WHERE FOOD & CANNABIS MEET
CANNABIS COOKING MAGAZINE
HOLIDAYS ELEVATED CANNABIS FROM
SPECIAL EDITION VOL.2
A NOTE FROM CANNABIS COOKING MAGAZINE™'S CO-FOUNDERS
GRATITUDE REFLECTIONS For us, this time of year is all about family, celebrating winter and the warm rich flavors it has to offer.
This publication shares ideas of incorporating cannabis in holiday meals and are intended for people of legal consumption age +21 and older. It is important to know that cannabis is still illegal in many countries and states. We expect and intend for these recipes to be enjoyed with-in the borders of states where cannabis is legal. If you choose to elevate your holiday, chose one dish to elevate—not your entire feast. Just like alcohol, know your limits. Let there be two choices…to infuse or not to infuse, that way everyone can enjoy each dish accordingly.
It’s important to recognize your uniqueness. Every person has their own DNA which guarantees that your body processes all foods and herbs in it’s own way. Your cannabis experience is unique to you. Always consult your physician before adding any new herb or dietary supplement into your diet and be aware of possible drug interactions.
From our family to yours, may you enjoy seasonal happiness celebrating time well spent with your community, family, friends and loved ones. We give thanks for that!
Karmel & Devorah
SAFE CONSUMPTION: ALWAYS CONSULT YOUR PHYSICIAN PRIOR TO ADDING ANY NEW DIETARY SUPPLEMENT OR HERB TO YOUR DIET. THERE ARE POTENTIAL DRUG INTERACTIONS TO BE AWARE OF WHEN INCORPORATING CANNABIS INTO YOUR LIFE. WHEN CONSUMING EDIBLES, UNDERSTAND THAT EATING CANNABIS INFUSED FOODS IS VERY DIFFERENT THAN SMOKING CANNABIS.
CANNABIS INFUSED FOODS METABOLIZE MUCH SLOWER AND THE EFFECTS OF CANNABIS WHEN DIGESTED CAN LAST MUCH LONGER THAN INHALING. IT CAN TAKE EFFECT ANYWHERE BETWEEN 30-120 MINUTES AFTER INGESTION.
CANNABIS COOKING MAGAZINE'S
Seasonal Salads & Starters Canna Butter Quartet Golden Beet, Carrot &Pear Long Live Caesar Arugula Berry & Candied Almond Master Vinaigrette
Sides Moon Puck Biscuits Cranberry Relish Breadless Stuffing Quinoa Tabouli Maple Roasted Butternut Squash Carrot Souffle
Main Courses Classic Elevated Honey Herb Turkey Cedar Plank Salmon Pumpkin Pot Pie
24 Desserts Chocolate Hazelnut Cookies Rosemary Gingersnap Cookies Gluten-Free Elevated Pie Crust Apple Pie Easy Pumpkin Pie Paleo Pumpkin Brule Elevated Whipped Cream Elevated Coconut Cream
Contributors Tasty High Chefs Maia Keller Chef Sebastian Carosi
For those adults breaking bread this holiday season, a way to elevate your celebration is through infused canna-butters. Our friends at Tasty High Chefs in San Diego shared one of their favorite ways to flavor cannabis infused butters —4 ways—making them a perfect gourmet addition to any holiday appetizer trey. This is a simple recipe, easy to make and always a crowd pleaser.
Canna Butter Quartet Recipe by Tasty High Chefs
1 Cup of Unsalted Infused CannaButter
Divide Butter into 1/4 cup portions.
¼ tsp. Smoked Paprika + 1/4 teaspoon Chili
Fold smoked paprika and chili powder into 1 portion
of the butter with a fork. Add 1/4 teaspoon salt and
½ tsp. Cumin
blend until butter is well-mixed. Roll butter into a ball
½ tsp. Dill
with hands and place parchment paper square on top.
½ tsp. Garlic (2 cloves minced)
Squish down with cup bottom, lift parchment and use
2 tsp. Salt (Divided)
a fork to create hash marks on top for an extra fancy
4 three inch squares of parchment paper
For complete instruction on how to make
Repeat with either cumin, dill, or minced garlic for
cannabis infused butter, click here to view
each portion of the CannaButter.
Cannabis Cooking Magazine's Official Pantry Guide
Serve and enjoy as a compliment to bread. A great holiday starter. Pairs well with seafood, meats and salads.
Tasty High Chef is a Gourmet Cannabis Catering Company and Infused Bar Service based in San Diego California. We offer locally sourced, sustainable ingredients to create best-infused food and beverage experiences. We are also the founders of ThinkSimpler, your cannabis-infused pantry staples, coming to California Dispensaries soon. Visit tastyhighchef.com
Golden Beet Carrot & Pear Salad Golden Beet, Carrot & Pear Salad... beauty on a plate! Who needs lettuce to call it a salad? Brilliant colors, root flavors, farm fresh veggies, crunchy nuts, creamy goat cheese, sweet pears and a maple dressing—simply delicious!
*Serves 2-3 people Ingredients 4 Golden Beets (boiled, skinned and peeled) 3 Large Organic Carrots 2 Pears sliced thin 2-4 Tbsp. Goat Cheese about 1 Tbsp per person 1 cup Raw Trail Mix unsalted & should include raisins Dressing: Sea Salt & Ground Pepper to taste 1-2 Tbsp. Cannabis infused olive oil cold-first pressed organic 1-2 Tbsp. Maple syrup 100% pure maple syrup is best! 1-2 Tbsp. Apple Cider Vinegar
Method Place beets into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender ~ to test poke with fork, it is done when you can easily penetrate through to the middle of the beet (about 25 minutes). Drain then place beets into a bowl filled with ice water. This ice bath makes it super simple to peel your beets. Once they cool, remove from ice bath and use your fingers to peel skin off beets. Slice beets thinly and place in large bowl, set aside. Using a vegetable peeler, peel carrots. Once the first layer of carrot skin is removed, continue to peel carrots right into the bowl with the beets. This gives you fancy thin slices without needing special equipment. Add trail mix and sliced pear to the bowl of veggies. Drizzle equal parts maple syrup, apple cider vinegar and olive oil (roughly 1-2 Tbsp each). Gently toss till dressing is evenly distributed. Add sea salt and pepper to taste. Plate salad and add goat cheese to the top. Serve and enjoy!
Long Live Caesar Salad Gluten-Free Cesar Salad
*Serves 2-4 people.
2-3 slices gluten-free bread 2 cloves garlic—finely diced
Elevated Dressing Ingredients:
sea salt & pepper to taste
6 anchovy fillets (packed in oil)
3 Tbsp. olive oil
1 clove garlic—chopped pinch of sea salt
2 egg yolks
Cut bread into ½ or 1 inch squares. In pan over
4 Tbsp. lemon juice
medium high heat, toss cubed bread, olive oil,
1 tsp. Dijon mustard
diced garlic and sea salt. Stir frequently or toss,
2 Tbsp. Cannabis infused olive oil
cooking till bread is toasted on all sides—5-7
½ cup Grape seed oil
minutes. Add fresh ground pepper for taste.
4 Tbsp. Parmesan cheese—finely grated + extra for garnish
Build Your Salad
Fresh ground pepper to taste
You will need 2-3 heads of organic romaine lettuce —washed and chopped
Elevated Cesar Salad Dressing
In a medium bowl combine chopped
Homemade GF Croutons
anchovy fillets, chopped garlic, a pinch of sea salt, egg yolks, fresh lemon juice,
Dijon mustard and 2 Tbsp. olive oil.
Fill large salad bowl, with chopped Romaine
Using a fork stir together. Then using
lettuce. Add dressing 1-2 Tbsp. at a time. Toss salad
immersion blender combine ingredients
with dressing till lightly covers each leaf of lettuce.
and continuously add grape seed oil
Plate salad. Top each plated salad with GF
blending till full emulsion. Dressing
croutons, bit of fresh Parmesan cheese and fresh
should be thick and glossy. Whisk in
cracked pepper. Serve it up!
Parmesan. Season with salt and fresh ground pepper.
Arugula, Berry & Candied Almond Salad Ingredients
How to Make Candied Almonds
16 oz organic arugula
2 cups organic raspberries
2 cups almonds
1/2 cup thinly sliced leeks
1/2 cup organic raw sugar or maple syrup
1-2 cups candied almonds
2 Tbsp. organic raw coconut oil
Master Elevated Vinaigrette Dressing
1/2 tsp. cinnamon
(See vinaigrette recipe on page 9)
1/2 tsp. nutmeg pinch of salt
Toss all washed ingredients in a large salad
Heat a medium non-stick skillet over medium
bowl. Then toss with the Elevated
Master Vinaigrette dressing. See recipe on page 9. Top with candies almonds.
Add 2 cups almonds, ¼ cup raw sugar or maple syrup and 1 Tbsp organic raw coconut oil along with cinnamon and nutmeg. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn. Transfer candied almonds to a parchment paper lined plate. Allow to cool for 10-20 minutes prior to use.
Simply put, a Vinaigrette is an emulsion of vinegar (or other acid like citrus juice) and oil. Add some garlic, mustard, cannabis infused oil and holiday spice blends for a most delicious, healthy Master Elevated Vinaigrette. Perfect for your holiday salad! This dressing is super easy to make and you’ll never need to buy another bottle of salad dressing at the store ever again. Naturally gluten-free, dairy-free, nut-free, vegan and soy-free. The best way to eat clean…to make it yourself.
Master Elevated Vinaigrette
Ingredients 1/3 cup infused olive oil organic, first cold pressed 1/3 cup olive oil organic, first cold pressed 1/3 cup White balsamic vinegar or fresh lemon juice 2 cloves garlic crushed & diced 1 tsp. spice blend (equal parts coarse sea salt, fresh ground pepper, pumpkin
spice or nutmeg)
NUT-FREE. PALEO. VEGAN.
1 tsp. honey 1/2 tsp. Dijon mustard Method Add all ingredients in a medium size bowl. Use a whisk or fork to combine. You’ll see them turn from separate liquids and bind together as one. When you observe your vinaigrette turn creamy, you’re ready to dress your salad. Remember, you can always add dressing to your salads, but it’s hard to take it away. Add a little at a time till perfectly dressed. NOMADIC
GLUTEN-FREE & PALEO
Moon Puck Biscuits INGREDIENTS 2 Tbsp. cannabis infused coconut oilmelted 4 Tbsp. coconut oil-melted 3 cups raw nuts (cashews or pecans 1 tsp. powdered agar agar 1 tsp. baking soda pinch of salt 1 Tbsp. organic agave 2 eggs 2 tsp. apple cider vinegar *keep extra oil on hand for greasing hands. See Method on following page:
GLUTEN-FREE & PALEO
Moon Puck Biscuits METHOD
Pre-Heat Oven to 350º F. Place nuts of choice in food processor and pulse till a fine nut flour is made. Do not over pulse (or you'll make nut butter). Add all other dry ingredients to the nut flour and pulse till combined. Set aside. In large bowl add all liquid ingredients (melt coconut oil before adding to mixture). Using a whisk, combine all liquid ingredients. Next, fold in dry ingredients combining with wet ingredients using a spatula. Oil your hands and scoop out 2 Tbsp. of dough. Form into a round shape and place on parchment paper lined baking sheet. Leave about 3 inches between biscuits as they will expand as they bake. Bake at 350ºF for 15-20 minutes. Let them rest for 10 minutes so they keep their shape. Then they're ready to serve.
Cranberry Relish A vibrant tangy sweet side packed with vitamin C!
This simple side dish is delicious, fresh and bright. Make this the day before and it will be perfect for your holiday feast! Ingredients
1 organic orange
Simplyâ€”cut orange into quarters (rind and
1/2 cupÂ cannabis infused honey
2 tsp. lemon juice
Place all ingredients into food processor of
2 tsp. fresh ginger,
1 bag (12 ounces) fresh cranberries
Pulse till ingredients combine into a relish
1 cup raw pecans or walnuts
1/8 tsp. freshly ground white pepper
When ready, transfer to serving dish and enjoy! 13
Breadless Stuffing A five star dish! This breadless stuffing is nutty & savory in flavor. Ingredients
1/4 cup cannabis infused olive oil
Preheat oven to 350 degrees Fahrenheit.
1/4 cup olive oil
Prep a rimmed casserole dish.
1 lb. mushrooms (any kind chef's choice), cut in
Add 1/4 cup of olive oil, mushrooms,
leek and celery to a large pan. Sauté
1 leek, washed and chopped
over medium heat, for about 5 minutes,
4 stalks celery
until mushrooms are soft. Transfer
1 head cauliflower, broken
cooked veggies to a rimmed casserole
dish. Add cauliflower florets to the dish
1 cup pecans
1 tsp. lemon zest
In a in a food processor, combine
4 garlic cloves
hazelnuts, juice of one lemon, lemon
3 Tbsp. fresh thyme
zest, garlic, thyme, parsley, salt and 1/4
1/3 cup roughly chopped
cup of cannabis infused olive oil. Pulse
until the mixture is well-blended and
1/2 tsp. salt
the hazelnuts are in tiny pieces. Spoon the oil mixture on top of the veggies in casserole dish and mix well. Taste and add salt if needed. Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times so the stuffing does not burn or stick to the pan. Remove from oven. Serve and enjoy,
Quinoa Tabouli A twist on tradition
Ingredients 1 ½ cups vegetable stock 1 cup quinoa 1/2 cup extra-virgin olive oil 2 Tbsp. cannabis infused olive oil 1 cup parsley fresh, chopped 1/4 cup mint fresh, chopped 3 cloves garlic fresh, chopped 2 large tomatoes, chopped 2 Tbsp. fresh lemon juice Sea Salt & Pepper to taste
Method In a medium sized saucepan, combine the quinoa with broth and bring to a boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is absorbed. Scoop cooked quinoa into large mixing bowl. Add chopped parsley, mint, garlic, tomato and lemon juice. Drizzle olive oils into the bowl. Gently fold in all other ingredients till evenly combined. Add sea salt and pepper to taste. Refrigerate in airtight container. When ready, transfer to serving dish and enjoy. This salad can be made up to 3 days ahead of time.
Maple Roasted Butternut Squash Simplicity is bliss.
Method Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with eco-friendly Ingredients 1/4 cup olive oil 4 small butternut squash 1/4 cup cannabis infused pure maple syrup (or honey) 3/4 cup pure maple syrup salt & pepper to taste
parchment paper. Wash and slice each butternut squash in half, lengthwise. Scoop out seeds. Place flesh side up, on baking sheet. Drizzle olive oil, maple syrup and a pinch of salt on each half squash. Do not use all your syrup at once as you will repeat this process 2 times during the roasting process. Bake in oven for 45 minutes. Lightly baste squash every 10 minutes with maple syrup. Remove, finish with fresh cracked pepper and sea salt to taste if needed.
Carrot Souffle This this nutrient dense treat is like dessert and a crowd favorite
Ingredients 1 lb. carrots, chopped 1/4 cup organic raw coconut oil 1/4 cup cannabis infused organic raw coconut oil 1 cup organic raw sugar or pure maple syrup 3 Tbsp. all-purpose gluten-free flour* 1 tsp. baking powder 1 tsp. vanilla extract 3 eggs, beaten (or 6 egg whites) * For Paleo, substitute gf flour for a paleo flour blend
Method Preheat oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil. Add chopped carrots and cook until tender, about 15 minutes. Drain and place chopped cooked carrots in a food processor. Add raw and infused coconut oils, sugar, flour, baking powder, vanilla extract and eggs to the food processor. Mix till combined in a smooth batter. Pour Carrot Souffle batter into a two-quart casserole dish. Bake in preheated oven for 45 minutes. Serve & enjoy.
Classic Honey Herby Turkey Deliciously moist turkey. Brine 24 hours prior to cooking. Ingredients 1 (12 to 16 pound) Fresh Kosher Organic Turkey BRINE 3 cups white wine 6 bay leaves 1 head garlic 1 medium onion, cut in half 1 cup kosher salt (1/4 cup if you use a kosher Turkey ) 1 cup pure maple syrup 10 cups water 2 large lemons 5 Tbsp. Gluten-Free Liquid Smoke
Glaze 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 rosemary sprigs 6 sage leaves 4 thyme sprigs 1/4 cup cannabis infused honey 3/4 cup honey 2 Tbsp. dried rosemary 2 Tbsp. dried thyme 2 Tbsp. kosher salt
Method Brine Directions: Make brine 48 hours before roasting. Add bay leaves, garlic, onion, salt, maple syrup, liquid smoke and water to a large stock pot. Cut lemons in half and squeeze the lemon juice into the pot with the rest of the brine ingredients, and toss in the squeezed lemons. Boil for 15 minutes. Remove from heat and cool too room temp; stir in wine. Add your turkey and ensure full immersion of the bird in brine; Cover pot and refrigerate for 12 to 24 hours. Remove turkey and rinse well in cold water. Add a little coconut oil to the skin, season and add glaze, then roast. Glaze Directions Preheat the oven to 500 degrees F. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine apple, onion, cinnamon stick, and 1 cup of water in microwave safe dish and microwave on high for 5 minutes. Add mixture to turkey's cavity along with the rosemary, sage and thyme. Rub the bird’s skin with dried herbs and cover skin liberally with infused honey to glaze. Then sprinkle kosher salt atop the turkey. Roast the turkey on lowest oven rack at 450F degrees for 30 minutes. Reduce oven temperature to 350F degrees. Cook Turkey 12 minutes per pound. Baste as needed for moist turkey. A 14 pound turkey will take 2.5-3 hours. (Use a meat thermometer to measure the turkey's internal temperature. Remove turkey from the oven when the internal temperature reaches 155F - 160F degrees. The temperature will continue to rise outside of the oven and raise to 165 degrees.) Let turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Note: If you cook turkey on the BBQ, cook 12 minutes a pound at 350 degrees. Always use your outside burners and leave the center ones off for indirect heat. Place bird in the center of the grill; works every time. 19
Cedar Plank Salmon We always serve an alternative to turkey Method Pre-heat BBQ or Oven to 400 Fahrenheit. Rinse salmon filet in cold water, pat dry with Ingredients 2 lbs. wild salmon fillet 1/8 cup olive oil 1 lemon sliced thin 1 cedar plank 2 oz bourbon Cannabis infused sea salt & pepper to
paper towel. On your counter-top, place large piece of foil (large enough to make a pocket around cedar plank and fish together. Place the soaked cedar plank atop foil. Place salmon on the soaked cedar plank. Slice salmon
in portion size servings (this makes salmon easy
*foil is recommended for this recipe
evenly and place lemon slices and cracked
Cedar Plank Preparation:
cedar plank and salmon in a foil pocket to keep
Place cedar plank in a Ziploc bag Add bourbon and water to bag. Soak cedar plank in mixture overnight
and neat to plate). drizzle oil atop salmon pepper on each salmon portion. Wrap entire moisture locked in during cooking. This intensifies the cedar flavor. Place foil-wrapped cedar plank salmon on grill. Cook for 15 minutes or until fish's inner temperature is 145° Fahrenheit. Once salmon reaches optimum temperature remove from the grill, open the foil pocket and plate. Finish with canna salt sprinkled atop each salmon piece.
Pumpkin Pot Pie Note: There are 3 steps to this main course—Roast pumpkins, make pie filling and bake crust toppers. You’ll want to make the acorn garnish elevated pie crust dough 24 hours before making the pot pies. You can also make the pie filling the day before too, keeping your entertaining day stress free. Pumpkin Bowls Ingredients 4 small sugar pumpkins—Use as edible serving bowls 4 Tbsp. olive oil Salt & pepper to taste 4 Tbsp. cannabis infused honey Method Preheat oven to 400 degrees Fahrenheit. Cut pumpkin tops off; scrape out seeds (feel free to clean and roast the seeds on a cookie sheet below your pumpkins and use as a garnish or put them in a bowl to snack on for zero waste). Drizzle pumpkins with olive oil, and season with salt and pepper. Place cut side down on a baking sheet. Roast until tender about 20
to 30 minutes. NOTE: *While pumpkins roast, time to make the filling. After 20-30 minutes, pumpkins should be roasted— soft enough to scoop out pumpkin but, but firm enough to hold their shape. Remove from oven Using hot pads for your hands, gently rotate pumpkins so they sit like bowls—open face up. Drizzle cannabis infused honey on pumpkin rim (1 Tbsp. per pumpkin). Place on plates or in shallow serving bowls. Scoop in pot pie filling (*See recipe of next page). Top with baked pie crust acorn and serve.
Acorn Garnish: Make these ahead of time. Follow the Elevated Pie Crust recipe (pg.25). Instead of placing the dough in pie dish, simply use a seasonal cookie cutter on rolled out raw pie crust, and place on parchment paper lined cookie sheet. Bake at 450 F degrees for 6-12 minutes till golden brown. Remove from oven and allow to cool on cooling rack. Gently place atop pot pie for garnish. Get creative with your cookie cutters; acorns, dreidels, reindeer, stars, santa, wreaths, cannabis leaf, etc. Veggie Pot Pie Filling Ingredients 2 Tbsp. cumin 2 tsp. nutmeg 2 Tbsp. cannabis infused olive oil 1 onion—chopped 1 lb. carrots—peeled and chopped 1 head of celery—chopped 1 head of cauliflower—chopped 1 cup white wine 12 oz. organic cream of mushroom soup condensed 1 lemon—zested and then cut into 5 wedges 2 cups corn (organic frozen corn works fine) 2 cups green peas (organic frozen) Salt & pepper to taste Method Add dried cumin and nutmeg to a large pot over low heat. Allow heat to bring out the aromatics of the spices for about 1 minute. Then add cannabis infused olive oil and onion to the pot. Increase heat to medium and add chopped carrots, and celery. Cover pot, return heat to medium low and cook till onions are translucent and your veggies are sweating. Stir occasionally for 5-7 minutes add a pinch of salt, cauliflower, 1 cup of white wine and fold ingredients together. Place top on pot cooking till cauliflower is soft. Next add condensed cream of mushroom soup, lemon zest, squeeze the lemon juice from lemon wedges, corn and green peas. Stir while bringing to a simmer. Taste. If needed, add salt and pepper to taste. Ladle pot pie filling into plated roasted pumpkins, garnish with roasted pumpkin seeds and/or baked elevated pie crust “cookie”.
Chocolate Hazelnut Cookies Recipe By Maia Keller
The Lighthearted Farmer is a family owned and operated company rooted in Dexter, Oregon. The Lighthearted Farmer specializes in full spectrum CBG & CBD extraction.
These cookies have THC, CBD and CBG working together in synergy. Eating them provides a balanced (and delicious) cannabis experience unlike any other. This recipe makes 12 cookies. Each cookie contains approximately 7.5 mg of THC and 5mg each of CBD, and CBG. (Cannabinoid amount varies depending on THC flower used and amount of chocolate drizzle on each cookie). Cookie Ingredients
Chocolate Drizzle Ingredients
¼ cup virgin coconut oil
1 oz. dark chocolate, melted
0.5 gram dried THC flower, ground 4 ml (4 droppers full) Pure Hemp ⅓ cup hazelnut butter
CBG & CBD oil from The
(We recommend using crunchy!)
¼ cup coconut sugar 2 Tbsp. ground flax
*This is a total of 80 mg of each
6 Tbsp. warm water
CBG & CBD for the whole batch.
½ tsp. liquid stevia 1 tsp. vanilla extract
A few drops of liquid stevia
1/3 cup coconut flour
3 Tbsp. cacao powder ½ tsp. baking soda ½ tsp. salt Method Preheat oven to 350 Fahrenheit and line a baking sheet with parchment paper. In a small bowl, combine ground flax, warm water, liquid stevia and vanilla extract. Mix thoroughly and set aside for flax to gel. In another bowl, mix together coconut flour, cacao powder, baking soda and salt. Set aside. In a small pan over low heat, melt the coconut oil. Once melted, add the ground THC flower. Continue to heat slowly and watch carefully. When the cannabis becomes fragrant and the oil takes on a slight green color, remove from heat and pour into a large bowl. To the coconut oil add coconut sugar and hazelnut butter. Beat together until smooth. Add the flax gel and mix again until smooth. Add dry ingredients and mix until fully combined. Use a cookie scoop to form 12 uniform cookies and place a few inches apart on baking sheet. Bake for 10 minutes. Let cool for 5 minutes on the baking sheet and then move to a cooling rack to cool completely. When cool, place the cookies in the freezer for about 15 minutes to make them cold. This will allow the chocolate drizzle to solidify on contact. Melt the dark chocolate in a double boiler (or a glass measuring cup placed in hot water), add the CBG/CBD oil and stevia if using. Take the cookies out of the freezer. They should be very cold to the touch. If not, put them back in the freezer for a few more minutes. Place cookies back on the baking sheet and this time instead of having them spaced apart, place them all touching together, so you loose as little chocolate as possible. With a spoon about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let rest a few minutes until chocolate hardens. Enjoy! 29
Rosemary Gingersnap Cookies Recipe By Chef Sebastian Carosi
I found this recipe in the Shaker archives at the Canterbury shaker village in Concord, New Hampshire while working as the museum’s culinary director. I have never seen it in any shaker cookbooks or in print anywhere, the piece of card stock it is written on says circa: 1832. Around 1840 the shakers started producing sarsaparilla syrup and were growing acres of rosemary to dry and sell in their dry herb catalog they were so known for... while at the village in the summer of 2005 I tended to some rosemary bushes that’s trunks were as big a round as a small pine tree. This recipe represents everything simple and healing about the Shakers and their lives.... I tried to incorporate as many of the heirloom medicinal herbs and plants, grown or wild into my renditions of traditional shaker cuisine while at the village. If you know the history of the shakers, healthy living, healing medicinal herbs and real homegrown food was a matter not only of life but in their religious practices as well. I have changed very little about this vintage recipe and every time I make it, it further deepens my appreciation for rosemary. I am happy to be able to be called one of three shaker chefs left in the world...
Cookie Ingredients 1 ½ cups room temp salted creamery butter 1 ½ cups granulated cane sugar ½ cup cannabis sugar (made in the mb2e machine by @magicalbutter) 2 large organic pasture raised farm eggs ½ cup dark unsulphured blackstrap molasses 2 tbsp fresh ginger (grated) 4 cups organic all-purpose flour 1 teaspoon baking soda 2 teaspoons a salt flakes ¼ cup fresh organic rosemary from your garden, chopped fine 1 gram water soluble cbd isolate (@revival_cbd_mfg) 1 teaspoon ground dry ginger ½ teaspoon ground cloves 2 drops true terpenes eugenol 1 teaspoon ground cinnamon Method Preheat the oven to 350° or prepare dough a day ahead and chill before baking. In a large, standup mixer, cream butter and sugar together. Then add the eggs, one a time, and continue to beat until each egg is well incorporated. Add the molasses and terpenes, then continue to mix until combined. In a separate bowl, In a separate bowl, combine flour, baking soda, sea salt, fresh grated ginger, fresh rosemary, ginger, cloves, cbd and cinnamon. Next add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition. Place dough in an airtight container for storage. When ready, scoop quarter sized pieces of dough and place them on a parchment lined cookie sheet. Bake for 10-12 minutes or a little longer if you like a good snap. I like a chewier cookie... CHEF TIP: *These are also awesome with some sea salt flakes sprinkled over them before they are baked. 29
Gluten-Free Pie Crust Elevated Pie Crust (Gluten-Free) Ingredients 2 cups GF flour 1 1/2 tsp. salt 1/4 cup canola oil ¼ cup Cannabis infused coconut oil 4-5 Tbsp. cold water
Method Crust Stir together flour and salt in a medium bowl & set aside. Pour canola oil, melted cannabis infused coconut oil and cold water into a measuring cup. Add all liquid ingredients at once to flour mixture. Stir lightly with fork. Form into 2 equal balls. Roll each ball between 12’’ squares of wax paper. When dough is rolled to edges it will be the right thickness. Peel off top sheet of paper. Place dough on pie plate. Remove paper.
Mom's Apple Pie An Elevated Classic Apple Pie Pie Filling Ingredients 7-8 Macintosh apples - 4 cups – sliced thin, peeled and cored 1 Tbsp. GF flour Dash of salt 2/3 – 3/4 cup organic raw sugar 1 Tbsp. raw organic coconut oil 1 Tbsp. lemon juice 1/4 tsp. cinnamon or nutmeg 3 Tbsp. brandy 2 Tbsp. tapioca starch Crust: Use Elevated Pie Crust recipe pg. 25 Method Blend salt, flour, sugar in a bowl. Sprinkle 1/4 of this mixture over the bottom of pie crust. In a large mixing bowl, stir remaining dry mixture with apples as well as tapioca starch and brandy. Fill pie crust by piling high all your apple pie filling. Dot with coconut oil or butter. Sprinkle lemon juice and cinnamon or nutmeg over the apples. Top pie with second crust. Pinch edges together and poke center with fork 3 times. Bake at 450 degrees Fahrenheit for 15 minutes. Turn oven down to 325 degrees Fahrenheit, continue to bake till apples are tender (3540 minutes). Remove from oven and cool to room temperature. Slice, serve & enjoy! 26
Easy Pumpkin Pie Pie Filling 2 eggs beaten 1(16 oz.) can or fresh roasted pumpkin 1 Tbsp. lemon zest 1 cup packed brown sugar 1 Tbsp. pumpkin pie spice 1 Tbsp. GF Flour ½ tsp. Salt 13 oz. Almond milk Crust: Use Elevated Pie Crust recipe pg. 25
Method *makes 2 pies; 8 slices each
Using a mixer, combine eggs, pumpkin and lemon zest. Blend in sugar, spice, flour and salt. Mix well. Add almond milk; mix well. Pour into an pie dish lined with our elevated pie crust. Bake at 425 degrees
degrees Fahrenheit and continue baking 35-40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator until ready to serve. *You may substitute 2 tsp. cinnamon, 1 tsp nutmeg, 1 tsp. Ginger and ½ tsp. Cloves for 2 Tbsp. pumpkin pie spice.
Paleo Pumpkin Brûlée Ingredients Pie Filling 2 eggs beaten 1(16 oz.) can or fresh roasted pumpkin 1 Tbsp. lemon zest 1/2 cup maple syrup 1/4 cup cannabis infused honey 1 Tbsp. pumpkin pie spice 1 Tbsp. green banana flour ½ tsp. Salt 13 oz. Almond milk 1/4 cup chia seeds ___ 1 Tbsp Canna-butter for topping (optional) Method Pre-Heat Oven to 425 degrees Fahrenheit Combine eggs, pumpkin and lemon zest in mixing bowl. Mix by hand or with electric whisk. Next, blend in maple syrup, pumpkin spice, banana flour, chia seeds and salt. Mix well. Add almond milk; mix well. Pour into round baking dish. Bake at 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and continue baking 35-45 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Once fully cooked, if top is not browned, add a drizzle of melted canna-butter and canna honey to top. Turn your oven on to broil for 1-3 minuets till top browns. If you're fancy and have a cooking torch, you can use that to achieve the beautiful toast of brûlée. 28
Elevated Whipped Cream Cannabis Infused Whipped Cream Ingredients 16 oz organic heavy whipping cream 1 oz hemp CBD Elixr* (we used MÜRU's water soluable elixr) 1 Tbsp. maple syrup (optional) ¼ tsp. vanilla extract Method Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream, vanilla and sugar into the cold bowl—whisk until fluffy and stiff peaks form. Gently fold in cannabis glycerin tincture. Keep chilled until ready to serve. *There are many other methods to infuse cannabis directly into cream and coconut cream. This is just one simple way to elevate your holidays.
Cannabis infused Coconut Cream Dairy Free Recipe Ingredients 16 oz Coconut Cream ( 2 cans coconut cream) 2 Tbsp. hemp CBD Elixr (we used MÜRU's water soluable elixr) 1 Tbsp. powdered sugar (optional) ¼ tsp. vanilla extract Method Open cans of coconut cream. Scoop out only the thick condense coconut cream. Leave all liquid behind. Place coconut cream in refrigerator for at least 2 hours. Place mixer bowl and whisk in freezer for at least 20 minutes to chill before mixing. Scoop coconut cream, vanilla and sugar into the cold bowl and whisk until it is thick and fluffy. Gently fold in cannabis CBD glycerin tincture. Keep chilled until ready to serve. 29
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