#LunchWithLo Episode 24: Infused Roasted Beet Salad with Dwight Schrute

November 6, 2019

For halloween this year, I decided to dress up as Dwight Schrute. And then I thought I'd take it a step further by…

November 6, 2019

For halloween this year, I decided to dress up as Dwight Schrute. And then I thought I'd take it a step further by doing an entire episode as dear Dwight and make a delicious roasted beet salad (the original recipe can be found here). 

I made a few changes to the dressing recipe to make it cannabis infused. And definitely not vegan (sorry people, I know there are a few of you). 

For the dressing, I infused the bacon fat with about 1.5 grams of kief. I'm not sure what the dosage/salad would be, but the full batch probably had 500-700mg of THC. It's harder to tell since this kief all comes from the bottoms of my and my partner's grinder. 

September 6, 2019

Cannabis tinctures are so versatile. You can use them to make candy and other sugar based edibles. You can take them sublingually (or under the tongue). You can reduce the alcohol to almost nothing to make a gel to fill capsules with. 

They're also a lot easier to make than I would have imagined. In this week's episode of Lunch With Lo, I'm discussing two different ways to make tinctures. One that requires almost no equipment (but a lot of time); and the other which I've kind of showcased previously in the Cannasugar episode. 

For either method you will need: 

  • Cannabis
  • Grain Alcohol , like Everclear
  • Airtight jar (mason jar is best)
  • For the fast method you will also need a small pot and an electric stove or hot plate

Method 1, the long way: 

  1. Decarb the cannabis in an oven preheated to 240 degrees fahrenheit for 30-40 minutes. 
  2. Place decarboxylated cannabis in jar then cover the cannabis with alcohol. Seal jar. Shake it up. Place in dark cabinet. 
  3. Shake once per day, every day for two or more weeks. Then strain out the plant material and store tincture in a clean, jar or bottle. Store in cool dark place. 
  4. Optional: simmer tincture over heat to reduce some of the alcohol and concentrate the tincture a little more. 

Method 2, the quick way, electric stoves and hotplates only:

  1. Decarb cannabis in an preheated oven at 240 degrees fahrenheit for 30-40 minutes. 
  2. Place decarboxylated cannabis in MASON JAR or other oven safe sealing glass jar. Cover with alcohol. Loosely replace band and lid, do not seal. Alternatively, place a coffee filter or paper towel where the lid would go and seal the band. 
  3. Place jar in small sauce pot with enough water to reach the same level as the alcohol and cannabis in the jar. 
  4. Bring the water to a boil and simmer the alcohol for about 30 minutes. 
  5. Strain the cannabis out, adding more alcohol to the jar if necessary. Store in a small jar or bottle in a cool, dark place. 

In my opinion you should go with the quick method because, why wait for two weeks for something you can have in an hour? Right? Of course, if you're using a gas stove or you don't have adequate ventilation, please don't do the quick method. You also shouldn't light a bowl or a blunt in the kitchen while you're cooking up a tincture because ALCOHOL VAPORS ARE HIGHLY FLAMMABLE. 

Let me repeat that: 

ALCOHOL VAPORS ARE HIGHLY FLAMMABLE. 

Don't get us all in trouble because you think you know better. Just open a window and wait 30 minutes to get high, ok? 

August 30, 2019

Do you like your iced tea sweet or unsweet? I kind of like them both but it really depends on the day which one I would grab first. 

This recipe is definitely sweet. And it is also delicious. I took my cannasugar recipe to make some peach simple syrup to make this delcious, seasonal iced tea. Perfect for the last few scorching hot days of summer over the labor day weekend. 

Cannasugar is the only infused ingredient in this recipe so you really ought to go back and watch that episode if you're unfamiliar with the method. 

Ingredients

  • 1/2 cup of Cannabis-infused Sugar
  • 1/2 cup of White Sugar
  • 1 cup of Water
  • 3 Peaches
  • 1/4 tsp citric acid (optional)
  • Fresh mint (optional)
  • 2 Iced Tea Bags (or however many you need to make 6-7 total cups of tea)
  • 3 cups Hot Water
  • 3 cups Cold Water

Tools

  • Knife
  • Cutting Board
  • Medium Sauce Pot
  • Iced Tea Pitcher/Container
  • Small Jar for Extra Simple Syrup

Method

  1. Make cannasugar, if you don't already have a supply on hand
  2. Add water, both sugars, and citric acid to medium sauce pot to start the boiling process. 
  3. While water and sugar is starting to boil, begin cutting up the peaches. Don't worry too much about size and consistency. It can be a rough cut, you're just looking to expose the flesh enough to get the flavor. You're not going to eat the peaches (well, you can but it's not going to be part of the drink). 
  4. Add peaches to sugar/water mixture and allow to boil for 20-30 minutes. 
  5. Begin brewing tea according to your iced tea box's instructions. 
  6. Strain peaches from the syrup. Measure out up to 1 cup of syrup to mix in to your tea. If you add 1 cup of syrup, that will equal about 1 tablespoon of syrup per cup of tea. 
  7. Chill and serve over ice with a sprig of mint. 

August 23, 2019

This week I'm showing off a really cool hack I read about years ago that will allow you to infuse butter without using a strainer or cheesecloth. This is a great hack if you don't have all the tools and equipment to strain out your flower from your butter. This method will work with any fat that solidifies when cool (think coconut oil, animal fat, shortening, etc). 

I was really surprised at how well this hack worked. Since water and oil do not mix, as the butter and water cools, it separates. This I expected. What I didn't expect was how well it would filter out the cannabis flower from the butter making it easy to separate. 

Ingredients: 

  • 1/2 cup butter
  • 2 grams of ground cannabis
  • 1/2 cup water

Tools: 

  • Small pot
  • Measuring cup
  • Wide mouth container to chill and store butter

Method:

  1. First, decarboxylate your cannabis in an oven that has been preheated to 240 degrees fahrenheit for 30-40 minutes (or until all the cannabis is a toasted brown color .
  2. Add water and butter in a small pot. Once butter has melted fully, add in decarboxylated cannabis and simmer for 3 hours. 
  3. Pour the butter/water/flower mixture into a wide mouth container and chill in fridge.
  4. Once butter has fully chilled, remove from container. Discard water or freeze and use for soup starter. Slice off the layer of flower. Dry any remaining water with a clean towel or paper towel. Store butter in airtight container. 

August 16, 2019

I am coming to you with my tail between my legs because this week's episode is a big fail. I attempted to make infused peach lemonade pops with some deliciously ripe Colorado Peaches. And while I technically did get the peach lemonade part down, it was the infusion that went awry. 

My first mistake was decarbing my wax on parchment paper and not a silicone baking cup. 

My second mistake was waiting too long to get the warm wax into my recipe and not diluting it in some coconut oil or something like that. 

The third mistake was not having a blender and trying to do this in my food processor. 

If I were to do it all over again, I'd not do any of that. In fact, I'd probably make a simple syrup using my cannasugar recipe, and use that in place of the honey. Or just use the tincture in place of the wax. 

Like I said, a lot of mistakes were made. 

What was not a mistake was the pop recipe itself. That was perfectly tart and sweet. Exactly what you would expect from peach lemonade pops. And, it was an easy method over all. The hardest part was chopping up the peaches. 

Ingredients: 

  • 4-5 medium peaches (about 2lbs)
  • 2 lemons
  • 1/4 cup of honey
  • 2 cups of water
  • Decarbed wax, or 2 tablespoons of infused oil (coconut or almond oil is best)

Tools: 

  • Liquid measuring cup
  • Knife
  • Cutting board
  • Blender
  • Popsicle Molds
  • Optional: citrus juicer (but you can use your hands instead)

Method: 

  1. Pit and slice peaches. Peeling optional.
  2. Squeeze juice from 2 lemons. 
  3. Combine all of the ingredients in a blender. Blend until smooth. 
  4. Divide into your popsicle molds and freeze. 

As I discuss in the last five minutes or so in my video, there are a lot of ways that this recipe could actually work. You could replace the water with infused almond or coconut milk (or even whole cow's milk, although I'd omit the lemon juice if you go the dairy milk route). You can infuse milk with the same method I used in the bacon fat video.

I think that diluting the wax with oil, and decarbing in a silicone baking cup, would have saved this whole recipe, exploding food processors aside. If I do it again, I'd try this method first. I'm also interested in trying a creamier pop with infused dairy free milk so be on the lookout for that. 

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