Recipes – Tagged “Food” – Heads Lifestyle Inc.
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May 22, 2020
Sweet citrusy heat jumpstarts your well-being Ginger shots are an easy to make wellness tonic. Fresh ginger is loaded with health positive compounds. Add therapeutic CBD, lemon juice bursting with vitamin C and mineral-rich maple syrup and you’ve got a super brew with intense flavour.
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January 08, 2020
Satisfy your sweet tooth with cannabis-infused petits fours Hankering for a nibble? Need a little pick-me-up that settles the spirit? Try our Fudgy Kafé Kush Petits Fours recipe for a mouthful of cannabis-cocoa-coffee contentment.
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December 24, 2019
Buzz! Buzz! Buzz! Cannabis-infused coffee liqueur picks you up and mellows you out. Try our homemade recipe. Great on its own or mixed in holiday cocktails. ‘Tis the season!
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July 09, 2019
The most sublime ice cream for canna-daydreaming Perfect for the lazy, hazy, crazy days of summertime when you have nowhere to be and nothing to do. Kick back and relax—it’s legal! Try using Cookie Dough, Girl Scout Cookies GSC or Chocolope for the sweetest flavour and effect.
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January 02, 2019
Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.
Ingredients
7g cannabis flower (bud), broken up
¼ cup extra virgin olive oil
1 ½ cups pitted black olives (Kalamata or Niçoise)
2-3 Tbs. capers, rinsed and drained
1 garlic clove, smashed and peeled
1 tsp. Dijon mustard
1 ½ Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
¼ tsp. freshly ground black pepper
Preparation
Put cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.
Yields about 1 cup
Tapenade can be refrigerated in an airtight container for up to 1 month.