In celebration of a new year and a new decade, here are some tasty and simple cannabis-induced recipes for your delectation. I have selected an appetizer, a salad, 2 main courses, a dessert and a smoothie. Please feel free to share. Enjoy!
1 cup pecans
1 cup cashews
1 cup walnuts
2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
Pinch of cayenne
Salt to taste
3 tablespoons canna-canola oil
1. Heat oven to 300° F.
2. On a baking sheet with sides, combine all the ingredients, mixing well to ensure even distribution.
3. Bake for 20-25 minutes, stirring occasionally.
4. Allow the nuts to cool completely.
5. Store in an airtight container.
Recipe courtesy of Laurie + Mary Jane. Serves 9
2 cups cooked quinoa, ½ cup cooked according to package directions
2 tablespoons olive oil
1 cup corn niblets, fresh or frozen
1 cup edamame, frozen
1 cup peas, fresh or frozen
1 can chickpeas, drained
1 bunch mint, rinsed and chopped
¼ cup red onion, chopped
1 additional tablespoon olive oil
2 tablespoons canna-olive oil
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon garlic, minced
½ teaspoon black pepper
½ teaspoon salt
1. Place the cooked quinoa in a large bowl.
2. In a large skillet heat the olive oil and sauté the corn, edamame, peas and chickpeas for 5-7 minutes. Allow to cool.
3. Add the cooked vegetables to the quinoa along with the chopped mint and the red onion.
4. In a small bowl, combine the olive oils, lemon juice, cumin, garlic, black pepper and salt. Toss well and divide between four dinner plates.
Recipe courtesy of Laurie + Mary Jane Serves 4
High-CBD Cannabis-Infused Chicken in Lettuce Cups
2-3 tablespoons canna-canola oil
1/3 cup bell peppers, chopped
¼ cup scallions, chopped
2 large chicken breasts, finely chopped
2 tablespoons soy sauce
1 teaspoon cornstarch
2 teaspoons rice wine vinegar
½ teaspoon minced ginger
8-12 lettuce leaves, Romaine, Boston, Butter
1. In a large skillet heat the canna-canola oil. Add the peppers and saute for 3-4 minutes.
2. Add the scallions, stir and cook for a minute or two. Place them in a separate bowl.
3. Add the chicken to the pan and saute until no longer pink, 5-6 minutes, stirring occasionally.
4. Return the vegetables to the pan with the chicken and turn up the heat.
5. In a small bowl combine the soy sauce, cornstarch, vinegar and ginger. Add the sauce, stir constantly as the sauce will thicken, and cook for an additional 4-6 minutes.
6. Serve with lettuce leaves and hot sauce, if desired.
Recipe courtesy of Laurie + Mary Jane. Serves 4
Sativa Shrimp Creole
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons. all-purpose flour
1/2 small onion peeled and diced
1/2 small green bell pepper cored and diced
1 large celery rib finely diced
2 tsp. minced garlic
1 can 15 ounces crushed tomatoes and their juices
1 cups chicken or vegetable stock
1 bay leaf
1/8 tsp. cayenne pepper more to taste
2 tablespoons chopped fresh Italian parsley or 2 teaspoons dried parsley
Salt to taste
1/4 gram decarboxylated kief or finely ground hash
1 pound medium shrimp raw, peeled
Cooked rice for serving
1. Melt butter along with olive oil in a large skillet over medium heat.
2. Whisk in flour and cook, whisking constantly, until you have a light brown roux*, about 3 to 4 minutes.
3. Add onions, bell pepper and celery to pan and stir with a wooden spoon until completely combined.
4. Keep stirring constantly, until vegetables are softened, for about 4 minutes.
5. Stir in garlic and cook for another minute.
6. Stir in tomatoes and their juices, stock, bay leaves, cayenne, parsley, salt, and kief or hash. Increase heat and bring mixture to a boil. Reduce heat and simmer for about 15 minutes.
7. Add shrimp, stir to combine, and cook just until shrimp are no longer translucent, about 4 to 5 minutes. Serve over rice. Store leftovers in the refrigerator for up to 3 days.
*Warning About Making Roux
Do not even think about leaving the stove, stir constantly, and I do mean constantly, until other liquid ingredients are incorporated.
Recipe courtesy of Cheri Sicard. Serves 4
Kushy Key Lime Cupcakes
1 box (423 grams) white cake mix
1/2 cup key lime juice
3/4 cup water
1/2 cup cannabis-infused coconut oil
3 egg large
1 cup butter at room temperature
1/2 cup key lime juice
6 cups confectioner's sugar
3 tablespoons lime zest
24 thin slices lime for garnish, optional
Preheat oven to 350° F. Line 24 muffin tin cups with paper cupcake liners.
1. Add cake mix, 1/2 cup lime juice, water, cannabis oil, and eggs to the bowl of an electric mixer. Beat on medium speed until well combined. Make sure no lumps remain. Do not over mix.
2. Fill each cupcake liner until almost full. You should have enough batter for 24cupcakes.
3. Bake for about 15 minutes or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
4. Beat butter and lime juice together with an electric mixer until light and fluffy. Gradually beat in confectioner’s sugar until you have a light, fluffy frosting.
5. Put frosting in a pastry bag with a decorator’s tip or a plastic bag with a small hole and pipe icing onto cupcakes, allowing a small edge to show.
6. Sprinkle lime zest on top of frosted cupcakes. If desired, garnish with a thin slice of lime.
Recipe Courtesy of Cheri Sicard. Serves 24
Blueberry Pomegranate Mango Smoothie
2 cups blueberries, rinsed
1 cup peeled mango
1 cup 100% pomegranate juice
1 cup vanilla yogurt
2 tablespoons canna coconut oil
1 tablespoon honey
1 cup ice
Blend all the ingredients in a food processor or blender until smooth.
Recipe courtesy of Laurie + Mary Jane. Serves 2