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Happy Fall Equinox! And welcome to our blog :)

We’ve been meaning to start a blog forever, as a home for our various concoctions and adventures, and as a resource for recipes and DIY’s from us at Flour Child. We’ll be sharing lots of things related to cannabis, but also some non-cannabis content of things we dig that you may dig, too (because life isn’t all weed all the time…even when it seems like it). And because cannabis is just one (beloved) part of slow living.

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To welcome autumn, we wanted to share a recipe that we keep on repeat throughout the cozy seasons Chez Flour Child (ok, fine- sometimes during SF’s freezing summers too): Mexican Spiced Adaptogenic CBD Cacao. It’s made using the amazing CBD Raw Cacao from our friends at Om (@omedibles), and it’s truly one of our favorite edibles on Earth. It’s delicious and it WORKS. CBD has major anti-inflammatory powers, and does wonders for muscle pain, stiff joints, cramps, headaches, insomnia, and anxiety.

We love it especially because we know it’s made using only the best ingredients- raw organic cacao, coconut oil, agave, and organically cultivated cannabis flowers (gotta watch out for industrial hemp-derived CBD). Honestly, it’s really hard to find edibles made with high quality, sustainably-sourced ingredients- even here in California. Our best advice? Always do your research…or grow your own.

This cacao is the best tonic when it’s chilly out and your bones are aching. We whisk it up extra rich and frothy, spice it warmly with cinnamon and chili powder, and spike it with adaptogenic herbs and super-mushrooms for an added health boost and to help manage stress (which seems to be most necessary these days..). A pinch of flaky sea salt and a float of homemade brown butter sage marshmallows take it over the top. It’s the ultimate in good mood food.

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Mexican Spiced CBD Cacao

To gather:

2 tablespoons Om CBD Raw Cacao (or more, as you please)

8 oz milk of your choice (cream top milk, cashew milk, or hazelnut milk are especially dreamy)

1/8 teaspoon ground cinnamon

pinch of Aleppo pepper, cayenne or ancho chili powder

pinch of pink Himalayan or sea salt

Optional: Make it adaptogenic! 1/4 teaspoon each of powdered ashwaganda root, reishi, chaga, and cordyceps mushroom (Rainbow Grocery has these in bulk, or try Sun Potion or Moon Juice on the internets)

OR 1 teaspoon of your favorite adaptogen blend (we love Moon Juice Dream Dust before bed)

your favorite marshmallows to serve - we are obsessed with Bravetart’s Brown Butter Sage Marshmallow recipe & make it often. For a little THC boost, pick up a few cannabis-infused marshmallows from our friends at Mellows!

To prepare:

In a small saucepan over medium heat, warm the milk of your choice until steaming but not boiling.

Whisk in CBD Cacao, spices and herbs (if using). Whisk vigorously to get it a little frothy. Taste it, adjust the spices and salt to your liking.

Pour into your favorite mug, float a few marshmallows on top, and finish with a pinch of flaky salt and Aleppo pepper. Serve with a cinnamon stir stick if you’re feeling festive, and sip to warm your soul.

makes 1 serving, contains 20 mg CBD

photos by Shannon Paras - prop styling by Julia Paras - recipe & food styling by Flour Child

 Garnishing the cacao with homemade brown butter sage marshmallows.

Garnishing the cacao with homemade brown butter sage marshmallows.

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