Connect with us

Recipes

Bruschetta with Blazin’ Balsamic Glaze

Bruschetta with Blazin’ Balsamic Glaze

Published

on

This month we’re celebrating Health & Wellness! Our recipes this issue were done by Chef Nuha, our Edibles Magazine™ Chef Correspondent. We bring you some easy, at home recipes that allow you to infuse your daily life with cannabis. Dosing is person to person and everyone reacts differently, and each product or infusion will be dosed differently. For more recipes or how to make canna butter or canna oil, visit EdiblesMagazine.com or download the App.

Ingredients:
5 Basil fresh leaves
2 Garlic Cloves
½ tsp Garlic Powder
¼ Red onion
1 cup Tomatoes, pitted and diced
½ cup Balsamic vinegar
2 tbsp Cannabis Infused Olive Oil
¼ tsp Salt
¼ tsp Pepper
½ Loaf French banquette
(Gluten-Free Mod: use sourdough bread)

Instructions:
Mix all ingredients aside from the bread into a bowl and let sit in refrigerator for 30 min. In the meantime, slice bread (use sourdough baguette for a Gluten-Free modification) in half add a sprinkle of salt and drizzle Cannabis Infused Olive Oil and place in oven at 400 degrees for ten minutes or till a golden brown. Pour mix over toasted banquette, drizzle balsamic glaze and serve.

By: Edibles Lift Team

Original article found at http://ediblesmagazine.com/edibles/bruschetta-with-blazin-balsamic-glaze/

0 0 vote
Article Rating
Continue Reading
Click to comment
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Recipes

A Little Bit of Sweetness With Your Cannabis

Published

on

Ever thought about making your pot brownies or trying to cook with cannabis? Well, you’re in luck because Kim Rael, CEO of Azuca, sat down to talk about incorporating THC and CBD into your favorite foods, and she also gave us a couple of delicious recipes for you to try at home!

Chef Ron Silver founded Azuca with the sole purpose of making products that anyone could use to incorporate THC or CBD into their food. Ron tried many products and always found that they were unreliable when put into a recipe and low-quality with bad aftertastes. So he created a line of products that are fast-acting, easy to dose, and highly bioavailable edible. Kim explained that Azuca’s patent-pending TiMETM Technology means that Azuca edibles take effect in 2-15 minutes versus traditional edibles, which can take up to 90 minutes.

Kim told us that Azuca product line that is available on their new eCommerce site and that they would be launching a wholesale line and a retail line into brick and mortar stores this year. Azuca’s goal is to take the guesswork out of edibles and puts you in control, for a comfortable, convenient experience you can count on every time. Azuca’s most popular products are their CBD and THC chocolates and their sugar that can easily be added to any recipe or your morning cup of coffee. They even make travel packets of sugar that you can conveniently take with you while traveling or dining out.


Azuca CBD Hot Fudge Sauce

Yield: 1.5 cups, or 6, ¼ cup servings with 25mg of CBD

Ingredients:

2 Tbsp butter1 cup heavy cream
1/4 cup light brown sugar1/3 cup granulated sugar3/4 cup Cocoa powder sifted6 Azuca CBD Chocolate Coins, chopped1/2 tsp Vanilla Extract
Pinch of salt
Instructions:

1. Combine, butter, cream, sugars, and salt into a saucepan and bring to a simmer on medium-low heat.
2. Add cocoa powder and whisk until combined.
3. Stir in Azuca chocolate coins until fully melted.
4. Stir in vanilla.
5. Enjoy immediately or refrigerate and reheat.


Azuca CBD Cranberry-Walnut Cookies

Yield: 32 2oz cookies @ 10mg each

Ingredients:

1 cup butter (softened)2 cups brown sugar 1/4 cup white sugar8 tsp Azuca sugar
1 tsp vanilla
2 eggs
2 cups AP flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt1 cup oats1 cup walnuts, chopped1-1/4 cups dried cranberries 


Instructions:

1. Preheat oven to 325 degrees F. Line a baking pan with parchment paper and set aside.
2. In a separate bowl mix flour, salt, baking powder, cinnamon, and oats. Set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix in the dry ingredients until combined.
6. Add walnuts and cranberries and mix well.
7. Roll 3-4 Tbsp (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
8. Bake in preheated oven for approximately 10-12 minutes. Take them out when they are just BARELY starting to turn brown.
9. Let them sit on the baking pan for 2 minutes before removing to a cooling rack.

Learn more about Azuca at Azuca.com and connect on with them on Instagram, Facebook, LinkedIn, or Twitter. 

0 0 vote
Article Rating
Continue Reading

Recipes

How to Make Cannabis Gummies with Infused Coconut Oil

Published

on

Save $$$ with the code RUFFHOUSE on the Mighty Fast Herbal Infuser or Vacuum Vault!

This video originally appeared on Ruffhouse Studios

0 0 vote
Article Rating
Continue Reading

Recipes

Italian Sausage Rigatoni with Spicy MJ Cream Sauce

Italian Sausage Rigatoni with Spicy MJ Cream Sauce

Published

on

Try a new dish this Thanksgiving!

Ingredients:
1 lbs Italian sausage removed from casings
1 Onion, medium
½ tsp Basil, dried
3 cloves Garlic
1 can Tomatoes sauce
1 tbsp Tomato paste
2 TBL Olive Oil
12oz Rigatoni pasta
½ cup Heavy cream
½ cup Parmesan cheese, grated
¼ tbsp Salt
¼ tbsp Pepper

Instructions:
Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks. When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat. Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl. Add cream and simmer another 5 minutes, Turn heat to low and stir in Parmesan cheese. Pour sauce over pasta and toss to coat.

0 0 vote
Article Rating
Continue Reading

Recipes

Cannabis Infused Gluten-Free Popcorn Balls

Canna Infused Gluten-Free Popcorn Balls

Published

on

Looking to add something sweet to your Thanksgiving meal?

Ingredients: 1 gallon plus 1 quart (20 cups) plain popped popcorn 1 ¼ cups of peanut butter chips 1 ¾ cups of milk chocolate chips (Option: substitute with vegan dark chocolate) 1 stick unsalted Canna butter 2½ cups confectioners sugar ¾ Cup light corn syrup 1 Cup mini marshmallows Cooking spray

Instructions: In a large bowl combine 1¼ peanut and chocolate chips EACH and toss them in the popcorn In a medium saucepan over low heat, melt canna butter, sugar, corn syrup and marshmallows , stir constantly to keep from burning. When sugar mixes boil, pour it over the popcorn mixture and stir evenly, then quickly form into balls. In two separate small sauce pans melt the remaining ½ cup of peanut and chocolate chips ( or microwave into two small separate bowls

By: Edibles Lift Team

Original article found at http://ediblesmagazine.com

0 0 vote
Article Rating
Continue Reading

Advertise Here

Advertise Here

0
Would love your thoughts, please comment.x
()
x