Monday, September 5, 2016

AsparaGrass



AsparaGrass 
by: deliciously Dee 

Great using asparagus, green beans, zucchini and squash.

Ingredients:

2 lbs of asparagus 
1 tsp sugar
1/2 tsp salt
1/2 tsp ground pepper
1 tbsp crushed red pepper
1/3 cup crumbled feta cheese

Directions:

First, slice up veggies.  Sprinkle un-infused olive oil. Broil 10 minutes - toss that ish!

Combine sugar, salt, pepper, crushed red pepper, and feta and sprinkle over veggies.  Return to broil another 10 minutes. Remove from heat - toss in and thoroughly coat the seasoned asparagus with your decarbed infused olive oil. Serve.




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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)