Cannalife’s Fried Rice

As we head deeper into the autumn season, this hearty fried rice dish will warm you from the inside out!

Ingredients:

  • 2.5 cups cooked rice  (use whichever you had leftover from dinner)
  • 1 small red onion chopped
  • 1 cup frozen organic peas and carrots
  • 1/2 tbsp sesame oil
  • 3 tbsp Braggs soy sauce
  • 2 eggs lightly beaten
  • 1 bunch chopped green onions
  • 2 cloves garlic finely chopped
  • 1.5 tbsp Cannalife Botanicals Infused Olive Oil    **Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
Directions:
Preheat a large skillet or wok on medium heat.  Pour Cannalife Botanicals Infused Olive Oil into the bottom of the wok/ skillet.  Add garlic, onion, peas and carrots. Fry them until they are tender.
Slide the veggie mixture to one side of skillet and add in the eggs.  Using a spatula, scramble the eggs and then mix them in with the veggies.
Add the rice, soy sauce and green onions into the mixture.
Stir fry until heated throughout.
Plate and enjoy
*If you like, add cooked shredded chicken, or cooked baby shrimp when adding in the rice and soy!
Enjoy!

Dish by Trich
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring outflavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

 

Harvest Frittata

As the weather cools, it’s time to relish in the more hearty meals.  Try Tricha’s Harvest Frittata for a delicious breakfast, lunch or dinner!

INGREDIENTS:

  • 6 medium mushrooms sliced
  • 1/2 white onion chopped fine
  • 1 small zucchini chopped into bite size pieces
  • 2 cloves garlic finely chopped
  • 1 cup of cherry tomatoes
  • 4 ounces goat cheese
  • 8 eggs well beaten
  • Cannalife Botanicals Infused Olive Oil **Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
DIRECTIONS: 
Pre-heat oven to 375 degrees
 In a large skillet heat oil over medium-high heat.
Add in the onion and saute, stirring occasionally. Cook until translucent.
Add chopped zucchini , tomato, mushrooms, and garlic.
Saute until the zucchini has softened but is still el dente.
The tomatoes will also begin to wilt.
In a mixing bowl, beat eggs well and add crumbled goat cheese.
Transfer the sautéed veggie into a 10 inch casserole or baking pan.
Pour in the egg mixture.
Spread veggies evenly throughout dish.
Place the pan on the centre rack in the oven.
Bake for 35 to 40 minutes- until eggs have set up and are golden.
Take out of the oven and let it stand for 10 minutes before cutting and serving.
Serve with more crumbled cheese of choice and fresh salsa.
Serve up and enjoy!

Dish by Trich
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring outflavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

Tomatillo Salsa Verde for White Fish or Mexican Dishes

We love this amazing tomatillo salsa verde!  Its delicious on white fish or any mexican dish!

Ingredients:

  • 1 whole bulb garlic
  • 1 pound fresh garden tomatillos, husked and rinsed
  • 1  white onion
  • 4 serrano chiles
  • 1/4 cup chopped cilantro
  • 1 tsp agave
  • salt
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp Cannalife Botanicals Infused Olive Oil  **Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
Directions:
Brush  the onion, garlic, tomatillos and chilies with the Cannalife Botanicals Olive Oil.
Roast your onion, garlic, tomatillos, and chiles in the oven at 350 degrees until browned on all sides.
Be sure to turn all ingredients occasionally so all sides roast evenly.
Once roasted, take them out of the oven so you can allow the ingredients to cool.
Peel and place the roasted yumminess into the food processor with remaining ingredients.
Refrigerate for at least two hours for best flavours.
I prefer to make the night before.
Enjoy!
 

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring outflavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

 

Harvest Vegetable and Black Bean Pasta

Well, its back to school and pumpkin spice is now everywhere so how else better to celebrate the beginning of the fall than with a hearty Harvest Vegetable and Black Bean Pasta!

We can’t wait to hear what you think about this great recipe devised by Tricha!

 

Ingredients

  • 2 tbsp Cannalife Botanicals Olive Oil **Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
  • 1 medium sweet onion diced
  • 4 cloves garlic chopped fine
  • 1 zucchini
  • 1 540 ml can black beans
  • 1 796 ml can diced tomatoes
  • 1 398 ml can tomato sauce
  • 1/2 small can tomato paste
  • 10 grape tomatoes halved
  • 1 tsp each of fresh chopped oregano, thyme, basil and parsley
  • 1 red bell pepper diced
  • 2 hungarian sweet peppers diced
  • 5 large mushrooms sliced
  • 2 medium carrots diced thinly
Directions
Sauté onion and garlic in Cannalife Botanicals infused Olive Oil until slightly opaque.
Add other ingredients and bring to a boil.  Reduce heat and simmer on stove for at least an hour.  Meanwhile, choose your favourite pasta to serve with.  I like to use penne as it holds the sauce nicely.
When serving, add freshly grated parmesan and your favourite Garlic bread.
Enjoy!

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

Cannalife Kale, Brussel Sprout and Chickpea Salad

We love this hearty Kale, Brussel Sprout and Chickpea salad. Can’t wait to hear your thoughts 🙂

Ingredients:
  • 1 can chickpeas, drained, rinsed and dried
  • 2 tbsp extra virgin olive oil
  • 1-3/4 tsp garam masala spice blend
  • 1/4 tsp kosher salt
  • 1 large bunch curly Kale, compost large stems, wash, and tear curly leaf into bite size pieces
  • 1 lb brussel sprouts
  • 1 cup finely grated parmigiana reggiano
  • 2/3 a cup chipotle aioli dressing (store bought works just fine)
  • 1/4 cup lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp finely minced garlic
  • fresh ground pepper to taste
  • 1 tbsp of Cannalife Botanicals Infused Olive Oil 

**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC

Directions:
 Preheat oven to 350F.   Place chickpeas on a small baking sheet, pat dry.  
Drizzle chickpeas with 2 tbsp of your olive oil, be sure they are fully coated by rolling around on sheet.   Sprinkle the garam masala spice blend and 1/4 tsp kosher salt and continue to roll around till fully coated.roast in oven until browned and crisped.  Check at 15 minutes and give a small stir to be sure all sides crisp.  Place aside to cool.  Keep oven hot

Place all torn Kale in large bowl, drizzle with 1 tbsp

 Cannalife Botanicals Infused Olive oil, massage into leaves until entirely coated.  Set aside and allow oil to sit with kale at room temp.

Wash Brussel sprouts and discard of outermost layer.   Peel sprouts into a separate bowl until you cannot peel anymore.  Slice remainder of mini sprouts into a separate bowl in thin slices. 

Heat large cast iron pan until hot, add sprout leaves and cook until slightly charred and wilted.  Place onto separate baking sheet and allow to cool.  Do same process with sliced mini sprouts.  I like to place entire cast iron pan into oven to finish of the mini sprouts and get them nice and brown. This should take 3-5 minutes.  be sure to check !  Also place aside to cool on same cookie sheet with Brussel leaves.

In a small bowl whisk together the chipotle aioli, lemon juice, 3 tbsp olive oil,1/2 tsp salt, pepper  and minced garlic.  Drizzle over kale, mix thoroughly with tongs, add brussel sprouts, remaining dressing, and chickpeas.  Mix thoroughly and transfer to serving platter.  Shave extra parmesan onto plated salad and serve!

If you would like a stronger salad simply use Cannalife Botanicals Infused Olive Oil to roast your chickpeas as well.
Enjoy!

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring out
flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

Cannalife’s Crab Cakes

Late Summer and Early Fall is perfect crab season here in Vancouver. 

Ingredients

  • 1 lb crab meat, claw preferably, if not in season, use Phillips brand claw meat.
  • 1/4 cup fresh Italian parsley 
  • 1/2 cup panko japanese bread crumbs
  • 1/2 tsp paprika
  • 3 tbsp finely chopped green onions
  • 1/2 tsp dry mustard
  • 3/4 cup mayonnaise
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 cup butter
  • 1 tbsp freshly grated lemon rind
  • 1/4 cup Cannalife Botanicals Infused Olive Oil  
  • **Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
Directions 
In a large bowl place crab meat, parsley, panko, paprika, dry mustard, green onions half of the mayo and 1 tsp of lemon rind.
Gently stir using a fork. Do not break up crab meat too much in the process.
Add egg, salt, and pepper and mix with your hands until mixture sticks together.  If you feel it is to wet add a bit more panko.
Divide mixture into 8 Patties and place on parchment paper on a cookie sheet.
Cover patties with parchment paper on top and refrigerate for at least an hour.
Meanwhile, place rest of mayo, salt, pepper and more grated lemon rind in a bowl, mix, and put aside to use as sauce for your crab cakes.
You may also choose to make a different aioli.
  • Heat oven to 375……While heating oven, place a large non-stick pan on a burner and heat your butter and Cannalife Botanical’s Infused Olive Oil on medium/high heat.
  • In batches of 2, heat crab cakes in the melted butter and medicated olive oil, for 3-6 minutes on each side.  You want them to be a nice golden brown.
  • Once both sides are done, place them on a sheet in the oven to keep them warm while you make the rest of your cakes.   If the oven is too hot, simply turn it off to keep the crab cakes  warm but not to overcook them.
  • Place crab cakes on plates, garnish and serve.

Enjoy!

Dish by Trich  

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

 

Detox your body through your feet with Cannalife Botanicals Bath Soak and Scrubs

About 10 years ago, I was hanging out with my friend Watermelon, and she shared with me her Thieves Oil from Casey at Salt Spring Naturals and her tip about applying it to her feet anytime she was “incubating” a cold or flu. She was the first person to inform me that you can detox your body through your feet. Since then, I have developed an amazingly easy DIY foot soak and acupressure massage utilizing Cannalife Botanicals Bath Soak and Scrubs and a bag of marbles from the dollar store.

My favourite soak to use in the summer is our Relieve Soak as the peppermint, rosemary and lavender are extremely cooling and they refresh your feet on those hot, humid summer nights.

For the best effect, use the warmest water you can handle to open your pores. Add in your Cannalife Botanicals Soak & Scrub (we suggest 1/2 cup of your favourite Soak) and a bag of marbles.  Immerse your feet into the medicated water and soak them until the water runs cold. The epsom, dead sea and pink salts in the soak act as an anti-inflammatory astringent. For extra zing add 1/4 cup of baking soda to accelerate the process.

Ions are absorbed through your feet as your body is detoxing. Roll your feet over the marbles in the water for a bonus acupressure massage. If the salt water you are soaking in becomes dark, that means you are eliminating toxins from your body.

We are also excited to introduce our newest Cannalife Botanicals Soak and Scrub in Uplift! Featuring the essences of Pink Grapefruit, Bergamont and Black Pepper for a refreshing, uplifting soak:

Try your favourite today and let us know how it works for you!

 

Cannalife Caprese with a twist

 

I make this favourite recipe of mine for a friend who can’t eat mozza, so I do this alternative with the Cannalife Botanicals Olive Oil and goat feta and she loves it!

Ingredients:

4 medium field cucumbers peeled, halved, seeded as sliced   
5 large Roma tomatoes seeded and diced in bite size pieces
3 tbsp chopped fresh basil
( measure once chopped )
4 cloves fresh garlic chopped finely
1/2 cup goat feta crumbled finely

4 tbsp rice wine vinegar
1 tbsp mirin ( sweet cooking wine )
2 tbsp cracked pepper
1 tsp fresh ground Himalayan salt

1 tbsp Cannalife Botanicals Infused Olive Oil

**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.

1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC

Cannalife Botanicals Coconut Oil*

Disclaimer: The amount of Cannalife Botanicals THC Infused Coconut Oil used will determine your dosage. Please know your tolerance.

Directions:

Mix everything into bowl and allow to sit in room temp for 20 minutes before serving.
Stirring occasionally

Enjoy the amazing fresh flavours!

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

 

Fresh Pan Fried Cod

Summer is the best time to get fish locally here in the Pacific North West. I like to buy fresh cod filets from our local fish market.  I find the smaller sizes are better as they fry evenly and cook quite quickly.

Ingredients                        

Flour Coating 
1 cup coconut flour
2 tbsp. hot paprika
2 tbsp. chili powder

Mix well place aside

Rinse fish thoroughly and pat dry

Coat each filet in flour mixture.
Place aside while preparing pan.
Use a non-stick pan, coat bottom of pan with:

1 Table Spoon of Cannalife Botanicals Olive and 1/8 of a cup of regular olive oil

or

1 Tablespoon of  Cannalife Botanicals Infused Coconut Oil and 1/8 of a cup or regular coconut oil

You want there to be enough oil that fish does not stick.

**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.

1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC

Cannalife Botanicals Coconut Oil*

Disclaimer: The amount of Cannalife Botanicals THC Infused Coconut Oil used will determine your dosage. Please know your tolerance.Dosage: 1 Teaspoon of Cannalife Botanicals Coconut Oil= 25 mg THC

Fry each side until golden brown and place on paper towel to help dry any excess oil.
Do not over cook; fish should be just flakey but not to dry!

I like to make a homemade tarter sauce to accompany my cod

Homemade tarter sauce
Ingredients:
1/2-cup regular mayonnaise
1/4 cup finely chopped pickles
1 tbsp. finely chopped red onion
Juice of 1 fresh lemon.
(If large lemon uses caution. Only enough juice for flavor.  You do not want tartar runny)
1 tbsp keeps dry mustard.
Pepper to taste.

Mix thoroughly and let sit. I like to make the tarter the night before to let the flavor really meld.

Enjoy!

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/

 

Cannalife’s Sumptuous Seared Scallops

We love this amazing recipe!  We love scallops! So succulent and juicy!

*some tips are to make sure they scallops are dry before searing them and to use a hot pan!

Ingredients to sear the scallops:

1/2 pound large scallops (thawed, rinsed, dried)
1 tsp. Cannalife Botanicals Coconut oil
1 tsp. Cannalife Botanicals Olive Oil
salt and pepper to taste

**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.

1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC

Cannalife Botanicals Coconut Oil*Disclaimer: The amount of Cannalife Botanicals THC Infused Coconut Oil used will determine your dosage. Please know your tolerance.Dosage: 1 Teaspoon of Cannalife Botanicals Coconut Oil= 25 mg THC

Ingredients for Pan Sauce to pour atop finished scallop:

1 tbsp. olive oil
2 cloves minced garlic
1 small jalapeño cored and minced
1 small minced shallot
1/2 red bell pepper minced
2 tbsp. fresh lime juice
2 heaping tbsp. cilantro chopped coarsely

Directions:

Dry scallops thoroughly so they sear properly.
Moisture will affect the sear.
In a nonstick pan add your Cannalife Botanicals Olive Oil and Cannalife Botanicals Coconut Oil.
Heat oil until very hot.
Place your scallops in the pan in a single layer and sear each side until browned.

Watch closely (approx 2-3 minutes each side)

Take scallops from pan and palace aside.

Allow pan to cool a few minutes.
Return pan to medium-high heat.

Add Oil mixture, garlic, shallot, bell pepper and jalapeño.

Sauté until soft.

Add lime, stir and let simmer and reduce.

Stir in cilantro.

Place scallops on plate and drizzle with sauce.

Enjoy!

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.

http://www.adishbytrich.com/