Taste

SATISFY YOUR TASTE BUDS WITH DOSED PUMPKIN SEEDS

Besides the glorious return of sweaters, haunted hayrides, and hot lattes Fall brings about in Western Massachusetts, it brings pumpkins. Loads of them. So naturally, the time to get to roasting pumpkin seeds is upon you.

• Preheat oven to 275 degrees • Toss 3 cups of clean, dry pumpkin seeds in your canna butter until thoroughly coated. Add salt if desired. • Spread in a single layer on a baking sheet and bake for 45minutes. • Transfer to bowl to cool and add salt to taste.

From Canna Provisions “DIY: Dose It Yourself!” series on YouTube

INGREDIENTS: HOW YOU’LL MAKE IT

• 3 Cups Pumpkin Seeds (Clean & Dry) • Canna Butter • Salt To Taste

Making Canna Butter: You can go about the cannabis infusion how you like, but for this easy method Meg Sanders, CEO of Canna Provisions uses a one-gram syringe of THC distillate containing roughly about 90mgs of TAC (total active cannabinoids). When done, every tablespoon of butter will have approximately 10mgs of THC for proper dosing when cooking or finishing with your newfound canna-butter. All 90mgs are in the form of a dense, gooey, thick golden distillate. Have the butter warmed, but not too hot. Keep it under 200 degrees to avoid burning, but also to avoid degrading the THC too much. Squeeze your distillate right into your melted butter, and blend/whisk it well. You can loosen it in the container (it’s thick and gooey) with hot water run over it, which makes the THC distillate exit easier. It still requires a little pushing.