cooking with Cannabis
R EC I P E S by LAU RIE WOLF | P HOTOS by B RUC E WOLF
Warm Weather Deliciousness two servings
TOTALLY TEMPTING TEA 2 cups water ½ cup Thai tea leaves ½ can condensed milk (7 ounces)
2 teaspoons canna-butter 1 teaspoon vanilla ice, optional
1. Bring the water to a boil. 2. Allow to rest for a couple of minutes and then pour over the tea leaves. Strain. 3. While still hot, add the milk, canna-butter and vanilla. 4. Whisk together at least 1 minute. Place in the fridge to cool. 5. Serve cool over ice (optional).
72
four servings
BACON & SHRIMP {BAM!}
LEAFMAGAZINES.COM
6 bacon slices, cut in half 12 large raw shrimp, peeled and cleaned 4 teaspoons canna-olive oil 3 tablespoons goat cheese, cold squeeze of lemon pinch of salt
1. Heat oven to 340° F. 2. In a medium saucepan over mediumlow heat, cook the bacon about half way. Remove from pan and allow to cool. 3. Place the shrimp on your work surface. Brush each shrimp with the canna-olive oil. 4. Place a small piece of goat cheese on the shrimp in the center along with a squeeze of lemon and pinch of salt. 5. Wrap the bacon around the shrimp, covering the cheese. Place on skewers all in the same direction. 6. On a baking sheet with sides, place bacon-wrapped shrimp, seam side down. 7. Bake until the bacon is fully cooked and the shrimp are pink, 5-7 minutes.
two servings
HOPPIN’ HUMMUS SANDO 1. Heat oven to 340° F. 2. Pour the oils onto a baking sheet with sides. Place the vegetables on the baking sheet and sprinkle with the spices. Toss to coat and bake until the vegetables are tender, about 15-20 minutes. Allow to cool. 3. Place the bread on your work surface. Spread the hummus on all four slices of bread. 4. Pile with the vegetables and sprinkle with salt and pepper to taste.
may 2021
2 tablespoons olive oil 2 teaspoons canna-oil or butter 1 teaspoon cumin 1/2 teaspoon oregano 1 small zucchini, cut in thin strips 1 bell pepper, seeded and cut in thin strips 1 small red onion, peeled and thinly sliced 4 slices whole grain bread ½ cup hummus, any flavor salt and pepper
As we emerge from THE WORST YEAR EVER, it feels good to be heading into a better place. A much better place – though there is still work to do. Cannabis continues to be my savior, chilling me out and helping me focus on the positive. The Thai Tea is a winner – a wonderfully sweet, refreshing drink with a vibrant flavor and beautiful color. Bacon and shrimp? Yes, please. Goat cheese, too? Amazing. And the addition of canna-olive oil takes this dish to a place that is beyond perfection. This sandwich is also killer, with the rustic flavors of hummus pairing perfectly with a perennial favorite Cannabis strain, Gorilla Glue #4.
#We a rA Ma sk #Dont FearT heEdi ble #EatYourCannabi s #CallYourParents # Comf orting Ca nna b is # WeWillSurvive
