This morning, someone sent me an email asking if I was still “actively blogging.” That was a good question, and it really inspired me to get on my ass and write some sh*t. I’d say that I’m more of a semi-retired blogger these days. I still check my email, but I rarely put on my blogger hat on, and you can bet your ass that I won’t be putting on pants with a zipper for the next week (or ever).
Aren’t you glad I’m back?
I’ve written so many posts in my mind the past few weeks while slaving over some awesome holiday stuff in the kitchen (gingerbread cookies, sweet potato pie truffles, pumpkin/maple bars). And while I didn’t share anything last month, I’ve been cooking and yoga-ing my ass off to create a bunch of new books and a ton of blog material (maybe I’m more of a blogging ninja monk, hanging out in my cave before coming to whoop some ass)…. Man, there are already so many asses in this post. I guess I’m rusty. Anyone want to look up synonyms for the word ass?
Where was I? Oh yeah. I’m making way too many books right now. Want to hear about it? Want to hear about it right now? You wan’t to hear about it later? Want to never hear about it? Too bad.
Spoiler Alert: I’m working on two cookbooks with Mrs. Rita Marley and a cannabis and yoga book called Cannabliss Yoga… All things to be totally stoked about! But today, I’m doing something even more stoke-worthy. I’m coming out of semi-retired blogger glory to share some good/bad news and an INCREDIBLE, EASY and super VERSITILE recipe for homemade coconut milk ice cream (with marijuana or without).
Oh yeah.. About that bad news… I’m a bit past my deadline on going to print on the second edition of Wake & Bake. It’s still only available for pre-order and it won’t be available for a couple more weeks. To anyone who ordered it when I switched over several weeks ago… It’s on its way! And it’s going to be way way WAY iller. Since Wake & Bake 2 won’t be released now, I decided to really really beef up the second edition with a TON of new recipes and advanced tutorials. It’s going to be delightful… But it’s going to take a minute.
So, now that you know that I’ve just been on a book making spree, and that I still love and care about you and your access to healthy and tasty weed food recipes, let’s get to my new favorite thing on this planet.
Vanilla Cannabliss Coconut Milk Ice Cream (with marijuana)
1. Line an 8X8 inch pan with parchment paper. This is a necessary step. If you don’t line the pan, the coconut milk will be in there until it melts again, and then you’d have to freeze it again, and then you’d have to re-thaw it, and then you’d have to do that until you go… duh… I should use parchment paper. Then line the pan, pour the twice melted coconut milk into it and voila! You’ve completed step 1.
2. Shake up:
2 Cans of Full Fat Coconut Milk (not lite). I sometimes use the Thai Kitchen Organic Unsweetened. I sometimes use another one that I forget the name of.
3. Open and pour the cans of coconut milk into the parchment lined pan.
4. Freeze for a few hours or overnight. Using a knife, cut ¼ chunk of the frozen coconut milk out of the pan. If it got super frozen, leave it out to thaw for a half hour to an hour.
5. In a food processor, combine:
Frozen Coconut Milk Chunk
1/2 t vanilla
1-2 T Maple Syrup
Pinch of Pumpkin Spice/Cinnamon (optional, but shit, it’s fall)
Pinch of Salt
1/2t -1/2 T Cannabis Infused Oil (melted)*
5.a. Stir in optional chunky ingredients (chunks of chocolate/cookies/hot fudge swirl/etc.)
6. Once Smooth, pour into a small glass container. Immediately put in the freezer.
7. Every 10 minutes, stir until it gets firm enough to scoop out (about 30 minutes).
*The potency of your oil is subject to the techniques you use and the quality of your trim/buds. If you use the Easiest Cannanbis Infused Oil recipe, your oil may be less potent than if you decarboxylate your marijuana and add sunflower lecithin to your oil. Always test your dosage by starting low and going slow. When I make oil these days, I start testing at 1/8-1/4 teaspoon. On my last batch, it was purrrdy strong at ¼ Teaspoon. When I first started, I used oils that were good at about ½ Tablespoon-1 Tablespoon. So I know first hand that those variables can completely change your results.
So… can you see how many possibilities there are with this recipe? I’ve already made a mint cocoa, nanner/nut butter, gingerbread, and… wait for it…
A Cannabliss Ice Cream Latte
Oh yeah. I got my snotty barista on yesterday. And check that sh*t out… There’s nothing better than some homespun coconut ice cream and coffee in a loaded Pipemug. I brought this one to the farmer for his coffee break and he was way nice to me for the rest of the day. I mean, he’s usually very nice, but he was like, waaay nice to me. Plus he stayed up until 3am workin’ hard to support his semi-retired-blogger-wife-to-be. Thanks Pipemug!
All you do is get to step 5, and scoop the ice cream directly onto a hot cup of coffee or Yerba Mate and sprinkle with (you probably guessed it)… Pumpkin Pie Spice/Cinnamon. Which is optional again, but it’s fall… dammit. Use the Pumpkin Pie Spice now while you can.
Chunky things like cookies probably wouldn’t work in a latte, but organic flavorings like mint or hazelnut would probably be amazing.
While the farmer and I are moving out at the end of the month, and we’re trying to get al of these books out for the holiday season, and it’s harvest time, and we’re busy busy all day… In spite of all that, life has become very sweet. Long days in the kitchen and long weekends with the most playful, intuitive, joyful and intelligent yogi goddesses a woman could ask to be around. Winding down this crazy year in this beautiful place with the farmer, my husband-to-be, my favorite human being on the planet.
Spending the chilly, dry southwestern colorado evenings snugged up next to the person you love (after a summer of pushing the covers onto each other and building pillow barricades for body heat deflection)?
Spending a rainy day catching up on sleep and watching Harry Potter that you scored at library?
Putting pumpkin pie spice in everything?
and… Thank you.
Fall is such a beautiful time for slowing down and taking the time to really be grateful for all of the beauty that’s in your world. It’s there. You just have to look at it.
Even though you’re insanely busy. Even though things may not be going perfectly. Even if you overextended the shit out of yourself. Even if you don’t feel so hot, and your tired and you’re ready for a beach in Thailand. Even if you want to sleeeeeep. Take a moment right now to be grateful.
And then eat ice cream.