Recipes – Tagged “Recipe” – Page 3 – Heads Lifestyle Inc.
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January 03, 2019
For a barbecue sauce with a lively, uplifting cannaspirit, try using a flavourful sativa strain like Jack Herer, Purple Haze or Candyland. Their spicy, sweet, earthy notes will compliment the bourbon and keep you happy and energetic. Great on meat, tofu and veggies.
Ingredients
7g cannabis flower (bud), broken up
1 rosemary sprig
1 cup bourbon
½ can tomato paste (3 oz)
¼ cup apple cider vinegar
1 Tbs. Worcestershire sauce
2 tsp. soy sauce
1 tsp. honey
Juice of one lemon
¼ cup dark brown sugar
3 cloves garlic, minced
1 shallot, minced
½ tsp. Dijon mustard
¼ tsp. cayenne pepper
Salt and fresh ground black pepper to taste
Preparation
Soak cannabis and rosemary sprig in bourbon for 24 hours in dark, cool place. Strain the bourbon and discard plant matter. Combine all ingredients in heavy bottom saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes or until thickened, stirring occasionally. For a smoother sauce, mix in a blender.
Yields about 1 cup
Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
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.