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Author Archive for Angela

Canna-Creamsicles

Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.

Ingredients

  • 2/3 cup Canna-Milk -Full recipe HERE
  • 1/3 cup Coconut Milk
  • 1 cup Frozen Orange Juice
  • 3 Tablespoons Honey
  • 1 Teaspoon Vanilla

Mix all ingredients in a bowl until incorporated together.

Pour into popsicle molds or ice trays for micro-dosing.

Place in freezer and freeze for at least 5 hours. ENJOY!

Mary-Milk

Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!

Ingredients

  • 1.5 cups Full Fat Milk
  • 4 grams Cannabis Shake

Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.

Grind in mortar or using a marijuana grinder.

Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.

Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!

Grand-Daddy’s Fried Rice

Our fried rice recipe is simple, easy, and great for BBQ’s. I’ve yet to take it anywhere and not have at least one person ask for the recipe. Today, our rice has even more bang because we used canna-butter. To view instructions on how to make your own canna-butter click HERE.

Ingredients

  • 4 tablespoons Canna-Butter
  • 1 large Onion, diced
  • 1 package Mung Bean Sprouts
  • 1 8oz package Mushrooms
  • 1/4 cup Minced Garlic
  • 8 large eggs
  • Splash of Milk
  • 1 16oz pack Bacon, cooked
  • 1 package Au Jus Seasoning
  • Salt & Pepper to taste

Rice

  • 2 cups Rice
  • 2 1/4 cups Water
  • 1 tsp salt
  • Pressure Cooker

To cook rice, place all ingredients in a pressure cooker and place on a burner over high heat. Heat until pressurized and remove from heat keeping it pressurized for 3 minutes. Begin allowing pressure to release for 10 minutes. Remove lid and stir.

While rice is cooking, melt canna-butter over medium to medium-high heat. Add onions, garlic, and mushrooms. Cook until all begin to soften, breaking up mushrooms as you stir. Add sprouts and cook until all are tender.

Remove all vegetables from pan and set aside, leaving some butter. Mix eggs with a splash of milk and add to the pan. Scramble until light and fluffy. Remove from heat.

Add rice and vegetables back into the pan with eggs and mix thoroughly. Sprinkle in Au-jus, salt, and pepper to taste. Enjoy!

Canna-Banana Bread

Our Canna-Banana Bread comes fully packed with a punch! However, be sure to indulge slowly as this recipe contains 36 servings.

Ingredients for Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup Cannabis Infused Butter (room temp)
  • 1 cup brown sugar
  • 2 large eggs (room temp)
  • 1/3 cup vanilla yogurt
  • 4 extra-ripe bananas
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts
  • 1/2 cup chocolate chips

Ingredients for Frosting

  • 4 ounces cream cheese
  • 1/4 cup softened butter
  • 1/4 tsp salt
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract

Preheat the oven to 350°F and Grease an 8-inch loaf pan with butter, oil, or nonstick spray and set aside.

Using a mixer fitted with a paddle or whisk attachment, beat the canna-butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

Beat in the vanilla yogurt, mashed bananas, and vanilla extract until combined well. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and chocolate. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.

Spoon into prepared dish. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.

Frosting

Beat cream cheese and butter together until smooth. Gradually add in confectioners sugar then beat in vanilla extract and a pinch of salt.

To be sure the bread is cooked through, stick in a toothpick, and pull it out. If it remains clean, the bread is complete. Allow bread to cool completely before topping with frosting. Enjoy!

Canna-Smores

This recipe is as simple as it is delicious, and perfect for a summer night. We used Dark Chocolate Hazelnut 4.20 Bar Mini’s for an extra special kick!

Ingredients

  • 1 bag 4.20 Bar Mini’s
  • 5 Gram Crackers
  • 10 Marshmallows
  • 1 Campfire
  • Roasting Stick

Split Graham Crackers into four bite-sized pieces. Roast marshmallows one at a time over a campfire. Place one 4.20 mini on one cracker, cover with hot marshmallow, top with additional cracker. Enjoy!

Cannabis Chocolate Covered Strawberries

Cannabis Chocolate covered Strawberries

These cannabis-infused chocolate covered strawberries are as tasty as they are beautiful. The key ingredient is high-quality cannabis infused coconut oil. For a Keto friendly version omit white chocolate and use 3 cups 70%-90% dark chocolate.

Ingredients

  • 1.5 pounds strawberries
  • 1 1/2 cups white chocolate
  • 1 1/2 cups dark chocolate
  • 2 tablespoons cannabis infused coconut oil
  • crushed peanuts

Melt each Chocolate with one tablespoon cannabis infused coconut oil in a double boiler on the stove or in the microwave. I found the microwave to be much faster and less mess with the same results. The double boiler is nice because you can add more to it quickly and it stays warm.

Dip strawberries in one chocolate, place on wax paper atop a cookie sheet and drizzle with the other chocolate alternating as you go. Roll some in peanuts or add sprinkles! Once all are complete place them in the fridge to cool for 15 minutes. Enjoy!