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This Hemp Gelato Tastes Like Marijuana But Is Completely Legal

This Hemp Gelato Tastes Like Marijuana But Is Completely Legal

One Love Hemp Gelato from MEC3 tastes like marijuana, but contains no THC

Get all the flavor of hemp without any of the...fun benefits.

As medical marijuana sweeps the nation, and more states and cities are legalizing greenery, one product, cannabidiol from Hemp Health Inc., gives you the benefits of medical marijuana without any of the psychoactive effects of the THC chemical. Introducing Italian gelato and pastry products giant MEC3’s One Love hemp-flavored gelato. Cheekily named after Bob Marley, the ice cream product is completely legal in all 50 states because it does not contain any THC: just the hemp plant minus the munchies and paranoid thoughts. But the good news is that the ice cream does taste exactly like marijuana. Watch out, Ben & Jerry’s, these guys are ahead of the marijuana ice cream game.

“Hemp is a simple superfood ingredient to add to your salads, smoothies, yogurts, you name it,” a representative from Hemp Health said. “Cannabis is becoming normalized in the United States, and cannabidiol, the medicinal compound in cannabis, is being used to treat cancer, seizures, multiple sclerosis, glaucoma, pain, and other illnesses.”

MEC3’s One Love gelato is made with hemp seeds, crisped cocoa beans, and brown sugar, and is now being sold in American stores.


  • The best from the American West Coast
  • Experience both a mildly stoned feeling and a euphoric high
  • Hybrid of Gorilla Glue and Gelato (Girl Scout Cookies x Sunset Sherbet)
  • For indoors, outdoors or in the greenhouse
  • High autoflower yield: 400 grammes per square metre outside and 600 grammes per square metre inside
  • 5 Feminised, autoflower weed seeds

If you like sweet things and chocolate, you have got to try Glue Gelato Auto. For its powerful aroma, this autoflower can thank its long line of diesel ancestors, renowned for the amount of aroma they emit. And yet the effect is more in the way of a true kush. Look forward to a relaxed evening on the sofa with a grin on your face. You&rsquoll be cheerful and relaxed and ready for anything with Glue Gelato Auto.


Cold Comfort

Like most Europeans, Angelo Caserta measures ingredients in grams and kilos, not ounces and pounds. For instance, the 70-year-old chef says he has the capacity to turn out five kilos of gelato in each batch. Instead, he renders half that, to his wife&rsquos occasional chagrin.

&ldquoHe could save a lot of grief,&rdquo chides Joanna Caserta, 71, watching Angelo make gelato inside the couple&rsquos Montpelier restaurant, Al Portico. Bigger batches would halve the time commitment of his morning gelato-making sessions, she reasons.

&ldquoNo, I will not do that,&rdquo declares her husband, clearly proud of his process. The pastel array of gelato inside his display case is likely to date back only a day or two. Gelato, Caserta says, should be fresh, fresh, fresh: &ldquoMost people I know [who taste it], they say they&rsquove won the lottery.&rdquo

Most tubs of the creamy gelato that Angelo Caserta makes sell out within a couple of days. The flavors range from a deep, intense chocolate to the luscious strawberry sorbetto he creates with berries from Sam Mazza&rsquos Farm in Colchester.

Caserta&rsquos workspace is a corner of Al Portico, an airy café on Berlin Street devoted to Italian culinary delights &mdash pizza and calzone, mainly, but also espresso and gelato. Conceivably, a customer could move from counter to counter for breakfast, lunch and dessert.

And customers are more and more likely to check out Caserta&rsquos newest specialty. Nationwide, iced-dessert options have exploded in the last two decades, and many of the new ones have lower fat content. Frozen yogurt is the king of this crop, but in recent years, gelato &mdash ice cream&rsquos silkier, lower-fat Italian cousin &mdash has stepped up. While ice cream has about 14 percent milk fat, gelato has between 6 and 8. And, while frozen yogurt can seem almost retro, gelaterias are au courant , especially in urban areas.

Gelato has been slower to travel to rural regions. When the Casertas left retirement to reopen their Italian eatery this spring, Angelo knew true gelato was not easy to come by locally, he says. Supermarket pints are frozen harder than are servings in a gelateria, where ideally the product is made on the day you eat it.

&ldquoTrue&rdquo gelato looks and feels almost molten, like frozen lava. Because less air is whipped into its body, the dessert is denser than ice cream, its flavors more intense. Its consistency hovers between that of a custard and a sorbet.

Gelato&rsquos main drawback is its low staying power it needs to be made frequently, and by hand, which renders it less cost effective than ice cream.

Though conflicting stories abound about gelato&rsquos origins, the essence is that Romans and Egyptians brought the concept of sorbet &mdash fruit juice mixed with snow &mdash to southern Italy. Over the centuries, twists on the frozen dessert spread from the country&rsquos heel to its calf. In the 16th century, Florentine chef Bernardo Buontalenti enthralled the court of Catherine de Medici with his form of gelato not long after, a Sicilian named Procopio dei Coltelli perfected the gelato-making machine and opened a gelato café in Paris. By the late 19th century, mobile gelato carts were commonplace in northern Italy, where a creamier gelato made with eggs and cream is sold, in contrast to the sorbetto of the south.

Caserta has had a talent for spotting old-as-new food trends since he learned to make pizza in New Jersey in the early 1970s. A few years later, when he had a restaurant in Manchester, Vt., he brought an espresso machine from the Bronx and imported an Italian device to make pasta from scratch. After opening Al Portico, the couple&rsquos third restaurant, Caserta purchased a pasteurizer and blast freezer and set about perfecting a craft he was first exposed to as a child.

Growing up in Lazio, about 45 minutes by car south of Rome, Caserta occasionally helped a friend of his father make gelato. He and his wife moved from Italy to New Jersey in the 1970s, and when they tired of New York City encroaching on their Jersey suburb, they loaded up a station wagon with their two young daughters, dog and possessions, and headed north. The Casertas opened their first Italian restaurant, Angelo&rsquos, in Manchester in 1978.

In 1992, the couple moved to Montpelier and opened La Pizzeria, which they ran for 14 years. After they closed it, intending to retire, they rented out the building to a succession of businesses, including the eatery Girasole. When their last tenant foundered, the Casertas decided to dive back into Italian culinaria . &ldquoI was into gardening, but what are you going to do?&rdquo Joanna recalls.

While turning out pizza and calzone was old hat, gelato proved an invigorating challenge for Angelo. &ldquoI needed to justify myself,&rdquo he says. &ldquoPizza I know.&rdquo He spent the spring refining his flavors.

They include Donatella, a milk chocolate and hazelnut gelato mint, atop which Caserta drizzles hard-shell chocolate syrup and espresso, which draws its powerful flavors from astringent Italian coffee paste and small bits of dark chocolate.

Maple proved more of a challenge. Too much sugar messes with gelato&rsquos freezing process, and most syrups Caserta tried were too sweet. Eventually, Grade B syrup seemed to work best, because it is powerful and can be used in smaller amounts. The maple taste is subtle on the first lick but spreads across the palate on the finish.

Caserta&rsquos sorbetti , such as strawberry, watermelon and lemon, are so creamy that it&rsquos hard to believe they lack cream. The snow-white lemon sorbet has an intense pucker. &ldquoYou know how we use lemon sorbetto in Italy?&rdquo asks Caserta wistfully. &ldquoTo cleanse the palate. It&rsquos an excuse to stay at the table for three or four hours.&rdquo

On a recent morning, Caserta&rsquos task is to make three flavors: cherry, banana and pistachio. For the last, a squat, round tin of Italian pistachio paste waits on the counter, with an &ldquoI (heart) Gelato&rdquo sticker stuck to its side.

&ldquoGelato, it&rsquos very simple,&rdquo he insists in a thick Italian lilt. As his grandson, Malcolm, plays undulating classical guitar on a nearby stool, Caserta sets about making his first batch of the day.

He places a plastic bucket on an electric scale and pours in a few hundred grams of whole milk. He adds a sprinkle of dextrose, then reaches for white sugar. Caserta recites each measure aloud, carefully watching the scale while he reminisces about his childhood. The young Angelo used to help his grandfather, a pharmacist, at work. &ldquoI would watch him mix things. He would give me powders to put in paper, and I would always taste them,&rdquo Caserta recalls. &ldquoHe would tell me, &lsquoYou are going to get sick!&rsquo&rdquo He pours sugar into his bucket and stirs.

Then he adds a spoonful of starch as a stabilizer. &ldquoWithout this, you cannot make a good gelato, or anything else,&rdquo Caserta advises. The stabilizers are essential to prevent the dreaded ice crystals from forming.

He whisks the components, then adds the pistachio paste. When the pale-green mixture is whisked to his satisfaction, Caserta transfers it to his Coldelite, an Italian-made machine that doubles as a pasteurizer and a chiller. As the gelato is heated to 185 degrees, the smell of ground pistachios fills the room. &ldquoFirst it cooks, then it freezes,&rdquo says Joanna Caserta, who is watching the process.

Angelo Caserta knows some people like to cold process their gelato, but he thinks pasteurizing lets the flavors mingle and blend. A few minutes pass, and he flips a switch hot cream swirls down into the chiller, where it is cooled to 27 degrees. It then eventually oozes into a rectangular silver tin.

Caserta carts the gelato to his blast freezer, which will chill it to minus-38 degrees Fahrenheit in about 15 minutes. The air inside the freezer is a sharp, tingly cold. A sample of the slightly chilled gelato tastes of cream and earth.

As he waits, Caserta muses. &ldquoI&rsquom going to come up with a recipe that may be very strange,&rdquo he says. Its ingredients include extra virgin olive oil and Parmesan cheese. He&rsquod also like to create a beer-flavored gelato. &ldquoEverybody loves beer here!&rdquo he exclaims.

Caserta doesn&rsquot know what regulations, if any, might apply to gelato with alcohol content. &ldquoIf I go to jail, they&rsquoll say, &lsquoOh, he was a nice fella,&rsquo&rdquo he jokes with a shrug.

Asked if gelato making will wind down for the fall and winter, both Casertas look stricken. &ldquoWhy?&rdquo blurts Joanna, turning up her palms. &ldquoGelato is good for every season.&rdquo In the fall, the couple will roll out gelato pastry and cakes.

Despite gelato&rsquos sophisticated deliciousness, most of the Casertas&rsquo clientele are kids. Joanna says they seem entranced by the colors. &ldquo&lsquoCan I have the green? Can I have the white?&rsquo they ask. Their faces light up.&rdquo

Customers like to taste all the flavors, and Angelo gladly obliges everyone, from the youngest to the oldest. The only difficulty: choosing.


Delta -8 THC Made From Hemp Is Officially Banned in Colorado and New York

Colorado and New York simply signed up with a growing group of states stating “no” to delta-8 THC.

Delta -8 THC is a variation of THC, or tetrahydrocannabinol, the substance in weed that gets individuals high. The delta-8 version is naturally produced in marijuana at very low levels, however commercial methods can transform another marijuana substance, CBD, into delta-8 THC.

What’s the huge offer with delta-8 THC, specifically considering that Colorado and, just recently, New York currently legislated weed?

Delta-8 THC is generally made from hemp-derived CBD, not from “marijuana.” For you loud activists out there, “marijuana” is lawfully specified in the United States as marijuana consisting of more than 0.3% THC. Hemp is any marijuana with less than 0.3 percent THC– or, simply put, marijuana that does not get anybody intoxicated.

According to a notice launched recently by the Colorado Marijuana Enforcement Division (MEDICATION), “chemically modifying or converting any naturally occurring cannabinoids from industrial hemp is non-compliant with the statutory definition of ‘industrial hemp product.’ This includes any process that converts an industrial hemp cannabinoid, such as CBD isolate, into delta-9, delta-8, delta-10-THC, or other tetrahydrocannabinol isomers or functional analogs.”

New York’s regulators likewise prohibited delta-8 THC previously today while maintaining a previous restriction on all smokable hemp flower. The new rules enable the sale of hemp flower in New York, however the items can not be marketed for cigarette smoking.

The concern with delta-8 THC mostly comes from the legal status of hemp, not cannabis. In 2018, the federal Farm Bill legalized hemp nationwide, eliminating the plant from theControlled Substances Act Most American hemp is grown to produce CBD, a marijuana substance typically offered as a health supplement. CBD, like hemp, is legal in the United States.

Delta -8 THC discovered in shops originates from CBD drawn out from hemp. Delta -8 producers have actually utilized this reality to validate that their items are legal.

However, unlike CBD, delta-8 can trigger intoxication comparable to delta-9 THC. It’s typically dabbed or vaped, however it can likewise be instilled in foods to produce delta-8 edibles. Some manufacturers even smother hemp nugs with delta-8 isolates to make smokable hemp that can get individuals high.

“I have a feeling it will have a short lifespan,” David Threlfall, a CBD manufacturer based in Colorado, told Westword inApril “Let’s face it: You can get high from Delta-8, so it’s only a matter of time before they start regulating it, once [the federal government] figures it out.”

Granted, the feds have actually currently gotten included with delta-8. Last year, the United States Drug Enforcement Administration (DEA) claimed that delta-8, like delta-9, was federally prohibited. The company even slipped delta-8 into its list of illegal drugs based upon its requirements for categorizing drug analogs.

However, delta-8 THC is not particularly noted in the United StatesControlled Substances Act Additionally, after the passage of the 2018 Farm Bill, the Controlled Substances Act exempted “tetrahydrocannabinols in hemp,” which led some manufacturers to presume delta-8 was legal till Congress passed a brand-new law noting it as a controlled substance.

As for delta-8’s envigorating nature, anecdotal reports typically explain its high as less powerful than delta-9. Delta -8 was seen by some folks as an ideal product for introducing new consumers to marijuana or for supplying an alternative item to lower-tolerance customers with less negative effects than delta-9.

Several states, such as Utah, Washington, and Oregon, have actually currently clarified guidelines prohibiting delta-8. Michigan and Alabama are thinking about legislation to formally prohibit the cannabinoid by law. Regulators have actually argued considering that delta-8 causes intoxication, it’s not allowed. But how can this be validated if delta-8 causes less intoxication than delta-9, which a number of these states legislated and tax?

Furthermore, states have not prohibited other compounds that can trigger intoxication. Kava kava root extract, nutmeg, and early morning magnificence can get somebody high AF, yet anybody of any age can purchase these items online or at herb stores throughout the United States. (Please do not attempt to journey balls on these herbs, as they can feature some majorly not-fun negative effects.)

It’s quite apparent these delta-8 restrictions have absolutely nothing to do with public health or security, and whatever to do with federal government control and tax. If regional regulators were smarter, they would’ve worked up brand-new tax plans and licenses for delta-8 instead of straight-out prohibiting this possibly handy cannabinoid.


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The Art of Cooking with Cannabis - Tracey Medeiros

INTRODUCTION

I consider myself extremely fortunate to be able to live in the state of Vermont with its many farms and enduring sense of community. Over the past sixteen years of my life, this place has been a muse of sorts for me, fostering inspiration for my writing and book projects. In fact, three of my cookbooks have been dedicated to these magical surroundings that I call home.

The Green Mountain State was the first in our nation to legalize marijuana legislatively. It was during this period that I found myself reading time and time again about the cannabis plant’s potential for medicinal benefits. The thought that this plant could serve as an effective treatment for epileptic seizures, anxiety, and inflammation, among other medicinal benefits, really made me sit up and take notice. These occurrences gave me cause to embark on a cannabis journey, reaching out to folks across the United States who use this plant to create delicious meals that aid with certain aspects of health and wellness. I wanted to hear their heartfelt stories and learn about their experiences firsthand. It was my goal to have these creative individuals share their culinary techniques, innovative methods of preparation, and progressive philosophies on unique ways to use this plant thoughtfully and responsibly. And share they did!

Throughout the course of my many conversations with these dedicated contributors, I was truly amazed to find how this single ingredient, this one plant, was being used as a creative art form that was transforming and elevating the culinary landscape right before my eyes. I became passionately curious about the artistry of cannabis and its wellness properties. It was for this very reason that I decided to write The Art of Cooking with Cannabis.

All across the United States, the general opinion of cannabis is moving in a positive direction. Hemp and marijuana are derived from this tall plant with its distinctive coarse leaves. This cookbook, with its collection of 125 authentic recipes and forty-five skillful contributors, is a testament to the fact that the world of cannabis is no longer shrouded in mystery, a sensitive subject that folks chose at one time to discuss behind closed doors.

One of the pivotal factors behind this change is attributed to the Hemp Farming Act of 2018, which has reclassified hemp with less than 0.3 percent THC, from a Schedule 1 controlled substance to that of an ordinary agricultural product. Under this 2018 act, hemp can now be commercially grown and transported across state lines to be manufactured into CBD products, which can be sold to the public. States are required to have a system that maintains information on all land where cultivation takes place, as well as the procedures for testing. If consumers are compliant with their state’s rules, they can legally grow and use hemp products, including CBD. It is left to each state to set their own policies.

It should be noted that even though marijuana and hemp are different varieties of the Cannabis sativa species, hemp is not marijuana. Both contain CBD, with a much higher percentage found in hemp, which also contains lower levels of THC (less than 0.3%) when compared to marijuana. THC is the psychoactive element of the cannabis plant that produces a high or euphoric feeling. CBD is associated with the therapeutic effects of the plant without the high.

CBD and THC are not different types of cannabis they are different components. The cannabis plant contains more than eighty-five known chemical compounds, which are called cannabinoids. The best known are tetrahydrocannabinol (THC) and cannabidiol (CBD). A cannabinoid is a compound that interacts directly with our body’s endocannabinoid system, which helps support vital functions throughout our body such as mood, pain sensations, stress, appetite, and sleep.

Cannabis is categorized into three basic plant types or species: indica, sativa, and hybrid. Indica is associated with producing a physical effect felt throughout the body, sativa impacts mood and emotion, while hybrid contains similar levels of both, offering a balance of benefits. The distinguishing factors between these species are their respective levels of terpenes and cannabinoids and combination of CBD and THC.

Terpenes determine the smell of many plants and herbs, such as rosemary and lavender. The cannabis plant contains a high concentration of terpenes. These organic hydrocarbons are found in the essential oils of plants and can intensify or downplay the effects of cannabinoids. When the terpenes and cannabinoids found in cannabis are used together, they produce a synergistic result called the entourage effect, which magnifies therapeutic benefits. Terpenes are the aromatic oils that give cannabis its distinctive scent and flavors such as citrus, berry, mint, and pine. (See Common Cannabis Terpenes: Aromas, Flavors, and Therapeutic Effects, page 116.)

CBD oil is extracted from hemp leaves and flowers and can be found as full spectrum, broad spectrum, and isolates. Many find full-spectrum oils to be more effective because they contain a wide range of beneficial plant parts. Full spectrum preserves all the cannabinoids in the final product, making this the ideal option for CBD’s best therapeutic effect, while with broad-spectrum products, only the THC cannabinoid that is removed. CBD isolates contain only CBD and have no THC, terpenes, or other cannabinoids. Isolates begin as a full-spectrum oil before all of the plant’s natural compounds, except for CBD, are removed, leaving a pure crystalline powder. Because isolates are colorless, odorless, and tasteless, this broadens their versatility and ease of use, making them extremely popular. The powder can be stirred into food and drink, infused into oils to make edibles, added to CBD products to increase potency, and vaped.

Cannabis oil is extracted from the marijuana variety of the cannabis plant. These oils can vary in composition, usually having a percentage of THC, CBD, and other healthful plant compounds. Technically, CBD oil can be made from marijuana as it is also rich in CBD, but most CBD oil obtained from marijuana is called cannabis oil or marijuana oil. Unless you go to a marijuana dispensary to purchase your CBD oil, the products you will find at other stores come exclusively from the hemp plant and are referred to as hemp oil, CBD oil, or CBD hemp oil. The main difference between CBD oil from hemp and oil from marijuana lies in the ratio between their THC and CBD. Hemp-derived CBD oil has a high concentration of CBD with THC that does not exceed 0.3 percent. Marijuana-derived oil is high in CBD, with a wide range of THC levels. Because of this fact, it is always important to ask for as much information as possible on the product that you are buying.

CBD tinctures are extracts of hemp in liquid form combined with alcohol, glycerin, and cinnamon or peppermint oil. Unlike CBD oil, tinctures contain a low potency of CBD. The ratio of CBD in tinctures is less than that found in the oil because other substances have been added to enhance its flavor. You can cook with tinctures by using water-soluble CBD. They can also be used sublingually by placing a few drops under the tongue and holding them there for at least a minute before swallowing. The alcohol in tinctures enhances the life of the CBD.

CBD oil, also called CBD isolate, is pulled from Cannabis sativa using a CO2 extraction method and then diffused into an oil for easier consumption. Tinctures are extracted by using alcohol-based products which may make the CO2 method better for folks who have a sensitivity to alcohol. The price of CBD products depends on strength, potency, and extraction method. Usually, CBD oil is more expensive than tincture. To extend the life of any CBD product, it is always best to keep the container away from direct sunlight. Tinctures and oils have similar packaging and uses, both stored in tinted glass bottles that help to keep out sunlight.

CBD edibles are a popular way for first-time users to gradually get used to the new substance. CBD that is found in food usually comes in two forms, oils and tinctures. Oils have varying intensities of cannabis flavor. It is common to purchase edibles from local dispensaries, where a wide range of products and dosages are available. Selections of edibles include gummies, cookies, brownies, hard candy, chocolates, sauces, dressings, coffees, and teas, as well as a host of other products. CBD edibles are generally infused with CBD hemp oil and are nonintoxicating. It is always best to choose edibles that use natural ingredients. CBD hemp oil can be mixed into almost any prepared food. This oil evaporates at high temperatures, so sautéing CBD-containing food in an open pan is out of the question.

Phytocannabinoids are cannabinoids that occur naturally in the cannabis plant. They each have a specific boiling point. If you go beyond this boiling point, they will lose their effectiveness. For CBD, the boiling point is 320–356°F or (160°C–180°C). THC’s boiling point is 315°F (157°C). (See Phytocannabinoid Boiling Points and Why They Matter, page 19.)

Marijuana edibles differ from those of cannabidiol (CBD) in that they contain a high concentration of THC and are used for their euphoric effect. These edibles have the benefit of offering precise dosages, a control of ingredients, and longer-lasting effects. An intoxicating end result may take hours to set in. Because of this delay, users must employ trial and error to see what regimen works best for them. When you consume the edible on an empty stomach, the results will be felt much more quickly than if you have recently eaten a big meal. For beginners, the general rule is to start with the lowest dose of THC and then wait 2–4 hours to observe the effects before taking more. A person’s body mass, metabolism, and genetics are all part of the equation. The general rule is to start low and go slow.

Always review a product’s packaging information to be educated on milligram dosages, remembering that this is not one dose fits all. Do your homework not all companies are honest on their labels. Find out where the manufacturer sources their CBD and make sure that your selection has come from organic farmland that is free from toxins. Purchase from brands that offer a certificate of analysis (COA), which ensures that the product you buy is safe and has been tested. Reliable companies send their products for third party testing before putting them on the market. The label on your CBD product, food, or drink should indicate these details.

CBD and THC are never a substitute for professional health care. Be sure to consult with your health-care provider before trying CBD oil or any other cannabis products. Some herbal medications, including CBD oil and cannabis, can have interactions with other medicines. It is always safer to seek your doctor’s advice before introducing any new substance into your body.

The Art of Cooking with Cannabis introduces the reader to the ever-evolving world of cannabis. Its generous contributors, who have helped to make this book possible, stretch across the United States from coast to coast. Each award-winning chef, organic farmer, artisan, and food producer is introduced to the reader through a descriptive profile that offers a brief synopsis of the personal journey that has led these folks to explore the world of cannabis. These individuals come from rural and suburban communities, as well as the bustling cities that stretch over the length and breadth of the United States. Taking time from their busy lives, they have kindly agreed to share their inspiring stories and nourishing recipes, enabling others to gain insight into the world of cannabis and the role that it plays in our society.

I have organized the recipes into three sections: CBD, Hemp, and THC. Within each chapter, I have categorized the contributors by four main regions in the United States: Northeast, Midwest, South, and West. Insightful sidebars seek to demystify the world of cannabis by offering tips and how-tos that will help both beginners and seasoned participants to cook with ease and confidence. By destigmatizing the use of the plant, I am encouraging readers to learn more about responsible cannabis consumption, with its many health and wellness benefits. It is important for readers to understand that the cannabis dosage listed in the ingredient section of any recipe in this cookbook is only a suggestion that is to be used as an approximation.

I have filled each chapter with carefully curated dishes, the ones I would make again and again, such as Smoked Mussels with Roasted Corn Purée and Peppers (page 7), created by Chef David Ferragamo of Euphoric Food in Haverhill, Massachusetts. I offer choices to suit everyone’s lifestyle a vegan Raw Hemp Leaf Pesto (page 185) by Hudson Hemp, located in New York’s Hudson Valley, will have folks asking for seconds. Chef Unika Noiel of LUVN Kitchn in Seattle, Washington, shares her decadent Blackberry Cobbler dessert (page 307), while Sama Sama Kitchen offers Soto Ayam, an Indonesian Chicken Soup with Noodles and Cannabis (page 343) from their Santa Barbara, California, location. The cookbook’s selection of culturally diverse recipes is sure to pique the reader’s interest and appetite and are intended for use by those who have obtained cannabis legally under applicable federal and state law. The reader should be aware that statements made in this cookbook have not been evaluated by the Food & Drug Administration.

This collaborative act captures the profound shift in attitude that has occurred within the cannabis scene. Both older and younger people have developed more liberal views, overcoming their trepidation about its legalization and use. With help from advocates around the world—scientists, doctors, farmers, and citizens—our access to cannabis-based products and knowledge is increasing. These infused products can be found in dispensaries, pharmacies, health food stores, and, depending upon state legislation, a wide range of other businesses.

By offering a simplified explanation of the plant and its use, my desire is to inspire folks to rethink cannabis as a culinary ingredient. With pleasure, I applaud the book’s forward-thinking contributors who are using their voices and recipes for positive change, making a significant impact within the food and cannabis industry. It is my hope that The Art of Cooking with Cannabis will take its readers on an unforgettable culinary journey of discovery.

CHAPTER 1

CBD—CANNABIDIOL

CBD is the abbreviation for cannabidiol, one of the cannabinoids or chemical compounds found in the cannabis plant. CBD is not psychoactive, meaning that it will not cause you to feel high or intoxicated. It is a safe, nonaddictive substance, one of more than a hundred phytocannabinoids that are unique to cannabis and endow the plant with its powerful therapeutic profile. CBD oil is extracted from the flowers and leaves of Cannabis sativa (hemp plant).

Because CBD does not have the side effect of causing someone to feel high, it is a popular option as a natural alternative for helping certain conditions like chronic pain, multiple sclerosis, PTSD, epilepsy, and mental disorders. Sought after because of its versatility and ease of use, it can be employed in different ways: edibles (gummies are the most popular), tinctures, topicals, capsules, and vaping. CBD inherits many of the medicinal, anti-inflammatory, and anxiolytic properties of cannabis, also providing relief from natural stress, anxiety, and pain. What allows CBD to treat so many conditions and maintain health and wellness in the body is the unique way it interacts with the receptors throughout our system. CBD can deliver many of the same benefits as THC without the psychoactive effects.

CBD that is used in food and drink is oil- or alcohol-based. CBD tinctures that are alcohol-based dissolve more easily than oil-based tinctures, which are not water-soluble. Both CBD oil and tinctures can be used in an assortment of cocktails, beer, wine, smoothies, and milkshakes. The two are also a popular addition to kombucha (a tea-based beverage), cold brew coffee, salad dressings, certain sweets and desserts, edibles, and a variety of infused dishes. Foods that are infused with CBD are becoming more readily available.

The benefits that come from infused foods and beverages depend upon the quality of the CBD that is used. Buying organically grown CBD that is full spectrum (contains all the cannabinoids in the plant without the THC) is the best policy. It is always wise to make sure that you are buying from a reputable company that provides lab-documented results that validate the contents listed on the label. When working with CBD, the focus is on dosage, making it important to use a product that has a verified CBD concentration to avoid the risk of using too much or too little.

PROFILE

CHEF DAVID FERRAGAMO

Chef David Ferragamo was born and raised in Haverhill, Massachusetts. Even as a teenager, Ferragamo was drawn to cannabis-infused cooking. At the age of sixteen, eager to learn about the science of cannabis, he was enthusiastically exploring his passion for the culinary world by creating infused butters and Everclear tinctures.

Ferragamo started a private chef company at the age of eighteen while still attending culinary school at Le Cordon Bleu College of Culinary Arts in Boston. He partnered with a Harvard alumnus to start Euphoric Food, a private catering company based in his hometown of Haverhill, Massachusetts. The hardworking student graduated from culinary school in 2017. Always intrigued by the word euphoria, Chef Ferragamo decided to use the name Euphoric Food when he entered the realm of cannabis-infused food. For the young entrepreneur, the word euphoric represents the type of experience that he strives to provide. At Euphoric Food, gourmet memories are created through the combination of cannabis and food. The company’s team uses communal kitchen space to do their prep work when holding events at public venues or in the comfort of a patron’s home. The staff have been trained to create memorable dining experiences that fascinate guests with well planned, multicourse meals highlighted by the addition of cannabis.

Every private dinner is different. The staff works with the host to create a menu that is customized for that specific event. That menu will never be reused for future occasions. Beforehand, the team gets to personally know each dinner guest, making it a priority to educate them on the proper consumption of cannabis. During each course, there is a strict procedure for dosing that has been discussed with the guests prior to the event.

Chef Ferragamo’s cooking style is constantly changing he never sticks with the same cuisine. His inspiration comes from memories and seasonality. When creating a new dish, he first develops a profile of flavors. The goal is to keep each course simple and ingredient driven. The focus is on creating multiple textures of usually one ingredient. As the chef is passionate about combining fresh local produce with cannabis, seasonal availability is always at the fore-front when planning a menu.

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SMOKED MUSSELS

With Roasted Corn Purée and Peppers

By CHEF DAVID FERRAGAMO, EUPHORIC FOOD

MAKES 4 servings, 15 milligrams per serving

CHEF DAVID FERRAGAMO: During the winter months, we harvest and cure the wood that is used for smoking. Because we live just minutes from the beach, when summer arrives there is access to an incredible bounty of fresh seafood. I spent this past summer working on a farm where everything just came together so naturally, transforming some of the season’s best into this mouthwatering dish.

SMOKED MUSSELS

Note: You will need to soak the mussels at least 2 hours before you intend to serve them.

2 cups water

2 pounds fresh mussels

½ cup unsoaked wood chips, such as oak or pecan wood

ROASTED CORN PURÉE

2 (medium-large) cobs of corn, with husks on

2 tablespoons unsalted butter, softened

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

ROASTED PEPPERS

2 medium red bell peppers

TOASTED MARCONA ALMONDS

½ cup raw Marcona almonds, coarsely chopped

GARLIC-INFUSED SUNFLOWER OIL

5 medium cloves garlic

6 tablespoons sunflower oil, divided

HERB MIXTURE

⅓ cup fresh chives, loosely packed

⅓ cup fresh Italian parsley leaves, loosely packed

⅓ cup fresh dill, loosely packed

⅓ cup fresh bronze fennel fronds, loosely packed

⅓ cup fresh tarragon leaves, loosely packed

60 milligrams broad-spectrum CBD oil, preferably The Healing Rose

3 tablespoons fresh lemon juice, or to taste

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Rock salt, such as Pink Himalayan, for garnish

Grilled sourdough bread, optional

1. To prepare the mussels: Fill a large bowl with 2 cups of water, just warmer than room temperature. Whisk in ¼ cup of salt until it has fully dissolved. Add the mussels, then add just enough cold water to cover them. The mussels will start to release their sand into the water. Allow the bowl of mussels to sit on the counter, at room temperature, for 20 minutes, then transfer to the refrigerator and chill for 2 hours.

2. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

3. To roast the corn and peppers: Roast the corn and red bell peppers at the same time in the oven. Place the corn with its husks and silks attached directly on the middle oven rack, lengthwise, parallel to the bars on the oven rack. Place the whole peppers on the prepared baking sheet and roast on another oven rack, turning occasionally. Roast until the pepper skins are wrinkled and slightly charred, and the corn husks are browned, about 30 minutes. Note: Corn should be bright yellow and the kernels swollen and tender. Remove the corn and peppers from the oven and allow to cool for 15 minutes.

4. While the corn and peppers are roasting, remove the mussels from the refrigerator. Using a slotted spoon, gently remove the mussels, discarding any that may be broken or do not close when tapped. Scrub the mussels with a brush under cold running water, and remove the beards by pinching them with your fingertips and pulling firmly toward the hinge of the shell until they come off, or remove the beards with sharp kitchen shears. Rinse once more, and place in a colander to completely drain.

5. Reduce the oven temperature to 325°F. Turn on the overhead oven fan and leave on while smoking the mussels.

6. To smoke the mussels: Create an oven smoker. Sculpt a piece of foil into a shallow bowl and scatter the wood chips in the middle of the bowl. Set aside. Place the mussels in a baking dish that is big enough to hold all the mussels and the foil packet of wood chips. Place the foil packet with wood chips alongside and on top of the mussels, so that the smoke is not put out by the liquid released from the mussels as they cook. Using a kitchen torch, light the wood chips on fire, and let them burn until the edges of the chips are glowing and a good amount of smoke is produced. Cover and tightly seal the baking dish with aluminum foil, then create a tiny hole for ventilation so the chips have an oxygen supply. Transfer the baking dish to the oven and bake until all of the mussels have opened and the flesh is peeled away from the walls of the shells, about 30 minutes.

7. While the mussels are smoking, make the corn purée: Carefully remove and discard the husks and silks from the roasted corn. Using a small sharp knife, slice the corn from the cob, into a bowl, turning the ear as you go. Repeat with the remaining ear of corn. Place ½ of the roasted corn, 2 tablespoons of butter, salt and pepper into a blender or food processor and process until smooth and creamy. Set aside.

8. To prepare the roasted peppers: Remove the skin and seeds from the peppers. Coarsely chop and set aside.

9. While the mussels are smoking, toast the almonds. In a small dry nonstick skillet over medium heat, toast the almonds, shaking the pan often to prevent burning, until fragrant and light golden brown, about 4 minutes. Transfer the almonds to a paper towel–lined plate and allow to cool.

10. While the mussels are smoking, make the garlic-infused sunflower oil. Coarsely chop the garlic. Steep the garlic in hot water for 3 minutes. Using a small sieve, strain the garlic.

11. Heat 4 tablespoons of sunflower oil in a heavy-bottomed skillet over medium-high heat until hot, but not smoking. Add the garlic and fry until golden brown, about 1 minute. Using a small sieve, strain the garlic out then transfer to a paper-towel-lined plate and allow to cool. Remove the oil from the heat and reserve.

12. To make the herb mixture: Finely chop the chives, parsley, dill, fennel, and tarragon. Place the herbs in a small bowl and toss together until well combined. Set aside.

13. Carefully transfer the baking dish to a well-ventilated area (such as outside) before opening the foil, to avoid overwhelming your home with smoke. Using tongs, carefully remove the foil smoker packet and leave it outside before bringing the baking dish back in to work on the mussels. Discard any mussels that do not open. When cool enough to handle, carefully remove the meat from the mussels and place them in a bowl. Cover the mussels with foil to keep warm, and set aside. Strain the cooking liquid through a cheesecloth-lined fine-mesh strainer to remove any sand and detritus, and reserve.

14. To assemble: In a large bowl, combine the mussels, remaining ½ of the corn kernels, roasted peppers, almonds, fried garlic, garlic oil, herbs, CBD oil, lemon juice, the remaining 2 tablespoons of sunflower oil, salt and pepper. Gently toss until well combined.

15. To serve: Place some of the smoked mussel mixture in the center of individual bowls, lightly drizzle with some of the reserved cooking liquid, then top with a dollop of corn purée. Garnish with light sprinkles of rock salt. Serve with grilled sourdough bread on the side, if desired.

NOTES

If you can’t find fresh bronze fennel fronds, you can substitute common fennel fronds.

An aluminum disposable pan, deep enough to hold all the mussels, works well for this dish. If using, when baking in the oven, place a baking sheet underneath the foil pan so it has more stability.

A smoking gun also works well for this dish.

When purchasing mussels, looks for shells that are tightly closed and that do not give off a bad, funky odor. They should smell like the sea, salty and clean.

ROASTED HONEYNUT SQUASH & RED PEAR SALAD

With CBD-Infused Pear Vinaigrette

By CHEF DAVID FERRAGAMO, EUPHORIC FOOD

MAKES 4 servings as an appetizer or as a side salad

CHEF DAVID FERRAGAMO: Pears have always been my favorite fruit. After hearing about Dan Barber’s culinary journey with Honeynut squash, I couldn’t stop roasting them—with both being abundant in my summer CSA shares, I was inspired to create this salad.

CHARRED SHALLOTS

3 medium banana shallot bulbs, halved lengthwise, peeled, roots intact

1 tablespoon sunflower oil

Kosher salt and freshly ground black pepper to taste

ROASTED HONEYNUT SQUASH

2 pounds, 6 ounces Honeynut squash, peeled, optional (see Note on page 13) 2 tablespoons sunflower oil

2 tablespoons pure maple syrup

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

ROASTED RED PEARS

3 ripe red pears, such as Red d’Anjou or Red Bartlett

1 tablespoon sunflower oil

½ teaspoon kosher salt

3 tablespoons reserved pear juice

TOASTED WALNUTS

1 cup walnuts

SALAD

⅓ cup fresh celery leaves, loosely packed

¼ cup fresh flat-leaf parsley leaves, loosely packed

¼ cup fresh mint leaves, loosely packed

⅓ cup fresh watercress, tough stems trimmed, loosely packed

CBD-INFUSED PEAR VINAIGRETTE

½ of the roasted pear slices (12 slices)

3 tablespoons pear juice, reserved from roasted pear recipe

1 tablespoon white balsamic vinegar

½ tablespoon pure maple syrup

1 teaspoon chopped fresh flat-leaf parsley

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

40 milligrams broad-spectrum CBD oil, preferably The Healing Rose

GARNISH

4 ounces hard aged sheep cheese, such as Queso Manchego, Pecorino Romano, or Pecorino Toscano

1 red pear, such as Red d’Anjou or Red Bartlett, cored, stems removed, unpeeled, cut into thin strips resembling matchsticks

Reserved pear juice, as needed

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

2. To make the charred shallots: Heat a dry cast-iron skillet over medium-high heat until hot but not smoking. Reduce the heat to medium-low and add the shallots, cut-side down. Char, turning a few times until slightly blackened all over, about 15 minutes. When cool enough to handle, separate the shallot layers into individual leaves and place in a small bowl, then add the sunflower oil, salt, and pepper to taste, tossing until well combined. Cover the bowl tightly with plastic wrap, and set aside at room temperature for 1 hour.

3. To make the roasted Honeynut squash: Cut the squash in half lengthwise and scoop out the seeds and strings. Cut the squash into half-moon slices, about ½ inch thick.

4. With a sharp knife, score the squash on the diagonal in a crosshatch pattern so that the seasonings and oil can penetrate it. Pat the squash slices dry with paper towels.

5. In a medium bowl, toss together the squash, sunflower oil, maple syrup, salt, pepper, and nutmeg until well combined. Spread the squash slices out in a single layer on the prepared baking sheet and bake until fork-tender, about 25 minutes. Tent with foil and set aside.

6. Reduce the oven temperature to 375°F.

7. To make the roasted pears: Using a vegetable peeler or small paring knife, remove the peels over a bowl to catch any juice. Reserve the pear juice for a later use. Cut the pear in half lengthwise, then remove the base and stem. Using a melon baller, carefully scoop out the core, then cut into 8 slices. Repeat with the remaining pears.

8. Place a 12×15-inch piece of foil on a rimmed baking sheet. In a medium bowl,


Blondies have more fun

July 10, 2005 at 9:30 pm · Filed under Cookies, Light Delights

Now for a deep philosophical question: is a brownie still a brownie without the chocolate? No, in that case it would be a blondie. These bars are perfect when you’re craving the dense and chewy texture of a brownie but don’t want chocolate. Yes, a girl can get sick of chocolate after ingesting too much chocolate mousse. I lightened the recipe by using 5 tbsp of butter rather than a whole stick. These bars have plenty of fat from the almonds, so they were still wonderfully moist, although they might not keep as long. But do you really expect to have them laying around for a whole week? They even develop the characteristic skin you get from boxed brownie mix, except these don’t have nasty-tasting artificial ingredients.

Ingredients:
3/4 cup whole almonds, with or without skins
1 cup all-purpose flour
1/8 tsp salt
3/4 tsp baking powder
5 tbsp unsalted butter
3/4 cup plus 2 tbsp sugar
1 large egg
1/4 tsp almond extract or 1/2 tsp vanilla extract
1/2 cup dried tart cherries, cranberries, chopped apricots or any dried tart fruit

Equipment:
8-inch square pan, lined across the bottom and up two opposite sides with parchment paper or foil

Preheat the oven to 350 F. Toast the almonds for 15-20 minutes, or until brown. Stir halfway between baking to ensure even coloring.

Move the rack to the lower third of the oven and continue to heat the oven.

Process the almonds with the flour in a food processor, until the almonds are fine. Add the salt and baking powder and pulse to mix.

Toss the fruit with one tablespoon of the flour mixture so they won’t sink to the bottom of the bar. Set aside.

Melt the butter in a medium saucepan. Remove from the heat and stir in the sugar. Using a wooden spoon, beat in the egg and almond/vanilla extract. Stir in the flour mixture, followed by the dried fruit. Spread the batter evenly in the pan.

Bake for 20 to 25 minutes, or until the edges are golden brown and have pulled away from the sides of the pan and the top is light golden brown. Cool in the pan. Run a knife along the unlined sides of the pan. Lift the ends of the paper or foil liner and transfer to a cutting board. Cut into 16 squares.

Can be stored, airtight, for at least one week.

Notes: Dream up your own creation by substituting any nuts or dried fruits! Pine nuts would give an Italian twist, pistachio is popular among food blogs like Chocolate and Zucchini and The Food Section, and walnuts would make a richer bar. Tart fruit is recommended to offset the sweetness of the bar.


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