This is a great way to use fan leaves if you grow. Skip them and use a little more spinach if you don’t. To make this vegetarian, used cannabis-infused vegetable broth instead of bone broth.
 
White vinegar
1-pound sugar or pie pumpkin
6 tablespoons cannabis-infused olive oil
Salt and pepper
4 to 5 cups cannabis-infused bone broth (recipe follows)
½ teaspoon fresh garlic, chopped
1 onion, diced
4 fresh cannabis fan leaves, cut into strips (more for garnish)
½ cup spinach, cut into strips
6 ounces feta cheese, cubed
2 cups Arborio rice
Steamer
 
Preheat oven to 400 F.
 
Wash fan leaves in equal parts water and vinegar, then rinse with clear water.
 
Quarter pumpkin and place in steamer over 1 inch of boiling water, cover and cook until tender but firm, about 10 to 15 minutes. Peel pumpkin and cut into small cubes. You should have about 4 cups.
 
Place pumpkin in baking dish, drizzle with 2 to 4 tablespoons olive oil, season with salt and pepper, and toss with your hands until all pieces are evenly coated. Season with salt and pepper. Bake until golden brown, about 15 to 20 minutes. (Start checking after 10 minutes.)
 
While pumpkin bakes, heat 2 tablespoons olive oil in a saucepan. Cook onion and garlic over low to medium heat until translucent and tender. Stir in rice and continue stirring over medium heat for about 2 minutes. Slowly add bone broth a half cup at a time as liquid absorbs, stirring constantly. Continue cooking over medium-low heat, stirring constantly, until rice is tender. This will take 20 minutes or more. If rice gets too dry, stir in more vegetable broth. Salt and pepper to taste.
 
When pumpkin is almost done, place feta on a baking sheet and bake in preheated oven until it just starts to melt, about 4 to 5 minutes.
 
Mash half of the pumpkin with a fork or potato masher. Stir into risotto along with fan leaves and spinach.
 
Serve immediately in bowls topped with remaining pumpkin cubes and feta.
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Easy Cannabis-Infused Bone Broth
 
1 32-ounce carton organic chicken bone broth
1/8 ounce cannabis flower or trim
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
 
Grind cannabis to a powder in coffee grinder or with mortar and pestle.
 
Combine bone broth and cannabis in crockpot and set to low.
 
Simmer very slowly, stirring occasionally, for at least 8 hours. Let cool slightly.
 
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour bone broth through to catch all solids. Repeat until broth is clear.
 
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.
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​This gluten-free, dairy-free, and sugar-free breakfast or dessert is sweetened with honey and a splash of rum.
 
Serves 8 – 10
 
12 small to medium apples, peeled, cored and sliced
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon
½ cup local raw honey
1 tablespoon cornstarch
Splash of rum (optional)
6 tablespoons cannabis-infused coconut oil (or butter)
1-1/4 cup almond flour
1 teaspoon vanilla
½ cup pecan pieces
¼ cup shredded coconut
¼ cup gluten-free old-fashioned oats
1 lemon, juiced
½ teaspoon salt (or to taste)
9 x 9 baking pan
 
Preheat oven to 350 F.
 
If coconut oil is hard, place container in a pot of water and simmer slowly until it melts to warm liquid state.
 
Meanwhile, combine apples, lemon juice, cinnamon, nutmeg, honey, cornstarch and rum (if using) in a large bowl. Use your hands to mix thoroughly. Transfer to baking pan.
 
In another bowl, combine liquid coconut oil, almond flour, pecans, coconut, oats and vanilla. Stir to combine completely (you can use your hands for this, too). Sprinkle mixture on top of apples.
 
Cover with aluminum foil and bake for 1 hour. Remove aluminum foil after a half hour.
 
Serve warm. Store leftovers in a labeled container in the refrigerator.