The universe of cannabis pantry products continues to grow, and SPARC has some new items in the store that would make for great holiday gifts as well as great additions to your cannabis cooking repertoire.
Potli is a company that specializes in honey — fresh-farmed honey that is infused with either CBD or CBN, the cannabinoid most associated with aiding sleep. But they also make other products like CBD-infused olive oil, chili oil, and apple cider vinegar, and THC-infused sriracha (scroll down for details).
Potli’s new Dream Honey is made with CBN, and Potli founders Felicity Chen and Christine Yi both swear by it as an essential part of their nightly wind-down routines.
Felicity likes mixing it with ginger tea to enjoy in a bubble bath or just before bed — “During the winters I even set up my tea station right next to my bed so that I can keep my tea piping hot,” she says.
But you can also drizzle it on nut-butter toast or add it to some oatmeal cookies for the perfect, gently sleep-inducing nighttime snack. (And both recipes are vegan.)
For a spicier kick to savory dishes that will pack more of a buzz, check out Potli’s THC-infused sriracha sauce. Drizzle some on your avocado toast for a morning or afternoon treat, or mix it into some crab deviled eggs for a festive holiday cocktail-hour bite.
Sleepytime Nut Butter Toast
2 thick slices of bread
½ cup nut butter of your choice
½ cup sliced strawberries, banana, or other fruit
2 tbsp Potli Dream Honey
¼ cup toasted coconut
½ tsp flaky sea salt (like fleur de sel)
Toast the bread. Divide the nut butter and spread half on each slice. Top each with half the fruit and 1 tbsp of Dream Honey. Sprinkle both slices with coconut and salt.
Bedtime Oatmeal Cookies
1 cup quick-cooking oats
1 ripe banana, mashed
¼ cup walnuts, chopped
¼ cup dark chocolate-covered cherries, chopped
½ cup nut butter (preferably peanut butter)
¼ cup Potli Dream Honey
Preheat oven to 350 degrees. Heat Dream Honey over low heat. Combine dry ingredients with banana in a bowl, and mix in the peanut butter and the warmed honey. Form cookies and bake for 12 to 15 minutes, until golden brown (or enjoy the no-bake cookie dough as-is).
Elevated Avocado Toast
1 ripe avocado
1 thick slice sourdough bread, toasted
6 ml Potli Cannabis-infused Sriracha
Salt and pepper to taste
Slice avocado and arrange on toast. Drizzle with lemon juice and dab with sriracha — using dropper measurement for a 5mg dose, or more if you choose. Top with salt and pepper, and/or add a fried egg, cherry tomatoes, or garlic powder.
Crabby Deviled Eggs
(adapted from chef Tracey Shepos Cenami, formerly of Monti’s in Santa Rosa)
6 eggs, hard-boiled and peeled
1 lb. fresh Dungeness crab meat, cleaned and picked over for any shells
½ cup mayonnaise
½ bunch green onions, minced
1 tbsp Potli Cannabis-infused Sriracha (~15mg)
1 tbsp minced preserved lemon
Togarashi spice (also known as Japanese 7 spice)
Hard-boil 6 eggs. (12 minutes followed by a 8-10 minute ice water bath works.)
In a medium bowl, gently mix the crabmeat, mayonnaise, green onions, Potli Sriracha, and preserved lemon peel. Once the eggs have cooled completely, cut them in half longways. Scoop out yolks, chop them, and incorporate yolks into crab mixture. Place on your preferred dish and top each with 1-2 tablespoons of crab mixture. Garnish with green onion and a little sprinkle of Togarashi spice.
Find more great recipes for Potli’s products here.