For those who are just tuning in, I’m on a 7-day challenge to medicate with cannabis-infused coconut oil by adding it to my daily diet. I use low doses of cannabis to ease anxiety and reduce inflammation associated with post-mastectomy pain, but I don’t like smoking it, and I don’t want to cook up a big pan of something with cannabis in it. Tincture is an excellent option for microdosing cannabis, but it’s less versatile.
I like to medicate in the morning or early afternoon, so my test meals are breakfast and lunch. The oil is easy to make and easy to add to foods you would eat anyway. Yesterday’s post was breakfast, so I wanted to feature lunch today, but I almost went with breakfast again because I was feeling sad about Anthony Bourdain passing away and wanted to feel better sooner. I find small doses of cannabis to be an excellent anti-depressant.
Tostadas!
- Fried a corn tortilla until crisp.
- Heated a spoon or two of leftover refried beans in the microwave — then added cannabis oil to the beans.
- Spread beans on the tortilla, topped with a little cheddar cheese and put in under the broiler for a few seconds to melt.
- Added a dollop of guacamole I made from the other half of Monday’s avocado. I use this holder to keep the avocado fresh for a few days after cutting it.
- Garnished with iceberg lettuce, tomatoes, radish, a bit more cheese and chopped carrots from a can of pickled jalapeños.
It was so good, and since I made it smallish, I didn’t even feel too full or guilty. Overall, a tostada is pretty wholesome food. Within 30 minutes, a gentle smile creeped up when I wasn’t looking. No taste or smell of either cannabis or coconut.
I’m still sad about Mr. Bourdain. Cooking my way through it. First I made that tasty tostada lunch, then a big batch of red lentil coconut spinach stew for the freezer. Somehow, I think he’d be OK with that.
Enjoy life, enjoy food.
Did I miss your recipe for lentil coconut spinach stew? That can be frozen? I can’t eat lentils (on a low-lectin diet) but the rest sounds wonderful. Please advise!
I freeze all my soups in two-cup servings, and it works out great. I’m sorry you can’t eat lentils. This soup would be very different without them, but you can always try. It is worth the trouble to make your own garam masala. I use this recipe:
https://twosleevers.com/home-made-garam-masala-recipe/
Red Lentil & Coconut Dal Stew (adapted from the Julie Morris recipe in her cookbook, Superfood Soups)
3 Tblsp coconut oil
1 cup chopped onion
2 Tblsp chopped garlic
2 Tblsp chopped ginger
1 Tblsp chopped Serrano pepper
1 tsp cumin seeds
2 tsp garam masala
1 tsp ground turmeric
1 cup red lentils
3 Tblsp chia seeds
4 cups stock (I used turkey)
1 cup water
Salt and pepper
1 13.5 ounce can full-fat coconut milk
1 1/2 cup cooked garbanzo beans
2 cups baby spinach
3 Tblsp fresh lemon juice
Warm the oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Mix in garlic, ginger, Serrano pepper and spices. Cook for 1 minute, being care not to burn. Add lentils and chia seeds, stir to coat with oil and then add broth and water. Add a pinch of salt and some black pepper. Turn up the heat and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, until the mixture is fairly thick and the lentils are very soft. Add coconut milk, garbanzo beans and spinach. Simmer until ingredients are heated through and spinach is wilted. Remove from heat and add lemon juice. Taste for seasoning, adding salt and pepper as needed.