Photo by Eva Kolenko

Tree Hugger Salad

1 cup tricolored quinoa
½ cup pearl barley
½ cup bulgur wheat or kamut
¼ cup amaranth
¼ cup millet
¼ cup apple cider vinegar
¼ cup rice wine vinegar
2 tablespoons CBD-medicated sugar*
1 tablespoon maple syrup
1 tablespoon blackstrap molasses
2 tablespoons dark brown sugar
1-inch piece fresh ginger, peeled and grated
½ cup extra-virgin olive oil
Sea salt, as needed 
½ teaspoon fresh cracked black pepper
1 large apple, diced small 
¼ cup dry cranberries
¼ toasted hazelnuts
¼ cup toasted sunflower seeds
¼ cup toasted pumpkin seeds
¼ cup toasted pine nuts
¼ cup organic golden raisins
¼ cup toasted organic hemp seeds
¼ cup dried currants
6 ounces baby kale or arugula
½ cup pomegranate seeds
10-12 young cannabis leaves

In a dry cast-iron skillet, toast each grain separately over medium-high heat, stirring constantly; set aside. Cook each individually in salted water according to package directions; strain in cold water; set aside.

In a stainless steel bowl, whisk together the vinegars, weed sugar, maple syrup, molasses, brown sugar and ginger. While whisking vigorously, slowly add oil to emulsify into a thick dressing. Season with salt and pepper; set aside.

In a large bowl, combine the remaining ingredients except the greens, pomegranate seeds and cannabis leaves, and toss with enough dressing to coat.

To serve, toss together the greens and grains, adding more dressing to coat if needed. Top with pomegranate seeds and cannabis leaves. Makes 8 servings, each about  2.5 mg THC.

Recipes courtesy of Sebastian Carosi who uses a medicated cannabis sugar of 10:1 (10 parts CBD to 1 part THC).