Every year, I remind myself that Thanksgiving isn’t exactly a celebration I fully embrace. It’s a day we shouldn’t glorify, yet it does provide the rare chance to see my family. So, I’m choosing to hold it as a day of gratitude: for what I have, for who I love and for the chance to give back. I’ll volunteer at a soup kitchen, a small gesture to make a tiny dent in my guilt.
On a recent trip to Electric Lettuce in north Portland — which, by the way, felt wonderfully safe and welcoming — I tried the new Stumptown Haze sativa strain. I’m not much of a sativa person, but my ever-patient budista promised focus, laughter and a flavor worth savoring. She was right; this strain hits beautifully — earthy, herbal and full of character. The recipes were all tested with this potent, happy-making strain.
Laurie + MaryJane just introduced two golden milk blends, and I created these recipes using one of the blends.
Pass the Pudding
Serves 4
Ingredients:
Baking spray
1 15-ounce can pumpkin
3 large eggs
1 cup evaporated milk
¾ cup brown sugar
4 teaspoons Golden Milk Powder*
Pinch salt
¼ cup coconut
Directions:
1. Heat oven to 340 F. Spray 4 ramekins with baking spray.
2. In a blender, combine all the ingredients except coconut.
3. Puree until completely smooth, 2 to 3 minutes. Divide mixture between the prepared ramekins.
4. Bake puddings for 25 minutes, remove from the oven and sprinkle with coconut. Place back in the oven for about 5 to 10 minutes until the toothpick placed in the center comes out clean. Serve warm or chilled.
Golden Second Harvest Soup
Serves 4
Ingredients:
2–3 tablespoons olive oil or butter
1 medium yellow onion, peeled and chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups peeled, diced carrots
2 cups peeled, diced butternut squash
4 cups chicken or vegetable broth
½ cup coconut milk or cream
4 teaspoons Golden Milk Powder*
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons plain Greek yogurt, sour cream or creme fraiche
Sprinkle of Golden Milk Powder, for garnish
Directions:
1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic, and saute until fragrant and translucent, about 5 minutes.
2. Stir in tomato paste, and cook for another 1 to 2 minutes to deepen the flavor.
3. Add diced carrots and butternut squash, stirring to coat them in oil and tomato paste. Cook for 3 to 4 minutes.
4. Pour in broth, then bring mixture to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
5. Stir in coconut milk and Golden Milk Powder, then season with salt and black pepper. Simmer gently for another 5 minutes.
6. Use a blender to puree soup until smooth. You may need to do it in batches.
7. Serve hot and topped with Greek yogurt, sour cream or creme fraiche and a sprinkle of Golden Milk Powder for garnish.
Chunky Golden Sweet Potato Hash
Serves 4
Ingredients:
2 tablespoons olive oil or butter
2 cloves garlic, minced
1 medium red onion, peeled and sliced
2 cups peeled, cubed sweet potatoes
2 cups trimmed and halved Brussels sprouts
1 cup mushrooms, sliced
2 tablespoons honey or maple syrup
4 teaspoons Golden Milk Powder*
½ teaspoon salt
¼ teaspoon black pepper
Directions:
1. In a large skillet over medium heat, add olive oil or butter, and saute red onion for about 5 minutes until translucent. Add garlic, and cook for 1 minute.
2. Add sweet potatoes and Brussels sprouts. Stir to coat, and cook over medium heat for 25 to 30 minutes, stirring occasionally. Add mushrooms (and extra oil if needed), and cook until vegetables are tender and lightly caramelized. Add honey or maple syrup, and combine well.
3. Remove from heat, and stir in Golden Milk Powder until fully incorporated and evenly distributed. Salt and pepper to taste. Serve warm.
*If you don’t have Golden Milk Powder, add 1 teaspoon each of turmeric and cinnamon, plus ¼ teaspoon each of ginger, nutmeg and cloves. For the Pass the Pudding recipe, also add 1 teaspoon of vanilla. Use an infusion method of your choice.
