How to Make a Cannabis-Infused Paleo Thanksgiving Dinner

Taking time to reflect on everything you're grateful for is what Thanksgiving is all about, and cannabis naturally compliments these magnanimous feelings. Expressing appreciation for the abundance we are lucky enough to enjoy, sharing generously with others, and commemorating the harvest with a seasonal feast is a wonderful way to feel connected to our community and the Earth.

Give thanks for cannabis this holiday season with a traditionally-inspired menu that includes small doses of CBD and THC from Jambo's "Daily Ritual" ghee. Filling up on plenty of organic veggies and humanely-produced meats means you won't miss carbs or sugar, and adding a little cannabis will increase the grateful vibes amongst everyone who sits at your table. Using Jambo products means it's easy to measure and dose dishes, and this entire meal contains only 32 mg of THC and 10 mg of CBD, just a microdose to help manage any anxiety or stress related to holiday travel.

Our menu includes favorite recipes that re-interpret classic dishes such as pumpkin pie, green bean casserole and good ol' turkey for Paleo palates. Enhancing dishes with cannabis is perfect for a private celebration or "Friendsgiving" party, and it's a proven method for diffusing family tensions! Just make sure Grandma knows what she's eating.


THC Turkey Legs

Ingredients:

5 bone-in turkey legs, separated from the thigh

1/4 cup regular ghee

1/4 cup Jambo Daily Ritual (each tablespoon contains 8 milligrams of THC for 24 mg total)

First, rub the turkey legs with salt and let them sit in an airtight container in the fridge overnight or for a minimum of 8 hours.

Preheat the oven to 500ºF and arrange the legs in a roasting pan on top of a rack. Brush the legs with 3 tablespoons of the regular ghee.

Roast for 15 minutes and then flip the legs over. Baste with an additional tablespoon of ghee.

Continue cooking for an additional 15 minutes, then flip the legs again. This time you can baste with a tablespoon of THC ghee.

Roast for another 5 minutes before basting with THC ghee. Continue to cook for 10 minutes, then insert a meat thermometer into the leg. When the internal temperature registers 155ºF, the legs are done.

Remove from the oven and allow the meat to rest for 10 minutes. The internal temperature will continue to rise to 165ºF, and you can use a rubber spatula to scrape all of the precious ghee from the roasting pan into a dish for additional THC dosing.

 

Ganja Green Bean Casserole

This vegan, Paleo version of a classic recipe is one of our favorites from the Detoxinista. You'll never miss the cream or the fried onions that weigh down traditional version of this dish, with caramelized onions and creamy parsnips providing amazing flavor. Use a 9" x 13" glass casserole dish for this recipe.

Ingredients:

1 yellow onion, sliced thinly crosswise

2 tablespoon regular ghee, divided

2 cups chopped parsnips

2 cups chopped mushrooms

4 cloves garlic, chopped fine

1/4 cup nutritional yeast

1 1/2 cups turkey or chicken stock

1 tablespoon THC "Daily Ritual" ganja ghee (Just 8mg of THC)

1 teaspoon sea salt

1 1/2 lbs green beans, ends trimmed and cut in half

Preheat the oven to 350ºF.

Add the ghee to a large skillet on medium-low, and add the onions, being conscious not to crowd the pan. Allow to caramelize over 45 minutes, stirring occasionally, until onions are soft and golden brown.

Set a large pot of salted water to a boil, or set up a steamer pot. Add the parsnips and boil or steam until tender and easily pierced with a fork.

Add the cooked parsnips to a blender container and set aside.

Use the same pot to boil the green beans for 5 minutes or until tender. Spread the green beans in the casserole dish.

After the onions are done caramelizing, set them aside in a dish. Use the same skillet to saute the mushrooms and garlic. Add a tablespoon of ghee and cook on medium heat until the mushrooms shrink in size, about 5 minutes. Separate half of the mushrooms and add to the casserole dish with the green beans, and put the remaining mushrooms and their liquid in the blender container with the parsnips.

Add the broth, nutritional yeast, salt and additional cannabis-infused ghee to the blender, and puree until smooth. Spread the mixture over the casserole dish and stir to combine.

Top the casserole with the caramelized onions. At this point, you can refrigerate the casserole and bake it the next day, or immediately bake the casserole for 30 - 45 minutes until browned and thickened.

Paleo Pumpkin Pie

This simple dessert from Paleo Leap is our favorite adaption of this nostalgic treat. Sweetened with honey, the comforting pumpkin flavor and crunchy nuts will satisfy your dessert cravings. This is a pie that you can let yourself indulge in, and the THC from the earlier courses is balanced with a little CBD-infused ghee.

Ingredients:

Crust:

1 cup pecans

1/2 cup hazelnuts

2 dates, pitted and chopped

4 tbsp CBD-infused "Daily Ritual" ghee (8 mg of CBD)

1/8 tsp sea salt

3 sprays of Jambo Cinnamon CBD tincture

Filling:

1 3/4 cups of pumpkin puree

2 eggs, beaten

1/2 cup honey

1/2 cup coconut milk

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

Preheat oven to 350ºF.

Pulse the nuts in a blender until crumbly. Add the dates and the salt and pulse a few times until combined, then add the ghee and pulse a few more times. Press the crust into a pie plate. Bake the crust for ten minutes.

While the crust bakes, mix together the filling. Combine pumpkin puree, eggs, honey, coconut milk, spices in a blender. Spray the tincture into the blender and mix until smooth.

Pour the filling into the crust and bake for 45 minutes. Allow to cool before slicing. This pie is great with a coconut-based whipped cream or ice cream.