I’ve been leaning into a more plant-focused lifestyle lately. There’s plenty of evidence to support that a diet rich in grains, vegetables, legumes and fruits can be incredibly nourishing. We still eat some chicken and fish, but in smaller portions, letting the plants do most of the heavy lifting when it comes to vitamins and nutrients. Honestly, I don’t miss steak at all. I’ve been discovering plenty of soul-satisfying foods that are deeply comforting and energizing. This time of year, fruits and veggies are at their peak. If you can get to a farmers market, let your nose guide you; it’s the best way to find the real stars of the season.
As for Cannabis, I tend to gravitate toward indica-dominant strains, but Pruf Cultivar’s Jack Herer — maybe the most beloved sativa — has been a surprisingly great addition. It’s a delightful smoke with a tasty, almost herbal brightness, and it also makes a solid infusion. Years ago, it sometimes made me anxious, but that hasn’t been the case lately. These days, it’s been fueling outdoor time and helping me get a lot of shit done — clear-headed, focused and productive.
Hummus on High
1 ½ cups, serving size ¼ cup
Ingredients:
1 tablespoon water
1 medium garlic clove, finely chopped
1⁄4 cup tahini
1 tablespoon freshly squeezed lemon juice
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons canna-oil
1 teaspoon freshly grated lemon zest
1⁄4 teaspoon smoked sweet paprika
1⁄4 teaspoon ground turmeric
Salt (kosher or sea) and freshly ground black pepper, to taste
Directions:
1. In the bowl of a food processor fitted with a metal blade, pulse the water, garlic, tahini and lemon juice to a smooth paste.
2. Add half of the chickpeas, and pulse to combine. Scrape down the sides of the bowl before adding the remaining chickpeas.
3. With the machine running, add the canna-oil in a steady stream through the feed tube. Blend until the hummus reaches your desired consistency.
4. Add the zest, paprika, turmeric, salt and pepper, and pulse briefly to combine.
Cherriest Tomato Bruschetta
Makes 8, two per person
Ingredients:
8 thick slices baguette
3 garlic cloves, peeled (2 left whole, 1 minced)
4 teaspoons canna-olive oil
2 cups cherry tomatoes
1⁄2 yellow pepper, cut in small strips
3 green onions (white and green parts), cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
Directions:
1. Preheat the oven to 325°F.
2. Put the bread slices on a baking sheet, and toast them for about 5 to 7 minutes.
3. Remove the bread from the oven and, while it’s still warm, rub one side of each slice with the 2 whole garlic cloves. Drizzle or brush the slices with the canna-oil.
4. On a rimmed baking sheet, toss the minced garlic, tomatoes, peppers and green onions with the olive oil. Bake until the tomatoes have lost their shape and the scallions have started to turn golden brown (about 15 minutes).
5. Divide the tomato mixture among the bread slices, and sprinkle with salt and pepper.
Lime Curry Canna Chickpea Salad
4 servings
Ingredients:
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
4 teaspoons canna-olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
2 teaspoons curry powder
1 teaspoon salt (kosher or sea)
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon Aleppo pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1⁄2 medium bell pepper, any color, seeded and chopped
1⁄2 medium red onion, chopped
1⁄2 cup chopped fresh parsley
Pita chips, for serving
Directions:
1. In a large bowl, thoroughly combine all the ingredients, except the pita chips. Let the salad sit at room temperature for 30 minutes before serving (for the flavors to combine).
