Sweet Beginnings to Start Your New Year Off Right
Every once in a while, I take my mornings off and wake and bake; and, when I say “wake and bake,” I literally mean I wake up at 7am, preheat the oven and start baking (of course while smoking my morning joint). Here are three recipes I enjoy on these special occasions that are delicious, filling and easy! All infused with Ambrosia’s Extra Virgin Coconut Oil or Extra Virgin Olive Oil, making it easier to micro-dose and or substitute ingredients without skimping on taste or texture, giving each dish a perfect, subtle taste. Let’s start cooking!
Keira Fae discovered the healing powers of the cannabis plant in 2014, after suffering from a debilitating illness. Rather than taking a handful of different pharmaceuticals, she decided to smoke all natural medical cannabis instead. The instant improvement to her health, the return of her appetite, increased energy and complete pain relief inspired her to figure out how to cook with cannabis to help herself and those she cared about. After just a couple of years, Fae founded her own infused edibles company in collaboration with Weedmaps, and began to film and disseminate step-by-step instructional video guides on how to cook with cannabis.
She now also offers an infused oil line called Ambrosia’s Oils, with a 1:1 THC:THCa. Fae believes it’s imperative that patients know what they are putting into their bodies and also understanding what cannabis can do for their overall health. For more information check out KeiraFae.com.
Canna-Banana Bread
Servings: 6-8 slices
Dosage: Each slice approximately 6-7.5mg THC
Ingredients:
3 tablespoons Ambrosia’s Infused Coconut Oil
1 1/2 cups all-purpose flour
4 very ripe bananas
1/4 cup melted butter
1 teaspoon baking soda
A pinch of salt
3/4 cup of sugar
2 large eggs, beaten
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Lightly butter a 4×8-inch loaf pan, set aside. In a mixing bowl, mash ripe bananas until smooth. Stir in melted butter. Mix the baking soda and salt into the banana mixture. Mix in the sugar, beaten eggs and vanilla extract. Slowly add the all-purpose flour while stirring (1 minute). Add Extra Virgin Coconut Oil, mix well. Pour the batter into your prepared loaf pan. Bake for 50 minutes, or until golden brown. Remove from oven and let cool completely before taking out of the loaf pan. Serve with butter and honey!
Walnut Cinnamon Rolls
Servings: 12
Dosage: each serving 5mg THC
Ingredients:
Rolls:
2 tablespoons Ambrosia’s Infused Coconut Oil (30mg)
3 1/2-4 cups all-purpose flour
1/4 ounce package dry yeast
1/2 cup warm water
1/2 cup hot milk
1/4 cup sugar
1/4 cup melted butter
1/2 teaspoon salt
1 egg, beaten
Cinnamon Filling:
1/4 cup melted butter, plus more for pan
2 tablespoons Ambrosia’s Infused Coconut Oil (30mg)
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons warm milk
Instructions:
Preheat the oven to 350°F. Dissolve the yeast in a small bowl with warm water and set aside. In a large bowl mix, infused coconut oil, melted butter, milk, sugar, salt and egg. Add all-purpose flour, mix till smooth and add yeast mixture. Mix well until dough is firm enough to handle. Knead dough on a lightly floured surface, place the dough in a greased bowl, cover for 1-1 1/2 hours or until dough has doubled in size. While dough rises, mix melted butter, infused coconut oil, sugar and ground cinnamon to create the cinnamon filling. Roll dough out on a floured surface a rectangle. Spread melted butter corner to corner. Repeat with cinnamon filling mixture, corner to corner. Roll dough ad cut into 12 pieces. Place cinnamon rolls close together and let rise for 45 minutes or until rolls have doubled in size. Bake for 30 minutes or until golden brown. While your rolls are baking, mix butter, vanilla, and powdered sugar in a small bowl. Add warm milk 1 teaspoon at a time, until desired constancy. Spread over cooled roll and add walnuts or your favorite topping. Enjoy!
Parmesan Macaroni and Cheese
Servings: 2
Dosage: each serving 15mg
Ingredients:
2 tablespoons Ambrosia’s Infused Extra Virgin Olive Oil (30 mg)
1/2 pounds pasta, any shape (I prefer Macaroni)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/4 cup whole milk
2 1/2 cups shredded cheeses, Cheddar, Pepper Jack and Colby
Instructions:
Bring 4 cups water to a boil over high heat, add pasta and salt. Cook until pasta is soft (about 5-6 minutes) and strain, set aside. Prepare the cheese sauce using the same pot; add 1 cup milk over medium low heat. Once warm, add remainder of milk and flour, whisk until smooth. Turn the heat to low, add infused oil and cheese by the handful. Mix until smooth and creamy. Remove from heat. Combine the pasta and cheese sauce in a separate bowl. Add extra parmesan and basil. Enjoy!
