Infused Sauce
• ½ C coconut aminos
• 2 Tbsp maple syrup
• 1 Tbsp infused olive oil (1 used 50mg)
• 1 Tbsp toasted sesame oil
• 1 tsp rice vinegar
Stir-Fry
• 1 C quinoa or rice (cooked)
• 1 sweet potato (diced)
• 1 C pineapple (cubed)
• 1 C shiitake mushrooms
• 1-2 stalks fresh swiss chard
• 1 Tbsp garlic (minced)
• ½ C cashews (roughly chopped)
• ½-1 tsp vindaloo curry seasoning
• salt o. pepper to taste
• fresh dill for garnish
Directions
Cook quinoa or rice per package instructions, set aside. Whisk sauce ingredients in a small bowl.
Heat 1-2 tbsp water in a large pan over low-medium heat. Add sweet potatoes and cover, allowing to simmer for 5-10 minutes, until soft enough to stab with a fork. Drain remaining water from the pan and add pineapple, mushrooms, and half of the sauce. Cook over medium-low heat for 3-4 minutes, stirring frequently.
Add cooked rice or quinoa, swiss chard, garlic, cashews, and seasonings
(excluding dill for now). Continue to stir and cook over medium heat for another 2-3 minutes, until swiss chard begins to wilt. Remove from heat and allow to cool. Drizzle the remaining sauce over each dish and garnish with fresh dill to serve.
I have been told by several key individuals throughout my life that I am what some call an empath. So I guess that’s what I am. I tend to see myself through others emotions. I dive deep and it gets weird, but I’ve lived with it my whole life. It’s rather difficult to treat myself at times.
A very special person once explained it to me in a way that I could understand. She said that the emotions and toxic energy that flows needs to flow and go somewhere in order to be released. Those that are like myself, mostly bullheaded and so hyper-focused on the end result, tend to capture that energy and have no place for it to be released. So it stays bottled up inside for the “right” moments.
Navigating life with this very common issue leads me right into why I mentioned that it is rather difficult for me to treat myself at times. In order for me to feel like it’s a treat I almost have to slip into old habits.
I decided to have a real day off, At least as much as one could expect when being the owner of an independent multimedia company that changes by the minute. So that morning I turned some tunes on to start off the day. I realized the music selection that I had made was quite interesting. It was the exact soundtrack to my previous life. The life I had before the explosion of legal medical marijuana. It was the soundtrack that I would play when I knew that I was going to be having a “chill-axing” day. I laughed it off.
I felt good. I felt like just a person for a minute. No title. No obligations, other than what was for breakfast. I even had a brand new strain of the best medicine on the planet to try. I was ready.
At this moment I realized that I really had nothing else I wanted to do other than the habit that I had accidentally formed over the past 4 years. So I went to a dispensary to talk with friends. Maybe even work a little. That’d be great.
One of my favorite pastimes is eating. Laugh if you want. I like to eat. When I found out that my illness was going to affect that part of my life I was really disappointed. I accepted it, but have really missed exploring new cuisines. In the meantime I have resorted to candy… I know. Please stop thinking what you are thinking and just read.
If there’s something with sugar inside I will most likely give it a whirl. I shouldn’t and I know that I shouldn’t, yet I still do. I prefer anything that gives me some sort of rush. If my head feels like crystals of lightly shattered and weightless sugar crystals, then I’ve done something right. Sour is always good, but it holds nothing to a crunchy coated shell with a chewy sweet center. As I’m typing this I am wondering what the hell is wrong with me…
Let’s just agree that there is an actual issue at hand here.
Luckily, and perhaps fate would have it, while on my “day off” I ran into an old college friend. One that I actually used to acquire top notch medicine from back in the dark ages of the late 90’s. I had seen him around the cannabis industry from time-to-time and just never added number 2 with that other number 2 over there.
Captain Kirk Reid smiled with his very memorable and near crooked smile. He looked as if he knew something that no one else knew, but really should. The superhero color scheme and vibrance to his logo that surrounded him was form fitting of the hero standing before me. I was happy to see the guy. It brought back some smiles.
After talking with him for a while, I told him of my addiction to candy. He smiled. His “toolbox” was stacked full of wonderful extractions. I told him of my love for skittles. I told him how I thought that they may be one of the best candies ever made.
Writing this allows me to self reflect a smidge. I’m starting to become concerned over this obsession with candy…
Now picture a giant kid with a cool superhero shirt on. Then picture him standing there. He is simply smiling and holding a glass jar with little colorful balls of what looks like candy. He says nothing. He just stands with arm extended and smiles.
“Is this?” I looked at him with wonder. I plucked the jar from his hand and gave it a look. I looked inside and out. What was I looking at? The color of skittles, yet the shape of tiny golf balls?
I quickly took a bite and the captain asked what my thoughts were.
I looked at him and said that I believe I found my replacement.
A new habit quickly formed and an old friendship rekindled. However “habit forming” the process may be, it’s important to remember that things are never locked into stone. It’s okay to dip back into old healthy habits. It’s also kick ass to know there are healthy and non-life threatening replacements that may be right for you. It’s up to you to find them.
Captain Kirk’s Edibles
You haven’t tasted a rainbow this good! Captain Kirk has brought you medicated Freeze Dried Skittles that are sure to take you out of this world! Cosmic Crunchers are crunchy, tasty and will have you wanting more! Micro dosed at 5.5mg each, you can indulge till you feel you’ve met your limit! Don’t miss out on this incredible candy!
It’s that time of year again, either a vegan’s worst nightmare or the season they’ve been most looking forward to. I personally fall into the second category, but not for a lack of many, many awkward backyard bar-b-que’s spent picking through a side salad and, if I was lucky, a few grilled veggies as everyone around me enjoyed their favorite summer flavors.
Eventually, I learned that if I wanted to enjoy the full cookout experience with my family and friends, I was going to have to come prepared. I have an entire arsenal of sides, entrees, and salads at my disposal, but today I wanted to share the one that grants me the most suspecting looks.
“Pulled” jackfruit looks a lot like pulled pork. The flavor and texture may not be spot on, but it’s more than enough to satisfy my craving for familiar comfort foods. Enter a cannasugar-infused BBQ sauce, as well as fresh, crunchy broccoli slaw with a touch of medicated olive oil, and this plant-based sandwich might just become the most popular item at your next outdoor gathering.
The best part? No grill required. Although, I wouldn’t blame you if you decided to smoke the jackfruit before you marinate!
You know those dishes that just taste like summer? Like one bite instantly takes you back to camping trips at the lake, or BBQ’s with your family?
If you’ve been following my recipes for a while, you’ve probably noticed that I begin the majority of my recipes with a blurb about how my mom made this for me when I was a kid, and how I’ve adapted it to fit my diet and lifestyle.
The reason I use so many of my mom’s old recipes is that through those familiar flavors, I can relive some of my favorite memories.
I think a lot of people realize that cutting animal products out of your diet is a pretty major lifestyle change. It doesn’t take long after exploring a vegan diet to realize that 90% of your favorite recipes include the ingredients you’re striving to avoid. When I first made the switch, it was the home style comfort foods that I had grown up watching my mom create that I missed the most.
I made it my goal to transform as many of those dishes as I could into something that I could enjoy with a healthy conscience. I share them today because I want people to see that eating plant-based doesn’t always have to mean sacrificing the flavors you love (unless that flavor is prime rib, I still haven’t figured that one out).
This is one of those side dishes that you could easily buy a tub of at the store, but my mom took the time to make it at home summer after summer, which just made it that much more special. We would have it during camping trips, hikes, and backyard hangouts. I honestly have very few memories from summertime during adolescence that didn’t involve this salad. We still enjoy it to this day, only now it’s in a way that the whole family can experience.
The recipe calls for regular macaroni noodles, but I highly recommend chickpea noodles for a gluten-free option. I don’t personally have an sensitivity to gluten, but I do notice that my body functions a little slower when I consume a lot of it. As with cannabis, even the most delicious things in life are sometimes better explored in moderation.
Speaking of moderation, I decided to microdose this recipe, depending on how many servings you get out of it. I added 1-2 Tbsp of cannabis-infused oil, amounting to about 75-100mg of THC in the entire dish. For an extra pop of flavor and medication, try sprinkling a little bit of Two Twisted Girls’ medicated Lemon-Lime Beer Salt over the dish.
by Anna Ervin & Dondi Cobb | Two Twisted Girls
Cinco de Mayo is widely observed in the US as a way to celebrate Mexican culture and heritage. In the spirit of the holiday, as well as the quickly approaching warm weather, I thought we’d share three of our family’s favorite tequila cocktails, the Paloma, Tequila Sunrise, and a classic Margarita… with a twist.
Pick one of the three different methods of infusion that we’ve used, or if you’re brave, use all three! Either way, you can’t go wrong with these highly medicated sweet drinks. For a virgin option, use sparkling water or a non-alcoholic seltzer in place of tequila.
Check out the full recipes here!
Meals with cannabis as an ingredient don’t need to be complex. I’m here to introduce you to my medicated spaghetti and meat sauce that isn’t Impastable to make!!
Papania is the street name for cannabis in Italy, so I stuck to true Italian tradition and gave it a literal descriptive name. Pasta, Cannabis, Meat Sauce, Boom!!! This dinner is ideal for a date night or to make a large batch and freeze for later. Either way, you will get the high regards you deserve!! I threw in a medicated Italian bread recipe, because who can have pasta without bread?! You’ll be high and you will want the bread.
This bolognese sauce takes time to make but it really is easy! Once the prep work is done, the recipe simmers until thickened.
1.) Cook veggies and meat: brown the chopped veggies and meat. Drain drain off fat.
2.) Add Wine/Milk: Add the wine and let it simmer away. Next, add the milk and allow the mixture to simmer down.
3.) Simmer: Add remaining ingredients, including ground flower and simmer until thick.
Everybody has a story to tell when it comes to food and how they feel about their bodies. Whether eating healthy comes natural to you, or not, I want to share what has helped me. Since first learning
about my Ehler’s-Danlos syndrome, we discovered that most of my quirks are genetic (even my sarcasm, thanks Dad).
But even with a genetic diagnosis, I have managed to improve my own unique baseline, with the strategic use of foods. Due to my absorption issues, I struggle with stamina. Believe it or not, food and cannabis have helped me make a lot of progress, slowly building muscle and stamina. The process of strengthening my body has helped me find a few life hacks to improve my overall health, while keeping up with my busy kids. When setting daily goals, one question I ask myself is, “could I do this on a flair day?”
Learn how to make one BOMB veggie dish
I have multiple food allergies, the only thing that keeps me sane with all of the meal prepping is knowing that my food is really yummy. This is worth the time and research, I swear. If you can consistently make one brag-worthy vegetable dish, your brain will begin making new healthy associations, believing that the work is worth it. Set limits- if the recipes you like have too many ingredients or steps, skip‘em. They are not the droids you’re looking for.
Plan your snacks
You know you eat snacks. Did you know that snacks are the most common way that people “cheat” on their diets and fasts? I have a confession. I spend more on my snacks than I do my meals. My meals are usually whole foods, which is honestly quite affordable. When I’m bouncing between tasks, I try to make my snacks healthy and simple, so I don’t go for the quick-grab-junk-food.
Sprouts, Whole Foods and Natural Grocers are my favorite stores. With your top 3 favorite munchies in mind, go visit a health food store to browse their options for healthy alternatives. If it helps keep you on the wagon, It’s basically diet insurance.
Food math
In our family we have those who eat gluten-free, one who has an egg allergy, another who has multiple texture issues, and I am allergic to coconut, almond, and corn. With so many different needs, we made up a concept called food math so we each felt more in control of our own plates.
Eat a protein + eat a vegetable + eat a complex carb + drink a cup of water.
This equation helped me through the anxiety of eliminating foods and not knowing what to make next. It’s not fancy, and it doesn’t fit all diet types, so feel free to make your own equation and post it on your fridge. It can make a full fridge feel less overwhelming.
The truth is, I’m still in the thick of saving my own life. Many of you are as well. If there was one thing I could leave you with, it would be this: It is never a waste of money to support your health, the question is how much will it cost you if you don’t?
With spring right around the corner and who knows we might actually get to have cookouts this year, I decided to share my medicated ColeSlaw recipe. Now there are a lot of ways to do this, but I really like the fun slaw methods. One of my favorites is a Hawaiian slaw that always is a hit, especially at a Pig Roast or Luau.
This slaw has got the traditional ingredients of cabbage and carrots, but it’s bumped up a notch into tropical nirvana with the addition of fresh pineapple chunks, black sesame seeds, and a ginger-soy lime vinaigrette. This Hawaiian-style coleslaw is super healthy too – which helps in the being bikini-ready department, as well as taking you to “Flavor Island.” My favorite part is that it goes well with so many different proteins; sausages, chicken, pork this might become your new go-to summer slaw!! So let’s cross our fingers and hope 2021 brings back spring and summer BBQs because we could use them!!
I used to tell my husband that I loved him “to the moon and back infinity.” Today, you’re more likely to hear me say that I love him more than spicy peanut noodles, because I genuinely believe that’s more than a trip to the moon, multiplied by infinity.
I cannot remember the first time I tried peanut sauce, but I am thankful I did. Over the years I have adapted this recipe (the sauce part of it, at least) to make salads, slaw, stir fry, and even baked tempeh tenders. It honestly never gets old.
However, if I had to pick a go-to, it would be spicy peanut noodles. My favorite thing about this recipe is that it is so easy to switch up to accommodate the seasons. I love serving it with steamed broccoli or bell peppers during summer. This time around, I wanted to try something new.
Swiss Chard is probably one of the most overlooked items in the produce section, but its earthy leaves paired with crunchy stalks add both flavor and texture to this recipe. I also decided to use cabbage, why not? Swap these veggies out if you would like, I have tried sweet potatoes, kale, carrots, and even tofu.
When I first made the switch to a vegan diet, the one meal that I craved more than anything else was my mom’s Green Chile Enchiladas. I talked about them all the time, to the point that she finally asked me how we could change up her recipe to meet my dietary needs.
We swapped the chicken for black beans, Greek yogurt for coconut milk, and cheese for well, vegan cheese.
I think a lot of times people get hung up on the idea that eating plant-based has to be difficult. The fact is, I’ve found that most of my old favorite recipes (particularly the ones my mom frequently cooked) were actually really easy to replicate using nothing but plants. All I needed to do was shift my focus toward the countless vegan options that are available to me.
I hope you enjoy this veggie-packed, cannabis-infused take on one of my favorite recipes!
What You’ll Need:
3 7oz cans diced green chiles (two for the filling, one for the sauce)
16oz jar green chile enchilada sauce
14oz can coconut milk, full fat and chilled
2 Tbsp infused olive oil (or mix in regular oil to adjust your dosage)
1 bell pepper (any color)
2-3 jalapenos
1 head broccoli
½ red or yellow onion
1 tsp cumin
½ tsp chili powder
1 can black beans, drained and rinsed
½ cup shredded vegan mozzarella or vegan cheddar cheese (I use Follow Your Heart)
with braised kale, sweet potato puree, and herbed cannabutter
by Micah McKamie
Anytime it starts getting cold I start craving Lamb. There is something about the heartiness and robust flavor of Lamb that really warms the soul. I particularly love Lamb in Middle Eastern Food. Their love of family and friends comes out at every meal. They sit on the floor with each other passing large trays of communal food. It is a loving, warm environment that fully engulfs you and leaves you forgetting the freezing temperatures of the Hindu Kush Mountains. So when January brings the gusty north winds that cut through every Oklahoman like a knife, this little dish keeps me warm with memories of faraway lands, spending holidays with Afghan locals, and eating like family for just one night.
Ingredients:
salt
pepper
cannabutter
1 cup of butter
7-10 grams of your favorite strain
1/2 cup of fresh herbs (thyme, rosemary, sage, or garam masala)
Fresh Herbs are not necessary if you prefer garlic, chive, or even a delicate Saffron
Kale:
2 Tbsp olive oil
2 cups chicken stock
1/2 cup cut bacon
1/4 cup diced onion
1/4 cup diced garlic
Farro:
1 cup whole-grain farro
1 cup golden raisins
1/2 tsp cardamom
2 cups sweet white wine (save the rest for dinner)
Generally, around late August we start to see the plethora of winter squash ripening. Then over the next few months, you will see everything from curry to hubbard, and buttercup to delicata. Winter squash are some of the most delicious, nutritious, and versatile ingredients of the autumn season. Unlike their summer squash counterparts, winter squash is harvested in autumn when they are hard, ripe, and ready. Most of the winter squash varieties are “keepers” and can be stored and enjoyed for constant use throughout the winter months.
Having lived, cooked, and gardened many years in New England I quickly learned my cucurbits. Several of my favorites happen to be heirloom varieties, seeds that have been passed on for many years, over a 100 to be exact. Among my favorites are old-school names like hubbard, buttercup, red kuri, acorn, Kakai, Boston marrow, North Georgia candy roaster, Lakota, sweet meat and Hopi pale grey.
Over the years I have kept my hunger for cucurbits alive in many ways including sourcing very rare native American heirloom squash seeds to grow and utilize on my hyper-seasonal and locally driven, weekly changing menus. With family roots in the mountains of Italy, Abruzzo to be exact, I was able to dig up several old family recipes that were easy to incorporate into my ever-expanding culinary cucurbit repertoire.
Although now most of my cooking is done at home, I still utilize and often chase down rare winter squash to make the simplest of Autumn dishes. Soups mostly but every now and then a curry, or a risotto, and when I get rambunctious – pansotti a little pot-bellied ravioli filled with roast winter squash and served in a sage brown creamery butter. Yum.
This very simple and very nutritious soup recipe generally contains a mixture of as many different winter squashes as you can find and would like to add. Truthfully, the more the better. I usually use a combination of heirlooms such as hubbard, buttercup, butternut, sweet meat, and red kuri. They all seem to bring their own complexity to a soup with so few ingredients.
I usually try to keep the thc dosage on warm soups from 2 to 6 milligrams, so no one gets totally wrecked in front of the family. If you are seeking a different result, around your family members during the holidays please feel free to serve them two or three bowls and sit back and enjoy the evening. I hope you will enjoy the simple depth of flavor each squash brings to the pot. A quick chef’s note: this velvety smooth soup is best enjoyed smoking the best of your harvest with loved ones in front of a warm crackling fire.
When I made this chili recipe for a family occasion a few years ago, my father-in-law went back for seconds. He said, “I don’t know who brought this chili but it’s the best that I’ve ever had.”
Hearing this from the man who never lets me forget what a kook I am for choosing a vegan lifestyle was completely unexpected. I told him I had brought the chili and at that point, I think he was even more surprised than I had been. He said, “you’re telling me there’s no meat in here?”
That’s right, ‘pops. This recipe is loaded with plant-based proteins to replace the beef, including tempeh, quinoa, and black beans. I infused this one with a little THC olive oil, and 100mg of Two Twisted Girl’s baking sugar. You could also opt to use an MCT infusion, cannabutter, or tincture in place of the oil and sugar.
INFUSED BLACK BEAN CHILI
PREP/COOK TIME: 20 minutes | 15 minutes
INFUSION: 250mg THC | 30mg per serving
SERVINGS: about 8
INGREDIENTS
2 Tbsp infused olive oil
package tempeh
3 bell peppers (red, green, yellow, take your pick)
2-3 jalapeno peppers
1 yellow onion
2-3 cloves garlic
32 oz canned diced tomatoes (drained)
4 C cooked black beans (or 4 cans drained)
½ C quinoa (dry)
½ C frozen or canned corn
32-40 oz vegetable broth
½ tsp chili powder
½ tsp cumin
¼ tsp oregano
2 tsp Two Twisted Girls infused baking sugar (100mg)
Fun? It’s rare. Okay, I’ll stop stating the obvious right off the bat here.
I show up in the middle of an afternoon to find two grown men having the time of their lives while at “work.”
That’s rare.
Brian Gammill, owner of Oklahoma Medicine, and Tim Jouett, man behind the curtain at Oklahoma Medicine know exactly what they are trying to accomplish and they are doing so with integrity and a little fire.
Oklahoma Medicine is an Oklahoma cannabis processing, edibles, and infused products company. They specialize in extractions for wholesale commercial licensees. They are Oklahoma grown and Oklahoma processed.
BRIDGES First of all why cannabis? What made you decide to become a provider for those in need
BRIAN I absolutely love Cannabis and have since I first smoked it when I was 16 years old. It’s safe, it’s enjoyable, and it brings a tremendous amount of relief to a wide variety of medical conditions.
TIM I have witnessed first hand what Cannabis can do for those in need. It’s truly life changing for so many patients. I love seeing the change that washes over someone in pain who brings Cannabis into their daily wellness routine.
BRIDGES Brian, tell me about your upbringing here in Oklahoma. How did that come into play when deciding to set up shop here?
BRIAN I was born and raised in Oklahoma City. I’m a true Okie native. In fact, my wife is Caddo, so we are truly native native!! ? I grew up on 63rd and Meridian in the middle class Rollingwood neighborhood, graduated from Putnam City Original in 1996. I wasn’t really receiving the support I wanted for my interest in marijuana, so I ended up moving to Denver in 2012 before the vote….
Yes, I voted for the legalization in Colorado! We were living happily in Colorado and I was growing in my basement in Denver…. and unfortunately, my Dad ended up passing away about the same time the laws in Oklahoma were changed to allow medical marijuana. We had to move back to settle my Father’s estate anyhow as he had a large 160 acre ranch up by Guthrie that needed a lot of work.
When the laws changed, we decided to open the company. So I’ve truly come full circle…. from Oklahoma, back to Oklahoma, okie born and bred, native Oklahoman company.
BRIDGES What makes you most proud about your company, Oklahoma Medicine?
BRIAN We are doing something quite different from the vast majority of these companies here. We wanted to create a very clean, very pure, super high quality line of infused products that utilized only premium inputs and ingredients. And we wanted to do it all under one brand, Oklahoma Medicine, using only the safest, state of the art equipment and technology. I’m so proud of what we have created, our products are truly fit to be called Medicine.
TIM I love being able to work for a company that wants to help people. It’s cool to make a product that can help so many different types of ailments for people of all walks of life.
BRIDGES I’ve been using your salve for about a month now. I’ve used this on my face, my arm, a cold sore, even a bug bite. It’s worked every single time. What gives?
BRIAN First off, this product is amazing! It’s something no one thinks about, topicals are such an untapped market. Let’s face it….most people do not walk into a dispensary determined to buy a topical from the very start…..but when they do finally buy our 1:1 topical pain salve and try it for themselves, the feedback we are hearing is outstanding.
BRIAN This product is so flexible, it can be used for such a wide range of ailments, its truly awesome medicine! My best friend uses it for his psoriasis, I use it for my back muscle and nerve pain from my L1 microdiscectomy I had years ago…we’ve even had ladies tell us they rub it on their feet before slipping their fancy high heels on to go out with their friends on a Saturday night. The salve helps fight the inflammation caused from dancing the night away in high heels. We are constantly finding new uses and applications for our topical. Its been such a blessing for so many people who have found this medicine!
BRIDGES What’s this fancy contraption here? Tell me about your process.
TIM We start with supercritical CO2 extraction, which is safe and efficient. It’s widely used in botanicals, soft drinks, beer, nutraceuticals, makeup, and hemp processing aside from the obvious THC extraction. This technology is very expensive, but it produces the cleanest extracts around. CO2 naturally dissipates into the atmosphere when we remove the extract from the machine, there is nothing that needs to be purged out of the extract to make it safe for consumption. There are no pentanes, no hexanes, no toxic hydrocarbon residuals that have to be removed from our product. It’s just safe and toxin free from the start. It’s a very clean, pharma grade extract.
BRIAN From there, once we extract it, we refine it with organic, food-grade ethanol to remove the fats and waxes and further concentrate the extract. Finally, we distill it to truly purify it. Our final distillate is what I would consider a broad spectrum distillate, while it is delta9 THC heavy, it also contains many minor cannabinoids such as CBD, CBN, and THCV.
BRIDGES If you were told that you had to spend a month on a deserted island and could bring an endless supply of ONLY two of your products what would they be and why?
BRIAN First off….The 1:1 topical pain salve for sure. If I was stranded on a deserted island, I’d probably be tired, dirty, and sandy, and have a lot of bug bites and rashy skin conditions from the sun…. so I’d be rubbing myself down with the salve daily to stay sharp!
TIM Definitely the 1:1 topical, my body is going to be sore from for- aging and building shelter. I’d also bring some of our capsules. I would HAVE to medicate and eating one of our capsules every couple of hours would help keep me level headed and calm so that the stress of being stranded wouldn’t be overwhelming.
BRIAN Secondly, I’d probably bring the peanut butter cups. I just love them. They’re phenomenal! Just like a Reeses. After the topical rubdowns, I’d probably want to get high and relax, so I’d definitely munch a few PB cups and then lay in the sun and try to catch some crab or fish and drink some coconut water.
BRIDGES If I am on the fence about cannabis and its ability to heal the body, what are you going to tell me to get off of that fence?
BRIAN Try our topical. None of the euphoria or high that may intimidate certain age groups and restrict them from trying medicinal Cannabis products….with ALL of the healing. You don’t get high, but you reap all of the medicinal benefits of Cannabis. Its perfect for Grandma, or your yoga loving wife or daughter who cares for their body.
BRIDGES How has cannabis helped each of you besides business?
TIM It has always helped me with my anxiety and depression. It helps me approach each day with positivity.
BRIAN I can finally sleep at night. No more back pain or sciatica! I love it. It takes away my anxiety and helps me with my depression and antisocial nature.
BRIDGES What’s next for OM?
BRIAN More competitions. More awards. More sales. More patient pop-ups and meet and greets. We are trying to increase our exposure across the board, and are working hard to be found state-wide. We want to ensure our products are available at every corner of the state, so regardless of where you live as a medical patient, you can walk into your local dispensary and try our award winning products for yourself.
It is that time again, a time for eating until we pass out, a time for not wearing real pants, and a time for ignoring personal questions from distant family members. Yes, folks I am talking about Thanksgiving. However, in the cannabis community, we like to call it by another name and that is Danksgiving. I mean, obviously it is because we smoke serious dank but how is that different than every other day of the year?
Well, because during November, after we smoke, our munchies get a little more serious think about it. During this time, we trade in the cereal and bag of chips we got from the gas station for some homemade turkey and stuffing! Not to mention how much you wont care that your cousin Katherine burned her mac and cheese for the 4th year in a row when celebrating Thanksgiving the cannabis friendly way.
In light of this joyous occasion, I thought what better way to celebrate than to infuse our munchies with our dank. Thus, I have compiled a small list of Thanksgiving inspired edibles so we can achieve top level munchy status. Let’s begin, shall we?
Place the potatoes in a large pot and cover with cold water. Add two teaspoons of salt. Bring to a boil and cook for 20 minutes, or until tender.
In a small saucepan heat the cream with the canna-butter.
Drain the potatoes, place in a bowl and add the cream/butter mixture. Mash well, and add salt and pepper to taste.
Stoner Stuffing
Preheat oven to 350 degrees F.
Heat the regular butter and canna-butter in a large skillet. Add onion, celery and garlic and cook over low heat for 12-15 minutes.
Put the onion mixture into a large bowl. Add the bread, parsley, sage, rosemary, salt and pepper. Add the stock and mix well. Place the stuffing in a large baking dish and cook for about 30-40 minutes. Serve hot.
1 can Turkey, Vegetable or Chicken Stock Whichever you prefer
2 Onions Sliced Thin
2 tbsp Fresh Rosemary Chopped Fine
2 tbsp Freshly Chopped Sage
1/3 cup flour
1/2 cup Balsamic Vinegar
Salt & Pepper As Desired
1 large Skillet
INSTRUCTIONS
Melt the cannabutter in the skillet. Preferably melt it on low as to avoid burning it.
Add the onions and sauté them to a golden color which should take about 10 minutes.
Add the rosemary and sage and further sauté the mixture for another 10 minutes.
Now add the flour and whisk vigorously for about a minute or so. Now slowly whisk in the stock of your choice until the mixture thickens and turns in to gravy. Be sure to stir frequently.
Now add the vinegar to the marijuana infused gravy and simmer it for 15 minutes and add salt and pepper to taste.
Prepare the edible pie dough at least an hour in advance to allow time for the dough to chill. To make the cannabis-infused pie dough, combine in a large mixing bowl the flour, sugar, and salt. Cut both the cannabutter and regular butter into small cubes, about the size of peas, and add them to the bowl. Work the butter into the dough with a spoon until the mixture is crumbly and the butter is evenly dispersed.
Add the iced water one tablespoon at a time, stirring just enough to combine the water and flour. Do not over-mix this dough and remember that the mixture should feel crumbly and not-at-all wet and sticky.
Turn the dough onto a clean surface and gather into a tight ball. Wrap and store in the refrigerator for at least an hour, and up to a full week before using.
Before assembling your Thanksgiving edible pumpkin pie recipe, make sure to preheat your oven to the fan-favorite temperature of 420 degrees Fahrenheit.
Shape the pie crust by removing your dough from its wrapping and placing it on a clean, lightly floured surface. Evenly roll out the dough until about a quarter inch thick, then lift and place (gently) into a well-greased pie tin.
At this point, you will need to blind bake your pie crust, which simply means pre-cooking it a little so the filling doesn’t make the crust all wet. Use specialized baking weights or (in a pinch) beans in parchment paper to weigh down the crust as you pre-bake it for ten to fifteen minutes, or until firm, but not browned.
For the pie filling, combine in a large mixing bowl the pumpkin puree, condensed milk, two eggs, pumpkin pie spice mix, and a dash of salt. Pour filling into pre-baked crust and place in oven. Bake for fifteen minutes at 420 degrees, then finish the pie at 350 degrees for another 40 minutes or until finished.
Remove your cannabis-infused pumpkin pie from the oven and allow it to rest for at least 45 minutes, or until room temperature. Serve with a large dollop of whipped cream!
Whether you’re the type of person to place a Santa inflatable in your yard the day after Halloween, or the sight of Christmas trees before Thanksgiving makes you cringe, there’s no denying that this is the perfect time to start thinking about holiday gifts.
If you have a medical marijuana patient in your life, as so many of us now do, searching for gifts can be a daunting task in the ever-growing cannabis industry. With so many options to choose from, I thought I’d narrow the list down to a few suggestions for every type of consumer.
I have a feeling that Christmas shopping will look a little different for some of us this year, particularly for those social distancing or stuck in quarantine due to health conditions, so I’ve included several online options to ensure an easy and accessible gift buying experience.
As always, a simple act of service like a home cooked meal might be the most thoughtful gift during a holiday as busy as Christmas, but if you’re wanting to go the extra mile and share something tangible that your loved one will truly enjoy, you’ve come to the right place.
Looking to support local business? Send a design to Sweet Leaf Accessories on Facebook or Instagram for a quote on custom lighters, rolling trays, ash trays, and more!
Another opportunity to support local, if you’re in the OKC area you can grab a pair at RT66 Organics in Bethany, or shop custom creations in the Dope Mama Facebook group.
I don’t personally know anyone that splurges on these papers for themselves, but who wouldn’t love finding a pack of papers with a little extra flare in their stocking? You can subscribe to receive exclusive deals (like 20% off your first order) on their website or find them at your favorite head shop
The EVRI device is perfect for concentrate lovers on the go, with 3 different attachments offering a variety of ways to consume. Be on the look out for a product review, coming soon!
Help your favorite person keep their car smelling fresh and support these local kiddos while you’re at it by purchasing a Car Freshie from Sniffies by Bernard
Dime Bags are made out of hemp and are the Mary Poppins purse of all stash bags. Pro tip – fill it with lighters, papers, and a new glass piece from your favorite local head shop
You get major bonus points if you choose a spot close enough to their house to deliver. You could also opt to pay for a week’s worth of meals through a meal delivery service like this one.
Covering everything from infusing ingredients to using those infusions in your entrees and appetizers, this is the most useful cannabis cookbook I’ve used to date.
You’ve probably seen GoldLeaf posters in some of the dispensaries you’ve visited. These giant infographics are both classy and educational, making them the perfect wall décor for the cannabis chef in your life. If wine isn’t their thing, GoldLeaf’s online store offers a wide selection to choose from.
Zox believes that kind words can change the world, so not only do they infuse more love into the world with their bracelets, but every order placed also helps the company provide a year of clean water for someone in need.
The most trusted and premium subscription box in the industry, Cannabox is partnered with some of the biggest names on the market like Raw, PuffCo, and Grav.
The Dojabox sells out pretty quickly, but it’s 100% worth the effort if you can snag one for the more feminine smoker in your life. Each box includes a glass piece along with a variety of self-care products and smoking accessories.
Obtaining a med card can be an expensive process, but mobile clinics are at least making the process more accessible. If you have a loved one in your life who needs a card but can’t afford it, or simply doesn’t know how to go about the process, take the time to sit down with them and help them through it. You can see the doctor and upload your application virtually here.
If your person likes to support a cause that’s close to their heart, see if you can help in any way or make a donation in their name. This is one of the most thoughtful gifts I’ve ever received, personally.
Many people leave work and can’t wait to get home for their- release the day sesh. Evening munchies are the trickiest because, after a long hard day at work, why would you tell yourself no? After saying yes to everyone else, why would a no be ok for you?
Well, focus it on health and you can have just about whatever you want. The goal here is to consume a nice comfortable, flavored, delicious meal when those munchies say hello. Many confuse this with quantity; we don’t need huge and heavy plates. We need colorful electrifying plates loaded with nature. When Cannabis is consumed to heal, the food ingested should be focused on the same.
Grits (ya’ll know I’m a southern girl): topped with a protein and a green veggie. Tip: chopped celery, onions, and peppers go really good with grits. Try it with avocado! This is a great anytime of the day meal.
Loaded mushroom caps: sauté and/or bake the caps. If you like them raw- it’s fine to eat that way. Add some other veggies like corn (well this is a starch- but works), chopped carrots, spinach, boiled potatoes- whatever your pleasure- on top of the cap.
Dairy-free DIY Pizza: grab apremade pizza crust (for carb control substitute crust for tortilla’s). Make a homemade pizza sauce (blender, tomatoes, chopped garlic, arrowroot (for thickness), fresh basil, and spices). Your favorite veggies- chopped and sautéed on stove for toppings (squash, zucchini, peppers, onions, fire roasted tomatoes, and mushrooms used in photo). Bake on 350 until crust begins to brown.
No Mayo, No Egg Potato Salad: 4 large potatoes, boiled, mashed, and mixed with mustard, turmeric, olive oil, and garlic- let cool. For no oil diets, use a savory vinaigrette, and add your choice of chopped veggies seasoned with salt, pepper, and Greek seasoning. Drizzle Italian dressing over the top. If the concept of no egg is too much, add cooked tofu.
Sautéed/ boiled cabbage: chop and cook the cabbage- add seasoning, and if sauteed, other chopped veggies. This is so light that you can eat the whole cabbage head and not feel bad- heck, pair it with spinach.
For some people, Cannabis is consumed for assistance with appetite, for example, cancer patients. For many people, the increase in appetite is not desired and actually keeps some from consuming Cannabis. Regardless of the reason, when the munchies hit, what we eat shouldn’t be bad. It may taste great but is there any value?
The craving for a chocolate bar is normal but 3 of them may be over doing. It’s important to have healthy options nearby when the effects of the Cannabis sesh kick in. There should be healthy and satisfying meal optionshere to choose from: fruits, veggies, natural sugar, and water.Plants and hydration usually don’t fail.
Instead what happens is people run to the local store to grab bags of chips, multiple candy bars, and slushies. For someone who consumes often, these choices will cause pain later if weight gain isn’t the goal. The more fulfilling way is to meal and snack prep the healthy way.
Chickpea salad/ mashed chickpea- very filling! Grab a can of chickpea/garbanzo beans, drain and mash them, add a little Italian dressing and garlic powder, add chopped peppers or relish and onions, and add a little mustard if you wish. You can eat alone- with nut crackers, on a corn tortilla, over your lettuce/salad.
Cucumber salad; chop up a cucumber, use a little Italian dressing, add tomato, avocado, onions- basically your favorite raw veggies.
Sautéed mixed veggies- or maybe you want to eat them raw. Use Italian dressing, it adds so much simple flavor to foods.
These options are packed with natures greatness and serve as both food and medicine. It’s important to keep the good flow of greens in the body. Consuming Cannabis and then eating bad foods, is a little backwards in the treatment of the body. Smoke up, but eat well.
This salad is one of my favorite dishes on a hot summer day or when I am craving something crunchy when the munchies hit. Jam-packed with dense nutrients such as healthy fats, vitamins, and minerals you won’t expect a sluggish feeling after indulging in a bowl of this delicious salad!
Celery works well as a salad base due to its numerous health benefits including its anti-inflammatory properties, anti-microbial benefits, while providing hydration to vital organs through improved digestion.
Serving Size: 1
Ingredients:
3 Stalks Celery
3 Dates or 2 tablespoons dried fruit of choice
12 Almonds
2 Teaspoons Medicated Olive Oil
1 Teaspoon Lemon Juice
Red Chili Pepper Flakes to Taste
Directions:
Soak dates in warm water for 5 minutes (not necessary with other dried fruit)
Chop celery into bite-size pieces
Coarsely chop almonds
Chop dates once softened
Toast almonds on medium to low heat for 7-10 minutes depending on personal toasting preference
Combine all ingredients in a medium mixing bowl, toss gently.
Serve immediately or chill in refrigerator 10 minutes
No matter how you slice it, it is hard to find someone who does not love pizza. That yummy cheesy goodness is hard to resist and makes for the perfect comfort food. From pepperoni to unique flavors like Philly cheesesteak and deep dish to thin crust, there are flavors out there in baked pizza pie form for everyone. Taking our love of pizza and combining it with the healing effects of Cannabis, Stone Edibles has brought us a pizza we didn’t even know we needed. Now, we do not know how we ever lived without it!
Happie Flower Pizza is a mouthwatering healthy edible that will have you wondering where it has been all your life, trust me. They are made from locally sourced products such as Lovera’s Cheese and are offered in two flavor options, the three-cheese blend and the vegan option. I am sure a majority of our readers have seen those deep freezers colorfully decorated chilling in your favorite dispensaries. Those freezers contain these 8” personal cheesy treasure that are begging you to take them home and stick them in your oven. This heaven on a crust is organic, gluten friendly, and non-GMO but if you are not too health conscious do not let that detour you from giving these a try.
I had the opportunity to catch up with Jonna Nowakowski, pastry chef turned weed wonder chef for Stone Edibles, and the amount of joy she had for this product beamed through the phone. “The pizzas are delicious, and I normally work with sugar and sweets, I am a pastry chef!” She giggled through the line with her infectious laughter. Her passion for natural ingredients and methods on how to compliment those ingredients with THC is spilling into her home community of Oklahoma and you can taste it in every bite. Jonna focus is laser like when it comes to creating the perfect entourage experience by infusing THC, CBD, and terpenes for these delicious pizzas and there is no denying it when you finally get to taste this pizza.
Jonna is in charge of the infusion, but the organic sprout spelt dough and home-made sauce come from an Oklahoma City Foodie favorite, Stone Sisters Pizza. Sheli, Tracy, and Tami are the three sisters behind this amazingly healthy and delicious pizza bar. I was able to speak with one of the sisters, who is the owner of Stone Edibles, Sheli Stenseth. When Sheli’s late husband was diagnosed with cancer she knew she had to focus more on the right food for her family and less on her career path as a pharmaceutical sales executive. So, she jumped headfirst and got her certification in traditional nutrition and set out to change the world.
Just from speaking to her for a few moments, I can tell you her passion is unmatched when it comes to nutritional food and the benefits it has for your body. Sheli is all about making a positive impact and change on the world through her love of people and pure organic food which has translated perfectly to her endeavors in the cannabis community with Happie Flower Pizza. “We wanted to create a healthy alternative for patients with diabetes for instance, instead of a lot of the alternatives you see on the shelves.” I could hear the empathy in her voice when she made this statement to me. Trust me when I say, all that passion translates deliciously to the pizza.
So next time you see one of those beautiful treasure chests of a freezer while you’re out shopping for medicinals, pick up a Happie Flower Pizza. Be on the look out for anther pizza flavor coming soon from Stone Edibles, here is a hint, oink oink!
It is easy to substitute the regular coconut oil with an infused coconut oil and create delicious edibles with a low dose, perfect for microdosing. The strain I used was provided by Envie Cannabis Boutique in Tulsa, OK and is Sativa dominant to assist in stimulating my endocannabinoid system.
These delicious lemon meltaways are low in carbohydrates, free of artificial sugars, and won’t derail me from my goals. The one thing I like the most about this recipe is how simple it is to make and the quantity it yields.
Ingredients
1 1/2 cups almond flour
1/4 cup organic lemon juice
1/4 cup 100mg THC Silver Haze from Envie Cannabis Boutique
Line two cupcake pans with paper liners or line two cookie sheets with parchment paper, set aside.
Prepare the balls:
Add all ingredients for the meltaways to a food processor and process until everything is well combined. The mixture should have a smooth and thick consistency, like raw cookie dough.
Test the mixture by taking out a spoonful to see if it’s firm enough to roll into a ball shape. Depending on the type of sweetener you use, you may need to let them firm a little in the refrigerator before rolling into a ball. If they aren’t firm enough to roll into a ball shape, put the mixture in the refrigerator for about 10-15 minutes, then remove and proceed to Step 3.
Assembly:
Use a small cookie scoop or small spoonful to take a small amount at a time and roll them into the palms of your hands into a ball shape. If they start to stick to the palms of your hands, just rub a tiny amount of coconut oil on your palms and continue.
You may leave them plain, or roll the balls in organic shredded coconut flakes, organic cane sugar (not lectin-free) or organic powdered sugar (not raw or lectin-free).
Place the balls on the prepared cookie sheet and transfer them to the refrigerator for about 15-30 minutes to firm.
Store in an air-tight container in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
Nutritional information is for (1) meltaway which is (1) serving and equals approximately 1-5mg of THC per meltaway depending on size.
This inflammation-fighting powerhouse beverage is a favorite of mine. Its rich and indulgent texture makes it the perfect drink to sip slowly and enjoy. The combination of ingredients works together to prevent cellular damage, improve mood, supporting brain function, lowering blood sugar and boosting the immune system.
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
Pinch of black pepper
½ teaspoon grated fresh ginger (powdered works in a pinch)
1 cup full-fat coconut milk or milk of your choice
1 teaspoon Cannabis-infused honey
1 tablespoon organic virgin coconut oil
Directions
In a small saucepan, combine the turmeric, cinnamon, pepper, and ginger. Whisk in the milk of your choice, honey and coconut oil. Heat over medium heat for 5 minutes, until very hot but not boiling.
Pour into a blender or use frother to blend carefully and enjoy
Head over to www.Bohooils.com and save 15% Cannabis-infused honey and ALL cannabis-related products with code WELLNESS.
If you give Punxsutawney Phil’s opinion any weight, springtime is going to arrive before the actual season makes a change. As the temperatures begin to poke their heads above 60 degrees once again, most of us can feel that shift, when we finally throw open the windows, knock out the spring cleaning and yard work, and go enjoy a day outside with friends and family. It’s a refreshing time of year, with everything waking back up and turning green, and for many, it’s also a busy time of year. School is getting ready to wrap up in just a few short months for some, graduations or new jobs for others, and as the days get longer, so do our to-do lists.
While some people have had their fill of filling casseroles or rich soups over the winter months, the extra chores that often come along with springtime, along with the still-chilly nights, keep these hearty dishes on the menu for many. With Saint Patrick’s Day right around the corner, it felt appropriate to present a cannabis-infused dish with roots in Irish culture: shepherd’s pie.
While the recipe below uses beef, shepherd’s pie traditionally used lamb or mutton, as you would guess from the name, but you can also use ground chicken or turkey if you’d prefer. Both the potatoes on top and the meat filling are infused in this recipe, so if you prefer a lower dosage, feel free to swap out infused butter for plain old salted butter. If you’re pressed for time, or simply don’t want to mess with fresh mashed potatoes, feel free to use instant from a box and prepare as you normally would.
As always, make sure anything you cook with infused butter or oil is properly labeled or secured out of reach of unsuspecting fridge-raiders.
Ingredients:
Mashed potato topping:
1 ½ lbs. Russet potatoes
¼ C whole milk
¾ tsp. Salt
¼ tsp black pepper
1 egg yolk
4-5 tbsp cannabutter
Filling:
1 C diced onion
2 large carrots, peeled and finely diced
2 garlic gloves, finely minced
1 ½ lbs ground beef (use chicken, turkey, lamb or protein of choice)
1 tsp salt
½ tsp black pepper
4 tbsp cannabutter
2 tbsp all-purpose flour
1 C chicken broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
½ C fresh or frozen peas
½ C fresh or frozen corn
11×7 baking dish
Instructions:
Potatoes:
Preheat oven to 400, peel all potatoes and cut them into chunks, about ½ inch in size.
Place the potatoes in a medium pot and cover with cold water, then place pan over high heat and cover with a lid. Bring to boil.
Once boiling, remove the lid and lower the heat to medium or medium-low. Continue to simmer the potatoes for approximately 10-15 minutes more, until they are extremely tender and ready to mash.
Melt your cannabutter in the microwave and allow it to cool considerably before mixing it with the whole milk. (Careful: putting hot liquid into a dairy product can cause it to curdle, so take the extra time and let your butter cool off.)
Drain the potatoes carefully, and return them to the now-empty pot. Use a potato masher if you have one, or a large fork otherwise, and begin to mash the potatoes. About halfway through, add your milk and melted butter, and continue to mash until you have smooth potatoes. Add your egg yolk, salt and pepper, stir to thoroughly combine, and set aside.
Filling:
Add cannabutter to large skillet, melt over medium heat on the stove. Once the butter is hot, add in the diced onions carrots. Saute for 4-5 minutes, until they begin to soften.
Add the minced garlic, and stir, allowing to saute for 2-3 minutes more.
Add your ground beef or other protein, and season with salt and pepper. Cook your ground beef until it’s finely broken down and browned.
Once the meat is fully cooked, sprinkle on the two tablespoons of flour, allow to cook for 2-3 minutes, then add the chicken broth, tomato paste, Worcestershire sauce, thyme and rosemary. Stir well to combine.
Bring the contents of the skillet to a boil, then reduce the heat to low and cook the filling for 10-12 minutes, until the sauce has thickened considerably.
Stir in the corn and peas at the end, ensure they’re warmed fully before removing from the heat.
Pour the meat and sauce into your 11×7 baking dish. Top the meat with the mashed potatoes, starting around the edge of the dish and pressing down with a rubber spatula. Making this seal will help ensure it doesn’t bubble over during the cooking process, saving you from a potential headache. (If you want to take an extra preventative step, place your baking dish on a sheet pan.)
Bake in the oven for 25 minutes, or until the potatoes have started to turn golden brown.
Remove from oven and let cool for at least fifteen minutes before serving.
Congratulations my fellow Oklahomans, we survived another holiday season! Whether you went dashing all the way through New Year’s Eve, or hobbled through the holidays, it’s been a mad rush. Now that it’s back to daily life for most people, many find during the first few weeks of the new year, that they feel a little run down or maybe even a bit under the weather. Influenza (Flu) cases are popping up across the state and it’s important to take care of yourself. While cooking is often the last thing people want to do after the holidays, something simple and hearty, like the cannabis-infused chicken tortilla soup can be an easy meal with a medicated and slightly spicy boost for when you are feeling worn thin.
The cannabis kicked the soup offers will vary based on the potency of your cannabutter or oil, whichever you prefer to use, and if you’re concerned about adding too much, simply combine your infused butter or oil with pure butter or oil, to make a less-potent dose in the proper amount needed for the recipe. If you’re fighting a head cold or for any reason simply don’t want to inhale your medicine, something like this soup can be a comforting way to get good food and good medicine down the hatch. For patients who may be a little more sensitive to spicy foods, free to dial this back as much as you need, or even try changing up the flavors if you’d prefer, and if you’re really looking for a way to make this a speedy meal, simply grab a rotisserie chicken to use.
As always, it’s important to remember to make sure your infused creation is properly labeled and stored separate from the non-infused goodness in your kitchen, to prevent any potential mixups.
Ingredients
2 whole chicken breast (can use rotisserie chicken)
2 cloves of garlic
2 boxes of chicken stock (low sodium if you prefer)
1 Spanish onion
2 15 oz cans of black beans, drained
1 10 oz can of Rotel (mild, but use what you prefer!)
1 red bell pepper
½ green bell pepper
3 C hot water
3 TBSP cannabis infused butter or oil
3 TBSP tomato paste
1 ½ TSP cumin
1 ½ TSP chili powder
1 TSP garlic powder
Whole tortillas (to be cut into strips, can use tortilla chips if preferred)
Salt/Pepper to taste
Instructions
Preheat the oven to 375 degrees. *Note, if you’re using rotisserie chicken, feel free to forgo the first several steps, and pick up on Step 9.
Take a small bowl and mix cumin, garlic powder, black pepper, chili powder, and salt in it.
Take chicken breasts and drizzle them with 1 tablespoon of cannabis-infused olive oil.
Then, sprinkle the chicken with the spice mix from the small bowl. A tip here: Do not forget to do this on the both sides of the chicken.
Keep the rest of the spice mix aside.
Put the spiced and greased chicken breasts on a baking sheet.
Put the baking sheet into the oven for 20-25 minutes. A tip here: You should make sure the chicken is cooked thoroughly.
Once the chicken is ready, remove the baking sheet from the oven and let the chicken breasts cool down.
Meanwhile, dice Spanish onion, red bell pepper, and half of green bell pepper.
Mince garlic.
Take a large pot and pour 2 tablespoons of cannabis-infused olive oil into it.
Place the pot on the stove and turn on medium heat.
Once the oil is preheated, add the diced onion, red and green pepper, and minced garlic.
Stir the mixture and add salt and pepper to taste.
Shred the cooled off chicken breasts into long and thin strips.
Once the bell peppers get soft and onion translucent, add the shredded chicken. A tip here: It usually takes about 5 minutes to cook the vegetables.
Stir the mixture well.
Add the “Rotel” tomatoes and chilies, chicken stock, tomato paste, black beans, and water to the vegetable and chicken mixture.
Bring the mixture to a boil.
Then, reduce the heat and let the mixture simmer for 45 minutes. A tip here: Do not cover the pot.
Take whole corn tortillas and cut them into uniform strips of about 2 inches. Put them aside.
Simmer the soup for 30 more minutes. A tip here: Do not forget to stir the soup occasionally.
Then, taste the soup and add some chili powder or salt if necessary.
Remove the soup from heat and let it sit for 5 minutes.
Add the tortillas strips to the soup and let it sit for 5 more minutes.
Ladle the soup into the bowls and top each serving with the garnish you have prepared beforehand.
The sugar-powered fun of Halloween is over, and the Christmas season is waiting just around the corner, along with other beautiful holiday celebrations. As much as I love carving pumpkins, and decorating for the holiday season, Thanksgiving holds a special place in my heart for a multitude of reasons. There’s something really heartwarming about gathering together with your friends and family and being grateful that you’re together, but for this holiday, there’s something that most of us enjoy just as much, if not more (we won’t judge): the food.
Whether your family and loved ones create a traditional feast with turkey and the fixings, or if you forge your own culinary path for Thanksgiving, there’s something about pecan pie that almost makes it mandatory this time of year. It’s a classic, sweet-with-a-hint-of-salty dessert that you can make before your holiday gathering with minimum effort, and depending on whether or not you make your own crust, you can make it a pretty potent treat for your holiday medicating needs.
Pecan pie has become even more popular in recent years thanks to a lot of customizations to the classic recipe. The one we’ve chosen to share is a classic recipe, but however you want to add some pizzazz to your pie, there’s a way: caramel pecan pies, chocolate pecan pies, mini pies, huge sheet pies, cheesecakes..the list goes on, so don’t be afraid to branch out a little. We won’t judge if you decide to bake more than one with different flavors added; you know, for research.
As always, make sure you keep your infused pie properly labeled or separated from the desserts for general consumption, just to keep anyone from any unexpected Thanksgiving-esque naps. It’s also important to remember that this recipe, however delicious it is, is infused, so eating multiple slices in a short amount of time may result in an extremely potent effect, so go back for seconds of this with caution.
Note: If you’re low on time or just not a fan of making your own crust, you can absolutely use a pre-made pie crust from the store, but if you want an extra opportunity for infusing your pie, we’ve also included a very simple recipe for a cannabutter pie crust, for all your infused pie needs.
Cannabutter Pie Crust
Ingredients:
1 ½ C all purpose flour
½ Tsp. salt
3 Tbsp. white sugar
½ C cannabutter – very cold
3 Tbsp. ice water
1 large egg yolk
Parchment paper and dry beans/pie weights for pre-baking
Instructions:
Preheat oven to 425In a large bowl, combine your flour, sugar, and salt, and using either a fork or a pastry blender, cut in your cannabutter until the mixture looks like it’s coarse and crumbly.
Add your yolk to your ice water, mix, and then combine with the flour and butter, until the mixture forms a ball. Wrap in plastic, and refrigerate for at least one hour. While the dough chills, grease a nine inch pie plate with nonstick cooking spray or oil, whatever you usually use to bake.
Roll out the dough until it’s ⅛” thick, and carefully place it into the greased pie plate, making sure the crust doesn’t hang over unevenly on any side. Trim or crimp edges as you desire, then poke holes in the bottom with a fork. After greasing one side of a piece of parchment paper, place it grease-side down on the crust, top with the dry beans or your pie crust weights, and bake for 10-12 minutes. Remove the weights and paper, cover the edges of the crust with foil, and bake for 5-8 minutes, or until it’s dry to the touch. Baking it lightly before adding the filling will keep the bottom crust from becoming overly soft, but if you prefer it that way, feel free to skip this step.
Canna-pecan pie
Ingredients:
Pie crust, either homemade or pre-packaged
1 C packed light brown sugar
¾ C light corn syrup
6 Tbsp. cannabutter, melted
2 Tsp. vanilla extract
½ tsp. Salt
3 large eggs
2-2 ½ C pecan halves
Instructions:
Heat oven to 450 degrees. In a medium bowl, mix together your cannabutter, corn syrup, brown sugar, salt, and vanilla. Use a whisk to beat in the eggs, and stir in the pecan halves. If desired, save some halves to decorate the top neatly before baking.
Bake for 10 minutes, then reduce heat to 350 degrees, cover the edges with foil if desired, and continue baking for 45-50 minutes, until the filling is set and golden brown. Cool for at least one hour, or until the middle is more solid.
October has finally rolled around, and with it comes what is a favorite holiday for thousands of people across the country: Halloween. This fright and sugar packed time of year is full of treats, ranging from candy from the store to some of the fright-themed offerings concocted for Halloween parties, like jello brains or even severed finger pigs in a blanket. Whether it’s costumes or in the kitchen, people get incredibly creative around this time of year, and the recipe we’ve selected to share for this month allows patients to create and customize their medicated version of a classic Halloween treat: the popcorn ball.
It’s hard not to love these salty and sweet treats, especially when they’re homemade. They’re easy to make, easy to store, and if you want, you can really have fun decorating them or adding different flavors to the mix. Add cannabutter instead of plain butter, and you’ve got a quick edible that you can easily adjust the size/dose of while you make them. If you’re throwing a patient-friendly bash, consider sending your guests home with little ready-to-make kits, so that all they need is their own cannabutter and their kitchen to make their own medicated popcorn balls. This recipe uses chocolate chips to add a little touch of extra sweetness, but feel free to forgo them, or add additional flavors like peanut butter chips to change it up.
As always, it’s extremely important to make sure that your edibles and infused goodies are properly labeled wherever you store them. Halloween can be scary enough, and while a good prank or scare is always fun, it’s never fun to be overly medicated, or even medicated when you didn’t want to be, so keep that in mind! If you have guests, especially with little ghouls in the house, keep your infused goods far separated from the party treats!
Cannacorn balls
Ingredients:
20 cups popped popcorn*
1 ½ C milk chocolate chips (can use semi-sweet or dark if preferred)
2 1/c C powdered sugar
1 stick of cannabutter
¾ C light corn syrup
1 C mini marshmallows
Cooking spray
Note*: For a tiny little extra kick, feel free to pop the corn yourself, using medicated cooking oil.
Instructions:
Dump the popcorn, chocolate chips and any other additions you’d like into a very large bowl, and spray a sheet pan with cooking spray. In a medium saucepan, over low heat, melt your cannabutter, sugar, corn syrup, and marshmallows, stirring frequently to make sure it doesn’t burn. Once the mixture boils, turn the burner off, and pour it over the popcorn mixture. Stir it to evenly coat, allow to cool to a safe enough temperature, then form quickly into balls and place on the prepared baking sheet. If you have additional chocolate chips or anything, simply melt them in a separate bowl, and drizzle on top as you prefer. Let them cool, and enjoy, or stash away for a cool fall day.
When September rolls around, most people and their families are settling back into the school-year rhythm, getting used to their class schedule, and even starting to gear up for a busy holiday season that seems to start earlier and earlier each year. For many people, something else usually starts towards the end of August and early part of September that is important enough to schedule weddings and celebrations around: football. Whether it’s college or pro, thousands of people across the state watch football, and hundreds who attend the games tailgate outside of the stadiums before kickoff. Whether they’re firing up their portable grill in the stadium parking lot or cooking at home, game day festivities almost always revolve around good food, and more often than not, fans are serving up some kind of barbeque.
Oklahomans are no exception. We love our college teams, and this year, thousands and thousands of OSU and OU fans are also card-carrying cannabis patients with the opportunity to enjoy both their medicine and the tradition of cooking out for game day for the first time. There’s no better way to celebrate than by taking your barbeque recipe up a notch with a cannabis infused, sweet and slightly spicy sauce that, while it requires a little work in advance, can be made and kept on hand as often as you need it.
Barbecue beef ribs on the grill. Extreme shallow DOF with selective focus on center rib.
While you can cook this recipe over low heat on your stove, using a crockpot makes it effortless, and using a liner in said crockpot can minimize your cleanup even more, which can be a lifesaver on a busy day of football and friends. The oil used in the recipe below is infused coconut oil, but if you have olive oil, or even infused vegetable oil, feel free to swap it out with what you have!
Canna-que Sauce
Ingredients:
1 TBSP minced garlic
1 finely chopped medium onion
¼ C cannabis-infused coconut oil
1 TBSP honey
2 TBSP chili powder
2 TSP black pepper
½ TSP cumin
⅓ TSP cayenne pepper
24 ounces (1 bottle) of ketchup
1 C packed brown sugar
¼ C brown or yellow mustard
¼ C apple cider vinegar
¼ C Worcestershire sauce
Instructions:
Heat oil over medium-low heat in the bottom of a medium-sized saucepan, add onion and cook until softened.
Add garlic and cook for another minute, then stir in the chili powder, cumin, cayenne and black pepper.
Stir in the ketchup and remaining ingredients, and cook uncovered for approximately twenty minutes, stirring frequently.
Cool, and stick it in the fridge until ready to use.
Spring in Oklahoma is a beautiful thing, with plenty of sunshine and warm air finally returning to the state. We go from being relatively cooped up to getting our hands and feet in the dirt, whether for work or a hobby. More often than not, what we eat changes too. This time of year, gardens come back to life, and fruits and veggies become more plentiful. This is the perfect time of year to try out those recipes that are a little lighter like the one we’ve brought today. If you’re able to use local berries for this one, more power to you!
This particular one can be prepared in a variety of ways. If you don’t have access to a grill, you can definitely prepare it either in the oven or on your stove top, and it’ll still be delicious. But, if you’re lucky enough to be able to grill, this is a great chance to stretch your grilling legs before summer. It will take the flavor to a whole other level. In addition, the vinaigrette recipe used to marinate the chicken also makes the perfect finishing touch for almost any salad. So don’t be afraid to experiment with it later on. It’s super simple, all you need is a blender, and you can make it in advance and keep it in the fridge.
As always, how strong your final product is depends on the strength of the infused produce you used. The more precise you are in creating your cannaoil, the more precise you can get with your dosages in the end. Practice makes perfect!
Infused Raspberry Vinaigrette marinated chicken
Ingredients for infused raspberry vinaigrette
1 C. fresh raspberries, washed
½ C. infused olive oil
¼ C. apple cider vinegar
1 ½ TBSP maple syrup
1 TBPS lemon juice (if desired)
Salt and Pepper to taste
Blend all ingredients in a blender or food processor until emulsified, and set aside for now.
Take two pounds of chicken breast, boneless and skinless, and arrange in a single layer in a pan. Pour ½ cup of vinaigrette over the chicken, and use tongs to turn the pieces over, to ensure even coverage. Place the chicken in the fridge to marinate for 30 minutes to one hour, then prepare your clean grill by heating and oiling the grill grate lightly to prevent sticking.
Cook the chicken over high heat on the grill, about 2-4 minutes each side, until the internal temperature at the thickest point reads 160 degrees. Remove from grill and let the chicken sit in a pan, covered loosely with foil, for 5-10 minutes. Serve with a salad, or over rice with veggies!Want to add a little kick? Add garlic powder, pepper, and paprika or cumin to the marinade before pouring it over the chicken for a smokier flavor.
Ahh, the pot brownie. A staple of early cannabis culture that’s still a favorite today. These treats can pack quite a punch in a delicious, chocolatey square. There are dozens of different variations of brownies floating around the web. Everything from caramel and nuts to marshmallow fluff. Today we’re throwing back to a classic, fudge brownie (if you want to add nuts, we’ll let that slide).
As with any edible recipe, how much cannabutter you use (and the potency of said cannabutter) will impact your end result. If your butter is particularly potent, or you’re relatively new to cannabis with a low tolerance, simply use half cannabutter, and half traditional unsalted butter. Don’t be afraid to tweak and adjust the amounts to your needs and preference. Your brownies, your rules!
Ingredients:
1 stick cannabutter (split with regular butter if desired)
¾ cup cocoa powder
1 cup cake flour
1 cup white sugar
1 cup brown sugar
½ tsp. Salt
4 oz. semisweet chocolate
¼ tsp. Baking powder
¼ tsp. Baking soda
2 large eggs
1 tsp vanilla
Directions:
Preheat your oven to 350*, and soften your cannabutter. Grease a 9×9 or 8×8 pan and line with parchment paper.
Mix together your dry ingredients, and in a separate bowl, combine your vanilla and eggs.
Melt the semisweet chocolate in the microwave in short bursts, and let cool if it got too warm before slowly mixing it into the vanilla and eggs. Add your softened cannabutter and gently fold it in until just combined.
Gently mix the wet ingredients into the dry bowl, taking care not to over-stir, until just combined, and scrape brownie batter into prepared pan. Tap the pan firmly and carefully on the counter a few times to help smooth out the mixture and remove air bubbles.
Bake for 15 minutes, rotate the pan, and bake for another 15. Remove, and let cool for ten minutes, then, using the parchment paper, carefully lift them from the pan to fully cool. Once cooled, cut up and enjoy.
Make sure you keep the leftovers in properly labeled containers so there are no surprised consumers later!
Winter in Oklahoma is often a mixed bag, but when those cold days finally blow in, few things are as comforting as soup or chili on a cold night, especially with cornbread.
Ahh, cornbread. A comfort food classic, as sweet or savory as you prefer, and if you’ve got cannabutter on hand, it can be a good-for-the-soul dose of your favorite medication strain. While sweet yellow cornbread will always be a staple, especially in the southern part of the country, this recipe packs quite a punch, both from the bud and from the spice of the peppers.
Ingredients:
3 tablespoons cannabutter
1 tsp garlic powder
1 1⁄2 tsp onion powder
1 small red bell pepper, seeded and chopped (about 3⁄4 cups)
1 jalapeno, seeded and finally chopped
1 cup fresh (or frozen) corn
1 tsp salt
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1⁄2 tsp sugar
3⁄4 Monterey Jack cheese
2 large eggs
1 cup buttermilk
Directions:
Place rack in the center of oven and preheat to 400 degrees F.
Melt 1⁄2 tablespoon of the cannabutter in a skillet over medium heat, and saute peppers until softened. Remove from heat and cool.
Grease 9 inch cast iron skillet or 9 inch baking dish, and place in the oven to preheat for ten minutes.
In a mixing bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Add the cheese, cooled veggies, eggs, buttermilk, and remaining cannabutter. Whisk until just combined. Don’t overmix!
Using pot holders, remove the hot skillet carefully from the oven. Pour the batter into the skillet, and return the skillet to the oven Bake for 25-30 minutes, until golden brown and cooked throughout.
Remove from oven and allow it to sit for a few minutes before cutting into wedges and serving.
If you’re reading this, congratulations. You’ve survived the holidays. Whether you sprinted to the finish line or you were barely crawling, chances are you’re feeling the post-holiday slump. From the constant rushing around to the seemingly endless barrage of incredible food, alcohol and treats, by the time the new year rolls around, we tend to be running on fumes. With all of the indulgences of the holidays, when January arrives our thoughts turn to our resolutions, and more often than not, that means eating better to help undo some of the damage to our bodies inflicted over the last several weeks. For most people, eating better means fewer carbs and more wholesome, less processed food.
For cannabis patients, edibles can be a great asset, but when you’re making an effort to cut back on unhealthier foods, a pot brownie may not be the right choice to fit into your New Year’s resolutions plans. Luckily, if you are making your own own cannabutter/cannaoil, or have access to legally purchasing from a dispensary, you have more flexibility. Any recipe that calls for butter or oil can become an edible, though it may be harder to get a more precise dose with certain recipes, so if your doctor has recommended a specific dose, keep this in mind.
As always, the potency of the end product depends on how strong you made your cannabutter/oil, and if others who don’t medicate often will be partaking in your meal, make sure they know which side dish is medicated so there are no surprised guests.
The recipe we’ve selected this month is exceedingly simple, low-carb, slightly cheesy, and flat out delicious. Even if your resolutions don’t involve eating better or trying to drop some of that holiday weight, it’s an easy way to eat your medicine without turning to a potentially sugar-loaded cannabis treat. It takes less than half an hour to prepare, and if broccoli and cauliflower don’t float your boat, feel free to swap it for any vegetable you prefer!
Cannabis-roasted Parmesan Broccoli and Cauliflower
Ingredients:
4 cups broccoli florets
4 cups cauliflower florets
⅓ cup cannaoil or cannabutter (melt the butter if using cannabutter)
4 cloves garlic, minced
⅔ to 1 cup of Parmesan cheese, your preference – Reserve about half to sprinkle on top once it’s finished
Salt/pepper to taste
Instructions:
Preheat the oven to 400* F. Line a large baking sheet (or two smaller ones if you prefer) with parchment paper or foil.
Mix the broccoli and cauliflower florets together in a large bowl. Add the cannaoil/cannabutter and garlic, and toss to coat evenly. Sprinkle with salt and pepper, and toss again.
Arrange the veggies in a single layer on your baking sheet(s), and make sure they have plenty of space. Roast for 18-24 minutes, and toss/stir halfway through for more even cooking. Cook until the edges are browned.
Before serving, sprinkle the remaining parmesan cheese on top and toss. Serve warm and enjoy!
*If you like your vegetables to have a little extra kick, add sliced bell peppers to the mix, or add just a touch of chili powder when seasoning before it goes in the oven. For a dairy free option, simply leave out the parmesan, and use cannaoil rather than cannabutter.
It’s the holiday season and, for most people, it’s a time to spend with family and friends – enjoying the simple things or shopping together for gifts for one another. One of the most popular holiday activities is often baking, whether for your own family, for gifting to loved ones, or, just simply, for you. While it can be the most wonderful time of the year, it can also be one of the most stressful times for many people. It’s common knowledge that stress relief is one of the many benefits of cannabis use so, this year, why not combine cannabis with your holiday baking with cannabis sugar cookies?
Once you’ve made cannabis-infused butter or oil, anything you use it in becomes an edible. That goes for those cannabis sugar cookies and other sweets whipped up during this time of year. To help ease some of that stress and anxiety that can come along with the rush and hubbub, we’ve got a medicated sugar cookie recipe to share with you. They’re a festive way to give yourself a body high that’s relaxing without being overwhelming. Not to mention, for your cannabis-friendly friends, a batch of these cookies makes a great gift!
Before you start.
Make sure you have some cannabutter prepared. See our recipe in our previous issue if you need to make some. It’s easier than you think!). The dose of THC per cannabis sugar cookie will depend on how potent your butter is, and whether or not you add plain butter in place of any portion of the infused. You can also use infused coconut oil if you prefer. But be aware that this may change the flavor and texture of the final product. So experiment at your own discretion.
Cannabis sugar cookies:
Time – 45 minutes start to finish
Yields – About 24 cookies, dependent on size
Ingredients:
2 ½ cups of flour, extra for rolling
1 cup of sugar
1 cup of cannabutter
1 egg
1 TSP baking powder
1 TSP vanilla
1 TSP salt
Directions:
Beat together sugar, cannabutter, egg and vanilla in a large bowl, on medium speed if using a mixer, until thoroughly combined and smooth.
Mix the dry ingredients together in a separate bowl.
Adding a small portion at a time, mix the dry ingredients into the cannabutter mixture, stirring until they’re blended well.
Cover the dough, and refrigerate for at least one hour.
Preheat oven to 375* F, remove dough from the fridge.
Flour your rolling surface of choice thoroughly, and roll the dough out until it’s approximately ⅓” thick. Cut cookies, and place them on an un-greased cookie sheet.
Bake for 10-12 minutes, or until they turn a light golden brown.
Remove from oven, place on cooling rack, and let cool completely.
As with any edible, it’s important to make sure your friends and family know which cookies are medicated and which are not. Consider using fun cookie cutters to get your point across.
Cannabis Sugar Cookies
Try a cannabis leaf shaped cutter or by using frosting to decorate them with a weed theme. Keep these treats out of reach of children and unsuspecting consumers. And make sure they’re properly labeled in the container they’re placed in.
These cannabis sugar cookies are perfect to enjoy with a cup of hot cocoa after a busy day of holiday preparation. They are a great accompaniment to a moment of remembering the small things in life. Happy holidays! Enjoy!
There are a wide variety of ways to consume cannabis, but one of the most common (and increasingly popular) methods is to eat it. Foods that have been infused with THC are called edibles. They range from being simple gummy candies to a classic brownie. They can also be gourmet chocolates or even teas.
There are a few benefits that come along with edible consumption. First is a longer lasting body high for most people. There is also a delay to the start of the effects. Lastly, and for patients who prefer it, it is also a smoke free way to consume THC. Many edibles start with good quality cannabutter and, by learning to make it yourself at home, you can make your own edibles in the comfort of your kitchen. You can even use it to turn old family recipes into edibles as potent or low-dose as you need.
Cannabutter is exactly what it sounds like: cannabis butter. If you prefer, you can also swap out the butter for a different type of fatty oil, like coconut or olive oil, but using butter is somewhat of the classic method that helped get the edible industry rolling. Making the cannabutter is pretty straightforward, but there are some basic supplies you should make sure you have on hand to make the process go smoother.
Taking care to follow all of the steps is key, but it is also important to remember that the stronger the cannabis, the stronger the butter will be. Keep this in mind if you’re just starting out with cannabis. Start out low and slow to make sure you do not make it too potent for your use.
You’ll need:
A flat baking sheet with edges
A medium to large saucepan
A glass or plastic sealable container
Cheesecloth or a reusable mesh coffee filter
½ cup of butter
¼ ounce of cannabis (7 grams)
**You can increase the amount of butter you make at one time. For every pound (four sticks) of butter, you can use up to an ounce of cannabis. Add up to 15 minutes onto the cook time in the melted butter if you increase the size of your batch.**
Step 1: To activate the THC in the cannabis (this allows it to bind to the butter’s fat molecules), the bud should be heated in the oven at a low temperature. Heat the oven to 240 degrees, spread the cannabis into an even, single layer on the baking sheet, and bake for 40 minutes, making sure to turn the pan a few times for even heating. The cannabis will dry out and become crumbly. This process is called decarboxylation, or decarbing the weed.
Step 2: Melt the butter over low heat in your saucepan. Use a manual grinder or your hands to break up the cannabis, then add it to the butter.
Step 3: Simmer on low heat for 45 minutes, stirring frequently.
Step 4: Use the cheesecloth or reusable coffee filter to strain the butter into the sealable container. Use a spoon to press as much of the liquid out as possible.
Step 5: Use immediately, or refrigerate or freeze it until you are ready to use it.
You do not have to use your butter in a baked good to reap the benefits. Stir butter into freshly cooked pasta, or melt a little over popcorn in the evenings. You can basically use it anywhere you would use regular butter in cooking, but ALWAYS make sure the other people in your household are aware that there is cannabutter in the fridge or in the food that has been prepared. That way there are no surprises when the THC kicks in.
While some people have had their fill of filling casseroles or rich soups over the winter months, the extra chores that often come along with springtime, along with the still-chilly nights, keep these hearty dishes on the menu for many. With Saint Patrick’s Day right around the corner, it felt appropriate to present a cannabis-infused dish with roots in Irish culture: shepherd’s pie.
Infused Raspberry Vinaigrette marinated chicken
