Thanksgiving gives us the opportunity to come together with family and friends to share our gratitude for one another. And, the best thing is, we get to do it over delicious food—with some dishes that only make their appearance at this time of year.
As you plan your Thanksgiving menu, consider incorporating marijuana into your special day with some side dishes—cranberry sauce, yams with marshmallows, mac and cheese—infused with cannabutter. Adding this ingredient to a staple recipe can be helpful for anyone experiencing a range of symptoms from depression, anxiety and stress to chronic pain, migraines and insomnia. And it can promote a general sense of well-being. If you make your own cannabutter, you’ll have more control over the experience because you’ll be able to pick the strain of marijuana used. Opt for balanced hybrid strains like Berry White, Mango Haze or Girl Scout Cookies that won’t be overwhelming or make everyone feel like they need take a nap right after the meal.
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- 1/2 pound fresh cranberries
- 1/2 cup orange juice
- 1/2 cup water
- 1 cup raw sugar or agave
- 1 tbsp cannabutter
- Optional: orange or lemon zest
Combine the fresh cranberries, orange juice, water, sugar and cannabutter in a saucepan. Cover and cook on medium to medium-high heat until the ingredients slowly come to a gentle boil and the cranberries burst open. Reduce heat to simmer and allow to cook until cranberries take on a jam-like consistency. Here’s where you can add in some orange or lemon zest if using. To adjust the consistency, add water in small increments until the cranberry sauce is the thickness desired. Allow the mixture to cool to room temperature before transferring to a bowl or container. Let it chill in the refrigerator until firm.
- 4 lbs red-skin yams, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup cannabutter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- A pinch of ground ginger
- Mini marshmallows
Preheat oven to 350 degrees F. On the stove, put yams into a large pot, cover with water and bring to a boil over high heat. Reduce to a simmer and cook until yams are tender enough to be pierced with a fork. After draining, put the yams in a bowl and mash until they’re your desired consistency; set aside. In a saucepan, melt the cannabutter over medium heat. Once liquified, add brown sugar, cinnamon, nutmeg, salt, ginger and thoroughly combine until sugar is completely dissolved. Add butter mixture to yams and thoroughly combine. Pour mixture into a greased baking dish, top with marshmallows and bake uncovered for 10 to 15 minutes or just until the marshmallows begin to brown. Serve warm.
- 1 lb cooked elbow macaroni
- 2 1/2 cups of shredded cheese of your choice
- 2 1/2 cups of milk
- 1/4 cup flour
- 4 tbsp cannabutter
- Salt and pepper to taste
Cook macaroni according to package instructions and set aside. In a large pot, melt the cannabutter over medium heat. Stir in flour, mixing for 1 to 2 minutes or until the mixture is a light, golden brown. Slowly add in milk and whisk until smooth. Cook over low heat until sauce begins to thicken, then add in shredded cheese a little bit at a time, making sure the previous batch is melted before adding more to reduce lumps. Add cooked macaroni and stir until evenly coated. Add salt and pepper to taste.
Each of these side dishes serves 8 to 10.
Photo credit: Selena N.B.H.