Tag: Gluten-Free

Vegan Gluten-Free Blue Dream Terpene CBD Brownies

Vegan Gluten-Free Blue Dream Terpene CBD Brownies

Sometimes we are just in need of a delicious warm from the oven chewy ooey gooey brownie. A dessert that spans all seasons and times of day – this treat can whipped up and baked in a jiffy. This time around I decided to swap…

Vegan Gluten-Free Miso Broth Recipe

Vegan Gluten-Free Miso Broth Recipe

Miso soup is a life saver on this diet as it breaks the monotony of cold beverages throughout the day. It also supplies your body with much needed nutrients, salt, protien, and essential nutrients. Miso is rich in B Vitamins, Vitamin K, Vitamin E, and…

Just Kavalicious: Vegan Gluten-Free Kava Banana Nice Cream

Just Kavalicious: Vegan Gluten-Free Kava Banana Nice Cream

You scream, I scream, we all scream, for Vegan Kava Banana Nice Cream! A wonderfully delicious and healthy dairy free option – this creamy dessert is sure to please even the most die hard ice cream lover. A smooth blend of frozen bananas, full-fat coconut milk, vanilla, sunflower seed butter, and kava powder – this recipe is easier than any traditional ice cream could dream of being.

Fu’u kava powder is used in this recipe as it possesses a complex coconut and roasted tree nut like flavor. This strain also is not as bitter as some other varieties making it the perfect addition to any banana nice cream recipe. Fu’u brings about a social euphoria that is akin to a very good social sativa. It inspires conversation, good mood, light hardheartedness, and creativity. Really, the perfect night cap after a dinner with friends on the weekend!

The roasted coconut and tree nut flavor profiles of this strain marry harmoniously with the tropical flavor of the bananas and creamy coconut milk. The addition of the sunflower seed butter adds a depth and buttery mouthfeel to the banana nice cream. A combination that might have you replacing dairy ice cream really soon! Enjoy with your friends and loved ones for an ultra decadent treat without all the guilt!

Mise en place:

  • 5 frozen organic bananas
  • 3 tbs sunflower seed butter or another nut butter of your choice
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon powdered Fu’u kava*
  • 1/8th teaspoon xanthan gum

Method 1:

  1. Break up the bananas and add them to a high powered blender. Add the sunflower seed butter, coconut milk, vanilla extract, kava, and xanthan gum.
  2. Blend until the mixture becomes a creamy soft serve. You can add more coconut milk if you want to thin the consistency or add less to make it thicker.
  3. Serve immediately and enjoy! Any unused portion can be saved in the freezer for up to 4 weeks.

Method 2:

  1. Break up the bananas and add them to a high powered blender. Add the sunflower seed butter and vanilla extract.
  2. Add the coconut milk to a bowl and the xanthan gum. Whisk until fully incorporated.
  3. Take some cheesecloth and add the kava powder to the center. Tie it up and place it into the coconut milk. Let the powder soak for 2 minutes.
  4. Squeeze the kava while kneading it in the coconut milk for 2 more minutes.
  5. Add the milk to the bananas, sun butter, and vanilla extract. Blend until the mixture becomes a creamy soft serve. You can add more coconut milk if you want to thin the consistency or add less to make it thicker.
  6. Serve immediately and enjoy! Any unused portion can be saved in the freezer for up to 4 weeks.

Yield: 4 Servings

*For beginners, I recommend 1/2 teaspoon to 1 teaspoon for this batch of Vegan Kava Banana Ice Cream. You can increase it as you get used to the medicinal effects of the kava. You can add up to 1 tablespoon if you want a stronger effect.

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Fourth of July Cannabis Recipe: Gluten-Free Strawberry Cough-Infused Overnight Oats

Fourth of July Cannabis Recipe: Gluten-Free Strawberry Cough-Infused Overnight Oats

This marijuana-infused breakfast is a great way to start your Fourth of July with a kick of color and cannabis. Let’s face it, every Fourth of July, we all celebrate — hard. Those of us hosting backyard barbeques across the nation will be whipping up…

New Year’s Resolution: Eat Healthy Edibles

New Year’s Resolution: Eat Healthy Edibles

Another New Year comes, and we find ourselves once again making goals, resolutions and promises to ourselves and others. For many people, making healthy food choices is always top of the resolution list, as the over-indulgence of the holidays inevitably ends up expanding the waistline.…

Vegan Gluten-Free Dark Chocolate Kush Hazelnut Drops

Vegan Gluten-Free Dark Chocolate Kush Hazelnut Drops

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

Directions:

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!

Dosage:

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.

Strain Substitution:

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.

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Gluten-Free: Harlequin Grand Marnier Egg Nog

Gluten-Free: Harlequin Grand Marnier Egg Nog

Even if you’re curled up next to the fireplace wrapped in a fur blanket in a state of contentment, this drink surely will make those Christmas lights even more enjoyable. Nothing says Christmas like a nice glass of freshly prepared eggnog after an extravagant holiday…

4th of July: Gluten-Free Chocolate Kush Rocky Road Ice Cream

4th of July: Gluten-Free Chocolate Kush Rocky Road Ice Cream

Whatever you find yourself doing on July 4th, be sure to enjoy this Chocolate Kush rocky road ice cream to help you relax and cool off from the summer’s heat. This Fourth of July, we as a nation will be celebrating our independence from the…

Valentine’s Day Recipe: Dirty Chocolate Thai Chai Latte

Valentine’s Day Recipe: Dirty Chocolate Thai Chai Latte

The uplifting and euphoric effects of this strain will get lovers in the mood while also stirring up some creativity in the sack.

This Valentine’s Day morning start your day off right with a romantic dirty chocolate Thai chai for two. It is quite likely that your mind will begin to whirl with dirty thoughts as this strain effects begin to take hold and the added bonus of caffeine from the espresso will no doubt fuel several morning sessions of love making. The subtle chocolate and coffee notes of this concentrate will uplift the chocolate syrup and espresso on the tongue while the deep hash notes will swirl in harmony with the spiciness of the Bhakti chai. A dirty chai never tasted so good. Pair this body warming drink with a romantic continental breakfast and I guarantee you will not be leaving your bedroom until mid-afternoon. This exotic drink is the perfect catalyst for making this Valentine’s Day one to remember!

Mise en place:

At home barista/espresso machine
8 ounces Bhakti chai or another chai concentrate of your choice
8 ounces skim milk or coconut milk
2 ounces homemade or organic chocolate syrup
2 shots espresso
1/8th gram(0.125) of decarboxylated Chocolate Thai kief (2 servings worth)

Directions:

1. Decarboxylate : 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. Add 1 ounce of organic chocolate syrup into the bottom of two cups individually.

3. Sprinkle a serving of the kief on top of the chocolate syrup in each cup. Swirl the mixture thoroughly with a spoon until well combined.

4. Steam 8 ounces of Bhakti chai, and then add 4 ounces of Bhakti chai to each cup. Stir until well combined.

5. Then add one shot of espresso to each cup and stir until fully incorporated.

6. Next, add 8 ounces of skim milk into a latte pitcher and steam the milk. Once the milk is steamed, pour 4 ounces into each cup. You can choose whether or not to have foam on your chai by using a spoon to hold back the foam in the pitcher.

7. Give it a quick stir with a spoon and enjoy!

8. Add whipped cream, a dash of all spice, a dash of cinnamon, or chocolate shavings if desired.

Dosage:

If the gram of kief tests at 50 percent THC, fifty percent of 1,000mg would be 500mg. So if you added 1/8th gram worth of kief into the total recipe at 50 percent THC it would look something like this: 62.5mg per serving. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the kief down to 1/16th.

If it is unknown what the percentage is, then you would be consuming 0.125g of activated kief. What this denotes is that if you weighed out 0.125g on a scale, that amount of kief would be in each drink.

Strain Suggestions:

I would recommend strains that possess chocolate, coffee, earthy, sandalwood, or spice like terpenes and flavonoids. The following would be ideal if you didn’t have Chocolate Thai: Chocolope, Chocolate Kush, Headband, Harlequin, Spice, Coffee Kush, or Hashplant. If you cannot find these strains don’t panic, just follow your nose and taste buds to finds strains that would complement the dish.

Written for: Cannabis Now Magazine

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Chewy Chocolope Chocolate Protein Cookies

Chewy Chocolope Chocolate Protein Cookies

Enjoy the intense chocolate coffee and spice flavors of Chocolope that will meld with the ingredients of these protein cookies to create a wonderfully addictive taste on the palate. A new year brings about many resolutions in regards to one’s character or physical attributes. Some…

Vegan Gluten-Free Crystallized Kief Ginger Candy

Vegan Gluten-Free Crystallized Kief Ginger Candy

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…

Gluten-Free 5 Ingredient Kief Peanut Butter Cookies

Gluten-Free 5 Ingredient Kief Peanut Butter Cookies

The craving for a nutritious yet sweet tooth pleasing chewy peanut butter cookie danced throughout my dreams last night. Upon waking and not being able to shake such a desire, I obliged without any hesitation. Into the kitchen I went, rummaging through the cupboards and refrigeration to see what ingredients I could play with. As my fingers slid across a jar of vanilla protein powder I found myself creating a spin off of a “Protein No Bake Peanut Butter Cookie” recipe I made in 2010. This new recipe has much more protein with the addition of an egg and is gluten free to boot. Pair with a strain of kief such as Vanilla Kush, Headband, or Maple Leaf to play off the nutty flavor of the peanut butter. Enjoy with a tall cold glass of obligatory milk without all the guilt.

Mise en place:

  • 1 cup natural creamy peanut butter
  • 1/2 cup turbinado sugar
  • 1 egg
  • 1 scoop vanilla rice protein powder
  • 1 gram kief

Directions:

Step 1 – Decarboxylize the kief by preheating 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. You now have decarboxylized or “activated” medical kief that is ready for consumption.

Step 2 – Turn the oven up to 350 degrees F. In a small bowl mix all of the ingredients with a wooden spoon. Once the mixture comes together, divide the dough into 12 servings with a scale. Pat each serving into the shape of a cookie then place the cookie dough onto a cookie tray. Use a fork to flatten the dough in a crisscross pattern. Bake for 14 minutes then pull from the oven. Cool for 8-10 minutes before eating.

Dosage – If the gram tests at 50% THC, fifty percent of 1,000mg would be 500mg. So if you added 1 gram worth of kief into this recipe at 50% THC it would look something like this: 500mg divided 12 servings would equal 41.7mg per cookie. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the gram by half or make even smaller servings.

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