Tag: recipe

Feed Your Endocannabinoid System With Cannabis Apple Ginger Juice

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One of my favorite findings from 8+ years of experimenting with raw cannabis in my diet is noticing how it affects my tolerance for other ingestion methods used in my overall medical cannabis regimen.

Before supplementing with dietary cannabis I was using inhaled cannabis throughout the day along with with 2-3 THC/CBD infused edibles, rarely feeling like I was too ‘high’ while taking relatively large doses.

After supplementing with dietary cannabis I could no longer tolerate the doses I was taking and before long I no longer felt a need to consume the infused edibles for pain or sleep on a daily basis. I also noticed that I was ‘full’ with a couple of puffs of inhaled cannabis rather than feeling like I could take more all day long.

Feeling my tolerance go down to the chronic pain medicine I take regularly is nothing short of amazing and opened my eyes to the possibilities of consuming cannabis for the nutritional benefits as something to strive for in my consumption to be healthy and well.

In all of this experimenting I created a seasonal cannabis juice recipe that tastes like a refreshing, spicy treat for the senses as it saturates your endocannabinoid system.

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Cannapple Ginger Juice

-30 grams of fresh raw cannabis leaves

-1 small handful of fresh mint

-1 apple

-1 inch piece of raw ginger

1) Rinse and soak cannabis leaves and mint in cool water for a few minutes before juicing. Prep your apple and ginger to fit into your juicer, as needed.

2) Put all ingredients through your juicer.

3) Serve over ice and take time to really smell your juice as you drink it.

Makes one serving.

Cheers to your health!

Double Coconut Hemp Cookies is Where I’m At

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As I write this, a batch of hemp cookies are in the oven. I will share the recipe if they are good. If they don’t work out, I will likely eat them over the sink feeling like a disappointment for losing at baking while watching YouTube reviews of Tiger King.

I’m in about week 4 or so of being shutdown for the Covid-19 world health crisis. Being asked to change my life plans because of a pandemic has sparked all sorts of things in my schedule and in my mental health. The fact that I am baking today and feeling creative and positive about the future is worth writing about.

The past few weeks have been as dark most blondes’ roots. I’ve had days feeling like we need to be getting ready for the NEXT natural disaster, for the much bigger apocalyptic experience I was told would happen as a child growing up in a doomsday cult. I’m so grateful that this is not that and most will survive regardless of faith. Regardless, I am prepared to live through this.

I was supposed to start a new job this week but my new boss has not returned my messages so… ya. Nothing new in the cannabis industry but a let down none the less considering it is an essential service and every business could and should be rocking it out of the park once they figure out how to mitigate viral spread.

My fantastic husband, who is managing to keep a somewhat regular schedule and maintaining his hobbies, suggested I write down what I want to do with this week, this month, this year, 5 years, etc. It helped to bring things back into focus.

I’ve been exercising, eating healthy, staying hydrated, meditating, getting good sleep, and taking care of the apartment Victory Garden as past of my current 2020 survival lifestyle. I’m reaching out to keep tabs on my people and that is also helping to ground me, knowing that I am not alone.

I’ve also apparently been craving coconut. So I made cookies,they turned out, and I must be a winner at life. If you are baking these days, please enjoy.

Double Coconut Hemp Cookies

  • 1C shredded coconut, unsweetened
  • 1C almond flour
  • 1/4 C hemp seeds
  • 4T coconut sugar
  • 1t vanilla
  • 2T water
  • 1/4C chopped chocolate, or chips

Wash your hands. Mix dry and wet ingredients with washed hands or a spoon until fully combined. Roll into 12 balls and flatten into a round cookie shape. Bake at 350F for 10-14 minutes.

Stay safe out there. And remember to Wash Your Damn Hands.

Raw Cannabis And Spirulina Smoothie Recipe

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For those of you who know how much I like to eat the color green AND how much I enjoy all things marijuana, you know that I am in heaven when I can eat raw cannabis. I use it in all sorts of things from smoothies to salads.

One important thing I’ve learned about eating cannabis (and any leafy green vegetable, actually) is that you will get a better nutritional payback when you eat it raw. When you cook a green many of the nutrients are destroyed that work synergistically with each other in your body. Consuming your greens raw ensures you get all the plant has to offer.

When you are eating greens it is worth your time to completely chew (even if it is a smoothie) and allow the food you eat to really mix with your saliva before swallowing. This allows the enzymes in your saliva to mix with the food, start the digestive process, setting you up for optimal nutrient absorption and digestion.  Take your time, chew, breathe.

The smoothie recipe that follows was my breakfast one day this week. It gave me energy and filled me up without any psychoactive effects from the cannabis. And it came out the prettiest color of green.

IMG_0706Raw Cannabis and Spirulina Smoothie

30g cannabis leaves

1 blood orange

1 banana

1T hemp seed

1T spirulina

1C coconut milk

1/4C fresh coconut (totally optional)

IMG_07111) Blend.

IMG_07102) Drink immediately and enjoy.

IMG_0719The deep green color of this smoothie is amazing. It screams vitamins and minerals and healthy energy.

Eat Raw Cannabis!

Pam Dyer is a Holistic Health Coach who trains people with scoliosis and chronic illness how they can improve sleep, gut health, immunity, and brain function to live full and hurt less.  To book a consult with Pam please email:  butterflysessions@gmail.com  

Boxing Day Coleslaw

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Happy Boxing Day, the day after Christmas that is reserved for relaxing and unwinding after the holidays.

As I looked in the fridge for leftovers today I found yesterday’s Christmas Coleslaw. It dawned on me this is really more of a Boxing Day Salad because it will last great for leftovers and save you a day of cooking while providing the fresh produce and nutrients you may be craving by the end of holiday meals.

It is crunchy, balancing sweet with sour, and uses fragrant fresh herbs to make you feel it is a special holiday meal. It’s also packed with fiber, protein, and healthy fats which qualifies it as a meal all by itself.

It is also gluten free, dairy free, egg free, and delicious.

Boxing Day Coleslaw

1 small/med cabbage, finely chopped or shredded

1 red apple, chopped or shredded

1/3c dried cranberries

1/3c hemp seeds

1/3C pumpkin seeds

Dressing

1/3C avocado oil

1/4C Apple cider vinegar

1/2 lemon, squeezed for juice and zested

1T honey, to taste

Salt and pepper

Fresh sprigs of rosemary, thyme, and sage, finely chopped

1. Combine all dressing ingredients into a small jar with a lid and shake until well combined.

2. Stir dressing into salad ingredients until fully combined.

3. Store covered in fridge until ready to eat. Enjoy!

Stay tuned for what is coming in 2018 and exciting health improving projects. Happy new year!!

Cannabis Infused Peanut Butter Fudge (Vegan)

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Chocolate peanut butter fudge made without processed sugar that will help me sleep and relax my body? Yes please.

During an especially strong chocolate craving I came up with this simple, and healthy fudge version that is effective as medication and packed with nutrients.

I used a CO2 extracted cannabis oil, purchased from a local pot shop, that I know had been tested for quality and impurities. I like cooking with CO2 oils because they can easily be added to oils and because they are tested for potency making it easy to dose THC or CBD by the milligram.

MMJ Peanut Butter Fudge

1/2C cacao powder

1/2C hemp hearts

1C coconut milk

1t vanilla

6 medjool dates

1/4C maca powder

1g CO2 cannabis concentrate (option for MMJ version)

1C peanut butter

1/3C chopped walnuts

1) Blend cacao, hemp hearts, coconut milk, vanilla, maca powder, and dates until smooth.

2) Gently heat the peanut butter and coconut oil in a double boiler. Remove from heat and add the cannabis concentrate to the warm oils. Mix well.

3) Combine both mixtures then add walnuts.

4) Place in a 6″x9″ pan and chill in fridge for 15 minutes. Cut into pieces and place into freezer until firmly set. Keep refrigerated or in the freezer until ready to eat.

These turned out to be a pleasant way to medicate. Not sugary but with a rich and fudgy texture and effective daytime mmj potency.

Perfect with an afternoon cup of tea.

CBD Turmeric Bone Broth

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I spend a lot of energy promoting and consuming a plant based way of eating but that conversation shifts when we start talking about bone broths.

I swear by taking bone broth for improving immunity, moods, brain function, digestion, and reducing inflammation in my body. A good bone broth is full of beneficial minerals, gelatin, collagen, glutathione, glucosamine and packaged in a form that is easy to swallow and absorb.

I make my own because it is way less expensive than store bought, I can make it in bulk, and mine is always better.

About once a month I will cook a whole organic chicken, debone it, and put the carcass and any parts that won’t be eaten into the crockpot and brew a big batch of bone broth.

Once made it can be used in all sorts of recipes or easily frozen for later use. One of my favorite ways to take it is simply to sip it plain with a little hot water, salt, and pepper.

During this month’s batch I decided to try infusing it with a high CBD (cannabidiol) cannabis kief and powdered turmeric. The results were great. I’ve had it first thing in the morning, in the middle of the day, and for dinner and no matter what it feels like I have done something good for myself.

CBD Turmeric Bone Broth

-bones and scraps from 1 organic chicken

-1T apple cider vinegar

-1 gram kief

-2T turmeric, or more

  1. Put the chicken parts in a crock pot and fill to about an inch from the top.
  2. Add apple cider vinegar and let sit over night on low. (This helps to bring nutrients out of the bones.)
  3. Remove all chicken parts and separate the liquid through a strainer.
  4. Return the liquid broth to the crockpot, add kief and turmeric, and let sit on low overnight.
  5. Use immediately or freeze individual portions for later use.

Notice that I did not decarboxylate my cannabis, which is something you may want to do before you add it to the broth. I didn’t feel the need to do so with this recipe or this particular strain of CBD (cannabidiol) rich kief.

If you are new to taking turmeric, feel good about adding generous amounts as it is beneficial for reducing inflammation, improving digestion, lowering blood sugar, and increasing bile production. It is mild in flavor and a bright yellow color that brings extra life to food.

Good health and peace to you.

Pam Dyer is a Holistic Health Coach who trains people with scoliosis and chronic illness how they can improve sleep, gut health, immunity, and brain function to live full and hurt less.  To book a consult with Pam please email:  butterflysessions@gmail.com  

 

 

Do Vegans Eat Their Chia Pets?

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Of course vegans eat their chia pets! I dare say that more than one chia pet has educated the vegan foodie to sprout their chia seeds before they eat them to maximize nutrition.

Do you eat chia seeds? You might want to as they are an amazing food for your digestive system, your heart, your skin, your brain, and your immune system.

I swear by them for how good they make my sensitive digestive system feel and for the long lasting kick of energy they predictably provide. Lately, I have found myself on a chia pudding kick where I am consciously eating them every day with the intention of using them in at least one meal for the protein, essential fatty acids, and a solid dose of fiber.

When I discovered that if you soak them before you eat them they start sprouting and become more bioavailable, easier to digest, better absorbed into your system, and help to keep you hydrated I became mildly obsessed with all the possibilities of how I could use them.

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Basic Creamy Coconut Chia Pudding (4-5 servings)

1 can of coconut milk

1/2C chia seeds

1/2C of filtered water (add more water if you prefer it to be less thick)

  1. Combine all ingredients and let sit in a covered container in the fridge overnight.
  2. Eat one serving per day.

Suggested ways to customize your pudding:

Add a tsp of vanilla, use juice instead of water, sweeten with 1-2t honey or maple syrup, add chopped fruit or berries, mix with a fruit puree, pumpkin puree and cinnamon, hemp seeds, nuts, shredded coconut…the possibilities are as infinite as your imagination.

“I’ll have the chia tenderloin with a side of garlic infused olive dipping oil.” 😉

Brussels Sprouts For Breakfast

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I’m in bodybuilder mode. By that I mean I’m trying to put on some healthy weight and hopefully regain some muscle that somehow disappeared somewhere. Such a project requires meal planning.

I consciously have to eat more nutrients and the only way to do that is to know what I’m having before I even get hungry. I plan ahead and do some batch cooking on Sunday to have multiple meals ready to go and make sure my pantry, fridge, and freezer are stocked for the spontaneously cooked meals that I put together later in the week. My meals plans usually work out about 90% of the time. 

I find that this type of planning virtually eliminates food waste at my house and leaves me physically running better because I have no reasons to skip meals or eat poorly due to not knowing what to have or being too busy to cook. This method also saves me a lot of money that would otherwise be spent on meals out or the purchase of unmade food that goes bad in the fridge.

This week the chosen main vegetable has been brussels sprouts and the first way that I used them was for making a breakfast bake with sweet potatoes, spinach, and eggs. I made enough for two portions and I now I also have another meal already to go for tomorrow morning or whenever.

Brussels Sprouts For Breakfast

Brussels Sprouts For Breakfast (2 servings)

1 small sweet potato, sliced into 1/4″ thick pieces

6-8 brussel sprouts, quartered

4 eggs

2 mushrooms, finely chopped

2C spinach, finely chopped

Salt and pepper

  1. Preheat oven to 375F.
  2. Put the sweet potatoes and brussels sprouts in an 8″ pan and lightly drizzle avocado oil (or oil of your choice) over the veggies and give them a stir. Bake for 10 minutes, stirring once or twice.
  3. Mix together eggs, mushrooms, spinach, and spices and pour evenly over the partially baked sweet potato and brussels sprouts mix. Bake for about 15 more minutes or until the eggs are fully cooked and firm.
  4. Eat half and store the other half in a covered container in the fridge for up to three days.

I love a solid savory meal for breakfast. This one wins in every way. Easy, filling, nutritious, and delicious.

Here is to healthy muscles!

 

Sweet Potato And Leek Ginger Soup

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With a shift in the seasons from winter to spring brings an attention to a new menu of local fresh foods. In the Pacific Northwest leeks, garlic, baby greens, peas, radishes, and rhubarb are just a few of the exciting seasonal ingredients worth adding to your menu. With that in mind I bring you my latest soup recipe that is very easy to make, delicious, versatile, and really good for you.

I recently discovered a simple way to use fresh ginger to create a broth and have since been creating different versions of this soup loaded with beautiful colors and packed with nutrients. The ginger and garlic add a nice spice and serious immunity boosting qualities. The abundance of vegetables provides your digestive system with a healthy serving of fiber.

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Sweet Potato and Leek  Ginger Soup

4 inch piece of ginger, scrubbed and thickly sliced

2 leeks, chopped

1 lg sweet purple potato, cubed

3-4 cloves garlic, chopped

2-3 carrots, chopped

4 stalks of celery, chopped

salt and pepper

  1. Put the ginger in a large pot of hot water and and simmer for about 20 minutes while prepping the other veggies. Your option here is to remove the ginger before adding the rest of the ingredients, be hardcore and eat the ginger in the soup, or pick it out as you eat.
  2. Add all other ingredients to the ginger broth and simmer for about 20 minutes.
  3. Serve immediately and store leftovers in the fridge for about 3 days or freeze for future quick meals.

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This batch of soup was made with white sweet potatoes.

Cheers to a happy and healthy spring season!

Pam Dyer is a Holistic Health Coach who trains people with scoliosis and chronic illness how they can improve sleep, gut health, immunity, and brain function to live full and hurt less.  To book a consult with Pam please email:  butterflysessions@gmail.com