COOKING WITH PLANT MEDICINE

COOKING WITH PLANT MEDICINE FEATURING GUEST CHEF MEG SANDERS

Meg Sanders is the Co-Founder and CEO of Canna Provisions, a cannabis retailer based in Massachusetts and she enjoys making her own cannabis edibles, like her famous Canna Ranch Cracker Snacks. In addition to making her own delicious medicated treats, Meg is an established pioneer in the cannabis industry. She is a Founder and Partner of Will & Way Cannabis Consulting and the former CEO of Mindful, one of Colorado’s first medical cannabis dispensaries. She is now one of the biggest forces in the new Massachusetts cannabis cultivation and consumer sales fields, and will grow Canna Provisions to be a fully vertically-integrated company with State maximum retail locations in 2020. As a leader in the legal cannabis movement, Meg has been featured on National Public Radio and in Rolling Stone, The New York Times, The Wall Street Journal, Le Monde, 60 Minutes, and we’re proud to share her recipe in Grass Roots America Magazine.

Meg’s Famous Canna Ranch Cracker Snacks are a delicious and simple-to-make infused dish, perfect for parties, and a great entry into infused products. Their low dosage is ideal for snacking. Plus, they are also a great DIY gift idea (where it’s legal to do so)! Simply fill up a small mason jar with these delicious crackers, put a ribbon around the top and BOOM, handmade gifts aplenty. Enjoy!

MEG SANDERS’ FAMOUS CANNA RANCH CRACKER SNACKS

Dosing info: Crackers should be approximately 0.5 mg THC each

INGREDIENTS: • 0.5gramsdistillateofyourchoice approximately 380 mg THC (check mg on package) • 1/2 cupcoconutoil • 1 packetranch dressing mix • 1 tablespoon dried dill • 1/2 teaspoon garlicpowder • 1 16ouncepackofoystercrackers

KITCHEN UTENSILS: • 4-6quartpot • Emulsifierorwhisk • Largestainlesssteel orglassbowl • 2 largebaking sheets • Thermometer

DIRECTIONS: 1. Preheat oven to lowest setting - ideally 175 F. If your oven doesn’t go that low, setitat200Fand letitheatup. Then turn theoven off. Letitsitforabout10minutes. 2. Melt coconut oil in a 4 to 6 quart pot on low heat. Keep temp between 175 and 190 F. 3. Add 0 .5 grams distillate to the coconut oil maintaining temperature 175 to 190. Using an emulsifierorwhisk, blend oil foratleast2 minutes. 4. Add ranch mix, dried dill and garlic powder and blend thoroughly. 5. Add oyster crackers to large bowl and pour oil mixture over the crackers. 6. Blend crackers and oil mixture with spatula to thoroughly coat each cracker. Let crackers sit for 3-5 minutes and then blend again. 7. Once oil mixture is thoroughly applied to all crackers, spread crackers evenly onto each cookie sheet. 8. Place cookie sheets in oven for 15 minutes. 9. Take cookie sheets out of oven and let the crackers cool. 10. Store room temperature crackers in an airtight container.