Flower Food is a CBD cooking oil company. As of now they offer Rosemary Garlic Oil and CoCo Loco, a coconut oil blend (MY FAVE). If you’re new to cooking with cannabis, this is a great place to start if you want to enter the realm of greatness.
CBD is all relaxation without intoxication and is one of the most found chemical compounds in the cannabis plant. Unlike the more famous molecule THC, CBD is completely non-psychoactive. So don’t expect to get “high” off of this organic chemical just enjoy the chill vibes one drop at a time.
About these salmon tacos shall we?
- Salmon (skin on)
- Jalapeños 2-3
- Purple cabbage
- Garlic paste (usually sold in a tube).
- Spices: red pepper flakes, black salt, fresh ground pepper.
- On a flat grill plan that is preheated, place olive oil and your salmon filet with skin on faced skin side down. Let’s make it crispy.
- On the meat side up, spread garlic paste and spices, and 5-7 drops of GARLIC ROSEMARY CBD OIL, rubbing everything around with a spoon.
- Chop your jalapeño slices and add to your pan, let them brown.
- 10 min following, flip over your salmon to the meat side down. Let sit for 10-13 min more on medium heat or maybe a little more depending on how thick you Salmon piece is.
- While your salmon is cooking, shred some salmon, and warm you your tortillas.
- You can serve with rice and beans or eat them alone.
- Remove your salmon and strip/ chop your meat into taco size pieces.
- Plate your tortillas, salmon, cabbage and add things like chopped tomatoes, jalapeños, or guacamole to make it bomb-er.
To purchase your own CBD Oil from Flower Food that you can add to any food or beverage hit them up on Instagram at @flwrfood and tell them I sent you!
The lust to grab a pair. It was fortunate for me to work for the company but you’d think it was just THAT easy. You have no idea! For what it’s worth, yeezy taught me, and by that, I mean this new wavy recipe for my life and let’s not forget that its veganly delicious! Let’s get to the point shall we?
- Yakisoba Noodles
- Pea pods and carrots
- Green onion
- Peanut sauce
- Soy sauce
- Minced garlic
- Chopped peanuts
- 1 Portabello cap (per person)
- Mince your garlic and simmer/ steam your pea pods and carrots in 2oz peanut sauce and 4oz of water on medium heat.
- Prepare to drop in a pack of yakisoba noodles. They should come packaged al dente so you’re really adding them towards the end to finish them off.
- Add in your noodles and two table spoons of soy sauce (add more water if you have none left 1-2oz).
- Toss around careful not to break the noodles. Just enough to mix your ingredients.
- Cut your Portabello cap into strips, hold these to the side.
- Remove your stir fry from the pan/ wok.
- Using the same pan or wok, add your mushrooms to get coated with sauce and warm up. This shouldn’t take longer than 3 minutes since the pot was already warm.
- Remove and plate with your stir fry. You can add more garlic, chopped green onions, sesame seeds and crushed peanuts. Have fun with it.
This one is my favorite recipe of the series. I guess this is what they mean when they say: save the best for last. 🙂
Thank you for enjoying the series with me and a huge shoutout to Briana Lopez the beautiful photographer that grasped my vision in seconds. Stay tuned for more series and great recipes! Until next time.
Finding the most comfortable shoe in your favorite print in one of your favorite colors is, well, bliss! Like noted in my previous post, adidas and their boost technology is something you have to experience for yourself! Let me tell you, it’s nothing to play with. If you’re able to get your hands on a pair of adidas with BOOST do not, I REPEAT, do not sleep on them! Just like you shouldn’t sleep on this spicy kick-ass vegan recipe! Let’s get to it shall we?
Ingredients: (serves 4)
- 3-4 cups of jackfruit (I bought it at Ralphs).
- 2 cups of white rice
- 1 can of red beans
- 15-20 Brussel Sprouts
- Jamaican Jerk sauce (mild)
- Plantain chips (for garnish and snacking lol)
- Spices: minced garlic, black pepper, seasoning salt, crushed red pepper, thyme and oregano.
- Start by boiling a medium pot of water for your rice. Once boiled, pour in your rice and set to boil. For every cup of rice you will need 2 cups of water, friendly reminder.
- Cut your Brussel Sprouts in half and toss them in 1 tablespoon EVOO with minced garlic and a pinch of your herbs and seasoning salt and pepper. Set aside to sauté.
- Remove your jack fruit from the package and rub the Jamaican Jerk sauce to it to also sauté with EVOO or bake (make sure oven is preheated to 325 degrees) for no more than 15 min. Once the rice is almost done add your can of strained red beans to finish the side choice. Add in pepper, seasoning salt and crushed red pepper. Reduce your heat down to a simmer and finish off.
- Cook your Brussel Sprouts on medium heat and watch them char and brown a little. Just makes them better tossing them around frequently. Adding in a little water (1/3 cup) to steam away the core of the Brussel helps them soften up in the center.
- Taste everything to make sure the flavor and spice levels are to your liking and begin to plate. Grab your plantain chips and go! Get your tastebuds ready because it’s going to be spicaaay!
The series is almost over (Sadface)! I just want you to be ready because you know what the say? Save the best for last. Stay tuned!
Adidas is not only a brand its a lifestyle. With collabs from all walks of life such as fashion icon Jeremy Scott, soccer superstar Lionel Messi, tennis legend Stan Smith and SO many others to name, adidas is here to play no games. With its revolution to comfort, using BOOST technology the energy return and comfortability has no comparison. Not only are the shoes comfortable, they come in the best styles and colors, so dope that the style master himself, Pharrell Williams, decided to bless the brand; giving us the Human Race NMD’s! On behalf of his global influence, I decided to go a little international and make a delicious curry recipe the whole fam can enjoy!
Williams, sending a powerful message in turbulent times with this design as a wearable vessel, continues to impose his forceful influence on sneaker culture with this new NMD. Nice Kicks – Darren Griffin
This 4-part series will showcase a favorite shoe of mine and a vegan recipe for lunch or dinner to get you through your day. Did I mention all recipes are of 2 servings or more are all under $15?! Lets dive right in to the recipe shall we?
Chickpea Curry over Wild Rice:
- 1 can of chickpeas (garbanzo beans)
- 1 can of coconut milk
- 2 table spoons of curry powder
- wild rice
- In a medium pot set 2/3 can of coconut milk to a boil (you may use the remainder later).
- Strain your chickpeas and set in the pot to boil
- Add in your curry powder (and any other spices or veggies like mushrooms, grilled onions, get creative).
- boil your wild rice. remember for every one cup of uncooked rice you will need two cups of water. Just remember the ratio, it’s simple!
- Once your rice is done and you can simmer your curry chickpeas and let them cool down a bit before plating. If the chickpeas have become TOO thick, you can always add more coconut milk which is why we left some in the can.
- plate and enjoy!
This simple lunch is a comfort meal of rice and beans done up international style. It’s a simple quick recipe but its good when you don’t have time for anything extravagant or just time in general, I understand and thats what I’m here for! Just remember, time doesn’t mean you have to sacrifice flavor, so keep it street and keep it spicy!
I love shoes! Just as much as I love food. They can be the pop of color you need to balance a drab jeans and white tee kinda day, when you’re running errands at your laziest. Oh, the essence of adulting is here and knowing that a comfortable pair of shoes and healthy diet is required, means you’re half way there (sigh, I wish life were this simple).
This 4-part series will showcase a favorite shoe of mine and a vegan recipe for lunch or dinner to get you through your day. Did I mention all recipes are of 2 servings or more are all under $15?! Lets dive right in!
One of my favorite Van’s collabs was that of Disney + Pixar’s Toy Story. It was one of their most profitable drops and had millennials reaching back in their childhoods and reconnecting with Andy and his crew for an awaited release. The shoes featured here are one of the female exclusive models the Little Bo Peep edition to a family of many toys, I mean, shoes.
The fun theme and lighter pastels are a great addition to spring and since we’re talking toy’s, Mr. Potato Head was also one of my favorites as a child, so I dedicated this recipe to him:
Vegan Potato and Mango Tacos:
[Serves 2ppl @ 3 mini-tacos each.]
- 5 medium golden potatoes
- 1 red bell pepper
- 5 cilantro leaves
- 1 avocado
- 4oz mango salsa
- 1/3 cup EVOO (olive oil)
- 6 mini taco tortillas
- spices: 1/2tbsp garlic salt, 1/2tbsp seasoning salt, 1/2tbsp rep pepper flakes, 1tbsp black pepper
- Bring water to boil in a medium pot.
- Drop in your 5 medium potatoes, cut into fourths, this will allow them to boil faster and make them easier to mash later on. While those are cooking you will chop your red bell pepper into julienne pieces, fajita style.
- Once boiled, (make sure not to boil them too hard or they will lose it’s structure that you want for potato texture) drain all the water out and add 1/3 cup of EVOO and 1/3 water, your sliced bell pepper and spices to the pot stirring occasionally.
- Using a fork or a masher mix your potatoes almost to a mashed still keeping some chunk pieces of potato. Let simmer. Add spices to taste.
- Fry, microwave warm or stovetop heat your tortillas.
- cut your fresh avocado and mash on the love to as many tacos you’d like.
- Plate and enjoy!