December!

2022-11-30T19:45:32+00:00November 30th, 2022|

We made it darlings – this crazy year is almost over and we survived. Yay humans! I won’t waste your time with platitudes about the new year, new beginnings, etc. What I will say is I’m extremely grateful to all of you who’ve made it to one of my cooking classes or bought a book or just read this blog. I appreciate every one of you and I hope this coming year finds you thriving.

I’m also hoping you’ve found health, happiness, and healing with cannabis; if you’re not a consumer, do consider giving up some or all of your pills for natural plant medicine. Worked for me – no more pills, cane,or disablilty. I stress in my classes that cooking with cannabis is ‘Grandma medicine’; humans have been using cannabis since forever, and it doesn’t have to be confusing or complicated. If you haven’t tried making your own edibles or tinctures yet, this new year could be your time. I have gift certificates available, so email me to get one if you’d like your family healthy and your partner happy. Speaking of happiness, do try this cake; it’s easy to make and incredibly good! Here’s to a glorious new year….with love     Mary

  INFUSED FRUITED RICOTTA CAKE

I saw this recipe in The Seattle Times, and now that I’ve played with it, I have to share it with you. I’m not a cake fan, but this elevates the whole concept; be ready for greatness! To serve 8 to 10, you’ll need:

1 ½ C. flour (gluten free also works)

1 C. sugar

2 tsp. baking powder

1 tsp. salt

3 eggs, room temp

1 tsp. vanilla

1 ½ C. whole milk ricotta

1 stick unsalted butter, melted (for infused, try ¼ C. infused butter, ¼ C. plain)

1 ½ C. fruit, macerated and drained (think blueberries, halved cherries, cubed pears, apples, nectarines, etc.) Macerate the fruit with cinnamon, nutmeg, pumpkin pie spice, etc.; drain the liquid from the fruit and make sauce: warm, add some liquid if needed, thicken with cornstarch, add butter, serve over cake

Preheat the oven to 350, grease and line the bottom of a cake pan. In a big bowl whisk the flour, sugar, baking powder and salt. In a medium bowl blend the eggs, ricotta and vanilla till smooth. Stir the wet into the dry until just mixed, then add the butter along with 1 C. of the drained fruit. Scrape the batter into the pan, smooth the top, then scatter the rest of the fruit on top. Bake the cake till it’s golden brown, about 50 – 60 minutes. Let cool, then drizzle with the fruit sauce. Greatness!     www.maryjwhite.com

 

 

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!

PUNKIN’ MOUSSE

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!

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 are you Doing??

2021-11-13T17:42:52+00:00September 13th, 2021|

Darlings, now that we’re into Fall I need to check in. I truly hope this finds you well and happy and most of all, healthy. So many of us have been affected in one way or another by the Covid pandemic, and I’m hoping you and yours are in good shape. It’s been stunning to me how many people don’t understand the basic concept of disease, but then again there are always people who don’t understand or trust science. I even had a (christian conservative) friend tell me recently she was “sick of the word science”. So what do we do when a portion of the populace is determined to ignore facts and overwhelm the hospitals? Like many of us, I’ve learned the hard way that often belief can supersede facts; when someone has a strongly held emotional belief ain’t nothing you can do about it. So for me the best thing has been staying as happy as possible. And you know that means lots of walking, lots of salad (and chocolate!) and coming up with new cannabis recipes. I’m not saying just stay high until the pandemic’s over, but at the same time I’ve been able to stay sane and elevated with our friend cannabis. So darlings, whether you enjoy some relaxing CBD preparations before bed, if you use infused sugar in your coffee at work, or if you blaze the minute you get home – I say no worries. Mother Earth has given us cannabis for a reason, and I think surviving a worldwide pandemic with the gift of her medicine is the way to go. So -onward!

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

Our Pal CBD

2019-06-04T05:13:40+00:00November 27th, 2018|

There’s an analogy I use in class when we talk about CBD or cannabidiol, that wonderful popular non-psychoactive cannabinoid found in cannabis. I like to say that it’s like taking a vitamin C pill; good for you and ok, but eating the whole orange is way better. Same with cannabis! Currently there’s a huge interest in CBD, which I think is great for getting people familiar with the healing properties of cannabis. But what kinda bugs me is that folks are missing out on all the other beneficial components of cannabis when they only focus on CBD. Now I know from teaching cooking with cannabis for years that some people are just plain scared of pot. I get it – years of propaganda has put fear in the hearts of many regarding the ‘high’. I’ve had people worried about hallucinations or jumping out of windows….I’ve found the best way to combat fear is with information and hopefully experimentation. There have been wonderful folks in class who had a lot of fear about pot, but with a little reading up and playing around they’re happy stoners now. I guess I’m saying CBD is great and better than nothing, but the whole plant is truly your friend!!

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