Thanksgiving is 11 months away, so we don’t need to worry about turkey for a long time. Hanukkah is over, and the latkes were fantastic. Christmas just passed us, and we’ve got enough tamales to feed an army.
So wait, what do we eat at New Year’s, again?
In America, it seems to be your family’s call, but going around the world, it looks like there are some more established New Year’s mealtime traditions. Take Italy, for example; because of the flat, and coin-like shape of lentils, Italian families typically eat a lentil dish near midnight as an omen of financial prosperity and good fortune in the coming year.
Sounds good to us; let’s send you off into 2019 with a full belly, so that your wallet might feel just as full over the next year. Above all things, all of us at Flourish and our friends at Harvest wish you a full and happy heart this New Year’s day!
- 2 cups uncooked Lentils
- 2 quarts stock of your choice
- 1 Onion, diced fine
- 1 Carrot, diced fine
- 4 garlic cloves, minced
- 1/4 cup medicated olive oil (click link to learn to prepare this!)
Start by slowly heating up the olive oil in a large dutch oven. Add the vegetables and a pinch of salt. Sautee and stir on medium low for about 5 minutes until soft and fragrant. Pour in lentils, and continue to stir for 2 minutes. Add 1 quart of stock and cover. Check after 15 minutes and add more stock as needed, until desired consistency is reached.
If you have some leftover ham from the holiday, chop it up and add it in with the lentils! It is important to note that lentil cooking time will vary based on variety. I like to keep an inch of liquid on top of the lentils as they slowly simmer. Boiling them will cause them to mash, which makes for a great side dish.
Enjoy the added terpene therapy of cooking at home!
Congratulations to you all! We now have regulated Cannabis Sativa for all that live in the US; hemp, hemp, HOORAY! I would like to celebrate with you by sharing this amazing EggNug recipe. Share the health with cannabinoid-infused classics like this one; one to wake the dormant endocannabinoid system in your guest, while opening their mind for education on what Cannabis Sativa and Cannabis Indica are: fruit-bearing vegetables that we’re biologically predisposed to consume and benefit from.
Cannabis Sativa for all, and for all a good night!
Remember, together we Flourish!
- 6 egg yolks and 6 egg whites, separated
- 3/4 cup HoneyBuzz (click the link for the recipe!)
- 2 cups Half & Half
- 1 Cup CannaCream (click the link for the recipe!)
- 6 ounces bourbon (or liquor of choice)
- 1 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 1 tbsp beet sugar (works better than plain white sugar for your body’s metabolism of cannabinoids; more on this later!)
Throw the egg yolks into the bowl of a stand mixer and beat on high for 3-5 minutes, until they look nice and light. Slowly start drizzling in the warm/hot honey and beat until it is completely dissolved. Add the half & half, cream, bourbon, nutmeg and cinnamon. Stir it up into a frenzy!
Place the egg whites into the bowl of the stand mixer and beat until soft peaks form. With the mixer still running gradually add the 1 tablespoon of beet sugar and beat until stiff peaks form.
Chill, serve, enjoy, and spread the love!
How to decarboxylate your flower
Activate your flower’s THC and unleash its full potential through the process of “decarboxylation” before infusing it into fats; just add heat!
Set your oven at 230 degrees, and place an ounce of cannabis flower in a glass dish, and cover with a lid. Cook for 110 minutes, to ensure complete conversion of THCa to active THC!
Cannabis-Infused Oil (coconut, olive, vegetable, avocado—your choice)
- 1 ounce decarbed cannabis flower
- 24 fluid ounces oil
Melt your oil in a medium sauce pan on low-medium. Place a candy thermometer in the oil and once it reads 180 degrees Fahrenheit, add your decarbed cannabis and allow it to infuse for two hours. Strain and chill in ice cube trays for easy access and dosing!
- 2 cups honey
- 1/4 cup cannabis-infused coconut oil
Melt honey in your crock pot or on low in a small sauce pan on your stovetop. Melt your infused coconut oil separately and gradually whisk in 1 Tbsp at a time over the next 4-7 minutes. Remove from heat, and whisk both to chill and to hold emulsification.
- 1 quart heavy cream
- 1 ounce decarbed cannabis trim (or 14 grams of kief)
- 2 cups half-and-half