2018 has been a learning experience to say the least. There were many goals accomplished as well as humanitarian efforts, internationally. On December 10, 2018 Parliament voted to pass the “Medical Cannabis Industry Act” in St. Vincent and the Grenadines. It finally happened after a years worth of work. This is one of the largest […]
2018 has been a learning experience to say the least. There were many goals accomplished as well as humanitarian efforts, internationally. On December 10, 2018 Parliament voted to pass the “Medical Cannabis Industry Act” in St. Vincent and the Grenadines. It finally happened after a years worth of work. This is one of the largest goals that I have set forth to accomplish in my career.
Congratulations SVG and ACRES.VC founders for such an opportunity to educate and work in the International Caribbean country!
December holds California’s premiere event for organic sun-grown cannabis, The Emerald Cup. This year I was invited to speak and create a cooking demo that was 100 percent organic and something out of the norm for infused cuisine, as well as something everyone can cook at home. I created the “Emerald Triangle Asian Me So High Platter” that feeds 10 guests. This dish and educational series was inspired by some local friends who have been collectively fighting cancer for up to 10 years. (I love you, Sisters! You are an inspiration).
2019 is looking good for the hemp and CBD Industries. Congratulations to the United States people for the dawn of a new era. Where do you fit in? How are you going to capitalize on the new Farm Bill Act? Who can farm Hemp? My group has options. Please email me for more info at firstname.lastname@example.org
OH ME SO HIGH ORANGE SAUCE
500 ml 100 mg CBD infused Strawberry Mead from Drinking Horn
6 tablespoons fresh squeezed orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
½ cup soy sauce
2 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
2 Tablespoons of Heavenly Sweet Cannabutter
3 tablespoons cornstarch
2 tablespoons water
OH ME SO HIGH ORANGE CHICKEN:
8 boneless, skinless chicken breasts, cut after cooked
1 cup all-purpose flour
¼ teaspoon CannaSalt
1/4 teaspoon white pepper
3 tablespoons Heavenly Sweet CannaButter
Pour Strawberry mead, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another a plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil and Cannabutter in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
EMERALD ASIAN SLAW
6 cups shredded Chinese cabbage (about 1 medium-size head)
¼ cup finely minced scallions
1 tablespoon finely slivered fresh ginger
2 tablespoons sesame seeds
⅓ cup rice vinegar
1 tablespoon light soy sauce
⅓ cup 1 gram distillate infused sesame oil
1 tablespoon finely minced fresh coriander leaves
Hot red pepper flakes to taste
Put the cabbage in a large bowl. Toss with the scallions and ginger.
Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
Mix the vinegar, soy sauce and infused sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.