Cinco de Mayo Cooking
Happy Cinco de Mayo from Four Green Fields!
We know that this year has thrown us all for a loop and we are feeling ready to celebrate everything we can. What better way to have some fun than with some D.I.Y. infused recipes for Cinco de Mayo? These recipes are perfect for your own at-home celebrations!
Edibles and infused options are great medicine for body pain and those looking for extended relief of symptoms, as well as a very cost-effective option for medicating. By utilizing shake you can easily make your own edibles at a great price. Shake is consisted of trim and small buds from batches of flower that contain an outstanding THC and terpene profile.
Shake, trim, flower, and concentrates can all be used to infuse your own edibles. For our nacho recipe, we used an already-infused olive oil from our Liberty producer. Our version of the guacamole recipe uses ground flower.
Check out our ‘FGF Cooking Show’ on YouTube to watch us walk you through these fun and simple recipes.
Listed below are the step by step ingredients and directions for the recipes shown in our video. Thank you to Leafly for these articles and recipes. Leafly provides our patients with fantastic educational resources.
We hope you all enjoy a wonderful Cinco de Mayo!
Love,
Four Green Fields
Recipe for Infused Nacho ‘Cheese’
Start to finish: (active: 20 minutes)
Yields: 2-4 servings
Approximate dosage: 40mg per serving*
Ingredients:
2 cups organic potatoes (peeled, boiled, and mashed)
3/4 cups organic carrots (peeled, chopped, and boiled)
1/2 cup nutritional yeast flakes
1/3 cup water
1 tablespoon lemon juice
1 tablespoon garlic (freshly chopped)
Sea salt & black pepper to taste
Directions:
Boil potatoes and carrots until tender; drain and cool.
Add boiled and cooled veggies to blender or food processor.
Place remaining ingredients in the blender or food processor.
Blend on high until mixture is completely smooth (about 30-45 seconds).
Pour mixture into a pan and slowly reheat over low setting on the stove (stirring constantly), or use a crock pot on low setting.
Serve immediately. Pairs great with tortilla chips, baked potatoes, or sliced veggies. Refrigerate leftovers (if you have any!) in an airtight container for up to 1 week.
Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire.
Recipe for Cannabis-Infused Guacamole (or “Guaca-holy-mole!”)
Start to finish: 1 hour
Yields: 6-10 servings
Approximate dosage: 30 milligrams*
Ingredients:
7 grams finely ground and decarbed flower
4 avocados (peeled, pitted, and mashed)
2 limes (juiced)
1 small red onion (diced)
1/3 cup cilantro (finely chopped)
4 g cannabis, ground into a fine powder
2 Roma tomatoes (chopped)
1 clove of garlic (smashed then minced)
Add-Ins (optional):
Black pepper (freshly ground)
Sea salt (finely ground)
Cayenne pepper
Chili peppers (serrano, jalapeno, etc.) (diced)
Directions:
Preheat oven to 225°F. Spread the ground cannabis on a cookie sheet and bake for 45 minutes or more.
In a medium bowl, mix all the ingredients except for the cannabis.
Stir in the ground cannabis after it’s done baking.
Adjust with optional add-ins until the desired spice/seasoning is reached.
Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Enjoy!