It’s June, and it’s all about the berries. You can use frozen berries, but if you have the opportunity to use fresh, their season is now, and you won’t be sorry. Jack Herer was my go-to sativa for years: reliable and always packed a punch. For a little while, I found that true sativas made me anxious, not an uncommon issue, but I’ve slowly gotten back on the sativa horse, and life is good. Oregon-based Pruf Cultivar’s Jack Herer is a stunning 26.5% THC — definitely a powerful smoking experience — but for the last few months, I have been sativa-related anxiety-free. I find that cooking with this strain mellows it out considerably, though I do think of it as a daytime, energetic way to medicate.
Blueberry Buckwheat Cake
Serves 9
Ingredients:
Baking spray
1 1/4 cups all-purpose flour
1 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup coconut oil or melted butter
3 tablespoons infused coconut oil or infused melted butter
2 eggs, beaten
3/4 cup buttermilk
1/2 cup maple syrup
2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions:
1. Heat oven to 340°F. Spray a 9-inch baking pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, cinnamon and salt.
3. In another medium bowl, combine the oils or butters, eggs, buttermilk, maple syrup and vanilla extract.
4. Fold the dry ingredients into the buttermilk mixture until combined. Do not overmix.
5. Pour the batter into the prepared pan. Bake until the center is set, 25 to 30 minutes. Allow to cool thoroughly, then dust with powdered sugar.
Blackberry Smoothie
Serves 2
Ingredients:
1 cup fresh blackberries
1 frozen banana, sliced before freezing and drizzled with lime juice
2 tablespoons lime juice
2/3 cup plain or vanilla Greek yogurt
3/4 cups almond or oat milk
2 to 4 tablespoons honey or agave
2 teaspoons infused coconut oil or melted infused butter
Lime slices, for garnish
Directions:
1. In a blender, combine all the ingredients. Blend until smooth.
2. Divide between two glasses, and garnish with lime slices.
Roasted Strawberry Fool
Serves 2
Ingredients:
1 1/2 cups strawberries, trimmed and halved
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons infused oil or melted infused butter
1 cup heavy cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Directions:
1. Heat oven to 340°F. In a baking dish, combine the strawberries, sugar and lemon juice. Roast for 20 minutes, stirring a few times. Puree in a blender. Allow to cool at room temperature, then refrigerate until thoroughly chilled. (This step can be done a day ahead.)
2. In a chilled bowl, combine the heavy cream with powdered sugar and vanilla extract. Whip until soft peaks form. Gently fold 1 cup of the chilled strawberry puree into the cream. Chill for 1 hour.
3. Place two serving glasses on your work surface. Spoon 3 tablespoons of the pureed berries into the bottom of each glass. Divide the cream mixture between the glasses, and top with 1 tablespoon of the puree.
