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    Heads Eats — Chef Sebastian Carosi

    Eat your damn greens recipe: Strawberry sativa bourbon smash

    Eat your damn greens recipe: Strawberry sativa bourbon smash

    Heads Lifestyle: EYDG Recipes Intro

     

    Strawberry sativa bourbon smash

    By Chef Sebastian Carosi

     

    With Midsummer’s Eve upon us and strawberries taking a staring role at local farmers markets, a refreshing cocktail is perfect for those lazy crazy hazy days of summertime. That bottle of body-warming bourbon is probably still hanging around from your long winter hibernation. This simple smash combines some of the best seasonal ingredients the Pacific Northwest has to offer. It is packed full of vitamins and minerals with bright lemon and fruity berry terpenes and a little mellowing cannabis-infused bourbon. Expect this smash to quickly get played on repeat—over and over and sometimes over again. Enjoy, but drink responsibly especially if the alcohol used is cannabis-infused. 

     

     Heads Lifestyle: Strawberry Sativa Bourbon Smash

     

     

    Strawberry sativa bourbon smash 

     

    Prep time:  10 minutes 

    Yield:  1 drink 

    Total THC/CBD: depends on the potency of the products used

    Status: spring or summer smash, a cannabis cocktail 

    From the cannabis pantry: cannabis-infused bourbon 

    Chef’s strain recommendation: Strawberry Cough 

     

     

    Equipment

    Rocks glass, muddler, cocktail shaker, jigger, chef’s knife, cutting board  

     

     

    Ingredients 

    2 oz cannabis-infused bourbon* 

    1½ oz simple syrup 

    2-3 lugs of orange bitters 

    ¼ lemon 

    2 very ripe strawberries (hulled)

    crushed ice 

    1 strawberry (halved)

    2 fresh cannabis leaves 

     

     

    Preparation

    Combine the fresh lemon juice and whole strawberries in a cocktail shaker. Using the muddler, thoroughly mash the two ingredients until the juices combine. Add 1½ cups ice, bourbon, simple syrup, and bitters. Cover and shake vigorously until the shaker has frosted over. Pour contents into a chilled rocks glass. Garnish with half strawberry and fresh cannabis leaves. Enjoy!

     

    *Chef Sebastian uses the mb2e countertop botanical extractor by Magical Butter to infuse his bourbon 

     

    Heads Lifestyle: EYDG

    To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious! 

      

     

    Equipment + product source: MB2e MagicalButter Machine

     

    Photos: Chef Sebastian Carosi and Carla Asquith

    More about Chef Sebastian Carosi and his projects here

    Follow on Instagram at: @chef_sebatian_carosi

    Eat your damn greens recipe: Cannabis pickled magnolia blossoms

    Eat your damn greens recipe: Cannabis pickled magnolia blossoms

    Heads Lifestyle: EYDG Recipes Intro

     

    Cannabis pickled magnolia blossoms

    By Chef Sebastian Carosi

     

    Steal magnolias… then pickle them!

    Helping to educate the dining public—and everyone out there that consumes food for that matter—about the abundance of unconventional food sources seems to fall on the shoulders of today’s creative chefs. As a wildcrafter and forager, discovering creative condiments using unconventional wild edibles and adding them to my repertoire is always great. Sharing them with you is truly what it is all about for me. While foraging is an innate part of human nature, it has been superseded by more convenient food sources. Yet there is plenty of interesting foods to forage that are growing within a short hike or walk from your home depending on where you live and what time of year it is. The beautiful magnolia is an ancient tree with relatives over 95 million years old. Its leaves, bark and blossoms are all edible and have been consumed for several thousands of years. The flowers enjoyed raw have a piquant spiciness, giving way to a creaminess that matches its intense floral nose, reminiscent of rose, ginger and cardamom. Having spent many of my formative culinary years in the American south—Alabama, North Carolina, South Carolina, Tennessee, and Virginia—I quickly learned from some of the old timers what a scuppernong was, ate a paw paw, drank muscadine and how to pickle magnolia blossoms. The process was taught to me by an old Appalachia native, who invited me to his makeshift lunch table to try his souse. I didn’t know what the hell souse was. (For the uninitiated souse is head cheese in vinegar.) He broke me off a piece of clear souse with little bits of meat in it and placed it on a saltine cracker and topped the bite-sized snack with a bright pink pickled magnolia blossom. I’d never had Appalachian souse or a pickled magnolia blossom before that first culinary encounter. Fast forward almost 30 years and I love pickling magnolias and I love souse. I later learned that they pickle magnolia blossoms in England, but I will always associate them with Appalachia. Over the years I have adapted the recipe to fit a multitude of uses. I hope you enjoyed it as much as I do. And make sure you ask your neighbour before you steal their magnolias.

     

     Heads Lifestyle: Cannabis Pickled Magnolia Blossoms

     

     

    Cannabis pickled magnolia blossoms

     

    Prep time: 20 minutes

    Wait time: 15 minutes

    Yield: 2 to 3 pint jars

    Total THC/CBD: depends on the potency of the products used

    Status: condiment, use in place of pickled ginger as a garnish   

    From the cannabis pantry: cannabis rice wine vinegar, cannabis honey 

     

     

    Equipment

    Chef’s knife, cutting board, medium saucepan, large spoon, potato peeler, several mason jars and lids

     

     

    Ingredients

    1 lb. fresh magnolia petals or blossoms (stolen from your neighbourhood tree)

    1 cup rice wine vinegar 

    1 cup cannabis rice wine vinegar (made in the mb2e)

    5 dry hibiscus flowers

    ½ cup cannabis honey 

    1 cup sugar

    2 tbsp Jacobsen sea salt

    6-8 ounces fresh ginger strips (use a potato peeler)

    1 piece orange peel (zest) (use potato peeler)

     

     

    Preparation

    In a medium saucepan mix all the ingredients except the magnolia petals or blossoms. Bring the mixture to a boil, then add the petals and stir well. Simmer 5 minutes. Remove from the heat and stir well to separate the petals. Allow to cool at room temperature. Transfer to mason jars with lids and refrigerate. (You can also can or process the jars.)

     

    Heads Lifestyle: EYDG

    To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious! 

      

     

    Equipment + product source: MB2e MagicalButter Machine

     

    Photos: Chef Sebastian Carosi and Carla Asquith

    More about Chef Sebastian Carosi and his projects here

    Follow on Instagram at: @chef_sebatian_carosi

    Eat your damn greens recipe: Vietnamese sour tsunami fresh rolls

    Eat your damn greens recipe: Vietnamese sour tsunami fresh rolls

    Heads Lifestyle: EYDG Recipes Intro

     

    Vietnamese sour tsunami fresh rolls

    By Chef Sebastian Carosi

     

    This must be one of my all-time favourite Asian-influenced dishes. You can rely on these rolls for a flavour-packed summer lunch or even a light dinner outside on a warm evening. With roots in Vietnam, fresh rolls are also known as summer rolls, nem cuon, goi cuon, Vietnamese rolls, nama harumaki, salad rolls, cold rolls, rice paper rolls, and spring rolls. I prefer calling them by what season it was when you gathered most of the ingredients used to make the rolls. 

    I enjoy heaps of fresh mint, Thai basil, cilantro, and shaved vegetables like young carrot, cucumber and even daikon radish. With a handful of precooked light rice vermicelli noodles, crisp lettuce and fresh cannabis leaves wrapped tightly in a soft rice paper wrapper—a luscious vegetable blanket—these rolls are extremely healthy and light. Ready for a quick dunk into a spicy tang tang or peanut sauce, they are truly refreshing in the heat of the late spring or early summer sun. 

    These dank green vegetable rolls are easily distinguished from other rolls by the fact that they are not fried. Quality is always important to keep in mind, especially if you are going to be eating raw cannabis. I tend to choose the younger tender shoots or leaves that have not been sprayed or treated with any chemicals. An abundant boost of raw vegetable protein, THCa, and CBDa is readily available in the raw cannabis and hemp leaves. The pair of dipping sauces is made utilizing full-spectrum cannabis-infused soy sauce and rice wine vinegar. I feel both sauces are completely vital to serve alongside these fresh rolls. One is savoury, sweet, and fatty. The other dank, dark, and salty. With several prerequisites filled—healthy, light, and slightly cannabis-infused—I am ready to dig in! 

    When you decide to make these vibrant snacks at home, be sure to have all your ingredients and things in place and ready to go. The process of making the rolls is easy, and they disappear off the plate just as fast as you can roll them. Kinda like your old college buddies and rolled joints. Enjoy!

     

    Heads Lifestyle: EYDG Recipes 1

     

     

    Vietnamese sour tsunami fresh rolls with peanut sauce and sweet + spicy tang tang sauce 

     

    Prep time: 45 minutes 

    Yield: 8 fresh rolls (serves 2-4)

    Total THC/CBD: depends on the potency of the products used 

    Status: stoner snack or super healthy lunch 

    From the cannabis pantry: fresh young cannabis leaves, cannabis-infused rice wine vinegar, cannabis-infused soy sauce 

     

    Equipment

    Chef’s knife, cutting board, mandolin, 2 medium saucepans, tongs, 2 medium stainless-steel mixing bowls, large spoon or fork, small whisk, rasp 

     

    Ingredients

    8 8½-inch round rice paper wrappers

    2 oz cooked rice vermicelli noodles 

    12-15 fresh Thai basil leaves

    24 fresh cilantro sprigs 

    12-15 fresh mint leaves

    8-12 small hearts of romaine leaves 

    16-24 fresh young cannabis leaves 

    16 5-inch long cucumber slices (peeled and seeded)

    ½ cup shredded carrot (on mandolin)

    ½ cup shredded daikon radish (on mandolin)

    4 5-inch long pieces of fresh green onion or scallion

    12 cooked shrimp or tofu, optional (cut shrimp in half and tofu in long pieces to fit in spring roll) 



    Preparation

    For noodles: Bring a saucepan of water to boil, add noodles, boil for 3-5 minutes or until done. Drain and rinse with cold water. Set aside. 

    For wrappers: Fill a large bowl or container with warm water. Dip wrappers in warm water to soften. 

    To assemble rolls: With wrapper flat, across the centre, lay 3 shrimp halves (if using shrimp), a handful of noodles, several basil, mint and cilantro leaves, cucumbers, carrots, daikon, hemp leaves, romaine hearts and green onions leaving 2 inches uncovered on each end. Next, fold uncovered sides inward, then tightly roll the wrapper, beginning at the end closest to you. Repeat this process until you are finished with 8 rolls. Serve rolls immediately with your choice of dipping sauces. Rolls can be cut to share. You can cover the premade rolls with a damp towel in the refrigerator for up to two hours but they should be eaten as soon as possible.

     

     

    Peanut sauce 

    Ingredients

    1 cup chunky organic peanut butter

    2 cloves fresh garlic (crushed and pulverized smooth)

    2 tsp fresh ginger rasped (or grated)

    2 tbsp cannabis soy sauce (made in the mb2e)

    1 tbsp cannabis rice wine vinegar (made in the mb2e)

    1 tbsp brown sugar

    2 tbsp lime juice

    1 tbsp chilli sauce 

    ¼ to ½ cup warm water (more if you prefer a thinner sauce)

     

    Preparation

    In a stainless-steel bowl with a fork or a spoon, mix all the ingredients until incorporated well. If sauce is too thick for your liking, thin with more warm water. Set aside. 

     

     

    Sweet + spicy tang tang sauce 

    Ingredients

    2 tbsp fish sauce 

    2 tbsp cannabis soy (made in the mb2e)

    ¼ cup cannabis rice wine vinegar (made in the mb2e)

    ¼ cup river water (pond water will do if clean)

    2 tbsp fresh squeezed lime juice

    2 cloves garlic (finely minced)

    ¼ cup sugar 

    2 tbsp chilli sauce 

    1 tsp finely sliced fresh chilli rings 

     

    Preparation

    In a stainless-steel bowl with a whisk mix all the ingredients well. Refrigerate prior to use. 



    Heads Lifestyle: EYDG

    To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious! 

      

     

    Equipment + product source: MB2e MagicalButter Machine

     

    Photos: Chef Sebastian Carosi and Carla Asquith

    More about Chef Sebastian Carosi and his projects here

    Follow on Instagram at: @chef_sebatian_carosi