carefully so that no lumps are formed and keep mixing. If the mixture is thick and hard to beat, you can add a couple of tablespoons of cannabis milk. When the mixture is homogeneous, pour little by little the hot milk in the bowl and keep mixing so that these lumps do not form. When you have added all the cannabis milk to the mixture, pour everything into the pot and, without mixing, bring it to a boil over low heat. When the cream reaches the desired consistency, remove it from the flame. Before serving it in individual molds place the cookies in the bottom and pour it. It is served cold.
ITALIAN TOMATO SAUCE WITH CANNABIS Ingredients: 700 grams of tomato sauce passata or 1 can of 500 grams of peeled whole tomato 1 clove garlic 7 leaves of crushed cannabis. ½ cup of olive oil A pinch of sugar and salt to taste Water Fresh basil Preparation: Add the olive oil with the passata or peeled tomatoes, the garlic clove and the
cannabis leaves in the pot. Heat over high heat until you see the first balls and immediately afterwards, lower the flame. Place salt to taste and simmer for half an hour. With some frequency you will have to add a little water so that the tomato sauce does not burn. You can add a pinch of sugar which takes away the acid taste of the passata. A few minutes before removing from heat add a couple of leaves of fresh basil. If the sauce is too liquid, raise the flame a little in the last minutes of cooking, place on top of the pasta and serve.
EGGPLANT CAPONATA WITH CANNABIS Ingredients: Eggplants ½ Onion 1 tomato 2 Peppers (green and red) 1 Cd. Sugar 2 Tbsp. White wine vinegar 2 Tbs. Capers 1 Cup Olives stuffed with anchovies 4 Tbs. Cannabis oil Salt to taste
Preparation: Cut the aubergines into thick slices and then into 4 pieces. We put the cannabis oil to heat in a pan over high heat and when hot add the pieces of eggplant. We put salt, leave them a couple of minutes to brown slightly and lower the heat so that they are made while chopping the pepper and onion into pieces similar in size to those of eggplant. When the aubergine is well browned on all sides, remove from the heat and place the peppers, a little salt on them and put the fire back to sauté a minute. Mix with the aubergines being careful not to break the pieces, add the onion, wait for it to take color, mix everything and add the tomatoes cut into pieces. Add the vinegar with the sugar mix and finally add the stuffed olives and capers. Remove from heat and let it sit for 3-4 minutes so that our eggplant caponata with cannabis finishes its heat. It can be served hot, or at room temperature with a few slices of bread.
SPINACH CREAM WITH CHEESE AND CANNABIS MILK Ingredients: 4 cups of fresh spinach 1 onion 2 Tbs. Cannabis oil ½ cup of wheat flour 1 liter of milk with cannabis 250 gr of cheese in pieces Salt, pepper and nutmeg to taste. Preparation: Chop the onion into pieces, place in a pot with the hot oil. Season with salt and
when the onion is crystalline, but keeping its white color, add the flour and stir for a few minutes. Add the cannabis milk, little by little and stirring the onion sauce. In this way we will prevent the flour from forming lumps in our spinach cream. When you finish pouring the milk, add the fresh spinach and keep cooking for about 10 minutes. To finish we add the little pieces of cheeses. Remove everything and grind using a hand mixer or blender. Return the cream to the pot and season to taste with salt, pepper and nutmeg.
PESTO PESSO ROSSO WITH CANNABIS Ingredients: 50 gr of grated Parmesan cheese 30 gr of almond ½ cup white wine One garlic clove 4 tomatoes 1 teaspoon of paprika 4 Cd. Cannabis oil 4 Leaves of cannabis, oregano, salt and pepper. Preparation: In a pan with 1 tablespoon of cannabis oil, sauté the chopped tomatoes, garlic
and add the almonds, paprika, cannabis leaves and oregano, and once done we beat everything so that we get a soft cream and thick. We put it back in the pan and add 3 tablespoons of olive oil, ½ cup of white wine and grated cheese for 10 minutes and ready to serve.
CARBONARA SAUCE WITH CANNABIS Ingredients: 100 gr bacon in strips 2 tablespoons of cannabis butter 3 egg yolks ½ cup of water 150 gr of Parmesan cheese 1 clove garlic Cannabis oil, salt and pepper to taste Preparation: In a pan with cannabis oil, brown the bacon with the garlic. Then in another pan add the cannabis butter, and fry the bacon. We add water and cook until it boils.
On the other hand, in a bowl beat the egg yolks, add the grated cheese, salt and pepper. To serve: With the pasta al dente and hot mix with the yolks, the latter will be cooked with the heat that the pasta gives off, add the sofrito and ready.
BOLOGNESE SAUCE WITH A BIT OF CANNABIS Ingredients: 250 gr ground beef 2 tbsp of cannabis oil 1 onion 2 cloves of garlic 1 small grated carrot ½ kg of tomatoes ½ cup of white wine 4 cannabis leaves, 2 bay leaves, oregano, salt and pepper to taste. Preparation: Chop the onion and add it with the cannabis oil to a frying pan and fry until it
becomes transparent and place the garlic until it releases the aroma. In another pan with hot oil add the meat and carrot. When the meat is almost cooked, place the onion and garlic, add the chopped cannabis leaves, a little oregano, white wine, laurel and the liquefied tomatoes, without forgetting the salt and pepper. Let cook for about 45 minutes over low heat. When it is ready, let it sit for 15 minutes and ready to serve.
POMODORO SAUCE WITH CANNABIS Ingredients: ½ kg of tomatoes 2 cloves of garlic 2 tbsp of cannabis oil 4 leaves of cannabis, basil, salt and pepper to taste. Preparation: Heat the oil in a pan, sauté the garlic and add the tomatoes, diced into small cubes and let them cook for about 15 minutes over medium heat, resulting in a kind of cream. Subsequently, we liquefy it to avoid the lumps and to leave a smooth and homogeneous cream. Finally, we put it back in the pan and add the salt, pepper, chopped cannabis leaves and basil for about 5 minutes. Ready to serve.
GREEN GODDESS CREAM WITH CANNABIS Ingredients: 1 cup of cannabis milk 1 cup of mayonnaise ½ cup of flat leaf parsley leaves 1 tablespoon of basil leaves and 4 cannabis leaves 2 tablespoons chopped onion 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lime juice 3 anchovies with oil Salt to taste Pepper in freshly ground grain to taste
Assorted vegetables cut into strips to dip in the sauce: radishes, celery, cucumber, asparagus, etc. Preparation: In a medium speed blender combine the cannabis milk and the mayonnaise until a single cream forms. Then add one by one the parsley, chives, basil and cannabis leaves until they are well blended. Then add the lemon juice and the lime juice while we continue mixing. Finally add the anchovies and process until the whole mixture is very smooth and homogeneous and no longer notice the anchovies and add salt and black pepper. Serve in a cup and arrange around fresh vegetables cut into strips.
BROCCOLI CAKE WITH CANNABIS Ingredients: 350 g of broccoli without stem 150 g of bacon 100 g grated Parmesan cheese 4 eggs 250 ml of cream for cooking 1 large onion Nutmeg Black pepper Cannabis oil Salt to taste
Cannabis butter Bread crumbs Preparation: Boil water a saucepan with salt to taste. When it is boiling, place the washed broccoli florets and cook for about 10 minutes. Being ready to strain. Cut the onion into small squares and sauté it for fifteen minutes over low heat. Do it with a small amount of cannabis oil because the bacon will release its natural fat. When the onion is ready add the bacon cut in small cubes and sauté. When it is lightly browned, remove the pan from the heat. In a large bowl beat the four eggs well and mix them with the cream, the grated Parmesan cheese and the onion sauce with bacon. Add pinch of nutmeg, black pepper and salt to taste. To bake the cake use a rectangular mold spread it with a little cannabis butter and sprinkle it with bread crumbs. You can also use vegetable paper. Once you have the mold ready, assemble the cake. To do this, prepare a first layer with half of the cooked broccoli and, on top of it, pour half of the previous mixture. Repeat the operation. Place the mold in a larger one with water, that is, in the water bath. Bake the broccoli cake at 170 ° C in a preheated oven for about thirty minutes. You must be aware during the last few minutes that you do not pass cooking. When it shows a dense consistency, remove it from the oven and let it rest before unmolding it. Do not try to remove it from the mold when it is still hot because it can be destroyed.
PUMPKIN AND PARMESAN RISOTTO WITH A TOUCH OF CANNABIS Ingredients: 350 g of special rice for risotto. ½ Kg of peeled and seedless pumpkin 1 large carrot 80 g of Parmesan cheese 1 large onion, 1 garlic porro 50 g of cannabis butter 1/3 cup of white wine 1 ½ liters of vegetable broth Cannabis oil
Salt and black pepper to taste Preparation: Cut the onion, garlic, carrot and pumpkin into cubes. In a large pot place a little cannabis oil and sauté the onion over low heat. Put a pinch of salt. When the onion is soft and slightly transparent, add the pumpkin and sauté it on a slightly stronger heat for a couple of minutes. Add the white wine and let the alcohol evaporate. Add the rice and stir-fry for a couple of minutes. Now go adding the hot broth little by little. First add a little only, enough to cover the rice. When the liquid has been absorbed by the rice, add the rest of the broth. Remove the rice each time you add more liquid. The cooking of the rice will last 15 minutes or so. It is time to add butter and Parmesan cheese. Stir the risotto well to leave it creamy. Finally add salt to taste, add pepper and serve hot. Portion for 4 people.
CREAMY ASPARAGUS WITH CANNABIS Ingredients: 1/2 kilograms of fresh asparagus 1 large purple onion 1 garlic porro 7 tender leaves of cannabis 400 ml of vegetable broth 1/4 cup of milk cream ½ cup of cannabis oil Salt and pepper Preparation: The first thing is to wash the asparagus and the tender leaves of cannabis well.
Then remove the hard part of the skin from the asparagus. Cut the asparagus into small pieces and the leaves, then cut the onion and the garlic joint also into small pieces. Heat the pan and add the ½ cup of cannabis oil and fry the onion, garlic, asparagus and cannabis leaves over medium heat for 10 minutes. Pour the sofrito in a pot and add the vegetable broth. Boil about 10 minutes. Add salt and pepper to taste. After this time the asparagus should be quite soft. Place the contents in an electric blender until a cream is made as uniform as possible. Once the cream is made, pass it through a colander and pour it back into the pot. Heat 5 more minutes over low heat. Add 1/4 cup of creamer and mix. If you want a creamier texture, place more cream. Recipe for 4 people.
BAKED CHICKEN WITH CANNABIS Ingredients: 1 large whole chicken ½ Kg medium carrots ½ kg medium potatoes 2 large onions Cannabis oil 4 dried leaves of cannabis and fresh basil. 2 cups of water Salt and black pepper to taste Preparation: Wash the chicken, season and add the chopped cannabis and basil leaves.
Peel the potatoes and carrots and cut them into thin slices. Then, we put them on a base in a baking tray. Cut the onions in julienne. We put them on top of the potatoes and carrots and pepper them. Then we put the chicken on top. We add the 2 cups of water and 3 tablespoons of cannabis oil. Bake at 220ºC temperature, for about 30 minutes, until golden brown. When it is well browned, we take out the tray from the oven, we turn the chicken over, so that it is brown on the other side and we leave it in the oven for 30 more minutes. Recipe for 4 people.
Conclusion Once we know the actions that Cannabis provides to our life and how easy it is to cook with it, we realize that we can have health and at the same time enjoy the pleasures of gastronomy. To become a true cannabis chef, the only valid way is practice, hours and more hours of work, to achieve perfection. You should not feel afraid to make meals with new plants, on the contrary, you can feel comfortable preparing dishes that will help your health. So, if you are determined to get started in this new way to stay healthy, I invite you to continue experimenting with these and other cannabis recipes, and do not forget: Pharmamedic and Nonna Cannabis are here to give you a healthier life! Visit: https://pharmamedicworld.com/en/social Publish by Pharmamedic Ltd. Suite 44B, UNIMIX House, Abbey Road, London, NW10 7TR