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

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.

The Little Hemp Cookie That Could

I’m going into my ninth year living gluten free and dairy free. In that time I have also had phases of going egg free, corn free, night shade free, etc…I regularly practice how to be free.

One thing I still experience is the ‘loneliness’ of being one of the people at the party with dietary restrictions. Imagine being a foodie surrounded by mountains of food that you can really just look at and watch other people eat while they may or may not comment on how and what you are eating compared to everybody else. Then, every gracious host will try to make something that will suit your diet, getting it right 7/10 times.

I’ve had more than one occasion where somebody I adore will specifically make for me a gluten free dessert but that still has dairy in it. Should I eat it even though it will make me feel slightly cruddy in the short term and very cruddy in the long term? Saying no to food kindness is extremely hard and socially awkward for me still after all this time.

When the holiday cookie season rolls around I would like to be treated, like everybody else, to a hot, chewy, crispy, sweet cookie too. I just request that cookie to not be rough on my digestive system and body.

Meet the Little Hemp Cookie that you can likely eat if you don’t eat gluten, dairy, or eggs.

Like a great little black dress, the little hemp cookie can be ready to go within minutes and can also be dressed up for special occasions. For its unveiling, I give you the chocolate chunk version.

The Little Hemp Cookie

Chocolate Chunk Version

Yield: 12 cookies

  • 1C almond flour
  • 1/2t baking powder
  • 3T coconut sugar
  • sprinkle of salt
  • 1/4C hempseed hearts
  • 2T water
  • 1t vanilla extract
  • 1/4C chopped dark chocolate
  • 1/4C chopped pecans

Mix all dry ingredients. Sprinkle wet ingredients onto mixture and stir until halfway blended. Sprinkle in nuts and chocolate and finish stirring completely. Spoon onto a silicone or parchment paper lined cookie sheet and flatten or shape as desired. Bake at 350F for 10-14 minutes until lightly browned and somewhat firm to the touch. Remove from oven and cool slightly before enjoying with tea and hemp milk.

By the way, this cookie dough is safe to eat from the bowl and the cookies will freeze great if they make it that far.

Let me know how they turned out for you!

Raw Cannabis And Spirulina Smoothie Recipe

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

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)

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.

Foodie Tips For Eating More Plants And Less Animals

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I woke up one day this summer with a different disposition. Change was definitely in the air and it really hit me when I went to the grocery store and got a nauseous feeling in my stomach walking through the meat section. Ugh.

Oh yes, I’ve had this feeling before. Suddenly the idea of eating animals completely grosses me out and I must adjust my food to being plant based. In the past I have quit eating all animal products for experimental and environmental reasons so when this feeling hits me now its not so bothersome because I regularly transition in and out of a vegan diet and would say 90% of my food already comes from plants.

Eating mostly plants takes practice because many of us have been raised to eat animal products as the main source of protein in each meal. Not only that the majority of food choices when you eat out are animal based: Bacon and eggs, hamburgers, hotdogs, grilled cheese, salmon dinner, steak and potatoes. If you are striving to eat less meat and more veggies, the following list is for you.

Plant-Based Foodie  Tips:

  1. Eat the Rainbow. Fill your plates and smoothie glasses with colorful plants at each meal (green, white, red, orange, purple…). Each group of colors brings to the table a different set of vitamins and minerals essential for healthy body function. Variety is key to achieving balance while avoiding food boredom.
  2. Plan for your meals ahead of time so you never find yourself starving and without an idea of what to eat until your plant palette is expanded and not eating animals as a staple becomes easier. Think about what you want to eat for breakfast, lunch, dinner, and snacks this week and stock your fridge and pantry with those foods.
  3. Prep your fresh vegetables to be used for snacks when you bring them home so they will be readily available to grab anytime. Spending 20-30 minutes to prep and cook your food every few days can save time and money, if you eat the food.
  4. Eat whole fruit. Make sure you are getting the fiber by eating the whole fruit and skipping the fruit juices or watering them down to reduce the high sugar content.
  5. Be hydration conscious. Try flushing your kidneys and your digestive system with water and lemon juice upon rising in the morning for a month. Pour your water the night before to set you up for success. Eating more plants equals more fiber that needs to gets moved through you. Aim for a good 1.5 liters of fresh water per day.
  6. Freeze or juice foods you won’t likely be able to eat before they go bad.
  7. Stock up on protein staples like hemp, rice, beans, lentils so you can put together a meal in minutes.
  8. Boost your gut microbes with probiotic rich fermented foods such as sauerkraut, miso, kimchi, kefir, etc. or alternatively take a regular probiotic supplement.
  9. Explore new vegetables and different ways they can be eaten. Most people will tell you they hate Brussels sprouts but many have never tried eating them raw before, its like a totally different food.
  10. Emphasize the whole food part of a plant based diet. You can be an unhealthy vegan by eating processed food products and not enough actual vegetables, it happens all the time.
  11. Stock up on plant fats. Think nuts, seeds, avocados, olives…foods that add texture and balance to the meal to provide long lasting energy.
  12. Treat yourself and explore the vegan restaurants in your area for new inspiring recipes and innovative ways to eat plants.
  13. Think about being the kind of plant based foodie who leads by example. There is nothing worse than that chick at the party going on about her superior way of eating but when she could be changing minds sharing amazing food.
  14. Put herbs on everything. Not only are they cleansing to your organs, herbs add the flavors that will make you forget that you don’t have delicious animals on your plate. Condiments are your best friend at the dinner table.
  15. Don’t limit yourself. This is not a restrictive, calorie-counting diet that gets you nowhere. Eating a plant based diet is a conscious choice to feed and nourish your body on a cellular level so you function at peak performance.
  16. Ask for the Vegan menu when you go out to eat. More and more restaurants are accommodating this ‘trendy’ demographic and the more you request it, the more they will serve it.
  17. Pat yourself on the back for being a conscious human on this planet.

Do Vegans Eat Their Chia Pets?

Chiapuddin

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.

Pumpkinpuddin

 

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.” 😉

Sweet Potato And Leek Ginger Soup

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