Posts Tagged ‘munchies’

How To: Make Stoney Cheeseburger Sliders

Harold and Kumar Style Classic Sliders

What better food for a 420 party than sliders? Why not accompany this snack with a viewing of Harold and Kumar Go to White Castle? The classic tiny hamburgers were invented in 1921 at the world’s first White Castle restaurant in Wichita, Kansas, where they originally sold for 5 cents each. Makes 16 sliders. Serving size: 4 sliders.

1 pound lean (not extra-lean) ground beef
2 grams finely ground bud OR 1 gram kief or finely ground hash
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped

16 dinner rolls or slider rolls

3 tablespoons ketchup

16 slices American cheese


In a medium bowl, combine ground beef, kief or ground hash, salt and pepper. Mix until cannabis and seasonings are well integrated into the beef. Divide beef mixture into 16 equal portions. Press each portion into a very thin round patty slightly larger than the circumference of the roll to allow for shrinkage. Stack patties between layers of waxed paper. Open rolls and spread each half with a thin smear of ketchup. Top half of each roll with a slice of cheese, folding and stacking the cheese as necessary to fit on the roll. Top the cheese with a sprinkling of chopped onions. Heat a large skillet or griddle over medium-low heat and spray with cooking spray. Cook burger patties for about 20 to 30 seconds per side or until just cooked through. Place cooked burger patty on roll, cover with second half of roll. Serve hot.

 

Variations: Don’t be afraid to get creative with your slider toppings. While ketchup and onions are traditional, use whatever burger toppings you like best.

-Courtesy of Culture Magazine

Fatty Foods Trigger Natural Marijuana-Like High in the Body

Study: Eating Fatty Foods Triggers Natural Marijuana-Like High in Body

By Gustavo Arellano Tue., Jul. 5 2011 at 9:30 AM
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Dos Chinos fries INSANITY…


You eat one French fry, you need another. And another. Soon, the basket of fried sticks is gone–then, you start picking away at your friend’s fries. Same thing happens with chips and any fatty foods: the munchies.

It’s not because you’re fat, tubby. It’s all a part of nature, and you really can’t help yourself: the consumption of such foods leads to the release of marijuana-like chemicals that you naturally want more of, according to an amazing study just released by researchers at UC Irvine.

“UC Irvine researchers Daniele Piomelli, Nicholas DiPatrizio and colleagues found that fats in these foods make them nearly irresistible and trigger a surprising biological mechanism that likely drives our gluttonous behavior,” read UCI’s press release. “The apparent culprit? Natural marijuana-like chemicals in the body called endocannabinoids.”

Endo? Didn’t Snoop already sing about this?

Piomelli and pals found that sugar and proteins don’t trigger the same reaction, showing you’re better off eating a shitload of chocolate than a basket of Fritos. Based on this, the crew thinks a drug can get developed to block the endocannabinoids and beat obesity once and for all. The full study is in this week’s issue of the Proceedings of the National Academy of Sciences–look it up!

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook

How To: Make Marijuana S’Mores!

Image via fabulousfinds4.blogspot.com

This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.

What We’ll Need:

2 graham crackers

a piece of chocolate or a teaspoon of Nutella

1 large marshmallow puff

1 gram (ish) of weed, ground into a fine powder

DIRECTIONS

  1. Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
  2. Place about 1 gram of the powdered herb on the chocolate or Nutella
  3. Place a marshmallow on the herb
  4. Place second graham cracker on top
  5. Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)

NOTES

  • Graham crackers can be good, but can get yucky in microwaves.
  • In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
  • If using real chocolate, make sure to melt the chocolate.
  • The general idea is to cook the cracker but not burn it.

http://hailmaryjane.com/

How To: Make Spicy Chipotle Marijuana Burgers

This spicy grilled burger recipe is one of the few instances where I use actual ground bud in the recipe. With so much else going on flavor-wise, it blends right into the burger mix. Quick, easy and no need to make butter, oil or concentrates. Smoky chipotle chiles can add heat as well as flavor, so add more or less than the recommended amount depending on your tolerance for burn. Makes 4 burgers, 1 burger per serving.

 

1 1/2 pounds semi-lean ground beef

1 1/2 teaspoons minced garlic

1 or 2 canned chipotle chiles in adobo sauce, minced

2 grams finely ground bud

2 teaspoons dried oregano

1 teaspoon Dijon mustard

1 teaspoon chili powder

1 teaspoon salt

3/4 teaspoon black pepper

4 slices Jack cheese

4 hamburger buns

Salt and pepper to taste

Assorted burger condiments

 

Place the ground beef, garlic, chipotle chiles, ground bud, oregano, mustard, chili powder, salt and pepper in a large bowl. Use clean hands to mix until all ingredients are evenly incorporated. Divide mixture into quarters and form each quarter into a large patty about 1-inch thick. Season the outside of the patties with salt and pepper. Grill on a grate brushed with oil over a medium-high fire until done to your liking, about 6 minutes per side for medium. Top each burger with a slice of cheese during the last minute or so of cooking time. When ready transfer burgers to buns and serve immediately with your favorite burger toppings.

Courtesy of the fine people at freeculturemag.com

Pizza Amendment Pokes Fun At Medical Marijuana Measure

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Photo: Cannabis Culture
Under a joke amendment proposed by a Republican legislator in Washington, medical marijuana patients could order pizza on the state’s dime.

​It seems everyone’s a comedian when it comes to cannabis. Now a Washington legislator has added a joke pizza amendment to a bill which would expand the state’s medical marijuana law.

Rep. Glenn Anderson (F-Fall City) proposed a joke amendment requiring the state to reimburse medical marijuana patients for pizza the eat while legally high. Anderson’s amendment specifies it would not reimburse for more than three toppings, or for tips to pizza delivery drivers.
Philip Dawdy, spokesman for the Washington Cannabis Association, a trade group for the medical marijuana industry in the state, didn’t seem to mind the joke. “It’s the best amendment in the history of the Legislature,” Dawdy told reporter Jonathan Martin at The Seattle Times.
“The entire subject is rather cheesy,” Seattle Hempfest organizer Vivian McPeak told Toke of the Town. “All I am saying is give pizza chance.”
“Pizza is a no-no on renal diets but hey, as long as it’s government subsidized… after all, they’re concerned with our health, right?” medical marijuana patient/activist Ric Smith told us.

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Photo: Seattle P.I.
Rep. Glenn Anderson (R-Fall City): “At this point, smoking a joint might not be a bad idea”
​ Some cannabis activists, however, weren’t amused. After all, Washington’s medical marijuana law requires that patients must be suffering from a “terminal or debilitating” disease.
“Glenn Anderson’s ‘medical cannabis pizza amendment’ might be funny if it were not one of a dozen amendments proposed by a very few legislators which seek to make our law unworkable and ineffective,” Ben Livingston of the Seattle-based Cannabis Defense Coalition told Toke of the Town Monday morning. “It’s not the only amendment he proposed, though it is the least egregious.”
“The former pot smoker may find humor in jokes about the appetite-stimulating properties of cannabis and cancer patients getting the munchies — we admit to making such jokes amongst our friends with cancer and other qualifying illnesses,” Livingston told us, “but wasting state dollars and employee hours with such whimsy seems to trivialize the wasting syndromes and severe nausea that medical cannabis helps alleviate, as well as our state’s budget crisis.”
“Mr. Anderson’s amendment is, at best, insensitive to suffering patients, but it’s indicative of what many of our legislators think of medical cannabis,” Steve Sarich of CannaCare told Toke of the Town on Monday morning. “Unfortunately for Mr. Anderson, he’s made a joke of himself with this ridiculous amendment.”
Rep. Anderson said he came up with the pizza amendment idea during a House Republican caucus on Friday morning when lawmakers got in a discussion about their favorite munchies. “It got to be a pretty long list of favorite comfort foods,” he said. “But you’ve got to draw the line somewhere.”
Anderson said he supports the bill, SB 5073, because it would impose a framework on how medical marijuana can be legally grown and sold in the state. Washington’s medical marijuana law, passed by voters in 1998, doesn’t answer the question of whether dispensaries are legal.
SB 5073, which has already passed the Senate, would legalize and regulate medical marijuana dispensaries and food processors, and would also finally give Washington patients legal protection from search and arrest for possessing cannabis.
Anderson said he suspects most lawmakers have smoked pot, and that the House will pass the bill if it reaches the floor.
The bill could come up for a vote on the House floor at any time. If that happens, Anderson said he plans to talk about the amendment, then he might withdraw it.
“Times are pretty serious right now,” Anderson said. “At this point, smoking a joint might not be a bad idea.”

Happy 73rd Birthday to Stoner Comedian Tommy Chong

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Photo: Rolled Too Tight

Tommy Chong is a legend among stoners. The Canadian-American comedian, actor and musician, well known for his stereotypical portrayals of hippie-era pot smokers, turns 73 years old today. He was born May 24, 1938 in Edmonton, Alberta.

Chong is most widely known for his involvement in the Cheech & Chong comedy duo, which recorded a series of albums and then filmed a series of movies centered around marijuana-related humor. He also became well known for playing the hippie character “Leo” on Fox’s That 70s Show.
In 2003, Chong — as a highly visible and successful symbol of the stoner lifestyle — was targeted by two American investigations code-named Operation Pipe Dreams and Operation Headhunter. He was charged for his part in financing and promoting Chong Glass/Nice Dreams, a company started by his son Paris.

Chong’s case never went to trial; instead he accepted a plea agreement with the office of the U.S. Attorney for Western Pennsylvania, in which he admitted to distributing 7,500 bongs and water pipes on the Internet.  He agreed to the guilty plea in exchange for non-prosecution of his wife, Shelby, and his son.
He was sentenced to nine months in prison, a fine of $20,000, forfeiture of $103,514, and the loss of all merchandise seized in the raid on his business. He served his sentence at the Taft Correctional Institution, being released on July 7, 2004.
The entire episode was chronicled in the award-winning 2006 documentary film a/k/a Tommy ChongHe wrote about his experiences in prison and his interest in meditation in his 2006 book, The I Chong: Meditations From The Joint.
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Photo: Paramount Home Entertainment
Cheech (right) and Chong in their classic first movie from 1978, “Up In Smoke”
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Photo: Movie Eye
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Photo: Movie Eye
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Photo: Gloobts
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Photo: Danger Jones
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Photo: listal

Canadian Marijuana Bears Wake Up With The Munchies

The infamous marijuana bears of British Columbia have woken after their winter hibernation, and they have the munchies — but they seem to be weaning themselves off dog food, according to the man who was once feeding them $100 of kibbles a day.

Allen Piche of Christina Lake, B.C., pleaded guilty in March to feeding the roughly two dozen wild black bears on his remote property after the B.C. Conservation Service last summer charged him and ordered him to stop, reports CBC News. Piche was charged after police found the mellow bears when they raided a marijuana grow operation on his property last August.
Initially there was speculation the bears might be guarding the cannabis crop, but Piche denied that.
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Photo: CBC News
Allen Piche: “I’m counting on the bears to do the right thing. So far, they have.”
​ He was allowed to continue feeding the bears until they went into hibernation, but was ordered not to feed them when they woke up in the spring. If the bears couldn’t kick their dog foot habit, they might have to be shot, conservation officers said.
Most of the bears did come back to his remote property this spring, according to Piche, but once they figured out he wasn’t going to feed him, they left.
“I’ve had 80 percent of the bears come and now 80 percent are gone,” Piche said. “I’m counting on the bears to do the right thing. So far, they have.”
However, Piche said he is worried that the bears might come back this summer; they tend to return in early July after mating.
Piche, who describes himself as an “aging hippie,” said his former partner began feeding the bears, and he carried on when she was warned to stop because the bears kept returning.
The feeding continued for years until Piche was visited by the Royal Canadian Mounted Police last summer. RCMP officers arrested him and three others for allegedly tending a large outdoor marijuana growing operation.
That’s when the bears came ambling out of the forest and nuzzled up to police officers. One even sat on a police cruiser for awhile.
Piche has pleaded not guilty to the cannabis cultivation charge.

8 Reasons Why Cheech & Chong Are Legendary

Cheech & Chong are one of the most famous comedy duos in history. At their peak in the 1970s, they represented the mainstream embodiment of the attitudes and lifestyles of the underground drug culture. Much like W.C. Fields shot to fame by making alcohol the focus of his act, the duo of Richard “Cheech” Marin and Tommy Chong emerged from a cloud of pot smoke, simultaneously lauding and lampooning the stoner community that became the team’s most ardent supporters. It was a tried and true recipe for success that still proves popular—as presently evidenced by the comedic action series Project 420, where being a pothead is all part of a day’s work for three CIA narcotic research scientists. While Cheech & Chong were derided by critics and dismissed by the general populace, the team’s stature as counterculture heroes was, and remains, unquestioned. For both aging hippies and dazed-and-confused teens, their comedy defined an era. And now, nearly half a century after they first hit the stage together, their live performances, comedy albums and movies continue to entertain a new generation. They are legends, and here are eight reasons why:

1. Cheech & Chong are better than boobies

After entering show business as a guitarist in a rock band, Tommy Chong (who also operated his inherited family business: a topless bar) established City Works in Toronto, a wild improvisational troupe later joined by Richard “Cheech” Marin, who had just moved to Canada from California. When City Works dissolved, Cheech & Chong continued as a duo, performing at Chong’s club, which (as I mentioned) featured topless dancers.

Prior to the comedy club boom of the early ‘80’s, it was not uncommon for comedians to perform in strip clubs (that’s also how Jay Leno got his start). Of course, with big beautiful breasts bouncing all about, it was much more difficult for a comic to captivate the audience. I mean, c’mon, we’re talking fun-bags here, folks. So, when a comedian could distract a crowd’s attention away from the ladies, it was pretty clear they were funny. Cheech & Chong had no problem stealing the spotlight from the headlights. Whenever they took the stage, boobs took a backseat to their outrageous bits.

2. “Dave’s not here.”

Aside from their live performances and movies, Cheech & Chong albums were part of what made the two men great in the eyes of their fans. Basically, the albums were recordings of live stand up routines, jokes, and skits. The albums still continue to be a huge part of what make them great.

On their self-titled debut album, the sketch “Waiting for Dave” is perhaps their most famous and is largely responsible for helping garner their widespread popularity. The outrageous, circular routine (owing a debt to comedians Bob & Ray) was actually ad-libbed by Chong, which confused and angered Cheech, thus making the performance all the more memorable because of it’s uproarious (and little-known) authenticity.

3. Big Bambu included a REALLY Big Bambu

Following the success of their self-titled debut recording, Cheech & Chong released a number of other wildly successful albums, including Wedding Album, Sleeping Beauty, and Greatest Hits; but it was their second, Big Bambu, that is their most famous (it reached #2 on the Billboard charts).

Named after a brand of rolling papers, the album’s immense popularity wasn’t so much due to the record itself, but because the original packaging included a GIANT rolling paper – perfect for rolling a GIANT joint. Not surprisingly, today, the original album is considered a valuable collector’s item.

4. Cheech & Chong introduced the world to Pee-wee Herman

Formed in Los Angeles in 1974, The Groundlings is a legendary improv troupe that has produced countless stars such as Will Ferrell, Jimmy Fallon, Kathy Griffin, Lisa Kudrow, Jon Lovitz, Conan O’Brien, Phil Hartman and Paul Reubens, to name just a few. Aware of The Groundlings’ impressive stable of highly-skilled, up-and-coming comedic talent, Cheech and Chong utilized many of the group’s members in the cast of their first three movies – subtly getting them to write much of the script while only paying them and giving them screen credit for acting duties. So excited to simply be in a movie, the comedians from the Groundlings were naively accepting of this double duty for paltry compensation. And it was a good thing they did, too, because it gave the world its first on-screen glimpse of Paul Reubens as Pee-wee Herman in 1980’s Cheech & Chong’s Next Movie. (Personally, I prefer Reubens’ turn as the guy snorting booger sugar with Chong under a restaurant table in 1981’s Cheech & Chong’s Nice Dreams.)

5. Cheech & Chong got stoned with Arnold Schwarzenegger

Tommy Chong wasn’t just consumed with reefer madness, he was also addicted to weightlifting. Cheech & Chong’s second movie, Nice Dreams, even features a scene where he and Cheech (also an avid weightlifter) deliver weed to bodybuilders at Power Source Gym in Burbank, California. And in real life, the pair really did pump iron and puff pot with numerous professional bodybuilders, including legendary body sculptor/actor/politician Arnold Schwarzenegger. That’s right. The Governator loved the green, as evidenced by his celebratory “smoke” in the locker room following his unprecedented and god-like 6th-straight Mr. Olympia crown—an act caught on camera that can be seen in the epic film that launched Arnie’s career, Pumping Iron.

6. Cheech & Chong split before the act got stale

As the hedonism of the 1970s gave way to the “just say no” conservatism of the Reagan era, Cheech & Chong found little response to their trademark brand of humor. After 1984′s The Corsican Brothers, their film career ended, and in 1985, they returned to the recording studio for their swan song LP, Get Out of My Room. And with that, they thankfully dissolved their partnership. I say “thankfully” because they could have all too easily been content to tour and rake in the cash by beating a dead horse, but they didn’t. While this hurt their careers for a time, Marin enjoyed a renaissance in the middle of the 1990’s, appearing in the Robert Rodriguez films Desperado and From Dusk Till Dawn as well as a prominent supporting role in Ron Shelton’s romantic comedy Tin Cup that led to a co-starring role opposite Don Johnson in the CBS detective series Nash Bridges. Meanwhile, Chong released a line of “water pipes” (see #8) and returned to the screen, appearing in the movie Half Baked and guest starring on the popular TV program That ‘70s Show.

After settling their differences and feeling the climate was again right for their brand of comedy, the pair reunited and resumed touring in 2008.

7. Tommy Chong went to jail for his “beliefs”

In 2003, Tommy Chong was targeted by two American investigations code-named Operation Pipe Dreams and Operation Headhunter, which sought out businesses selling drug paraphernalia, (mostly bongs). Operation Pipe Dream was run from Pittsburgh. U.S. Attorney for Western Pennsylvania, Mary Beth Buchanan oversaw the case. The estimated cost of Operation Pipe Dream was over $12 million and included the resources of 2,000 law enforcement officers.

Chong was charged for his part in financing and promoting Chong Glass/Nice Dreams, a company started by his son Paris. Chong’s case never went to trial, instead Chong accepted a plea agreement with the United States Attorney for Western Pennsylvania’s Office in which he admitted to distributing 7,500 bongs and water pipes on the Internet through Nice Dreams. Chong agreed to plead guilty to one count of conspiracy to distribute drug paraphernalia in exchange for non-prosecution of his wife, Shelby, and his son, Paris. Chong fully cooperated with the government and was the first of the Operation Pipe Dreams defendants to plead guilty.

At Chong’s sentencing, Assistant U.S. Attorney for Western Pennsylvania, Mary McKeen Houghton stated in her sentencing arguments that Tommy Chong “used his public image to promote this crime” and marketed his products to children. U.S. Attorney Mary Beth Buchanan also was present at the sentencing in Pittsburgh and released a statement to the press stating, “There are consequences for violating the law, even if the violator is a well-known entertainer like Thomas Chong.”

While Chong argued for community service and home detention at his sentencing, the district judge, Arthur J. Schwab, denied his requests and sentenced him to 9 months in federal prison, a fine of $20,000, forfeiture of $103,514, and the loss of all merchandise seized during the raid of his business. Chong served his sentence at the Taft Correctional Institution from October 8, 2003 to July 7, 2004. The entire episode was chronicled in a/k/a Tommy Chong, the 2006, award-winning documentary by Josh Gilbert.

8. Cheech Marin (surprisingly) served as a role model

A third-generation Mexican American, Richard “Cheech” Marin became famous for smoking dope, but he wasn’t one. And even though his Cheech & Chong character was anything but a role model, his overall career served as an early example of success for Latinos in Hollywood.

For his work, Cheech has been recognized on behalf of Latinos by the Imagen Foundation Creative Achievement Award and by the National Council of La Raza and Kraft Foods ALMA Community Service Award. In 2007, he received an honorary Doctorate of Fine Arts for his contributions to the creative arts from Otis College of Art and Design as well as the inaugural Legacy Award for Arts Advocacy from the Smithsonian Latino Center. He currently serves on the boards of the Smithsonian Latino Center and the Hispanic Scholarship Fund, as well as contributing a great deal of time and energy to promoting Chicano art.

Ultimate Stoner Foods – Who Has the Munchies After Reading This?

How can you fight the munchies with food that tastes good and is good for you?

It happens all the time: The post-smoke hunger pangs that lead you to the fridge or the cupboard for something to eat. The usual suspects — high-calorie low-nutrition snack foods — taste good but they aren’t the best for you.

We asked some authorities how a smoker can balance the need for something to munch on with good (or at least better) nutrition to make the “Ultimate Stoner Food.”

feature stonerfoods 300x119 Ultimate Stoner Foods

L.A.-based clinical nutritionist Stephan Dorlandt, known as the “Angry Nutritionist” on YouTube, believes that to be an “Ultimate Stoner Food,” a food product has to meet the following criteria:

“1. Taste should be savory; that is, not salty or sweet (not bitter or sour), but finger-licking good.

“2. ‘Mouth feel’ should be soft yet firm (like scallops); not mushy; not messy; self-contained (fits in one hand); not bony (if you’re stoned you don’t want to be surprised by a bone); not stringy, not seedy; consistent overall texture.

“3. Temperature should be warm. Too hot or too cold can be surprising (and dangerous) to those under the influence.

“4. Easy to digest. You want to enjoy your munchy and your high, and not be plagued with indigestion, gas, etc., so fried foods and pizza are out.

“5. Easy to prepare and/or ready-to-eat.”

Dorlandt’s recommended foods which meet some (if not all) of these criteria include samosas, the stuffed triangular pastry; scallops with butter and garlic sauce; melted brie on a French roll; the Italian dumplings known as gnocchi; the Middle Eastern confection halvah; macadamia nuts; artichoke hearts; shiitake mushrooms; baked cassava chips; and miso soup.

Chef Betty Fraser, who has appeared on Bravo’s “Top Chef” and operates the restaurant Grub in a converted 1920s bungalow in Hollywood, specializes in California comfort food. “It’s safe to say we have a pretty good handle on what the ‘happy’ people gravitate towards.”

“It’s big flavors. It’s a case of hypersensitivity, and the more wow factor to the dish, the more explosions of flavors, that’s what people gravitate towards. Stoney food usually encompasses the sweet or the salty, but I think texture has a big part to play as well,” Fraser says. “Of course, like all foods, there is a direct result on the body. Gobble up a bag of Doritos and you’re going to be parched, full and your energy will be sapped. Pound a half-dozen donuts and you’re going to spike and then crash. So, like most things, timing and moderation is the key to a pleasurable eating experience.”

Fraser recommends a classic grilled cheese sandwich, which she makes with cheddar and Swiss on toasted sourdough bread at Grub. “It’s something pretty easy for people to fire up at home. And if you want a little extra zip buy a can of crispy fried onions and sprinkle generously.”

For do-it-yourselfers, Fraser suggests this sweet-and-salty snack: “If you want to blow your friends’ minds grab some cookie dough, crush a package of pretzels or potato chips, roll the dough around until it’s covered and then bake. Here’s a Professional Chef Tip: Turn off the oven when you’re done.”mac

When preparing post-smoke treats, Fraser recommends mixing familiar flavors in new combinations: “For oatmeal, you can add toasted walnuts, caramelized bananas and maple syrup. That will take it over the top. At the restaurant, we put hot wings on macaroni and cheese, but at home you can make a box of commercial macaroni and cheese, you can get a package of pulled barbecued pork and put that on top. It adds flavor and texture, and it’s really easy. Put salsa on salad or cooked pasta. Popcorn — you can make that in the microwave — instead of salt, put some black pepper and Parmesan cheese on it.

“That’s how I think as a chef: first add one ingredient. If that works, add two. People who are stoners like a lot of things going on.”

On a retail level, restauauteur Chris Badouin, owner of Roy’s Chicago Hot Dogs & Beef Shop in Petaluma (“The best Stoner food in the San Francisco area”) says that post-smoke favorites include the Maddy Dog, with ketchup, mustard, mayo, bacon and cheese melted under a broiler, and the Yogi Dog, with potato salad, celery salt, brown mustard, bacon, cheese, relish and tomatoes. Extra-large appetites can chow down on the Home Wrecker, a 12-inch half-pound dog, and the Big Bad Weiner, a 22-inch full-pound dog that can be served with a choice of toppings.

“They go for the fries, the dogs with cheese on them,” Badouin says. “We do a foot-long chili dog that you eat knife-and-fork style. We also have a ‘Doggie Cristo ‘ which is a mock of the famous Monte Cristo sandwich, with a dog. bacon, raspberry jam, Swiss cheese, on a toasted bun. It’s comfort food, and it’s very popular with a lot of regulars.”

Munching healthy

In 2001, Researchers at the University of Buffalo in New York analyzed survey data and found that marijuana users between the ages of 20 and 59 had lower blood levels of carotenoids, an important class of antioxidants found in brightly colored fruits and vegetables. The subjects had poor nutrition compared to non-users: They consumed more calories, salty snacks, pork, cheese, beer and soda.

Antioxidants are needed for cellular protection and repair, and play a key role in slowing aging and immune response.

This leads to a question: How can you fight the munchies with food that tastes good and is good for you? It’s easier than you think.

Chef Lisa Books-Williams is a raw, vegan and vegetarian chef who runs the Tri-Valley Vegetarian Society and teaches in the San Francisco area,

“if you’re going to take something into the body to help the body,” Books-Williams asks, “why not take in foods that are going to help you better assimilate and utilize the benefits of the product?”

Books-Williams says that post-smoke foods should be high in nutrition, “because we have another brain in our stomach. A lot of people think they’re hungry when they’re really craving nutrients. The most nutrient-dense food on the planet comes from plant-based foods. A kale salad or something with nuts and beans can satisfy a hunger craving because of the nutrients they provide. If somebody is using the product for medicinal purposes, they want it to be maximum benefit to their body. When they take in ice cream or potato chips or beer, the dairy can produce inflammation in the body, and that inflammation will affect their digestion. The body will spend its time trying to digest and detoxify, instead of utilizing the benefits of the product.

“If you’re going to eat something, eat something that has some nutrients in it.”

For post-smoke food, Books-Williams recommends combining fruit and nuts: “it’s an easy way to make a delicious and satisfying snack. If you don’t have fresh fruit you can use dried fruit. Raisins and almonds, or apples and peanut butter. Or peanut butter and celery. There are other nut butters like almond butter and cashew butter, and you can always use whole-grain bread or whole-grain crackers. When you have a fat, like a nut, it helps you better absorb the nutrients in the plant, like putting avocado in your salad or nuts in your vegetables. The fat is a carrier for the fat-soluble nutrients, and helps you better absorb and assimilate them.”

Another good source of protein is edamame. “Put them in boiling water for a minute or two, then take them out and sprinkle them with halite salt or sea salt,” which have more minerals than commercial salt “and are more easily assimilated by the body.”

For the more adept with a well-stocked pantry, an improvised salad can be made by cutting kale into long strips, squeezing a lemon or an orange over it, throwing in some dried currants or raisins and drizzling with olive oil. “Add some pine nuts and massage it together and you have a delicious, healthy salad.”

Lisa Cohn, a Registered Dietitian who practices at Park Avenue Nutrition in New York, says “The tendency is to eat whatever is in front of us. Healthier options — foods that are freshly grown, and foods with herbs and spices — are not only delicious but they help the system to work properly.”

Cohn points out that proper selection of food will “extend whatever you’re doing, because the same time your body is getting the natural feeling from the herb itself, you’re also supporting your body’s metabolism of it. If your brain is more nourished, you’ll feel better, whether it’s recreation or medicinal. I encourage people to avoid the added sugars and heated fat — griddle-cooked something or fried something — which is very inflammatory to the body, to the cells, to the brain, to the lungs.

“What we want to do is get the benefit of the food, instead of the detriment of the processed product. You’ll feel more comfortable and better energized instead of wiped out.”

Cohn recognizes the drying effect of smoking and suggests combating it with fresh fruit flavors: “I encourage people to use things like salsas, either a mild tomato base or something with pineapple or lime juice. Those flavors keep the tongue feeling happy and are naturally hydrating. Getting cottonmouth and feeling dry is not a pleasant feeling. Celery sticks or cucumber strips with salsa have a nice bite and they’re fat-fee and have no added sugar. You aren’t going to feel bloated as you would with chips or sweets.”

Using natural peppers and spices — like peppers, horseradish, or wasabi — in your food helps clear the lungs and sinuses, Cohn says.

“The heat in those peppers is a natural energizing strategy,” Cohn says. “It makes the mouth water, it gets the sinuses going. We want to keep the nose and sinus system and lungs clear. People get the cough, and that takes its toll.”

If sweet is more to your liking, Cohn suggests melon: cantelope, honeydew, or watermelon are all good. “Really hydrating and fat-free. It’s got some sugar in it, but it’s not as if you were drinking down a sugared iced tea or the flavored beverages that have no nutritional value.”

Berries are hydrating and have anti-oxidants, Cohn says. “Blueberries, blackberries and raspberries, they’re all great. The hydrating part also coats your tongue nicely, and the natural flavorings keep you not only hydrated, but they’re more fun to eat. They feel fun on your tongue and are hydrating as opposed to leaving your mouth sticky and sugary. Your mouth should be left feeling clean, and it’s all about the hydration.

“Fresh berries can be pricey and are not always available, so I recommend people to buy a bag of frozen berries. You can eat them as is, you can make them into a salsa or a smoothie — with almond milk instead of dairy milk, which is congesting — or freeze them in fruit juice.”

Appropriately, Books-Williams and Cohn both recommend adding hemp seeds to a healthy diet. The small seeds can be used in food, like poppy seeds and sesame seeds are.

“The brain is a spongy, fatty tissue, and the neurons that keep the flow of information going are coated with a little blanket called the myelin sheath,” Cohn says. “When that is nice and spongy, the brain is much happier and relaxed. The things that help it are different kinds of fatty acids, and the best source I recommend are raw hemp seed. It’s fantastic in terms of essential fatty acids, omega-3 fats, it’s very high in minerals like zinc and iron. You can eat it as it is, and I encourage people to put it in salads, you can put it into a smoothie, and you can also nosh on it.”

“They’re fantastic,” Books-Williams says. “Sprinkle on your salads, put into smoothies, and I also make them into crackers and snack bars. I love them. Why not stay in the same family and use hemp seeds?”

http://www.the420times.com

Stoner Saturday: High Buddies – Dr. Hydro Video

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