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This Cannabis Topical Lotion is a must create if you&#039;re looking for relief! Put together your weed pain relief cream in no time and start relaxing today.

Cannabis Topical Lotion! Great for localized pain relief.

(For THC Lotion) 2 Grams of Decarbed Cannabis

(For CBD Lotion) 200mg CBD Oil

Cup Almond Oil

Cup Coconut Oil

Cup Beeswax

Tbsp Shea Butter

Drops Essential Oil

In a strong mason jar, put in all your ingredients, and either 2 grams of Decarbed cannabis or 200mg CBD oil Depending which lotion you want to make.

Place your mason jar in a pot with cold water and bring to a boil, take out the mason jar once everything is fully melted if making CBD lotion, or let boil for 2 hours if you are making THC lotion and squeeze out your cannabis.

Let the melted oil cool down for a little bit in the fridge.

Using an immersion blender, blend the liquid together till it becomes a lotion.

Store lotion in a cool place.

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How to make anti inflammatory and eczema topical cream with cannabis | CANNADISH

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

olive oil

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Yoghurt marinated chicken kebabs

Yoghurt

Tbsp Tomato paste

Crushed garlic

Tbsp Fresh ginger, grated

Cumin

Coriander

¼ tsp Turmeric

breasts,

rice

Tbsp Apricot chutney

Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.

Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.

Combine yoghurt and apricot chutney to make a sauce.

Serve with hot rice, apricot yoghurt sauce and a side salad.

These meaty, cheesy muffin-tin pizza cups are small enough to serve at a party but are great for lunch as well.

Muffin-Tin Italian Sausage Pizzas

(11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

lb mild Italian sausage

red onion

salt

(8 oz) sliced mushrooms

Muir Glen™ organic pizza sauce (from 15-oz can)

mozzarella cheese (8 oz)

basil leaves

Blackcurrant, vanilla and banana smoothies

Milk, (dairy

Frozen blackcurrants (Main)

tsp Vanilla essence

½ Bananas, cut into chunks (Main)

Put all the ingredients in a blender and whiz until the blackcurrants stop rattling.

Scrape down the sides and whiz again. If it seems too thick, add a little more milk.

Fried chicken

kg Boneless chicken thigh, skinless, cut into large pieces (Main)

Tbsp Unflavoured natural yoghurt

g flour

Tbsp Paprika

Salt

g Corn flour

Baking powder

Ltr Canola oil,

In a bowl toss the chicken with the yoghurt.

In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn't get too hot or the chicken will burn.

Slow-cook beef cheek and herb dumplings

400 g Beef cheeks (Main)

Onion, chopped

Garlic, crushed

Tbsp rosemary

Tbsp Thyme

Tbsp Parsley

Chicken stock

Red wine

Potatoes

Tbsp Butter

Salt and pepper, to taste

Egg, lightly whisked

Breadcrumbs

Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.

Peel and boil the potatoes inapot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.

Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.

Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.

Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)

Slow roast spiced leg of lamb with pan gravy

Garlic

tsp Ground cumin

tsp Ground coriander

Sweet paprika

Lemons,

Tbsp Olive oil

Leg of lamb, boned, about 2.5kg (Main)

Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.

Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.

Serve with roasted vegetables, cauliflower cheese and minted peas.

Slow roasted greek lamb

kgs Lamb shoulder (Main)

Garlic cloves

Lemons

oregano

Dry white wine

Red onions

Agria potatoes

Kalamata olives, pitted

Tbsp Extra virgin olive oil

Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.

Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.

Cut the red onions and potatoes into quarters.

After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.

The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.

Blueberry bakewell slice

Flour

Caster sugar

Butter,

Tbsp Cold water

Blueberries, fresh in season or frozen (Main)

120 g Butter, softened

120 g Caster sugar

150 g Ground almonds

¼ tsp Almond essence

almonds

Icing sugar, to dust

Preheat the oven to 180C and lightly grease a 20 x 30cm tin.

Place the flour, sugar and butter into a bowl, working it together until it resembles fine breadcrumbs. Add the water and mix until combined. Press into the base of the tin and bake for 15 minutes. Allow to cool.

Sprinkle over the blueberries. For the topping, cream the butter and sugar. Add the egg and beat through, then the ground almonds, baking powder and almond essence. Spread carefully over the blueberries then sprinkle with sliced almonds. Place into an oven for 30 minutes or until set in the middle. Remove and cool before cutting.

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Emma Galloway's Tempeh & Mushroom B...

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The most viewed great recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannabis Topical Lotion! Great for ...

Emma Galloway's Tempeh & Mushroom B...

Yoghurt marinated chicken kebabs

Muffin-Tin Italian Sausage Pizzas

Blackcurrant, vanilla and banana sm...

Fried chicken

Slow-cook beef cheek and herb dumpl...

Slow roast spiced leg of lamb with ...

Slow roasted greek lamb

Blueberry bakewell slice

The most viewed great recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine