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!

VEGAN PEANUT BUTTER ICE CREAM

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! www.maryjwhite.com

Cannabis Treats for April!

2022-04-03T21:49:19+00:00April 3rd, 2022|

Hi my darlings, happy, happy spring! This is my favorite time of year, what with all the good smells and new plants and general renewal. With the state of our world right now, I feel like this is the time to gather your humans and critters close and share some good stuff. Do give these crunchy little crackers a try; they’re fun to make, taste good, and oh yeah – if you use the full amount of infused butter, you’ll have about 25 mg. of full spectrum goodness. Enjoy one or two of these with a beverage and maybe some thinly sliced ham…..you’ll realize everything will eventually be ok!

                                        GREEN CHEESE CRACKERS

These little crackers are a great way to get your medicine, especially if you’re getting tired of medicated brownies and cookies. To make about 3 dozen, you’ll need:

2 C. flour

Pinch of salt

2 tsp. red pepper flakes (play with this –you might want more or less, or use curry powder or whatever spice you like)

1 Lb. sharp cheddar, grated and at room temp

1 C. melted cannabis butter (you can do ½ cannabutter and ½ reg butter to adjust the strength)

2 C. crispy rice cereal

Preheat your oven to 325. In a big bowl, combine the flour, salt, and spices. Dump in the cheese and mix till it’s all coated with the flour. Pour in the melted butter and stir till the mixture is crumbly and moist. Add the cereal and knead till everything is all combined.  Form the dough into small balls, arrange on an ungreased baking sheet and flatten with a fork. This is where you can make ‘em big or small – it’s up to you. Bake thin crackers 30 minutes and thick ones about 40. They’re great with a glass of wine or dipped in chutney…..and if you use cannabutter you’ll probably only need to eat one!

www.maryjwhite.com

 

Mushroom Love!

2022-02-02T19:14:02+00:00February 2nd, 2022|

February; it’s kind of a strange month as we’re in the throes of winter and we REALLY want spring. Thankfully we can consume lots of chocolate because of Valentines Day, and that helps. You know what else can help? Warm, delicious, sexy, buttery, Duxelle. Try this recipe, either medicated or not, and you’ll be feeling cozy and good.

                                                                GREEN DUXELLE

Duxelle is a French word for a delicious versatile combo of finely diced mushrooms, butter, herbs, shallots, and love. I’ve found this delicious paste-like stuff very handy to have around; top crostini, mix with pasta, fill an omelet, use on roast chicken…. When you have some of this in the fridge, you’re automatically a little fancier. To make approx. 2 cups of duxelle, you’ll need:

1 Lb. mushrooms; cremini, button, or a mix of ones you like

2 Tb. butter (use 4 Tb. if not using infused butter) divided

2 Tb. infused butter (mix this in at the end so you don’t waste cannabinoids)

½ C. finely diced shallot or onion

1 tsp. dry thyme   OR

2 Tb. finely minced fresh thyme or parsley

¼ C. dry white wine, Vermouth, or brandy

Salt and pepper to taste

Finely chop your mushrooms or whiz in a food processor till fine. Scrape the ‘shrooms into a clean kitchen towel, then wring out over the sink – this will guarantee nice dry ‘shrooms. Melt 2 Tb. of the butter in a large pan, then add the ‘shrooms, the shallot or onion, the herbs, and seasonings. Cook and stir for around 5-7 minutes, till the mushrooms release their liquid and start to brown. Add the rest of the butter, swirl it around, then add the wine or Vermouth. Cook till the alcohol has evaporated, about another 2 minutes; if using infused butter be careful here as you don’t want it to cook too long. Adjust the seasonings then let the mixture cool and store in the fridge or freezer – so handy to have around!   www.maryjwhite.com

 

 

 

Old Friends

2021-11-13T18:01:07+00:00November 5th, 2021|

I recently experienced the loss of a dear friend. We were pals for over 50 years and in spite of frequently living somewhere hard to get to, she was always there for me and always on my mind. It’s so easy to forget all the ways we are connected to each other, but when you lose someone you’ve basically grown up with the loss takes time to recover from. I miss my Toni every day, so in her honor, I came up with these little balls of goodness. My girl didn’t enjoy cannabis too much, but she’ll understand that we do. Make a batch of these and thank my old friend Toni Case.

TONI’S TRUFFLES

This recipe is one I adapted from a Brazilian confection from the ‘40s to honor my great friend Toni Case. It’s very simple and quite delicious, plus…cannabis! If your hands get gooey when you roll the little balls, coat ‘em with cooking spray. So good! To make around 2 dozen candies, you’ll need:

1 14 oz. can sweetened condensed milk

½ C. unsweetened cocoa powder

3 Tb. infused cannabis butter or solid coconut oil

1 Tb. cinnamon

1 tsp. salt

1 C. dried strawberries/raspberries/chopped dried sour cherries

Sprinkles or colored sugar

Liberally oil a 9 in. square baking dish. Get everything except the sprinkles in a medium saucepan and cook, on low to medium low, for about 20-25 minutes, stirring frequently. Remember to keep the temp low so you don’t burn off any of the goodness. You want this really thick; your spatula will leave an obvious trail when you drag it across the bottom. Spread this out in the prepared baking pan and chill for at least an hour. When it’s chilled, scoop out about 1 Tb. of the mixture and roll in a cute little ball, then place in those teeny muffin cups. You can sprinkle the sparkles over or roll in the pretty stuff – up to you. If you use the 3 Tb. of cannabis butter, you’ll have approx. 150 mg. total; if you use hash butter, you’re looking at enjoying around 400-600 mg. Plan accordingly and have fun! Do keep these in the fridge and away from the littles.

Emerging

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

                      GREEN GLUTEN FREE GARBANZO BROWNIES

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!

www.maryjwhite.com

August!

2021-11-13T17:49:43+00:00August 2nd, 2021|

My darlings, welcome to August. The month of glorious fruit, too much sun, and a lot of eating outside. I’m including a couple of recipes for your August – or anytime – enjoyment. These are great as you can tailor the amount you use to your needs, and no one has to be concerned about over doing it. I want you to have healthy fun and enjoyable medication, and these will do it!

                                 GREEN THAI PEANUT SAUCE

This is a fine sauce to have on hand; it can take sautéed vegetables and a little protein and rice to a whole new place. For about 2 cups, you’ll need:

½ C. natural peanut butter

2 whole jalapenos, seeded and chopped (leave in some seeds if you like it hot)

1 thumb-sized piece fresh ginger, peeled and chopped

2-3 large cloves garlic, peeled and chopped

1 Tb. sugar

2 Tb. infused peanut oil (try 1 Tb infused oil and 1 Tb. plain for smaller dosage)

4 Tb. Thai fish sauce (nam pla)

6 Tb. fresh lime juice

Toss all of the above in a blender and blend till smooth. Store it in the fridge and use on almost everything; I love it with chicken skewers or rice noodle salad – yum!

www.maryjwhite.com

                                            GREEN KETCHUP

Ketchup is such a ubiquitous condiment, why not enjoy it medicated? This is delicious and a fine way to get your medicine. For approx. 1 cup, you’ll need:

1 Tb. infused oil, or 6 droppers Green Revolution Avocado Oil Tincture 1:20

1 small can (6 oz.) tomato paste

2 Tb. apple cider vinegar

½ C. water

1Tb. brown sugar

1 tsp. each salt, garlic powder, onion powder

½ tsp anchovy paste (optional)

½ tsp. Chipotle powder (also optional, gives a more BBQ flavor)

Whisk all of the ingredients together in a medium saucepan and bring to a low boil. Immediately turn it down to the lowest simmer. Cover the pan and cook anywhere from 30 to 60 minutes, just remember to keep the heat loooooooow. When it’s thickened allow to cool then store in the fridge – your hotdogs will say thanks!!

www.maryjwhite.com

ASPARAGUS and PROSCIUTTO ROLLS

2018-02-06T06:58:50+00:00February 6th, 2018|

ASPARAGUS and PROSCIUTTO ROLLS
The combination of flavors in this recipe will make you and your friends very, very
happy! To serve 4, you’ll need:
1 lb. fresh asparagus, ends trimmed (cut, break, peel – whichever works for you)
4 oz. sliced prosciutto (good quality ham is ok too)
4 oz. cream cheese
Preheat your oven to 375. In a large pot of boiling water, blanch the asparagus for
about a minute then drain it well. Lay out a slice of the prosciutto, spread with
about a teaspoon of the cream cheese, then roll it around an asparagus spear.
When they’re all rolled up, place on a sheet tray and bake for about 10 to 15
minutes. You want the asparagus still crisp and the prosciutto kind of crinkly.
Place on a serving tray and enjoy – they’re salty, creamy, and wonderful.

BASIC VINAIGRETTE DRESSING

2018-02-06T06:55:14+00:00February 6th, 2018|

BASIC VINAIGRETTE DRESSING
This is a template for a great dressing – you can add different mustard, a little
honey, balsamic vinegar rather than red – use this as your guideline.
 1/3 cup red wine vinegar
 1 tablespoon prepared Dijon-style mustard
 1/2 teaspoon ground black pepper
 2 teaspoons salt
 2 teaspoons minced garlic
 1 cup extra virgin olive oil
Add all the ingredients to a jar with a tight fitting lid and shake like crazy till it’s
emulsified, or add all the ingredients except the oil, and whisk that in slowly –
either way works. You might want a higher ratio of acid to oil, more salt or
pepper, a teaspoon of honey – like I say, play with it till it makes you happy.

BLUEBERRY LIME JAM

2018-02-06T06:53:11+00:00February 6th, 2018|

BLUEBERRY LIME JAM
I first tried this when the lovely Molly made it for us for a Christmas gift. The lime makes it just
different enough – it’s great on toast or scones or even with chicken or pork. To make 2 ½ to 3
pints, you’ll need:
4 cups blueberries, fresh or frozen
1 cup water
zest and juice of 1 lime
3 T Ball low sugar pectin
3-4 cups sugar
Combine the fruit, water, lime juice, zest and pectin. Bring to a hard rolling boil that you can't stir down.
Boil hard for 1 minute. Add the sugar. Return to a hard rolling boil. Boil hard for 1 minute. Ladle into
sterilized jars. At this point you can treat it like freezer jam or process it 10 minutes for canning; follow
the directions in your favorite cookbook. This tastes like summer and is wonderful any time of year.

CLASSIC CHEESE SOUFFLE

2018-02-06T06:48:04+00:00February 6th, 2018|

CLASSIC CHEESE SOUFFLE
This recipe is adapted from the great Julia Child and I think it’s the epitome of
cheesy goodness. To serve 4-6 as a main, you’ll need:
2 Tb. finely grated Parmesan cheese
1 C. whole milk, warmed to steaming
2 ½ Tb. butter
3 Tb. flour
½ tsp. paprika
½ tsp. salt
Pinch of nutmeg
4 egg yolks
5 egg whites
1C. grated Gruyere, packed
Preheat your oven to 400 and position a rack in the lower part of the oven. Butter
a 6 cup soufflé dish, add the parm and tilt the dish so the sides are coated with
delicious cheese. Melt the butter in a large saucepan over medium heat. Add the
flour and whisk until the mix starts to foam, about 3 minutes. Don’t let this
brown! Take the pan off the heat and let it sit for about a minute, then pour in the
warm milk, whisking until smooth. Get it back on the heat and cook, whisking
constantly until very thick, another 2-3 minutes. Take the pan off the heat and stir
in the spices. Add the egg yolks, whisking to blend after each addition. Scrape this
base into a large bowl and cool to lukewarm. With an electric mixer, beat the egg
whites in another bowl till they’re stiff but not dry. Fold about ¼ of the egg whites
into the egg yolk mixture to lighten it, then fold in the rest of the eggs in two
additions, adding the Gruyere gradually. Transfer the batter to the prepared dish,
place in the oven, and immediately turn the heat down to 375. Bake till puffed
and golden brown and the center moves only slightly, about 25 minutes. Do not
open the oven door during the first 20 minutes of baking. Serve at once and fall in
love!

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