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…
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…
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
- 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.
- 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.
- Serve immediately and enjoy! Any unused portion can be saved in the freezer for up to 4 weeks.
- Break up the bananas and add them to a high powered blender. Add the sunflower seed butter and vanilla extract.
- Add the coconut milk to a bowl and the xanthan gum. Whisk until fully incorporated.
- 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.
- Squeeze the kava while kneading it in the coconut milk for 2 more minutes.
- 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.
- 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.Share this:
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.…
On the second day of Kushmas, my true love gave to me: two chocolate treats — infused with cannabis, of course. One of the best ways to warm up during the winter months is with some decadent chocolate indulgence. Yesterday, we brought you pot in…
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:
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…
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…
Pumpkins or squash originated in the ancient America’s which varied in different shapes, sizes, and colors from the pumpkins we know today. Throughout history these hearty winter squash served as an important food source that saved many people from starvation during the colder months. In the present day, pumpkins are still a revered food source and can be found in various recipes across different cultures. A popular recipe both in ancient times and the present is roasted pumpkin seeds which can be enjoyed a number of different ways. This specific recipe uses seeds from the sugar pumpkin which possesses a sweeter firmer flesh that is ideal for baking. This way you can utilize not only the seeds of the sugar pumpkin but also use the flesh to make a delightful pumpkin pie or custard. Lastly, this recipe is best paired with strains that have earthy, woodsy, or sandalwood flavor profiles. As these types of flavors really deepen the taste of the salted pumpkin seeds for a lip-smacking treat that you will want to make every late fall harvest season.
During ancient times in the America’s, it is believed that Native American’s cultivated pumpkins along creek and river banks with other crops such as sunflowers, beans, then eventually corn. From this emerged the tradition of the “Three Sisters”, where pumpkins were grown with corn and beans because the three plants mutually benefited from each other. In this relationship, the corn created a natural trellis for the bean vines to grow along while the beans created nitrogen rich soil and stabilized the corn stalks during high winds. While the pumpkin vines prevented weeds from infesting the ground which would rob the Three Sisters of valuable nutrients and also regulated moisture in the soil. Because pumpkins could be harvested right up until the first freeze and then later be stored for months, this squash was able to feed families in a variety of ways throughout the winter. Native American’s roasted, baked, and boiled the flesh over fire for consumption. They also dried then ground pumpkins to make flour and roasted their seeds for food in addition to medicinal purposes.
Today, we are most familiar with Sugar pumpkins, Jack-O-Lantern pumpkins, and heirloom varieties. Sugar pumpkins make everything from pies to muffins to sweet breads to custards whereas Jack-O-Lantern pumpkins are used solely for decorative purposes. Heirloom varieties or seeds that have been handed down generation after generation are generally baked, broiled, sautéed, or roasted then eaten alongside a meal. By selecting a sugar pumpkin for this recipe you get the benefit of roasting the seeds along with the option of preparing the sweet flesh for another recipe as this is the tastiest of all pumpkins. When preparing this recipe for roasted kief pumpkin seeds I would recommend pairing strains that possess earthy, woodsy, or sandalwood like terpenes and flavonoids. The following 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. Finally, when you make this recipe, reflect back on the history of the pumpkin and give thanks to the generations before you who handed down their knowledge so freely. Enjoy each bite as you also say goodbye to Fall and hello to Winter.
Mise en place:
- 1 small sugar pumpkin
- Olive oil
- Sea Salt
- Black Hawaiian Sea Salt
- Black Pepper
- Decarboxylized gram of Kief from your strain of choice
- Gut the sugar pumpkin and clean the seeds thoroughly in running water. The easiest way I found to do this is to add the pumpkin seeds to a large bowl and let gentle running water go into the bowl while I clean off the seeds.
- Add the cleaned seeds to a large pot. Once all of the seeds have been transferred over, add ¾ of cold water to the pot. Add in one teaspoon of sea salt and bring this mixture to a boil. Let this mixture boil for 5 minutes then drop to a simmer for 10 more minutes. Drain the seeds then blot dry with a towel or paper towel.
- Preheat your oven to 325 degrees. Spread the dried seeds onto two sheet pans and drizzle olive oil over the seeds. Now flip and turn all of the seeds into the olive oil then make sure that all of the seeds are lying flat on the pan. Season the seeds with Black Hawaiian sea salt. You may choose at this point to add the kief to the pumpkin seeds or wait till after they are roasted.* Roast the seeds for 15 minutes. Using a wooden spoon, stir up the seeds then roast for another 5-10 minutes or until crunchy. Pull from the oven then scoop up all the seeds and olive oil with a rubber spatula into a jar or container. Enjoy warm from the oven!
To properly decarboxylize kief: 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. You now have decarboxylized or “activated” medical kief that is ready for consumption.
*There are a few ways that you can medicate these delicious roasted sugar pumpkin seeds:
1) Add the decarboxylized kief after the Black Hawaiian sea salt. Do not worry about spilling some kief on the pan as you will be scooping up all of the seeds and oil with a rubber spatula.
2) Add the decarboxylized kief after the seeds have been pulled from the oven and scraped into a jar. To add the kief after: remove the seeds and olive oil from the pan into a jar then sprinkle the kief over the seeds. Gently stir the warm seeds so that they are coated with the kief mixture.
3) Mix the decarboxylized kief with other herbs and spices of your choice such as: garlic, onion powder, thyme, or sage. At this point you can choose to add the mixture before or after the seeds have been roasted. To add the mixture after: remove the seeds and olive oil from the pan into a jar then sprinkle the mixture over the seeds. Gently stir the warm seeds so that they are coated with the herbed kief mixture.
4) Add the decarboxylized kief to olive oil and infuse the olive oil. Then coat the sugar pumpkin seeds with the infused olive oil.
If the gram of kief tests at 50% THC, fifty percent of 1,000mg would be 500mg. So if you added 1 gram worth of kief into the total recipe at 50% THC and had 8 servings worth of roasted pumpkin seeds it would look something like this: 62.50mg 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 gram by half or make even smaller servings such as 16 to produce 31.25mg per portion.
If it is unknown what the percentage is, then you would be consuming 0.125g of activated kief if you broke it into 8 servings. What this denotes is that if you weighed out 0.125g on a scale, that amount of kief would be in your roasted pumpkin seed serving. Refer to the dosing chart in my book if you would like to tailor your dose and experience even more.
I would recommend strains that possess earthy, woodsy, or sandalwood like terpenes and flavonoids. The following would be ideal: Hashplant, Alaskan Ice, Purple Haze, S.A.G.E, Herijuana, or Burmese Kush.
Photo Veganbaking.net. For the hard copy and original photos please visit: SKUNK Magazine Volume 11, Issue 2Share this:
There are many things that come to mind when people think of the “Rock ‘n’ Roll” lifestyle. Things people often think of are passionate music, sex, drugs, charisma, excess, luxury, inspiration, fast living, money, fame, groupies, worldly travelling, and trashed hotel rooms. Drawing upon the…
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: