This soup is rich and relatively potent, so don’t eat an entire bowl at first. Start with a shot.
 
Serves 10
 
3 tablespoons canola oil
1 large onion, chopped
3 pounds asparagus, trimmed and cut into ½-inch pieces
½ teaspoon salt
½ teaspoon black pepper
1-1/2 cups cannabis-infused coconut cream (recipe below)
5 cups vegetable broth
3 tablespoons lemongrass, peeled and finely minced
3 tablespoons ginger, peeled and finely chopped
½ teaspoon fresh lemon juice
Blender or immersion blender
 
Warm oil in large heavy pot over medium-low heat. Add onions and stir until soft and transparent, about 10 minutes.
 
Add lemongrass and ginger. Stir until soft, about 3 minutes.
 
Add asparagus, salt, and pepper. Cook over medium heat, stirring frequently, for about 5 minutes.
 
Pour in coconut cream and broth. Cover and simmer until asparagus is tender, about 15 minutes.
 
Transfer soup in batches to a blender or use an immersion blender to puree soup until smooth.
 
Return soup to pot. Stir in lemon juice. Warm over medium-low heat for about 5 minutes.
 
Serve.
 
Cannabis-Infused Coconut Cream
 
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
1/2 teaspoon cinnamon or nutmeg (optional)
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine coconut cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
 
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Sprinkle with cinnamon or nutmeg (if using) and let cool to room temperature.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut milk and discard or compost cannabis and cheesecloth.
 
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.

Celebrate 4/20  with  this healthy, festive mocktail! ​You can substitute good-quality bottled green juice for fresh juice if you don’t have time or inclination to juice yourself. KeVita lemon-cayenne sparkling probiotic drink tops this off to perfection.
 
Serves 4
 
About ¾ pineapple, diced
1-1/2 cups spinach
10 cannabis fan leaves (if available)
1 green apple, cut into quarters
8 sprigs mint, plus extra to use as garnish
8 ounces coconut water
8 ounces lemon-flavored sparkling kombucha
1 10-milligram serving Stillwater Ripple or other water-soluble CBD or THC powder
Juicer
Ice
Shaker
4 highball glasses
 
Juice pineapple, spinach, fan leaves (if using), apple, and mint. Set aside
Add ice to glasses.
Combine 8 shots of green juice, 8 shots of coconut water, and 4 packets Ripple in shaker and shake well. Pour over ice in rocks glass.
Pour kombucha over green juice to fill glass. Stir.
Garnish with mint leaf and serve.

Canna-bearnaise is incredible on seafood and steak for Saturday night dinner and even better over poached eggs and avocado slices on grilled sourdough before a bike ride on Sunday morning.

To reheat, microwave for a about 10 seconds (or less), then whisk briskly or whirl in the blender.
 
Makes about 1 cup
 
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes
1 shallot, minced
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar
2 large egg yolks
4-5 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh tarragon
1 - 2 tablespoons cannabis-infused coconut oil
Half and half, to taste
Blender
 
Fill blender with hot water.

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, sprinkle with salt and pepper, and stir.

Stir in vinegar. Reduce heat to medium-low and stir until vinegar evaporates, 3-4 minutes.

Reduce heat to low and simmer, stirring frequently, until shallots are translucent, about 5 minutes. Remove from heat and let cool.

Melt remaining 1 cup butter over medium-low heat until it bubbles.

Drain blender and dry well. Add egg yolks, lemon juice, coconut oil, and 1 tablespoon water. Blend well.
 
If sauce is too thick, add half and half a teaspoon at a time until sauce reaches desired consistency.

Stir in shallots and tarragon. Adjust lemon juice, salt and pepper to taste.