Ingridients: industrial hemp husked cannabis (1 teaspoon ) industrial hemp germ (3 teaspoons)
hemp salt
1 teaspoon * herb oil (50% hemp oil, 50% pumpkin oil, thyme, a few parsley leaves and laurel)
pickled mushrooms - Cantharéllus cibárius
10-15 fresh basil leaves
1 teaspoon - lemon juice
a pinch of black caraway seeds (black cumin).
wine soaked nettle seeds (Teran)
Preparation:
Wash basil. Add salt and lemon. Stir mushrooms among the basil leaves. Add hemp germ, husked hemp seed, nettle seeds, black caraway seeds and sprinkle all ingridients with oil.* Herb oil contains: (50% pumpkin oil, 50% hemp oil, mother's milk, a few leaves of parsley and laurel). All ingredients are put in a glass container and macerated for 1 month.
The basilica regulates digestion, which is why it is an excellent choice for a cold starter. The basilica calms down. In Haiti, the basilica is the protector of the pagan goddess of love of Erzuela. Mexican farmers put the basil in their pockets to attract the look of a loved one ...
Dip nettle seeds for 1 hour in Teran wine. Nettle seeds in red wine were once the best aphrodisiac in our areas.
Pickled mushrooms Cantharéllus cibárius are of great taste, distinctive colors, excellent texture and sensitive aroma of apricots.
Preparation: Pickled mushrooms in vinegar
Ingredients: vinegar, mushroom - Cantharéllus cibárius, 1 teaspoon of sugar, a pinch of salt, rosemary and laurel.
Small solid mushrooms are used, while larger mushrooms are cut to 2 to 3 cm large pieces. Blanch mushrooms for 3 minutes in boiling water. Drain the mushrooms and wash them with cold water. Add herbs to the glasses and fill them with mushrooms. The mixture of vinegar and water in a ratio of 1: 3 (one part of vinegar and three equal parts of water) is salted and sweetened. For half a liter, we use a little spoon of sugar and a pinch of salt.
Aphrodisiacs: wine soaked nettle seeds, basil, garlic, laurel, parsley, hemp germ
Rasta hemp food song:
There is, in a Love cold starter, aphrodisiac only one teaspoon in the wine.
In the company of sprouts, basil and seeds,
the mushroom rules as queen at the frontline.
Orange beauty - Cantharéllus cibárius sends on the cheeks kisses goldfine.
It really is cunning, playful, clever girl, so devine...
GLOBAL HEMP food INNOVATION 2018 finale
WORLD HEMP CONGRESS 2018
Industrial Hemp & Medical Cannabis Event
EU Slovenia, Ljubljana 15. – 17. October 2018
House of the European Union
Information Center of the European Parliament and European Commission Slovenia
Hemp Recipe WINNER & Photos Author:
Ms. Rasta Vrečko / EU SLOVENIA
Creative amateur hemp Chef
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LJUBEZENSKA PREDJED: LISIČKE S KONOPLJINIMI KALČKI IN BAZILIKO
Sestavine:
v semena oluščene konoplje (1 žlička)
v konopljini kalčki (3 žlice)
v konopljina sol (ščepec)
1 žlička *olje z začimbami (50% konopljino olje, 50% bučno olje, materina dušica, nekaj listov peteršilja in lovorja)
v vložene gobe lisičke - Cantharéllus cibárius (3 žlice)
10-15 svežih listov bazilike
sok limone (1 žlička )
semena črne kumine (1 žlička )
koprivna semena namočena v vinu Teran (1 žlička )
Priprava:
Baziliko operemo, posolimo in okisamo z limono. Gobe vmešamo med liste bazilike. Dodamo konopljine kalčke, oluščena konopljina semena, semena koprive, semena črne kumine in začinimo z oljem.
P.S. Olje z začimbami vsebuje: (50% bučno olje, 50% konopljino olje, materina dušica, nekaj listov peteršilja in lovorja) Vse sestavine damo v stekleno posodo in maceriramo 1 mesec.
Bazilika uravnava prebavo, zato je za predjed odlična izbira. Bazilika pomirja. Na Haitiju je bazilika zaščitnica poganske boginje ljubezni Erzulije. Mehiški kmetje so baziliko dajali v žepe, da bi pritegnili pogled ljubljene osebe...
Koprivna semena za 1 uro namočimo v vino Teran. Koprivna semena v črnem vinu veljajo za najboljši afrodiziak na naših območjih.
Vložene lisičke so zaradi prijetnega okusa, izrazite barve, odlične teksture in nežnega vonja po marelicah za mnoge sladokusce najboljše gobe.
Recept Raste Vrečko za vložene lisičke
Sestavine: kis, gobe lisičke - Cantharéllus cibárius, 1 žlička sladkorja, ščepec soli, rožmarin in lovor
Drobne čvrste lisičke pustimo cele, večje zrežemo na 2 do 3 cm velike koščke. Vodo segrejemo do vrelišča in vanjo stresemo gobe. Gobe blanširamo 3 minute. Blanširane gobe odcedimo in speremo s hladno vodo. V kozarčke dodamo zelišča in jih napolnimo z gobami. Mešanico kisa za vlaganje in vode v razmerju 1 :3 (en del kisa in tri enake dele vode) obvezno sladkamo in solimo po okusu. Za pol litra uporabimo žličko sladkorja in ščepec soli. Ko tekočina zavre, jo prelijemo v steklene kozarčke čez lisičke povsem do vrha. Po zapiranju kozarce obrnemo za 3 – 4 minute na glavo, nato jih spet pravilno obrnemo, zložimo na prtiček, pokrijemo in pustimo, da se počasi ohladijo. Kozarce z vloženim lisičkami hranimo v hladnem in temnem prostoru. Če lisičk ne blanširamo, pogrenijo in izgubijo okus.
v Afrodiziaki: koprivna semena namočena v vino, bazilika, česen, lovor, peteršilj, kalčki
V ljubezenski predjedi je koprivnih semen v vinu samo 1 žlička.
V družbi kalčkov, bazilike in konopljinih semen kraljuje lisička.
Oranžna lepotička pošilja poljubčke na lička…
Res je zvita, navihana, prebrisana ženička…
