Mexico is known for some of the greatest cuisine on the planet. Its dishes are widely enjoyed all over the world thanks to the intricate style of cooking. One of our favourite dishes, and you may have seen a special recipe in particular, is mole sauce (pronounced mo-lay). While mole’s actual origins remain a mystery, there’s evidence it was used early on by the Aztecs who served it to Emperors and as an offering for the gods.

Typically, a traditional mole sauce features some type of fruit, nut, chili pepper, a spice like black pepper, cinnamon, or cumin, and sometimes a bit of chocolate! But recipes can vary to feature a wide variety of different ingredients and flavours—from fruity, to spicy, to savoury, and everything in between. Mole sauce can be used on a number of dishes, including as a topping for pulled pork, chicken, steak, or even on enchiladas. If you’re a vegetarian, simmer your vegetables in the sauce then spoon it over rice!

For those looking to make their mole a little more holy, try our recipe for Bhang-infused vegetarian mole!

You will need:

• 2 onions chopped
• 2 tablespoons of vegetable oil (grapeseed or canola can be substituted)
• ½ teaspoon of ground coriander
• ½ teaspoon of ground aniseed
• 1 ½ tablespoons of chile powder
• 1 teaspoon of ground cumin
• ¼ teaspoon of ground cinnamon
• 1 teaspoon of sugar
• ⅛ teaspoon of ground cloves
• 2 Bhang milk or dark chocolate bars finely chopped
• 2 tablespoons of peanut butter
• 2 cups of vegetable stock or water
• 1 can of rotel tomatoes and chilis
• 2 tablespoons of raisins
• 3 garlic cloves finely chopped and mashed to paste with ¾ teaspoon of salt
• Sesame seeds, sliced radishes, and cilantro sprigs for garnish

Instructions:

1. In a large skillet, heat the oil over medium-high temperature
2. Put in the onions and saute until golden
3. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and stir for one minute
4. Reduce the heat to medium and stir in the finely chopped Bhang chocolate, peanut butter, water or vegetable stock, tomatoes and chilis, raisins, garlic paste, and salt
5. Let simmer for 20 minutes while stirring occasionally
6. In batches, transfer the sauce into a blender and puree until smooth
7. Enjoy with your favourite foods!

What do chocolate and cannabis have in common? Well, besides both starting with the letter C? Oddly, there are a lot of similarities between the two, which might be why they’re at the top of a lot of peoples’ list of favourite things!

The biggest similarity between chocolate and cannabis is how much you can find them weaved throughout human history. For thousands of years, and across many cultures, our ancestors have turned to either chocolate or cannabis as medicine and to this day, both are used by people to treat different conditions—or just for fun.

Specifically, there’s evidence of chocolate being used as early as 4,000 years ago in ancient Mesoamerica, which was populated by civilizations like the Olmec, Zapotec, Maya, Toltec, and Aztec peoples. We have the Olmec to thank for turning cacao beans into chocolate, by the way. After that brilliant invention, the Mayans then used chocolate as a drink hundreds of years later. The beverage generally consisted of cacao seeds, chilies, water, and cornmeal. It wasn’t meant to be enjoyed as the decadent hot chocolate we know today, but rather used in healing rituals and practices.

Eventually, and thankfully, chocolate made its way to Europe, specifically Spain. Though there are conflicting reports as to how it got to Europe, some say chocolate was discovered by Christopher Columbus when he intercepted a trade ship, while others credit the Spanish conquistador Hernán Cortés. No matter how it got here, we’re just happy it did. It wasn’t long before this new treat became popular throughout the continent, although its naturally bitter taste was altered with sugar and honey to make it more palatable to the Europeans.

By 1828, the industrial revolution had started taking hold and the chocolate press was invented. The revolutionary machine squeezed cocoa butter from roasted cacao beans leaving behind a fine powder, which was mixed with liquids and poured into a mould, becoming the chocolate bar we’re all familiar with. Of course, as time went on, chocolate bars (and products in general) evolved into crazy creations we love today, including cannabis-infused chocolate bars.

So who do we have to thank for putting cannabis and chocolate together? There’s no clear answer. The first mention of cannabis-infused food was in 2000 BC in India, a cannabis-infused drink known as bhang made with yogurt, nuts, spices, and rose water—and cannabis. In Europe, the first mention of edibles in Europe is believed to be in a cookbook titled De Honesta Voluptate et Valetudine in 1465, although it wasn’t until the early 1960s that the first cannabis-infused recipe was published in a cookbook called The Alice B. Toklas Cookbook. The recipe was for “Hashish Fudge,” and ultimately became the recipe synonymous with “cannabis brownies.” Surely there were people who experimented with cannabis and chocolate over the course of history, but these are the moments of record that are often referenced in cannabis culture.

Cannabis and chocolate make an incredible pair, not just because of the flavour but also because of how they work together. When you ingest cannabis, it’s processed differently by your body than if you smoked it, and it needs to be accompanied by a fat so it can be absorbed effectively. The fat content in chocolate helps improve the bioavailability of THC, which means better delivery to your Endocannabinoid system.

For more information on cannabis infused chocolate and how well they work together, check out Indiva’s guide to that very subject.

Enjoy!

6 Tips to Throwing Your Own Cannabis Dinner Party

Dinner parties are great, cannabis dinner parties are even better. That being said, it feels a bit strange to think they’re even an option! For almost a century, cannabis consumption was taboo and marginalized from mainstream society, often done in the dark for fear of being judged by the people around you. Now, thanks to legalization, seasoned users and newbies alike can partake in a delicious meal where spirits will go from high to…well, a different high.

Hosting a cannabis dinner party can be a complicated undertaking, though. There’s a lot of responsibility you’re taking on. For example, how do you prevent your guests from getting so high that they can’t get home? And how do your guests know when they’ve had enough?

Before we get into any of those steps though, there’s one thing that cannot be stressed enough: everyone who is attending the party must be of legal age and be aware that the food served will be infused. It’s never safe to have children around cannabis, and it’s up to every individual person to decide if they’re going to consume cannabis!

Whew, now that that’s out of the way, let’s get into the fun stuff!

Cannabis dinner parties are growing in popularity as more and more people become comfortable with cannabis consumption. It’s no longer something you have to hide from your parents. Cannabis can be incorporated into tons of different recipes, making it a fun night for you and your friends. According to Michael Morgan, founder and owner of The Green Chef, “there are a lot of newcomers to cannabis that are trying to feel this [experience] out.”

The appeal of a cannabis dinner party is how “normal” the consumption feels. There’s no smoking, no vaping, no capsules to swallow. By infusing cannabis into the foods themselves, you can have a new, exciting experience that still feels high-end (pun intended). Here are some tips for throwing the best cannabis dinner party in town.

1. Safety first

According to Morgan, the first priority when throwing a cannabis dinner party at home is to be aware of who’s attending, what they’ll be consuming, and what their limits might be. Safety always comes first. Always.

“I’m a big advocate for safety and responsible usage,” he stressed. “You don’t want to create a bad experience, so before I serve anything to anybody I’m usually trying to survey the room to understand people with different tolerance levels.”

Also consider sending out some information on cannabis when you invite people over. Helpful links, the timeline, the onset of effects, the potential effects—this stuff may seem like common knowledge to you, but newer consumers could be intimidated by all the unknowns surrounding cannabis.

2. Provide uninfused options

It may feel counterintuitive to make non-infused dishes for a cannabis dinner party, but it could help people feel more comfortable. For some of the less experienced consumers, make the same dishes as everyone else, just with a decreased amount of THC. It’s also a good idea to provide (clearly marked) uninfused options for those who have had too much or don’t want to be intoxicated—like the designated driver, for example. Further, have a conversation with the guests early on to ensure they understand the concept that edibles can take a while to kick in. Education is key to a good time.

3. Pick the right strains

Choosing the right strains is also an important part of the process, as strains anecdotally known to have more sedating effects can leave you with snoozing guests! Also think about the order in which people are eating the foods. Since it can take anywhere from 30 minutes to 2 hours for edibles to kick in, consider serving some more potent appetizers as guests arrive, then serve dishes that are gradually less potent to help avoid over consumption.

4. Think about more than just dinner

Another interesting idea that Morgan suggested is to have activities planned for the guests. It’s a party, after all!

“If people are sitting at the table for the entire duration of the evening, they tend to get sedated,” said Morgan. “Sometimes a quick game of charades or limbo, something to get their body moving and their blood flowing in-between courses.”

5. Make sure your recipes are fatty

If you’re not sure what to cook, there are an endless amount of cannabis-infused recipes on the web for inspiration, including the Indiva website. Be sure that all courses have an element of fat to them, as fat helps increase the bioavailability of cannabinoids so you’re getting the most of your meal!

6. Safety. Again.

Start with safety, end with safety. As the host of a cannabis dinner party, it’s your responsibility to make sure your guests have the ability to get home or have a place to stay. This could mean a designated driver, Uber, taxi, or even an Airbnb within walking distance. Or, be prepared to have an abundance of couch surfers.

“You can’t control what people are going to do, but you still have to lay the ground rules and then hope that people are going to abide by them,” shared Morgan.

And there you have it! Six steps to hosting the perfect cannabis dinner party. Remember, start low, go slow, and make sure everyone consumes responsibly. Bon appetit!

Recipe: Roasted Baby Carrots with Balsamic-Bitter Chocolate Syrup

When we think about cannabis-infused foods we tend to think of sweet treats: brownies, cookies, gummies, the list goes on. But cannabis is a very diverse ingredient and we found a way to add a little cannabis to your daily dose of vegetables with this recipe for Roasted Baby Carrots with Balsamic-Bitter Bhang Chocolate Syrup. That’s right, cannabis-infused chocolate as a sauce for baby carrots.

Here’s what you’ll need for the carrots:

• 3 pounds of baby carrots
• 3 tablespoons extra-virgin olive oil
• 1 ½ teaspoons of kosher salt
• 5 sprigs of fresh thyme
• ¼ cup of sugar
• 1 teaspoon of ground cinnamon
• ½ teaspoon of freshly grated nutmeg
• ½ teaspoon of ground allspice

What you’ll need for the syrup:

• ½ cup of aged balsamic vinegar
• ½ ounce of Bhang Dark Chocolate, chopped
• ½ teaspoon honey
• Generous pinch kosher salt

Instructions:

1. Preheat the oven to 375 degrees fahrenheit
2. Place the carrots on a sheet pan in a single layer and drizzle them with olive oil. Sprinkle salt over the carrots and lay thyme sprigs on top
3. Roast until the carrots are tender and brown in spots, turning once or twice, for about 35 minutes
4. The syrup should be made while the carrots are cooking. Start by putting the vinegar in a small saucepan and simmer over medium-low heat until it’s reduced to ¼ cup
5. Remove the pan from the heat and add the Bhang THC Dark Chocolate
6. Let the chocolate melt for 30 seconds and then stir it until the chocolate has melted into a smooth consistency
7. Stir in the honey and salt
8. When serving, discard the thyme and arrange the carrots on a serving dish. Drizzle the syrup generously on top and serve immediately

How to make a deep fried cannabis chocolate bar

Deep-fried chocolate bars are attributed to a Scottish man named John Davie, who in 1992 had the idea to deep-fry a Mars bar in batter. It started as a novelty and quickly because very popular, with variations and different frying techniques popping up all over. Today, we offer you a recipe for a cannabis-infused version of this fan favourite, using Bhang chocolate.

What You’ll Need:

• 2 Cups of All-Purpose Flour
• 1 cup corn flour
• ⅛ tsp baking soda
• 2 cups milk
• 1 cup vegetable oil for frying
• 1 or 2 Bhang chocolate bars of your choice

Directions:

1. Whisk together the all-purpose flour, corn flour, and baking soda in a shallow bowl.
2. Pour the milk into the bowl until it forms a batter with thin consistency.
3. Heat the vegetable oil in a deep-fryer or on a skillet set to 350 degrees fahrenheit.
4. Take the Bhang chocolate and dip them in the batter until they are fully coated.
5. Place coated chocolate bars into the oil or on the skillet.
6. Fry for 2-3 minutes or until golden brown.
7. Remove the bars from the fryer and place on a small rack to cool and let excess oil drain.

Remember: with any cannabis product its always best to start low and go slow. Refer to Health Canada’s guidelines on cannabis consumption for more information.

As with any cannabis product, never share with anyone under the age of 19, and keep cannabis out of reach of minors at all times.

Cookies are not a new thing. Heck, cannabis cookies aren’t even a new thing. But Slow Ride Bakery has taken cannabis cookies and turned them into something even better than anyone could have dreamed.

People love supporting local, and that’s exactly what you’re doing when you buy from Slow Ride Bakery. Vik and Karen Dhawan started Slow Ride Bakery in 2019, but it started in their hearts long before that. Karen, head baker, CEO, and co-founder of Slow Ride, has been an avid (and amazing) baker for years, often testing her non-infused recipes on friends, family, and even Vik’s co-workers. Due to an injury that left her with chronic pain, Karen has also been a medical patient for over 15 years. She wanted to find new and innovative ways to ingest cannabis while following her life-long passion for baking.

“We’re Canada’s first mom and pop edibles company, delivering handmade cookies baked with love,” says Karen. “People need more homemade baking in their lives.”

Vik’s experience in the cannabis regulatory and private sectors, plus the legislation on micro-growers becoming more clear, gave the Dhawan’s the confidence to apply for their micro-processing license. Vik and Karen have done everything for Slow Ride themselves. From securing their licensing to fitting and finishing the facility with minimal help, they made sure this business was something to be proud of.

Slow Ride Bakery is Canada’s smallest cannabis processor, operating out of 800 licensed square feet in Ottawa, Ontario. Their focus is on execution and practicality, ensuring every cookie that leaves their facility is perfect down to the last crumb.

Every Slow Ride Bakery cookie is made using real ingredients, never preservatives, which is how they’re able to recreate the flavours you always think of when it comes to home baked goods. All the cookies are made by Karen in small batches, and infused with cannabis distillate from Motif Labs.

Indiva will be releasing three Slow Ride Bakery cookies across Ontario, each of which will make your mouth water and yearn for a glass of milk. They can also be frozen for up to three months to enjoy at a later date.

• Big Chocolate Cookie: Chocoholics unite! This cookie features three different types of chocolate: milk chocolate, dark chocolate, and Dutch cocoa powder. The Big Chocolate Cookie has a brownie-like texture sure to satisfy any sweet tooth. Each package contains one cookie with 10 mg of THC.
• Peanut Butter Cookie: The cookie you know and love, just with a cannabis twist. The Peanut Butter Cookie is a soft-baked buttery delight with the classic peanut butter cookie flavour. These cookies are delicate and light, but incredibly satisfying. Each package contains one cookie with 10 mg of THC.
• Spicy Ginger Cookie: Not every cookie needs to be overly sweet. Sometimes a spicy ginger cookie is just what you need. With hints of ginger, cinnamon, and cloves the Spicy Ginger Cookie is a soft-baked gingerbread with deep molasses flavour. Each package contains one cookie with 10 mg of THC.

These cookies are just like grandma used to make…well, sorta. You can follow Slow Ride Bakery on Twitter or Instagram to see all the sweet treats coming your way!