Getting High and Making Albondigas!

Hola Amigas,

This week I am making some traditional albondigas soup while getting high because this is the only way I know how to cook! Plus my finger is still really gross and weird so I wanted comfort food and albondigas is my favorite of all the sopas.

For the Albondiags (Meatballs)

2 packages of impossible meat

2 chia seed egg ( 2tbs of chia seeds + 6 tbs of hot water, let sit for 5-10 minutes)

1 clove of garlic

1/4 of small onion

Salt & Pepper to taste

Mix your chia egg, then set aside. Place garlic and onion in a mortar or blender, with salt and pepper crush together. Place in a mixing bowl with impossible meat and chia binder. Mix, and then roll into balls. Set aside

For the Soup:

3 tomatoes

1/4 of small onion

2 cloves of garlic

3 chilies in adobo with some of the sauce

1/2-1 bunch of cilantro (depending on preferences)

Vegetables ( I usually do 2 zucchinis, 2 carrots, potatoes. Will add other veggies if they need to be used up)

2-3 tbs of butter/oil

Water

Heat a soup pot on medium heat, and let the butter/oil melt. Place your veggies in, add a little salt and pepper, and let cook up for flavor.

Optional is to let the veggies mainly cook, and remove the veggies so they don’t over cook. Or you can leave in the pot and cook with the albondigas. I chose to remove the veggies to keep some of the crunch in them.

In a blender, or blender cup; add 3 roughly chopped tomatoes, 2 cloves of garlic, 1/4 of onion, 3 chilies with adobo, fill with water start with approx 32 oz of water. Let blend until liquified.

Pour the tomato mix into the soup pot, and then add another approx 32 oz of water. Bring up to a simmer, and then add your meatballs carefully. I like to place the albondigas in a laddle then slowly drop them in. Add as much or as little cilantro as you want, then let cook in a simmer for 15-20 minutes. If you removed the vegetables let cook for 15 minutes, then add the vegetables back in the soup. I like to let the soup come to a quick boil to warm the veggies and then remove from heat and serve.

If you want to make this with cannabis add a pad of cannabutter or some cannaoil to your own boil.

Usually you eat this with a bowl of rice on the side, or you can put rice in your bowl and pour the soup over the rice. I hope you love this soup, and it makes your week feel a little bit better!

Te quiro mis amigas!

Kelcie Kush

CannaJam! Infused Jelly Recipe!

Hola Amigas!

We are back with a munchie monday video! We finally have the long awaited infused Jam recipe that I make basically every week.

This receta only has four ingredients and comes together quickly. Who needs store bought jelly when you can make your own that will get you elevated.

For this recipe you will need:

1 lb of strawberries, or other berry. Washed, cored, and sliced.

2 tablespoons chia seeds

3 tablespoons agave (non infused)*

1 tablespoon infused agave*

*You can also do four tablespoons of infused agave, just keep on very low heat and thinly slice strawberries to decrease cooking time.

Place the strawberries into a pot on low heat, add three tablespoons of agave, and let warm up. As the strawberries heat they will release juices, and I like to add the chia seeds once the natural liquids cover the berries. Add the chia seeds and let heat on low for 10-15 minutes.

Once heated, add your infused agave and remove from heat. Use an immersion blender or pour some of the mixture into the blender. This step is optional, but I think it makes all the difference.

Let cool to room temperature, before placing in the fridge. Let it cool for 3-4 hours or overnight as this will help thicken the jam.

Fin!

You now have delicious jelly for all of your Baked PB&J’s! Or you can add this to oatmeal or however else you use jelly in tu casa!

I can’t wait to get back to making more recipes and I hope you enjoyed this one! Let me know down in the comments what other recipes and videos you would like to see!

Go check out my WeedTube Page!

https://www.theweedtube.com/video/jamming-while-making-cannajam-easy-420-infused-jam-recipe-72882

Authentically Yours,

Kelcie Kush