Finally Fall!

2022-09-29T21:17:01+00:00September 29th, 2022|

I’m not going to give you a Cannabis infused Pumpkin Spice recipe, so you can relax. I know with fall a lot of people lose their minds about the pumpkin spice. I’m a fan of the combo, but it’s def overused and over rated. I’m talking about this because lately I’ve been really focusing on flavor profiles. Making delicious cannabis edibles is possible, but it really is all about the flavor profiles. I’ve found that cinnamon in baked goods is wonderful; usually you can’t taste it but it does ameliorate the cannabis flavor. Lemon does  great job too, and actually  pumpkin spice goes well in some edible recipes.

Over and above seasoning, this is the best time of year for a lot of things, and in my world it’s the cannabis harvest. Since I have a medical card here in Washington, I can grow up to 15 plants on my patio. I do get great joy from growing my own cannabis medicine, and being able to watch my beauties grow every day is wonderful. Of course the challenge is making sure it all dries properly and gets trimmed, but I got this. In keeping with the season, I wil share this delightful and easy pasta recipe. You can play with the seasoning, add protein, whatever you like – it’s a great way to feature pumpkin with no Pumpkin Spice around. Have fun, and do get out to play in some leaves soon!

                                          PUMPKIN PENNE

This is a great fall dish, lovely as a side or as an entrée. For 4 entrees, you’ll need:

I lb. penne pasta

1 large onion, chopped

2-3 cloves garlic, minced

1 large red pepper, chopped

Olive oil

1 C. (approx.) dry white wine

½ C. vegetable or chicken broth

1 C. canned (or fresh of you have time) pumpkin

3-4 fresh sage leaves, minced, divided

½ C. cream or half and half (leave out for vegans; can use veg stock or nut cream)

2-4 Tb. Sage or Autumn Spice Flavored Infused butter (optional)

Fresh Parmesan and sage leaves for garnish (optional)

Cook pasta in plenty of boiling salted water. While that cooks, sauté the onion and red pepper in olive oil till limp, then add garlic and stir around for about a minute. Add the wine and cook it down to about half, then add the broth, pumpkin, half the sage, and seasonings to taste. Add the cream, heat through, then add the drained pasta to the sauce. Top this with at least 2 Tb. of your Infuesd Flavored Butter and devour!

 

SPICY SWEET BUTTER:

1 stick (1/2 C.) unsalted butter, softened

6-8 Tb. Canna butter (I like a 1:1 ratio of plain butter to infused but it’s up to you)

1 Tb. gochujang (or Sriracha) hot sauce

1 tsp. agave syrup or honey (adjust to your preference)

Pinch salt, pinch coriander

Mix all ingredients together, chill, and serve with chicken, pork, vegetables, or Asian noodles.

TURKEY DAY BUTTER:

1 stick (1/2C.) unsalted butter, softened

6-8 Tb. Canna butter (adjust to your taste and tension levels)

1 tsp. dry sage or 1 Tb. minced fresh – either is good

¼ tsp. dried oregano

¼ tsp. fennel seed, crushed, and/or ¼ tsp. celery seed

Dash red pepper flakes

Blend all ingredients, chill, then serve with turkey, on mashed potatoes, added to gravy, or just on French bread; especially good for relaxation at Thanksgiving!

 

 

 

 

 

 

 

 

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

Emerging

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!

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

 

 

 

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

How to Handle the Pot-Over

2019-06-10T16:04:41+00:00July 19th, 2018|

Darlings! As you experiment and expand on your cannabis knowledge, I’m sure there’ll come a day when you have a little too much fun. Maybe you’re trying out an edibles recipe and seem to have overindulged, or maybe your pal comes over with a party joint – either way, sometimes the next day you can experience what I call the PotOver. Kinda like a hangover but with cannabis. Unlike a hangover you won’t feel like you have the flu, nor will you want to die, but the front of your brain might feel a little ‘soggy’. You might want to stay in bed, or consume large amounts of cold mac ‘n cheese, or give yourself a rub down in the shower with a coffee scrub – whatever works! The PotOver happens, and luckily for us cannabis lovers it’s no big deal. Think cool shower, hot tea, maybe some semi-vigorous exercise….basically whatever you think will help you feel better with no bad effects, do that. Again, the PotOver is no big deal but can be weird, so don’t worry, just take care of you!

Cannabis is my Friend

2019-06-10T16:05:11+00:00April 26th, 2018|

As I was sitting through a baseball game the other night I was thanking cannabis in my head. I’ve found that with the great green medicine not only am I healthier but I’m muuuuuuch more calm. And I can be with the sports loving family and not get cranky about it. Now I know a lot of people don’t have the racing mind/compulsive energy problem, but for those of us who have a fast motor, learning how to slow it down can be a lifelong challenge. I guess that’s why before I found cannabis Xanax was kind of my friend….tho I never felt healed. I have to say Cannabis has gotten me healthy AND helped me survive boring sports. Again and always, YAY pot!!!!

It’s a Cannabis Miracle

2019-06-10T16:07:13+00:00March 27th, 2018|

Last summer my cat Hugo J. Treadwell was diagnosed with cancer and given 1 to 2 weeks to live. I love him more than I can describe, but I bet you all know what I’m talking about; that  being who always loves you, doesn’t have weird opinions, and loves to cuddle. When I got home from the vet and stopped crying I was wait a minute…..cannabis! I started giving him a glycerin cannabis tincture, hoping to make him more comfortable, and then he just started getting better. With the cannabis he ‘s still here, fat and happy, NO cancer, and even his horrible allergies have gone away. Every time people come over it’s ohmygawd he’s still alive! I know cannabis has made me better, but to save my darling fluffball? Incredible!!

Spring & Cannabis

2019-06-10T16:06:28+00:00March 22nd, 2018|

Time to start my cannabis babies cuz it’s begun… the best smelling wettest happiest season, the time for fresh green stuff and letting go of gravy. The last few months have been all about staying warm and comfy; now we can start to walk away from stew and look at crisp crunchy fresh things. I love this time of year as it seems the food is trying to jump out of the earth and into my mouth. Peas, mint, chives, rhubarb, green onions, green everything. Well, everything except the cannabis – that I’m just starting to sprout; stay tuned for pics in a few months. Meanwhile, I say hurray and THANKS!

Cannabis Cooking Pics

2019-06-10T16:06:41+00:00March 15th, 2018|

Pals; just wanted to share some more pictures with you from my cannabis cooking classes. We have so much fun and I feel so privileged to be able to help a little. If you or any of your people have pain, anxiety, or pretty much any of the weirdness that we attract being human, cannabis can probably help. Onward citizens!!

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