MAKES FOUR 8-OUNCE SMOOTHIE-STYLE SERVINGS
OR TWO 8-OUNCE JUICE-STYLE SERVINGS (5 MG THC PER SERVING)
DADDY AND MOMMY were big-time juicers, always turning papayas, pineapples, passion fruits, tamarind, and star fruit into refreshing and healthful tonics for our family. Well before green juice was a thing, Daddy said drinking green juice is good for you and cleans your blood—he was, like, thirty years ahead of his time! He’d put cucumber and leafy greens such as callaloo and mint and sometimes linseed (flaxseed) in the blender with a little honey to sweeten it up. I omit the linseed (it’s not my favorite flavor, but if you like the taste of flaxseeds or flaxseed oil, add a bit to the juice for extra nutrition) and add kale instead of callaloo (which can be hard to find) for a supergreen juice. If you live in a state where you can grow Herb, add a handful of fresh, green Herb leaves to the juice too—you won’t get the THC effects since the juice isn’t heated, but you will get the health benefits from the leaves, like antioxidants (see here for more information)!
1½ cups chunks fresh pineapple (about ⅓ of a medium pineapple)
1 large cucumber, chopped
1 medium green apple, cored and chopped
6 Tuscan (lacinato) kale or Swiss chard leaves, central ribs removed, leaves roughly chopped (about 2 packed cups)
Leaves from 4 fresh mint sprigs
Leaves from 3 fresh flat-leaf parsley sprigs
⅓ to ½ cup fresh green cannabis leaves if you can get them (optional)
1 tablespoon cane sugar (optional)
Juice of 1 lime
3 ice cubes
1 to 2 teaspoons CannaOil, preferably made with coconut oil
If making juice: Add ¼ cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl and stir in 1 teaspoon CannaOil. Pour into glasses and serve.