I created this recipe specifically with migraine sufferers in mind. I have personally been affected by chronic migraine for over a decade with symptom onset occurring when I was pregnant with my daughter. I infused this particular recipe with the Redd Cross strain of cannabis as it is great for pain, as well as nausea, which I sadly also suffer from during migraine attacks. The recipe is made with the herbal powerhouse, turmeric, which is a great anti-inflammatory food if taken at about 1-2 teaspoons a day.

DIRECTIONS

1. Bake fries in 450 degree oven for 15 minutes
2. Place cannabis butter and flour in pot on medium heat until well blended, then add onions, bouillon, water
    and spices.
3. Cook gravy mixture on low heat for 3-5 minutes or until thickened.
4. Separate fries into 4 portions, and place in au gratin dishes. 
5. Top fries with 4oz of pulled pork, then ladle about 1/4 cup of gravy on top.
6. Finally, place a slice of cheese on top of the gravy.
7. Bake for 10 minutes on 400 degrees.

DIRECTIONS

1. Whisk Ripple powder into milk, and mix pudding and milk for 2 minutes.
2. Fold in whipped cream gently.
3. Fill molds with pudding mixture, and set sticks.
4. Freeze pops for 4-6 hours.
5. Run pops under hot water for 10 seconds to release from molds.
6. Dip pops in melted chocolate, and roll in pecan chips.
7. Finally, drizzle pops with melted caramel.

DIRECTIONS

1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside.
2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 minutes. Remove skillet from heat.
4. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Keep bacon fat in skillet. Transfer bacon bits to paper towels.
5. Cook and stir bell peppers, onion, and garlic in the bacon fat until the onion is translucent, about 5 minutes.
6. Stir shrimp and andouille sausage into vegetables, and mix to combine.
7. Melt cannabis butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and add chicken broth, stirring constantly, until the mixture is thickened, 5 minutes.
8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and add bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 5 minutes.
9. Just before serving, mix 1/2 C half-and-half and cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

DIRECTIONS

1. Preheat oven to 425 degrees, and spray jumbo muffin pan or ramekins with baking spray.
2. Microwave butters and chocolate for 1 minute or until butter is melted, then stir until all chocolate is
    melted.
3. Stir in the sugar until well blended, then whisk in eggs, yolk and vanilla extract.
4. Gently fold in flour, and scoop 1/4 C batter into pan cups.
5. Bake 10-13 minutes, until sides are firm and centers are soft.
6. Let stand for 1 minute, then invert onto a cookie sheet (if using muffin pan).

DIRECTIONS

1. In a large skillet over medium-high heat, heat cannabis oil.
2. Season salmon all over with salt and pepper. When oil is hot, add salmon and cook for 6 minutes. Flip over
    and cook 2 minutes more. Transfer to a pan and keep warm in 170 degree oven.
3. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook about 1 minute.
4. Add cherry tomatoes and season with salt and pepper. Cook for 3 minutes, then add spinach and cook until
​    spinach is wilted.
5. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer
    about 3 minutes.
6. Return salmon back to skillet and simmer for 3 minutes more.

INGREDIENTS

2oz lemon juice
1 small bunch of fresh mint
4oz water
2oz light rum
1 tbsp sugar
1/4 cup ice
2oz Lavender Lemonade HIGH TEA



DIRECTIONS

1. Muddle mint leaves with lemon juice in glass.
2. Add water, rum, sugar and HIGH TEA to cocktail shaker with ice.
​3. Shake and pour into prepared glass over mint.

                                                               Approx. 44mg THC per serving.

INGREDIENTS

2oz tequila
2oz lime juice
1oz Strawberry Lemonade HIGH TEA
1/2 cup frozen strawberries
​1 tbsp sugar
Sugar for rim (optional)
Lime for garnish (optional)

DIRECTIONS

1. Fill blender with tequila, lime juice, HIGH TEA, strawberries and sugar.
2. Blend for 30 seconds and pour into prepared glass.
3. Garnish with lime (optional)

                                                                      Approx. 22mg THC per serving.

INGREDIENTS

2 tbsp peaches, diced
1 tbsp fresh squeezed lemon juice
1oz Peach Lemonade HIGH TEA
6oz Prosecco or Champagne, chilled




DIRECTIONS

1. Place peaches, HIGH TEA and lemon juice in glass, and blend with a spoon.
2. Pour prosecco over peach mixture and serve immediately.

                                                             Approx. 22mg THC per serving.

DIRECTIONS

1. Make cake batter according to box instructions, and bake in cupcake pan.

FROSTING

1. Cream softened cannabis butter with mixer until smooth and fluffy.
2. Gradually add sugar to butter with mixer on low setting. Mix in vanilla extract.
3. Pour milk into sugar mixture, and beat on high setting for 3-4 minutes.
4. Smooth frosting onto cooled cupcakes.
5. Place one vanilla wafer in the center of each cupcake.
6. Place bacon candy next to wafer.

DIRECTIONS

1. Preheat oven to 250F/120C degrees.
2. Line a baking tray with foil, then place a rack on the foil. Spray the rack with oil spray.
3. Place wings in a large bowl, add baking powder and salt, then toss to coat evenly.
4. Place the wings on the baking tray in a single layer with the skin side up. 
5. Bake for 30 minutes.
6. Increase the oven temperature to 425F/220C degrees. Bake for another 40 minutes.
7. Remove baking tray from the oven and let it stand for 5 minutes.

SAUCE

1. Combine cannabis butter, hot sauce, worcestershire sauce, vinegar and spices in a saucepan over medium
     heat. Allow to simmer until sauce begins to bubble.
2. Remove from heat and set aside.
3. Place cooked chicken in a bowl and toss in sauce to fully coat.

DIRECTIONS

1. Combine the fruit gelatin and water in a medium saucepan, then add the corn syrup with heat on low,
    stirring frequently.
2. In a small bowl mix the unflavored gelatin with the lemonade and tincture, and allow to sit for 5 minutes.
3. Add the gelatins together, and cook over low heat for 5-7 minutes. Whisk constantly and get the sides of
    the pan.
4. Using a syringe, pour the mixture into silicon molds and refrigerate for 1 hour.
5. Remove the candies from the molds, and toss each candy with a bit of sugar or serve plain.

DIRECTIONS

1. In a skillet, pour oil over medium heat.
2. Cook onion and garlic in oil until softened.
3. Stir in broccoli, and cover with lid for 5 minutes.
4. Stir cooked broccoli, broth and cheese cubes in a slow cooker, mixing in milk last.
5. Cook on high setting for 1 hour.
6. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.