Infused Sunday Brunch with: Receitas Avo Lili
“Green” Eggs & Ham for our Sunday Infused Brunch with @RecetiasAvoLili
Hello boos,
‘Tis April and I’m excited to be back and sharing our first infused recipe of 2019! For SHAME. Quick explanation:
When I started Cyntivee, I knew that all pieces of content, both fun and educational, were ‘proofs of concept’. Each recipe, tutorial, and video was a test to figure out what resonates with new consumers and those curious about CBD and Cannabis. I quickly learned that the most relatable way people are willing to explore cannabis is through food and drink. You don’t have to know how to roll a joint, you don’t have to learn about the latest product, you just gotta eat something delicious and wait for the vibes to kick-in.
And of course, the content is so fun to make, visually gorgeous, and an easy way to connect with people. This pushed me to continue making infused recipes for Cyntivee and eventually, people thought I was creating a CBD food page. WOMP.
Over the past year, I’ve realized that while infused recipes may not be a part of my overall business model, people LOVE them, I LOVE them, and it’s just too fun to file it away in the past.
So I’m determined to make it a series instead! The Infused Sunday Brunch. The ISB will just be a way of connecting with friends who love cooking, cannabis, or just having a fun time eating and creating community.
Episode 1 of the Infused Sunday Brunch was alongside our friend Sofia, from Receitas Avo Lili: a Lisbon-born, NYC-based chef that uses her grandmother’s recipes as inspiration for her treats!
NOTE: The recipes we recreated are directly from Edibles: Small Bites for the Modern Cannabis Kitchen (on Amazon here) By Stephanie Hua + Coreen Carroll! Be sure to check it out, it’s BEAUTIFUL.
🥥Cannabis-INFUSED COCONUT OIL 🥥
The key to making any cannanbis infused food is making an infused “fat” like oil or butter. For these recipes, we made a 🥥 Cannabis-infused Coconut Oil! 🥥 We made this batch with regular THC-having cannabis flower. That means that these recipes will cause the ‘high’ effect. If you’re hoping to make a CBD version, that avoids the “high”, you can use CBD-flower for your infusion or find a CBD tincture that you like. 😍🔥
To make this canna-coconut oil, we used the Sous Vide method! Sous vide, which means “under vacuum” in French, is a method of cooking vacuum-sealed food in a temperature-controlled water bath heated by an immersion circulator. Professional chefs have long valued this technique, but alongside the rise of the modern home cook, Home sous vide machines have grown in popularity over the past few years. Sous vide canna infusions don’t require any babysitting since the temperature is automatically regulated AND since everything is sealed, there is no smell.
While there IS a recipe for cannabis-infused coconut oil in the Edibles Book cited above, we actually deferred to this Sous Weed Recipe!
Active Time: 30 minutes | Inactive Time: 28 hours | Makes 1 ½ cups
Ingredients:
¼ oz | 7 g decarboxylated cannabis flower (activated THC)
12 oz | 340 g coconut oil
2 cups | 473 g cold water
Special Equipment:
Food scale to weigh your cannabis
Fine-mesh strainer
Cheesecloth
Tall 1-qt deli container or measuring cup
1-pt glass mason jar with tight fitting lid (we ended up using a Tupperware this round and have even used an ice cube tray to store the infused coconut oil for later-use)
Note: In order to ‘activate’ the cannabis for your infusion, you must properly decarboxylate (aka ‘decarb’) the cannabis flower. Decarboxylation is the heating process in which THC is ultimately activated into a psychoactive element. Without this step, your edibles cannot reach their full potential and may not ‘get you high’ at all. This process typically involves placing your cannabis flower into the oven for some time. The “oven-method” of decarboxylation produces a strong cannabis smell, so below we’ve opted to decarb the cannabis flower using the sous vide method before adding the coconut oil and completing the infusions.
Directions:
1. Grind your cannabis gently and place in a sous-vide bag (bags were included with the purchase of our sous vide.) Otherwise, a glass jar would work!
2. Using the sous vide, set a pot of water to 195ºF
3. Vacuum-seal the sous-vide bag and place in the water bath for one hour (you may have to use a heavy spoon or clothes pin to keep the bag in the water and avoid it floating to the top of the pot).
4. After one hour, remove the bag from the water bath
5. Melt coconut oil and place in sous-vide bag; place the bag back in the water bath for another two hours.
6. Strain oil through a cheesecloth to remove plant particles
7. Pour infused oil into mason jar, plastic receptacle, or ice cube tray to solidify for later use! We used ice cube trays to keep our portions rationed out.
Note: How much cannabis you use (and it’s potency) will determine the potency of your final cannabis coconut oil. The only true way to know how potent your oil will be, is by getting it lab-tested. Since that is not an option for most of us home-cooks, be sure to test the final product and go low and slow!
🍳 🍖 GREEN EGGS AND HAM 🍳🍖
Ingredients:
Main Dish:
8 oz | 230 g thinly slice prosciutto
12 large eggs at room temperature
Freshly ground black pepper
1 garlic clove, minced
12 tsp | 29 g grated parmigiano reggiano cheese
Optional: Toasted and buttered bread of your choice!
Herb Pesto: (this is the medicated/infused portion of the recipe!)
½ cup | 40 g packed fresh cannabis leaves or parsley leaves, finely chopped
1 tbsp freshy thyme leaves, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
Zest of ½ lemon
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 ¼ tsp | 10 g cannacoconut oil, melted
½ cup | 108 g extra-virgin olive oil
Special equipment: 12-cup muffin pan
Directions:
To make the Egg & Ham Cup:
Line a muffin pan cup with 1-1.5 slices of prosciutto, making sure to cover the entire bottom and side of the cup (be generous here since prosciutto shrinks when it cooks). Crack one egg into each cup and top with pepper, garlic, and cheese. Bake for 10-12 minutes at 375 degrees.
To make the Herb Pesto:
In a liquid measuring cup, combine ½ cup of parsley leaves, 1 tbsp fresh thyme leaves, 1 tbsp fresh rosemary leaves, zest of ½ lemon, and a pinch of salt pepper. Then stir in cannabis-infused coconut oil and add enough olive oil to reach 3/4 cup mark. Stir until it’s a pesto!
Then remove the cups from the muffin tin and drizzle 1 tbsp of your herb pesto per egg & ham cup. Serve with your favorite toasted bread! Start low and slow with dosing!
Rosemary, Parsley and Thyme ready to go for our Infused Pesto! These were grown by our lovely boo, Sebastopol Ben!
Final Product: Infused Green Eggs & Ham. 😍😍
Cannabis-Infused Pesto for our “Green” Eggs & Ham
These things will make you smile for a mile! 😄😄
🥕✨Carrot Cake Energy Bites 🥕✨
Active Time: 20 minutes | Inactive Time: 45 Minutes | Makes 16 2-by-2 in. squares
Ingredients:
1 cup raw walnut pieces
1 cup whole raw almonds
2 ¾ cups unsweetened shredded coconut
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp ground cloves
24 pitted dates
2 large carrots cut into ½ in pieces (1 ⅓ cups)
1 tbsp cannacoconut oil
2 tsp maple syrup
Directions:
Line 8*8 in baking pan with plastic wrap and set aside.
In a large skillet over medium-high heat, toast the walnuts and almonds for 3-5 minutes until they are lightly browned and fragrant. Transfer to a food processor and add 2 1/2 cups of the coconut, the salt, cinnamon, and cloves. Process for 20-30 seconds into a fine meal.
Add the dates, carrots, canna coconut oil, and maple syrup. Process for about 45 seconds until well combined, scraping down the sides of the bowl with a rubber spatula halfway through. The mixture should keep its form when pressed together. Evenly press the mixture into the prepared pan using a pastry scraper or the edge of a spatula. Remember the mixture must be evenly distributed throughout the pan for equal dosing.
Sprinkle the remaining ¼ cups of the coconut on top and lightly press into the surface. Freeze until firm, about 45 minutes, but not frozen solid.
Pull up on the edges of the plastic wrap and remove the squares from the pan. Cut into 16 equal 2*2 in squares. Keep refrigerated in an airtight container for up to five days, or frozen for up to one month!
Final Product: Cannabis Infused Carrot Cake Energy Bites
If you don’t smile at your snack…how will it know you like her?
Dosing
The effects of an edible can take up to 2 hours to kick-in so if you’re new to these, start low, go slow, and find the dose that works for you. It is safest to take a bite, and wait 30 minutes-2 hours before ingesting any more. You can always eat more, but never less!
If using cannabis-flower (THC or CBD)
Note: How much cannabis you use (and it’s potency) will determine the potency of your infused cannabis coconut oil and your final product. The only true way to know how potent your oil will be, is by getting it lab-tested. Since that is not an option for most of us home-cooks, be sure to test the final product and go low and slow!
The important thing to know is the potency of your infused oil. Once you know the potency of your oil, you can calculate how potent your final product will be; in this case, carrot cake bites or herb pesto.
If you have any questions about this, please reach out directly. We’ll try to walk you through it!
Standard doses for THC-infused edibles are between 5-10 mgs, but if you are a beginner, it is preferable to start with smaller micro-doses between 1-5 mgs.
If using CBD tincture
Neither of the infusions used in this recipes above (carrot cake bites + herb pesto) were heated/cooked after being prepared, so these recipes would be a good option to use a CBD tincture.CBD works to treat ailments from mild anxiety to severe chronic pain and the right dosage for you will depend on what you’re hoping to achieve. Starter doses range from 5-25 mgs per day but every human body is different so always be sure to go slow and steady.
Hope yall enjoyed these recipes from our very first Infused Sunday Brunch and stay tuned for more!
Abrazos!
-Cyn 🎈
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