Monday, November 21, 2016


by: deliciously Dee


2 cups of turkey, chicken, or vegetable stock
1/3 cup of canna flour
2 white onions
2 tbsp sage
1/2 cup balsamic vinegar
2 tbsp fresh rosemary (chopped)
6 tbsp budder
salt & pepper to taste


First, grab a large skillet, set on medium,and throw in your budder.  Cook at a simmer.  Sauce onions for about 10 minutes.  Throw in the fresh sage and rosemary, then cook another 10 minutes.  Add in vinegar.  While doing so, slowly add in your canna flour and begin whisking until lumps are gone and the sauce begins to thicken.  Add salt and pepper for tasting.

Perfect for Danksgiving!

- deliciously Dee


SNAPCHAT : deliciously dee

About Me

My photo

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)