Sat, Aug 8, 2020
∙ READING TIME: 2 MINUTES ∙

A strange summer this is sure to be. There are lots of things to think about – important things that may actually make the world a better, safer place. Whether you are staying home or safely venturing out, the right strain of Cannabis makes a world of difference. I’ve been enjoying Roasted Garlic Margy from Noble Farms. For me, this strain is a combination of staying clearheaded yet remaining calm. Particularly these days, I can get uncomfortably racy from a strain – but not this one. It’s the best of both worlds.

#DontFearTheEdible #BlackLivesMatter

CHOCOLATE SMOOTHIE

2 cups chocolate milk
1 banana, peeled, sliced and frozen
4 tablespoons malt powder
1 tablespoon cocoa
2 teaspoons canna-coconut oil Chocolate syrup

In a blender combine all ingredients except the chocolate syrup. Pour into glasses and stir in a heaping tablespoon of chocolate syrup.

Serves 2

GUACAMOLE

Avocados have become popular because of the tremendous health benefits, as well as the great taste. Guacamole is a great way to showcase this wonderful fruit, yes fruit, and medicate at the same time. Remember to keep the pit in the guac, drizzle with lemon juice and keep covered tightly with plastic wrap to preserve it.

2 large ripe avocados, soft when pressed
2 limes, juiced 4 teaspoons canna-oil
½ small red onion, diced
¼ cup finely chopped cilantro
1 small tomato, seeded and chopped (optional) Salt

In a medium bowl mash the avocado. I think leaving it lumpy is a good thing. Add all the other ingredients and mix well.

Serves 4

BANH MI

Banh Mi is a Vietnamese street snack made with a baguette and filled with a variety of ingredients.
When I am in a rush, I toss the chicken with soy sauce, lime juice and canna-oil, then pile on the veggies.
This sandwich is light, yet satisfying. Pro-Tip: Get the best bread you can find.

2 tablespoons water
1 tablespoon lime juice
2 teaspoons fish sauce
2 teaspoons canna-oil
1 teaspoon sesame oil
1 small clove garlic, minced
1 teaspoon soy sauce
1 tablespoon sugar
2 six-inch pieces of baguette,
sliced in half horizontally
2 chicken breasts from rotisserie chicken, cooked, or thinly sliced tofu
½ cup shredded cabbage
½ cup shredded carrots
Sprigs of cilantro

In a small bowl combine the water, lime juice, fish sauce, canna-oil, garlic, soy sauce and sugar. Place the bread on your work surface. Drizzle the cut sides with the dressing. Lay the sliced chicken breast on the sandwich and top with the shredded vegetables and any remaining sauce.

Serves 2

RECIPES by LAURIE WOLF | PHOTOS by BRUCE WOLF