Practice that Gratitude

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!


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