SWEET CANNABIS EDIBLES

SWEET CANNABIS EDIBLES

Dark Chocolate Granola Clusters

Overnight Baked French Toast

Coconut Breakfast Pudding

Chia Seed Pudding

Simple Rice Pudding with Raisins and Apricots

Orange and Ginger Ice Pops

Cranberry and Lime Ice Pops

Healing Herb-Spiced Nuts

Honey-Baked Almond Pears

Apple Crisp

Yogurt Whip with Puréed Seasonal Fruit

Dark Chocolate Blender Pudding

Strawberries with Honey Cream

Stewed Prunes

Roasted Banana Pudding

Five-Ingredient Banana Muffins

Peanut Butter and Banana Sandwich

Slow-Cooker Apple-Berry Sauce

Date and Almond Smoothie

Three-Berry and Chia Seed Smoothie

Caramel Bananas with Vanilla Yogurt

Dark Chocolate Dipped Mango

Graham Crackers with Peanut Butter and Banana

SWEET TREATS DON’T have to be unhealthy. Using fruits and natural sweeteners like honey and maple syrup, you can enjoy desserts that are loaded with wonderful nutrients and other health benefits. Starting with canna-butter (here) or canna-oil (here), whipping these treats up will be a piece of cake. All of these recipes are easy to prepare at home. By making them in your own kitchen, you will be sure of the dosage and can alter the dish to suit your health needs.

Required Equipment

Most recipes require no special equipment other than a stove top, an oven, a baking sheet, and a sauté pan or saucepan. Besides these basic kitchen tools, we recommend the following items for some of the recipes.

Blender—This kitchen appliance is used to blend, purée, and liquefy. You can use a standard blender or an immersion blender. You can find a blender online or at your local kitchen and home supply store.

Double Boiler—This is essentially two pots that fit together, one on top of the other. The bottom pot is filled with water and the top pot is filled with ingredients that shouldn’t receive direct heat. If you don’t have a double boiler, you can place a heat-safe mixing bowl over a saucepan of water. The upper bowl should not touch the water in the saucepan.

Electric Mixer—This kitchen tool makes the work of stirring, beating, and whisking much easier. You can use either a hand mixer or a stand mixer. You can find a mixer online or at your kitchen and home supply store.

Food Processor—This versatile machine is used for slicing, shredding, grinding, puréeing, and blending. You can find one online or at your local kitchen and home supply store.

Ice Pop Mold—Great for making frozen treats at home, ice pop molds consist of a base, molds, and sticks or handles. Ice pop molds can be found online or at your kitchen and home supply store.

Slow Cooker—This large electric pot is a convenient way to cook foods over a long period of time. You can find one online or at your kitchen and home supply store.

 

THOUGHTS AND EXPERIENCES

I am a school teacher with multiple sclerosis, and I’ve worked with doctors to find a treatment to relieve my pain. I’ve tried so many pills, but none really worked. When my doctor suggested Marijuana, I laughed, thinking he was joking. But he shared studies and wrote a recommendation for an Oregon Medical Marijuana Program (OMMP) card.

I got my card, and over the past year, I have been working with a Dispensary to find the right type of Marijuana for me. It definitely helps, especially with my terrible headaches and spasms. Recently, I tried a CBD strain that doesn’t get me high at all and provides relief throughout the day. It also helps lift my mood when I feel down, which tends to happen all too often with my condition.

Over summer vacation, when I’m not teaching, I feel better because there is less stress and restrictions on my medication. I eat one or two edibles every day, and I feel like a different person. Because it has been a huge relief for me, it makes sense that people with health issues should be able to try it. I wish I could talk about medical Marijuana more openly. I do think attitudes are shifting. Hopefully, it will soon be legal everywhere. Then we can all just relax. —Mia M., Oregon

 

 

DARK CHOCOLATE GRANOLA CLUSTERS

NUT-FREE | SOY-FREE | VEGETARIAN

Chocolate, cannabis, and granola (three nutritional superheroes) are just meant to be together. Dark chocolate has many health benefits, and granola is packed with fiber and essential nutrients. Use your favorite store-bought or homemade granola in this recipe.

MAKES 36 CLUSTERS

[4 clusters = 1 serving]

Prep time: 5 minutes, plus 1 hour cooling time

Cook time: 10 minutes

Required Equipment

Double boiler

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1¼ cups dark chocolate melting wafers

3 tablespoons canna-oil (here)

⅔ cup granola

1 tablespoon flaxseed

1. Prepare your work surface by spreading out a piece of parchment paper or aluminum foil.

2. In a double boiler, combine the chocolate and canna-oil. Heat over medium heat, stirring as needed, until fully melted.

3. Remove from the heat, and stir in the granola and flaxseed until well combined.

4. Drop the chocolate-granola mixture by tablespoons onto the parchment paper, spacing the clusters evenly apart.

5. Allow to cool for at least 1 hour.

6. Store the clusters in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

If the chocolate gets too hot or water gets into the bowl, the chocolate can seize up and get lumpy, so be careful. You can substitute dried fruit or nuts for the granola. Or, if you want to feel like a kid again, add a handful of crumbled graham crackers and mini marshmallows for a s’more delight!

PER SERVING Calories: 230; Total Fat: 18.2g; Saturated Fat: 10.7g; Cholesterol: 0mg; Carbohydrates: 28.3g; Fiber: 1.8g; Protein: 4.9g

 

 

OVERNIGHT BAKED FRENCH TOAST

SWEET CANNABIS EDIBLES
SWEET CANNABIS EDIBLES

NUT-FREE | SOY-FREE | VEGETARIAN

Wake up and pop this toast in the oven for a great way to start the day. Serve with maple syrup or a dollop of vanilla yogurt.

MAKES 6 SLICES

[3 slices = 1 serving]

Prep time: 10 minutes

Cook time: 50 minutes, plus overnight refrigeration

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 teaspoon butter

3 eggs

½ cup milk

1 tablespoon sugar

2 teaspoons canna-butter (here), melted

1 teaspoon vanilla extract

Pinch salt

Pinch ground cinnamon

6 slices day-old bread, torn

1. Butter a baking dish and set aside.

2. In a medium bowl, combine the eggs, milk, sugar, canna-butter, vanilla, salt, and cinnamon.

3. Add the bread, combine, and turn into the buttered dish.

4. Cover with plastic wrap and chill overnight in the refrigerator.

5. Preheat the oven to 340°F.

6. Bake for 45 to 50 minutes until set and golden brown.

7. Serve warm.

8. Store the remaining serving in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave on low power for 2 minutes or until warm.

You can also make French toast muffins by dividing the mixture into 5 or 6 muffin tins and baking for the same length of time.

PER SERVING Calories: 171; Total Fat: 9.7g; Saturated Fat: 4.0g; Cholesterol: 256mg; Carbohydrates: 9.9g; Fiber: 0g; Protein: 10.3g

 

 

COCONUT BREAKFAST PUDDING

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

This filling breakfast is a coconut lover’s dream come true. It’s also healthy and satisfying. If you are a coconut fan, this breakfast pudding will be a real treat for you!

MAKES 2 SERVINGS

Prep time: 5 minutes

Cook time: 15 minutes, plus overnight refrigeration

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

¾ cup old-fashioned gluten-free oats

½ cup unsweetened shredded coconut

2 cups water

1¼ cups coconut milk

2 teaspoons canna-oil (here)

½ teaspoon ground cinnamon

1 banana, sliced

1. In a medium bowl, combine the oats, coconut, and water. Cover and chill overnight.

2. Transfer the mixture to a small saucepan. Add the milk, canna-oil, and cinnamon, and simmer for about 12 minutes over medium heat.

3. Remove from the heat, and let stand for 5 minutes.

4. Divide between 2 bowls and top with the banana slices.

5. Store the remaining serving in an airtight container in the refrigerator for up to 4 days. Enjoy the second serving chilled or at room temperature.

If you are in the mood for an even tastier treat, sauté the banana slices in a little butter and brown sugar before topping the pudding.

PER SERVING Calories: 127; Total Fat: 34.4g; Saturated Fat: 6.2g; Cholesterol: 0mg; Carbohydrates: 34.7g; Fiber: 9.8g; Protein: 13.2g

 

 

CHIA SEED PUDDING

GLUTEN-FREE | SOY-FREE | SUGAR-FREE | VEGAN

This healthy, delicious vegan pudding is a great source of omega-3 fatty acids, calcium, and antioxidants. When combined with liquid, chia seeds thicken to a gel-like consistency. With a little planning, it takes just a few minutes to pull together for a satisfying breakfast or dessert.

MAKES 4 SERVINGS

Prep time: 10 minutes, plus overnight refrigeration

Required Equipment

Blender

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1½ cups almond milk

8 dates, pitted and chopped

⅓ cup chia seeds

¼ cup unsweetened cocoa powder

4 teaspoons canna-oil (here)

½ teaspoon ground cinnamon

1. In a medium bowl, combine all the ingredients. Stir well.

2. Cover with plastic wrap and chill in the refrigerator overnight.

3. Transfer the mixture to a blender and pulse several times until coarse and uniform.

4. Pour the mixture into individual pudding bowls.

5. Cover the remaining servings with plastic wrap and store in the refrigerator for up to a week.

You can substitute coconut milk, soy milk, or dairy milk for the almond milk. When the chia seeds are soaked in liquid, they become gelatinous little balls, similar to tapioca pudding. When the chia seeds are processed in a blender, they lose their structure and their gelatinous properties are more evenly distributed throughout the pudding. If you would like to keep the tapioca-like texture of soaked chia seeds, simply omit the blender step.

PER SERVING Calories: 114; Total Fat: 6.6g; Saturated Fat: 4.5g; Cholesterol: 0mg; Carbohydrates: 16.3g; Fiber: 3.6g; Protein: 1.9g

 

 

SIMPLE RICE PUDDING WITH RAISINS AND APRICOTS

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Rice pudding could easily fall into the Top 10 Comfort Foods category. Warm or cold, this pudding is a creamy, comforting treat.

MAKES 6 SERVINGS

Prep time: 5 minutes

Cook time: 25 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

3 cups whole milk

3 cups cooked white rice

2 tablespoons canna-butter (here)

½ cup raisins

½ cup chopped dried apricots

⅓ cup brown sugar

¼ teaspoon ground cinnamon

2 teaspoons vanilla extract

1. In a medium saucepan, combine the milk, rice, canna-butter, raisins, apricots, sugar, and cinnamon. Bring to a boil, then immediately reduce the heat.

2. Simmer gently over low heat for 25 minutes or until the rice is tender.

3. Stir in the vanilla.

4. Serve warm.

5. Store the remaining servings in an airtight container in the refrigerator for up to a week. Reheat in the microwave on low heat for 2 minutes or until warm, or enjoy chilled.

To prevent burning, cook the pudding over low heat. If you want plain rice pudding, you can leave out the dried fruit.

PER SERVING Calories: 319; Total Fat: 7.9g; Saturated Fat: 4.7g; Cholesterol: 25mg; Carbohydrates: 55.9g; Fiber: 1.4g; Protein: 8.5g

 

 

ORANGE AND GINGER ICE POPS

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Refreshing and nutritious, homemade cannabis ice pops are a great treat to have in the freezer. Sucking on an ice pop is an excellent way to medicate and soothe a dry mouth.

MAKES 6 ICE POPS

[1 ice pop = 1 serving]

Prep time: 10 minutes, plus 2 hours freezing time

Required Equipment

Blender

Ice pop molds

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

2 cups orange juice

2 tablespoons canna-oil (here)

2 tablespoons honey

½ teaspoon ground ginger

¼ teaspoon ground turmeric

1. In a blender, combine all the ingredients, and pulse a few times.

2. Pour the mixture into 6 ice pop molds.

3. Freeze for at least 2 hours.

4. Store in the freezer in the molds for up to 1 month.

If you would like fruit in your pops, add a few pieces when you fill the molds. Raspberries or blueberries are the perfect size, but you can chop up any type of fruit you like into small pieces. After 20 minutes in the freezer, stir each ice pop once or twice to prevent the fruit from settling at the bottom.

PER SERVING Calories: 88; Total Fat: 4.7g; Saturated Fat: 3.9g; Cholesterol: 0mg; Carbohydrates: 11.7g; Fiber: 0g; Protein: 0g

 

 

CRANBERRY AND LIME ICE POPS

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGAN

A cannabis-infused favorite, these pops are light and a little tart. They are wonderful in the warm weather and for soothing dry mouth. For additional texture, you can add a small handful of dried cranberries to the ice pop molds before filling. Just remember to stir each ice pop once or twice after they’ve been in the freezer for 20 minutes to prevent the cranberries from settling at the bottom.

MAKES 6 SERVINGS

Prep time: 5 minutes, plus 2 hours freezing time

Required Equipment

Blender

Ice pop molds

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1½ cups unsweetened cranberry juice

½ cup frozen limeade concentrate

3 tablespoons honey

2 tablespoons canna-oil (here)

1 tablespoon chia seeds

1. In a blender, combine all the ingredients, and pulse a few times.

2. Pour the mixture into 6 ice pop molds.

3. Freeze for at least 2 hours.

4. Store in the freezer in the molds for up to 1 month.

If you don’t like the tartness of cranberries or prefer a simple lime ice pop, just replace the unsweetened cranberry juice with an equal amount of water.

PER SERVING Calories: 91; Total Fat: 4.5g; Saturated Fat: 3.9g; Cholesterol: 0mg; Carbohydrates: 13.4g; Fiber: 0g; Protein: 0.1g

 

 

HEALING HERB-SPICED NUTS

GLUTEN-FREE | SOY-FREE | VEGETARIAN

Both turmeric and ginger have wonderful healing properties, including settling nausea, reducing inflammation, and lowering high blood pressure. And you thought nuts couldn’t get any healthier!

MAKES 12 SERVINGS

Prep time: 10 minutes

Cook time: 25 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 cup raw almonds

1 cup raw cashews

1 cup shelled peanuts

¼ cup canna-oil (here)

2 tablespoons honey

1 teaspoon ground turmeric

½ teaspoon ground ginger

½ teaspoon fenugreek seeds

1. Preheat the oven to 300°F.

2. In a large bowl, combine all the ingredients. Toss until the nuts are evenly coated.

3. Spread out the nuts on a baking sheet.

4. Roast for 20 to 25 minutes, turning occasionally.

5. Allow to cool before eating.

6. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.

Although the nuts may seem a bit oily when they first come out of the oven, this won’t be an issue when they are fully cooled.

PER SERVING Calories: 231; Total Fat: 19.8g; Saturated Fat: 6.1g; Cholesterol: 0mg; Carbohydrates: 10.5g; Fiber: 2.5g; Protein: 6.6g

 

 

HONEY-BAKED ALMOND PEARS

GLUTEN-FREE | SOY-FREE | VEGETARIAN

Baked pears are a fall staple around our place. Sweetened with nutrient-rich maple syrup and topped with almonds, medicine never tasted so good!

MAKES 2 SERVINGS

Prep time: 10 minutes

Cook time: 30 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 pear, halved and cored

4 teaspoons maple syrup

2 teaspoons canna-butter (here)

4 tablespoons sliced almonds

1. Heat the oven to 340°F.

2. Place the pear halves in a baking dish, cut-side up.

3. In the center of each pear, drizzle 2 teaspoons of maple syrup and add 1 teaspoon of canna-butter.

4. Bake for 15 minutes.

5. Carefully spread 2 tablespoons of almond slices over each half.

6. Continue baking for 15 minutes until golden brown and tender.

7. Serve warm.

8. Store the remaining serving in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave on low heat for 2 minutes or until warm, or enjoy chilled.

You can substitute walnuts, which also go well with pears, for the almonds. With a dollop of yogurt on top, this baked treat also makes for a homey breakfast.

PER SERVING Calories: 177; Total Fat: 9.9g; Saturated Fat: 2.9g; Cholesterol: 10mg; Carbohydrates: 22.1g; Fiber: 3.6g; Protein: 2.8g

 

 

APPLE CRISP

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

The aroma from this apple crisp baking in the oven is reason enough to make this glorious dish. Apples are packed with fiber and antioxidants and have been reported to help prevent diabetes and boost the immune system. Oats are said to help lower blood pressure as well as reduce the risk of certain types of cancer.

MAKES 2 SERVINGS

Prep time: 20 minutes

Cook time: 35 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

2 apples, peeled, cored, and sliced

1 tablespoon orange juice

2 tablespoons brown sugar

2 tablespoons old-fashioned or quick gluten-free oats

2 tablespoons butter, melted

2 teaspoons canna-butter (here)

1 teaspoon vanilla extract

Pinch ground cinnamon

1. Preheat the oven to 325°F.

2. In a small baking dish, toss together the apple slices and orange juice.

3. In a medium bowl, combine the remaining ingredients. Stir well.

4. Sprinkle the sugar-oat mixture over the apples.

5. Bake for 30 to 35 minutes until the crust is golden brown and the apples are tender.

6. Serve warm.

7. Store the remaining serving in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave on low heat for 2 minutes or until warm, or enjoy chilled.

You can accompany this dish with a scoop of frozen yogurt or ice cream, if that’s your style.

PER SERVING Calories: 230; Total Fat: 12.2g; Saturated Fat: 7.3g; Cholesterol: 31mg; Carbohydrates: 36.6g; Fiber: 5g; Protein: 1.4g

 

 

YOGURT WHIP WITH PUREED SEASONAL FRUIT

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Greek yogurt is thick and creamy and makes a totally yummy dessert. It is packed with protein, probiotics, potassium, and calcium. This is a treat you can happily enjoy on a daily basis.

MAKES 2 SERVINGS

Prep time: 15 minutes

Required Equipment

Electric mixer

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1½ cups plain Greek yogurt

2 tablespoons honey

2 teaspoons canna-oil (here)

½ teaspoon vanilla extract

1 cup puréed fresh berries (any type)

1. In a medium mixing bowl, combine the yogurt, honey, canna-oil, and vanilla.

2. Using an electric mixer or whisking by hand, beat the mixture until light and fluffy.

3. Fold the puréed berries into the yogurt.

4. Serve.

5. Store the remaining serving in an airtight container in the refrigerator for up to 4 days.

If you want to use regular plain yogurt, first remove the excess liquid. Line a strainer with cheesecloth, place the strainer over a bowl, and empty the contents of the yogurt container into the lined strainer. Place it in the refrigerator overnight and discard the liquid in the morning.

PER SERVING Calories: 109; Total Fat: 1.2g; Saturated Fat: 1.0g; Cholesterol: 6mg; Carbohydrates: 15.8g; Fiber: 0g; Protein: 6.7g

 

 

DARK CHOCOLATE BLENDER PUDDING

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

With a velvety texture and a deep, rich taste, this pudding is almost too easy to be true! Keep in mind that this no-cook recipe calls for eggs. Although the hot coffee will slightly cook the eggs, you may not want to consume undercooked eggs if you have a weakened immune system.

MAKES 4 SERVINGS

Prep time: 10 minutes, plus 3 hours chill time

Required Equipment

Blender

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

12 ounces dark chocolate chips

4 eggs, at room temperature*

4 teaspoons canna-butter (here), melted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Pinch salt

1 cup very hot coffee

2 ounces chopped dark chocolate (optional)

1. In a blender, combine the chocolate chips, eggs, canna-butter, vanilla, almond extract (if using), and salt. Pulse a few times to break the chocolate chips into pieces.

2. Remove the lid of the blender, and pour in the hot coffee, continuing to blend at a low speed. Replace the lid and blend for 2 minutes, until the pudding is silky smooth.

3. Pour the mixture into individual pudding bowls.

4. Allow to set for at least 3 hours in the refrigerator.

5. Before serving, top with chopped dark chocolate, if using.

6. Cover the remaining servings with plastic wrap and store in the refrigerator for up to 5 days.

*Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system.

PER SERVING Calories: 521; Total Fat: 33.4g; Saturated Fat: 21.4g; Cholesterol: 193mg; Carbohydrates: 51.3g; Fiber: 2.9g; Protein: 12.2g

 

 

STRAWBERRIES WITH HONEY CREAM

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

When strawberries are in season, you might want to have this delicious dessert every night. Strawberries are an excellent source of fiber and essential nutrients, and Greek yogurt is packed with protein, probiotics, potassium, and calcium. Sweetened lightly with nutrient-rich honey, this flavorful combination is a soothing way to get the nutrients and medicine you need.

MAKES 2 SERVINGS

Prep time: 10 minutes

Required Equipment

Electric mixer

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 cup plain, low-fat Greek yogurt

1 tablespoon honey

2 teaspoons canna-oil (here)

½ teaspoon vanilla extract

1 cup fresh strawberries, cleaned and sliced

1. In a small bowl, combine the yogurt, honey, canna-oil, and vanilla. Using an electric mixer or whisk, beat for 3 to 4 minutes until fluffy.

2. Divide the strawberries between 2 bowls, and top with equal portions of the honey cream.

3. Serve when ready to eat.

4. Store the remaining serving in an airtight container in the refrigerator for up to 3 days.

You can use any type of fruit in place of the strawberries. The honey cream is also quite delicious with orange segments and walnuts.

PER SERVING Calories: 126; Total Fat: 5.8g; Saturated Fat: 4.8g; Cholesterol: 5mg; Carbohydrates: 11.7g; Fiber: 1.4 g; Protein: 5.3g

 

 

STEWED PRUNES

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGAN

The word “prunes” usually doesn’t inspire joy or stimulate the appetite. If more people thought of them as dried plums, perhaps they could rise above their bad rap. Prunes are packed with fiber and sorbitol, which act as natural laxatives. They are also known for improving bone health, lowering cholesterol, and preventing diabetes.

MAKES 4 SERVINGS

Prep time: 5 minutes

Cook time: 30 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

24 pitted prunes

1 cup orange juice

1 cup water

4 teaspoons canna-oil (here)

2 tablespoons brown sugar

½ teaspoon ground cinnamon

1. In a medium saucepan, combine the prunes, orange juice, water, canna-oil, brown sugar, and cinnamon.

2. Bring the mixture to a boil and immediately lower the heat, cover, and simmer gently for 25 to 30 minutes.

3. If there is too much liquid or if a thicker consistency is desired, remove the cover and simmer until the liquid is reduced.

4. Serve warm or chilled.

5. Store the remaining servings in an airtight container in the refrigerator for up to 4 days. Reheat in a small saucepan over low heat until warm, or enjoy chilled.

You can swap out half of the prunes for dried apricots, another great source of fiber, potassium, iron, and antioxidants.

PER SERVING Calories: 144; Total Fat: 5.8g; Saturated Fat: 4.2g; Cholesterol: 0mg; Carbohydrates: 204.3g; Fiber: 21.7g; Protein: 7g

 

 

ROASTED BANANA PUDDING

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Roasted bananas are amazingly sweet. A rich source of potassium and fiber, bananas are a naturally sweet treat packed with nutrients. When you add Greek yogurt, you also get a good dose of protein, probiotics, potassium, and calcium.

MAKES 2 SERVINGS

Prep time: 10 minutes

Cook time: 15 minutes

Required Equipment

Food processor or blender

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

2 bananas, sliced

2 tablespoons honey

2 teaspoons canna-butter (here)

½ teaspoon ground cinnamon

⅔ cup vanilla Greek yogurt

1. Heat the oven to 340°F.

2. Place the bananas on a rimmed baking sheet.

3. Drizzle the bananas with the honey, dot with the canna-butter, and sprinkle with the cinnamon.

4. Roast for 15 minutes. Remove from the oven and allow to cool.

5. In a food processor or blender, combine the bananas and yogurt. Blend for 1 to 2 minutes until smooth.

6. Serve immediately or chill in the refrigerator.

7. Store the remaining serving in an airtight container in the refrigerator for up to 3 days. Enjoy chilled.

For a nice crunch, sprinkle a small handful of toasted coconut or pecan pieces on top of the pudding.

PER SERVING Calories: 277; Total Fat: 5.5g; Saturated Fat: 3.4g; Cholesterol: 18mg; Carbohydrates: 54.7g; Fiber: 3.4g; Protein: 7.4g

 

 

FIVE-INGREDIENT BANANA MUFFINS

GLUTEN-FREE | SOY-FREE | SUGAR-FREE | VEGETARIAN

You can enjoy this healthy muffin any time of day, but it is a great way to start your morning.

MAKES 12 MUFFINS

[1 muffin = 1 serving]

Prep time: 10 minutes

Cook time: 25 minutes

Required Equipment

Food processor

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

3 very ripe bananas

3 large eggs

¾ cup peanut butter

¼ cup canna-oil (here)

¾ teaspoon baking powder

1. Preheat the oven to 340°F.

2. In a food processor, combine the bananas, eggs, peanut butter, canna-oil, and baking powder. Process for 1 to 2 minutes until smooth.

3. Pour the mixture into a nonstick, or greased, muffin pan.

4. Bake for 20 to 25 minutes until golden brown and set.

5. Allow to cool before serving.

6. Store the remaining servings at room temperature in an airtight container for up to 3 days.

If you don’t mind adding a sixth ingredient, toss in a handful of chocolate chips before blending for chocolate muffins or after blending for chocolate-chip muffins.

PER SERVING Calories: 143; Total Fat: 9.5g; Saturated Fat: 2.1g; Cholesterol: 47mg; Carbohydrates: 11.2g; Fiber: 1.8g; Protein: 6g

 

 

PEANUT BUTTER

AND BANANA SANDWICH

SOY-FREE | VEGAN

The crunch of the peanut butter and the chia seeds pairs wonderfully with the smooth texture of the banana in this delicious sandwich.

MAKES 1 SERVING

Prep time: 10 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

½ banana, thinly sliced

1 teaspoon orange juice

3 tablespoons crunchy peanut butter

1 teaspoon agave

1 teaspoon canna-oil (here)

1 teaspoon chia seeds

Pinch ground cinnamon

2 slices whole-grain bread

1. In a small bowl, toss the banana slices with the orange juice.

2. In a separate small bowl, combine the peanut butter, agave, canna-oil, chia seeds, and cinnamon. Stir well.

3. Spread the peanut butter mixture evenly on 1 bread slice.

4. Top with the banana slices.

5. Close the sandwich with the remaining slice of bread.

6. Serve immediately or store in the refrigerator in an airtight container for up to 2 days.

You can turn this sandwich into a gooey panini by grilling both sides in a skillet with a light coating of coconut oil until golden brown, about 4 minutes per side.

PER SERVING Calories: 504; Total Fat: 30.9g; Saturated Fat: 9.6g; Cholesterol: 0mg; Carbohydrates: 48.2g; Fiber: 8.6g; Protein: 18.7g

 

 

SLOW-COOKER APPLE-BERRY SAUCE

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

It is quite possible that once you’ve made this recipe, you will never buy a jar of applesauce at the grocery store again. It is a refreshing and perfectly spiced sauce.

MAKES 9 SERVINGS

Prep time: 15 minutes

Cook time: 4 hours

Required Equipment

Slow cooker

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

8 apples, peeled (if desired), cored, and sliced

1 (10-ounce) package frozen strawberries

2 tablespoons freshly squeezed lemon juice

3 tablespoons canna-oil (here)

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1. In a slow cooker, arrange the apple slices evenly on the bottom, and then add the remaining ingredients.

2. Cook on high for 4 hours until the apples are tender.

3. Enjoy warm or chill before serving.

4. Store the remaining servings in an airtight container in the refrigerator for up to 10 days.

If the apples and berries aren’t particularly sweet, you may want to add honey or agave to the sauce. Taste the sauce when approaching completion, and if it is not sweet enough to suit your taste, add a teaspoon of sweetener at a time to reach the desired sweetness.

PER SERVING Calories: 78; Total Fat: 0.3g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 20.6g; Fiber: 3.7g; Protein: 0.4g

 

 

DATE AND ALMOND SMOOTHIE

GLUTEN-FREE | SOY-FREE | SUGAR-FREE | VEGAN

This is a great smoothie for breakfast or an afternoon pick-me-up. It’s also easy to prepare, so if you’re hungry, you won’t have to fuss much before enjoying this satisfying beverage.

MAKES 1 SERVING

Prep time: 10 minutes

Required Equipment

Blender

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1½ cups almond milk

½ small ripe banana, sliced

4 pitted dates

2 tablespoons almond butter

1 teaspoon canna-oil (here)

½ teaspoon ground cinnamon

1. In a blender, combine all the ingredients.

2. Pulse a few times and then blend on high speed for 1 to 2 minutes until smooth.

3. Serve immediately.

Whenever you make a smoothie, it is usually a good idea to pour the liquid ingredients into the blender first.

PER SERVING Calories: 444; Total Fat: 28.2 g; Saturated Fat: 6.1g; Cholesterol: 0mg; Carbohydrates: 46g; Fiber: 7.3g; Protein: 9.7g

 

 

THREE-BERRY AND CHIA SEED SMOOTHIE

GLUTEN-FREE | SOY-FREE | VEGETARIAN

Raspberries, strawberries, and blueberries are packed with antioxidants. If you can’t get fresh berries, frozen berries are a good alternative. This smoothie is delicious either way.

MAKES 1 SERVING

Prep time: 10 minutes

Required Equipment

Blender

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 cup almond milk

½ cup plain yogurt

1 teaspoon canna-oil (here)

½ frozen banana, sliced

½ cup fresh raspberries

½ cup fresh strawberries

¼ cup fresh blueberries

1 tablespoon chia seeds

1 tablespoon honey

1. In a blender, combine all the ingredients.

2. Pulse a few times and then blend on high speed for 1 to 2 minutes until smooth.

3. Serve immediately.

Add some cocoa powder or matcha (powdered green tea) for a flavorful antioxidant boost. For a creamier texture, you can add a little more yogurt.

PER SERVING Calories: 273; Total Fat: 11.1g; Saturated Fat: 4.5g; Cholesterol: 0mg; Carbohydrates: 47.7g; Fiber: 8g; Protein: 4.1g

 

 

CARAMEL BANANAS WITH VANILLA YOGURT

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Bananas are a versatile fruit. When frozen, they are creamy, like nature’s ice cream. When raw, they are satisfying and simple. Caramelized bananas are smoky, sweet, and rich. Caramelizing them may become your favorite way to prepare bananas.

MAKES 2 SERVINGS

Prep time: 5 minutes

Cook time: 10 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

1 tablespoon butter

2 teaspoons canna-butter (here)

2 tablespoons maple syrup

1 large banana, sliced

⅔ cup vanilla yogurt

1. In a small sauté pan or skillet, melt the butters. Add the maple syrup, and stir to combine.

2. Add the banana slices, and stir to coat. Cook for 7 to 9 minutes until the banana has begun to soften.

3. Divide the yogurt between 2 bowls. Add equal amounts of the caramelized bananas on top.

4. Serve while the bananas are warm.

5. Cover the remaining serving with plastic wrap and store in the refrigerator for up to 2 days. Enjoy chilled.

If the bananas are very ripe, they will fall apart during the cooking. The taste will remain the same, but something may be lost in the presentation.

PER SERVING Calories: 197; Total Fat: 9.8g; Saturated Fat: 6.2g; Cholesterol: 25mg; Carbohydrates: 28.9g; Fiber: 1.8g; Protein: 0.8g

 

 

DARK CHOCOLATE DIPPED MANGO

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

The beauty of using dried fruit in this dessert is that it will last longer than fresh fruit. Plus, the chewiness of the fruit goes great with the smooth chocolate.

MAKES 6 SLICES

[3 slices = 1 serving]

Prep time: 15 minutes, plus 30 minutes setting time

Cook time: 10 minutes

Required Equipment

Double boiler

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

½ cup dark chocolate chips or melting wafers

2 teaspoons canna-oil (here)

6 pieces dried mango

1. Prepare your work surface by spreading out a piece of parchment paper or aluminum foil.

2. In a double boiler, combine the chocolate and canna-oil. Heat over medium heat, stirring as needed, until fully melted. Remove from the heat.

3. Dip the mango pieces in the melted chocolate one at a time and place on the parchment paper, spacing them evenly apart.

4. Allow to set for at least 30 minutes.

5. Store the slices in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

If the chocolate gets too hot or water gets into the bowl, the chocolate can seize up and get lumpy, so be careful. You can substitute any type of dried fruit for the mango in this recipe.

PER SERVING Calories: 228; Total Fat: 25.2g; Saturated Fat: 15.0 g; Cholesterol: 0mg; Carbohydrates: 25.8g; Fiber: 6.9g; Protein: 3.4g

 

 

GRAHAM CRACKERS

WITH PEANUT BUTTER AND BANANA

SOY-FREE | SUGAR-FREE | VEGAN

Whether you use the creamy or crunchy type, peanut butter pairs well with bananas. Spread it on top of graham crackers, and you have a yummy treat that makes a great breakfast, snack, or dessert.

MAKES 2 SERVINGS

Prep time: 10 minutes

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

2 double graham crackers

1 banana, sliced

1 teaspoon freshly squeezed lemon juice

6 tablespoons peanut butter

2 teaspoons canna-oil (here)

2 tablespoons shredded unsweetened coconut

1. Place the graham crackers on your work surface.

2. In a small bowl, toss the banana slices with the lemon juice.

3. In a separate bowl, combine the peanut butter and canna-oil. Stir well to combine.

4. Spread half of the peanut butter mixture on each graham cracker.

5. Top each cracker with an equal portion of the sliced banana.

6. Sprinkle with the coconut.

7. Serve.

8. Store the remaining serving in an airtight container in the refrigerator for up to 3 days.

To make a frozen treat out of this recipe, mash the banana and mix it with the peanut butter before spreading it on the graham crackers. Top it off with an additional graham cracker and pop it in the freezer for a few hours. (If you like hazelnut chocolate spread, you can swap it for the peanut butter in either method.)

PER SERVING Calories: 322; Total Fat: 26g; Saturated Fat: 6.7g; Cholesterol: 0mg; Carbohydrates: 23.7g; Fiber: 4.8g; Protein: 12g

 

 

Author: Sunny Dupree
Sunny Dupree is a seasoned journalist, keynote speaker and founder of Weed America: A Journalism-Minded Agency, which handles public relations, content marketing, social media, events and thought leadership for brands and executives in legal cannabis, hemp technology, alternative healthcare, and other new industries.