Cannabis Cooking Magazine—Summer 2020: Food, Culture & Cannabis

SUMMER 2020

WHERE FOOD & CANNABIS MEET

CANNABIS COOKING MAGAZINE

Best Elevated Recipes: Blue Dream Breakfast Bowl Sea Weed Salad Elevated Poke Beef Empanada Kush' inta Paleo Mint Chip Ice Cream Shrimp On the BBQ and much more...

Food, Culture & Cannabis CANNABISCOOKINGMAGAZINE.COM

Hello Dear Readers,

Editor & Publisher Devorah Ungerleider-Moore

Summer is finally here! With Summer comes bounty! All the berries, fruit and veggies are showing their beautiful colors and are bursting with

Business Director

flavor!

Karmel Ungerleider-Abrams

rainbow of delight and nutrition.

Contributing photos and articles provided by: Chef Milz Matt Stockard

Our meals have been a

This summer is different with social distancing in place. Instead of barbecues with friends and family we

Osiris Santos

are now hosting our family camp outs

Sheena M Roberson

in the backyard by cooking outside

Rob Menor

and roasting marshmallows at our

@lj_dblgdo Elizabeth Upton

backyard fire ring. Zoom dinners...you know the drill.

Just because we are

Maia Keller

WE HELP YOU GET WHAT YOU NEED IN LIFE. My Bud Vase: Doreen Sullivan @pamelaoliverasphoto

Contact Us

using the precaution of staying home doesn't mean we have to cut out the fun!

We hope this summer finds you well

editor@cannabiscookingmagazine.com

and this issue of Cannabis Cooking

www.cannabiscookingmagazine.com

Magazine shares inspiration, for those 21+, of incorporating cannabis and hemp into those cravable seasonal foods and beverages you fancy to nourish your mind, body & soul.

Follow Us @Cannabis_Cooking_Magazine Wishing you a beautiful season!

If you have story ideas or content to share, feel free to reach out. editor@cannabiscookingmagazine.com Every effort is made to avoid errors and omission. If an error comes to your attention, please accept our sincere apologies and notify us.

Cheers!

Devorah

& Karmel

Summer Table Of Contents 02 Summer's Here!

04 SUMMER UNITED 06 Why Cook With Cannabis?

07 Safe Consumption 08 Food Culture & Cannabis Beef Empanada Elevated Poke Nana's Mac n' Cheese Kush'inta

22 3 Must Use Self-Care Tips for Summer 24 Celebrate Sweetness Frozen Canna Drops Paleo Mint Chip Ice Cream

28 Oceans Elevated Mermaid Culture—Yemaya Blue Dream Breakfast Bowl Sea Weed Salad Shrimp On the BBQ Halibut Fish Cakes Salmon Croquette

36 SUMMER FAVORITES Intergalactic Rings Savory Summer Salad Simple Lemon Vinaigrette Falafel Glazed Grilled Lamb Lemon Cashew Rice Cedar Dill Salmon Riced Cauliflower Funky Mai Thai

10 13 16 19

INDUSTRY LEADERS Chef Milz: Rock Star Chefz Chef Matt Sheena M. Roberson Rob Menor

Portland | San Diego editor@cannabiscookingmagazine.com

www.CannabisCookingMagazine.com

Summer United COVID-19 For months you, I, and the rest of the Cannabis Cooking Magazine Community have endured stresses of the ongoing COVID-19 pandemic. During this time, cannabis was deemed essential — a first in recent history.

HUMANITY UPRISING—BLACK LIVES MATTER! We are all aware of the recent eruption of racism, violence & protests. Now there is an uprising —long overdue—standing against systemic racism in our society and police brutality. There is up-rising in our local neighborhoods and around the globe—and it’s about damn time! The violation of our constitution and true “American Ideals” ...our overall "Human Ideals" are being tested right now. With the power of the people, we can make change!

MAKING CHANGE The first action you can take is VOTE. If you are not registered, do it today! Your vote is more important NOW MORE THAN EVER and your voice matters—don’t let others tell you otherwise!!

It’s not just voting for President that counts—we urge you to dig for information and vote for school board members, police chiefs, mayors, district attorneys, etc.—you should vote for candidates who share in your own ideals. Also, you have the power to put your voice to action!

Write, write, write, and call, call, call your elected officials! Demand specific action. This is NOT a time to be vague.

RESOURCES Here are resources supporting education of issues affecting our country right now. We hope you take time to explore them, understand the issues —we hope it helps navigate making change in our world. Knowledge is power! We encourage standing for social & racial equality.

Get out to vote this year and donate either your time or money to organizations that are antiracist!

BLACK LIVES MATTER: https://blacklivesmatter.com/ COLOR OF CHANGE: https://colorofchange.org/LAST PRISONER PROJECT: https://www.lastprisonerproject.org/NAACP: https://www.naacp.org/ RECLAIM THE BLOCK: https://www.reclaimtheblock.org/REGISTER TO VOTE: https://www.vote.org/register-to-vote/SHOWING UP FOR RACIAL JUSTICE: https://www.showingupforracialjustice.org/THE LEADERSHIP CONFERENCE ON CIVIL & HUMAN RIGHTS: https://civilrights.org/UNITED WE DREAM: https://unitedwedream.org/MINORITIES 4 MEDICAL MARIJUANA: https://minorities4medicalmarijuana.org/ LAST PRISONER PROJECT: https://www.lastprisonerproject.org/

WHERE WE STAND Now, If you want to know where we stand…We at Cannabis Cooking Magazine have always believed in the importance of diversity, stand in solidarity with Black Lives Matter, support the LBGTQ community, and every female empowerment movement. We have walked, and protested so many times (and continue to do so). It is time for us to take more action if we want change. We at Cannabis Cooking Magazine celebrate diversity and commit to the following: To elevate the education, public understanding, and power of cannabis. Feature minority-owned cannabis businesses in each quarterly issue. Educate our community about cannabis & hemp. Inform our community about social, political and environmental issues surrounding cannabis. Celebrate the farmers who grow the plants used in featured products and recipes. Drive voters to the polls through our digital reach.

LET’S GET PERSONAL On a personal level, we have written or called and demanded the following to our west coast and national representatives: REINVEST police funds back into communities. This includes all cannabis tax!

Demilitarize the police.

Called for the arrest of the police officers involved in the murder of George Floyd & Breonna Taylor.

We have made donations to Black Organizations.

Request to pull fencing contract from Portland Police Bureau.

UNITY IS POWERFUL May strength, and unwavering determination lift all of us during this time. Together through action, we can make change. It’s beyond cannabis, we are fighting for black lives, human rights, equality, and social justice. Through education of current issues facing our country and opening up dialogue between multiple generations, we can come together in unity and make change. We urge you to understand all sides of the issues and vote.

Sending love and light to you during this time,

Devorah & Karmel P.S. Remember, you can always reach us through DM on Instagram @cannabis_cooking_magazine and email editor@cannabiscookingmagazine.com

Contact Us editor@cannabiscookingmagazine.com www.cannabiscookingmagazine.com

Follow Us @Cannabis_Cooking_Magazine

UPDATED July 2020 Please keep checking the World Health Organization and CDC's websites for up-to-date information for pandemic information and best health practices.

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 BODY

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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.

WE HELP YOU GET WHAT YOUÂ NEED IN LIFE.

(World Foods Elevated!)

Food Culture & Cannabis

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Industry Leader Culinary Master

Chef Milz

Born in Miami and raised in Colombia, Chef Milz’s unique cultural background, exposed her to amazing ingredients, flavors and cooking traditions from an early age. She started cooking with her Grandmother in the kitchen as a child and never stopped. Today Chef Milz Fernandez, a former freestyle rapper, is a known celebrity chef and food industry Cannapreneur based in Los Angeles, California.

Back in 2013, she had a culinary vision to offer more than a great meal. She wanted to create a truly interactive culinary experience blending her passions of music, food, and hip-

Industry Leaders Culinary Master

hop culture combined with classic cooking ideas and modern sensibilities. Milz pioneered mastering microdosing medicinal food with CBD and THC flowers into meals and cocktails. That’s when she launched Rock Star Chefz.

Rock Star Chefz is a cannabis cuisine company offering pop-up events and private catering services that are a fully sensorial experiences. Chef Milz is known for Latin Asian Fusion cuisine where she combines authentic flavors into molecular elevated gastronomy. Her use of flavors can take you on a trip like you're traveling, while there’s something comforting in her food that just might remind you of home. It could be the love infused in every dish she makes —that is a flavor that can not be bottled—as she pours her heart and creativity in each meal served. During her events, Milz entertains and educates her guests about cannabis as she uses the plant to create bright flavor infusions and controlled highs.

Milz has appeared on competitions such as Chopped and Cutthroat Kitchen and the latest, Supermarket Stakeout. She has cooked for well-known Rappers and heavy hitters from the industry rightfully acquiring a celebrity chef status and continues providing unique, delicious food and fantastic creative dishes served to good beats and unsurpassed customer service, creating what she calls “the rockstar experience!”

Chef Milz works with many charities, often educating Teenagers (and people from all walks of life) on the importance of healthy eating. Her work was recognized by the Children's Aid Foundation in Canada. Her latest give-back was teaching a week-long Culinary Bootcamp for the Spanish speaking Community at Lake Tahoe’s Community College.

Catch up with Chef Milz on her social media channels: Connect with Chef Milz Insta: https://www.instagram.com/rockstarchefz/ Twitter: https://mobile.twitter.com/RockStarChefz

Chef Milz

YouTube: https://www.youtube.com/channel/UCGwGAyHR-ZyPlMMouwrEB5A

E MOST H T F O ) N O Y VERSI LUB "HERE’S (M PERFECT AFTER C AND NQUILLA, A R R A B DELICIOUS M OOD FRO W UP"— E R G I STREET F E WHER Z COLOMBIA CHEF MIL

BEEF EMPANADA PHOTO CREDIT: CHEF MILZ

Method Beef Empanada - 5 mg THC

1) Mix the Corn Mazapán with water, 3 Tbsp. of medicated oil and chicken

Chef Milz

bouillon until a solid soft dough.

Chef & Owner, RockStarChefz 2) Prepare your tortilla presser or an oiled plate as a home solution. Create Ingredients

dough balls & flatten little dough balls into tortillas of dough around 3 inches

1 Cup Yellow Corn Mazapán

in diameter.

1 Cup Water warmed to almost a boil 1 Cube Chicken Bouillon

3) Fill the middle of each tortilla with a couple of tablespoons of the beef and

1 Cup Cooked ground beef cooked with some

potatoes mixture then wet all around the corner of the dough with your

fresh chopped garlic, half a onion, half a cooked

finger and a bit of water, fold filled tortilla in half to create a closed half moon

potato diced and a half cube of sazón ( Cooked

shape.Then proceed to press all around the corner of the half-moon stuffed

with 3 Tablespoons of cannabis oil )

dough create a crest that’ll be crispy. Do both sides.

6 Tbsp. of Medicated Oil ( totaling 5mg of THC) Deep Fryer with fresh Oil heated at 375°F

4) Deep fry 3-5 minutes until golden brown and let to rest over a paper toweled plate. Here I made it to accompany fried pork belly seasoned with just salt and some baking soda and fresh Colombian style salsa. Enjoy!

Industry Leader Culinary Master Photo Credit: Osiris Santos

Chef Matt

Using cannabis as an ingredient, brings great power and responsibility. Combining cannabis in food is personalized medicine and other’s health and well being are in the hands of the preparer.

Industry Leader Culinary Master

Combining cannabis with food is like the great wild frontier right now and some experts are harnessing their knowledge building curriculum and teaching a new generation of healing. One Chef leading the charge is Chef Matt Stockard.

When it comes to presence, Chef Matt is soft spoken but just oozes with a passion for cooking! He is classically trained and has worked all over the world. He is the mastermind behind Ganja Eats and the CBDaily product line including infused oils, sauces, honey and butter. He’s cooked for professional athletes, actors, and many more. He’s also the Head Chef at Tyson Ranch. Currently Chef Matt Stockard is collaborating to create an eight week course curriculum certifying chefs to cook with cannabis. Education is so important to him and sharing that knowledge base of cooking with cannabis right now he is a necessity.

Growing up he either wanted to be a forensic scientist or chef. He’s always been fascinated with science and as we all know, science, food and discovery go hand-in hand.

Chef Matt turned to cannabis early on in his career. As a chef he stood on his feet anywhere from 12 -14 hours a day and needed something to relieve pain in his feet. He’s not a smoker, so he used cannabis in an edible format either through an oil, butter, sauce, or honey. He ended up meeting a woman who recommended CBD. Once he was introduced to it, he never turned back, because it made a world of a difference to his well being.

Chef Matt doesn’t shy away from any challenge, actually he thrives on it! He loves cooking for large groups of people of 100-300. The more people the better! His events are community driven, educational through food, story telling, artwork and live musical performances. He hits all senses enveloping attendees in a blanket of peace.

You can catch Chef Matt and purchase his CBDaily products on his webpage and social media outlets.

@chefmatt2.0 @cbdailyeats www.chefmattcooks.com

E L E V A T E D P O K E Recipe By Chef Matt Stockard INGREDIENTS 1 Pound Fresh salmon cubed 3 Tbsp. Pantry olive oil (THC) 1 Tbsp. Sesame oil 2 Tbsp. Ponzu sauce 3 Tbsp. Garlic Chili Paste 2 Tbsp. Chef Matt Habanero Honey 1/4 Cup Green onions diced 1/4 Cup Onions sliced thin METHOD Mix together and let marinate for 2 hours. Good for 2 days in the fridge.

Industry Leader Product Innovator

Cannabis Noire's

Sheena M. Roberson

You know when you just meet someone and feel an immediate connection due to their good nature and vibe? Well that was the feeling when we spoke with Sheena M. Roberson, founder and visionary of Cannabis Noire, a company focused on providing education and resources to minorities and underrepresented groups in cannabis.

As an allstar marketer and community engagement professional, she’s helped both

Industry Leader Product Innovator

established and startup companies forge meaningful connections with their audiences. While attending a cannabis conference in Philadelphia where they discussed legalization, criminalization and profitization she looked around and noticed no one looked like her in the space. She could count on one hand how many Black women were attendees. This was her “AHA” moment which led to the formation of Cannabis Noire, helping underrepresented groups tell their story within the industry.

Their mission is to create a more inclusive and diverse cannabis industry by accurately reflecting BIPOC embracing cannabis wellness lifestyles. They consult with businesses within and outside of the cannabis space “bridging the gap” between diverse communities and consumers to businesses and legislators.

This summer she’s focusing on advocacy, legislation leading up to national expungement week in September for people who have been incarcerated due to the war on drugs and assisting with providing wrap around services they may need.

It was Roberson’s entrepreneurial spirit that ignited the launch of two CBD brands of her own—Noire Herb Pantry & Noire Allure Beauty. Noire Herb Pantry offers great tasting medicinal herbal cooking blends intently focused on the overall wellness of diverse communities, where diabetes and heart disease are common.

Being a Philadelphia native, processed foods and sugary drinks were very prevalent in Sheena’s community.

“One of the obstacles growing up for me was finding organic options and access to healthy alternatives. I thought what better way to provide easy to use effective healing herbs to promote wellness and help restore the body to healthier homeostasis, [than to create a blended medicinal herb line]. Noire Herbs are carefully grown, curated and blended to offer the optimum benefit of wellness relief and flavor.”

Like so many of us, cooking was one of the ways her family expressed their love for one another. Noire Herbs can bring that love to your family too, with the added benefit of CBD. Check out their multitude of products ranging from seasoning herb blends, olive oils and honey all infused with CBD. One of Sheena’s favorite recipes is her Nana’s Mac n’ Cheese which she shared with all of you on the following page.

Simply add your favorite tincture or Noire Herbal products to the recipe in order to infuse and elevate your side dish.

FACEBOOK: @CANNABIZNOIRE WEBSITE: WWW.CANNABISNOIRE.COM INSTAGRAM: @CANNABIS_NOIRE/ TWITTER: @CANNABISNOIRE

N

Contributed by Cannabis Noire's Sheena M. Roberson

ana's Mac n' Cheese

INGREDIENTS 3 cups elbow macaroni uncooked 1

½ cups milk

1/2 cup heavy whipping cream 1 cup Colby & Monterey Jack shredded (cheese blend) 6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy) 1 cup sharp cheddar shredded (can use less if you don't like a sharp taste in your mac n cheese)salt & pepper to taste 2 eggs1 cup smoked cheddar cheese shredded (a must) paprika optional

METHOD Preheat oven to 350 F. Cook macaroni until just al dente or a little under al dente.

(Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook. Drain pasta and set aside. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. The tasting will help avoid having a plain, bland baked macaroni & cheese.) When you are content with the taste, add the eggs. Stir well until combined. Butter a 9 x 9-inch baking dish. Add macaroni to the baking dish. Pour cheese mixture over macaroni. Make sure the cheese is distributed well. Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired. Bake for 35-45 minutes.

Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools. Enjoy!

Industry Leaders Events & Catering

PHOTO CREDIT: ADOBO LOCO

Filipino Food Movement Elevated

Rob Menor

Filipino culture culminates in food for healing and enjoyment. Adding cannabis to Filipino food is a natural fit and Chef Rob Menor is making that pairing today.

We first met Rob Menor, Chef & Founder of Adobo Loko catering, in 2018 after curating a group of wonderful professional Chefs and home cooks for our Elevated Marinate cooking competition—a place to play with and learn about cannabis and food. His energy and fun banter in the cohorts was untouchable!

Industry Leaders Events & Catering

There he was with a love for food, a passion for helping people, and an affinity for cannabis. With the advice of Charleen Cabbay,“If it moves you, do it.”, Rob blended his trifecta of passions and announced on 420 this year, his entry to the private chef industry in Chicago. This provided an opportunity to serve clients what they needed and loved—including infusing cannabis into food for health and wellness.

Rob combines cannabis and traditional Filipino cooking methods, dancing with heritage & flavor, for an elevated experience. He leans into classic flavors, but in food sweet rules. In fact, Filipino pastries are his jam! Using ingredients like mango, ube (vibrant sweet purple yam), jackfruit, coconut, butter and sugar toppings makes for some mouth-watering surprises.

One of his all-star elevated menu items are his Ube Doobies—a classic Ube flavored treat topped with roasted coconut carrying the consistency of a fudge bar. Rob has developed multiple variations incorporating his favorite cannabis strain—Purple Skunk. Cannabutter is his go-to infusion method....the rest is top-secret. However, he did share his wonderful Kush’inta recipe with us which is an elevated Filipino steamed cake. Check it out on the next page.

Not only is Rob a cannabis chef, more importantly, but he is a star in the Filipino Food movement and contributing Author to “The New Filipino Kitchen”. Make sure to check out his food on social media and reach out directly for bookings.

Booking e-mail: chefrob@adobolokotv.com Insta: https://www.instagram.com/adoboloko/ FB: https://www.facebook.com/pages/category/Pop-Up-Shop/ADOBO-LOKO-1030595033754187/ Twitter: @adoboloko

Adobo Loko

Kush’inta

By Rob Menor from Adobo Loko Ingredients ½ Cup All purpose flour ⅛ Cup Tapioca flour ½ Cup Brown sugar

El e Fil vat st ipin ed e ca am o ke ed s

1 Cup water 2 Droppers of Muru unflavored CBD elixir 1 tsp. Lye water 1 tsp. Atsuete powder *(lye water and atsuete powder can be found at Filipino grocery stores.)

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Mix all ingredients together. Pour the batter into a cupcake mold lined with non-stick spray filling

¾ of the way and steam for 35

minutes or until firm to the touch. Once finished steaming, let cool for a couple of minutes and slide them out of the mold.

The consistency should be like a firm, chewy, and gelatinous peanut butter cup similar to Mochi. Garnish with fresh grated coconut.

Photography credit: @lj_dblgdo

3 Must Use Self-Care tips for Summer!

Balanced Living Tips For Cannabis Connoisseurs & Cannapreneurs

By Elizabeth Upton

1 Permission For Me Time 2 Leverage Natural Momentum 3 Celebrate wins We're constantly busy giving to everyone else around us and let's face it, most of the time we're exhausted! With this quarantine we're in and everyone at home, how do we actually get to do the things that are important to us? While these 3 tips can seem really basic on paper, it's astounding how often we don't apply them in our lives.

Try them on in real-time and see how your daily flow is in action. Play with it and see what type of things you want to do during particular times of day. This will help you to prioritize, understand what works for you, and give you more time (that would otherwise be spent elsewhere).

Tip 1: Give Yourself Permission to create some "Me Time"!

Why is it that we focus on what we haven't done, rather than what we HAVE done? Worse yet, we convince ourselves that we're failing (especially when we don't see the results happening right now.) I could go on and on about why this is, but long story short, in focusing on what you didn't do, is hurting you. Take 5minutes everyday at 6pm to run through the list of all the things you've achieved big and small. Take the time to write them down and put them somewhere where you can see them and reflect on them. Refer to this list especially when you're feeling down and unproductive.

Celebrate your wins in every form and then give yourself the gift of "Me Time" above, and repeat!

When was the last time you made time for yourself only? We don't do this enough (if at all). Give yourself permission to create at least 20 minutes per day to recharge and give back to yourself. Start small.

Take a beautiful bath. Break out the essential oils and sweet-smelling bath salts. Play some soothing music and close the door. Make a list of the things that bring you joy and commit to doing them daily. It's essential not only for you, but for those around you.

Tip 2: Leverage Your Natural Momentum Structure and repetition are keys to freedom and success. Turn your calendar into your own personal assistant! Ask yourself, what are my personal and professional nonnegotiables? Then, write them down and add them as reoccurring blocks in your calendar (with reminders).

SELF CARE

Tip 3: Celebrate your WINS!

I'd love to learn about how these 3 tips impact your day-to-day and create more freedom for your body, mind, and soul! Contact me at www.elizabethupton.com

Meet Elizabeth ABOUT THE AUTHOR Elizabeth empowers small business owners & entrepreneurs with strategies and systems elevating their business for profit and purpose. Elizabeth harnesses personal power through coaching clients to access peace and ease in their lives so they can show up, lead, and be successful.

As Vice President of Operations for a successful 7-figure TV/Film Incubator, Elizabeth is on a mission to uplift and assist professionals and emerging CEOs to make their mark in business and in life. Learn more about how you can work with Elizabeth by visiting elizabethupton.com.

Build systems that work Gain access to peace and ease in life Increase focus & productivity Improve time management gaining hours in your day CANNABISCOOKINGMAGAZINE.COM

Celebrate with

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Sweetness

Frozen Canna Drops COOLING RELAXATION FOR HOT SUMMER NIGHTS Brighten up summer with these cooling Frozen Canna Drops— an easy way to incorporate cannabis in your life—one drop at a time. Drop these gems in sparkling water for a flavor infusion.

INGREDIENTS 1 Pint strawberries (destemmed) + 10 mg CBD/THC Rich infused oil or more depending on your preference - puree; set aside in separate bowl

Start Low Go Slow

1 Mango (peeled & deseeded) + 10 mg CBD/THC Rich infused oil or more depending on your preference - puree; set aside in separate bowl

1 Avocado (peeled & deseeded) + 2 tsp lime juice + 2 tsp agave nectar + 10 mg CBD/THC Rich infused oil or more depending on your preference - puree; set aside in separate bowl 1 Cup red grapes (alternates: boysenberries, blackberries) + 10 mg CBD/THC Rich infused oil or more depending on your preference - puree; set aside in separate bowl

METHOD You will need mini ice cube trays or ice molds of your choice for this recipe.

Puree each fruit separately along with any noted ingredients and set them aside in separate bowls. Fill your mini ice cube trays with the mixtures listed below, freeze for at least 10 minutes. Pop out your canna drops and add them to any cold sparkling beverage of choice to enhance flavor and brighten up your day with a rainbow full of flavor!

Recipe From Cannabis Cooking Magazine's Test Kitchen

PALEO MINT CHIP ICE CREAM

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Recipe and photo by Maia Keller.

This recipe makes 8 servings.

Each serving contains 10 mg of full spectrum CBD.

INGREDIENTS

2 (14.5oz) cans of full fat, unsweetened

4 ml Peppermint Liquid Ease from The

coconut milk

Lighthearted Farmer.

2 tightly packed cups of

(4 droppers full) from a 600mg bottle. This

fresh mint leaves

is a total of 80 mg of CBD, which, divided

4 egg yolks

amongst 8 servings will provide 10mg of

¼ cup raw local honey· ¼ tsp. liquid stevia 2 tsp. vanilla extract· ¼ tsp. pink rock salt·

CBD to each serving.

½ cup chopped dark chocolate

METHOD Infuse your coconut milk with mint leaves.

Whisk the egg yolks in a large bowl.

To do this, bring coconut milk to a boil in a

Slowly add infused coconut milk to the egg yolks,

pot with a tightly fitted lid. Add mint leaves

stirring constantly. Return infused coconut milk

and cover. Turn off heat and allow it to

with egg yolks back to the pan.

steep until the coconut milk has reached room temperature or for several hours. For

Add vanilla and salt.

extra mint flavor, place pot in the fridge and allow it to continue infusing overnight.

Cook over low for about 20 min, stirring constantly. The mixture will noticeably thicken.

Strain out mint leaves. If you’ve let your

Turn off heat and let cool to room temp. Stir in

coconut milk infuse overnight, be sure to

raw honey, liquid stevia and Peppermint Liquid

melt it down again to make straining easier.

Ease. Add mixture to ice cream maker and follow the instructions on your machine.

· As the ice

cream begins to form, add chopped dark chocolate.

The Lighthearted Farmer is a family owned and operated company rooted in Dexter, Oregon specializing in full spectrum CBD extraction. They call their CBD oil “Liquid Ease”.

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Visit www.thelightheartedfarmer.com.

OCEAN'S ELEVATED

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Mermaid Culture, The story of Yemaya & Infused Foods From the Sea

Photography Credit: T.H.SEA, @t.h.sea

Mermaid Culture “Mermaiding” is a growing subculture that goes beyond wish fulfillment and fantasy in many countries around the world. The Mer community is an aquatic subculture that harnesses underwater exploration for mental & physical health. Today’s mermaids and mermen use role-playing and open water swimming as a big part of self-care.

WE HELP YOU GET WHAT YOU NEED IN LIFE.

Connecting Mer culture with plant medicine seemed to be an inspired fit for Doreen Sullivan of My Bud Vase. Her latest vase, Yemaya, is a tribute to those who fantisize about mer life and love to smoke medicinal herbs. Check

out the Yemaya story

on the right of this page and check out the inspired vase on the following page!

You can win it!

Find our how...

Yemaya A Vase or bong?

We are crushing on My Bud Vase creations!

Functional art—crafted with love and intention for sophisticated smokers.

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Photo Credit: @pamelaoliverasphoto

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BLUE DREAM BREAKFAST BOWL Recipe From Cannabis Cooking Magazine Test Kitchen

This breakfast bowl is powerful, like the sea. The superstar ingredients here are cannabis and Phycocyanin extract. Phycocyanin extract is a powerful antioxidant and nutrient-dense water botanical known for anti-inflammatory properties. Pair this with CBD and you will start your day on the right foot!

Serves 1

INGREDIENTS

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1 cup of your favorite vanilla or plain yogurt 1 tsp. Phycocyanin Blue Green Spirulina extract powder 1 tsp. cannabis-infused honey (your choice of CBD, THC, CBG) 5mg

TOPPING OPTIONS ARE ENDLESS Kiwi, oranges, banana, coconut, peaches,

PHYCOCYANIN IS AN INHIBITOR OF THE PRODUCTION OF MOLECULES RESPONSIBLE FOR INFLAMMATION.

mangos, almonds, hemp seeds, walnuts, bee pollen, raw oatmeal, granola, etc.

METHOD Place one cup of your favorite vanilla or plain yogurt in a bowl. Add in Phycocyanin Blue Green Spirulina extract powder and stir until combined. Top with cannabisinfused honey, fruit, nuts, bee pollen, or any other topping you dream up. Enjoy and have an awesome day!

SEA WEED

SEAWEED CONTAINS IODINE AND TYROSINE, WHICH SUPPORT THYROID FUNCTION.

INGREDIENTS

S A L A D

Recipe From Cannabis Cooking Magazine's Test Kitchen

INGREDIENTS 1 Cup Dried Wakame seaweed 1 Cup Dried Hijiki seaweed 2 Tbsp. miso paste 2 Tbsp. Tamari 2 Tbsp. Rice wine vinegar 2 Tbsp. Infused Sesame oil - (20 mg CBD or THC: works out to 5 mg per serving) 2 tsp. Yuzu juice 2 Red chilli, finely sliced 1/4 tsp. Sea salt 2 Tbsp. Roasted sesame seeds

METHOD First things first, we need to rehydrate the seaweed. To do this place all seaweed in a bowl of water for (20) twenty minutes.This will give you time to prepare your tasty dressing!

We are big fans of mason jars here, so in a large mason toss in the miso paste, tamari, rice wine vinegar, sesame oil, yuzu juice, red chilli and sea salt. Slap the lid on your jar and start shaking until all ingredients are well blended.

Now you are ready to drain your hydrated seaweed. Slice seaweed into bite size strips and place into a large salad bowl. Give your dressing one last shake then pour over the seaweed and toss until well coated. Sprinkle roasted sesame seeds over the top, serve and enjoy.

Oceans INGREDIENTS 2 Tbsp. MCT Oil

Elevated Shrimp on the BBQ

2 drops Pineapple Express True Terpenes* (Using a pipette to measure your 2 drops)

½ lbs. Peeled and deveined jumbo shrimp ¼ Cup Cilantro, chopped fine 1

2 Cloves Garlic, chopped

¼ Cup Lime juice Tin foil

METHOD

Looking for a lighter lunch or dinner? Proteinpacked shrimp cook-up in minutes & will be the star of your plate.

Mix MCT Oil and Pineapple Express True Terpenes until

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well incorporated and no separation occurs—set aside.

Buy wild!

In a large bowl, add the shrimp, cilantro, garlic, lime juice and toss together.

Tear a large enough piece of tin foil to make a giant pocket to encapsulate the shrimp. Place shrimp in the middle of the tin foil and drizzle the MCT/terpene mixture over the shrimp. Seal up the tin foil tightly around the shrimp.Heat grill on medium heat. Place the shrimp filled tin foil pocket on the grill and cook for about 4-6 minutes. Open pocket to check shrimp around minute 4, (be careful to not burn yourself with hot steam that may escape from the foil), if the shrimp meat is white and opaque then they are done. If not, continue to cook for another minute and recheck. NOTE: overcooked shrimp become tough.

Enjoy this uplifting dish perfectly paired with either the Lemon Cashew Rice or Tumeric Lemon Riced Cauliflower side-dish recipes in this issue. *When working with TrueTerpenes: Please note their description, warning and disclaimers which you should view on their website. The product we used, as all of our recipes, are for adults 21+ years of age.

Recipe From Cannabis Cooking Magazine's Test Kitchen

Halibut Recipe From Cannabis Cooking Magazine's Test Kitchen Serves 6

INGREDIENTS 1 pound halibut 1 cup hemp milk

Fish Cakes

Sometimes all you

1 pound golden potatoes, peeled Salt and white pepper to taste

need is a fish cake

2 Tbsp. cannabis butter

½ yellow onion, thinly sliced

and salad!

3 large eggs 1 tsp. fish sauce 1 tsp. lemon juice 2 Tbsp. chopped parsley 2 cups gluten-free Panko or rice crumbs for dredging Grapeseed oil, for frying CBD Salt to finish (optional) Lemon slices for garnish, optional

WE HELP YOU GET WHAT YOU NEED IN LIFE. METHOD

Place peeled potatoes in a pot of water and boil for 20 minutes or until the potatoes are soft. Drain, mash, add cannabis-infused butter and season potatoes with sea salt and white pepper. Set aside.

Place halibut and hemp milk in a medium saucepan. Cook over medium heat to simmer the fish until flakey—5 minutes. Remove from heat, drain off the milk and break the fish into large flakes.

Lightly beat one egg and stir it into the cooled potato mixture with the minced onions and fish sauce. Add the flaked fish and parsley and gently fold into the potato mixture until evenly combined. Refrigerate for about 30 minutes.

Form six 1 inch thick patties and place on a parchment paper-lined plate.Beat the remaining 2 eggs in a small bowl and put the panko crumbs in another. Dip the patties first in the beaten egg and then the panko crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties on each side until golden. Place on a paper towellined baking sheet to drain. Sprinkle with CBD salt (optional) and serve with a slice of lemon.

Salmon Croquettes Recipe from

Cannabis Cooking Magazine's Test Kitchen Serves 6

INGREDIENTS 1/2 Cup Panko 1/4 Cup Flour (tapioca flour works well for GF) 1 Cup Blue potato chips, crushed 1 tsp. Old Bay seasoning ½ Cup Celery, chopped 1/2 Onion, chopped 3 Five-ounce Cans of salmon 1/2 tsp. Turmeric Zest of 1 Lemon 1/2 tsp. Sea salt 1/4 tsp. White pepper 1 large Egg lightly beaten 1/4 cup Mayonnaise 1 dropper unflavored cannabis tincture (CBD, THC or CBG--30mg working out to 5 mg per serving) 1/4 cup fresh tarragon or dill, chopped METHOD Add panko, flour, and Old Bay seasoning to a bowl and mix. Add celery, canned salmon, onion, salt (optional), pepper, egg, mayonnaise, cannabis tincture, turmeric, lemon zest, and tarragon. Mix until incorporated.

On a flat plate, place finely crushed blue potato chips. Set aside.

Shape salmon mixture into 6 patties. Heat oil in a large skillet over medium-high heat. Prior to placing the salmon croquettes into the pan to cook, place each patty on the crushed blue potato chips so the chips encrust the patty exterior. Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown. Serve and enjoy!

PHOTO CREDIT: CANNABIS COOKING MAGAZINE

Summer Favorites

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INTERGALACTIC The perfect topper RINGS

Do you like onion rings? If you do, you’ll love these crispy morsels. Whether you’re looking to elevate a dish, but you don’t want to elevate an entire meal with cannabis or you need some calorically dense medicated snack options—these are out of this world and gluten-free.

INGREDIENTS 2 Onions, peeled and sliced in ¼-½ inch rings

1 Egg

1 Cup All-purpose gluten-free flour

1 Cup Hemp milk, unsweetened

¼ Cup Tapioca flour

3/4 Cup rice crumbs (Panko)

1 tsp. Baking powder

1 Pinch of cannabis-infused (THC or CBD)

1 tsp. Sea salt

salt to finish

1 tsp. White pepper

(dose per individual 1-quart grapeseed oil for

METHOD

frying)

Preheat grapeseed oil in a heavy-bottomed pot until the oil bubbles gently—roughly 375 degrees F. Slice onions into ¼” or ½” slices and separate into individual rings. In a small bowl, stir together the flours, baking powder, sea salt and white pepper.

Dip the onion slices into the flour mixture until they are all coated; set aside.

Spread rice crumbs in a shallow dish. Set aside.

Whisk the egg and hemp milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack that sits over foil (to catch drips). Place onion slices one at a time into the rice crumb filled dish, and scoop the crumbs to coat the onion rings. Repeat with remaining rings.

Fry onion rings, a few at a time, until golden brown. Remove from oil and place on a paper towellined plate to drain. Finish with Cannabis infused salt to dose. Serve hot. NOTE: Keep hot in 250F degree oven, on a paper-lined baking sheet, until the batch is completed.

PHOTO CREDIT: CANNABIS COOKING MAGAZINE

SAVORY SUMMER SALAD Arugala, lemon cucumbers, goat-cheese & cannabis infused lemon vinaigrette PHOTO CREDIT: CANNABIS COOKING MAGAZINE INGREDIENTS

METHOD

4 Cups Arugula

In a large salad bowl toss together, arugula, lemon

2 Lemon Cucumbers, halved and sliced

cucumbers and goat cheese. Evenly distribute the

thin

salad amongst four salad plates. Drizzle (2) two

½ Cup Crumbled goat cheese

tablespoons of the infused lemon vinaigrette over

8 Tbsp. Cannabis infused lemon

each serving. Top each salad dish with fresh ground

vinaigrette

black pepper. Serve & Enjoy!

Fresh cracked pepper to taste

SIMPLE LEMON VINAIGRETTE PHOTO CREDIT: CANNABIS COOKING MAGAZINE

Makes ½ Cup of dressing (8 Tbsp.) Serves 4

INGREDIENTS

METHOD

3 Tbsp. Olive Oil

This is so easy! Place all ingredients into a mason jar.

1 Tbsp. Infused Olive Oil

Close the lid and get your shake weight on! Shake

(CBD or THC your preference - 20 mg:

that thing for 30 seconds like you are some fancy

this works out to be 5 mg per serving)

mixologist! Once your ingredients are well

¼ C. Lemon juice

incorporated it’s time to plate up your lovely savory

1 clove garlic—minced

summer salad and drizzle two (2) tablespoons of this

2 Tbsp. Fresh tarragon—minced

yummy dressing over the top! Eat your veggies and

Pinch of sea salt & pepper to taste

enjoy!

A Cannabis Cooking Magazine Favorite...

Falafel W I T H

E L E V A T E D

T A H I N I

SERVES 6-12 PREP TIME: A 3-DAY PROCESS COOKING TIME: 3-5 MINUTES True falafel is a 3-day process—a labor of love you might say—and worth every ounce of effort. Just put lots of love in this dish and enjoy to the fullest! The elevated tahini sauce is delish! Grab some pita bread, sliced cucumbers, and lettuce to transport your tastebuds afar.

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FALAFEL INGREDIENTS

2 Cups Dried chickpeas

ELEVATED THAHINI SAUCE INGREDIENTS

1/2 tsp. Baking soda 1 1/2 Cup Fresh parsley 1/2 Cup Fresh cilantro 1/2 Cup Fresh dill

1 Onion—rough chop 10 Garlic cloves, peeled 1/2 Tbsp. ground black pepper 1 Tbsp. ground cumin 1 Tbsp. ground coriander

3 Garlic cloves Pinch of sea salt 3/4 Cup Tahini paste 1/2 Cup Freshly squeezed lemon juice 1/4 Cup Cold water 4 Tbsp. Cannabis or hemp infused olive oil

ELEVATED THAHINI SAUCE METHOD

1 tsp. cayenne pepper, optional

Combine all ingredients in blender or food

1 tsp baking powder

processor and combine until a smooth

Grapeseed oil for frying

sauce forms.

FALAFEL METHOD DAY 1 SOAK:

Place the dried chickpeas and baking soda in a large bowl filled with water. Allow water to cover chickpeas by 3 inches and let soak for 24 hours. After 24 hours, drain chickpeas and get ready to make falafel batter.

DAY 2

COMBINE: Using a food processor, combine soaked chickpeas, fresh herbs, spices, onion, and garlic by pulsing the machine 30 seconds at a time. You may need to use a spatula to scrape down the edges and pulse some more. Transfer this mixture to a container and seal. Refrigerate for 24 hours.

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Remove falafel mixture from the fridge. Add baking powder to the falafel mixture and stir with a fork to combine. This adds a bit of airiness to your falafel. Heat oil in frying pan or electric skillet on medium-high until it bubbles gently. Using a spoon, make serving size falafel balls, and gently place them into the hot oil. Fry until golden brown, crispy and evenly cooked on all sides. Remove cooked falafel from the pan and place on a paper towel-lined baking sheet to soak up any extra oil. Continue until all falafel are made.

Serve hot with sides of pita or atop of a salad and drizzle or dip in Cannabis-Infused Tahini.

GRILLED LAMB

Glased with CBD Honey & Fresh Mint Garnish IINGREDIENTS 2 lbs. Thick cut lamb chops (about 1½” thick) 4 Cloves garlic, minced 2 Tbsp. Fresh chocolate mint, chiffonade (Cut into thin ribbons) 1 1/2 tsp. Kosher smoked salt 1/4 tsp. Black pepper, ground 1 Lime zested and juiced 1/4 cup olive oil CBD Infused honey (dose according to your guests preference - we do 5 mg per chop)

METHOD In a bowl, mix garlic, mint, salt, pepper, lime zest, lime juice and olive oil to create a marinate. Take the lamb chops, place in a sealable plastic bag or pyrex dish. Pour the marinade over the lamb chops; seal the bag or cover the pyrex dish & place in the refrigerator for at least 4 hours.

When you are ready to grill these tasty morsels up, heat your grill to medium-high heat because you want that nice sear! Mmmmm is your mouth watering already???Grill those chops for about 4 minutes on each side until the internal temperature (use a meat thermometer to check) is per your preference: 120°F rare, 125°F medium rare, 130°F medium, 145°F and higher well done. We do not recommend a well done because lamb can taste a little gamey at that point.

Remove from grill and plate. Drizzle the infused honey over each lamb chop and allow them to rest for about 5 minutes before serving. Serve up with your favorite side dishes, veggies & Enjoy!

PHOTO CREDIT: CANNABIS COOKING MAGAZINE

Lemon Cashew Rice Recipe From Cannabis Cooking Magazine Test Kitchen Serves 8 (

½ cup each)

INGREDIENTS 3

¼ Cups Water

2 Cups Basmati rice (14 ounces) {this cooks up to be just over 4 cups of cooked rice} Pinch Kosher salt 4 Tbsp. Infused olive oil (45 mg THC or CBD - this breaks down to about 5mg per

½ cup serving) 1 tsp. Coriander seeds 1 small Onion, finely chopped 2 Bay leaves 1/2 tsp. Ground turmeric 4 Tbsp. Fresh lemon juice

¼ Cup Fresh basil leaves—Chiffonade (Cut into thin ribbons) 1 Cup roasted cashews - unsalted Salt & Pepper - to taste

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Rinse your rice, drain and set aside.

Put water in a large saucepan and bring it to a boil. Add the rice and salt and bring back to a boil until the rice is barely al dente (cooked to be firm to the bite), about 15 minutes. Drain, to remove the excess water. Return the rice to the pan. Cover tightly and cook over very low heat for 10 minutes. Remove rice from heat, use a fork to fluff the rice, cover and set aside to keep warm.

In a large, deep nonstick skillet, heat the infused oil. Add coriander seeds to the pan and cook over moderately high heat until they begin to pop, about 2 minutes. Add the onion, bay leaves, turmeric and cook, stirring occasionally, until the onion is lightly browned, about 5-7 minutes. Add cashews, stirring occasionally until lightly browned, about 3-5 minutes. Add the rice, lemon juice and fresh basil, toss to combine. Discard the bay leaves. Add salt and pepper to taste.

Serve up & Enjoy!

Cedar Dill Salmon Recipe From Cannabis Cooking Magazine Test Kitchen Fragrant dill, fresh bright lemons, and a cedar plank infuse wild-caught salmon with a bold melody of flavors. It’s drizzled with cannabis-infused olive oil and flake sea salt to finish, making this dish is a perfect grilled summer meal shared with friends. In this recipe, we make a foil pouch for the cedar plank and seasoned salmon to sit inside of during the grilling to enhance the cedar flavor. This step is optional.

This recipe serves 4

INGREDIENTS 1 Cedar plank (6 inch by 14 inches) 1 Piece of foil (18 inches long) 1 1/2 lbs. Wild-caught salmon 4 Sprigs of fresh dill 4 Tbsp. Honey 1 Lemon—sliced Salt and freshly ground black pepper 4 tsp. Cannabis-infused olive oil (used to finish per serving) 2.5mg-5mg THC per tsp.

WE HELP YOU GET WHAT YOU NEED IN LIFE. METHOD

Soak cedar plank in salted water for 2-24 hours, then drain.

Wash salmon and slice into 4 portion-sized pieces. Lay down a piece of foil and place the soaked cedar place in the center of the foil. Next, place the salmon, skinside down on the cedar plank. Season fish with salt and pepper, drizzle with honey, and place fresh dill on each portion of salmon. Add slices of lemon to the top of salmon pieces. Now, pull the foil up around the salmon and cedar plank creating a pouch. Pinch the ends of foil closed to trap all the aromatics and infuse the salmon with cedar, dill and lemon.

Set grill for indirect grilling and heat to medium-high temperature. Place the foilwrapped cedar plank salmon in the center of the grill. Close grill lid and cook for 20 to 30 minutes until salmon is done—salmon will show white fat on the top of salmon and the internal temperature should read 135 degrees F. Remove salmon from the grill and open the foil packet. Transfer the salmon to individual serving plates and drizzle cannabis-infused oil atop—1 tsp. per serving or 2.-5mg THC/CBD (medicate for personal preference).

Tumeric & Lemon Riced Cauliflower Recipe From Cannabis Cooking Magazine Test Kitchen

INGREDIENTS 1 Large head cauliflower, separated into florets 3 Tbsp. CBD infused olive oil (40 mg CBD total) 1 Medium onion, diced 2 Cloves garlic, chopped Zest & juice from 2 organic lemons 2 tsp. Ground turmeric Kosher salt to taste & fresh cracked pepper

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We love riced cauliflower as a perfect Paleo side dish.

Adding turmeric and pepper to anti-inflammatory benefits and CBD to boot!

Using a food processor, break up cauliflower florets.

Pulse until desired consistency is achieved. You may want to do this in batches depending on the size of your food processor. In a large skillet add oil, diced

This recipe makes 4 servings depending on size of helping.

onion and garlic to the pan. Sauté over medium heat until onions start to look translucent (5-7 minutes).

Add the riced cauliflower, and stir to combine. Add lemon zest, turmeric, and half the lemon juice to the pan and stir frequently until the cauliflower has softened.

Transfer cauliflower to a large serving bowl. Add the remaining lemon juice. Then add salt and pepper to finish and toss to combine. Serve warm & enjoy!.

Each serving contains 10 mg of CBD per serving.

Funky Mai Thai MOCKTAILS ELEVATED

Recipe From Cannabis Cooking Magazine's Test Kitchen

This summer, travel is on hold for many of us. Bring paradise to you by trying some new recipes whether seeking a taste of paradise or cultural spin on food, get creative, and bring a cultural experience into your home.

With that in mind, there is a famous restaurant in San Diego, California, called Bali Hai—it’s known as a chic Polynesian paradise. Situated right on the waterfront of San Diego Bay, tropical plants adorn the exterior and views of turquoise waters are abound. The vibe transports visitors to island life. The Bali Hai is famous for its alcoholic Mai Tais—mmmm—a rum-filled libation garnished with pineapple, a cherry, and fancy little umbrella.

Island inspiration and

travel cravings influenced this elevated Funky Mai Tai recipe—alcohol-free yet

cannabis-infused beverage that’s sure to transport you to a place of relaxation. Feel free to make adjustments and infuse your beverage for personal preference and desired dosage. Sip island flavors, kick back and chill. Cheers & it!

Funky Mai Thai INGREDIENTS

Makes 1 drink

2 ounces Non- Alcoholic Canna-Rum (see recipe) 1 ounce Pineapple Juice 1/2 ounce Almond Syrup

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(we love Holy Kakow Almond Syrup) 1 ounce Sweet and Sour Mix Sparkling Water Crushed Ice

Non Alcoholic Canna Rum Recipe: INGREDIENTS: 1 1/3 Cup Boiling water 1/2 Cup Raisins 4 Tbsp. Cannabutter (or Hemp CBD butter) 8 tsp. Molasses Pinch of salt 2 earl grey tea bags

GARNISH

METHOD:

1 Pineapple wedge

Combine boiling water, raisins,

1 Maraschino cherry

cannabutter, molasses, and salt in

1 Funky straw

a bowl. Submerge tea bags in

METHOD

water mixture for 6 minutes.

Remove tea bags and stir mixture.

First, make your canna rum mixture. It takes a couple hours for flavors to meld. You can make it up to 1 week in advance if kept in the fridge. To make your mocktail, fill one 14 oz glass to the top with crushed ice. Pour canna rum, pineapple juice, almond syrup, sweet and sour and enough sparkling water to fill the glass. Stir contents to mix. Garnish and serve.

Cover mixture and let rest for 1 hour. Place mixture in the refrigerator for 1 hour. Strain the mixture and use it in place of in the Funky Mai Tai or in place of rum in any recipe you wish to elevate.

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