Is it a coincidence that this beautiful Harvest Season pairs the most beautiful lovers, producing the perfect offspring? Should this surprise us about Nature? As much as it shouldn’t, it truly does continue to astound and amaze me. This of course sends me running back to the Wild with arms outstretched ready to devour a huge pumpkin/canna spice muffin. But I digress.
With pumpkins and pot a’ready for pickin’ they seem to be gaining a lot of recognition as a pair for their joint healing abilities, no pun intended ;)
Dr. Jahan Marcu explains to us the correlation between the two harvest favorites and tells of the study which identifies vitamin E as a “modulator of the cannabinoid system.”
Read his article here:
In the meantime I rustled up my favorite pumpkin spice muffin recipe and gave them the appropriate twist:
Cari-Lee’s Pumpkin Pot Pie Muffins
First take a small pumpkin, cut it in half sprinkle with cinnamon, clove and nutmeg and bake for abut 2 hours at 350F degrees. Let cool then scoop out and mash well.
1 and 3/4 cups organic whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup honey or dark brown sugar
2 large eggs
1 cup baked pumpkin pumpkin mash
1/2 cup cannabis infused coconut oil
1/3 cup (80 ml) milk
1 teaspoon vanilla extract
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown hoey and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
Spoon the batter evenly into greased muffin tin. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy…frost if you like…hmmmmm…cannabis infused cream-cheese icing…drools. Better send that your way too :)
Canna-infused Cream-cheese frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup softened cannabis infused coconut oil
2 cups sifted organic confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon grated orange peel (extra C boost)
a pinch of nutmeg
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the nutmeg and vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
By all means, make a cake instead of muffins, double up the batch, get creative! Above all else, put that in your pumpkin spice and smoke it…I mean…..ummmm….errr…nom, nom, nom! Take your medicine!
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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