By Green smoothies are a great way to enjoy a vibrant, energizing drink while increasing your intake of health-promoting vegetables and fruits. Add that in and you’re up a few notches in the feel-good department, and you’ll see a range of physical benefits from eating your favorite smokeable vegetables. Interacting with different receptors than the version, the raw form has been shown to be neuroprotective and anti-inflammatory, as well as support the autoimmune system (peer-reviewed studies are published by the British Society of Pharmacology and the National fully available on the Medical Library website).Dr. William Courtney, a noted pioneer in using raw cannabis juice to document and treat ailments since 2010, has published his site cannabis international.org A great resource for digging deeper for direct explanations. The short and easy version: Be sure to take advantage of the extra greenery, especially young shoots and buds, on defoliation days!
Kale, spinach, parsley, and ginger all supercharge this smoothie for maximum antioxidant and anti-inflammatory benefits. Plus, a vitamin C boost from freshly squeezed orange juice is the perfect immune system support. Healthy fats like coconut milk and almond butter are added as kief carriers, and to make the drink more satisfying to fuel, superfoods like hemp seed and spirulina are thrown in for extra nutrients like magnesium and potassium. Incorporate essential vitamins. You’re well on your way to next-level healthy green smoothie heaven. Speaking of potassium, the addition of frozen banana gives the drink a shake-like consistency that melts into mango and pineapple for the perfect taste of tropical sweet smoothie bliss.
material
1 gram of kief with a high CBD to THC ratio, such as Cannatonic or AC/DC* 1/2 cup freshly squeezed orange juice (about the juice of 1 medium sized orange)
1 handful of raw cannabis leaves (15-20 baby buds and leaves)
1 cup fresh spinach
1 cup fresh kale 1/2 cup parsley
3 tablespoons coconut milk (or almond butter)
2/3 cup almond/coconut milk (or more juice/coconut water/milk replacer)
2 tbsp. 1 teaspoon hemp seed.Spirulina
A pinch of ginger (thumb width)
1 cup frozen mango 1/2 cup frozen pineapple
2 frozen bananas
procedure
1. Decarboxylate Kief: Preheat oven to 240°F/115°C using an oven thermometer, monitor and adjust heating as needed. Spread the kief evenly on a parchment-lined baking sheet or oven-safe plate. Cover tightly with 2 sheets of aluminum foil and seal the edges to prevent steam from escaping. Let cool completely before removing the aluminum foil. After cooling, the “decarburized” kief can be sprinkled on anything high in fat, such as peanut butter, coconut oil, or ice cream (do not heat further).
2. Mix: Soak and wash cannabis leaves and other vegetables. Drain and place vegetables and all other ingredients (including baked kief) into a high-speed blender. If you have a juicer, juice everything except kief, hemp seeds, spirulina, and frozen fruit before juicing seasonal fruits and vegetables. , and put everything in the blender.
3. Serving Instructions: Pour into a chilled glass. Garnish with fresh fruit and hemp seeds. Serve immediately.
Makes: 4 cups, or 2 servings of 2 cups
Dosage: Change the numbers to your desired dosage and CBD/THC percentage: The kief I used had about 15 percent CBD per gram, so 1 gram has about 150mg of total activity Dividing the total mg of THC by the number of servings (two smoothies in this case), each serving contains about 75 milligrams of CBD. (Multiply the number of grams of kief used by the estimated CBD/THC percentage and add zeros to the end of that number to get the approximate total amount of CBD/THC in mg. Then multiply that total mg amount by Divide by the number of servings.) As with all foods, remember to eat slowly and slowly, allowing an hour or two to gauge the effects before eating more.
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