Author: Daniel Slater

Jean Guy is 7ACRES’ tribute to the legendary French-Canadian cultivar made famous by the Montreal Compassion Club. Jean Guy is a balanced hybrid with a robust and upbeat citrusy and woody aroma that has earned a reputation as a top-shelf cultivar among Canadian cannabis enthusiasts.

We asked the top cannabis chefs in Canada to provide their best recommendations for infused recipes and meal pairings for each of our cultivars. For Jean Guy, they recommended sweet and savoury preparations for chimichurri sauce and maple lemon gummies.

Our first recipe is prepared by The Cannabis Cooking Company, an organization that helps consumers, enthusiasts and aspiring chefs cook with the cannabis plant. Cannabis Cooking Company offers classes that are informative, fun, and are a great way to get familiar with something that might seem intimidating. The company also offers the first culinary chef certification in Canada taught by certified chefs.

Brent Leitch from The Cannabis Cooking Company recommends infusing our Jean Guy with his maple lemon gummies recipe.

Brent Leitch has worked in the Culinary industry for 19 years in some of the top Michelin restaurants in the world including The French Laundry in California, La Capinera in Sicily, Bo Innovation in Hong Kong, and Nahm in Bangkok. Brent is passionate and experienced about growing and cooking with cannabis. As a cannabis cooking instructor, his goal is to educate people about how to cook safely with the plant, with an emphasis on precise dosing that meets each individual’s needs.

“Jean Guy has a sweet, citrus, and woody aroma which pairs nicely with the flavor of these gummies. The limonene is an obvious match with all the lemon juice, and the woody aroma aligns well with the maple syrup. As a kid, I remember drilling and tapping my big maple tree each year for maple syrup. That was the inspiration for this recipe. Jean Guy is a perfect cultivar to complement these treats.”

Recipe #1: Maple Lemon Gummies

Cannabis infused gummies are a classic treat. Like most of our recipes, we like to make them low dose so we can enjoy more than a few.

Ingredients

• • • 140g maple syrup
    • 35g cannabis infused coconut oil
    • 50g freshly squeezed and strained lemon juice
    • 35g gelatin powder

Equipment

• • • 2 Ramekins (or small bowl)
    • Medium size pot
    • Small fry pan
    • Small whisk
    • Spatula
    • Silicone gummy mold
    • Dropper or squeeze bottle (if possible)
    • Fine mesh strainer
    • Cannabis Grinder
    • Cheese cloth 8x 125ml Mason jars

Step-By-Step Instructions

1. 1. 1. Place lemon juice in a ramekin. Sprinkle in gelatin powder, give a quick stir. Leave it aside to let it bloom for 5 minutes.
      2. Put water in a small fry pan and turn to high heat. This will be used to place the ramekin of lemon juice and gelatin inside, in order to melt the mixture, once it has bloomed.
      3. In the meantime, place maple syrup and cannabis infused coconut oil into a small saucepan, over very low heat. Whisk to dissolve. Remove if warm, does not need to boil.
      4. Once gelatin has bloomed, place the mixture – still in the ramekin – into a small fry pan with simmering water and let melt. Gently stir every minute or so until fully melted and liquid.
      5. Pour gelatin and lemon juice mixture into the maple syrup and coconut oil pot. Use a spatula to get all of the gelatin! You must be very precise with this recipe.
      6. Whisk everything to combine away from the heat. You’ll notice that the mixture will split if it is too hot. The gelatin will begin to set if the mixture is too cool. Since this is an emulsification, you must work quickly when the recipe is at a good working temperature – not too hot and not too cold.
      7. If the mixture starts to set prematurely, simply place the pot over low heat and stir to dissolve, until it is a pourable liquid again. Do not overheat! If the mixture gets too hot and separates, cool it down while whisking to keep it emulsified. It needs agitation and the correct temperature to emulsify. If it gets too hot, stick the bottom of the pot in a bowl of cold water, to help cool it down. It is important to keep stirring to maintain the emulsion while you’re casting the gummies.
      8. Cast into the silicon molds while the mixture is in ideal working temperature. Either pour directly from the pot or use a squeeze bottle or dropper (if available).
      9. Place molds in the freezer for 15-20 minutes to set and pop out of the mold. Ideally, let dry for 24 hours uncovered to allow the outside of the gummies to become less sticky.

Bonus Recipe: Cannabis Infused Clarified Butter

Ingredients

• • • 5g 7ACRES Jean Guy, finely ground
    • 1lb Butter, unsalted

Step-By-Step Instructions 

1. 1. 1. Preheat oven to 325F.
      2. Grind cannabis and place onto a sheet tray lined with parchment paper. Bake at 240F for 30 minutes to decarboxylate.
      3. While cannabis is baking, place butter in a medium size pot and melt over low heat.
      4. After melting, skim away the milk solids that rise to the top. Be careful to not agitate the mixture too much. The idea here is to separate the butterfat (around 80-84%), from the milk solids and water that are in the butter. The water will evaporate as it melts, so all we need to do is remove the milk solids (they will rise and sink in the butterfat). You should yield approximately 300g of clarified butter.
      5. Place decarboxylated cannabis and 250g clarified butter into a Magical Butter machine and cook at 160F for 2 hours. Alternately, use a double boiler and monitor the temperature to keep at 160F, stirring every 15 minutes. You may also cook in a mason jar, using the sous vide method, with the water bath set to 160F (71C), again, stirring every 15 minutes.
      6. Strain out cannabis through a fine mesh strainer lined with cheesecloth. Press to get every last drop of goodness you can.

*Note: This is an active infusion method that adds a slightly roasted flavour to the cannabis. 

**Ghee is similar to clarified butter. The main difference is that when making ghee, you brown the milk solids lightly, which gives it a nuttier flavour, whereas with clarified butter, you do not want to brown the milk solids, leaving it with a much more subtle flavour. Either one will work in this recipe, so use what you have!

Dosing

• • • 2.5g @ 20% THC = 500 mg potential THC
    • 500mg THC maximum in 250g butter.
    • 2mg THC in 1g of butter
    • 35g butter infusion = 70mg of THC maximum
    • 70mg THC in 35 gummies = 2mg THC per gummy

Dosing Accuracy

These calculations are based on the assumption of a 100% extraction rate. Using spectrometry (tCheck testing), Cannabis Cooking Company tests show extraction rates between 85% and 92%. We utilize a 100% extraction rate in all of our recipes to ensure that the maximum possible dosage is accounted for and to mitigate accidental overconsumption.

Our second Jean Guy-infused recipe was prepared by Cody Lindsay, also known as The Wellness Soldier, who is Canada’s leading cannabis cooking educator with a focus on helping veterans. He is a chef of 20 years that has been featured on Bong Appetit, Leafly, Lift&Co., CLN, CBC, CTV and more. Cody learned to be a cook while serving in the Canadian military.

The Wellness Soldier recommends pairing or infusing 7ACRES’ Jean Guy with his favourite chimichurri sauce recipe.

“Jean Guy is an amazingly flavourful strain that pairs well with savoury applications such as our Chimichurri recipe. The sharp, sweet floral notes in Jean Guy perfectly complements the refreshing tangy flavours of my Chimichurri sauce.”

Recipe #2: Cannabis Infused Chimichurri Sauce

You can use chimichurri as a meat marinade or as a dipping sauce. If you use the chimichurri as a marinade, it would be best not to infuse, since cooking the meat afterwards may burn off cannabinoids. However, the flavours of Jean Guy in a joint or in a vaporizer pair nicely with meat covered in non-infused Chimichurri. Jean Guy-infused chimichurri dipping sauce can be made using olive oil. This recipe is incredibly simple, quick and tasty.

Ingredients

• • • 1/2 cup red wine vinegar
    • 1 teaspoon kosher salt plus more
    • 1/2 cup minced fresh cilantro
    • 1/4 cup minced fresh flat-leaf parsley
    • 2 tablespoons finely chopped fresh oregano
    • 3/4 cup extra-virgin olive oil (w/ your dosage of cannabis)
    • 3-4 garlic cloves, thinly sliced or minced
    • 1 shallot, finely chopped
    • 1 Fresno chile or red jalapeño, finely chopped (optional)
    • 1 cup Olive Oil

Equipment

• • • Knife
    • Food processor / blender
    • Stove top and pot or crock pot
    • Spatula

Step-By-Step Instructions

For Oil:

• • • Desired amount of ground or crushed Jean Guy dried flower
    • 1 Cup Olive Oil

For Stove Top:

• • • Pour oil into pot and put heat on low. DO NOT LET BOIL.
    • Once oil is warm, add your Jean Guy dried cannabis, stirring until all material is incorporated.
    • Continue stirring every 10 minutes for the next 2 hours, using a cooking thermometer ensure the mixture stays between 93.3C (200F) and 121C (250F).
    • After two hours remove from heat and allow to cool.
    • Once cooled, strain through cheesecloth, and pour into glass container.

For Slow Cooker:

• • • Add oil and Jean Guy cannabis to crock pot and heat on low for 6-24 hours.
    • Once cooled, strain through cheesecloth, and pour into glass container.

For Chimichurri Sauce:

1. 1. 1. Add all ingredients to a food processor and blend until finely chopped & incorporated.
      2. Serve, Eat Well, Be Happy. 

Thank you for cooking with us! We hope you enjoy. Share your 7ACRES Jean Guy-infused recipes with us by tagging @7ACRESmj on Instagram and Twitter for a chance to be featured on our page!

Don’t forget to show The Wellness Soldier and The Cannabis Cooking Company some love as well.

Need to re-up? You can find Jean Guy in your area here.

Jack Haze is 7ACRES first proprietary cultivar and is a true sativa. A savoury cultivar with bright, terpinolene-dominant aromas, balanced with a signature spice reminiscent of the Jack Herer strain. The cultivar has a truly unique aroma of pine and sweet citrus with crisp, lively spice notes.

We asked the top cannabis chefs in Canada to provide their best recommendations for infused recipes and meal pairings for each of our cultivars. For Jack Haze, they recommended delicious preparations for cinnamon buns and cheesecake.

Our first recipe was prepared by Cody Lindsay, also known as The Wellness Soldier, who is Canada’s leading cannabis cooking educator with a focus on helping veterans. He is a chef of 20 years that has been featured on Bong Appetit, Leafly, Lift&Co., CLN, CBC, CTV and more. Cody learned to be a cook while serving in the Canadian military.

The Wellness Soldier recommends pairing or infusing 7ACRES’ sativa-dominant Jack Haze with his signature cinnamon buns with cream cheese icing.

“The sweet citrus and hint of pine notes lend well to my signature Cinnamon Buns recipe. Those uplifting citrus and pine notes add a wonderful taste and smell when combined with cinnamon!”

Recipe #1: Cannabis Infused Cinnamon Buns with Cream Cheese Icing

Cinnamon buns are a delectable dessert with a fluffy sweet dough filled with cinnamon brown sugar mix and topped with cream cheese icing. A perfect treat to accompany the sweet and spicy flavours of Jack Haze. The dough in this recipe takes about two hours to prepare but it is absolutely worth every minute.

Ingredients

To create the Dough

• • • 1 Tbsp Instant Yeast
    • 1 Cup Milk, warm (115 F),
    • 1/3 Cup Sugar
    • 1/2 Cup Butter
    • 1 tsp Salt
    • 2 Eggs, large, room temperature
    • 4 Cups All Purpose Flour

To create the Filling

• • • 2/3 Cup Brown Sugar
    • 1 ½ Tbsp Cinnamon, ground
    • ¼ Cup Butter, unsalted, softened

To create the Cream Cheese Icing

• • • 4 Oz Cream Cheese, softened
    • ¾ Cup Powdered Sugar
    • ½ tsp Vanilla Extract

Step-By-Step Instructions

1. 1. 1. Preheat oven to 375F
      2. Activate the yeast by adding it to the warm water with a touch of the sugar, set aside,
      3. In a mixing bowl add all ingredients,
      4. When the yeast is activated, add the mixture to the bowl,
      5. Mix all ingredients until well incorporated,
      6. After it’s mixed transfer dough to a floured surface and knead the dough for an additional 5-10 minutes.
      7. Set aside in a clean bowl and allow the dough to proof/rise to double its size,
      8. After proofing is finished, punch down the dough and roll into a rectangle,
      9. Add the filling on top of the dough and roll the dough,
      10. Cut the dough into 12 equal pieces,
      11. Set aside to proof one final time for 45 minutes,
      12. After proof is finished add the cinnamon buns to a pan,
      13. Bake for 15-18 minutes,
      14. Remove, allow to cool,
      15. Top with cream cheese icing,

Enjoy your delicious infused cinnamon buns!

Our second recipe is prepared by The Cannabis Cooking Company, an organization that helps consumers, enthusiasts and aspiring chefs cook with the cannabis plant. Cannabis Cooking Company offers classes that are informative, fun, and are a great way to get familiar with something that might seem intimidating. The company also offers the first culinary chef certification in Canada taught by certified chefs.

Brent Leitch from The Cannabis Cooking Company recommends pairing our Jack Haze with their infused cheesecake recipe.

Brent Leitch has worked in the Culinary industry for 19 years in some of the top Michelin restaurants in the world including The French Laundry in California, La Capinera in Sicily, Bo Innovation in Hong Kong, and Nahm in Bangkok. Brent is passionate and experienced about growing and cooking with cannabis. As a cannabis cooking instructor his goal is to educate people about how to cook safely with the plant, with an emphasis on precise dosing that meets each individual’s needs.

“Jack Haze’s uplifting notes of sweet citrus and subtle hints of pine enhance the cheesecake with a distinct cannabis taste; a perfect complement that doesn’t overpower.”

Recipe #2: Cannabis Infused Cheesecake with Graham Cracker Streusel

Mini Cheesecakes (makes 8)

Ingredients

• • • 500g Cream Cheese, Room Temperature
    • 100g Organic Cane Sugar
    • 2g Kosher Salt
    • 3 Whole Eggs (140g)
    • 5g Vanilla Extract
    • 65g Buttermilk
    • 65g Cannabis Infused Cream (passive decarboxylation method to preserve terpenes)

Equipment

• • • 8x 125ml Mason jars
    • Stand mixer, fitted with a paddle attachment
    • Fine Mesh Strainer or cheesecloth
    • Small pot
    • Small whisk
    • Spatula
    • Canning Tongs
    • Cannabis grinder or sharp knife
    • Deli container or pitcher to pour from neatly

Step-By-Step Instructions

1. 1. 1. For the cheesecake, heat the water bath with an immersion circulator to 80C.
      2. Put the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Whip well to combine. Stop and scrape the bowl with a spatula to ensure everything is fully combined and smooth.
      3. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stop and scrape the bowl again to ensure there are no lumps.
      4. Add vanilla extract, buttermilk, and cannabis infused cream. Mix well to combine, scraping sides of the bowl often to ensure all ingredients incorporated with no lumps.
      5. Strain mixture through a fine mesh strainer and cast into jars as directed. Wipe rims clean, and place lids on ‘fingertip tight’. The goal here is tight enough that no water gets in, but not so tight that no air can escape. Pressure can build up and burst the jars if the lids are too tight! (No need to stress if this happens, continue the cooking process, the rest of the cheesecakes will be fine if a single jar bursts. This is extremely rare if directions are followed correctly). Label each jar lid with your name!
      6. Cook for 60 minutes in the 80C water bath. Remove jars and let stand at room temperature for 10-20 minutes to cool down naturally.
      7. Label well with the date and THC content. Refrigerate for minimum 2-3 hours before serving. Will last 7-10 days in the refrigerator.

Bonus Recipe: Graham Cracker Streusel

Ingredients

• • • 130g Graham Crackers
    • 70g Unsalted Butter, Melted
    • 30g Organic Cane Sugar

Step-By-Step Instructions

1. 1. 1. Preheat oven to 325F.
      2. Crush Graham Crackers in a bowl or food processor to break them up.
      3. Add melted butter and sugar. Pulse to combine.
      4. Bake on a sheet tray for 18-20 minutes until golden brown, stirring half-way through. The mixture will get crunchier as it cools down.
      5. Top cheesecake with your favourite jam, fruit puree, fresh berries or macerated fruit, and a sprinkle of streusel for added crunch. Mint or even a cannabis sugar leaf make excellent garnish options too!

Bonus Recipe #2: Cannabis Infused Cream Ingredients

• • • 1g 7ACRES Jack Haze, finely ground
    • 75ml 35% Cream

Step-By-Step Instructions

1. 1. 1. Grind or chop up Jack Haze cannabis finely and place into a mason jar with 75ml of 35% cream.
      2. Put lid on jar, very loosely. The top should not be submerged, the water level should cover the cream, but the jar should not float. Adjust water level accordingly.
      3. Carefully place jar into a water bath with an immersion circulator set to 160F (71C), for 1 hour, stirring every 15 minutes.
      4. Strain out cannabis using a fine mesh strainer or cheesecloth. Press to get every last drop of goodness you can.

*Note: This passive infusion method will help to preserve the terpenes.

Thank you for baking with us! We hope you enjoy. Share your 7ACRES Jack Haze-infused recipes with us by tagging @7ACRESmj on Instagram and Twitter for a chance to be featured on our page!

Don’t forget to show The Wellness Soldier and The Cannabis Cooking Company some love as well.

Need to re-up? You can find Jack Haze in your area here.

Sensi Star is a legendary, award-winning indica cultivar. With chunky, high THC buds and a rich, funky gassy lemon and pepper aroma. Sensi Star has earned recognition as one of the world’s great cannabis cultivars.

We asked the top cannabis chefs in Canada to provide their best recommendations for infused recipes and meal pairings for each of our cultivars. For Sensi Star, they recommended delicious savoury recipes for Pasta Carbonara and Steak with infused Gorgonzola Cream Sauce.

Our first recipe is prepared by The Cannabis Cooking Company, an organization that helps consumers, enthusiasts and aspiring chefs cook with the cannabis plant. Cannabis Cooking Company offers classes that are informative, fun, and are a great way to get familiar with something that might seem intimidating. The company also offers the first culinary chef certification in Canada taught by certified chefs.

Tamara Lilien recommends infusing our Sensi Star cultivar with their Pasta Carbonara dish.

Coming from a 14-year background in Palliative Care, Tamara has a keen understanding of gaps that exist in the health care system. After experiencing the medical benefits of cannabis firsthand, she transitioned into a career in Cannabis Education and Consulting. Tamara believes strongly that all Canadians deserve easy access to cannabis and associated resources for both medical and recreational purposes.

“Sensi Star has strong notes of pepper that are a perfect match with all the black pepper used in a traditional carbonara. The beautiful earthiness and muskiness in this cultivar pairs well with the cheese in the dish. Since this is an active oil infusion, the flavours of the roasted cannabis will also enhance the Guanciale that is crisped up. Truly a match made in heaven!”

Recipe #1: Pasta Carbonora

Pasta Carbonara is essentially your classic bacon and egg pasta. Good almost any time of the day. Guiancle, which is cured pork jowl, is the traditional cut of pork we use here. We recommend making the pasta uninfused, and simply drizzling the desired dose of infused oil for each guest over the plate right before enjoying.

 Ingredients

• • • 225g Spaghetti
    • 15ml Extra virgin olive oil
    • 40g Guanciale, cut as directed
    • 3 Eggs
    • 1 Garlic clove, sliced
    • 20g Parmigiano reggiano
    • 20g Pecorino romano
    • Black pepper, freshly ground
    • Parsley, chopped
    • Cannabis infused olive oil, to taste – see dosing info below

Equipment

• • • Large pot for pasta
    • Small fry pan
    • Cutting board
    • Knife
    • Tongs
    • Medium size bowl
    • Cheese Grater
    • Cannabis Grinder
    • Fine Mesh Strainer
    • Cheese Cloth

Step-By-Step Instructions

1. 1. 1. Bring a large pot of water to a boil. Add salt to taste. (Should taste of the sea: and remember- most of it will end up down the drain). Add pasta as directed.
      2. While the pasta cooks, in a fry pan over medium/high heat, add the olive oil, and the guanciale.
      3. Render the guanciale until brown and crispy. Remove from heat and add the garlic allowing it to cook from the residual heat.
      4. Crack three eggs into a medium-sized bowl, add in the grated parmigiano reggiano, a pinch of salt, and some freshly ground black pepper.
      5. Once pasta is cooked, remove from boiling water and place directly into the small pan with garlic and guanciale, being sure to allow a little pasta water to go in with it. Toss to coat. Immediately add in egg and cheese mixture. Toss with tongs to combine. With the pasta water, rendered guanciale fat, eggs, and cheese, you’ll create a nice creamy emulsion. Put back on heat very briefly if it looks a little wet, to help it set. Use caution here; you do not want to end up with scrambled eggs!
      6. Plate pasta, and top with Pecorino romano cheese, freshly chopped parsley (although not traditional), and desired amount of cannabis infused olive oil (also not traditional). Lastly, a good few grinds of black pepper. This is a major flavour component of the dish, so don’t be shy!

Bonus Recipe: Active Cannabis Infused Olive Oil

• • • 5g 7ACRES Sensi Star, finely ground
    • 250ml Extra Virgin Olive Oil (‘First Cold Pressed’ is ideal)

Step-By-Step Instructions

1. 1. 1. Grind cannabis and place onto a sheet tray lined with parchment paper. Bake at 240F for 30 minutes to decarboxylate.
      2. Place decarboxylated cannabis and olive oil into a Magical Butter Machine and cook at 160F for 2 hours.
         • • Alternatively, use a double boiler and monitor the temperature to keep at 160F, stirring every 15 minutes. You may also cook in a mason jar, using the sous vide method, with the water bath set to 160F (71C), again, stirring every 15 minutes.

1. 1. 3. Strain cannabis through a fine mesh strainer or cheesecloth. Press to get every last drop of goodness you can.

*Note: This active infusion method provides a slightly roasted flavour and higher potency.

Dosing

• • • 2.5g @ 20% THC = 500mg potential THC
    • 500mg THC into 250ml olive oil infusion = 2mg THC/1ml Oil (assuming 20%THC)
    • 1tsp oil =5ml = 10mg THC & 1tbsp =15ml = 30mg THC

Dosing Accuracy

These calculations are based on the assumption of a 100% extraction rate. Using spectrometry (tCheck testing), Cannabis Cooking Company tests show extraction rates between 85% and 92%. We utilize a 100% extraction rate in all of our recipes to ensure that the maximum possible dosage is accounted for and to mitigate accidental overconsumption. 

Our second Sensi Star-infused recipe was prepared by Cody Lindsay, also known as The Wellness Soldier, who is Canada’s leading cannabis cooking educator with a focus on helping veterans. He is a chef of 20 years that has been featured on Bong Appetit, Leafly, Lift&Co., CLN, CBC, CTV and more. Cody learned to be a cook while serving in the Canadian military.

The Wellness Soldier recommends pairing or infusing 7ACRES’ Sensi Star with his favourite Steak with infused Gorgonzola Cream Sauce recipe.

“The Fuel and Peppery notes pair well with a delicious savoury recipe such as our Steak with Gorgonzola Cream Sauce recipe.”

Recipe #2: Steak with Gorgonzola Cream Sauce

MMMM, there is nothing better then a fat steak dipped in some cannabis infused gorgonzola cream sauce. Cody learned this recipe while working at STeaK Modern Steakhouse in Ottawa from Chef Matt Gregoire. You can use this recipe on everything from potatoes, to scallops, roasted veggies, pasta, seafood, chicken, and everything in between. It even pairs well with homemade french fries too.

Ingredients

• • • 2 Tbsp Olive Oil
    • 1/4 Cup Onion, minced
    • 2 Garlic Cloves, minced
    • 1/2 Cup White Wine
    • 2 Cups Cannabis Infused Cream (Heavy Cream 35%)
    • 4-6 oz Gorgonzola Cheese
    • Salt & Pepper

Equipment

• • •  Stove top and pot
    • Spatula
    • Bowl
    • Cannabis grinder

Step-By-Step Instructions

 For Infused Cream:

• • • 7 grams of ground or crushed Sensi Star dried flower
    • 2 Cups 35% Cream

We are simply going to infuse our cream by adding the cannabis to the heavy cream and allowing it to double boil on a medium pot of water for 40+ minutes. Once it’s finished, we’ll strain and store it for use in this recipe.

For the cannabis infused heavy cream, use 7 grams of cannabis per 2 cups of 35% cream. You can scale up or down depending on how much you need.

We know that if our THC content is around 20%, which equates to 200mg THC-a per gram of cannabis. So, if we multiply 7 (grams) by 200 it equals 1400mg THC-a.

After decarboxylation, converting the THC-a to THC, (1400mg X .88) we are left with 1,232mg THC. After infusion, THC multiplied by 80%, gives us a grand total of….

Approximately 986mg THC infused into your 35% cream.

For Gorgonzola Sauce

1. 1. 1. In a medium pot, heat up the olive oil and sautee the onions,
      2. Once onions are translucent add the garlic, cook for another 2-3 minutes,
      3. Deglaze the pot with white wine and reduce by at least half,
      4. Add your infused cream and bring up to temperature until a rolling simmer is reached,
      5. Once temperature is reached, add gorgonzola cheese
      6. Taste, season with salt and pepper
      7. Eat Well & Be Happy!

Thank you for cooking with us! We hope you enjoy. Share your 7ACRES Sensi Star-infused recipes with us by tagging @7ACRESmj on Instagram and Twitter for a chance to be featured on our page!

Don’t forget to show The Wellness Soldier and The Cannabis Cooking Company some love as well.

Need to re-up? You can find Sensi Star in your area here.

White Widow is a multiple award-winning cultivar that was named after the visually prominent white coating of trichomes that it produces. This cultivar is a highly resinous balanced hybrid with a pungent sweet, musky, woody aroma.

We asked the top cannabis chefs in Canada to provide their best recommendations for infused recipes and meal pairings for each of our cultivars. For White Widow, they recommended delicious recipes for Pasta Alla Norma and chocolate protein balls.

Our first recipe is prepared by The Cannabis Cooking Company, an organization that helps consumers, enthusiasts and aspiring chefs cook with the cannabis plant. Cannabis Cooking Company offers classes that are informative, fun, and are a great way to get familiar with something that might seem intimidating. The company also offers the first culinary chef certification in Canada taught by certified chefs.

Tamara Lilien recommends infusing our White Widow cultivar with their Pasta Alla Norma dish.

Coming from a 14-year background in Palliative Care, Tamara has a keen understanding of gaps that exist in the health care system. After experiencing the medical benefits of cannabis firsthand, she transitioned into a career in Cannabis Education and Consulting. Tamara believes strongly that all Canadians deserve easy access to cannabis and associated resources for both medical and recreational purposes.

“White Widow has a sweet, earthy, and woody aroma which pairs nicely with this dish. The herbaceous flavour of the oil complements the flavours in the pasta. Beta-caryophyllene, a terpene found in this cultivar, tastes of basil and oregano, the same herbs we used in this dish. Citrus notes from the limonene further enhance the robust flavours of the pasta.”

Recipe #1: Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish consisting of fried eggplant, garlic, tomatoes, fresh basil, and ricotta salata.

Ingredients

• • • 225g Spaghetti
    • 60ml Extra virgin olive oil
    • 250g Eggplant, ideally Italian, half peeled and cut into ¾ cubes
    • 2 Garlic cloves, sliced
    • 1-2 pinches of red chili flakes
    • 2tsp Oregano, dried
    • ½ Bunch Fresh Basil
    • Ricotta Salata, to grate on top (Pecorino Romano will work as well)
    • Kosher salt or sea salt to taste
    • Black pepper, freshly ground
    • Cannabis infused olive oil, to taste – see dosing info below

Equipment

• • • Large pot for pasta
    • Large fry pan
    • Cutting board
    • Knife
    • Tongs
    • Medium sized bowl
    • Cheese grater
    • Cannabis grinder

Step-By-Step Instructions

1. 1. 1. Bring a large pot of water to a boil. Add salt to taste. (Should taste of the sea: and remember- most of it will end up down the drain). Add pasta as directed.
      2. While the pasta cooks, in a large fry pan over medium/high heat, add ¾ of the olive oil, and fry eggplant until golden brown. Do in batches if needed. Remove to a plate or bowl, but do not drain (unless you’re looking to cut calories, then drain away).
      3. Once the eggplant is browned and removed, add a little more olive oil to the fry pan, and the sliced garlic. Once you see a slight browning, add the chili flakes. Let the chili flakes fry for only a quick moment, and do not let the garlic get too brown. Add the tomatoes – this will stop the garlic and chili from overcooking. Add the oregano.
      4. Crush the tomatoes in the pan but leave a few nice chunks. Tear about two thirds of the basil, place into the sauce and let it cook slightly to infuse.
      5. Let the chili flakes fry for only a quick second, and do not let the garlic get too brown. Add the tomatoes, this will stop the garlic and chili from overcooking.
      6. Once the pasta is cooked, remove from boiling water and place directly into sauce, allowing a little of the pasta water to come along with it. Let the pasta simmer in the sauce for another minute or two. Add a touch of pasta water if it gets too dry. Drizzle in a little extra olive oil. Toss well to coat.
      7. Plate pasta, and top with grated ricotta salata cheese, more fresh torn basil, and of course, your desired dose of cannabis infused olive oil.

Bonus Recipe: Passive Cannabis Infused Olive Oil

• • • 5g 7ACRES White Widow, finely ground
    • 250ml Extra Virgin Olive Oil (‘First Cold Pressed’ is ideal)

• • 

Step-By-Step Instructions

1. 1. 1. Place cannabis and olive oil into Magical Butter machine and cook at 160F for 2 hours. Alternately, use a double boiler and monitor temperature to keep at 160F, stirring every 15 minutes. You may also cook in a mason jar, using the sous vide method, with the water bath set to 160F (71C), again, stirring every 15 minutes.

1. 1. 2. Strain out cannabis through a fine mesh strainer lined with cheesecloth. Press to get out every last drop of goodness that you can.

*Note: This is a passive infusion method that helps to preserve the terpenes and lends a nice herbal flavour to the oil.

Dosing Formula:

• • • 2.5g @ 20% THC = 500mg potential THC
    • 500mg THC x .4 = 200mg
    • Since we used a passive infusion, we lose approximately 60% of the active THC, but many of the delicious tastes and smells of this cannabis are preserved.
    • 200mg in 200ml olive oil infusion = 1mg THC / 1ml oil (assuming 20%THC)
    • 1 tsp oil is 5ml, or 5mg THC & 1 tbsp is 15ml, or 15mg THC

Dosing Accuracy These calculations are based on the assumption of a 100% extraction rate. Using spectrometry (tCheck testing), Cannabis Cooking Company tests show extraction rates between 85% and 92%. We utilize a 100% extraction rate in all of our recipes to ensure that the maximum possible dosage is accounted for and to mitigate accidental overconsumption. 

Our second White Widow-infused recipe was prepared by Cody Lindsay, also known as The Wellness Soldier, who is Canada’s leading cannabis cooking educator with a focus on helping veterans. He is a chef of 20 years that has been featured on Bong Appetit, Leafly, Lift&Co., CLN, CBC, CTV and more. Cody learned to be a cook while serving in the Canadian military.

The Wellness Soldier recommends pairing or infusing 7ACRES’ White Widow with his signature Wellness Peaces (chocolate protein balls) recipe.

“The sweet and woody aromas of White Widow go perfect with my favourite healthy snack, chocolate protein balls. The earthy flavours of the cultivar lend well with the seeds and chocolate used in the protein balls.”

Recipe #2: Wellness Peaces (Chocolate Protein Balls)

The Wellness Soldier’s Chocolate Protein Balls, or “Wellness Peaces” are the perfect snack for when you’re on the go. These little chocolately bites are full of energy and provide a great source of protein and vitamin B.

Ingredients:

• • • 1 cup pitted dates
    • 4 tbsp almond butter
    • 2/3 cups quick oats
    • 1 tbsp white chia seeds
    • 1 tbsp hemp hearts
    • 1-1/2 tbsp goji berries
    • 1/4 cup cacao powder
    • 1 tbsp vanilla
    • 1 ml cannabis infused coconut oil

Equipment:

• • • Food processor / blender
    • Bowl
    • Spatula

Step-By-Step Instructions

For Oil:

• • • Desired amount of ground or crushed White Widow dried flower
    • 1 Cup Coconut Oil

For Stove Top:

• • • Pour oil into pot and put heat on low. DO NOT LET BOIL.
    • Once oil is warm, add your White Widow dried cannabis, stirring until all material is incorporated.
    • Continue stirring every 10 minutes for the next 2 hours, using a cooking thermometer ensure the mixture stays between 93.3C (200F) and 121C (250F).
    • After two hours remove from heat and allow to cool.
    • Once cooled, strain through cheesecloth, and pour into glass container.

For Slow Cooker:

• • • Add oil and White Widow cannabis to crock pot and heat on low for 6-24 hours.
    • Once cooled, strain through cheesecloth, and pour into glass container.

For Chocolate Protein Balls:

1. 1. 1. Add the dates, almond butter, and vanilla in a food processor and run until smooth.
      2. In a separate bowl, mix together the remaining ingredients.
      3. Add the date mixture to the bowl and mix until all ingredients are incorporated.
      4. Once incorporated, shape to the shape you prefer.
      5. Serve, Eat Well, and Be Happy!

Thank you for cooking with us! We hope you enjoy. Share your 7ACRES White Widow-infused recipes with us by tagging @7ACRESmj on Instagram and Twitter for a chance to be featured on our page!

Don’t forget to show The Wellness Soldier and The Cannabis Cooking Company some love as well.

Need to re-up? You can find White Widow in your area here.

How to optimize your PAX Era premium extract vaporizer?

The Supreme Cannabis Company, Inc. has partnered with Pax Labs, Inc. to provide 7ACRES high-end cannabis in Era-compatible pods.

7ACRES is highly respected for cultivating quality cannabis products that are loved by Canadians across the country. Now we’ve partnered with PAX, the global leader in portable cannabis vaporizers, to bring you your favourite cultivars in a vaporizable concentrate format. Taste the robust flavours of 7ACRES flower in a pocket-friendly PAX Era. Available now.

Android users can download the PAX Era Mobile App to help them adjust temperature, monitor battery life and get further information. If you don’t have an Android device, here are some tips to get the most out of your PAX Era.

What is the PAX Era?

The PAX Era is a sleek and compact vaporizer device that is designed for use with cannabis concentrates. The device allows for pre-filled pods to be inserted and swapped out at the user’s convenience.

Minimalistic and relatively small, the PAX Era comes in at just 3.3″ tall, 0.72″ wide and 0.40″ thick.

The PAX Era comes in two parts – the device (or the battery) and the pod (filled with concentrate).

What are the benefits of the PAX Era?

PAX Era devices are perfectly sized and can easily fit in the palm of your hand, your pocket or your bag.

The PAX Era is compatible with SimpleClick™ pods, which are available in a variety of strains from a number of producers. 7ACRES high-end cannabis PAX Era vape pods can be found here.

The PAX Era device lets users customize their experience.

How to Insert PAX Era Pods?

Inserting a concentrate pod into your PAX Era device is straight forward.

Simply take your 7ACRES pod with the mouthpiece side-up and click it in until contact is made with the battery. You will know that your pod has been fully inserted when the LED display on the front of the device pulses white. This is an indicator that the device is ready for use.

When you are finished with one concentrate pod, swapping it out with a new one is just as simple of a process. Pull the old pod out and click the new pod in the exact same way.

The PAX Era will pulse white if ready for use and will show a blue LED indicator if the pod has been disconnected from the battery.

How To Turn On The PAX Era?

The PAX Era device uses sensor technology to detect when a user is inhaling on the mouthpiece so you don’t have to turn the device on or off. When you are ready for consumption, simply bring the device to your lips and begin inhaling for 1-2 seconds to start vaporizing the concentrate contained inside of the PAX Era pod. If the device is out of battery it will not activate.

Charging and Checking Battery Life

When you first purchase a PAX Era device, it may require charging before use. The PAX Era device battery charges using a standard micro USB and a charging cable is included with every device. As the device charges, the LED indicator will display the updated battery level.

While using the PAX Era, you can check the battery level at any time by gently shaking the device side-to-side. The LED indicator will show the current battery level, with each luminated petal representing 25% of the total battery life.

How To Adjust the Temperature?

The PAX Era supports four different temperature settings that range between 520°F to 790°F. You can change these settings even without the mobile app by entering “Temp Set mode”.

Here is how to enter Temp Set mode:

1. 1. Lightly shake the PAX Era device side-to-side: this will display the current battery life.
   2. Once the battery life is displayed, gently but quickly remove the concentrate pod from the device.
   3. Your current temperature setting will be displayed. The device will then begin automatically cycling through all of the 4 temperature settings.
   4. Once the device displays the temperature setting that you desire, quickly but gently re-insert the concentrate pod. This will change the temperature to the chosen setting.

Temperature Settings

Once your device is in Temp Set mode, the LED indicator will adjust to display which of the four settings that you have currently selected:

7ACRES Recommendation: At 7ACRES, we recommend a vaporization temperature of around 610°F for our concentrate pods, which is represented by the “medium low” setting on PAX Era devices. Lower temperature settings allow you to savour and taste the terpenes of 7ACRES’ high-end cannabis concentrates.

Importance of Temperature Control

Temperature can profoundly impact and alter your cannabis vaporization experience. Different temperatures are optimal for different people, products and even occasions, depending on the specific experience that you desire.

The two main experience factors that are dictated by temperature settings are vapour production and flavour.

In general, the higher the temperature setting, the larger amount of vapour that a device will produce. While on a high temperature setting, a single puff or inhale can generate a large vapour cloud, while vaping on lower temperatures allows for a more subtle exhale.

The second factor is flavour – which is one of the most important aspects of enjoying a cannabis product. Adjusting the temperature setting on your PAX Era device has the ability to change the taste of your concentrate pod. Different oils require different temperatures for an optimal experience.