Ingredients:

1 1/2 quarts of water
6 asparagus spears
12 baby carrots, peeled and washed
4 mushroom caps (about the size of a quarter)
4 broccoli fl owers
2 tsp THC/CBD oil*
Kosher salt

Level of THC/CBD should be easy on the system
and able to increase regularly for an individual’s
protocol. Start with a very small amount of
THC/CBD. Try 1 tsp olive oil to 1 tsp THC/CBD.*

Method:

Pour water into skillet with rack inserted and turn to setting of ten. When water begins to simmer, place vegetables on rack. Cover with lid and steam for about 6 minutes or until vegetables are bright in color and just cooked. Sprinkle with a pinch of kosher salt and drizzle with THC/CBD oil.


*Please remember that when cooking with medicinal cannabis you are cooking with a drug and the amounts of the drug and portions of the food ingested should always be taken into consideration. Always start out with small portions or doses and wait 30 minutes to an hour before eating any additional portions of food prepared with medical marijuana.
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