Hasn’t this been a year? I don’t know about you all, but my life has gone through some wonderful, painful, and epic changes. I truly feel that our friend cannabis absolutely helped me through the worst of it; whether emotional angst or weird body stuff, cannabis got me through. And the more I use cannabis and learn about its healing properties the more I understand the importance of this ancient healing plant. I’m absolutely grateful for this, as well as being grateful for you. I don’t want to be trite, but to all of you who have come to a Cooking with Cannabis class, asked me canna questions on FB, or needed input on CBD – thanks! To be able to help even a little, to see someone get off all those pills, to see a puppy calm and healed – that’s all down to the goodness of cannabis, and I thank you from the bottom of my heart for letting me help just a little. So very grateful for all of you!!
COOKBOOK SOON!! I find it funny that back in February when we were thinking about the book I was all ‘no sweat, this won’t take but a few weeks’. Talk about live and learn. Turns out writing a whole cookbook about Cannabis and getting the most beautiful pictures and having smart people look at it takes time. But as we’re almost there I want to say a giant heartfelt thanks to my great friend and collaborator Val McKinley. Val has an incredible eye for art and light, and a wonderful calm demeanor which believe me is a great asset. Some of us are a bit hyper (!) and Val energy is great. So stay tuned, as shortly there’ll be a fun cannabis cookbook filled with info, recipes, stories, and pictures of Hugo J. Treadwell. EveryDayMaryJ, A Practical Guide to Cooking with Cannabis, will be here soon. Onward!
Pals; just wanted to share some more pictures with you from my cannabis cooking classes. We have so much fun and I feel so privileged to be able to help a little. If you or any of your people have pain, anxiety, or pretty much any of the weirdness that we attract being human, cannabis can probably help. Onward citizens!!
Welcome to my new and improved website! I want to share some pics with you from a couple recent classes so you can see how fun they are. I’m so very thankful to get to help you learn how to cook; the look on someone’s face when their pain disappears or when they can finally sleep in priceless. Huge thanks for letting me help, and I hope you get some good stuff from this new website too. Onward citizens!
FROZEN BERRIES with HOT WHITE CHOCOLATE
This recipe is a love letter to berries! It lets their beautiful flavor shine, isn’t too
heavy, and is great for brunch or after dinner. To serve 8:
2 C. heavy cream
1 lb. best quality white chocolate, chopped
2 Tb. vanilla extract
Tiny pinch salt
2 Lb. fresh summer berries – blueberries, blackberries, etc. – cleaned and frozen
(or use frozen if it’s not summer)
Combine the cream, chocolate, vanilla and salt in a heat proof bowl and melt over
simmering water, stirring till blended. Put frozen berries in individual bowls about
10 minutes before serving, and then drizzle the hot sauce over the berries to
serve. Enjoy with port, rose’, bubbly, or whatever makes you happy – this is berry
BURNT STONE FRUIT with CHEESE
I saw this in Bon Appetit magazine, played with it a bit, and love it! This is lovely as
an appetizer or even a dessert – you decide. To serve four, you’ll need:
3 Tb. unsalted butter
6 plums, peaches, nectarines, etc., halved and pitted
8 oz. goat cheese
Sea salt, pepper, olive oil
Melt butter in cast iron or regular skillet till foam subsides and add fruit, cut side
down. Let them cook for at least 5 minutes, making sure the cut sides get charred.
Place the hot fruit on a big plate and let cool a little, then crumble the cheese
over. Sprinkle with salt, pepper, and olive oil and be amazed at how good burnt
fruit can be!
CAVEMAN ENERGY MIX
1 cup toasted almonds
1 cup pumpkin seeds
½ cup sunflower seeds
1 cup dried blueberries (or any dried fruit w/no sugar added)
½ cup golden raisins
Combine all ingredients and store in a cool dry place – great for in the car or to keep at your desk!!
This is a recipe I adapted from one I found years ago; amazingly simple but an absolute crowd
pleaser. To serve 4, you’ll need:
8 ¼ in. baguette slices
8 thin 1 in. squares best quality dark chocolate
Extra virgin olive oil
Coarse sea salt for sprinkling
Preheat your oven to 350 and lightly brush the bread slices with the olive oil. Place on a baking
sheet and toast in the oven till they’re light brown. Take them out and put a square of the
chocolate on each piece of bread, then put back in the oven till the chocolate just starts to
melt, about a minute or two. You don’t want the chocolate to seep through the bread. When
they’re pretty, take them out and sprinkle a bit of sea salt on each toast. You and your friends
will be very happy, and even happier if you enjoy these with some port!
This is my favorite kind of dessert – simple, delicious, elegant, and not that bad
for you. The pomegranate seeds add great vitamins and make it festive and
pretty. For each parfait, you’ll need:
3-4 thin almond or ginger cookies, crushed
½ C. lightly sweetened whipped cream
Shaved best quality dark chocolate
Pomegranate seeds for garnish
Put the cookie crumbs in the bottom of a nice glass and cover with the whipped
cream. Shave as much chocolate as you like over it and sprinkle with pom seeds;
repeat the layers ending with a sprinkle of seeds. Easy, quick, light, and good. If
you use ginger cookies try extra dark chocolate, and with the almond cookies you
might like a milk chocolate. You can make these as big or small as you want, and
people will think you’re a dessert genius!!
This can be in lieu of 3 different kinds of pie after certain Big Dinners which are right around the
corner. During the holidays we all tend to go crazy with the good stuff, but at the same time
there’s nothing worse than being so full after dinner you wanna barf. With this, you’ll just feel
good. For 6 to 8 people:
1 8 oz. carton Mascarpone cheese (Italian cream cheese – great stuff)
1 c. raw sugar
2 cups good canned pumpkin
2 Tb. brandy
2 tsp. pumpkin pie spices
1 c. heavy cream, whipped
Amoretti cookies or gingersnaps, crushed
Blend your room temp mascarpone with the sugar, pumpkin, brandy, and spices. Gently fold in
the whipped cream so you have an even mixture. Now layer in a pretty glass crushed cookies,
pumpkin, cookies, pumpkin, cookies, pumpkin, and end with cookies. This can be made up to a
day ahead of time, but do cover and chill at least 2 hours before serving. You can have a small
glass or a large one; you didn’t have a bunch of pie, so you will have room for that oh-so-
important turkey sandwich later!