spice shaman
New member
I have found some good music to eat weed delectables with and some good recipes.
here are a couple
Key Lime High Pie
Ganja Butter:
6 tablespoons of butter
8th of ganja ground or 1-2 grams of honey oil hashish
Crust:
6 tablespoons ganja butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
1 teaspoon grated lime zest
2 egg yolks
8th of ganja or 1-2 grams of honey oil hashish
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon grated lime zest
Directions
Preheat the oven to 350 degrees F.
For the Ganja butter Heat butter in saucepan add ground ganja cook until boil then remove from heat
and strain out ganja ,preferrably with cheese cloth
For the crust: Combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
For the filling: In a medium bowl, combine the ganja ,milk, lime juice, and 1 teaspoon zest; blend in the last tablespoon of ganja butter with egg yolks. Pour the filling into the crust.
For the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.
and here is another great ganja meal`
--`
Trippy Thai-stick Chicken curry
3 teaspoons of ganja butter
1 4-ounce can or jar yellow curry paste
8oz of san pedros or peruvian torch cactus peeled and diced
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
1 pound skinless, boneless chicken thighs, cut into 1" pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
preparation
Heat butter is small saucepan and add 8th of ganja ground or broke down heavily
heat until boil and then immediately remove from heat.strain ganja preferribly in cheesecloth
Heat ganja butter in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add cactus ,onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
This recipe may lead to a nice ,mild hallucenogenic experience.So,you should listen to something spiritual and trippy like 11:11 Carrier wave ep
here are a couple
Key Lime High Pie
Ganja Butter:
6 tablespoons of butter
8th of ganja ground or 1-2 grams of honey oil hashish
Crust:
6 tablespoons ganja butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
1 teaspoon grated lime zest
2 egg yolks
8th of ganja or 1-2 grams of honey oil hashish
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon grated lime zest
Directions
Preheat the oven to 350 degrees F.
For the Ganja butter Heat butter in saucepan add ground ganja cook until boil then remove from heat
and strain out ganja ,preferrably with cheese cloth
For the crust: Combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
For the filling: In a medium bowl, combine the ganja ,milk, lime juice, and 1 teaspoon zest; blend in the last tablespoon of ganja butter with egg yolks. Pour the filling into the crust.
For the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.
and here is another great ganja meal`
--`
Trippy Thai-stick Chicken curry
3 teaspoons of ganja butter
1 4-ounce can or jar yellow curry paste
8oz of san pedros or peruvian torch cactus peeled and diced
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
1 pound skinless, boneless chicken thighs, cut into 1" pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
preparation
Heat butter is small saucepan and add 8th of ganja ground or broke down heavily
heat until boil and then immediately remove from heat.strain ganja preferribly in cheesecloth
Heat ganja butter in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add cactus ,onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
This recipe may lead to a nice ,mild hallucenogenic experience.So,you should listen to something spiritual and trippy like 11:11 Carrier wave ep
