Edibles

Boost Your Buns for the Baking Season

Edibles, Featured
It’s that baking season! No, not on your favorite strain. We mean making homemade baked goods! Our friends with Shoogies™ and one of our regular columnists, Jeff, the 420 Chef, give us these perfectly scrumptious Mini Pumpkin Cinnamon Buns. These are formulated for boosting you with a delight and just enough Shoogies™ to microdose with…
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Living an Elevated Sweet Life

Your consumption options just got sweeter and convenient! Next time you go to the corner of “happy & healthy” or your neighborhood grocery store, stand and observe the aisles around the store for a moment. Stop and realize that each of these products and brands came from someone’s idea, fueled by blood, sweat, tears and…
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Infused Pickle Juice Pops by Chef Brooke Egger

Here’s a refreshing, healthy popsicle to take the edge off the dog days of summer. Ingredients 1 cup Dill Pickle Juice. 1 cup Distilled Water ½ cup Cornichon or Gherkin Juice 2 tablespoons sweetener of choice, I used infused agave 8 Cornichons or Gherkins for sticks Directions Add the water and pickle juices to a…
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Pickle Juice for Hydration?

This is a new one old idea from ancient times. Did you know that before sports drinks like Gatorade or PowerAde became a thing, runners and athletes were known to drink pickle juice? They used it to replenish sodium and potassium which helped them reduce muscle cramps and speed up recovery after exercising. Sodium is…
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Bi-Color Watermelon Gazpacho

Serves 12 Ingredients: Main Ingredients 1 small Red seedless watermelon, cubed 1 Red bell pepper, seeded and deveined 1 small Yellow seedless watermelon 1 small Yellow bell pepper, seeded and deveined General Ingredients 2 Medium cucumber, seeded and cubed 12 medium cannabis leaves, chiffonade (sliced into thin ribbons) 10 leaves Thai basil, chopped 2 Tablespoons Red Wine Vinegar 2 Tablespoons…
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Cooking with Cannabis – No Longer Taboo

Edibles
I recently had the great pleasure of talking to California Chef Brooke E. Egger about her expertise on edibles. Owner of Coachella-based Greyline Edibles, the chef is a pioneer in the medicinal cannabis industry, having worked with the plant since 2006. When it comes to choosing an edible, Chef Brooke suggests talking to bud tenders.…
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