thegreenbkr

The very best flan recipe ever! Inspired by my eighth episode guest

Creamy and dreamy Flan just like Flcannabisqueen Johaira Cespedes it is sweet and delicious and of course infused just to make it more fun.

Ingredients

For the Caramel:

• 1 cup (8oz/225g) sugar
• 3 tablespoons water

For the Custard:

• 2 cups (16 fl oz/450ml) Cannabis infused heavy cream
• 1 cup (8 fl oz/225ml) milk
• 1 teaspoon vanilla extract
• 1 cup (8 oz/225g) canna sugar
• 3 egg yolks
• 2 eggs
• 1/8 teaspoon salt

Instructions

• Pre-heat the oven to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan.
• Fill a kettle with water and bring to a boil. Set aside to use later.

To make the caramel:

• Dissolve the sugar in the water and simmer until you reach a deep caramel. (Watch how to troubleshoot caramel for step-by-step instructions)
• Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.

For the Custard:

• Combine the milk, cannabis cream, canna sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
• In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
• While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs. 
• Strain the mixture through a fine sieve to remove any lumps.
• Divide the custard evenly between 8 ramekins.
• Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
• Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken.
• Note the custards will set firm once they have completely cooled down.
• Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days. 
• To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
• Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
• Cover and store the flan in the fridge for up to 4 days. 

The Last Avocado Toast Recipe You’ll Ever Need: Inspired by Rafael Alvarez

Medicated Avocado Toast

Ingredients

• ½ small avocado
• ½ teaspoon fresh lemon juice
• ⅛ teaspoon Kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 (1 oz.) slice whole grain bread, toasted
• ½ teaspoon CBD infused extra-virgin olive oil
• Toppings: Maldon sea salt flakes, red pepper flakes
• More CBD infused olive oil to top

How to Make It

Step 1

In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

Step 2

Top toasted bread with mashed avocado mixture. Drizzle with olive oil and sprinkle over desired toppings.

Chef’s Notes

For perfect avocado toast, ingredient quality is key. Use fresh, crusty whole-wheat bread and the best extra-virgin olive oil you can find.

What a better way to honor my sister in Oshun Jossie Matos, being on my show then with this traditional Dominican staple with a little extra special greenery.

Mangú (Mashed plantains)

This is one of the best known and most representative recipes of the Dominican cuisine. It could probably be called Dominicans’ official breakfast dish. A must-try for those sampling our cuisine. Learn how to make it with this simple step by step recipe.

INGREDIENTS

• 5 Green Plantains Peeled and diced in half or quarters
• 2-3 tbs CannaButter *or to taste
• 2 Onions cut in rings
• ¼ cup White Vinegar
• Canola or Vegetable oil
• Salt

INSTRUCTIONS

1. Cut onions into rings then add vinegar and a pinch of salt. Set aside.
2. Peel plantains and cut in half or quarter if you’d like it to cook through faster
3. In a large pot over medium high heat, add plantain and another pinch or two of salt
4. Allow plantains to come to a boil
5. Remove plantains once they are soft
6. While the plantains are boiling, saute onions, salt, and vinegar. Be careful not to burn yourself as oil may pop
7. Once the plantains are ready, add butter, cold water or water from where the plantains were boiling, sauce from the onions and begin to mash
8. Mash until plantains are velvety smooth
9. In the end, add onions and sauce over top. Enjoy with fried Dominican Salami, Fried Dominican Cheese, and a Fried Egg for a traditional Dominican Mangu con Los Tres Golpes

NOTES

Mangu must be eaten when warm. Once it cool it will lose velvety texture. To avoid, feel free to mash plantains with cold water. This will slow down the rate at which the mangu hardens and loses texture.

Canna Gummy bears make for a easy micro dosing medium; something Nurse Elizabeth would approve

Equipment

• Stove
• Cooking Pot
• Whisk
• Gummy Bear Molds
• Dropper

Ingredients

• 1/2 Cup Cannabis-Infused Coconut Oil (Refined coconut oil, solid at room temperature)
• 1/2 Cup Cold Water
• 85 Grams Packet of Flavoured Gelatin *One Jell-o Pack
• 2 Tablespoons Plain Unflavoured Gelatin (20 Grams)
• 1/2 Teaspoon Sunflower / Soy Lecithin (liquid lecithin) (Optional)

Instructions

• Turn your stove on low heat. In a pot, add water, the cannabis-infused coconut oil, and the sunflower/soy lecithin.
• Continue stirring the mixture until it has a consistent texture and the coconut oil has completely melted. Now, add in the flavoured gelatin and the unflavoured gelatin while continuing to stir throughout this process.
• Whisk extensively on low heat for 10-15 minutes until the gelatine is completely dissolved. Make sure it does not come to a boil. But, you need to make sure that all the ingredients are thoroughly combined. (Don’t stop stirring this mixture for the entire 15 minutes)
• While leaving the pot on the element, start filling up the gummy bear moulds with a dropper (a dropper is a mini turkey baster that comes with most gummy bear molds). Make sure to move quickly. If your liquid starts to separate, it’s because the mixture has started to cool. It’s critical that you move fast otherwise the oil may separate in the pot. You need to continue whisking throughout the pouring process otherwise the mixture may start to harden and stop binding. (The secret to making great infused gummy bears is pouring the mixture into the molds as fast as possible.)
• Put the gummy bear molds into the freezer for 20-25 minutes.

Notes

Optional: Sprinkle a pinch of citric acid overtop of the finished gummy bears to make them sour! Don’t go overboard as citric acid is a preservative. Store in the refrigerator for best results. 

Anuella inspired Haitian Legim Beregen Melange infused with Cannabis

The process of preparing legim does require several steps – each one is creating layers and layers of deep flavor. So don’t jump ahead! 

Also, the best time to enjoy legim is on cold nights as it retains heat really well. But any day you need comfort in a bowl – this is perfect! 

Serves: 4

You’ll need:

• ½ pound eggplant, cut into thin rounds
• ½ pound cabbage, shredded
• 1/4 pound string beans, cut in half
• ½ pound carrots, diced
• 5 oz fresh spinach
• ½ medium yellow bell pepper, chopped
• 4 garlic cloves (2 chopped, 2 whole)
• 1 medium onion, chopped
• 4 sprigs of thyme
• ½ cup chopped parsley
• 3 tbsp tomato paste
• 1 scotch bonnet pepper (or habanero)
• water
• 2 tsp dry spice blend
• 1½ tsp salt
• 3 tbsp infused coconut oil

Instructions

Place a large pan over medium-low heat, add 3 tbsp infused cannabis coconut oil (or oil of your choice). Add half of the chopped onions and sauté until tender. 

Reduce heat to low, add tomato paste and dry spice, plus additional oil to keep from burning out. Stir this mixture until well blended. Add 2 chopped garlic cloves and lightly sauté. Stir in thyme and parsley. Continue stirring everything being careful not to burn garlic. Add a teaspoon of oil if the pan starts to get dry. (In this part of the process, you’ll want to monitor the bottom of the pan, continue adding small amounts of oil to prevent pan from drying out, which may burn out all the delicious layers of flavors you’re creating.)

Bring heat to a simmer, add your veggies layering them accordingly: eggplant, 2 whole cloves of garlic, remaining onions, cabbage, spinach, and scotch bonnet pepper. Keep the pepper whole, do not cut or puncture. 

Add 1½ cups water and raise heat to medium.

Cook vegetables until thoroughly soft (monitor and add water as needed). Once you’ve reached this texture, REMOVE the pepper and discard*. Then mash the vegetables with a pestle or wooden spoon until the mixture is well blended, but not too mushy. 

Add carrots and string beans and continue cooking for 5 min. You should still have enough liquid in the pot, but if the pan dried out, add 1/4 cup of water to steam carrots and string beans. 

Next, add bell peppers. Reduce heat and let simmer for 10 minutes or until all liquid is cooked out. Stir everything together until well mixed.

*If you want your dish to have heat, add back in the pepper and puncture it with a fork. Keep it in until ready to serve.

Paul inspired recipe for sausage gravy; infused to give your mornings a extra kick

Prep Time 2 mins Cook Time 15 mins Total Time 17 mins SERVINGS: 4

Such a simple recipe, but it’s always a crowd pleaser. Serve over homemade biscuits for the best biscuits and gravy! And one of the family’s favorite whenever Paul made it

INGREDIENTS

• 1 pound pork sausage
• 3 tbsp of cannabutter
• 1/2 cup flour
• 2 cups milk plus more, as needed
• salt and pepper to taste

INSTRUCTIONS

1. Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
2. When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
3. Cook for a couple of minutes until the flour is soaked into the meat.
4. Pour in half of the milk and stir until the gravy thickens.
5. Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
6. Add salt and pepper to taste.
7. Serve over biscuits, hashbrowns, or eggs.

Brit’s on the Go Protein Packed Canna-Granola when you want to be medicated, but also healthy!

Control the sugar and try out this protein-packed granola recipe that is scented with cinnamon and filled with oats, nuts and seeds. 

Prep Time 10 minutes Cook Time 30 minutes 

Total Time 40 minutes Servings 16 Calories 199 kcal 

Ingredients

• 2 cups oats
• 1 cup walnuts chopped
• 1/2 cup pumpkin seeds raw
• 1/2 cup flax seed meal
• 1/2 cup protein powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/3 cup honey or maple syrup
• 1/3 cup cannabis infused olive oil or coconut oil

Instructions

• Preheat oven to 325 degrees. In a large bowl, mix together oats, walnuts, pumpkin seeds, flax, protein powder, cinnamon and salt. 
• Drizzle in honey and olive oil then stir well to evenly coat mixture. Spread mixture in an even layer on a baking sheet and bake until golden, about 30 minutes. Let cool completely before serving.

Notes: Any type of nuts can be substituted for the pumpkin seeds and walnuts. Agave can make this vegan and also gluten free oats can be substituted to make a gluten free version.

Comedian Baitem Maul Inspired Fudgy Pot Brownies; where the brownies aren’t the only things baked

Ingredients

• 1 cup 8oz/240g unsalted canna butter, melted and cooled
• 2 tablespoons (30ml) cannabis infused coconut oil
• 1 1/4 cups (9oz/260g) white sugar
• 1 cup (7oz/200g) packed light brown sugar
• 4 (2oz/57g each) large eggs, at room temperature
• 1 tablespoon (15ml) pure vanilla extract
• 3/4 teaspoon salt
• 1 cup (3.5oz/130g) all purpose flour
• 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
• 7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions

• Preheat oven to 175°C | 350°F.
• Lightly grease an 8×12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Fold in 3/4 of the chocolate pieces.
• Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch OR 35-40 minutes if you like your brownies well set and firm.
• NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!

OPTIONAL ADD INS:

• Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

• Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes

*For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8×12-inch pan bakes the most perfect brownies — thickness and texture.

TIPS AND TRICKS:

1. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
2. Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
3. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.