Cannabis Cooking Magazine™—Fall 2019

FALL 2019

WHERE FOOD & CANNABIS MEET

CANNABIS COOKING MAGAZINE

WARMING RECIPES Best Elevated Recipes: Morning Oatmeal Elevated Pumpkin Cheesecake Better Brussels Sprouts Wild Mushroom & Ricotta Toast CBD Bone Broth Smart Holiday Mocktail Pumpkin Pie Filling

Foraging Foods Infused Recipes To Share Canna Chefs Kombucha & CBD CANNABISCOOKINGMAGAZINE.COM

Fall

CANNABIS Cooking Magazine

03

Happy Fall!

04

Why Cook With Cannabis?

05

Safe Consumption

06

Flower Power

08

Hearty Spiced Oatmeal

09

CBD Acai Bowl

10

Hello Kombucha & CBD

12

Infused Honey Butter

13

Medicated Garlic Butter

14

Chamomile Pickeled Wild

Table Of Contents

Mushrooms

15

Cheese Stuffed Pablano Peppers

16 18 20 21 26

Better Brussels

Foraging in the PNW Elevated Racemes Warm & Cold Salads

Soups: Celery Root & Cannabis, Carrot Ginger Bliss, Bone Broth

30

Main Dishes: Honey Thyme Roasted Chicken, Lentil Spaghetti w/Infused Meat Souce

34

Beverages: Strawberry Smart Mojito, Thai Iced Tea

36

Desserts: Pumpkin Cheesecake, Honey Cake, Cider Hemp Doughnuts, Canna Brownie, Orange Chocolate Mousse

17 32 44

INDUSTRY LEADERS Cleopatra Cohen Liv Vasquez Sebastian Carosi

Portland| San Diego editor@cannabiscookingmagazine.com

www.CannabisCookingMagazine.com

Hello dear readers,

Happy Fall! Pumpkins and cannabis...this may just be the best season ever!

We absolutely love the cannabis plant! For our team here at CCM, cannabis is not about getting high. Cannabis

Editor & Publisher Devorah Ungerleider-Moore

is about healing. We love to educate and help normalize the medicinal & recreational aspects of cannabis.

Business Director Karmel Ungerleider-Abrams

What better way to share that love with you than through food--simple,

Contributing Photos and articles Provided By:

delicious micro-dosed

Ali Limon Photography

edibles.

Maia Keller Cleopatra Cohen

Cannabis-infused edibles

Gillian Levy - Humboldt Apothecary

and topicals can support

WE HELP YOU GET WHAT YOU NEED IN LIFE. Henry Vargas Liv Vasquez

Sebastiaon Carosi

Contact Us

anti-inflammation, relaxation, sleep, menstrual cycles (Hi-ya later cramps) and is fun in a social setting—some even say it’s the new champagne!

editor@cannabiscookingmagazine.com sales@cannabiascookingmagazine.com www.cannabiscookingmagazine.com

We encourage you to educate yourself and others about the healing properties of cannabis.

Enjoy reading featured

Follow Us @Cannabis_Cooking_Magazine

stories and recipes included in this issue. We welcome

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

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

your feedback.

Peace, Love, and Happiness!

Devorah & Karmel

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.

CANNA KNOW

FLOWER POWER

by Sue Carlton of Canna Help You

SOURCING FLOWER AND EXTRACTS TO MAKE EDIBLES

Sourcing extracts and flower material for edibles.

Find out if your farm of choice or processing facility are

Sourcing your information can be just as fun as

licensed by the state or medical marijuana program,

making your edibles. Here’s why. Every farm has its

whether they possess any certifications, what credibility

own standards, characteristics and processes in

do those certification programs have, what testing

regards to growing cannabis. Think of it like dating;

facilities do they work with and what credibility do those

you want to find the perfect flower or extract thats

facilities have.

compatible with your likings, you've got to ask questions and know the source. .

Certifications by the farm are important to look into. In

Know the source!

the state of Oregon there are various certification programs that uphold their own standards. Some of those certification programs are; CBD Certified, Kind Certified and Clean Green Certified.

Next you should see whether or not their genetics are a 100% right.

CANNA KNOW

Know the genetics...

With many years of trading seeds and renaming to some likings, genetic names are not always what they appear to be. Certain labs understand the importance for maintaining the integrity of identifying and classifying strain genetics. This is important for many reasons like ensuring your purchase of the right strain for desired effects. Other testing facilities test the strain to adhere to guidelines presented by the state. They test for fungi, mold, cannabinoid percentages, terpene profiles and pesticides. Other factors to consider would be a company's morals, ethics and commitment to sustainability.

Did you know, the Art of Hashish has been around for centuries and could be considered one of the first forms of cannabis extraction along with the production of tinctures within apothecary used in Chinese medicine.

Extraction Influence Within Cannabis Edibles.

Extraction is defined as “the separation of medicinally active portions of the plant using selective solvents through standard procedures.”

This process allows the insoluble cellular mark (residue) to separate from the soluble plant metabolites.Extraction is the process in which you take leaves, barks, roots, fruits and flower, sourced from fresh or dried plant materials, to preserve phytochemical. Understanding extraction is important in regards to infusing your cannabis edibles or

consuming cannabis edibles. Various extractions left alone or combined with other ingredients, can either decrease or increase the bioavailability of cannabinoids and terpenes.

In cannabis they will often use either fresh, dried or freeze dried samples to extract from. Often grinding or powdering the samples can change the particle size increasing or decreasing the surface contact between the sample and extraction solvents or solventless method. Extraction methods are continuously expanding within the production of cannabis.

[In conclusion, know your grow and understand extraction when venturing This article was provided by into the world of edibles.]

Sue Carlton of Canna Help You

Hearty Cinnamon Orange Raisin Oatmeal Bliss For many, oatmeal is a go-to staple for breakfast.

Let’s elevate the basics with hemp or cannabis and organic orange peel. Yep...we said organic orange peel! The skin is where it’s at when looking for vitamin C, B and amazing flavonoids in citrus fruit.

Flavanoids are awesome little protectors for our bodies. They are known as collectors of nasty freeradicals. And you know, our bodies need every boost they can get during cold and flu months. So get a blast of nutrients and cannabinoids in your oatmeal with this handy, dandy recipe.

INGREDIENTS 1 cup oats

WE HELP YOU GET WHAT YOU NEED IN LIFE. 1 and 3/4 Cups water

1 pinch Himalayan pink salt 1 Tbsp hemp-infused butter (or canna butter)

¼ cup organic raisins

1 tsp organic orange zest 2 tsp honey

METHOD

In a small to a medium-sized pot, boil water stove-top. Stir in oats and cook for five minutes over medium heat, stirring occasionally. Stir in infused butter, until all butter is melted and evenly distributed. Then fold in raisins, orange zest, and honey. Divide equally into bowls, serve and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Recipe From Cannabis Cooking Magazine's Test Kitchen

CBD ACAI BOWL BREAKFAST OF CHAMPIONS Blend your way to healthy with our take on the tropical Acai Smoothie Bowl.

Perfect for hot summer mornings any day of the week.

Ingredients 1 cup of apple juice 1 oz cannabis leaf juice (optional) 5 mg full spectrum water soluble CBD 1 large banana sliced 1 1/2 cups of frozen strawberries berries 1/2 cup plain organic yogurt 1 frozen packet of unsweetened acai berry puree Assorted toppings: hemp seeds, bee pollen, chia seeds, berries, sliced bananas, nuts, berries, granola or other cereal Method Place all ingredients into a blender.

Blend on high until perfectly pureed into an even, smooth consistency. Pour smoothie into 2 bowls and add toppings of choice. Serve and enjoy!

A CHILLED MORNING

CANNA SPOTLIGHT

HELLO KOMBUCHA +CBD

"ANCIENT WISDOM MEETS MODERN BEVERAGE"

By Devorah Ungerleider

For those of you who don’t know, Kombucha is a

Simply delicious! With 15 mg of highly bioavailable

fermented tea beverage rich in probiotics, prebiotics,

hemp extract, my curiosity led to an interview with co-

amino acids, enzymes, and B vitamins. In the Cannabis

founder Adi Roman.

world, we are seeing an incorporation of CBD and THC in these elixirs from different brewers.

Adi’s kombucha journey began back in 2013 after her husband Eric fell in love with a special Kombucha they

After popping the black top off a cold glass bottle of

tasted while traveling. Both being scientists, with a

M Kombucha, a sweet and sour effervescence graced

passion for microbiology and healthy living, the craft of

my senses. Blush in color, the Uplift flavor was

fermentation interested Eric. He went about perfecting

beautifully infused with hibiscus, ginger and juniper

this sought after elixir and soon Eric’s kombucha brewing

berry—seriously...they had me at Juniper berry!

passion took over their entire home kitchen.

Adi’s love of all things culinary naturally led her to focus on flavoring the Kombucha by adding botanicals and herbs. Together this husband and wife team made batch after batch of delicious nutritious kombucha. They shared their rejuvenating beverages with friends and family and built a following of fans who would show up at their home kitchen looking for growler refills.

This passion turned into a full-blown business when Eric and Adi shared a home crafted kombucha bottle with their hot yoga instructor, Noel. He fell in love with their beverage at first sip and wanted to help bring this beverage to the yoga community and beyond. Their brand, Kombucha Culture was born.

As of 2019 the initial brand, Kombucha Culture, rebranded and is now M Kombucha ("M" for medicine), made in a commercial kitchen and sold in stores throughout California. They added broad spectrum bioavailable hemp derived CBD to a line of their recipes providing added benefits to their sought after Kombucha.

If you like Kombucha, check out M Kombucha—the hemp infused line is delightful! www.mkombucha.com

CANNA SPOTLIGHT

"Ancient Wisdom Meets Modern Beverage"

Perfectly Infused Honey Butter What pairs better with corn bread than honey butter?

Nothing...except cannabis infused honey butter (in our humble opinion). This can have CBD or THC or any cannabinoid combo you're looking to incorporate into your lifestyle.

Bake up some cornbread to go along with this Infused Honey Butter. Pair it with a beautiful bowl of vegan chili. This on a nice cool, crisp fall day— perfection.

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Serving size: 1 Tbsp per person 2.5-5 mg per serving for microdose

INGREDIENTS 3/4 cup butter, room temperature 2 Tbsp cannabis infused honey 1/8 cup local honey

METHOD In a small bowl, whip all ingredients together. Then place in serving or storage vessel and refrigerate

Recipe From Cannabis Cooking Magazine's Test Kitchen

Medicated Garlic Lemon Butter Dipping Sauce Ahhhh ...Artichokes! Such simple delicious side dishes or appetizers! What does every good artichoke need? A perfect dipping sauce. This infused Garlic Lemon dipping sauce is so good and perfectly infused. You can easily customize the strength for personalized medicated needs.

INGREDIENTS 2 tsp Cannabis Infused Ghee or Butter (5-10mg THC/CBD per tsp—dose as medically desired) 1 Tbsp organic butter 1 Tbsp apple cider vinegar 2 Tbsp olive oil 1 tsp lemon zest

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2 garlic cloves, finely chopped 1 tsp dijon mustard

Sea salt & pepper to taste

METHOD

Using a pestle and mortar, combine garlic, salt, and lemon zest into a paste. Set aside.

Using a double boiler, gently melt cannabis infused ghee or canna butter, and butter together. Next, add, garlic-lemon paste from mortar to the double boiler. Simmer for 1 minute while stirring constantly. Add-in olive oil, apple cider vinegar, dijon mustard and pepper. Whisk together till all ingredients are evenly combined.

Pour dipping sauce into 2 serving sauce bowls. Serve immediately & enjoy as a dipping sauce with warm artichokes.

Recipe From Cannabis Cooking Magazine's Test Kitchen

C

hamomile

pickled wild mushrooms

FROM

CHEF

SEBASTIAN

CAROSI

Prep time: 30 to 45 minutes Cook time: 30 minutes

Equipment needed: 5 pint jars with lids, large stock

yield: 5 pint jars

pan (or use 2 if needed), measuring cups + spoons,

total thc/cbd: 20mg thc / 20mg cbd per.jar

a slotted spoons

INGREDIENTS 3 lb wild foraged chanterelles (#1 or #2 buttons) 2 cups rice wine vinegar 1 1/2 cups cider vinegar 1 1/2 cups water 3/4 cups organic cane sugar 3 Tbsp local sea salt 1 tsp (+ 1/2 tsp in each jar) whole black peppercorns

pot, canning tongs, canning funnel, very large sauté

1 tsp

dry organic thyme leaves

8 fresh organic thyme sprigs (2 per jar) 1 Tbsp dry organic chamomile flowers 1 Tbsp + 1/2 teaspoon in each jar fennel seeds 5 small dry red chili pepper (1 each jar) 2 Tbsp + 1 tsp in each jar dry onion bits 5 pacific madrone leaves or bay leaves (1 in each jar) 1 gram revival cbd water soluble cbd isolate 10 packets ruby cannabis sugar 10mg thc/10mg

METHOD

cbd (2 in each jar)

Dry saute all of the mushrooms until they give up thier liquid, about 10 to 15 minutes.... -this step is crucial when pickling chanterelles...-once they've given up most of their liquid sauté for 4more minutes to dry them out...-In each jar add two packets ruby sugar, 1 madrone or bay leaf, 1 teaspoon dry onion bits, a dry red chilli pepper, 1/2 teaspoon fennel seeds, 2 fresh thyme sprigs and 1/2 teaspoon whole peppercorns... -add the remaining ingredients to the pan with the mushrooms and bring to a boil....-reduce the heat and simmer 5 minutes, turn off the heat.... let rest 5 minminutes. .. -fish out the mushrooms with a slotted spoon and pack firmly into each jar, leaving half inch headspace...-ladle into each jar the cooking liquids making sure it covers the mushrooms... -wipe the rims of each jar and seal fingertight.... -process the jars in a boiling water bath for 15 minutes.... -remove and let rest for 2 hours....-tighten the rims and put the jars up in your pantry…*enjoy these pickled wild chanterelles with cured meats or an artisan cheese board or on toast with ricotta.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Fall Spiced Cheese Stuffed Poblano Peppers Medicated Serves: 4 people

INGREDIENTS 4 poblano peppers 2 tsp canna-olive oil 8 ounces Toscano Cheese ground cinnamon - enough for sprinkling atop each pepper Salt and pepper to taste 1 lime, sliced in quarters

METHOD

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Preheat grill to 375

º F.Place poblano

peppers on the grill, close the lid and flip the poblanos a few times over five minutes.

Remove from heat and cool. Slit the poblanos in half and scoop out the insides.

Brush each pepper half insides with 1/4 tsp cannabis-infused olive oil. Place slices of Toscano Cheese on each pepper half and top with a sprinkle of cinnamon. Set stuffed poblano peppers back on the grill over indirect heat, cheese side face up.

Close the lid and cook about 7-10 minutes to allow the cheeses to melt. Remove and set onto a wooden cutting board to serve.

Prior to serving, squeeze lime juice and sprinkle fresh cracked pepper over the top of the stuffed peppers.

Serve and enjoy this as tantalizing starter or as a side dish.

Better

Brussels Brussels sprouts on the grill—caramelized and charred deliciousness. We made them better with canna-oil!

INGREDIENTS 1 lb. brussel sprouts 3 Tbsp. cannabis infused extra-virgin olive oil 1/4 cup balsamic vinegar 1 Tbsp. honey juice of 1 lemon Sea salt and pepper to taste

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* Optional Garnish: Parmesan Cheese

METHOD Heat grill to high. In a large bowl, combine brussels sprouts, cannabis-infused olive oil, balsamic vinegar, honey, and juice of one lemon. Toss together till evenly combined.

Season with salt and cracked black pepper. Place seasoned brussel sprouts in a veggie grilling tray. Grill, stirring frequently until brussel sprouts are tender and cooked through and a little crispy on the outside.

This should take 15 minutes.

Optional Garnish: Parmesan cheese

Recipe From Cannabis Cooking Magazine's Test Kitchen

Industry Leader Events & Catering Meet queen of cannabis pop-up events—Cleopatra Cohen— catering to the canna-curious and long-time canna-lovers alike, intersecting food, cannabis and performing arts.

She founded an event company, Arcane Revelry, which creates unforgettable cannabis-infused experiences for those lucky to attend. Imagine intertwining fine dining, cannabis, modern violin music, performing arts and social good. Sounds like paradise!

These events highlight the good cannabis brings to our world and plays a part in the public’s education about the healing plant we love so much!

Some of her events support political organizations standing for social equality—like the ACLU. For details on upcoming PHOTOS PROVIDED BY CLEOPATRA COHEN

events visit arcanerevelry.com/home

Cleopatra Cohen

EXCLUSIVE

FORAGING IN THE PACIFIC NORTHWEST

BY CLEOPATRA COHEN Food In Plain Sight

discovering and understanding

One day at the local co-op, I saw

edible plants were in plain sight.

dandelions for sale—$15 a pound.

The Pacific Northwest has more

Those same plants grew in my

naturally occurring food plants than

front yard! Being it late April, and I

anywhere else in the nation.

had not made the first lawn mower PHOTOS PROVIDED BY CLEOPATRA COHEN

run, I began investigating what

Once I started paying attention to

plants popped-up, and discovered

what was actually growing around

that my yard was a magical edible

me, my mind was blown and I was

garden. From elderberry, juniper,

fully addicted to understanding

apple, young Douglas-fir tips,

beneficial edible plant properties.

dandelions, dog fennel, wild peas

and more. It’s been five years since

Healing Society with Plants My mom got really sick from the

EXCLUSIVE

Healing Society with Plants foods she was eating and I lost her to Type 2 Diabetes. I watched my mother source her food at supermarkets and had to break away from the conditioning that only supermarket food was edible and safe. I saw through her how unsafe it really was. After trying my first foraged dish, it was so clean and raw, I felt like I had absorbed the vitality of spring plants directly into my body. Foraging and health clicked. This moment sparked a personal mission and new life journey for me; I had to help heal our society with plants and food. Food is everything, food is medicine that sustains us day by day, the medicine that keeps us alive.

The Journey Reading some foraging books, and taking long walks hunting down my newly discovered obsession became habit. One of the main points in my foraging manual, was that you have to know what time of year to forage and find these hidden gems. With it being Spring time, I set off on a trail walk near my home, to a quiet forested area that housed my favorite overgrown trees. The tree was a Grand Maple, and something was different about it that day. The Maple was in bloom, creating little pink shoots, and long green dangling flowers all over it’s branches (commonly known as Racemes). I immediately started looking up the uses, and ended up discovering one of the most delicious recipes I have ever made, Racemes fried, drizzled with maple syrup. After adding cannabis to the recipe, this delicious morning fritter became perfect. The easiest way to infuse the cannabis accurately is to use Rick Simpson Oil, or an edible extract. If you have fresh flower, you can cook it into the butter, however, it will dramatically alter the taste of your dish, depending on what type you use. My preferred method is 1mg of Rick Simpson Oil, melted right into the butter.

These racemes are delicious when fried, drizzled with maple syrup, and sprinkled with powdered sugar. Serve with a side of orange blossom iced tea.

Get the recipe on the following page.

Follow Cleopatra on instagram @arcanerevelry https://www.arcanerevelry.com

Elevated

Racemes Fried & Drizzled with Maple Syrup

BY CLEOPATRA COHEN Serves 4 INGREDIENTS 3 cups of Maple Blossoms

A perfect foraged

2 cups gluten free flour 2 tsp baking powder

morning fritter—light and

2 Tbsp cornstarch 2 cups ice water Salt

WE HELP YOU GET WHAT YOU NEED IN LIFE. Corn oil for frying

2 Tbsp Butter-infused with desired amount of cannabis

delicious—especially adding the element of cannabis.

1/4 cup Maple syrup

METHOD

1. Check blossoms for insects. Soak in water bath.

2. Sift together flour, baking powder, and cornstarch in a large bowl.

3. Stir in ice water.

4. Heat 1 inch of corn oil in a large saucepan on medium-high until a drop of water crackles. Dredge blossoms in batter, allow excess to drip off, and carefully place in hot oil. Don't crowd the pan. Fry until lightly browned all over. Remove to paper towels.

5. Heat cannabis butter on low heat, then slowly stir in your maple syrup, until it tastes sweet and buttery. Add a pinch of salt.

6. Serve immediately while hot with a sprinkling of powdered sugar and canna maple syrup.

FALL BLISS

PHOTO PROVIDED BY ARCANE REVELRY WRITTEN BY DEVORAH UNGERLEIDER

Chilly weather is in the air. Another food defining season is upon us!

That’s right, food, weather and fashion pretty much define our year.

You know...soul food, shareable

WARM SALADS Warm salads provide a chance to

dishes and hot drinks; Casseroles,

layer so many wonderful textures

stews, hot ciders, pumpkin spiced

and flavors; bitter, sweet, salty,

anything and fried goodness. Oooo

crispy, soft, tangy, spice, etc. You get

yeah, fall warmth and comfort. Ever

the picture.

tried warm salads? It’s a thing!

Enjoy the following warm salad You can eat clean and still get that

inspiration recipes with cannabis

soul food feeling. There is a trick to

infused dressings. Give them a go

warm salads however....

and let us know what you think. Or make up your own warm seasonal

Get all your ingredients ready to go,

salad and share it with us on

ask your family/guests to migrate to

instagram

the table, plate and serve up the

@Cannabis_Cooking_Magazine.

warmth right before their eyes.

We love to see what’s going on in your kitchens. You can also email editor@cannabiscookingmagazine.c om

Persimmon Kale Hemp Salad Warm sweet persimmons with savory garlic and bitter kale balances this salad as a perfect starter or meal.

INGREDIENTS 5 oz raw kale leaves, rough chopped 3 persimmons, deseeded and chopped 2 garlic cloves, finely chopped

¼ tsp cinnamon 1 Tbsp olive oil

½ cup walnuts, shelled and halved ¼ cup apple cider vinegar ½ cup hemp seed oil, cold-pressed 1 tsp dijon mustard

⅛ tsp sea salt (or more to taste)

WE HELP YOU GET WHAT YOU NEED IN LIFE.

Delicate Hemp Seed Oil is cold-pressed, perfect for finishing foods, rich in flavor and contains beneficial fatty acids.

Fresh cracked pepper

METHOD In a large serving bowl, toss kale leaves and walnuts. Set aside. In a mason jar, add apple cider vinegar, hemp seed oil, dijon mustard, sea salt, and cracked pepper. Secure the lid on the jar and shake till dressing is emulsified. Set aside. Right before you are ready to serve the salad, warm the garlic, cinnamon and persimmons. In a saucepan, saute' garlic and chopped persimmons in one Tbsp of cannabis-infused olive oil over medium heat until garlic is golden and persimmons are soft, yet still firm. Transfer ingredients from the saucepan to the salad bowl. Top with desired amout of dressing and gently toss with kale and walnuts.

Add salt and pepper to taste if desired, serve immediately and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Spicy Thai Kale Pear Salad This salad brings warmth through the heat of Thai Chilis

INGREDIENTS Salad Dressing

¼ cup extra-virgin olive oil ⅛ cup fresh lime juice 1 tsp fresh ginger, finely grated 5 fresh mint leaves 1-2 dried red Thai chilis, finely chopped 2 cloves garlic, crushed 2 tsp cannabis-infused honey

½ tsp Himalayan salt freshly ground pepper to taste

Salad 5 oz kale, rough chopped

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2 pears, thin sliced and deseeded 1/2 cup walnuts

METHOD Combine all salad dressing ingredients in a glass jar with a lid. Shake till perfectly emulsified. Taste and add more salt and pepper, as desired. Set aside.

In a large salad bowl, add all salad ingredients. Drizzle salad dressing over kale, walnuts, and pears. Toss till evenly dressed. Serve & enjoy

HEAT UP FALL WITH THAI CHILIS Recipe From Cannabis Cooking Magazine's Test Kitchen

Fig, Goat Cheese and Canna-Honey Salad SIMPLE, RICH & OH SO FALL! INGREDIENTS 16 figs, sliced in quarters 6 oz goat cheese 1/4 cup arugula, diced 1/8 cup leeks, chopped 1 tsp cannabis-infused honey 1 tsp aged balsamic vinegar 2 tsp olive oil

WE HELP YOU GET WHAT YOUÂ NEED IN LIFE. METHOD

On a serving plate, artfully drizzle olive oil and vinegar.

Then place fig quarters and hunks of goat cheese evenly on the plate. Sprinkle leeks and chopped arugula like confetti atop figs and goat cheese. Next, evenly drizzle cannabis-infused honey. Finish with cracked pepper and sea salt. Serve and enjoy.

*Serves 2 People

Recipe From Cannabis Cooking Magazine's Test Kitchen

Elevated & Seasoned

CRUTONS Serves 4

INGREDIENTS

These fresh made croutons are perfect to warm-up fall salads when

4 slices gluten-free bread 3 cloves garlic finely chopped

served immediately.

5 -10 leaves rosemary chopped 1 tsp sea salt 1 tbsp onion powder (optional) 3 Tbsp cannabis infused olive oil

Savory with rosemary, garlic and cannabis

(totaling 10mg THC/ CBD or dose as desired)

infused olive oil, the croutons are made with

METHOD

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Chop bread in to 1/2 inch or 1/4 inch cubes. Set

Gluten-Free bread for dietary sensitivities. A

aside. Finely chop garlic and rosemary. Heat oil in a medium pan over medium heat. Add in garlic and rosemary. Cook till just turning golden

must-have ingredient, perfect to top salads,

brown. Add in gluten-free bread cubes and gently move around pan using a wooden spoon allowing the bread to soak up oil and combine

steak or pork chops, grilled veggie plates and

with garlic and rosemary while toasting. Sprinkle onion powder atop toasted croutons and continue to stir and toast. Cook till your croutons are evenly toasted on all sides— roughly 5-7 minutes. Finish with sea salt to taste.

even delicious tomato soup (any soup for that matter). These super stars are easy to make, add awesome texture and top any dish.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Celery Root & Cannabis Soup

INGREDIENTS 3 Tbsp extra-virgin olive oil 1 large leek, chopped 1 carrot, chopped 1 granny smith apple, peeled & chopped 3 garlic cloves, peeled and chopped 1 small yellow onion, peeled and diced 2 Tbsp sea salt, plus more as needed 1 tsp cracked pepper 2 Tbsp apple cider vinegar 1 bay leaf 1 tsp ground cumin 3 celery roots, peeled and chopped 2 potatoes, peeled and diced Freshly ground black pepper 5 cups of water

For Garnish Broad Spectrum Hemp Oil or Cannabis Infused Olive Oil Fresh tarragon

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METHOD Heat three tablespoons of olive oil in a stockpot over low heat. Add chopped leeks, onion, garlic, carrots, celery root, cumin, bay leaf, salt and pepper into the stockpot.

Cover with lid and cook, stirring occasionally, over 20 minutes. Add chopped apples, potatoes and five cups water to the stockpot. Bring to a rapid boil for 15 minutes, then reduce heat and simmer for 25 minutes. Using an immersion blender, puree soup till a smoothe consistency is achieved.

Taste and season

with additional salt and pepper as needed. To serve, drizzle

½ tsp hemp oil or

cannabis-infused olive oil atop each serving bowl. Garnish with fresh cracked pepper and tarragon leaves.

Recipe From Cannabis Cooking Magazine's Test Kitchen

C

BBQ ELEVATED

arrot Ginger Bliss Recipe From Cannabis Cooking Magazine's Test Kitchen

This soup is warming, nutritcious and delicious!

Warming spices of cinnamon, cloves, and ginger plus the beautiful cannabinoid CBD— oh my! The wellness & immunity-boosting ingredients in this plant-based soup share anti-inflammatory and antibacterial properties. Loaded with fiber, vitamins A and K, along with the minerals potassium and iron, this soup is nourishing for every season.

INGREDIENTS

METHOD

1 tsp. Chinese five-spice blend 2

Heat large stock pot on low. Add in Chinese five

Tbsp. coconut oil

spice blend and dry roast for one minute. Add

3 cloves garlic, minced

coconut oil, garlic, ginger and onion to the pot,

4-5 Tbsp. chopped fresh ginger 1 yellow onion, chopped 1 lb carrots, chopped 3 cups vegetable stock 1 cup CBD water 1 (14 oz) can of coconut cream 1 tsp. sea salt *Salt and white pepper to taste

stir till coconut oil is melted. Allow the onion, garlic and ginger to saute' on low for five minutes. Add carrots, vegetable stock and CBD water to the pot and bring to a boil. Reduce heat, partially cover pot with lid and simmer soup 2030 minutes or until carrots are soft. Using an immersion blender, puree soup until smooth.

Slowly stir in coconut cream. Stir till coconut cream melts into soup. Season with sea salt and white pepper to taste. Serve and enjoy.

Bone Broth

WE HELP YOU GET WHAT YOUÂ NEED IN LIFE.

(With CBD)

Recipe From Cannabis Cooking Magazine's Test Kitchen

WHY IS BONE BROTH SO GOOD FOR YOU? To nourish your gut. The gelatin in bone broth is found to support healing intestines.

Increase Collagen. Bone broth is a rich source of collagen. The best inner nutrients for beautiful skin. Stop spending money on fancy creams, drink bone broth for natural beauty and look even more radiant.

Protect your joints and strengthen bones. Bone broth contains glucosamine and chondroitin sulfate supporting joint health. Getting these nutrients from nature is way better than swallowing a pill. The phosphorus, magnesium, and calcium in the bones seep out into the broth supporting healthy bones.

High in Protein. The broth is supremely rich in protein.

WEImmune HELP Support.

YOU GET WHAT YOU NEED IN LIFE.

Bone broth is rich in vital minerals and nutrients

supporting overall immune function.

HOW TO MAKE CBD BONE BROTH How do you make bone broth at home and where do you get the bones? For essential bones, head off to your local butcher shop or Asian market. The best bones to use are beef knuckles, ox tail and chicken necks. To make one pot of soup, you'll want about 2 lbs of bones. Once you get the bones home, roast them at 375F for about 30-40 minutes.

From there making a basic broth is simple. For the most flavor, try sautéing carrots, celery, onions, cumin, fresh ginger and bay leaves in your soup pot with a tablespoon of oil. Add

¼ cup apple cider vinegar and the roasted bones to the pot, then fill it with

CBD water (3 quarts, plus more as needed to cover the ingredients). Bring soup to a boil for 20 minutes, then reduce heat and simmer on low for 24 to 72 hours. If you can’t watch the stove for that long, after cooking stovetop for 1 hour, transfer the soup to a crock-pot. Then set-it and forget-it till allotted time. Let the aromas fill your home while your soup turns into a super healing delicious broth. Add sea salt to taste. Feel free to drink the bone broth as is or use it in recipes.

Honey Thyme Roasted Chicken Thyme is an incredibly versatile edible herb.

It’s a great source of vitamin C and packed

METHOD MethodPreheat oven to 425°.

with flavor. Savory thyme and garlic along

Pro Tips:

with acid from fresh orange juice and

1) Prep a baking/roasting pan with parchment

cannabis infused honey, gives this easy-to-

paper for easy clean-up.

make dish a perfect balance. Herb roasted

2) Use uninfused honey to dilute cannabis

sweet potatoes pairs well with this recipe

infused honey if needed.

for a complete meal.

Combine thyme, paprika, diced garlic, a pinch

SERVES

4

of sea salt and ground pepper in a small

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

mixing bowl—use a fork to stir and combine.

Set aside. Wash chicken pieces—pat dry.

Evenly dry-rub chicken pieces with herb spice blend, then arrange chicken pieces, skin side

3 Tbsp thyme 2 Tbsp smoked paprika 2 cups fresh orange juice 4 cloves garlic crushed and diced Sea Salt & Pepper to taste

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up, in the prepared roasting pan. Add orange juice around chicken pieces in pan. Arrange carrots and onions evenly around chicken pieces.

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. 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

½ 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

Dinner Bell!

Lentil Spaghetti WITH CANNABIS INFUSED MEAT SAUCE

Ingredients 3 Tbsp cannabis-infused olive oil

(2.5 mg per person. A total of 10 mg CBD/Thc) 2-4 Tbsp organic olive oil for tossing the pasta after cooked 1 onion, chopped 2 stalks celery, chopped 3 carrots, peeled and chopped 4 cloves garlic, peeled and chopped ¾ pound grass-fed ground beef Sea Salt Black pepper, fresh ground 1 cup whole milk (for nondairy use full-fat coconut milk) 1 tsp ground nutmeg 1½ tsp dried basil ½ tsp fennel seeds 1 bay leaf ⅓ cup tomato paste 1 cup white wine (or kombucha) 2 cups green peas 1½ cups fresh tomatoes, chopped 1¼ to 1 ½ pounds lentil pasta Freshly grated parmigiano-reggiano cheese at the table Fresh chopped basil or parsley Method Pour cannabis-infused oil into a large pan over medium heat. Add chopped onion and garlic. Reduce heat. Allow to simmer till onion is translucent. Next add chopped carrots and celery plus a pinch of salt, ground nutmeg, basil and fennel seeds. Cover pan with a lid and let those veggies sweat it out till tender (10-15 minutes).

Stir veggies every 2 minutes. Add ground beef, another pinch of salt and pepper. Using a fork crumble the meat. Stir well and cook beef thorough. Add milk and let it simmer gently, stirring frequently until it has bubbled away completely. Add wine, tomato paste and tomatoes, stir thoroughly till well combined. Simmer on extra-low heat uncovered for at least an hour, stirring from time to time and adding wine or kombucha to keep the sauce from dryingout and sticking to the pan. Add green peas and taste. Add salt to taste. Add fresh chopped parsley or basil and give your sauce a gentle stir.

Cook your pasta. Drain pasta and toss with olive oil. Add meat sauce to pasta and serve with freshly grated parmesan on the side.

Recipe From Cannabis Cooking Magazine's Test Kitchen

PASTA NIGHT ELEVATED

Industry Leader Events & Catering Well-curated audiences and community are building fervor for cannabis normalization thanks to Liv Vasquez. This entrepreneur has carved her own path in the booming hemp/cannabis industry as a chef, restaurateur, educator, intimate event curator and creator.

She’s transforming “Stoner Culture” into “Cultured Stoners”, and includes the cannacurious to conversations surrounding cannabis. Her intimate events create safe spaces for people to explore plant-based medicine.

Vasquez talks in-depth about cannabis and food from soil to ingestion. This comprehensive information supports her clients and guests in understanding Photo By: Ali Limon Photography

Liv Vasquez

efficacy, absorption, laws, and what makes clean and effective cannabis products.

Food is her go-to educational tool teaching the science of

absorption, and how regulation and policy affect the consumer experience.

This year, Liv published a great e-book called “Smart Infusion; A basic guide to understanding edibles. She calls it “a guide for the person who has had a bad experience with edibles.” This book guides you through how edibles and cannabinoids work in our bodies and really breaks it down for easy absorption.

Liv’s events are always highly sought after, she is currently hosting monthly micro-events and intimate dinners in Portland, Oregon. She crafts special micro-dosed plant based tasting menus with local ethical foods and products. Her most recent venture was themed vegan + cajun which included five dishes, two mocktails/cocktails and a LOT of education about cannabis cultivation, history, and ethics.

In August of 2019, she collaborated with East Fork Cultivars (FDA certified organic CBD Farm) and created CBD Summer Camp. Summer Camp was set on the Farm itself where attendees learned all about cannabinoid science, slept in treehouses, participated in yoga, swam in a natural pool, zip lined, hiked and experienced a one of a kind cannabis brunch.

This is just one of many special curated experiences, but you get the gist...check her out!Reach out to Liv for catering, events, or education through the following outlets.

Website:

http://www.livviesmalls.com/

Instagram: https://www.instagram.com/livviesmalls/ https://www.instagram.com/livviesmallsevents/ Facebook: https://www.facebook.com/Livviesmalls/ Twitter:

https://twitter.com/livviesmalls

Email:

livviesmallsevents@gmail.com

Transforming "Stoner Culture" into "Cultured Stoners."

Liv Vasquez Photo Credit: Alex Knowbody Photography:

S

PERFECT HOLIDAY MOCKTAIL

trawberry Smart Mojito

All the fun without the hangover!

A delicious mocktail to celebrate and be alcohol free this holiday season! If Strawberries are not available near you, reach for your seasonal berry (even juniper berries).

INGREDIENTS 1 oz simple syrup 3 fresh strawberries (approximately) 2-3 fresh spearmint sprigs 1 1/2 ounce fresh lime juice 1 ml Humboldt Apothecary Brain Tonic CBD Tincture 3-4 oz soda water

METHOD In a chilled highball glass (about 10-11 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well. Stir in the lime juice and tincture. Fill the glass with ice and top off with soda water. Gently stir. Garnish with mint sprigs or strawberry slices, or for a different look, lime wheel wedge and mint sprigs. Then serve.

RECIPE

PROVIDED

BY

GILLIAN

LEVY

AT

PHOTO

HUMBOLDT CREDIT:

APOTHECARY

HENRY

VARGAS

Elevated Thai Iced Tea Thai Iced Tea is a favorite beverage and now, you can make it home, elevated.

Serves 2

INGREDIENTS 16 oz water THC/CBD Tincture (choose your dose) 2 tablespoons loose-leaf Earl Grey black tea 2 whole star anise 4 pods cardamom 1/2 cinnamon stick 1/2 vanilla bean 1/4 tsp almond extract 1 cup water (boiling)1 Tbsp honey

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1 TBSP condensed coconut milk 2 tsp coconut milk

METHOD

Using hot water, steep tea, star anise, cardamom, cinnamon stick, vanilla bean, and almond extract in the boiling water for 7 minutes. Strain Tea.Stir in the honey, cannabis tincture, and condensed coconut milk until combined. Fill two tall glasses with ice and pour the tea mixture over the ice, then top with a tablespoon of coconut milk. Top off with more ice if needed. Serve and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

A seasonal favorite.

INFUSED

Pumpkin Cheesecake SERVES 12 TIME: 6-24 HOURS INGREDIENTS Chocolate Cookie Crust 2 cups chocolate cookie crumbs (can be gluten-free if desired) * 7 Tbsp butter, melted

Cheesecake Filling 32 oz cream cheese,

room temperature

(or non-dairy cream cheese) 1 cup monk sugar

⅔ cup sour cream (or non-Dairy substitute)

½ tsp vanilla extract ⅛ tsp salt 1

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1 Tbsp pumpkin pie spice 4 large eggs, room temperature, lightly beaten

Cannabis Infused Pumpkin Glaze 1/4 cup pure maple syrup 1/4 cup honey 5 tsp cannabis infused honey (Totaling of 60mg THC/CBD allowing roughly 5mg per serving. Dose for personal preference) 1/4 cup pumpkin puree 1/2 tsp pumpkin pie spice Dash of salt (optional)

*TIP: Chocolate Cookie Crumbs— Use store bought cookies or chocolate graham crackers to keep it simple. To achieve cookie crumbs, place cookies in a food processor. Pulse chop until

Recipe From Cannabis Cooking Magazine's Test Kitchen

complete crumb consistency is achieved. Use glutenfree if desired—any dry cookie works.

METHOD Pre-heat oven to 325°F. Line a standard 9 inch circular cake pan or spring-form pan with parchment paper.

Prepare crust: Combine chocolate cookie crumbs and monk sugar, in a medium size mixing bowl—stir well. Gradually, using a fork, stir in melted butter and evenly combine. Transfer buttered crumbs into prepared pan and firmly press into the bottom and up the sides of your cake pan. Then set aside.

Let’s Make The Filling Using an electric mixer, add cream cheese in a mixing bowl and stir until smooth and creamy. Gradually add in monk sugar, sour cream, vanilla extract, pumpkin pie spice and salt. Mix until evenly combined.

Pro Tip: remember to scrape bowl sides and bottom with spatula to evenly incorporate all ingredients.

Next, with mixer on low, add in lightly beaten eggs, one at a time, stirring on low until evenly incorporated. Use a spatula to scrape bowl sides and bottom, making sure all ingredients are evenly combined. Pour cheesecake batter into prepared and crusted

WE HELP YOU GET WHAT YOU NEED IN LIFE.

cake pan. Tap sides and bottom of the pan to get any air bubbles out of your batter.

º

Bake cake at 325 F for 75 minutes or until done. The edges should look slightly puffed up and will be a light golden color. The center of cheesecake should spring back to the touch, and just slightly giggly. It's ok if your cake has a slight crack in it. Remove from oven. Allow cheesecake to cool for two hours. Next, make the glaze.

Making The Glaze

In a medium sized bowl, evenly combine room temperature maple syrup, honey, cannabis infused honey, pumpkin puree, pumpkin pie spice and salt. This glaze should thinly coat the back of a spoon. If it is too thick, add a teaspoon of hot water or maple syrup to achieve desired glaze consistency. Apply the glaze by pouring it on the center of the cheesecake. Using the back of a spoon, gently spread glaze around cheese cake evenly, center-to-edge.

Allow glazed cheesecake to set completely by refrigerating 6-24 hours. If using springform pan, release after refrigeration.

Serve and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

GRAIN-FREE

Honey Cake

Honey represents all things sweet! This time of year honey cake is a symbol of a sweet new year for those of the Jewish Faith. Here's an elevated recipe incorporating cannabis or hemp. We love that this is grain-free supporting those who follow special diets.

INGREDIENTS 6 whole eggs

1 tsp ground ginger

2 Tbsp Raw Organic Coconut Oil Melted

1 1/2 tsp ground clove

2 Tbsp Cannabis/Hemp infused Coconut Oil

1 1/4 cup organic coconut flour

2 cups Raw Honey

1/2 tsp sea salt

1 cup water

1 tsp baking soda

1 tea bag earl grey tea

1 tsp baking powder

1 tea bag cinnamon spice tea

2 Tbsp vanilla extract

1 tsp ground coffee (fresh)

1 bundt cake pan

2 tsp ground cinnamon

METHOD Pre Heat Oven 350 degrees F. Always grease your bundt pan. NOTE: We used 1/2 cup raw organic sugar to "sugar the pan" after greasing it. Sugaring is optional...but it sure helps your cake release from pan after baking.

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Heat one cup of water in a small pot over the stovetop. Remove from heat. Add tea bags to hot water, cover and steep for 10 minutes.Stir the tea in the pot. Remove tea bags. Add 2 cups honey to the pot of warm tea. Stir till well combined.

Add all spices (cinnamon, ginger, clove) and ground coffee to the warm honey tea. Set aside. Using an electric mixer beat eggs for 2 minutes. Add in infused & non-infused melted coconut oil and all ingredients from the warm pot.

Add in, on low speed, coconut flour, sea salt, baking powder, baking soda, and vanilla extract. Mix till well combined and your batter has thickened (about 2-4 minutes).

Pour batter into oiled and sugared bundt pan. Bake for 30-40 minutes or until cake is done.

Allow cake to cool on a rack. Once cool, use a flexible spatula to go around the edge of the cake loosening it from all edges of the cake pan. Place a serving plate on top of bundt pan, then flip up-side-down so the serving plate is on the bottom and cake pan is on top.

Allow gravity to release the cake from pan and it should fall nicely on to serving dish.

Serve with-in 48 hours and enjoy.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Cider & Hemp Doughnuts Oh, Cider & Hemp

INGREDIENTS 2 eggs 1/2 cup oat milk 1/4 cup fresh apple cider 3/4 cups brown sugar 1/4 tsp pumpkin spice blend 1/2 tsp garam masala spice blend 1/4 tsp cardamom 1 tsp sea salt 1/2 cups gluten-free flour

Doughnuts—A twist

2 tsp baking powder

on harvest tradition!

spectrum CBD) (or cannabis-infused butter)

The house smells so good when baking these bad boys off.

Non-fried, cake

2 Tbsp hemp infused coconut butter (broad-

Optional Powder Sugar Topping: 1 paper/plastic bag 1 cup powdered sugar 2 Tbsp ground cinnamon

METHOD

º

doughnuts are

Preheat oven 425 F

delicious and infused

beat eggs, coconut butter and sugar together.

WE HELP YOU GET WHAT YOU NEED IN LIFE.

with CBD for a feelgood season!

Gluten-Free.

Dairy-Free.

In a large mixing bowl, using an electric mixer,

Add all spices, sea salt, oat milk and cider. Mix on low. Gradually add gluten-free flour and baking powder till cohesive batter forms. Do not over mix.

Spoon batter into individual doughnut cake pan cavities of a prepped doughnut cake pan. Bake for 7-9 minutes.

Let cool for 5 minutes, then

remove from pan.

*For a simple finish, place doughnuts into a

This recipe makes a dozen doughnuts.

paper bag with powdered sugar and cinnamon.

Close, bag, shake and remove classic powdered sugar finished doughnuts. Serve and enjoy!

Recipe From Cannabis Cooking Magazine's Test Kitchen

GLUTEN-FREE

Classic (But Better) Canna Brownie INGREDIENTS 3/4 cup cannabis/hemp infused butter (CannaButter) 4 oz. Unsweetened Chocolate 1 cup monk fruit sugar

½ cup agave syrup 3 eggs 1 tsp. vanilla

½ cup almond flour ¼ cup rice flour ¼ cup tapioca flour

METHOD Preheat oven to 350°F. Line 13x9-inch pan parchment paper.

Sift and combine almond flour, rice flour and tapioca flour in

WE HELP YOU GET WHAT YOU NEED IN LIFE. small bowl, set aside.

Melt butter and chocolate in a double boiler. Stir continuously until chocolate and butters are completely melted.

Next, transfer melted chocolate mixture to a large mixing bowl.

Stir in monk fruit sugar and agave, then whisk in eggs and vanilla. Gradually add flour blend until evenly combined.

Pour brownie batter into prepared pan.

Bake at 350°F for 30 to 35 minute or until done.

Cool completely. Cut, serve and enjoy.

*Remember, you determine the potency of cannabis

START LOW & GO SLOW.

infused butter for medicinal needs. If your dose requires less canna-butter than listed in the ingredients, make up the difference with non-infused butter.

EDIBLES CAN TAKE 90 MINUTES OR LONGER FOR EFFECTS TO TAKE PLACE Recipe From Cannabis Cooking Magazine's Test Kitchen

CHOCOLATE ORANGE MOUSSE Recipe and photo by Maia Keller This recipe makes 4 servings.

Each serving contains 10mg of CBG and 10mg of CBD.

INGREDIENTS 2 large ripe avocados

¼ cup + 2 Tbsp. raw cacao powder ¼ cup melted dark chocolate *See notes· 1/2 cup freshly squeezed orange juice· 2 tsp. orange zest· 2 ml (2 droppers full) Sweet Orange CBG & CBD oil from The Lighthearted Farmer This is a total of 40 mg each CBG & CBD, which, divided amongst 4 servings will provide 10mg of CBG/10mg of CBD to each serving A pinch of vanilla bean powder or

¼ tsp. vanilla extract

·

1/8 tsp. salt Sweetener of choice to taste *See notes

WE HELP YOU GET WHAT YOU NEED IN LIFE. METHOD

Place all of your ingredients, except melted dark chocolate, in a blender and blend until completely smooth. With the blender running on low, slowly pour in the melted dark chocolate. Allow the blender to run until all ingredients are well combined. Store in fridge. Serve cold or at room temperature. Savor slowly and enjoy!

Notes: This requires approximately 2.5 oz. of solid dark chocolate. Be sure to melt your chocolate by double boiling it. This will keep the temperature low and prevent it from burning. We recommend using coconut nectar, maple syrup, raw local honey or liquid stevia. If using liquid stevia you may need to add a splash of water or non-dairy milk to get the mixture to blend well.

The Lighthearted Farmer is a family owned and operated company rooted in Dexter, Oregon. The Lighthearted Farmer specializes in full spectrum CBG & CBD extraction.

They call their CBD oil “Liquid Ease”. Visit www.thelightheartedfarmer.com.

HEAVENLY PUMPKIN PIE FILLING

Pumpkin Pie Filling is essential this time of year and how wonderful to infuse it with Cannabis or hemp! The holidays just got blissful!

This pie filling is dairy-free and can be made, then baked in a traditional pie crust, or baked on it’s own in ramekins for an individual crustless treat.

Ingredients 15 oz organic pumpkin (canned or freshly baked and pureed) 1 cup coconut cream 6 Tbsp cup oat mylk 2 Tbsp of your favorite cannabis tincture equaling 40 mg of

THC/CBD--your preference 2 large eggs ¾ cup brown sugar 2 tsp pumpkin pie spice ¼ tsp sea salt

Topping: chia seeds & brown sugar (optional)

HEAVENLY PUMPKIN PIE FILLING

Pre-heat oven 375ยบ F. Prepare pie crust according to package or recipe used. If using ramekins, spray with oil to prep.

Mix together eggs, coconut cream, oat milk, cannabis tincture, pumpkin, pumpkin pie spice, and salt. Pour pumpkin mixture into pie crust or ramekins.

Top with a sprinkle of chia seeds and brown sugar if desired.

Bake for 45 minutes or until filling is set. Remove from oven and allow to cool on a rack.

Serve and enjoy with vanilla ice cream or nice cream.

RECIPE

FROM

CANNABIS

COOKING

MAGAZINE'S

TEST

KITCHEN

Industry Leader Events & Catering The cannabis revolution, food policy, and purposeful fare are intersections of life and career for forager chef extraordinaire, Sebastian Carosi. Originally from Providence, Rhode Island, residing atop Federal Hill, where mafia’ red sauce pasta houses dawned Little Italy, this farm-raised, old-school culinary professional is a shortorder cannabis change-maker.

After earning his culinary degree from the Western Culinary Institute in the lush green city of Portland, Oregon back in the 90’s, he did several apprenticeships in Sardinia, Italy, at his family’s agriturismo. He is one of three trained shaker chefs left in the world.

Carosi has cooked from coast to coast and around the globe. Wherever he travels, and close to home, he’s known for sourcing local food. With a belief that sourcing local ingredients is key to nutritious and efficacious food, Chef Carosi forages some

Sebastian Carosi

of his most sought after ingredients that star in his hyper-seasonal menus. Carosi is quite the wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens.

Over many years he’s cooked for the Bush family & President Zarkozi in Maine. During these meals, he spoke with them about food policy. There is an irony of food policy and

the fight for cannabis legalization. All surrounding agriculture, water use, processing, production, and distribution. Sebastian has been a pioneer in the United State’s farmto-fork movement and now he’s spearheading the charge for cannabis culinary arts.

He is sharing his expertise through public cannabis culinary demonstrations, private cannabis dinners, terpene fortified cocktails and more.

Truth is, food is medicine. Integrating medicinal foods and herbs supports the broad spectrum of whole health. Carosi is a firm believer in this sentiment and showcases his culinary talents in support.

Upcoming 2019 events where you can meet Chef Carosi: Oct 23/24 RADexpo Oct 26 Hightimes Magazine - Cannabis Cup Oregon Nov 2/3 THC Fair Nov 9 bio365 Harvest Party @ NW Cannabis Club Dec 7 Oregon Growers Cup Give him a follow: Instagram: @chef_sebastian_carosi Weedtube: @CHEFcarosi

Sebastian Carosi

FORAGING

Wild Mushroom & Ricotta Toast

By Sebastian Carosi

WILD MUSHROOM & RICOTTA TOAST A day in the forest...

By Sebastian Carosi

Returning home to kitchen warmth after a full day's foray deep into the lush local forest hunting for elusive wild mushrooms, is most often as rewarding as winning the lottery, for me... and if lucky enough, some of those miscellaneous wild fungi make the next meal fit for a king.

Here in the pacific northwest the usual wild mushroom suspects are morels, chanterelles, oyster mushrooms, lobster mushrooms, king boletes, zellers boletes, cauliflower mushrooms, lions mane, matsutakes, saffron milk caps and pigs ears to name a few. The hunt is always an adventure, driving to a very remote, mostly clandestine location, parking the car backwards so no one can tell you're a forager, sneaking off in the opposite direction you intend to pick. Then and only then do you make your way over fallen trees, through the underbrush and bramble thickets. Scraped and scratched, your eyes darting around the damp, dark leaf-covered ground, suddenly spot the colors, shapes and sizes you're after—the forest is plentiful. You rapidly fill your basket with a container full of forest floor food finds.

Now, mind shift. What am I going to make that will let this basket of mushrooms shine like the bright stars they are? Generally the simplest of food favorites comes to mind. For me that's wild mushroom + cheese toasts... cast iron skillet sauteed miscellaneous wild mushrooms over buttered peasant bread toast, smeared with whole milk ricotta cheese and some cannabis butter frizzled rosemary- yum!

As a devout and expert forager, this is one of my go-to recipes for showcasing the subtle flavors of some just foraged wild mushrooms. Mountain herbs like rosemary and thyme round out freshness and wild mushroom complexity.

Foraging for your food is rewarding on so many levels. This recipe can be done in a skillet, over a campfire and enjoyed anytime of year. The type of mushrooms is entirely up to you.

Enjoy the wild mushroom season responsibly in your neck of the woods.

CCM Note: Make sure you know your wild mushrooms. Not all can be consumed. In fact, some are down-right deadly. Educate yourself and always verify your finds with an expert before consuming.

By Sebastian Carosi

FORAGING

WILD MUSHROOM & RICOTTABy Sebastian TOAST Carosi prep time: 15 – 20 minutes cook time: 15 – 20 minutes yield: 6-8 toasts total thc/cbd: 20mg thc / 100mg cbd equipment needed: cutting board, chefs knife, serrated bread knife, tongs, stainless mixing bowl, large sauté pan Ingredients 2½ lbs misc wild mushrooms such as chanterelles and morels 4 Tbsp + 2 tbsp salted cannabis butter 3 Tbsp bacon fat 5 garlic cloves (peeled, crushed and rough chopped) 1 Tbsp fresh thyme leaves 1 tsp Jacobsen Sea Salt ½ tsp fresh cracked black pepper 3 rosemary sprigs (about 3” long) ¼ cup marsala, red wine vinegar or balsamic vinegar ¼ cup nasturtium leaves (size of dime or nickels) ¼ cup rosemary flowers (from the flowering rosemary) 16 oz ricotta cheese 1 loaf white bread, pullman loaf / unsliced 1 tsp fresh cracked pepper 1 bottle Fairwind’s cbd companion tincture (100mg cbd / 20mg thc per bottle) 1 tsp fresh thyme leaves 2 drops true terpenes beta caryophyllene 2 Tbsp cannabis butter ½ cup grated parmesan Method Melt 2 Tbsp butter and bacon fat in a cast iron skillet over medium heat. Add in garlic and mushrooms, then sauté for 8-10 minutes or until golden brown and delicious. Deglaze pan with 2 Tbsp butter, thyme leaves, salt and pepper. Let brown with rosemary sprigs then add marsala or vinegar of your choice. Season with salt and pepper and set aside. In a stainless mixing bowl, combine ricotta cheese, cracked pepper, thyme, terpenes and cbd companion. Slice Pullman loaf (white bread) into ¾ “-1” thick pieces. Toast the bread to desired doneness and butter. Top each piece of toast with a thick spread of ricotta and pile with a bunch of the warm mushrooms. Then drizzle with pan juices and garnish with sprinkles of rosemary flowers, and nasturtium leaves.Serve and enjoy.

FORAGING

JOIN THE REVOLUTION

TOKEATIVITY.COM

Pizzelle Raw Food Bar 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.

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 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

METHOD

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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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