MMJ BBQ Sauce

Yummmmm!  Medicated BBQ Sauce!  Why didn't I do this sooner?  With the heat of summer cooking in the kitchen can be uncomfortable to say the least.  If you're like me you spend a good part of the hot days cooking on the grill.  I'm always looking for ways to spruce up my barbeque recipes and this is a double whammy.  Homemade BBQ sauce and medicated to boot!

Ingredients:

• 1 Cup of Kethchup
• 2 Tablespoons of chive flower vinegar (you can make your own or substitute apple cider vinegar)
• 1 tsp garlic granules
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 Tablespoon honey (I used a local buckwheat honey that is perfect for savory applications but you can use whatever kind of honey you prefer)
• 1 Tablespoon Soy Sauce
• 2 Tablespoons prepared yellow mustard 
• 1 Tablespoon REAL maple syrup (don't substitute that awful "maple flavor" pancake syrup.  It's better to leave this ingredient out all together!)
• 2 tsp Tapatio hot sauce (It's worth looking for this brand but you can substitute your favorite hot sauce)
• 1 tsp of fresh ground pepper
• 1 gram of activated kief 

*** Makes approximately 8 ounces

Instructions:

1. In a medium saucepan add all the ingredients listed and whisk together until well mixed.
2. Heat to a boil over medium heat.  Stir constantly.  Do not allow your mixture to heat over 300 degrees or you will begin to degrade your medicine.
3. Continue heating and stirring until your sauce changes from the bright red color of the ketchup into a deep orange red and begins to thicken.
4. Bottle or jar up your sauce and store in the refridgerator.
5. Yep, it's really this easy!  Now use your medicated BBQ sauce for a great dipping sauce, on burgers, steaks, chicken or anything else! 

I hope you will enjoy this sauce and this route of getting your cannabinoids.  Let me know if you have any questions in the comment section below.  If you enjoy my recipes and this blog please subscribe and share with friends.

Stay cool!

MMJ Raspberry Sorbet

Beat the heat with this summertime treat!

I just love summertime.  The organic berries from my garden are ripening and I have bowls full of raspberries every day right now.  I've been making jelly, jam and syrup to put up for the winter a pint or 2 at a time as my berry bushes keep yielding.  Since we've been in a heat wave here in the Seattle area I decided it was time to do something a little different with my berries.  I mean after all just how much jam do we need?

I've also had some requests recently for a medicated recipe featuring a glycerin based cannabis tincture.  I thought why not combine 2 great ideas.  So here it is..... MMJ Raspberry Sorbet.

What you will need:

• A metal or pyrex 9x13" cake pan
• wire sieve or cheese cloth to remove the seeds
• small saucepan
• freezer with room to put your cake pan for about 12 hours
• 1 Cup Water
• 1 Cup Sugar
• 3 Cups fresh raspberries
• Juice from 1/2 of a lime
• 4 doses of glycerin tincture  (dosing is variable depending on a patients tolerance and the strength of the tincture itself.  If you normally use glycerin tincture for medicating you should have a good idea of what amount works for you as a dose.  For this recipe I used 3 squirts of the tincture per serving as we both have fairly high tolerance levels and will be eating this medicine as a nighttime treat.  This will be a good amount and allows for a really good nights sleep.)

How to make it:

1. In your small saucepan combine the sugar and water.  Cook over medium heat until all the sugar is dissolved.  Allow this to cool to room temperature
2. Add your fresh raspberries to the cooled sugar water and using a stick blender mix until the raspberries are fully mixed in.  **if you don't have a stick blender, pour sugar water and raspberries into a blender and pulse until well mixed
3. Use your wire sieve or cheesecloth to strain out any of the raspberry seeds.  Reserve the liquid and toss the seeds into the trash.
4. To your reserved liquid add the juice of 1/2 a lime and your 4 doses of glycerin tincture.  Mix well.
5. Pour your liquid into your 9 x 13" cake pan.  Place in the freezer for 4-12 hours to allow the sorbet to set up and freeze through. To keep it light run a fork through the freezing mixture every couple of hours.
6. Once your sorbet is fully frozen it is ready to serve.  I like to garnish with a few fresh garden raspberries and some lemon balm leaves like in the picture above.  Other good garnishes are chocolate and mint (a perfect match for raspberries), whipped cream, or shortbread cookies.  Of course you could always serve on an ice cream cone too!

I hope you will enjoy this fresh and tasty summertime recipe.  Let me know how it works out in your cannabis kitchen.

Stay lifted!