Elevations - The Elevation Oil Cookbook

elevations Cannabis Cookbook For Use With D-Line Elevation Oil

vol.1

S T A R T L O W. G O S L O W.

4 Servings

5mg Each

Per Recipe

Per Serving

Each recipe in this book yields 4 servings, and each serving contains 5mg of cannabis oil. Each bottle of Elevation Oil contains approximately 420mg of cannabis oil. Make sure to refer to specific batch results on your bottle’s label for precise dosing.

1/2 TEASPOON............................. 5MG 1 TEASPOON.............................. 10MG 1 T A B L E S P O O N .. . . . . . . . . . . . . . . . . . . . . . . . . . 3 0 M G 1 /4 C U P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 0 M G 1/3 CUP................................... 160MG 1/2 CUP................................... 240MG 3 / 4 C U P .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 6 0 M G MORE...................................... DON’T

Be patient in determining your dose. We recommend 5-10mg to start; do not have more before waiting for the full effects (approx. 2 hours).

Effects can last for 6 to 8 hours. A high tolerance for smoking does not necessarily translate to a high tolerance for edibles. Always remember to “Start Low and Go Slow” to find the minimum effective dose for you.

New England Treatment Access, LLC. (NETA) does not give medical advice. NETA does not make any claims regarding the safety or efficacy of marijuana due to the lack of substantial evidence or substantial clinical data with reasonable scientific rigor. The information provided in this document is based on information reported by patients and other sources and should not be construed as claiming the safety or efficacy of marijuana. This brochure and other materials distributed by NETA are informational only and not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Please Consume Responsibly. This product may cause impairment and may be habit forming. For use only by adults 21 years of age or older. Keep out of the reach of children. This product has not been analyzed or approved by the Food and Drug Administration (FDA). There is limited information on the side effects of using this product, and there may be associated health risks. Marijuana use during pregnancy and breast-feeding may pose potential harms. It is against the law to drive or operate machinery when under the influence of this product. KEEP THIS PRODUCT AWAY FROM CHILDREN. There may be health risks associated with consumption of this product. Marijuana can impair concentration, coordination, and judgment. The impairment effects of edible marijuana may be delayed by two hours or more. In case of accidental ingestion, contact poison control hotline 1-800-222-1222 or 9-1-1. This product may be il egal outside of MA.

Elevation Oil is a product of New England Treatment Access, LLC.

NETA Bruschetta............................

6

Guacamole Bites..............................

8

Pesto Cannaprese.........................

10

Hummus On Cukes.......................

12

The Devil’s Eggs ..........................

14

Green Green Salad.......................

16

French Toast Cubes.......................

18

Jalapeño Hoppers........................

20

Goat & Honey Crostini................

22

Double Baked Potato...................

24

Tomato Soup...............................

26

Oysters Con Cannabis.................

28

Fancy Scallops.............................

30

Caramel Apples...........................

32

Chocomole Pudding....................

34

Pot Chocolate..............................

36

Vegan Cheesequake.....................

38

NORTHAMPTON 118 Conz Street Just Off Interstate 91

8am - 10pm daily

BROOKLINE 160 Washington Street At the corner of Rt. 9 and Washington - Brookline Village Monday-Friday

Saturday & Sunday

10am - 10pm

9am - 10pm

VEGAN

PREP TIME 15 min

NETA Bruschetta

COOK TIME 5 min TOTAL TIME 20 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Preheat oven to 400 F. 2. In a bowl mix together tomatoes, basil, garlic, red

1 french baguette 4 plum tomatoes diced (slightly drained)

onion, olive oil, balsamic vinegar, sea salt, pepper, and Elevation Oil. Set bowl aside to marinate for at least 10 minutes at room temperature.

1/4 cup fresh basil finely chopped

3. Place four 1/4" slices of bread onto a baking sheet

1 garlic clove minced

4. Mix the ingredients in the bowl again to ensure

2 tablespoons red onion finely chopped

and broil for about 5 minutes until lightly toasted.

even dispersion of ingredients and divide tomato mixture evenly over the top of toasted bread slices. If using, drizzle balsamic glaze over each

1 1/2 tablespoons olive oil

piece of bruschetta. Serve immediately.

1 tablespoon balsamic vinegar 1/2 teaspoon sea salt 1/2 teaspoon pepper balsamic glaze as topping (optional)

* Specific batch information on the bottle label.

6

VEGAN, GLUTEN FREE

Guacamole Bites

TOTAL TIME 15 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Add avocado, tomato, red onion, red pepper, jalapeño

1 ripe avocado, halved, pitted and peeled 1/2 plum tomato diced 1 tablespoon red onion diced 1 tablespoon red pepper diced 1/4 jalapeño pepper, seeded and minced

pepper, lime juice, salt, and Elevation Oil to a metal or glass bowl. Using a paring knife, carefully “mix” ingredients by slicing through avocado halves into smaller pieces. Stop mixing when guacamole has a nice chunky/mashed consistency.

2. Evenly divide the guacamole into 4 equal portions and place on tortilla chips (pictured). Alternatively, you can divide the guacamole evenly on separate plates and place tortilla chips around it.

3. Add a pinch of salt and dip in.

1 tablespoon fresh lime juice 1/2 teaspoon sea salt 1 bag of your favorite tortilla chips

* Specific batch information on the bottle label.

8

9

V E G E TA R I A N

Pesto Cannaprese

PREP TIME 25 min COOK TIME 5 min TOTAL TIME 30 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. In a food processor, add basil, pine nuts, garlic, and

4 cherry tomatoes cut in half

2. Add salt, pepper, olive oil and Elevation Oil into

mozzarella cheese cut into 1 by 1 by 1/4-inch squares

parmesan cheese and pulse till finely chopped.

the processor and pulse until the mixture is blended well. Set pesto aside to let marinate.

3. Take cut pieces of bread and brush olive oil on the

rustic bread cut into 1 by 1 by 1/4-inch squares

top and bottom. Heat a pan over medium heat and fry

1/4 cup basil leaves, packed

5 minutes. When finished, the consistency should

them until golden brown on both sides, approximately be similar to a crouton. Set aside to cool.

2 tablespoons parmesan cheese 2 tablespoons olive oil (and more for frying pan) 2 tablespoons pine nuts

4. Once the bread has cooled, cover the bread with a layer of pesto, add a mozzarella square, then top with a halved tomato, cut side down.

5. Carefully pierce a toothpick through the top of the tomato down to the bread to secure and serve.

1 large garlic clove minced 1/4 teaspoon pepper 1/4 teaspoon salt

* Specific batch information on the bottle label.

10

11

GLUTEN FREE, VEGAN

Hummus On Cukes

TOTAL TIME 15 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Add garbanzo beans, lemon juice, tahini, olive oil,

8oz cooked garbanzo beans 1/8 cup lemon juice

garlic, cumin, salt, sun-dried tomatoes and Elevation Oil to blender or food processor and blend until smooth. Ingredients might stick to the side, so just scrape them down and blend some more.

2. Wash cucumber and dry. Cut into four 1/4" rounds.

1/8 cup tahini 3. Spoon even portions of hummus on cucumbers.

1 tablespoon olive oil 1/2 fresh garlic clove minced

4. Mince 2-3 sun-dried tomatoes and spoon a small amount on top of hummus.

5. Serve and enjoy.

1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 cup sun-dried tomatoes in olive oil (more for serving) 1 medium-sized cucumber

* Specific batch information on the bottle label.

12

13

V E G E TA R I A N , D A I R Y- F R E E

The Devil’s Eggs

PREP TIME 20 min COOK TIME 12 min TOTAL TIME 32 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Place your eggs in a pot and cover with cold water

4 fresh eggs 2 tablespoons mayonnaise 1 tablespoon sriracha 1 teaspoon Dijon mustard 1 teaspoon soy sauce 1 pinch of salt 1 pinch of pepper smoked paprika for serving

by 1". Bring to a boil over medium-high heat, then cover, remove from the heat and set aside. After 12 minutes, drain hot water from the pot and fill it with cold water to stop the cooking process.

2. Tap each egg on the counter and peel under cold running water being as careful as possible to peel them without pulling the egg white off with the shell.

3. Cut eggs in half lengthwise and remove yolks and set egg white halves aside.

4. In a food processor combine egg yolks, mayonnaise, sriracha, mustard, soy sauce, salt, pepper and Elevation Oil and blend until smooth. At this point, you can taste the mixture and adjust to taste (ex. adding more sriracha or salt).

chopped chives for serving

5. Once the flavor is to your liking, place the mixture into a piping bag with an open-star tip and pipe even amounts into each egg. If you don’t have a piping bag, simply scoop it into the egg with a spoon.

6. Sprinkle with paprika and chives and enjoy.

* Specific batch information on the bottle label.

14

15

GLUTEN FREE

Green Green Salad INGREDIENTS Dressing

20mg (2 teaspoons*) Elevation Oil 1/4 cup olive oil

TOTAL TIME 15 min

PREPARATION 1. Combine all dressing ingredients into a bowl and whisk.

2. Evenly divide the dressing into 4 small serving bowls.

3. For the salad, create a nice bed of spinach

3 tablespoons apple cider vinegar 2 tablespoons honey 1 tablespoon poppy seeds

in each bowl for the other ingredients.

4. Divide the other ingredients and add to each bowl.

5. Arrange strawberries in a pattern to make your friends think you’re fancy.

pinch of ground dry mustard salt and pepper to taste Salad

6-8 oz. of baby spinach 1 pint of strawberries, hulled and sliced into quarters 1 avocado, peeled, pitted and diced 1/4 cup toasted sliced almonds (or pecans if you prefer) 1/2 small red onion sliced * Specific batch information on the bottle label.

16

17

VEGAN

French Toast Cubes

PREP TIME 15 min COOK TIME 12 min TOTAL TIME 27 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Cut bread into approximately 1" cubes making 16

1 loaf of rustic bread, or sliced Texas toast 1 ripe banana, plus extra for fruit on side 3/4 cup unsweetened almond milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract

cubes in total. Once cut, set aside uncovered to get a bit stale while you prep other ingredients. (This will help the bread from getting too soggy.)

2. In a blender, add the almond milk, cinnamon, vanilla extract, almond meal, nutmeg, and Elevation Oil and mix for about a minute.

3. Preheat your griddle or frying pan to medium heat.

4. Pour the mixture into a shallow bowl and dip the cubes making sure all sides are coated. Don’t soak them too long or they’ll get soggy.

1 tablespoon almond meal a pinch of nutmeg vegan butter for frying pure maple syrup for serving

5. Coat the griddle/pan with vegan butter and cook cubes on each side until golden brown, 2 minutes.

6. Plate 4 cubes on each plate and top with powdered sugar, maple syrup, and fresh fruit of your choice.

7. Eat them with your friends.

powdered sugar fresh fruit

* Specific batch information on the bottle label.

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19

V E G E TA R I A N

˜ HOPPERS JALAPENO INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Preheat oven to 450 F.

PREP TIME 10 min COOK TIME 15 min TOTAL TIME 25 min

2. Cut jalapeño peppers in half lengthwise 4 jalapeño peppers 1/2 cup (4oz) cream cheese, softened 1/4 cup shredded cheddar cheese Fresh green onion for garnish

and scoop out the seeds. Be sure not to touch the seeds and then your eyes.

3. In a food processor, combine cream cheese, half of the cheddar cheese, and Elevation Oil and pulse until ingredients are well mixed.

4. Scoop the cheese mixture into the jalapeño halves (about a tablespoon in each) and sprinkle the remaining cheddar cheese on top.

5. Place jalapeños on a baking sheet and bake for 1015 minutes, or until cheese starts to brown on top.

6. Take jalapeños out of the oven and plate 2 halves on each plate and top off with minced green onion. Serve immediately.

* Specific batch information on the bottle label.

20

21

V E G E TA R I A N

Goat & Honey Crostini INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Preheat the oven to 350 F and place

4 slices rustic sourdough bread

2. While oven is heating, combine goat cheese

4oz fresh goat cheese, room temperature

PREP TIME 15 min COOK TIME 5 min TOTAL TIME 20 min

slices of bread on baking sheet.

and Elevation Oil in a food processor and pulse until well mixed.

3. Once the oven has reached the desired temperature,

1/4 cup walnuts chopped 1 teaspoon fresh thyme

place the baking sheet with 4 slices of bread inside for about 3-5 minutes to give it a light toast.

4. Once bread is done, evenly divide the goat

honey sea salt and fresh cracked pepper (optional)

cheese and spread on the bread slices.

5. Evenly sprinkle the walnuts and thyme on top of cheese and drizzle with honey. Serve and enjoy.

* Specific batch information on the bottle label.

22

23

Double Baked Potato INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Preheat oven to 400 F.

PREP TIME 15 min COOK TIME 20 min TOTAL TIME 35 min

2. In a small saucepan, add 2-3" of water 4 small red potatoes water olive oil 1/4 cup white cheddar cheese, grated 1/4 teaspoon salt 1/4 teaspoon white pepper (regular black will work too) 1 small garlic clove, peeled and minced (optional)

over medium-high heat.

3. Cut each potato in half and scoop out flesh with spoon being careful not to cut into the skin.

4. Place the potato flesh into the saucepan and cook for 10 minutes, or until a fork goes into it easily.

5. Coat the inside of the potato skins with a bit of olive oil and place on baking sheet cut side up. Bake for 15 minutes.

6. Once cooked, drain boiled potatoes.

7. In food processor, combine boiled potatoes, garlic, salt, pepper, cheddar cheese, and Elevation Oil

2 green onions minced 2 strips bacon, cooked and crumbled (substitute broccoli if prepared vegetarian)

and pulse till ingredients are well mixed.

8. When ready, take potato skins out of the oven, and place even scoops of the potato and cheese mixture into each skin.

9. Place the baking sheet back into the oven for 5-7 minutes or until the tops of the potatoes start browning.

10. Take out of oven and top with bacon (or

* Specific batch information on the bottle label.

broccoli) and green onion and serve.

24

25

V E G A N , DA I RY F R E E

PREP TIME 5 min

Tomato Soup

COOK TIME 30-35 min TOTAL TIME 40 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. In a large saucepan, melt vegan butter. Add the onions

28-ounce can of whole peeled tomatoes, drained 1/2 small white onion rough chopped

and garlic and cook over medium heat until the onions are translucent but not browned, about 5 minutes.

2. Once cooked, add onions, garlic, tomatoes, and vegetable broth into blender then blend until smooth.

3. Pour mixture back into the saucepan on medium heat.

1 garlic clove, peeled and minced

Add bay leaf, salt and pepper. Cook for about 25-30

2 tablespoons vegan butter

while it’s warming up and add salt and pepper to taste.

1 bay leaf

minutes allowing the soup to thicken. Taste the soup

4. Add Elevation Oil 10 minutes before taking off the heat and mix very well.

salt and pepper to taste 1 tablespoon parsley, minced

5. Serve hot with parsley garnish and a side of toast or grilled cheese.

toast, for serving (optional)

* Specific batch information on the bottle label.

26

27

DA I RY F R E E

Oysters Con Cannabis

PREP TIME 10 min TOTAL TIME 70 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. In a small jar or container with a lid, combine shallot, vinegar, black pepper, salt, and Elevation Oil to make a mignonette sauce.

12 fresh oysters (buy fresh from grocery store, distributor, or online using overnight delivery)

2. Give the ingredients a good stir and place

1 tablespoon minced shallot

3. Set a thin layer of crushed ice in a serving platter.

2 tablespoons red wine vinegar

4. Shuck oysters and place on ice.

in the refrigerator for at least 1 hour.

5. Serve with lemon wedges and 1/4 teaspoon of freshly ground black pepper pinch of salt

mignonette sauce on the side.

6. Spoon mignonette sauce on the oysters with a squeeze of lemon and enjoy!

1 lemon, sliced in wedges for serving crushed ice for serving

* Specific batch information on the bottle label.

N O T E : A LWAY S K E E P OY S T E R S R E F R I G E R AT E D O R O N I C E F O R F R E S H N E S S A N D TA S T E .

28

29

DA I RY F R E E

PREP TIME 15 min

Fancy Scallops

COOK TIME 15 min TOTAL TIME 30 min

INGREDIENTS 20mg (2 teaspoons*) Elevation Oil 4 sea scallops olive oil

PREPARATION 1. Place scallops onto a paper towel and pat dry with

between four small plates

another one. Once dry

and place in oven/toaster

sprinkle them with a bit

oven to keep warm.

of sea salt and pepper.

2. Fill a small saucepan half

1 medium parsnip 4 teaspoons vegan butter (for parsnip and scallops) 1 teaspoon truffleflavored oil 1 pinch of garlic powder sea salt and freshly ground pepper 4 sage leaves for serving

7. Divide the parsnip evenly

full of water and set to boil.

8. Heat a skillet on medium high and coat the pan with some olive oil.

3. While the water is heating,

9. Once heated, place the

wash the parsnip and peel,

scallops on one of their

then cut it into 1/2" coins.

round ends and cook

4. Once water is boiling, add the parsnip to the pan and allow to boil for 10-12 minutes or until fork-tender.

5. When the parsnip is done, drain the water.

6. In a food processor, combine the parsnip, 2

for about 2 minutes.

10. Add 2 teaspoons of butter to the skillet.

11. After 2 minutes, flip the scallops and allow to cook for another 2 minutes while basting them with the hot butter.

12. Remove the scallops

teaspoons vegan butter,

and place one on top

truffle oil, garlic powder,

of the parsnip mash.

salt, pepper, and Elevation Oil. Pulse until well mixed. * Specific batch information on the bottle label.

30

13. Garnish with a sage leaf and serve.

31

VEGAN

CARAMEL APPLES

PREP TIME 10 min COOK TIME 20 min TOTAL TIME 30 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Combine coconut sugar, coconut cream,

1/4 cup coconut sugar 1/4 cup coconut cream 1/4 teaspoon sea salt

salt, and Elevation Oil into a saucepan on low heat until sugar is dissolved.

2. Increase the heat to medium until it starts to boil.

3. Bring heat down back to low and simmer for 10 minutes.

1 teaspoon vanilla extract

4. Take pan off of heat and add vanilla extract and mix.

bamboo skewers for serving

5. While the caramel is cooling, core the

1 apple (any variety)

apple and cut into 8 slices.

6. Once slices are cut, pat them dry with a paper towel. (This will help the caramel stick.)

7. Pierce the apples with the bamboo sticks and dip them into the caramel.

8. Place the apples on a plate and lightly sprinkle with a bit more salt and serve. One serving = 2 slices.

* Specific batch information on the bottle label.

32

33

VEGAN

Chocomole Pudding

PREP TIME 15 min TOTAL TIME 4 hours

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. Coarsely chop the dates and soak in 1/3

6 pitted dates

2. Process the Elevation Oil, dates, avocado, milk

1 ripe avocado 1/3 cup almond milk or coconut milk

cup hot water for 10 minutes. Drain.

beverage, cocoa, maple syrup (or agave), oil, vanilla and a pinch of salt in a food processor until very smooth. Scrape any ingredients down from the sides and blend until it has a smooth and even consistency.

1/3 cup unsweetened cocoa powder

3. Move pudding into a bowl, cover, and

1 teaspoon coconut oil

4. Once pudding has cooled, give it a good mix with a

1/8 cup maple syrup or agave nectar pinch of sea salt

refrigerate for 3-4 hours.

spoon and divide evenly into 4 small dessert bowls.

5. Garnish with raspberries and sprinkle with a little salt if desired. (Almond whipped cream also pairs well with this.) Enjoy!

1 teaspoon vanilla extract almond whipped cream (optional) raspberries for garnish

* Specific batch information on the bottle label.

34

35

VEGAN

PREP TIME 10 min

Pot Chocolate

COOK TIME 10 min TOTAL TIME 20 min

INGREDIENTS

PREPARATION

20mg (2 teaspoons*) Elevation Oil

1. In large saucepan, combine almond milk, coconut milk,

2 cups unsweetened almond milk

2. Next, add the cocoa powder slowly

1 can (13.5 oz.) coconut milk

3. Add cinnamon, nutmeg, sea salt,

and maple syrup and cook on medium heat and whisk.

while whisking to dissolve.

and Elevation Oil. Whisk.

1/4 cup cocoa powder 4. Remove pan from heat and add vanilla 1 teaspoon ground cinnamon 2 tablespoons maple syrup

extract and whisk one more time.

5. Pour equal amounts into four cups and top with almond whipped cream and sprinkle cinnamon on top.

1/2 teaspoon vanilla extract 1 pinch of nutmeg 1 pinch of sea salt almond whipped cream

* Specific batch information on the bottle label.

36

37

VEGAN

PREP TIME 1.5 hours

Vegan Cheesequake INGREDIENTS Cheesecake

20mg (2 teaspoons*) Elevation Oil 1/2 cup raw cashews 1/2 lemon, juiced 2 tablespoons coconut oil, melted (plus more for greasing pan) 3 tablespoons full fat coconut milk 2 tablespoons maple syrup Crust

1/3 cup pitted dates 1/3 cup raw walnuts or raw pecans 1/4 teaspoon cinnamon 1 pinch of salt Blueberry Topping

1/4 cup fresh or frozen blueberries 1 teaspoon of lemon juice

COOK TIME 10 min TOTAL TIME 5.5 hours

PREPARATION 1. Soak cashews overnight in cold water. Need them faster? Boil water and soak them for 1 hour.

2. Using melted coconut oil, grease 4 slots of a muffin tin and set aside.

3. In food processor, combine the crust ingredients and pulse until ingredients turn into a doughlike consistency. Don’t over-blend or the crust won’t be crusty.

4. Take the dough out of the processor. Evenly divide and press it into the bottoms of the greased muffin tin slots.

5. In a food processor, combine the cheesecake ingredients, including the Elevation Oil, and blend until very smooth.

6. Pour the cheesecake mixture evenly on top of the crust.

1 teaspoon maple syrup * Specific batch information on the bottle label.

38

7. In small saucepan combine the blueberry topping ingredients and cook on lowmedium heat. Once softened, mash the blueberries until they become more liquid.

8. Remove the pan from heat and cool for a bit. Spoon on top of cheesecake mix.

9. Place tin in freezer.

10. Wait 3-4 hours while cheesecake gets firm.

11. To take the cheesecake out, fill a pint glass with hot water and dip bottom of muffin slot for a few seconds. Immediately take a butter knife to the side of the cheesecake and pop it out.

12. Let them soften for 5-10 minutes and then serve.

39

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