YOUR DAILY GREEN
SF LA SB
FOOD MENU
Ever wonder how to make actual cannibis food? Well, we created that menu for you! Checkout our suggestions below, each one of them are great and delicious!
Small Bites
Big Meals & Drinks
Pesto:
3 Tablespoons walnutes, chopped
2 Cups basil pinch sea salt
2 Cloves Garlic, minced
1/4 cup freshly grated parmesan cheese
1 Cup THC olive oil
1. Preheat oven to 350°F.
2. Starting with the pesto, warm a sauté pan over medium heat. Add walnuts and toast them, stirring continuously, for 3 minutes. You should smell a nice aroma in the air. Remove from heat and let everything cool. Remove the papery skins of the walnuts by rubbing them over a metal strainer.
3. In a food processor, grind the walnuts to rough flour.
4. Wash and dry the basil. Remove the stems before tearing the leaves into tiny pieces.
5. Add the basil, garlic, salt, and Parmesan to the walnut flour in the food processor. While the processor is running, add ¾ cup of the THC olive oil through the top chute. Add more salt or oil until you’re pleased with the texture.
6. To make the budschetta, brush bread slices with THC olive oil, and toast in the oven for 3 minutes on a baking sheet, until they golden. Remove from the oven, and top each bread slice with the diced tomatoes. Return the budschetta to the oven for 5 minutes. Remove, top with the pesto. Enjoy your dish!
PREP TIME: 20 Minutes
Bruschetta:
1 Large loaf ciabatta bread, cut into thick slices
3 tablespoons THC olive Oil
3 organic tomatoes diced
POT PESTO WITH BUDCHETTA
POT CHOCOLATE
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.5g Finely Ground Cannabis 1 Cup Whole Milk
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1 Serving Hot Chocolate Mix 1/2 Cup Light Cream |
PREP TIME: 35 Minutes
1. Decarboxylize the Finely ground Cannabis in an oven or toaster oven. Pre-heat oven to 270 degrees fahrenheit. Bake on a sheet of tin foil for 15 minutes. (This is to convert remaining THCA into the psychoactive THC) The Cannabis will steam and smell during this process but that is normal. Also it will turn brown, which is also normal.
2. Mix the Whole Milk and the Light Cream in a pan on a LOW heat.
3. Add the Finely Ground Cannabis.
4. Simmer for 30 minutes. If the milk boils a little, dont worry, just take it off the heat until it cools down a little then put it back on.
5. Strain into mug and sqeeze out the cannabis to get all the milk out.
6. Add Hot Chocolate Mix.
*Drink on an empty stomache for full effects.
Stronger Cannabis = stronger high.
It takes 3 hours to really kick in (and it DOES kick in), so wait before making more.*
STUFFED & STONED JALEPENO POPPERS
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10 jalapeno peppers 2 tablespoons THC oil ¼ cup green onions, white parts only, chopped |
2 cloves garlic, minced ¾ cup peanut butter |
PREP TIME: 30 Minutes
1. Preheat the oven to 350°F.
2. Cut the tops off the jalapenos and reserve them. Take a small knife and remove as much of the seeds and pith as possible. Hollow out the peppers to that they can be stuffed with tasty ingredients. Rinsing out the inside of the pepper is an easy way to remove the seeds.
3. Warm a saucepan over medium heat and add THC oil. Warm the oil for about 30 seconds, then add the green onions and cook for 1 minute. Then add the garlic and cook for 2 minutes. Then add the peanut butter and stir. Add a bit of water as needed to thin out the mixture. Once the sauce is easy to stir remove it from the heat.
4. Use a spoon or small funnel to fill the jalapeno peppers with peanut butter sauce. Take 10 toothpicks and soak them in warm water. Take the pepper tops (that were reserved earlier) and secure them on top of the peppers with a toothpick.
5. Place the jalapenos on an aluminum foil-lined baking sheet and bake for 20 minutes in the oven. Serve warm.
BLAZIN' CAJUN SEAFOOD PASTA
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2 cups heavy whipping cream 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1/2 ounce cannabis 2 teaspoons salt 2 teaspoons ground black pepper
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1 1/2 teaspoons crushed red pepper 1 teaspoon ground white pepper 1 cup chopped green onions 1 cup chopped parsley 1/2 pound peeled shrimp |
1/2 pound scallops 1 cup grated parmesan cheese 1 pound dry fettuccine pasta |
PREP TIME: 15 Minutes
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
3. Reduce heat, and add powdered cannabis, herbs, salt, peppers, onions, and parsley.
4. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in parmesan cheese, blending well. Drain pasta.
5. Serve sauce over noodles.