by Kayla Johnson
If you’re reading this, congratulations. You’ve survived the holidays. Whether you sprinted to the finish line or you were barely crawling, chances are you’re feeling the post-holiday slump. From the constant rushing around to the seemingly endless barrage of incredible food, alcohol and treats, by the time the new year rolls around, we tend to be running on fumes. With all of the indulgences of the holidays, when January arrives our thoughts turn to our resolutions, and more often than not, that means eating better to help undo some of the damage to our bodies inflicted over the last several weeks. For most people, eating better means fewer carbs and more wholesome, less processed food.
For cannabis patients, edibles can be a great asset, but when you’re making an effort to cut back on unhealthier foods, a pot brownie may not be the right choice to fit into your New Year’s resolutions plans. Luckily, if you are making your own own cannabutter/cannaoil, or have access to legally purchasing from a dispensary, you have more flexibility. Any recipe that calls for butter or oil can become an edible, though it may be harder to get a more precise dose with certain recipes, so if your doctor has recommended a specific dose, keep this in mind.
As always, the potency of the end product depends on how strong you made your cannabutter/oil, and if others who don’t medicate often will be partaking in your meal, make sure they know which side dish is medicated so there are no surprised guests.
The recipe we’ve selected this month is exceedingly simple, low-carb, slightly cheesy, and flat out delicious. Even if your resolutions don’t involve eating better or trying to drop some of that holiday weight, it’s an easy way to eat your medicine without turning to a potentially sugar-loaded cannabis treat. It takes less than half an hour to prepare, and if broccoli and cauliflower don’t float your boat, feel free to swap it for any vegetable you prefer!
Cannabis-roasted Parmesan Broccoli and Cauliflower
Ingredients:
4 cups broccoli florets
4 cups cauliflower florets
⅓ cup cannaoil or cannabutter (melt the butter if using cannabutter)
4 cloves garlic, minced
⅔ to 1 cup of Parmesan cheese, your preference – Reserve about half to sprinkle on top once it’s finished
Salt/pepper to taste
Instructions:
- Preheat the oven to 400* F. Line a large baking sheet (or two smaller ones if you prefer) with parchment paper or foil.
- Mix the broccoli and cauliflower florets together in a large bowl. Add the cannaoil/cannabutter and garlic, and toss to coat evenly. Sprinkle with salt and pepper, and toss again.
- Arrange the veggies in a single layer on your baking sheet(s), and make sure they have plenty of space. Roast for 18-24 minutes, and toss/stir halfway through for more even cooking. Cook until the edges are browned.
- Before serving, sprinkle the remaining parmesan cheese on top and toss. Serve warm and enjoy!
*If you like your vegetables to have a little extra kick, add sliced bell peppers to the mix, or add just a touch of chili powder when seasoning before it goes in the oven. For a dairy free option, simply leave out the parmesan, and use cannaoil rather than cannabutter.
