to try and as a chef, Masha found it so exciting to have fresh elevated experiences for her dishes. Their business partnership bloomed naturally from there. Claire’s story reflects many of our prevailing canna-culture chefs, incorporating cannabis into edibles helping someone they love. Whether supporting pain management, memory support, better sleep or inflammation control—people have found relief in the cannabis plant. Some people prefer not to smoke their cannabis, even though smoking is a powerful way to consume, but enjoy sipping a beverage or eating an edible as an alternative consumption method. When people think edibles, they immediately think of a brownie, cookie or candy. Cannabis Chefs go way beyond sweet, making real food infused. Like red caviar, a perfectly fried quail egg and garlic with infused creme fraiche atop a perfectly toasted crostini—that’s a Tasty High Chef Creation. Using local, fresh ingredients, infused with cannabis served in style. Between Claire’s personal experience with her Grandmother and clinical research of the plant combined with Masha’s love of cannabis and the perfection of fine dining, the two ladies started making infused meals for friends and family. Their passion blossomed into a business and they are all in! These two professional women are 100% behind sharing the health benefits of cannabis through experiential dining. Not only is cannabis medicinal, it is a very social plant—meaning that with the right flavor pairings, cannabinoids and terpenes,these ladies also create memories their clients rave about for years to come. From fine dining experiences and customizable canna-bar service right down to Bad-Ass Mac & Cheese and BBQ, these ladies can elevate anything!

Website: https://tastyhighchef.com/ Instagram: https://www.instagram.com/taseyhighchef

Tasty High Chef

Philly Cheese Steak

WE HELP YOU GET (Philly Elevated!) WHAT YOUÂ NEED IN LIFE.

Recipe From Cannabis Cooking Magazine's Test Kitchen

A Philly Cheese Steak: Perfect Baller Snack Ingredients 1 Tbsp olive oil, first cold-pressed 1 Tbsp Cannabutter (cannabis-infused butter) 2 yellow bell peppers, thinly sliced 2 yellow onion, sliced thin Himalayan Pink Salt 2 cloves garlic, chopped 1 1/2 lb sirloin steak, thinly sliced Freshly ground black pepper 6-12 slices your choice of cheese (depending on how cheesy you like it!) 6 Hotdog buns

METHOD In a large skillet over medium heat, melt 1 Tbsp cannabutter. Add peppers and onions to

WE HELP YOU GET WHAT YOU NEED IN LIFE.

the pan and season with salt to taste. Stir often, cooking until caramelized—roughly 15 minutes. You may add a couple of teaspoons of water to help unstick any veggies from the pan if needed. Remove peppers and onions from pan and set aside!

Turn oven on broil to pre-heat.

Now, add 1 Tbsp olive oil, chopped garlic, and steak to the pan you cooked the veggies in and cook stove-top. Cook on high to your liking. Season with salt and pepper.

On a lined baking dish, place hotdog buns in individually wrapped foil (see pic for example), ready to fill. Add steak and veggies evenly to hotdog buns. Top with cheese and place into the oven for broiling. Broil until cheese is melted.

Remove your elevated cheesesteak sandwiches from the oven, plate, and enjoy!

Spring Thyme Chicken Painted with CBD Honey Serves 4 INGREDIENTS 1

eight-piece kosher chicken

Smoked Paprika

A simple weeknight meal, full of flavor.

avocado oil 1 Meyer lemon Sea Salt

WE HELP YOU GET WHAT YOU NEED IN LIFE.

Fresh cracked pepper 4 sprigs of fresh thyme 8 Tbsp CBD honey for finishing

METHOD

Preheat the oven to 425 degrees F. Rinse the chicken pieces with cool water. Pat chicken dry with a paper towel and place in a roasting pan.

Liberally drizzle oil, paprika, salt, pepper, and thyme. Using clean hands, massage spices evenly around each piece of chicken.

Roast the chicken for 25-30 minutes or until the chicken juices run clear and the skin is golden and crisp (the internal temp should be 165 degrees F). Remove chicken from the oven. Brush the outside of the chicken with CBD honey, and serve hot.

Dinner Bell!

Spring Thyme Roasted Chicken Painted with Cannabis Infused Honey

METHOD Preheat oven to 425°. Pro Tips:

Thyme is an incredibly versatile edible herb.

1) Prep a baking/roasting pan with parchment

It’s a great source of vitamin C and packed

paper for easy clean-up.

with flavor. Savory thyme and garlic along

2) Use uninfused honey to dilute cannabis

with acid from fresh orange juice and

infused honey if needed.

cannabis infused honey, gives this easy-tomake dish a perfect balance. Herb roasted sweet potatoes pair well with this recipe for a complete meal.

SERVES

Combine thyme, paprika, diced garlic, a pinch of sea salt and ground pepper in a small mixing bowl—use a fork to stir and combine. Set aside. Wash chicken pieces—pat dry.

Evenly dry-rub chicken pieces with herb spice

INGREDIENTS

WE HELP YOU GET WHAT YOU NEED IN LIFE.

1 whole organic kosher chicken, cut into 8 pieces, skin on

3 Tbsp thyme

blend, then arrange chicken pieces, skin side up, in the prepared roasting pan. Add orange juice around chicken pieces in pan. Arrange carrots and onions evenly around chicken pieces.

2 Tbsp smoked paprika

2 cups fresh orange juice 4 cloves garlic crushed and diced Sea Salt & Pepper to taste 1 lb carrots, peeled and sliced in half 1 large onion, diced

4 Tbsp cannabis infused honey *(suggested

micro doses of 2.5mg THC

per adult. Dose honey according to personal preference.)

Roast for 30 to 40 minutes, or until juices run clear (internal temp should be 165 degrees F). If you like your chicken more golden brown, turn your broiler on low and broil 3-5 minutes— until skin is crisp.Remove from oven. Drizzle

Tbsp cannabis infused honey to each piece of chicken, then spread honey evenly using a sauce brush (noting that 1 piece of chicken will be 1 serving per adult). Add crushed sea salt and cracked pepper to taste. Serve and enjoy. If you like this recipe, make sure to like us on Facebook @CCMLiving and Instagram @Cannabis_Cooking_Magazine.

Recipe From Cannabis Cooking Magazine's Test Kitchen

IndustryÂ Leader Events & Catering With every interview, we do there is a commonality on how each chef found their way to Cannabis. Either they themselves, a family member or friend have struggled with some sort of medical issue. This holds true for Chef Jazmine Moore who is classically trained and Founder of Green Panther Chef. In 2006 she was diagnosed with Crohnâ&#x20AC;&#x2122;s Disease which is an inflammatory bowel disease that can Photo By: Ali Limon Photography

Jazmine Moore

involve different areas of the digestive tract which can be both

painful, debilitating, and sometimes lead to life-threatening complications. She turned to cannabis out of desperation to find some sort of natural treatment since medications were not working. Through strain research and a lot of trial and error, she found which cannabis worked best when infusing her locally sourced ingredient filled nutritious meals to mitigate her symptoms.

She was able to put weight back on to her depleted 84 lb frame which boosted her energy and ability to play with her daughter. This was just the beginning.

Since then she has launched her brand, Green Panther Chef, where her mission is to entertain, educate and empower through cooking with cannabis, catering events and providing artisan CBD products that are designed to make gut health easy. She also just launched the DC chapter of Tokeativity, a group that works to empower women at the root level and forward the normalization of cannabis through in-person and online events happening across the globe where women connect, learn and create, with her co-leader,

Jasmine loves to host workshops and cooking demonstrations on specific topics like Terpenes ~ How to pair them with food, the art of decarboxylation and the added benefits of cooking with cannabis. A key takeaway from each class is empowering the attendees on how to not overmedicate. Most of her workshops are taught in privately owned homes and event spaces so everyone attending is comfortable and safe.

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One of the largest hurdles she has had to overcome while cooking with cannabis is the stigma surrounding the plant, she works tirelessly to engage through community outreach, networking and building synergistic relationships. Her favorite fare is Latin & African. If she could cook for one person in the world it would be her Grandmother; she had colon cancer and Jazmine feels with her cooking she could’ve seen relief with cannabis-infused food because food is medicine.

You can check out Chef Jazmine Moore and sign-up for classes or events through the following channels:

Insta: https://www.instagram.com/greenpantherchef/ FB: https://www.facebook.com/greenpantherchef Website: https://www.greenpantherchef.com/ Twitter: https://twitter.com/gpchef_jazz?lang=en Event Link: www.GreenPantherChef.com/events Photo Credit: Park Road Studio, Lenzy Ruffin

Classic Lobster Roll Recipe & Photo By Green Panther Chef Serves 4 as a main dish Suggested dosage: Approximately 52 milligrams of THC per recipe; serving; Approximately 13 milligrams THC per serving; 21%THC.

INGREDIENTS 3 (1 1/4 pounds each) fresh live Maine lobsters, (about 2 cups of meat)

½ Cup finely diced celery ½ Cup finely diced red onion ½ Cup CBD flower-infused aioli ½ Tbsp. fresh minced thyme ½ Tbsp. fresh lemon juice

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Salt and freshly ground black pepper to taste 2 Tbsp. flower-infused unsalted butter, melted 4 New England-style, split-top hot dog buns Microgreens, for garnish

START LOW & GO SLOW. EDIBLES CAN TAKE 90 MINUTES OR LONGER FOR EFFECTS TO TAKE PLACE *Remember, you determine the potency of cannabis infused butter for medicinal needs. If your dose requires less canna-butter than listed in the ingredients, make up the difference with noninfused butter.

Photo Credit Green Panther Chef

METHOD 1. Place a large bowl of ice water near your cooking area. Place a rimmed baking sheet near the ice-water bath.

2. To steam the lobsters: Fill a large stockpot with 2-inches of salted water. Bring to a boil.

Using tongs, carefully lower the lobsters, one at a

time, head first, into the boiling water. Cover the pot and return the water to a boil, about 4 minutes.

Steam until the outer shells of the lobsters turn

bright red and the internal temperature of the lobster meat reaches 135 degrees Fahrenheit, about 9 minutes.

3. Using tongs, carefully plunge the lobsters into the ice-water bath for about 2 minutes, replenishing the ice in the bowl of water as necessary. Transfer the chilled lobsters to the baking sheet.

Repeat with the

remaining lobsters.

4. Remove the meat from the lobsters and cut into 1/2 inch chunks. Pat the lobster meat dry with paper towels then transfer to a medium bowl. Cover

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with plastic wrap and place in the refrigerator until the meat is very cold, about 90 mins. In a large bowl, stir together the celery, onion, aioli, thyme and lemon juice until well combined.

Fold in the lobster meat.

Adjust

seasonings with salt and pepper.

5. To grill the buns: Preheat a skillet over medium-low heat. Brush the outside of each bun with the flower-infused butter and grill until golden brown, about 2 minutes on each side.

6.To assemble: Evenly divide the lobster meat mixture among the buns and top with microgreens, to taste.

*Variation: Serve the lobster meat mixture on 8 toasted mini potato rolls, such as Martin’s, for the perfect-party appetizer! Note: If you can’t find microgreens, an alternative garnish is lining each bun with a lettuce leaf or two before adding the lobster salad.

Photo Credit Green Panther Chef

Perfect Pears Infused: Turmeric & Cannabis To sous vide or not to sous vide... ...that is the question?

We say YES! The sous vide method is a perfect way to ensure a perfectly poached pear. This recipes locks in natural juices and provides a sweet infusion of cannabis and turmeric, two combat fighters of inflammation.

Serve these pears on their own or with a classic vanilla ice cream.

INGREDIENTS

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4 ripe Bosc pears, peeled 1 cup apple juice or white grape juice 2 tsp cannabis-infused honey 4 Tbsp Manuka honey 1 Tbsp turmeric (dry ground) tsp cinnamon

1 teaspoon salt

1 tsp orange zest

3 cracked cardamom pods 1 vanilla bean, seeds scraped ____ For Serving: Vanilla ice cream, for serving

Recipe From Cannabis Cooking Magazine's Test Kitchen

METHOD Place all of the ingredients, in a vacuumseal bag and seal shut. Or if you do not have a vacuum-sealed bag contraption at home, Use a re-sealable plastic bag. Place the ingredients in the plastic bag and dip into a large bowl of water to displace the air before sealing shut.

Fill a large pot with water. Attach a sousvide to the side of the water-filled pot and heat water to 175° (follow sous-vide manufacturer instructions). Cook pears for

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1 hour, making sure the bag remains completely submerged. Remove the bag from the pot and take the pears out of the bag.

Using a knife, core the pears. Plate

pear, per person, and scoop ice cream atop. Drizzle with some of the juices the pears were cooked with atop ice cream and serve.

Recipe From Cannabis Cooking Magazine's Test Kitchen

CANNA CHOCOLATE

"chocolate & cannabis naturally work together"

CANNA LOVE Chocolate & cannabis—ahhh medical benefits!

In-fact, there are lots of reasons cannabis and

What? Is Chocolate good for you?

chocolate pair well. Natural fats found in cocoa are a perfect carrier for cannabinoids found in

Not so much in the candy aisle, but the cacao bean—yes! Chocolate

cannabis. Fats increase the bio-availability and

is pack with flavonoids and theobromine—anti-inflammatory

slow the absorption of cannabinoids to the body.

superstars supporting anti-cancer activity and proper blood

This partnership works similarly to a time-release

pressure. Specifically, Cocoa, especially dark chocolate, has high

capsule.

amounts of the flavonoid Epicatechin containing nearly twice the antioxidants of red wine and up to three times those found in green

Also, chocolate and cannabis on their own can

tea.

bring on euphoric feelings. Combining the two may support, extend and heighten those good

Cannabis is an anti-inflammatory superstar as well. Maybe that’s one reason cannabis and chocolate go so well together.

feelings.

When baking with chocolate, look for healthier chocolates with at least 70 percent cacao and organic ingredients. Use pure cocoa powder in your cooking and baking. Choose cannabis that is organically grown and the right strain for you. Then try to master your favorite chocolate and cannabis recipe. See if you like the combination. Do you remember Magic Shell Chocolate sauce ? That liquid chocolate sauce that hardened when it landed on your favorite ice cream scoop? We've made it infused. Here's the recipe combining cannabis & chocolate. Outer Space Shell Chocolate Sauce Serving Size is 1 Tbsp INGREDIENTS 1 cup dark chocolate chips 1 Tbsp cannabis-infused coconut oil 1 Tbsp coconut oil. *For our recipe we used 68.53mg THC working out to roughly 4 mg THC per serving of finished chocolate sauce METHOD Place chocolate and coconut oils in a microwave-safe bowl. Heat on high in 15-second increments, stirring thoroughly after each, session until completely smooth. Cool to room temperature before drizzling over ice cream, or frozen berries. Bam! You’ve created your own Space Shell chocolate sauce...you know, that kind of chocolate that hardens on ice cream and then melts in your mouth. Store any leftovers in an airtight container at room temperature.

CANNA CHOCOLATE

WE LOVE COMBINING CHOCOLATE AND CANNABIS! HERE ARE A FEW TIPS:

Christine Smith photo credit: Nick Wichman/Grön Confections

What comes to mind when your nose smells chocolate? Sitting around the campfire with a warm cup of hot chocolate in-hand, the ooey-gooey sticky awesomeness of a delicious gourmet s’more with the chocolate perfectly melted from the marshmallow warmth, or

the

classic aroma of fresh chocolate-chip cookies baking on a Sunday morning. Here in the pacific northwest, we are lucky enough to have one of the most delectable chocolate purveyors around, Grön.

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Grön, which by the way, is Sweedish for green, how fitting because all of their ingredients are organic, single-origin, fair trade certified and locally sourced whenever possible.

Grön is

Oregon’s largest producer of recreational cannabis-infused edibles—the brainchild of Christine Smith.

Christine didn’t start out as a chocolatier, but rather an architect in the Portland area for 20 years prior to starting her current venture. In 2013 she was introduced to a cannabis farmer, ended up falling in love with the plant and the farmer! That's when her journey began.

She noticed a gap or lack of high-end gourmet micro-dosed edibles in the cannabis market. In order to bridge the gap, Christine found a chocolatier who let her practice with chocolate honing her skills preparing for the giant life leap of leaving the architecture firm and jumping into building a sustainable company in the cannabis and chocolate industry in 2015.

Grön Chocolate

"It hasn’t been easy building a business in this industry", Christine reflects. However her journey has provided an overwhelming feeling of empowerment. She has risen as an industry female leader. After being invited to speak at a conference in Amsterdam, she was the only female speaker out of ten. This showed Christine that there is much work to be done moving women to the forefront of cannabis.

Christine credits much of Grön’s success to her team whose strong focus is on making a positive difference in this world, one bite at a time. If she could share Grön chocolate with anyone in the world it would be Mr. Barack Obama. She thinks he is an empowering leader and an inspiration to our country.

We are so lucky! Christine has provided us with her favorite dessert recipe, Salted Pecan Texas Sheet Cake, featuring micro-dosed Grön chocolate. Is your mouth watering yet? Go check it out on the following page!

You can catch all things Grön including, chocolate, gummies, tinctures and skincare at the following sites:

Information about their products:

https://gronchocolate.com/

Shopping site for CBD products: https://shopgron.com/ THC infused products can be located: https://gronchocolate.com/where-to-buy/

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Grön Chocolate photo credit: Nick Wichman/Grön Confections

A Grön Chocolate Favorite... CBD INFUSED

Salted Pecan Texas Sheet Cake SERVES 12 TIME: 6-24 HOURS INGREDIENTS

½ Cup buttermilk 2 eggs

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1 tsp. vanilla extract 1 tsp. baking soda 2 Cups flour 2 Cups sugar 1 tsp. cinnamon tsp. salt

1 Cup (2 sticks) unsalted butter 6 Tbsp. cocoa powder (Smith recommends Holy Kakow or Scharffen Berger) 1 Cup fresh-brewed coffee 1 50 mg Grön dark chocolate bar, broken into pieces (optional)

For the icing: ½ Cup (1 stick) unsalted butter 6 Tbsp. buttermilk 6 Tbsp. cocoa powder 1 tsp. vanilla extract 1 lb (4 cups) powdered sugar 1 Cup pecans, lightly toasted Flake sea salt - Jacobsen Salt Co.

METHOD MIX THE BATTER Preheat oven to 400 degrees. Butter and flour a 10-by-15-inch jelly roll pan. In a medium bowl, combine buttermilk, eggs, vanilla, and baking soda. Whisk until smooth and set aside. In a large bowl, combine flour, sugar, cinnamon, and salt. Set aside. In a medium saucepan, whisk together butter, cocoa, and coffee, and bring to a simmer. Remove from heat. (If using marijuana chocolate,* let sauce cool 2–3 minutes, then whisk in the chocolate pieces.) Pour over flour mix, stirring vigorously with a wooden spoon. Pour in buttermilk mixture and stir until thoroughly incorporated.BAKE THE CAKE Pour batter into pan and

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bake 20 minutes, or just until the edges of the cake pull away from the pan. Start the icing 10 minutes before cake is done: Whisk together butter, buttermilk, and cocoa in a medium saucepan and bring to a simmer. Immediately remove from heat and pour into the bowl of a stand mixer fitted with a whisk attachment. Add vanilla and powdered sugar, and, starting on the lowest speed and working up to medium, whisk just until smooth, wiping the sides down occasionally with a rubber spatula. Remove from mixer and stir in pecans. Remove cake from oven and immediately spread icing with a rubber spatula, being careful not to tear the hot cake. Sprinkle with sea salt and serve warm with vanilla ice cream.*If you are using cannabis, start with the recommended 1 ⁄12-size serving of cake and wait a while before trying more.

Recipe From Grön Chocolate Founder, Christine Smith

Industry Leader Legal Leader The Hemp Horizon: A Legal Perspective

Hemp, or industrial hemp, is a strain of the Cannabis (Sativa) plant species grown for industrial uses of its derived products. From building materials, BMW car doors to toy blocks, basketball court floors to tinctures and high-end beauty products. Hemp is versatile from fibers to extracts. There’s a lot going on in the world of hemp, especially after the Farm Bill passed in 2018 federally legalizing agricultural hemp. There are many regulations surrounding the hemp plant. It has taken a village to get hemp legalized and now there is more work to be done making sure hemp laws support the industry overall—from seed to sale. Courtney Moran, LL.M.‚—A legal powerhouse based out of Portland, Oregon, is fighting for next steps in hemp legalization where federal law will reflect science-based thresholds. She is looking to Align Federal Legislation and USDA

Courtney Moran

rulemaking with the domestic hemp industry. Currently, her goal is to move the needle from .3% Total THC threshold language in the 2018 Farm Bill to 1%Total THC. This may not seem like much of a jump up, but in reality, it could mean the world of a difference to farmers, producers, retailers, event planners, distributors and consumers alike.

THC, Tetrahydrocannabinolic, is a cannabinoid found within cannabis and hemp, known for psychotropic properties. Hemp has much lower levels of THC than it’s sister Cannabis. What many people don’t know is that there are four different THC cannabinoids that are tested in hemp. Delta-9 is known for its intoxicating effects due to it being a small enough molecule to fit into our endocannabinoid receptors. There is also delta-8 THC exhibiting a lower psychotropic potency than delta-9-THC. THCA (a precursor to THC), and THCV, each being a larger molecule than Delta-9, are known to have many health benefits like anti-inflammation, anti-nausea, neuroprotective properties and many more without user intoxication. For a while, states only required hemp to test below .3% of Delta 9 THC in order to be legal. Now states are required to test for “total” THC. This does not align with the intent of hemp laws nor does it support the industry or consumers. Courtney is looking to correct this for all parties by aligning Federal Legislation and USDA rulemaking with the domestic hemp industry. Courtney’s passion for hemp and the environment began in college and followed her into law school. She is using her masters in Environmental and Natural Resources Law degree from Lewis & Clark Law School to help those around the country in the hemp industry. She’s been integral in legalizing hemp growing in Oregon, has lobbied on behalf of the Oregon Industrial Hemp Farmers Association for the last five years, and has branched out to work on hemp legislation in multiple states. She works closely with Oregon Senator, Ron Wyden who has been a long time proponent of Hemp and Cannabis Legalization. For more details on hemp legalization, the 2020 AgHS Lobbying campaign or legal consultation services, connect with Courtney directly: info@earthlawllc.com, 541.632.HEMP (4367).

Make change now! Join the AgHS Lobbying campaign aligning Federal Legislation and USDA rule-making with the domestic hemp industry! Contact Courtney info@earthlawllc.com,

Make Change Now!

Courtney Moran

Spring

FLING Pizzelle Raw Food Bar

FAVORITE BAR RECIPE

If you love Pizzelle Cookies...you’ll be in heaven when you taste this no-bake Pizzelle Energy Bar. We were looking for a bit of a twist on the typical raw bar--the anise flavor really shines through making for a delicious, not overly sweet paleo-friendly cannabis or hemp infused square. Makes 12 bars

INGREDIENTS 2 cups almond flour 2 cups unsweetened coconut flakes 3 Tbsp 100% pure maple syrup 1-2 Tbsp cannabis-infused or hemp-infused honey (3o mg total working out to 2.5 per serving THC/CBD) 2 tsp anise extract 1 tsp vanilla extract 1 pinch Himalayan Sea Salt 2-4 Tbsp CBD Water 1/2 cup slivered almonds for topping

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Add almond flour, coconut flakes, maple syrup, honey, anise extract, vanilla extract and salt to your food processor—pulse ingredients to combine. Pulse in CBD water a tablespoon at a time for the mixture to come together. Line a 9 x 11 baking pan with parchment paper. Sprinkle 1/4 cup almonds onto parchment paper then press dough firmly into pan. Press remaining almonds onto the top of your bars. Refrigerate for one hour allowing dough to firm-up. Cut into squares and enjoy!

Store your treats wrapped and labeled in plastic in the fridge for a few days.If you like this recipe, make sure to like us on Instagram. DM us—We love to hear from you!

Check out Baked Smart for Cannacals™ to mark edibles.

Recipe From Cannabis Cooking Magazine's Test Kitchen

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SPRING 2020

CANNABIS... A perfect pair for healthy living of adults 21+

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