Cooking with Cannabis - Thanksgiving Edition

** This recipe suggests the use of our Olive-oil based Synergy Tsu tincture (#148) to mix in with regular olive oil. This recipe serves 6 so we recommend about 3-6 ml. of tincture (which is roughly 3-6 droppers-full). Synergy Tsu is a 22:1 CBD:THC tincture so there will be almost no psychoactive effects. If you prefer to put a little more ‘spring in your step’, you can always use a higher THC olive-oil based tincture but then please adjust the dosage accordingly. You can also just use the recipe on its own without any added cannabis because it’s delicious!

Mention this recipe and get $5 off your already sale-priced bottle of #148 Synergy Tsu

Remember to always proceed with caution and precision when making cannabis edibles (although if you use this CBD-rich tincture you shouldn’t have any issues)

Brussels sprouts, an autumn delicacy are one of my personal favorite foods, but they have to be prepared well or they can taste bitter or a bit bland. Roasting them gives them a lovely caramelization and brings out their best flavor.

The taste of cannabis tincture is likewise not always palatable to all people so adding it to a Brussels sprouts dish is a perfect way to disguise the slightly bitter quality of cannabis behind the slightly bitter quality of the Brussels sprouts.

Here is the base recipe (which is vegan) with a few suggested additions at the end of the recipe to add a little flare and flavor:

Ingredients:

1 ½ pounds of Brussel sprouts, trimmed and cut in half through the core

¼ cup EVOO (Extra Virgin Olive Oil)

1 and ½ tsp. Sea salt or kosher salt

½ tsp. freshly ground black pepper

1-2 TBS aged balsamic vinegar (the syrupy kind)

Directions:

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the olive oil (with your Synergy Tsu tincture already mixed into it), 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 minutes then take out and toss and then put back in for 10-15 minutes or until they're tender and nicely browned. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Extra touches:

Add Pancetta (4 ounces, diced in ¼ inc. pieces) at the beginning when tossing with oil.

Add grated parmesan cheese after about 30 minutes and put back in oven to melt the last 5 minutes.

Add a small handful of pomegranate seeds at the end when tossing with the balsamic.

From all of us here at Synergy Wellness, We wish you a Healthy and Happy Thanksgiving!