Practice that Gratitude

2022-11-01T17:54:33+00:00November 1st, 2022|

Gratitude is some times difficult to summon, but I appreciate Thanksgiving for being the day we can all be grateful for good food and our tribe. Obviously our world is currently undergoing huge upheaval almost everywhere, and hunkering down with your humans can be a reassuring thing. Whatever strange crisis is occurring, your people, your pets, and your friend cannabis can truly help. For me, knowing at the end of the day I can enjoy some delicious cannabis edibles or a sweet vapecart makes me happy, relaxed, and grateful. With that in mind, here are two recipes that will get you thru November and hopefully, help you feel grateful.

                                   VEGAN GREEN PUNKIN MOUSSE

For my vegan pals I’ve redone my Pumpkin mousse recipe; it’s simple, delicious, and the addition of tincture means you’ll be delightfully medicated. Plus, it’s simple enough to make if you’re already medicated! To serve two, you’ll need:

6 oz. nut or soy milk yogurt

1 C. pumpkin puree

1 Tb. pumpkin pie spice

½ tsp. salt

2 Tb. brown sugar

1 Tb. cannabis tincture, either glycerin or oil based; if you don’t make your own, try Green Revolution Avocado Oil tincture – great stuff

2 Tb. sliced toasted almonds (use a nut that matches your yogurt; almond w/almond, coconut w/coconut, etc.)

In a medium bowl, mix the pumpkin, spice, salt, sugar, and tincture. Depending on the sweetness of your yogurt you can adjust the sugar proportions here; I like to use brown sugar as it gives the mix more body. Now get two cute glasses and start layering. Do yogurt, pumpkin, nuts, yogurt, pumpkin, nuts, and end with the nuts. You can use other nuts or seeds, or crumble your fave GF cookies in there – as long as you have some crunch, otherwise you’re just eating fun orange baby food. Chill these until service and plan on smiles!


During the holidays we all tend to go crazy with the good stuff, but at the same time there’s nothing worse than being so full after dinner you wanna barf. With this, you’ll just feel good. For 4 to 6 people:

1 8 oz. carton Mascarpone cheese (Italian cream cheese – great stuff)

1 c. raw sugar

2 cups good canned pumpkin

1 Tb. brandy

1-2 Tb. glycerin-based cannabis tincture (don’t add more as it will affect the consistency)

2 tsp. pumpkin pie spices

1 c. heavy cream, whipped

Amoretti cookies, almond cookies, or gingersnaps, crushed

Blend your room temp mascarpone with the sugar, pumpkin, brandy, tincture and spices. Gently fold in the whipped cream so you have an even mixture. Now layer in a pretty glass crushed cookies, pumpkin, cookies, pumpkin, cookies, pumpkin, and end with cookies. This can be made up to a day ahead of time, but do cover and chill at least 2 hours before serving. You can have a small glass or a large one; you didn’t have a bunch of pie, so you will have room for that oh-so-important turkey sandwich later!

You Need Pie in August

2022-07-30T17:28:50+00:00July 30th, 2022|

Here in usually mild Seattle we’ve been waaay too hot so far this summer. I know  much of the world is in the same condition right now, and all I can say is, pay attention. Our world is going thru immense change, and it’s up to us to remain strong, informed, hopeful and healthy. Pay attention to your heart and your family, pay attention to your health and your work; strive for the positive! I know I always talk about my cannabis experience, but I can honestly tell you that judicious consumption of some Indica dominant cultivars has helped me immensely with stress and anxiety. And not to be too light, but this pie recipe has helped me feel good, and I think it’ll make you feel good too. This one isn’t infused with Cannabis medicine, but you can always add some of my Green Buttercream frosting or Infused whipped cream. Any way you eat, it, trust me – large yum! Please hang in, be smart, take care of yourselves; we have lots to achieve. ….MJW

Ice Cream for July!

2022-07-06T16:01:16+00:00July 6th, 2022|

Happy, happy summer darling humans. I truly hope you and yours are well and thriving. I know with all the turmoil in the world right now that might sound a bit vacuous, but I’m convicned that a positive attitude, a determination to make things better, and ok, cannabis, can honestly help. For me, whether it’s teaching cooking, making edibles, or taking a walk, I’m focusing on the positive. Believe me I know it seems like there’s not a lot of positive right now, but if you put down your phone, you can see the world is full of beauty and love. So with that in mind, I want to share this incredible recipe I came up with – perfect for summer. Plus studies have shown that devouring delicious healthy food is a great way to become happy. So, whether you enjoy this ice cream infused with cannabis goodness or not, it will help you get and stay happy!


I found this recipe on line, played with it a bit, and it’s surprisingly delightfully delicious! Even tho this is vegan it’s not exactly light, so try not to eat the whole pan. For 10 servings, you’ll need:

1 14 oz. can full fat coconut milk

1 C. natural peanut butter, smooth or chunky, well stirred (don’t get the stuff with sugar, use the good stuff)

3 Tb. full plant cannabis glycerin tincture (optional)

½ C. agave or maple syrup, divided

1 tsp. sea salt

1 tsp. vanilla

½ C. cocoa powder

½ C. chopped peanuts

In a blender or using a stick blender and a big deep bowl, combine the coconut milk, peanut butter, ¼ C. of the syrup, tincture if using, vanilla and salt. Blend this till it’s really smooth, then pour 1 ¼ cup of the mix in a measuring cup and set aside. Add the rest of the syrup and the cocoa to the remaining stuff in the blender and blend till super smooth. Pour this chocolate mix into a loaf pan then swirl in the peanut butter mixture and the chopped peanuts. Cover the pan tightly and freeze till solid – at least 5 hours. When you’re ready to eat, let it sit out for about 10 minutes for scoopability. If you use the 3 Tb. of tincture you’ll have around 150 mg. of cannabinoids, so keep it away from the kids. Also feel free to switch up the nut butter and nuts; try almond butter and toasted chopped almonds or any other nut butter/nut combo you love. SO GOOD!


2022-05-02T22:37:10+00:00May 2nd, 2022|

Happy May my wonderful humans! Don’t know about you, but it’s taken me a while to get into spring this year. Partly of course because the weather  here in Washington has been way colder than usual, and it’s just now starting to get warm. But with all the flowers and gorgeous bright green leaves everywhere, I’m starting to feel like hibernation is over and the greening can commence. The other day I picked up my cannabis clones for this year, and I let them know it’s going to take a minute to get used to the bracing temps, but they seem ready to go. Honestly, I’m so grateful and glad that I can grown my own medicine; it’s one of the most empowering things I know, to be able to take excellent care of your self with a plant. Granted, every state with recreational cannabis has different rules, and Washington is notoriously picky, but I’m still happy that I can grow my medicine with no concerns about legality. In this state one does need a medical card to grow, but for me it’s totally worth it. Plus there’s a cosmic/spiritual thing that happens when you’re growing cannabis; those of you who’ve had that experience will know what I mean. To celebrate the plant, the recipe below is great for Mother’s Day, but it’s also fine whenever you want something delightful for dessert. If you don’t want it medicated just leave out the tincture, it’s still delicious.

                                    GREEN P’NUT BUTTER MOUSSE

This is what happens when you have some heavy cream around, you smoke an energizing Sativa hybrid, and get the urge for something sweet. You can leave out the THC tincture, but trust me, it’s worth it! For 4 servings, you’ll need:

1 C. cold heavy cream (get the highest butter fat content you can – 40% is ideal)

3 Tb. THC tincture

¼ C. crunchy peanut butter; please buy the good stuff, not the stuff with sugar!

¼ C. white chocolate chips – chopped

¼ C. lightly salted shelled peanuts – chopped

½ tsp. cornstarch

1 tsp. vanilla

3Tb. powdered sugar

1 tsp. cinnamon, large pinch salt – both optional but good

For the best result, make sure your mixing bowl and beaters are really well chilled. Pour the cream into your cold mixing bowl and start to mix on low. With the beaters going, add the tincture, cornstarch, vanilla, sugar, cinnamon and salt, if using. When the mixture is about halfway to whipped, add the peanut butter and about half of the chips and peanuts. Whip this till firm but still pillowy; be careful not to let it break or approach the butter stage. Get this into 4 cute glasses or dessert bowls and sprinkle the rest of the peanuts and chocolate chips over. Garnish with mint and feel like the dessert expert!


2021-11-13T17:46:45+00:00September 30th, 2021|

My darlings! It feels like it’s been forever but finally we can start to see the light. Thanks to the incredible strength and fortitude of so very many wonderful humans, here in the US we’re starting to see the end of this horrible pandemic. I know we’re all hoping for healing and normalcy, and even tho I know we’ll have a ‘new’ normal, the possibility of being able to hug and be with other people makes me giddy with joy. Giddy! So instead of a lot of words, I want to share this recipe with you. My son Aaron found one like this, and neither one of us thought it could possibly be good. So I got to work and played around, and turns out these brownies are SO good – light, fudgy, delicious. Enjoy some and be excited about coming out of the darkness. I’m sending you all love and light and hope. Mary


Beans in baking? Yes! These brownies are wonderful anytime, but especially when you have gluten intolerant humans around. These can also be completely vegan with the use of egg substitute, so get in there and make some. For approx. 12 big brownies you’ll need:

1 14 oz. can garbanzo beans, rinsed and drained

2 eggs (or egg sub equivalent for our vegan pals)

½ C. cocoa powder

2/3 C. sugar

3 Tb. infused olive oil (supplies approx. 150 total mg. of cannabinoids so be aware, use some uninfused of you want)

1 tsp. baking powder

1 tsp. sea salt

2 tsp. cinnamon

½ C. toasted chopped walnuts (pecans or almonds are also good)

¼ C. dark chocolate chips – optional, but will give you a fudgier brownie

¼ C. white chocolate chips – I sprinkle these on top, but up to you where they go

Maldon sea salt for sprinkling

Preheat the oven to 350, and prepare a 9×9 baking pan, lining with parchment and spraying with pan spray. Get all of the ingredients except the nuts and chips into a blender or food processor. Whiz this till it’s completely smooth, add the chocolate chips and nuts, then scrape into your pan, scattering the white chips on top if you want. Start testing for doneness at 25 minutes; you want no goo on your tester, so anywhere from 25 – 30 minutes works. As they come out of the oven sprinkle the Maldon sea salt over the top. Let cool for at least ½ hour, then cut up and devour!


2018-02-06T06:54:42+00:00February 6th, 2018|

This recipe is a love letter to berries! It lets their beautiful flavor shine, isn’t too
heavy, and is great for brunch or after dinner. To serve 8:
2 C. heavy cream
1 lb. best quality white chocolate, chopped
2 Tb. vanilla extract
Tiny pinch salt
2 Lb. fresh summer berries – blueberries, blackberries, etc. – cleaned and frozen
(or use frozen if it’s not summer)
Combine the cream, chocolate, vanilla and salt in a heat proof bowl and melt over
simmering water, stirring till blended. Put frozen berries in individual bowls about
10 minutes before serving, and then drizzle the hot sauce over the berries to
serve. Enjoy with port, rose’, bubbly, or whatever makes you happy – this is berry


2018-02-06T06:52:41+00:00February 6th, 2018|

I saw this in Bon Appetit magazine, played with it a bit, and love it! This is lovely as
an appetizer or even a dessert – you decide. To serve four, you’ll need:
3 Tb. unsalted butter
6 plums, peaches, nectarines, etc., halved and pitted
8 oz. goat cheese
Sea salt, pepper, olive oil
Melt butter in cast iron or regular skillet till foam subsides and add fruit, cut side
down. Let them cook for at least 5 minutes, making sure the cut sides get charred.
Place the hot fruit on a big plate and let cool a little, then crumble the cheese
over. Sprinkle with salt, pepper, and olive oil and be amazed at how good burnt
fruit can be!


2018-02-06T06:51:00+00:00February 6th, 2018|

1 cup toasted almonds
1 cup pumpkin seeds
½ cup sunflower seeds
1 cup dried blueberries (or any dried fruit w/no sugar added)
½ cup golden raisins
Combine all ingredients and store in a cool dry place – great for in the car or to keep at your desk!!


2018-02-06T06:44:54+00:00February 6th, 2018|

This is a recipe I adapted from one I found years ago; amazingly simple but an absolute crowd
pleaser. To serve 4, you’ll need:
8 ¼ in. baguette slices
8 thin 1 in. squares best quality dark chocolate
Extra virgin olive oil
Coarse sea salt for sprinkling
Preheat your oven to 350 and lightly brush the bread slices with the olive oil. Place on a baking
sheet and toast in the oven till they’re light brown. Take them out and put a square of the
chocolate on each piece of bread, then put back in the oven till the chocolate just starts to
melt, about a minute or two. You don’t want the chocolate to seep through the bread. When
they’re pretty, take them out and sprinkle a bit of sea salt on each toast. You and your friends
will be very happy, and even happier if you enjoy these with some port!


2018-02-06T05:55:30+00:00February 6th, 2018|

This is my favorite kind of dessert – simple, delicious, elegant, and not that bad
for you. The pomegranate seeds add great vitamins and make it festive and
pretty. For each parfait, you’ll need:
3-4 thin almond or ginger cookies, crushed
½ C. lightly sweetened whipped cream
Shaved best quality dark chocolate
Pomegranate seeds for garnish
Put the cookie crumbs in the bottom of a nice glass and cover with the whipped
cream. Shave as much chocolate as you like over it and sprinkle with pom seeds;
repeat the layers ending with a sprinkle of seeds. Easy, quick, light, and good. If
you use ginger cookies try extra dark chocolate, and with the almond cookies you
might like a milk chocolate. You can make these as big or small as you want, and
people will think you’re a dessert genius!!

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