WHERE FOOD & CANNABIS MEET
CANNABIS COOKING MAGAZINE
A SPECIAL EDITION
HOLIDAYS ELEVATED CANNABIS FROM
INFUSED STARTERS
P R O G R E S S I V E
SCRATCH TO
N E C T A R
RECIPES
DESSERTS
P U B L I S H I N G
L L C Â
Join Us... Visit http://tokeativity.com
A NOTE FROM CANNABIS COOKING MAGAZINE™'S CO-FOUNDERS
GRATITUDE REFLECTIONS For us, this time of year is all about family, celebrating winter and the warm rich flavors it has to offer.
This publication shares ideas how to incorporate cannabis into a holiday meal and are intended for people of legal consumption age, +21 and older. It is important to know that cannabis is still illegal in many countries and states. We expect and intend for these recipes to be enjoyed with-in the borders of states where cannabis is legal. If you choose to elevate your holiday, chose one dish to elevate—not your entire feast. Just like alcohol, know your limits. Let there be two choices…to infuse or not to infuse, that way everyone can enjoy each dish accordingly.
It’s important to recognize your uniqueness. Every person has their own DNA which guarantees that your body processes all foods and herbs in it’s own way. Your cannabis experience is unique to you. Always consult your physician before adding any new herb or dietary supplement into your diet and be aware of possible drug interactions.
From our family to yours, may you enjoy seasonal happiness celebrating time well spent with your community, family, friends and loved ones. We give thanks for that!
Karmel & Devorah
SAFE CONSUMPTION: ALWAYS CONSULT YOUR PHYSICIAN PRIOR TO ADDING ANY NEW DIETARY SUPPLEMENT OR HERB TO YOUR DIET. THERE ARE POTENTIAL DRUG INTERACTIONS TO BE AWARE OF WHEN INCORPORATING CANNABIS INTO YOUR LIFE. WHEN CONSUMING EDIBLES, UNDERSTAND THAT 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 30-120 MINUTES AFTER INGESTION.
2
CANNABIS COOKING MAGAZINE'S
Holidays 05
Seasonal Salads Golden Beet, Carrot &Pear Long Live Caesar Arugula Berry & Candied Almond Master Vinaigrette
10
Sides Moon Puck Biscuits Cranberry Relish Breadless Stuffing Quinoa Tabouli Maple Roasted Butternut Squash Carrot Souffle
18
Main Courses Classic Elevated Honey Herb Turkey Cedar Plank Salmon Pumpkin Pot Pie
24
Desserts Gluten-Free Elevated Pie Crust Apple Pie Easy Pumpkin Pie Paleo Pumpkin Brule Elevated Whipped Cream Elevated Coconut Cream
Seasonal Salads
GLUTEN-FREE.
DAIRY-FREE.
PALEO.
VEGAN.
Golden Beet Carrot & Pear Salad Golden Beet, Carrot & Pear Salad... beauty on a
Method
plate! Who needs lettuce to call it a salad? Brilliant
Place beets into a saucepan, and fill with enough water
colors, root flavors, farm fresh veggies, crunchy
to cover. Bring to a boil and cook until tender or a for
nuts, creamy goat cheese, sweet pears and a maple
can easily penetrate (about 25 minutes).
dressing—simply delicious! Ingredients 4 Golden Beets (boiled, skinned and peeled) 3 Large Organic Carrots 2 Pears sliced thin 2-4 tbsp Goat Cheese about 1 Tbsp per person 1 cup Raw Trail Mix unsalted & should include raisins Sea Salt & Ground Pepper to taste Drizzle cannabis infused olive oil cold-first pressed organic Drizzle maple syrup 100% pure maple syrup is best! Drizzle Apple Cider Vinegar
Drain then place beets into a bowl filled with ice water. This ice bath makes it super simple to peel your beets. Once they cool, remove from ice bath and use your fingers to peel skin off beets. Slice beets thinly and place in large bowl. Using a vegetable peeler, peel carrots. Once the first layer of carrot skin is removed, continue to peel carrots right into the bowl with the beets. This gives you fancy thin slices without needing special equipment. Add trail mix and sliced pear to the bowl of veggies. Drizzle equal parts maple syrup, apple cider vinegar and olive oil (roughly 1-2 Tbsp each). Gently toss till dressing is evenly distributed. Add sea salt and pepper to taste. Plate salad and add goat cheese to the top. Serve and enjoy! 6
Long Live Caesar Salad Gluten-Free Cesar Salad *Serves 2-4 people. Elevated Dressing Ingredients: 6 Anchovy Fillets (packed in oil) 1 clove garlic—chopped pinch of sea salt 2 egg yolks 4 Tbsp lemon juice 1 tsp Dijon mustard 2 Tbsp Cannabis infused olive oil ½ cup Grape seed oil 4 Tbsp Parmesan cheese—finely grated + extra for garnish Fresh ground pepper to taste Dressing Method In a medium bowl combine chopped anchovy fillets, chopped garlic, a pinch of sea salt, egg yolks, fresh lemon juice, Dijon mustard and 2 tablespoons olive oil. Using a fork stir together. Then using immersion blender combine ingredient and continuously add grape seed oil blending till full emulsion. Dressing should be thick and glossy. Whisk in Parmesan. Season with salt, fresh ground pepper.
GLUTEN-FREE
Gluten-Free Croutons 2-3 slices gluten-free bread 2 cloves garlic—finely diced sea salt & pepper to taste 3 Tbsp olive oil Method Cut bread into ½ or 1 inch squares. In pan over medium high heat, toss cubed bread, olive oil, diced garlic and sea salt. Stir frequently or toss, cooking till bread is toasted on all sides—5-7 minutes. Add fresh ground pepper for taste. Build Your Salad You will need 2-3 heads of organic romaine lettuce —washed and chopped Elevated Cesar Salad Dressing Homemade GF Croutons Method Fill large salad bowl, with chopped Romaine lettuce. Add dressing 1-2 tablespoons at a time. Toss salad with dressing till lightly covers each leaf of lettuce. Plate salad. Top each plated salad with GF croutons, bit of fresh Parmesan cheese and fresh cracked pepper. Serve it up! 7
GLUTEN-FREE.
DAIRY-FREE.
PALEO.
VEGAN.
Arugula, Berry & Candied Almond Salad Ingredients
How to Make Candied Almonds
16 oz organic arugula
Ingredients
2 cups organic raspberries
2 cups almonds
1/2 cup thinly sliced leeks
1/2 cup organic raw sugar or maple syrup
1-2 cups candied almonds
2 Tbsp organic raw coconut oil
Master Elevated Vinaigrette Dressing
1/2 tsp cinnamon
(See vinaigrette recipe on page 9)
1/2 tsp nutmeg pinch of salt
Method
Method
Toss all washed ingredients in a large salad
Heat a medium non-stick skillet over medium
bowl. Then toss with the Elevated
heat.
Master Vinaigrette dressing. See recipe on page 9. Top with candies almonds.
Add 2 cups almonds, ¼ cup raw sugar or maple syrup and 1 Tbsp organic raw coconut oil along with cinnamon and nutmeg. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn. Transfer candied almonds to a parchment paper lined plate. Allow to cool for 10-20 minutes prior to use. 8
Simply put, a Vinaigrette is an emulsion of vinegar (or other acid like citrus juice) and oil. Add some garlic, mustard, cannabis infused oil and holiday spice blends for a most delicious, healthy Master Elevated Vinaigrette. Perfect for your holiday salad! This dressing is super easy to make and you’ll never need to buy another bottle of salad dressing at the store ever again. Naturally gluten-free, dairy-free, nut-free, vegan and soy-free. The best way to eat clean…to make it yourself. Ingredients 1/3 cup infused olive oil organic, first cold pressed 1/3 cup olive oil organic, first cold pressed 1/3 cup White balsamic vinegar or fresh lemon juice 2 cloves garlic crushed & diced 1 tsp spice blend (equal parts coarse sea salt, fresh ground pepper, pumpkin spice or nutmeg) 1 tsp honey
Master Elevated Vinaigrette
1/2 tsp dijon mustard Method Add all ingredients in a medium size bowl. Use a whisk or fork to combine. You’ll see them turn from separate liquids and bind together as one. When you observe your vinaigrette turn creamy, you’re ready to dress your salad. Remember, you can always add
GLUTEN-FREE. DAIRY-FREE.
dressing to your salads, but it’s hard to
NUT-FREE. PALEO. VEGAN.
take it away. Add a little by little till perfectly dressed. NOMADIC
|
24
9
Sides
GLUTEN-FREE & PALEO
Moon Puck Biscuits INGREDIENTS 2 Tbsp cannabis infused coconut oilmelted 4 Tbsp coconut oil-melted 3 cups raw nuts (cashews or pecans 1 tsp powdered agar agar 1 tsp baking soda pinch of salt 1 Tbsp organic agave 2 eggs 2 tsp apple cider vinegar *keep extra oil on hand for greasing hands. See Method on following page:
11
GLUTEN-FREE & PALEO
Moon Puck Biscuits METHOD
Pre-Heat Oven to 350º F. Place nuts of choice in food processor and pulse till a fine nut flour is made. Do not over pulse (or you'll make nut butter). Add all other dry ingredients to the nut flour and pulse till combined. Set aside. In large bowl add all liquid ingredients (melt coconut oil before adding to mixture). Using a whisk, combine all liquid ingredients. Next, fold in dry ingredients combining with wet ingredients using a spatula. Oil your hands and scoop out 2 table spoons of dough. Form into a round shape and place on parchment paper lined baking sheet. Leave about 3 inches between biscuits as they will expand as they bake. Bake at 350ºF for 15-20 minutes. Let them rest for 10 minutes so they keep their shape. Then they're ready to serve.
NOMADIC
|
24
12
GLUTEN-FREE.
DAIRY-FREE.
PALEO.
VEGAN.
Cranberry Relish A vibrant tangy sweet side packed with vitamin C! Ingredients
We love this side cause it is simple. Make this the
1 organic orange
day before and it will be fresh and perfect for your
1/2 cup cannabis infused honey
feast!
2 tsp lemon juice 2 tsp fresh ginger,
Method
1 bag (12 ounces) fresh cranberries
Simply—cut orange into quarters (rind and all).
1 cup raw pecans or walnuts
Place all ingredient into food processor of choice.
1/8 teaspoon freshly ground white pepper
Pulse till ingredients combine into a relish texture.
13
GLUTEN-FREE.
DAIRY-FREE.
PALEO.
VEGAN.
Breadless Stuffing
A five star dish! This breadless stuffing is nutty & savory in flavor. Ingredients
Method
1/4 cup cannabis infused olive oil Preheat oven to 350 degrees Fahrenheit. Prep a rimmed casserole dish. 1/4 cup olive oil 1 pound mushrooms, cut in
Add 1/4 cup of olive oil, mushrooms, leek and celery to a large pan. Sauté over
half
medium heat, for about 5 minutes, until mushrooms are soft. Transfer cooked
1 leek, washed and chopped
veggies to a rimmed casserole dish. Add cauliflower florets to the dish as
4 stalks celery
well.
1 head cauliflower, broken
into florets
In a in a food processor, combine hazelnuts, juice of one lemon, lemon zest,
1 cup pecans
garlic, thyme, parsley, salt and 1/4 cup of cannabis infused olive oil. Pulse
2 lemons
until the mixture is well-blended and the hazelnuts are in tiny pieces. Spoon
1 tsp lemon zest
the oil mixture on top of the veggies in casserole dish and mix well. Taste and
4 garlic cloves
add salt if needed.
3 Tbsp fresh thyme 1/3 cup roughly chopped
Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375
parsley
degrees and bake another 35-45 minutes, stirring several times so the
1/2 teaspoon salt
stuffing does not burn or stick to the pan. Remove from oven. Serve and enjoy, 14
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
VEGAN.
Quinoa Tabouli A twist on tradition Ingredients
Method
1 ½ cups vegetable stock
In a medium sized saucepan, combine the quinoa with broth and bring to a
1 cup quinoa
boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is
1/2 cup extra-virgin olive oil
absorbed.
2 Tbsp cannabis infused olive oil 1 cup parsley fresh, chopped
Scoop cooked quinoa into large mixing bowl. Add chopped parsley, mint,
1/4 cup mint fresh, chopped
garlic, tomato and lemon juice. Drizzle olive oils into the bowl. Gently fold in
3 cloves garlic fresh, chopped
all other ingredients till evenly combined. Add sea salt and pepper to taste.
2 large tomatoes, chopped 2 Tbsp fresh lemon juice
Refrigerate in airtight container. When ready, transfer to serving dish and
Sea Salt & Pepper to taste
enjoy. This salad can be made up to 3 days ahead of time.
15
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
VEGAN.
Maple Roasted Butternut Squash Simplicity is bliss. Ingredients
Method
1/4 cup olive oil
Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with eco-
4 small butternut squash
friendly parchment paper.
1/4 cup cannabis infused pure maple syrup (or honey)
Wash and slice each butternut squash in half, lengthwise. Scoop out seeds.
3/4 cup pure maple syrup
Place flesh side up, on baking sheet.
salt & pepper to taste Drizzle olive oil, maple syrup and a pinch of salt on each half squash. Do not use all your syrup at once as you will repeat this process 2 times during the roasting process. Bake in oven for 45 minutes. Lightly baste squash every 10 minutes with maple syrup. Remove, finish with fresh cracked pepper and sea salt to taste if needed.
16
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Carrot Souffle This this nutrient dense treat is like dessert and a crowd favorite Ingredients
Method
1 pounds carrots, chopped
Preheat oven to 350 degrees F.
1/4 cup organic raw coconut oil 1/4 cup cannabis infused organic raw coconut oil
Bring a large pot of salted water to a boil. Add chopped
1 cup organic raw sugar or pure maple syrup
carrots and cook until tender, about 15 minutes.
3 Tbsp all-purpose gluten-free flour* 1 tsp baking powder
Drain and place chopped cooked carrots in a food
1 tsp vanilla extract
processor. Add raw and infused coconut oils, sugar, flour,
3 eggs, beaten (or 6 egg whites)
baking powder, vanilla extract and eggs to the food processor. Mix till combined in a smooth batter.
* For Paleo, substitute gf flour for a paleo flour blend
Pour Carrot Souffle batter into a two-quart casserole dish. Bake in preheated oven for 45 minutes. Serve & enjoy. 17
Main Course
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Classic Honey Herby Turkey Deliciously moist turkey. Brine 24 hours prior to cooking. Ingredients 1 (12 to 16 pound) Fresh Kosher Organic Turkey
Glaze 1 red apple, sliced
BRINE
1/2 onion, sliced
3 cups white wine
1 cinnamon stick
6 bay leaves
1 cup water
1 head garlic
4 sprigs rosemary
1 medium onion, cut in half
6 leaves sage
1 cup kosher salt
4 sprigs of thyme
(1/4 cup if you use a kosher Turkey )
1/4 cup cannabis infused honey
1 cup pure maple syrup
3/4 cup honey
10 cups water
2 Tbsp dried rosemary
2 large lemons
2 Tbsp dried thyme
5 tbsp Gluten-Free Liquid Smoke
2 Tbsp kosher salt
19
Method Brine Directions: Make brine 48 hours before roasting. Add bay leaves, garlic, onion, salt, maple syrup, liquid smoke and water to a large stock pot. Cut lemons in half and squeeze the lemon juice into the pot with the rest of the brine ingredients, and toss in the squeezed lemons. Boil for 15 minus. Remove from heat and cool too room temp; stir in wine. Add your turkey and ensure full immersion of the bird in brine; Cover pot and refrigerate for 12 to 24 hours. Remove turkey and rinse well in cold water. Add a little coconut oil to the skin, season and add glaze, then roast. Glaze Directions Preheat the oven to 500 degrees F. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine apple, onion, cinnamon stick, and 1 cup of water in microwave safe dish and microwave on high for 5 minutes. Add mixture to turkey's cavity along with the rosemary, sage and thyme. Rub the bird’s skin with dried herbs and cover skin liberally with infused honey to glaze. Then sprinkle kosher salt atop the turkey. Roast the turkey on lowest oven rack at 450F degrees for 30 minutes. Reduce oven temperature to 350F degrees. Cook Turkey 12 minutes per pound. Baste as needed for moist turkey. A 14 pound turkey will take 2.5-3 hours. (Use a meat thermometer to measure the turkey's internal temperature. Remove turkey from the oven when the internal temperature reaches 155F - 160F degrees. The temperature will continue to rise outside of the oven and raise to 165 degrees.) Let turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Note: If you cook turkey on the BBQ, cook 12 minutes a pound at 350 degrees. Always use your outside burners 2 0
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Cedar Plank Salmon We always serve an alternative to turkey Ingredients
Method
2lb wild salmon fillet
Pre-heat BBQ or Oven to 400F
1/8 cup olive oil
Rinse salmon filet in cold water, pat dry with paper towel.
1 lemon sliced thin
On your counter-top, place large piece of foil (large enough to make a
1 cedar plank
pocket around cedar plank and fish together.
2 oz bourbon Cannabis infused sea salt & pepper to
Place the soaked cedar plank atop foil. Place salmon on the soaked
taste
cedar plank. Slice salmon in portion size servings (this makes salmon easy and neat to plate). drizzle oil atop salmon evenly and place lemon
*foil is recommended for this recipe
slices and cracked pepper on each salmon portion. Wrap entire cedar plank and salmon in a foil pocket to keep moisture locked in during
Cedar Plank Preparation:
cooking. This intensifies the cedar flavor. Place foil-wrapped cedar
Place cedar plank in a Ziploc bag
plank salmon on grill.
Add bourbon and water to bag. Soak cedar plank in mixture overnight Cook for 15 minutes or until fish's inner temperature is 145° F. Once salmon reaches optimum temperature remove from the grill, open the foil pocket and plate. Finish with canna salt sprinkled atop each salmon piece.
21
Pumpkin Pot Pie Note: There are 3 steps to this main course—Roast pumpkins, make pie filling and bake crust toppers. You’ll want to make the acorn garnish elevated pie crust dough 24 hours before making the pot pies. You can also make the pie filling the day before too, keeping your entertaining day stress free. Acorn Garnish: Make these ahead of time. Follow the Elevated Pie Crust recipe (pg.25). Instead of placing the dough in pie dish, simply use a seasonal cookie cutter on rolled out raw pie crust, and place on parchment paper lined cookie sheet. Bake at 450 F degrees for 6-12 minutes till golden brown. Remove from oven and allow to cool on cooling rack. Gently place atop pot pie for garnish. Get creative with your cookie cutters; acorns, dreidels, reindeer, stars, santa, wreaths, cannabis leaf, etc.
Pumpkin Bowls Ingredients 4 small sugar pumpkins—Use as edible serving bowls 4 Tbsp olive oil Salt & pepper to taste 4 Tbsp cannabis infused honey Method Preheat oven to 400 F degrees. Cut pumpkin tops off; scrape out seeds (feel free to clean and roast the seeds on a cookie sheet below your pumpkins and use as a garnish or put them in a bowl to snack on for zero waste). Drizzle pumpkins with olive oil, and season with salt and pepper. *Continue on next page 22
Pumpkin Pot Pie Pumpkin Bowls Continued:
Veggie Pot Pie Filling
Place cut side down on a baking
Ingredients
sheet. Roast until tender about 20 to
2 Tbsp cumin
30 minutes. NOTE: *While pumpkins
2 tsp nutmeg
roast, time to make the filling.
2 Tbsp cannabis infused olive oil
After 20-30 minutes, pumpkins
1lb carrots—peeled and chopped
should be roasted— soft enough to
1 head of celery—chopped
scoop out pumpkin but, but firm
1 onion—chopped
enough to hold their shape.
2 cups corn (organic frozen corn works fine)
Remove from oven
2 cups green peas (organic frozen)
Using hot pads for your hands,
1 head of cauliflower—chopped
gently rotate pumpkins so they sit
12 oz organic cream of mushroom soup condensed
like bowls—open face up. Drizzle
1 cup white wine
cannabis infused honey on pumpkin
1 lemon—zested and then cut in 5 wedges
rim (1 tbsp per pumpkin).
Salt & pepper to taste
Place on plates or in shallow serving bowls. Scoop in pot pie filling. Top
Method
with baked pie crust acorn and
Add dried cumin and nutmeg to a large pot over low heat. Allow heat to
serve.
bring out the aromatics of the spices for about 1 minute. Then add cannabis infused olive oil and onion to the pot. Increase heat to medium and add chopped carrots, and celery. Cover pot, return heat to medium low and cook till onions are translucent and your veggies are sweating. Stir occasionally for 5-7 minutes add a pinch of salt, cauliflower, 1 cup of white wine and fold ingredients together. Place top on pot cooking till cauliflower is soft. Next add condensed cream of mushroom soup, lemon zest, squeeze the lemon juice from lemon wedges, corn and green peas. Stir while bringing to a simmer. Taste. Add salt if needed and pepper to taste. Ladle pot pie filling into plated roasted pumpkins, garnish with roasted pumpkin seeds and/or baked elevated pie crust “cookie”. 23
Dessert
Gluten-Free Pie Crust Elevated Pie Crust (Gluten-Free) Ingredients 2 cups GF flour 1 1/2 tsp Salt 1/4 cup canola oil ¼ cup Cannabis infused coconut oil 4-5 Tbsp cold water
Method Crust Stir together flour and salt in a medium bowl & set aside. Pour canola oil, melted cannabis infused coconut oil and cold water into a measuring cup. Add all liquid ingredients at once to flour mixture. Stir lightly with fork. Form into 2 equal balls. Roll each ball between 12’’ squares of wax paper. When dough is rolled to edges it will be the right thickness. Peel off top sheet of paper. Place dough on pie plate. Remove paper.
25
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Mom's Apple Pie An Elevated Classic Apple Pie Pie Filling Ingredients 7-8 Macintosh apples - 4 cups – sliced thin, peeled and cored 1 Tbsp GF flour Dash of salt 2/3 – 3/4 cup organic raw sugar 1 Tbsp Raw Organic Coconut Oil 1 Tbsp lemon juice 1/4 tsp cinnamon or nutmeg 3 Tbsp brandy 2 tbsp Tapioca Starch
Method Using crust recipe from previous page, split dough into 2 equal balls. Roll each ball between 12’’ squares of wax paper. When dough is rolled to edges it will be the right thickness and size for your pie dish. Peel off top sheet of paper. Place dough on pie plate. Remove paper. Pie Filling Blend salt, flour, sugar in a bowl. Sprinkle 1/4 of this mixture over the bottom of pie crust. Stir remaining dry mixture with apples as well as tapioca starch and brandy in a large mixing bowl. Then pile high all your apple apple pie filling into pie crusted pie plate. Dot with coconut oil or butter. Sprinkle lemon juice and cinnamon or nutmeg over the apples. Top pie with second crust. Pinch edges together and poke center with fork 3 times. Bake at 450 degrees for 15 minutes. Turn down to 325 degrees continue to bake till apples are tender (35-40 minutes). Remove from oven to cool to room temperature. Slice, serve & enjoy! 26
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Easy Pumpkin Pie Our Mom's Classic Apple Pie Pie Filling
Method
2 eggs beaten
Pie Filling
1(16 oz.) can or fresh roasted pumpkin
Using a mixer, combine eggs, pumpkin and lemon zest. Blend in
1 Tbsp. lemon zest
sugar, spice, flour and salt. Mix well. Add almond milk; mix well.
1 C. packed brown sugar
Pour into an pie dish lined with our elevated pie crust. Bake at 425
1 Tbsp. pumpkin pie spice
degrees F. for 15 minutes. Reduce heat to 350 degrees F. and
1 Tbsp. GF Flour
continue baking 35-40 minutes or until knife inserted near center
½ tsp. Salt
comes out clean. Cool. Store in refrigerator. Two pies (8 servings
13 oz. Almond milk
each)
Crust: Use Elevated Pie Crust recipe
*You may substitute 2 tsp. cinnamon, 1 tsp nutmeg, 1 tsp. Ginger
pg. 25
and ½ tsp. Cloves for 2 Tbsp. pumpkin pie spice.
27
GLUTEN-FREE.
DAIRY-FREE.
NUT-FREE.
PALEO.
Paleo Pumpkin Brûlée Ingredients
Method
Pie Filling
Pre-Heat Oven to 425 F
2 eggs beaten 1(16 oz.) can or fresh roasted pumpkin
Combine eggs, pumpkin and lemon zest in mixing bowl. Mix by
1 Tbsp. lemon zest
hand or with electric whisk, blend in maple syrup, pumpkin spice,
1/2 cup maple syrup
banana flour, chia seeds and salt. Mix well. Add almond milk; mix
1/4 cup cannabis infused honey
well. Pour into round baking dish.
1 Tbsp. pumpkin pie spice 1 Tbsp. green banana flour
Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees
½ tsp. Salt
F. and continue baking 35-45 minutes or until knife inserted near
13 oz. Almond milk
center comes out clean. Cool. Store in refrigerator.
1/4 cup chia seeds ___
Once fully cooked, if top is not browned, add a drizzle of melted
1 Tbsp Canna-butter for topping
canna-butter and canna honey to top. Turn your oven on to broil
(optional)
for 1-3 minuets till top browns. If you're fancy and have a cooking torch, you can use that to achieve the beautiful toast of brûlée.
28
Elevated Whipped Cream Cannabis Infused Whipped Cream
Cannabis infused Coconut Cream Dairy Free Recipe
Ingredients 16 oz organic heavy whipping cream
Ingredients
1 oz cannabis glycerin tincture*
16 oz Coconut Cream ( 2 cans coconut cream)
1 Tbsp maple syrup (optional)
2 Tbsp cannabis glycerin tincture or CBD
¼ tsp vanilla extract
glycerin tincture* (we used muru Cannalixer) 1 tablespoon powdered sugar (optional)
Method
¼ teaspoon vanilla extract
Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Method
Pour heavy whipping cream, vanilla and sugar
Open cans of coconut cream. Scoop out only
into the cold bowl—whisk until fluffy and stiff
the thick condense coconut cream. Leave all
peaks form. Gently fold in cannabis glycerin
liquid behind. Place coconut cream in
tincture. Keep chilled until ready to serve.
refrigerator for at least 2 hours. Place mixer bowl and whisk in freezer for at least 20
*There are many other methods to infuse cannabis directly into cream and coconut cream. This is just one simple way to elevate your holidays.
minutes to chill before mixing. Scoop coconut cream, vanilla and sugar into the cold bowl and whisk until it is thick and fluffy. Gently fold in cannabis CBD glycerin tincture. Keep chilled until ready to serve. 29
Cannabis Cooking Magazine where food and cannabis meet responsibly. Visit CannabisCookingMagazine.com Follow Us @Cannabis_Cooking_Magazine
Copyright Š 2018 Cannabis Cooking Magazine from Progressive Nectar Publishing LLC. All Rights Reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses  permitted by copyright law. For permission requests, write to the publisher addressed " Attention: Permissions Coordinator" to editor@cannabiscookingmagazine.com
