CannaVores

12/25/2019

New “LIMITED EDITION” Banana Kush shirt is on the site 💯

CannaVores.com

11/09/2019

Research & Development plays a very big role in our company. Have you ever taken a minute to read the ingredients in your medibles? You'd be surprised! Our industry is being flooded by companies who have little to no interest in the customers well being. We work extremely hard and pride ourselves in bringing you products with the most natural ingredients. We are here to promote health & wellness

11/04/2019

We now offer our vegan gummies in a delicious 𝘽𝙚𝙧𝙧𝙮 𝘽𝙡𝙚𝙣𝙙 🌈🍇 for all you berry lovers!!

Flavors include :

☆Acai
☆Blackberry
☆Blueberry
☆Raspberry ☆Strawberry

10/31/2019

10/23/2019

This super soft unisex fleece hoodie will keep away cold at long winter nights. High quality print will make it an instant favorite in every wardrobe.

07/17/2019

Dosed Dilly Pickle Fries with Garlic Aioli
(Serves 4-6)

Ingredients:
Pickle Fries
4 cups vegetable oil (do not use cannabis-infused oil—see notes above!)
1 large jar (32–ounce) whole dill pickles, drained
2 ½ cups panko bread crumbs
1 teaspoon garlic powder
1 tablespoon chili powder
½ teaspoon table salt
½ teaspoon freshly cracked black pepper
1 cup all-purpose flour
1 ½ cups buttermilk, shaken
Flaky sea salt (such as Maldon) for finishing
Garlic Aioli
1 cup store bought mayonnaise
2 tablespoons infused extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed in garlic press or grated finely on a Microplane
Dash of sriracha sauce
Kosher salt and freshly cracked black pepper, to taste

Instructions:
Fries-
In a large mixing bowl, mix the panko bread crumbs, garlic powder, chili powder, salt, and pepper. Place the flour in another bowl and pour the buttermilk into a third bowl. This is your breading station.
Slice pickles into ¼-inch-thick rounds. Start by dipping each pickle slice into the flour, shake off excess. Next dip in the buttermilk and shake off excess. Finally, coat each slice in the seasoned panko crumbs. Place on a platter or sheet pan to prepare for frying in batches.

In a large, deep pot, heat your vegetable oil to 375 degrees. Line a baking sheet with paper towels.

Carefully place a few coated pickles into the hot oil. Do not over crowd the pot as this will lower the heat of the oil and your pickles will taste greasy. Fry for 2 minutes on the first side and the flip and fry for another 2 minutes or until golden brown and crispy. Lift the pickles out of the oil with a slotted spoon and drain on the paper towels.

Finish frying the rest of the pickles and season with flaky sea salt and freshly cracked pepper while still warm. Serve warm with the aioli.

Aioli-
Whisk all the ingredients together in a small bowl. Taste for seasoning and add salt, pepper or more sriracha sauce as needed.

07/17/2019

The most adorable jello shots you’ve ever seen. These skip the booze; they’re tincture infused!

Fun fact: If you choose a strawberry-flavored gelatin, the “melon” portion will be red. If you choose a watermelon-flavored pectin/gelatin, it will be pink. Both look pretty (and impressive)!


Recipe: Mello Jello Melons
Makes 12
What you’ll need:
6 medium limes
1 box (3 oz) of strawberry or watermelon flavored pectin/gelatin
1 cup boiling water
1 cup cold water
60mg cannabis infused tincture*
Black sesame seeds (optional), for garnish
A muffin tin
A sharp, serrated knife
*See instructions below for details on dosing.

What to do:

Cut limes in half lengthwise (pole to pole) and juice them. We recommend a reamer if you have one. The juice isn’t needed here, so reserve all that limey goodness for another recipe, like our Medicated Mojito Mint Popsicles, perhaps? (You can also freeze it in ice cube trays for a future creation!)

Carefully turn the limes inside out to pull out the membrane that connects the flesh to the rind. If the lime is not cleaned out all the way, the pith (white part) will be visible under the gelatin. Be careful not to break through the lime skin! Alternatively, try using a grapefruit spoon to help lift out the flesh under the membrane near the ends.

Nestle each lime half -cut side up- into the cups of a muffin pan. (This prevents them from spilling over when filled).

To make the pectin/gelatin filling: Bring 1 c. water to a boil in a medium saucepan. Whisk pectin/gelatin into boiling water until dissolved. Next, stir in 1 c. cold water.
Carefully pour the pectin/gelatin mixture into lime halves up to the very top so they are almost overflowing.

Add your desired amount of cannabis tincture to each filled lime half. Tinctures contain approximately .5 mg of THC/CBD per drop. We recommend starting with a dose of 5mg (10 drops) per serving. That’s around 20 drops of tincture per lime half, since you’re going to be quartering them once they’ve set. Stir your drops gently with a toothpick to evenly distribute the tincture.

Chill in the refrigerator for 2-4 hours.

When the pectin/gelatin is firm, cut each lime in half straight down lengthwise with a sharp, non-serrated knife. It is best to cut straight down- avoid a sawing motion so your slice stays smooth. Garnish with 5-10 randomly placed black sesame seeds, if desired.

07/14/2019

This recipe is quick, easy and made with heart healthy freshly chopped pistachios.

07/13/2019

Stoned Pizza has 3 secret locations in Brooklyn.

Customers can order pizzas, chicken wings, sodas, etc. that have been infused with cannabis. (And not just CBD!)

It's totally illegal, but enforcing ma*****na laws is a low priority for NY police.

07/12/2019

The good stuff is always Lab Tested 😩😍

07/09/2019

on a hot day 😍😍

07/09/2019

Mexican Street Tacos! 🌮 Made with raw chimichurri sauce that’s infused with coconut … they’re gonna make you say olé. 🌱🌽🌶