Posts Tagged ‘recipes’

The Healthy Cannabis Lifestyle Project

A few years back, at some cannabis industry event, I met Jerry Whiting. If you’ve ever met Jerry, you probably know he is a jovial, kind, and generous man who does a lot for the cannabis community and has a great deal of knowledge about using the plant for improving health in those with serious ailments and also those who are healthy and wanting to stay that way.

Jerry and pj

Jerry was the one who introduced me to the experience of regularly using cannabidiol (CBD) as part of my cannabis regimen. His line of LeBlanc CNE high CBD and low THC tinctures proved to be life altering in my long term cannabis use. He is also the one who taught me exactly how to decarboxylate cannabis without all the bad information that exists out there on the interweb. Here is a link if you want to learn how to decarb too…

This year Jerry, through his brand LeBlanc CNE, launched an educational cannabis health podcast  peppered with special guests and his own very entertaining stories. I am happy and privileged to be a regular contributor on the podcast. Here is the show Jerry and I recently did about using cannabis as part of a healthy lifestyle.

I also recently launched a motivational food and health blog, Butterfly Sessions, as part of my work as a holistic health coach. Follow me there for motivation to keeping a healthy lifestyle and original recipes of seasonal, hemp, gluten free, dairy free, sugar free meals and treats that are easy to prepare, delicious, and nutritious.

Peace.

 

Does This Pumpkin Hemp Pudding Make Me Look Like An Activist?

Pumpkin Chia Hemp Pudding

Pumpkin Chia Hemp Pudding

Do I seem like a cannabis activist to you? I do write about cannabis but I don’t really consider myself an activist. My imagination thinks of activists or advocates as people rallying in the streets, regularly meeting with legislators, and being very outspoken about their beliefs. I think of myself as meekly sharing the health benefits of dietary cannabis and displaying positive images of a ‘normal’ person using it.

While it wasn’t my original intention when I started the blog, I’ve become aware that the very act of sharing my cannabis use with the world is a form of activism although I would like to think that I am just over here inspiring people to live a healthier lifestyle.

I am in love with the nutritional perfection of the mighty cannabis plant. I think people deserve to know that they can eat it for nutritional and health benefits without ever getting high. The thing is that you can’t really talk about hemp and cannabis without eventually bringing up the politics and legalities of it. You also can’t get people to be interested in changing the ridiculousness of prohibition without sharing the benefits of the plant and helping them understand that it is not the harmful drug we have purposely been misinformed about for decades.

This is what is swimming around in my brain these days. How can I, and we, effectively spread wellness with cannabis and hemp? Well, I’m starting by sharing the many ways to eat it.

Here, I give you a recipe that is perfect for November, breakfast, dessert, and your digestive system. Good health to you!

Pumpkin Chia Hemp Pudding

2C pumpkin puree

1/4 orange with peel, pureed

2T maple syrup

1t allspice

1/2t cardamom

1T cinnamon

1t vanilla

1C coconut milk

1/2C water

1/2C hemp seeds

1/2C chia seeds

  1. Combine all ingredients to form a thick soupy consistency.
  2. Chill in refrigerator overnight. The chia seeds will absorb most of the liquid and the finished product will be a thick pudding consistency.
  3. Enjoy frequently as breakfast and dessert.

Fresh Cannabis Pulp, All The Healthy Kids Are Doing It

Fresh picked cannabis leaves.

Fresh picked cannabis leaves.

I get excited about having raw cannabis leaves during the summer growing season. Fresh picked they are so fragrant and plump I intuitively feel like I am about to make a good choice for my body if I eat them.

While frequently I will run leaves through a juicer to extract pure cannabis juice, I also like to simply put them into a blender with a little water or coconut water and make a pulp.

Fresh Cannabis Pulp

Fresh Cannabis Pulp

I store that pulp in the fridge and use it in smoothies and other yummy summertime beverages. It will keep in the fridge for about three days.

You can freeze the pulp in ice cube trays to preserve it further, but you will lose the live enzymes and affect the flavor.

Why blend and use the pulp over juicing? One reason is fiber. Bringing this superfood fiber into your nutrition will feed and “cleanse” your digestive system. When your digestive system is running right, your brain will run right.

Happy Raw Cannabis Blending!

-TwicebakedinWA

Cannabis Cacao Coconut Mint Bars

These mint bars taste delicious and came out just right, potency wise. However, at room temperature the bars get a little crumbly. Fortunately, I figured out a fix for this.

First, I have been storing them in the freezer. Right out of the freezer they are great. At room temperature I have been putting them on top of sliced fruit and letting the crumbly nature work in your favor as you eat it with a spoon.

Cannabis Cacao Coconut Mint Bars

Chocolate Layers:

1C walnuts

1C dates

1/3C hemp hearts

1/3C MMJ coconut oil, split into two portions and gently melted

1C cacao powder

1/4C cacao nibs

Mint Coconut Layer:

2C shredded coconut

1T maple syrup

coconut oil, the other half of the 1/3C mmj oil

5 drops of peppermint essential oil, to taste

1) Place all chocolate layer ingredients in a food processor and blend until fully mixed. Split into two parts.

2) Mix all coconut filling ingredients.

3) Press one half of the chocolate layer into the bottom of a 9×7 pan.

4) Press all of the coconut filling as the next layer and put in freezer until hard enough to add last layer.

5) Press the final chocolate layer on top and freeze.

 

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I post this recipe, in spite of it coming out crumbly because I hope this inspires the perfectionists to think of different ways to use the food you make that turns out looking less than perfect but is still a delight to the senses when you eat it.

-TwiceBaked

 

 

MMJ Lemon Lavender Hemp Cookies

When somebody by the name of SafeTdriver did something nice for me this week, I responded by wanting to make him some one-of-a-kind medicated cookies.

Now, some of you may know SafeTdriver. He has a YouTube channel where you can see him medicating with cannabis, creating original hemp macrome everything, and educating the world about how he has been able to get off of pharmaceutical drugs for Crohn’s disease.

SafeTdriver’s hemp work is beautiful and that is why I went to him looking for advice on how I might build a hemp boa. While all I was looking for was advice, instead of throwing me a suggestion he sent me a picture of the boa that he had already started for me. I kind of freaked out, in a good way.

What does one do for somebody who is building a piece that will be in my closet forever and with me on many, many adventures? I build them hemp cookies. Or in this case, medicated hemp cookies.

I needed to put a little thought into the ingredients since he does have Crohn’s disease and has a very sensitive digestive system. He kind of needs to eat the same as me except that he is sensitive to fiber. I asked him if he could tolerate the vegetable glycerin tincture and he told me that it was fine if he limited his sugar intake that day. Good to know.

Raw Lemon Lavender Hemp Cannabis Cookies

1/2C raw cashews, finely chopped

1/2C raw almonds, finely chopped

1/3C hemp hearts

1 lemon, juiced and zested

2 T maca

3T raw honey

4T chia seeds, soaked in about 1/4C water

1-25ml bottle of Cannabis and Lavender glycerin tincture (I used the whole thing)

1) Soak the chia seeds until they have absorbed all of the water. Add more if needed to create a thick pudding like consistency.

2) Combine all of the ingredients and mix well. Chill in the fridge.

3) Place all cookie dough on a piece of parchment paper and  form into a roll. Slice into cookies and place into a food dehydrator for about 7 hours.

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I like how these turned out. Not too sweet or too tart and just the right amount of lavender. The hardest part was waiting for them to be done and hoping that they will be Safety approved.

I appreciate kind, creative people so much and love how they how they can go through this world peacefully spreading imagination and goodness.

SafeTdriver, thank you for bringing more positivity to this world while you hemp your way through it.

And, like he always says, “Do something nice for somebody, that shit will come back to you.”

-TwiceBaked

Check out SafeTdriver’s YouTube channel and find his beautiful hemp work here: https://www.youtube.com/channel/UCgvhI9cjCiMuI2JXHC4BvBQ

Double Ginger Hemp Cookies

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I have vowed to let cookie season make a comeback this year. I kind of quit eating cookies about two years ago when I discovered that I had a gluten intolerance. After one too many failed batches of sad looking cookies I lost my desire to bake them anymore. I have since gotten over my pouting phase and I am now on a mission to not go through another holiday season without cookie making day. I am reinventing my favorite recipes so that my body will thank me too.

Gingersnaps were on the top of my list of cookies to be reinvented. I made them raw, added hemp, and sweetened with dates instead of sugar.

Raw Ginger Hemp Cookies

1/2C hemp seeds

1/4C chia seeds soaked in 1/4-1/2C+ water

1/2C cashews, soaked in water 2-12h and drained

1T fresh ginger, minced

1T ground ginger

1T ground cinnamon

8 medjool dates

1/4C coconut oil, gently melted

1) Soak the seeds. Cashews for a few hours and chia seeds until they have gelled together.

2) Combine all ingredients into a blender or food processor and blend until it becomes cookie dough texture.

3) Roll dough into little balls and flatten to desired cookie height.

4) Chill and store in the fridge or freezer, according to your preference.

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I can’t wait to play with this recipe again. The results were delicious.

-TwiceBaked

Raw Hemp Peach Pie

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Mmmmm, hemp. Why am I mildly obsessed with this superfood? Firstly, hemp is one of the only foods on this planet that will provide you with complete protein, carbohydrates, AND omega-3, 6, and 9 fatty acids all by itself.  Hemp also packs a punch of fiber, B-vitamins, and minerals like iron, calcium, magnesium, manganese, and zinc- just to list a few of its impressive stats. For this lover of all things nutrient dense,  hemp is a dream food.

This little love affair with hemp is how I came up with my recipe for Hemp Peach Pie. I needed to find a way to use up the accumulating summer fruit sitting on my counter and was craving dessert. I wanted it to be delicious enough to enjoy as a dessert but healthy enough that I could also eat it for breakfast the next day. I also needed it to be totally raw, free of processed sugars, gluten free, dairy free, and egg free. Simple, right? What I came up with was a super quick and easy recipe that seems to be impossible to flub up. 

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Raw Hemp Peach Pie

1C raw almonds, finely crushed

6 medjool dates, chopped

1t orange zest

3 bananas

2 peaches, diced

2/3C Hemp hearts (raw shelled hemp seeds)

1/3C raw chia seeds

1/3C fresh blueberries

1/2t cinnamon

1/4t cardamom

3T coconut oil, melted

1) Mix almonds, dates, and orange zest. Press flat into the bottom of a pie pan.

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2) Puree bananas and mix in chopped peaches, chia seeds, hemp seeds, cinnamon, cardamom, and coconut oil. Add blueberries and stir until just mixed.

3) Pour into pie pan on top of the almond date crust.

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4) Chill in the fridge for a few hours or overnight.

5) Slice, serve, and enjoy.

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This recipe is so quick, easy, and delicious that it has become a regular thing coming out of my kitchen this month. While I haven’t made this pie the same way twice, it always seems to turn out and disappear fast. It is easily adaptable to different kinds of fruit and spices.

Dessert just got upgraded to being healthfully hempy.

-TwiceBaked