RECIPES
HELLO JULY! AND GREETINGS TO ALL THE RED, WHITE AND BLUE, FRESH AND FRUITY GOODNESS IT BRINGS! THIS MONTH WE’RE FEATURING A RECIPE SELECTION RANGING FROM THE PATRIOTIC TO THE PLANT-BASED, BRINGING THEM ALL TOGETHER WITH, OF COURSE, AN INFUSION OF CANNABIS. I LOVE MY COUNTRY AND MY CANNABIS, AND NOW MORE THAN EVER WE NEED SOME INFUSED GOODIES BRINGING US TOGETHER. #DONTFEARTHEEDDIBLE
RASPBERRY WHIP & CHIPS Serves 4-6
1 ½ cups nonfat Greek vanilla yogurt, drained in cheesecloth or fine strainer over a bowl overnight 1-2 tablespoons honey 2-4 tablespoons orange juice 1-2 tablespoons canna-oil, melted and cooled 2 teaspoons vanilla 10 ounces raspberries, fresh or frozen, pureed 1/3 cup chocolate chips
“POTRIOTIC” RED, WHITE AND BLUE STUFFED ANGEL FOOD CAKE Serves 12
1 cup sifted cake flour (not self-rising) 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated orange zest 1 tablespoon orange juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 4 cups sliced berries 2 teaspoons sugar 2-4 tablespoons melted canna-butter or canna-oil 12 small scoops vanilla low fat ice cream
1. Place the yogurt in a large bowl. Add the honey, orange juice, infused oil and vanilla. Stir well to combine. 2. Using a spatula fold in the raspberry puree and chips, creating swirls. Divide the mixture between 4-6 glasses or bowls.
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1. Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl. 2. Whisk whites with a mixer on medium speed until frothy, about one minute. Add orange zest and juice, cream of tartar, vanilla, and salt. Continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup of sugar. 3. Increase speed to medium-high. Continue whisking until firm, not stiff, peaks form - about two minutes. Sprinkle whites with 1/3 of the flour/sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour/sugar mixture over whites in two additions. Gently fold to combine. 4. Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into the center comes out clean, 45 to 50 minutes.
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MANGO ME Serves 2
**MANGO, WHICH IS FULL OF THE TERPENE MYRCENE, IS KNOWN TO WORK IN CONCERT WITH THE MYRCENE IN SOME CANNABIS STRAINS TO ENHANCE YOUR HIGH!
JUL. 2019
1 cup coconut milk, almond or soy 1 cup fresh or frozen mango chunks 1 large avocado, pitted peeled and tossed w/ 2 tablespoons lime juice 2/3 cup fresh pineapple cut in chunks 1-2 tablespoons honey 2 teaspoons canna-coconut oil
1. Place all ingredients in blender. Blend on low to start, then crank up to medium high to finish. Enjoy!
5. Remove pan from oven, and invert onto its cooling legs. If your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool. Let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. Use a knife to separate cake from bottom of pan. Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to two days. 6. Place the cake on your work surface. Carefully, with a serrated knife, cut the cake two inches from the top. Scoop out the cake creating a well, but keeping the sides intact. 7. In a bowl, combine the berries with the sugar and the canna-butter or oil. Place the ice cream in the dug out cake, along with the berries. Place the top on the cake and serve.
RECIPES by LAURIE WOLF | PHOTOS by BRUCE WOLF