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. 

Women of color leaders are guarding a dirty little secret — our work is eroding our mental, physical and emotional health. We are slowly wrecking ourselves as we try to transform political organizations, foundations, media rooms, nonprofits, the publishing industry.

Sayu Bhojwani- Let’s Get Real About Why Women of Color Are So Tired

Photo by Anna Shvets from Pexels

I recently read this really interesting article about the real effects of WOC burnout within a myriad of industries, called ‘Lets Get Real About Why Women of Color Are so Tired’. The author Sayu Bhojwani speaks about her own experience with in the nonprofit world and the evidence of competition, scarcity and culture of celebrity that is created within progressive spaces, like non profits. I worked within that arena for almost 15 years so I had seen my fair share of overworked, underpaid and overwhelmed employees, me being one of them, I connect with this article on a deep level. As black people we undervalue our worth and because of our innate skills of working from a place of scarcity (balling on a budget, hustling and grinding and making a way out of no way) we are heralded within those spaces for our ingenuity, innovation and tolerance to withstand large amounts of pressure with little to no resources. Sayu goes on to say, “With rare exceptions like Ayanna Pressley’s revelation of alopecia, we’re not talking about our deep exhaustion publicly for many reasons, including our own shame and sense of failure. It’s time for us to confront the core reasons for our suffering — the scarcity mentality and culture of celebrity and competition that underpins even the most progressive spaces.” I think it is time to think of things differently, especially within the cannabis arena.

Photo by Ivan Bertolazzi from Pexels

Cannabis is of course the newest, latest and greatest progressive gathering ground with the upcoming elections and people drawing their personal lines in the sand. With the most controversial news surrounding cannabis legalization and continued progress of medical marijuana states it is and has created the culture of scarcity, celebrity and competition. The industry is very much about WHO you know and what alliances you have created while in the space. Being able to be attached to “brand” or a “well-known” name and the lack of entry into the industry being granted to only to a select few scarcity and competition are the order of the day within cannabis right now. States like California and Colorado as the benchmark with more and more money, celebrity and the illegal status of the plant in many states, it is creating the same exact vibe that Saju described in other progressive circles. So how can we completely subverse the potentially hazardous situations that can come up with the burgeoning cannabis industry? She offers 2 points that I believe can be applied to the situation:

  • One is stepping off the treadmill not engaging in celebrity culture or attending events that is is more about marginalizing and excluding those that are doing the most work without acknowledging how it is affecting our mental and emotional well being and
  • and two is holding spaces for real solidarity such as spending time with other women leaders in the space. Its focus is to be a place of accountability for the value of your time and yourself and having a place to “gut check” about decisions you make as a leader within the industry.
Photo by Godisable Jacob from Pexels

I believe in having the safe spaces to speak about the exhaustion, re-evaluate and create the solidarity and also the accountability to know our worth and to stop the constant grind that is created from scarcity and competition. Collaboration is the key to being able to make real tangible change and have the spaces to avoid the pitfalls of other industries. We could be the standard bearers with which other industries can be envious of. While the cannabis industry is continuing to grow at a rate unseen in most industries we need to be aware of current and past parallels from those other industries to ours so we can be cognizant of the pitfalls that might lay ahead to avoid them as cannabis continues to progress within our state and also the nation.

This plant is meant for the support of better overall well being not only in industry but within our personal lives. And to not only witness the growth but to be able to navigate and use it to decrease stress, re-center who we are and to take time to relax from the constant grind would not only be the best outcome for us as black women but for the overall community. How do you find time to re-center? Do you use cannabis in that way? What are some ways that we can advocate in our own communities to create safe spaces to be heard and acknowledged?

Anuella inspired Haitian Legim Beregen Melange infused with Cannabis

Photo courtesy of http://www.thishaiti.com/recipes/haitian-legume

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

Photo courtesy of https://www.bunsinmyoven.com/sausage-gravy/

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!

Photo courtesy of http://www.thelemonbowl.com

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.