There are endless ways to incorporate cannabis into your daily lifestyle. We like to think of it as another amazing plant to integrate into your health and wellness regiment. Using cannabis in your meals is an easy way to get your daily intake of powerful cannabinoids.
There are some amazing butters and oils out on the market right now, for example Pot d’Huile. If you’re planning on making your own canna-fats, please be careful with your dosage, as many of you know, edibles are an easy way to over-consume cannabis. We like to use the a great calculator by Jeff the 420 Chef to dose our butters and oils.
Reishi Crusted Halibut with Spring Pea Mash & Walnut Tomato Salsa
- 1 qt carrot juice
- 1 tbsp ground turmeric
- 1/2 c Canna-olive oil**
Reduce carrot juice to 1/4 cup, add to a blender with turmeric, blend and add oil slowly until emulsified, salt and pepper to taste. Set aside.
Black Pepper Caramel:
- 2 tbsp sugar
- 4 tbsp water
- 1/2 c fish sauce
- 1 tsp ground black pepper
In a saucepan, add water and sugar and cook down to a caramel. Once it is caramelized add fish sauce and reduce by half. Add ground black pepper and set aside.
Mushroom Crusted Halibut:
- 1 tsp Reishi mushroom powder
- 2 tbsp water
- salt and pepper
- 4 oz Halibut
- 3 tbsp olive oil
Combine ingredients in a bowl to make a paste consistency, set aside.
Salt and Pepper your Halibut.
Pre-heat a sauté pan with oil until it starts smoking, then add Halibut skin side up for 1 minute or until it forms a crust. Transfer to pre-heated 400 degree oven for 12-15 minutes.
Spring Pea Mash:
- 1 cup fresh chucked spring peas
- 1 large yukon gold potato (cut and quartered)
- 1/2 c whipping cream
- 1/2 stick of Cannabutter**
- Salt and Pepper
Blanch spring peas for 1 minute and shock in ice water, then puree.
In a saucepan, add butter and cream until it comes together and keep warm.
In a pot of water, add yukon gold potato and boil until soft. Once soft strain the water.
In the same pot, add the pureed peas, cream/butter and then mash with a masher.
Salt and pepper to taste.
Walnut Tomato Salsa:
- 1/2 c walnut pieces
- 1 c cherry tomato, cut in half
- 1 medium shallot, diced
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- salt and pepper to taste
In a bowl combine all ingredients, set aside.
Kale Shitake Sautee:
- 3 large Shitake mushrooms cut into strips
- 2 cups kale, julienned
- 2 shallots, sliced
- 4 tbsp olive oil
Pre-heat the sauté pan until smoking with oil. Add mushrooms and cook until brown. Add shallots and cook until soft. Add kale and cook until soft. Season with Salt and Pepper.
Place one scoop of your spring pea/potato puree on the plate.
Place halibut over puree.
Place kale/mushroom sauté on the side of the plate.
Place walnut tomato salsa over your halibut.
Place (optional) garnish over tomato salsa.*
Drizzle Black Pepper Caramel and Carrot Turmeric Sauce on sides of plate.
*Optional Garnish to add Medicinal Value: Gynostemma
(These statements have not been evaluated by the FDA. This product is not intended
to diagnose, treat, cure or prevent any disease.)
Gynostemma is a powerful adaptogen.
• Builds the longevity enzyme SOD, the strongest antioxidant in the body
• Most powerful stress reliever • Boosts stamina and endurance
• Increases mental awareness
• Enhances energy
• Regulates pH balance
• Balances blood sugar
• Balances hormone levels
• Balances cardiovascular & circulatory system
• Balances blood pressure
• Repairs Immune responses
- Speeds up recovery
**Carrot Sauce is made to dose according to guests preference on potency. Guest can use as much as they desire. The potency of your Spring Pea mash depends on the potency of the Cannabutter you are using. If you have a very potent homemade butter – you may need to use 1/2 cannabutter and 1/2 regular butter for example. This is for the host to determine.
At BV, we make our light potency butter so that we can use more butter per serving. Cause let’s face it… butter makes it better 😉
For this recipe, the Spring Pea Mash is your base and guests may add carrot sauce as desired.