Longtime High Times food columnist Chef Ra invented this recipe at a Fourth of July celebration and parade in the Midwest, where he needed a nonalcoholic, nourishing drink to sip throughout the day. Smoothies are extremely versatile and convenient, and you can experiment with many variations on this recipe by adding different fruits and spices. When you’re hungry but don’t feel like cooking a big meal, smoothies can tide you over, though this particular smoothie may leave you feeling hungrier than when you started. Serve this frosty-cold fruity cannabis-infused treat on a hot day when the idea of turning the oven on is too much to bear. The dairy and banana combination also works wonders for soothing a sensitive stomach, making this recipe one of my favorite hangover remedies. So the next time you’ve partied too hard and are feeling it the next morning, blend up this drink and call in sick for the day.
STONES 2
4 tablespoons Simple Cannabutter (see recipe)
2 cups milk
⅓ cup half-and-half
½ cup plain yogurt
1 banana
½ cup fresh blueberries
½ cup fresh strawberries
2 teaspoons honey
6 ice cubes
1. In a sauté pan, melt cannabutter over low heat.
2. Place the melted butter in the blender with the milk, half-and-half, yogurt, banana, blueberries, strawberries, and honey. Blend this mixture until smooth (at least 1½ minutes in a high-powered blender). Then, with the blender running, drop in the ice cubes, one at a time, until the consistency is smooth.