Smoky Green Bloody Mary by Sous Weed
About Sous Weed: Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed, a photo contributor at Stock Pot Images, and recipe contributor at KQED Bay Area Bites.
In 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, was released Fall 2018. Monica also has photography published in Ganja Yoga with Dee Dussault and Harper Collins. Monica has a chef feature and recipe published in the Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.
Monica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, NBC Asian America, Forbes, ABC7, PopSugar, UPROXX, High Times, Cannabis Now, MJ Lifestyle, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, Leafly, and MJINews.
From the chef: When I think of Thanksgiving mornings, Bloody Marys are top of mind. What better way to get the holiday festivities started? Oh, wait–cannabis! This Smoky Green Bloody Mary is made with roasted tomatillos, tomatoes, and jalapeños for a kick in the taste buds. For those looking for an alcohol-free mocktail, skip the liquor and add a dropper-full of Chemistry’s High THCA Sweet Retreat. This thoughtful blend of non-intoxicating THCA alongside a micro-dose of THC has been known to deliver relief from a myriad of minor aches, pains and inflammation without the high. If you’re looking for a boozy start to the day, try a shot of smoky mezcal with this bloody mary mix instead of the traditional vodka.
Smoky Green Bloody Mary by Sous Weed Product: Chemistry High THCA: Sweet Retreat Dosage: 10mg THCa | 1mg THC per serving Serves 6
Ingredients: • 1/2 lb tomatillos, husked, halved • 1 lb green and yellow tomatoes, halved • 2 garlic cloves • 1 lime, halved • 2 jalapeños, halved and seeded • 1 tsp kosher salt • 1 Persian cucumber, quartered • 1 pinch celery seeds • 1/4 cup cilantro leaves • 1 Tbsp apple cider vinegar • 1 1/2 cup cold water • Salt and cracked black pepper to taste • Ice • Chemistry High THCA Full-Spectrum Cannabis Tincture* • Lime rounds, to garnish • Cherry tomatoes, to garnish • Pickled green beans, to garnish, optional
Directions 1. Preheat oven to 425ºF. Prepare a baking sheet with parchment paper. In a large mixing bowl, toss tomatillos, tomatoes, garlic cloves, lime halves, and jalapeños with olive oil and salt. Lay ingredients on baking sheet, cut side up. Roast for 30 minutes. 2. In a blender, add all roasted vegetables, roasted lime juice (discard rind,) cucumber, celery seed, cilantro, apple cider vinegar, and water. Blend until smooth. Add more or less water if needed. Salt and pepper to taste. Refrigerate until chilled. 3. To serve, fill a glass half full with ice, add a 1ml dropper of Chemistry High THCA Full-Spectrum Cannabis Tincture and fill the glass with the smoky bloody mary mix. Stir to combine. Garnish with skewers of cherry tomatoes, pickled green beans, and lime rounds. Cheers!
Recipe and all images by Sous Weed
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