Sometimes it’s the simple things that make all the difference. Take this savoury yogurt-based raita, a quick sauce that tastes fantastic alongside Indian food, served as a dip for fresh veggies, or drizzled over grilled eggplant, chicken, lamb and pork.
This recipe is designed to provide one dose of cannabis, and can be scaled up or down accordingly.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 bunch mint
1 cup plain, non-fat yogurt
½ lemon, juiced
1 tbsp cannabis-infused oil
salt and pepper, to taste
Crush mint in mortar and pestle.
Add yogurt, lemon juice and cannabis-infused oil.
Mix well. Season with salt and pepper.