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How to cook with the cannabis plant at every stage of its development — plus, a seasonal cannabis-infused pumpkin pie recipe!
Eating seasonal food has become such a popular trend in recent years that today, almost any chef will tell you: By eating organic local food with the seasons, you are supporting local farmers who choose to grow sustainably. Eating with the seasons also means saving money on produce that is at its supply peak and nourishing your body with fresh food.
Unfortunately, the trend of seasonal cooking has not yet reached into cannabis cuisine. However, in states that allow for homegrown marijuana or in places that have a thriving local cultivation scene, it is easy and environmentally beneficial to integrate cannabis into cooking — both in its various stages of growth and by pairing it with other ingredients — based upon the season.
Ultimately, the best cannabis growing and cooking model for the environment is to grow organic cannabis outdoors with your own symbiotic vegetables and herbs, supporting local regenerative farmers when purchasing your other ingredients and then making the dankest food you can matching what’s available during that time of year.
To fully adopt a seasonal cannabis model, you should start by either sowing seeds or planting clones outside after the last frost. During the summer’s vegetative state, you can pluck a few leaves during pruning and make a delicious, nutrient-dense juice with other fruits and vegetables. As the plant hits the flowering cycle in the early fall, you can prune off the smaller popcorn buds and make live resin or rosin from them, which you could then infuse into different cooking fats or spirits. And of course, after harvest, dried cannabis flowers can be infused into other seasonal ingredients to make edibles that are completely aligned with the season.
Cooking seasonal cannabis dishes and using the plant throughout the different growth stages for food is beneficial for the environment for many reasons. By maximizing the use of parts of the plant that otherwise would be thrown away, such as the leaves, using cannabis as a seasonal ingredient reduces waste and also maximizes the utility of the resources used to grow the plant.
In honor of the harvest season, I bless you with this exceptionally traditional and delicious seasonal pumpkin pie recipe. Happy harvest!
Hashplant Pumpkin Pie Recipe
Ingredients for filling:
- 2 cups organic puréed sugar pumpkin
- 1 can organic sweetened condensed milk
- 2 organic whole eggs
- 4 tablespoons (half a stick) organic cannabutter, infused with Hashplant
- 1 ½ tablespoons of pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
Ingredients for crust:
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) chilled sweet butter
- 4 tablespoons ice water
- 1 teaspoon turbinado sugar
- 1/2 teaspoon fine sea salt
Step 1: For this recipe, you need to start the dough the night before or one hour before cooking time for the crust to set properly. In a bowl, combine the flour, sugar and salt. With a knife, cut the stick of butter into 8 slices and drop into the bowl.
Step 2: Mix by hand until the butter starts to meld with the dry mix. Add in 4 tablespoons of ice water and continue to combine until the mixture is fully incorporated. Press lightly into a semi-flat circle about 6 inches wide and then wrap it in plastic wrap. Refrigerate overnight or for 1 hour prior to cooking time.
Step 3: When you are ready to prepare your pie dough, roll out onto a floured surface and transfer to a 9-inch pie tin. Flatten the dough into the tin and pinch the edges to form a crust on the top. Take a fork and pierce little holes throughout the bottom and sides of the crust. This prevents the crust from bubbling out during the baking process.
Step 4: Preheat your oven to 375° Fahrenheit. In a separate bowl, mix the puréed pumpkin, condensed milk, eggs, Hashplant cannabutter, maple extract, vanilla extract and pumpkin pie spice until fully combined.
Step 5: Pour your pumpkin mixture into your pie crust and lightly tap the pan against a counter to release any air bubbles. Put into the oven and bake for 55 minutes. Pull from oven and let the pie set at room temperature. Decorate with fresh, organic whipped cream for the most comforting fall dessert. Enjoy!
If a gram of Hashplant flower tests at 19 percent THC, then butter infused with the gram would include 190 mg of THC. Therefore, substitute the number of your cannabis’s THC percentage and the amount of flower you have and do the math to figure out your dosing. If you want a smaller dose, cut the flower down to a smaller portion. For a larger dose, add in more.
When preparing this recipe for classic pumpkin pie, I would recommend pairing strains that possess earthy, hashy, woodsy or sandalwood-like terpenes and flavonoids. The following strains would be ideal: Hashplant, Alaskan Ice, Purple Haze, S.A.G.E, Herijuana or Burmese Kush. If you do not have access to these strains, then use your nose and taste buds to find other strains that have similar smell and flavor profiles.
Originally published in Issue 33 of Cannabis Now. LEARN MOREShare this:
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Easter is a special time that is full of celebration and delicious chocolates. This year, why not celebrate with a healthier (but still delicious) medicated take on chocolate treats that you won’t feel guilty about indulging in.
These dark Chocolate Kush hazelnut drops are packed with essential fatty acids, antioxidants, fiber, protein, folate, poly-phenols, vitamin E, vitamin K and flavonoids. Not only will they make your body happy nutrient-wise, they’ll also stimulate serotonin and endorphin production in your brain, which can help promote better moods and sleep.
This recipe also allows for flexibility of cannabis dosage, so you can make them either heavily or lightly medicated: Chocolate Kush is an indica-dominant hybrid strain that possesses strong pain relieving effects and heavy cerebral impacts, a combination that makes for a wonderful lazy Sunday.
These chocolate drops are the perfect treat during Easter brunch or just to munch on throughout the day. Enjoy with a dark roast coffee and the flavors of Chocolate Kush impart a sweet chocolate flavor with a hint of vanilla.
Mise en place:
• 1 cup dark chocolate hazelnut butter (homemade or store bought)
• 1/2 cup ground flax seed
• 1/4 cup Chocolate Kush infused raw coconut oil dosage of your choice
Step 1: Set out the dark chocolate hazelnut butter and Chocolate Kush-infused raw coconut oil until it reaches room temperature.
Step 2: In a medium to large size bowl, add the chocolate hazelnut butter and Chocolate Kush infused coconut butter. With a wooden spoon, stir this mixture until fully combined, then cover and place in the fridge for 15-20 minutes or until firm.
Step 3: Using a scale, tare a new bowl and scoop out the dark Chocolate Kush hazlenut mixture into it. Now divide the mixture into equal servings using the scale and spoon. Roll each serving in your hand to form it into a ball, then roll it in the ground flax seed. Place the dark Chocolate Kush hazlenut Drops onto a cookie tray lined with wax paper as you make them, then place they tray into the fridge.
Step 4: Store in the fridge until you are ready to serve or you can store them in the freezer for long term storage. Enjoy!
If Chocolate Kush’s THC content tests around 22 percent THC, then 22 percent of 1,000 mg would equal 220 mg per gram. Substitute the number of your strain’s THC percentage and do the math to figure out your desired dosage per teaspoon for the cannabis-infused coconut oil that you make.
I would recommend any strain with terpenes that match the chocolaty flavor profile of Chocolate Kush: Chocolate Thai, Chocolope, Chocolate Chunk and Chocolate OG would be great alternative choices. Be creative, follow your nose and taste buds and have fun with it.
Written for: Cannabis Now Magazine.Share this:
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Move over Gin Gin’s, I will have my candied ginger medicated please. This scrumptiously spicy yet sweet candy will surely be a hit for any die hard ginger fan. All it takes is a few simple ingredients, a little patience and love for the ginger root to create this highly delightful recipe. And once you make it, there are plenty of ways to imbibe besides just popping them into your mouth. Chop them up and add them to your morning coffee, a hot cup of tea, baked goods, hot cereal, hot cocoa or savory recipes that need a little zing.
Lest we forget, just because this spicy root is covered in cane sugar does not mean all the health benefits fly out the window. They are still there. These little morsels of heaven will help to combat nausea, the common cold, the flu, muscle pain, menstrual pain, cholesterol, infections and help aid in digestion. These natural benefits become even more powerful with the addition of full-spectrum cannabinoids. The choice of kief is left up to you but I would recommend strains that possess earthy or sandalwood flavonoid and terpene profiles to best match the flavors of the ginger. Some of my favorites would be Headband, Hashplant, Harlequin, Powerplant, Burmese Kush or Mandala #1.
MISE EN PLACE:
- 1 large ginger root (1 cup worth)
- 1 ½ cup water
- 1 gram kief of your choice
- 1 cup cane sugar
- 1/2 cup sugar for dusting
1. Decarboxylize: Preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan.
2. Clean the ginger and remove the skin. Using a knife or mandolin cut the ginger into slices.
3. Add 1 cup of cane sugar and 1 ½ cups of water to a small sauce pot. Stir the mixture with a wooden spoon while bringing it up to a boil.
4. Add the ginger pieces and boil for 5 minutes then drop to a simmer. Cook this mixture for 35-40 minutes until ginger is translucent and the water has reduced.
5. Strain the ginger and place onto a wire rack to cool for 2 hours. Pour the reduced ginger water, which is now a simple syrup, into a glass jar and let cool. When the syrup has completely cooled, close the jar and store in the refrigerator. You can use this ginger simple syrup for drinks, coffee, tea or as a tonic.
6. After two hours, divide the kief into four servings of 0.25g and divide the ginger into four ¼ cups. Take 1 serving of kief and add it to a bowl. Roll ¼ of ginger around until all of the kief coats the pieces. Now add enough sugar to the bowl to coat the pieces again. Return to the wire rack. Repeat the steps with each serving of kief and ginger. Be sure to put each ¼ of ginger into separate areas of the rack to ensure 4 servings.
7. After two more hours add more sugar if the ginger pieces are still wet. Cure the candy for 24 hours on the wire rack. Place each ¼ cup of kief crystallized ginger into bags for individual servings. Enjoy!
Written for: Cannabis Now MagazineShare this:
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Who doesn’t love a good pumpkin pie for dessert during the holidays? Unfortunately, the traditional version of this delicious treat comes packed with saturated fat and calories. Just one little slice of pumpkin pie can pack a whopping 323 calories with 13 grams of fat. Sure, every little bite is a taste of heaven and will flood your brain with ecstasy, but is it worth it? After consuming a traditional holiday meal before dessert, most people are already over their recommended calorie intake for the day. Adding dessert after an over consumption of food will only add to the waistline. That’s why I came up with a simple dessert that will give your taste buds and brain the joy of spiced pumpkin pie without all the guilt, while also bestowing some medical benefits.
Making a pie from scratch takes dedication, passion, love and time. Even for the early birds, the hours seem to dwindle rapidly as all the food for the day is being prepared. Most of the time pies are either made the day before or made bright and early the day of a celebration. Thankfully, this recipe can be made quickly if you prepare both the infused coconut milk and flaxseed mixture beforehand. Then, as the other parts of the feast are ready, you can throw the pudding in the oven to ensure that your guests have a delicious, warm dessert ready for them at the close of dinner.
The strain Black Domina is one of my favorites to pair with pumpkin as it possesses a strong spiced pepper smell when bruised. The flavors of pepper from Black Domina and the sweet spice of pumpkin custard marry perfectly on the pallet. Not only do the flavor profiles match perfectly but the strains effect make it picture-perfect to pair with desserts that follow a heavy meal.
At 95 percent indica and testing between 18-20 percent THC, this strain will lull you into a deep state of relaxation with a deep narcotic feeling on the body. Medically speaking, this strain is perfect to treat migraines, insomnia, anxiety, depression, nausea or tummy troubles and pain.
This pudding is the perfect way to end a wonderful meal with family and friends at a loving dinner table. Happy Holidaze!
Servings: 5 (recipe can be doubled or tripled to adjust for extra guests)
Dosage: This particular strain had 18 percent THC, which means there is 900mg total in the infused coconut milk. This breaks down into 180mg of THC per ramekin.
Mise en place
- 1 can of pumpkin (15oz)
- 1 cup canned whole coconut milk infused with 5 grams of Black Domina
- ¾ cup vegan brown sugar
- 8 teaspoons ground flax seed
- 8 teaspoons water
- 1 teaspoon cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 teaspoon Mexican vanilla extract
- 1 teaspoon almond extract
- Add the whole coconut milk and ground Black Domina to a double boiler. Cook this mixture on the 5/6 setting on the stove for 1 hour. During the hour, gently work the cannabis periodically into the milk. Then strain and cool. In a small bowl add the ground flaxseed and water. Mix until it forms a paste and let it rest in the refrigerator for 18 minutes. After the 18 minutes, pull it from the fridge. You can also make this mixture in advance and let it sit in the fridge until you’re ready to make the baked pudding.
- In a mixing bowl combine the pumpkin, coconut milk, brown sugar, flax seed mixture, pumpkin pie spice, sea salt, cornstarch, Mexican vanilla extract and almond extract.
- Preheat the oven to 350 degrees. Gently oil five small ramekins and pour the pumpkin pie batter into the dish. Bake for 55 minutes. Now pull the ramekins from the oven. Serve the baked pumpkin pudding with a dollop of vegan whipped cream on top.
Written for: Cannabis Now MagazineShare this: