Vanilla Ice Cream Instructions

Something so good, you have to try it once. It might not be the healthiest way to medicate but it's ok to indulge once in a while right? NO MACHINE REQUIRED!

1) Follow infusion instructions for honey.

2) Add Milk powder to 1/2 cup of water and stir.

3) Pour the Whipped cream mix and the reconstituted milk in a mixer and mix on full speed until stiff peaks form. This step can also be done in a bowl with a whisk but will take a while.

4) In a separate pan, pour 1 can of condensed milk and the infused honey and mix.

5) Add 1 heaping tablespoon of the whip cream to the condensed milk and honey mixture to lighten the mix.

6) Mix in the rest of the whip cream. Do not over mix! Leave the final mix incorporated but still chunky.

7) Freeze in a deep freezer, or at -18 degrees celsius, for at least 6 hours.

8) Scoop and enjoy.

Mike MisekComment
Sour Peach Gummies Instructions

Your favourite fuzzy gummy meets your favourite herbs. Great for at home and on the go medication.

1) Follow the infusion instructions for honey.

2) Mix the peach crystals with 1 cup of water.

3) Add the peach fluid, gelatin and honey to a small pot. Bring to a light boil and stiir.

4) Once the gelatin is fully dissolved, remove the pot from heat and pour or spoon the mixture into your mold. If you don't have a gummy mold or ice cube tray to shape the gummies, pour into a shallow pan or tray.

5) Place in the freezer for 15 minutes to cool.

6) Remove the gummies from the mold or cut the gelatin in the tray into bite sized gummies.

7) (Optional) To add sour flavour to the gummies there are two options: the quick option is to add the sour sugar at step 3 but for the classic sugar coated exterior, place the gummies on a rack and let sit for 24 hours, flip and repeat. Once the exterior of the gummies are dry, pour the sour sugar mix into a bowl and toss the gummies in the mix. If the gummies are not properly dried the coating will absorb moisture and become slimy.

Mike MisekComment
Penne Alfredo Instructions

Old school tradition meets new school infusions. Enjoy this traditional dish with a dose of your favourite medicinal herb.

1) Follow the infusion instructions for butter and strain your herbs out of the butter.

2) Add 4 cups of water, Penne, sauce mix and infused butter to a pan. Bring to a boil and cook until Penne is tender

3) Spoon out the pan and enjoy. That simple.

 

Mike MisekComment
Mac and Cheese Instructions

Mac n' Cheese n herbs? Yup. It's a great combination. The kit includes: Infusion bag, Emulsifier, Macaroni Elbows and Cheese Mix.

1) Follow the infusion instructions for butter and strain your herbs out of the butter.

2) Bring a pot of water to boil then add the Macaroni elbows.

3) Cook for 5-8 minutes until Macaroni elbows are tender but not too soft.

4) Strain the pasta.

5) Put the macaroni elbows back into the pot, add the infused butter and cheese mix and stir over low heat. (Optional) Add milk for creamy texture.

Mike MisekComment
Infusing your herbs with the EatyourGreen Kit

In your kit you'll find an empty and sealed food grade bag. This bag will take you through the decarboxylation (if needed) and infusion processes while keeping in most of the aroma and flavours comounds of your herbs. This process is easiest with a slow cooker, but can also be done with a double boiler or a simple pot of boiling water.

1) Check online to see if you need to decarboxylate your herb. Some herbs require decarboxylation (cooking at low temperature to activate compounds). If your herb doesn't require decarboxylation skip step 5 and 6.

2) Tear off the seal of the Infusion bag.

3) Fine grind your herbs and place 1-4 grams into the infusion bag. Spread the herbs evenly across the bottom of the bag and seal the zip lock.

4) Fill your slow cooker or pot wih enough water to comfortably cover the bottom half of the bag. Bring it up to 200 farenheight (or low setting on a slow cooker).

5) Submerge the bottom of the bag to the side of your slowcooker/pot and place a heavy bowl upside down over the herbs in the bag. This will keep the herbs in the water and the zip lock seal above the surface of the water.

6) Decarboxylate for 1 hour.

7) Open the zip seal (for as little time as possible and under ventilation to keep aroma low) and add your butter or honey. Empty the Emulsifier bag (the small bag of yellow granules) from the kit into the Infusion bag. Reseal the zip lock and shake the contents. Make sure the herbs are evenly covered and back at the bottom of the bag.

8) Submerge the bag into the water, at the same temperature, and use a heavy bowl like in step 5 if the bag is floating.

9) If infusing butter, keep the Infusion bag and herbs submerged for 1-4 hours. When infusing honey, keep the bag submerged for 4-12 hours.

10) Pull the bag from the heat and separate the herbs from the butter or honey using a fine strainer. Throw out the used herbs and you're done.

 

 

Mike MisekComment