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Edible Recipe Swap | The Emerald Magazine

Edible Recipe Swap | The Emerald Magazine

photo by anda ambrosini

Edible Recipe Swap

In midcentury America, women were starved for social activity outside the home, gathering to sell each other Tupperware or swap recipes. Fast forward to 2017, women can hardly find time to grocery shop between working full-time, raising a family and trying to keep physically and mentally fit. In this culture of requisite “busyness,” many women are turning to cannabis to help manage stress and anxiety. Given the social stigmatization of smoking weed, women are more likely to try alternate forms of consuming cannabis. But culinary edibles are fraught with ambiguity and distrust.  Women want answers to the most basic questions - can I eat this and still get to work by 8am tomorrow!? Though online blogs are chockfull of information and edible recipes are featured every issue in The Emerald, home-cooked advice is still the best kind. This month, a group of close friends gathered to share their favorite edible recipes, each tweaked and perfected in the comfort of her own home.

To host your own edible swap, invite your favorite cannabis-curious ladies over for an afternoon of cocktails and education. Each woman is responsible for researching her own recipe and arriving with a thorough understanding of the potency of her dish. Have index cards on hand, so that guests can copy down their favorite recipes with personal notes from the chef herself. At our own edible swap, Kerri Drake and Elizabeth O’Leary used the versatility of DIY canna-mayo, a delicious and underutilized ingredient, to make classic dishes shine. Alana Sullivan brought a beautiful plate of no-fail Snicker-Doobies – one is a perfect after dinner for a restful night’s sleep. For their diligence, I served my guests refreshing flutes of Basil French 75’s, a retro cocktail infused with a CBD tincture (keeping THC consumption optional). After sharing our favorite tips on making medicinal edibles, each woman headed home with new recipes in her artillery for maintaining sanity in this crazy world – way more fun than a Tupperware party!

photo by Anda Ambrosini


Basil-Herb French 75’s



Makes 2 drinks 

·      4-6 fresh basil leaves

·      ½ ounce simple syrup

·      ½ ounce lemon juice

·      1 dropper CBD cannabis tincture

·      8 ounces dry sparkling wine

·      2 ounces gin

·      Ice

Muddle basil leaves in cocktail shaker. Add simple syrup, lemon juice, gin and ice. Shake well. Divide between two champagne flutes. Fill with sparkling wine to rim. Top each glass with float of high-CBD cannabis tincture. Cheers!

photo by anda ambrosini


The Devil’s Herb Eggs


·      6 hardboiled eggs

·       *3 tablespoons canna-mayo

·      1 teaspoon Dijon mustard 

·       2 tablespoons sweet pickle relish

·      1/2 teaspoon apple cider vinegar

·      1 tablespoon capers

·      1/4 teaspoon paprika

·      pinch sea salt (to taste)



Peel all six eggs. Slice in half lengthwise. Carefully scoop yolks into a mixing bowl, setting the halves aside. Add canna-mayo, mustard and vinegar to yolks. Smash with the back of a spoon until you’ve made smooth paste. Add sweet pickle relish and sea salt to taste. Mix and scoop the yolk mixture into a Ziploc baggie. Snip the corner off the baggie and pipe yolk mixture into each egg half. Alternatively, skip piping and carefully spoon about two teaspoons yolk mixture into each egg half.  Top each deviled egg with a few capers and lightly sprinkle with paprika.

*See Canna-Mayo recipe

photo by anda ambrosini

photo by anda ambrosini


Mary Jane’s Artichoke Dip


·      2 cans quartered artichoke hearts

·      1 small red onion

·      *¼ cup canna-mayo

·      ¼ cup mayo

·      1 & ¼ cup grated Parmesan, divided

·      1 teaspoon ground black pepper


Preheat oven to 325 degrees. Dice artichoke hearts and red onion. Set aside in mixing bowl. Add canna-mayo and regular mayo, stirring well. Add 1 cup grated Parmesan and pepper. Stir again and spoon mixture into an oven safe dish. Sprinkle remaining ¼ cup Parmesan evenly over top. Bake for 30 minutes, until cheese has turned a light golden brown. Serve with a sliced baguette or crackers.

photo by anda ambrosini

photo by anda ambrosini


This recipe contains raw eggs


 ·      1 large egg yolk (for best results, at room temperature)

·      ½ teaspoon Dijon mustard

·      ½ cup olive oil, divided

·      *¼ cup cannabis avocado oil

·      1 teaspoon apple cider vinegar

·      1 ½ teaspoons fresh lemon juice

·      ¼ teaspoon white pepper

·      ¼ salt


In bowl of food processor, pulse yolk, mustard, and salt together until well combined. With machine on, slowly pour olive oil through top opening, until mixture begins to thicken. Pause to scrape the sides of the bowl. Add vinegar and lemon juice, quickly pulsing, then continue slowly adding the cannabis avocado oil using the same method. The oils should be fully incorporated and the mayo should have a light, whipped consistency. Add white pepper and additional salt, to taste. Cover with plastic wrap and refrigerate until ready to use in recipes.

*We recommend the following method to reliably make any culinary cannabis oil: place 3 cups oil and 1 ounce trim in your crockpot on low heat for 4 hours. Strain through cheesecloth and reserve cannabis oil. Alternate methods use ground flower, but we find that using trim is the most economical choice, while also delivering the most mild and reliable potency. Also, the 3:1 ratio keeps the THC dosage in the Devils Herb Eggs and Mary Jane Artichoke Dip at pleasantly reasonable levels to share with friends.




½ cup cannabutter, at room temperature

½ cup (1 stick) unsalted butter, at room temperature

1 ½ cups sugar

2 eggs

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon



Preheat oven to 300 degrees. In bowl of electric mixer or using hand beaters, mix Canna-butter, butter and sugar. Add eggs. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Using a plastic spatula, mix the dry ingredients into butter/sugar mixture. Wrap dough in plastic wrap and chill at least one hour. Line baking sheets with parchment paper. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in shallow bowl. Scoop 1 inch balls of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on cookie sheet and bake 15 minutes. Move cookies to cooling rack and enjoy!

Wrap extra dough in layers of plastic wrap and aluminum foil (mark well!). Freeze for future use.

photo by anda ambrosini

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