November 13, 2023 • 29 mins
LorAnn Oils™ is a Premium Essential Oils & Flavorings company that's been around since 1962. Be sure to check them out at www.lorannoils.com or on IG @lorannglobal. Also be on the lookout for the official cookbook at for recipes you can follow at home!
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Speaker 1 (00:00):
Welcome to Cannabis Talk one oh one featuring Blue with
Joe Gronde, the world's number one source for everything cannabis.
Speaker 2 (00:07):
Hello, welcome to Cannabis Talk one on one, the world's
number one source for everything cannabis. Monday's Blue alongside of
me is mister Joe Grande. And we do have Heidi
in the building from Loran Oil.
Speaker 3 (00:17):
Oh yes we do. You guys, Thank you for listening
to Cannabis Talk one on one and checking out the
podcast on YouTube all around the world. Make sure you
check out our website Cannabis Talk one on one dot
com and if you have so many great articles and
blogs on the side for you to check out, and
feel free to give us a call anytime one eight
hundred and four twenty nineteen eighty and check out our
ig pages and all social media at Cannabis Talk one
(00:38):
on one. My brother from Another Mother, Blue is at
the number one Christopher Wright. Hello, and you can always
find me on the gram at Joe Gronde fifty two.
And I don't know if you guys have seen the
latest edition of the Cannabis Talk magazine, but it is
so dope, you guys. Stone Zones on the cover who's
on the back cover again, Turpine Warehouse. Oh yes, it
looks great because they both look like covers. You don't
(00:58):
know which way you're looking at this magazine, you guys.
It is so dope, so make sure you check that
out right there. If you don't have one, give us
a cargo. Check it out on the smoke shopping Throw
it over here, slar so you can put on the
camera forging it. Oh yes, coming on YouTube, bam, comeing in, hot, hot, Hot,
hot hot. Get yourself a copy of this today, folks,
and if you don't, get yourself a coffee, go to
the website Cannabis Talkmagazine dot com and subscribe. Now, welcome
(01:21):
to Parts Unbaked. This is like one of my favorite
shows because we're standing in the kitchen recording the podcast.
And if you're listening to the podcast, make sure you
go to the YouTube and check us out, you guys,
because we have Heidi from Loranoils. Check out their website
loranoils dot com, l O r A n n oi
ls dot com. Now Heidi as the senior business development
manager at Loranoils and a part of our special cooking
(01:44):
show here at the CT one oh one Kitchen Loranoils
has been manufacturing and distributing premium flavoring and essential oils
for over sixty years. You guys, that's longer than I've
been alive. So that's a good sign right there. Loranoils
was born in nineteen six six two and originally bottled
and distributed about eight to ten core essential oils such
(02:05):
as peppermint and clove, and distribution was only limited to pharmacies. Now,
over the years, the business has expanded its product offering
and they now sell to a wide variety of retailers, manufacturers,
health practitioners, and home consumers. Folks, you could buy this
at a store near you, like a Whole Foods or
a pick your store. Today the company service is over
(02:26):
thirty thousand customers in over fifty one countries. I'm so
happy to welcome back Heidi to our kitchen. Give it
ladies and gentlemen. Hello, Heidi. It's always special when you're
here because you always just make our tummies feel good.
Everything that you make time right, it's like, and not
(02:46):
only that we have the cookbook that you guys have
and everything else, but what are we making today for
the listeners to follow along with?
Speaker 4 (02:52):
So we're making a lava lamp, Lavender lava lamp lemonade.
And this is a recipe that was given to us
by Marissa Dunn, who's featured in our new cookbook From
Altitude Drops in Vermont, women owned cannabis business, and she
also has a couple other recipes in this book. Her
(03:13):
shrimp and grits and her ChIL wows are.
Speaker 3 (03:21):
My favorite.
Speaker 5 (03:23):
This is lavender lava lamp.
Speaker 3 (03:26):
Lemonade, Lavender lava lamp. Like, can we explain the name?
Like was there a lamp involved or a light?
Speaker 4 (03:33):
I mean, what is the surprise at the end. So
this is made with pea flowers, which are little blue.
They're little little pea flowers. Yeah, you could make tea
with it. So we're going to do a simple syrup
with that and we're going to add our lavender oil
and it's going to make a blue syrup. But when
we make the drink and add the acid to the drink,
(03:55):
it turns a bright pink. So it's a pretty cool
visual change and it tastes so good.
Speaker 3 (04:00):
Obviously, you can infuse this or not infuse this, infusing
it with honey. Oh, we're infusing it with honey.
Speaker 5 (04:08):
We've got CBD honey all the way from Michigan. No way,
so yes, yes, that's awesome from Michigan.
Speaker 3 (04:16):
Is that a partner company you guys that you guys stand, No,
that is.
Speaker 4 (04:20):
A company that I just came across and I'm excited
about it. Their honey is really great. All the my
active ingredients are intact. It's not heated, so all of
like the honey benefits are still well.
Speaker 3 (04:30):
Thanks honey. Yes, welcome, Well, appreciate that honey. So for
those that are listening, you kind of said it, what
do we need to do to start this? You're listening
at home and wanting to make this right now with.
Speaker 4 (04:41):
That, So, we've got two cups of water that I
just brought to a boil, and we're going to put
a quarter cup of the pea flowers in there, and
we're basically just going to where.
Speaker 3 (04:50):
Do you get these flowers at care? I mean, I've
never get a health food store.
Speaker 5 (04:53):
You can get them on Amazon, That's where I got them.
Speaker 4 (04:56):
But you can already see that it's starting to turn
it a really pretty well blue and it's gonna sit
there for about ten minutes and it's going to turn
a really deep, pretty navy blue color.
Speaker 3 (05:07):
Sent to it. It does. Yeah, what is that scent?
Speaker 5 (05:10):
Pea flower?
Speaker 3 (05:12):
Flowers? Nice? It's a.
Speaker 4 (05:14):
Fresh clean There's a lot of antioxidants in this type
of tea, so it's good for that as well.
Speaker 3 (05:21):
So you just want to stir it a little after
it's boiling, so you don't need it boiling.
Speaker 5 (05:25):
While you're doing to need a boiling while you're doing it.
It's like you're making a cup of tea.
Speaker 4 (05:29):
You want to make sure that the water is super
hot so it's steeping properly in hydrating the flowers.
Speaker 3 (05:35):
And are you going to smash them the flowers as well.
Speaker 4 (05:37):
I'm going to one once I strain it, because we're
eventually going to let this sit for ten minutes. Then
I'm going to strain the flowers out of it, and
then we're going to add sugar to it as if
we're making a simple syrup.
Speaker 3 (05:49):
So those that are listening, you have the flowers, you
have the boiling water.
Speaker 4 (05:52):
Cups of boiling water, boiling water, a quarter cup of
the flowers in like around a cup of sugar.
Speaker 5 (05:58):
If you like it a little bit sweet, you can
add a little bit more. But you're also going to
be getting some sweetness from the honey, So keep that
in mind.
Speaker 3 (06:05):
And what is it from lo uran oils that we
see there.
Speaker 5 (06:07):
We're going to use our organic lavender oil.
Speaker 3 (06:10):
Lavender oil and the lemons are just for garnish.
Speaker 5 (06:13):
Lemons are for garnish.
Speaker 4 (06:14):
But we're also using lemon juice in the cocktail once
we make it, because that's what's going to do the
color change, but it's also going to add a lot
of flavor to it.
Speaker 3 (06:22):
And the lemon juice is is some normal bottle of
lemon juice or is that Oh that's fresh squeeze lemons,
Nothing but the best, just just the lemon straight from
the lemon. Yes, right.
Speaker 2 (06:31):
And then so now we're gonna when you take the sugar,
is that is that something you're going to melt into it?
Speaker 4 (06:36):
You said, yep, you're going to dissolve the sugar into this.
After the ten minutes, we're going to take those flours out.
We're going to press them through the strainer to make
sure that we get all of the liquid from the flowers.
Then we're going to add it back to the pot
and stir in the sugar until it's completely dissolved. Then
you're gonna let it cool before you.
Speaker 3 (06:53):
Use it sounds tasty. So that is the only sugar
we're going to use is the honey, and seebee, Nope,
the sugar.
Speaker 5 (06:59):
There's about granulated sugar.
Speaker 3 (07:01):
I was wondering what happened there, But you know what, Hey,
we cooked a couple of.
Speaker 2 (07:10):
Actually asked you. I meant to say, is can you
just use it without the sugar and just use the honey?
Speaker 4 (07:15):
Is what I was trying to It's not going to
be quite as sweet if you if that's what works
for you, that's going to be fine. You can definitely, Yeah,
but you want to make sure because there's quite a
bit of CBD in this honey, you're not doing too much. Yeah,
if you're relying on this for your only sweetening agent,
it might be a little too much.
Speaker 3 (07:33):
Can you use an alternate such as sweet and low
or another thing besides regular sugar, which you know, of
course not for her recipe exactly that you could harder
to understand how much the ratio is.
Speaker 5 (07:46):
Exactly because you would just want to do it to taste.
Speaker 4 (07:49):
Super lis is definitely a lot sweeter than traditional granulated sugar,
so you would want to kind of taste as you
what about.
Speaker 3 (07:56):
The agave that you pour in there? You can do
anything sweet? Yeah, I mean so does this have anything
to sweeten it? Just great question. I think what I
was trying to say. This is going really well, you guys.
We're gonna take a break, We're gonna come back. We're
gonna let this sip for ten minutes. It's cannabis pearl,
(08:16):
right goo. Whoa my dude, you gotta to talk one
on one part son baits. There we go right here
with loran oils. We'll be right back after this. Right,
We're bait.
Speaker 1 (08:25):
Follow Blue at one Christopher Wright. Follow Joe Grande at
Joe Grunde fifty two. Subscribe to our weekly newsletter on
our website, Cannabis Talk one on one dot com. Welcome
back to Cannabis Talk one on one.
Speaker 3 (08:47):
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Director two one four four four six five three zero zero.
(09:35):
Welcome back to Parts of Baked with Heidi from the
rand Oils And just to remind you, guys, one of
the biggest things about Laran Oils. They've been manufacturing and
distributing premium flavored in essential oils for over sixty years
and the pharmacists Okay, Gottenburger, get Grettenberger, excuse me? Founded
Laran Oils in nineteen sixty two, and he named the
company in honor of his wife, Laura and his only
(09:57):
daughter Anne. I just love the story and it's just
something that you should never forget, you guys, because this
company is one of those companies like I look at
like a Toys r US a stamp of approval of
like even though toys are shut down, they're coming back.
Not that this place is shutting down, but it's just
been around for a long time. And a quality company.
Even though he said Toys rust like, oh shit, they
shut down, but not this.
Speaker 2 (10:17):
Well, you know, I think you can almost roll the
dice that you've already had this in your mouth.
Speaker 3 (10:22):
Yes, exactly, because when you go to quality restaurants, you
go to quality places, so you're using loran oils and
this is not a jug in your compass, your mom
and your family or you might have already used it,
because I can say that when I've smelled products that
come into the CT one on one campus here and
it smells really taste them yeah, and we go like this,
(10:43):
oh my god, is that made with lorano oils. When
they look at each other, they're like, yeah, it is.
It's almost like, how did you know? I'm like, just
because the quality smelled better. That's happened like three or four.
Speaker 2 (10:51):
We just had that with Truughly Made, and we asked
them the same question too, and he said, yes, I
believe it was.
Speaker 3 (10:57):
Yeah. Well he was like, yes, they're they're the best
ones to use.
Speaker 2 (11:00):
Yeah, he said, they're the best Sie is and that
we have that conversation with many chefs and many people
that are in the industry making products, and they are.
Speaker 3 (11:08):
We're not just saying that because she's here from the company.
People say it like, I'm so happy that we're a
part of this with you guys, because now we're learning
from the great cookbook that you guys have, which is
awesome with parts on baked. You can go check that
out online and we'll talk about that in the next segment. Well,
let's finish talking about what we're making today, all right.
Speaker 4 (11:25):
So we've got our pea flowers steeped and we're gonna
strain them out.
Speaker 5 (11:30):
I'm just gonna stream them into the school.
Speaker 3 (11:33):
Look at that blue water. It looks like blueberries. It's
very squish blueberries color. I didn't think there's gonna be
that blue.
Speaker 4 (11:40):
We're gonna press all of the liquid out of those
flower buds.
Speaker 3 (11:46):
Need Yeah, okay, you know, there's just something about cooking
that makes me feel love. Like I said, it's my
love language, and I love cooking, I love eating. I
love drinking.
Speaker 5 (12:00):
I feel compelled to people as well.
Speaker 3 (12:03):
Yeah, it's one of those great things. And it's funny
because at my home it's like everybody one growing up
is like me. Oh, I hate down. Everybody had to
sit down and eat something. You come to my house,
you have to eat something. My mom always fed. That
was the way we and you put it back in
the pan.
Speaker 5 (12:17):
Then back in the pan because we're going to dissolve
some sugar. You might need to.
Speaker 3 (12:22):
Wow, that was a lot of sugar. I didn't know
you're gonna put it that much sugar in it, Geese,
you just made me sweat instantly.
Speaker 5 (12:30):
Well, already this syrup for the drink. You're going to
thin it out with water lemon juice later.
Speaker 3 (12:37):
Okay, so how many you started with? Two cups of water?
Seven gallons of sugar.
Speaker 5 (12:44):
Sugar and that's on the low end. That was like
a cup a cup a little bit more than a
cup in that small.
Speaker 4 (12:51):
Bullet looked like and you can if you don't like it, sweet,
you can always adjust the amount.
Speaker 3 (12:55):
Then you're a weirdo. Isn't the best way? Sweet? Come on? Yes,
I mean you're supposed to have a sweet drenk like
this and you got to mix it up. I hear
that sugar mixing and yeah, yep, So you just need.
Speaker 4 (13:07):
To dissolve the sugar and then you're all set to
make your cocktails once it's cooled down, because you don't
want to pour a bunch.
Speaker 3 (13:13):
Of hot yes, are they alcoholic?
Speaker 5 (13:17):
Well you do this instead of doing the CBD, you
could just use the syrup in the same drink by
adding vodka tequila, which is really good.
Speaker 3 (13:27):
That would make for a nice special tea drink at
a party, right, Yes, yes, the holiday party coming up.
Speaker 5 (13:35):
Yes exactly.
Speaker 3 (13:37):
I'm sure we have more flowers around here.
Speaker 5 (13:39):
Yes, there's a whole sack, the.
Speaker 3 (13:40):
Whole bag exactly. I'm sure you just didn't order a
little handful.
Speaker 4 (13:44):
No, yeah, yep, So that's really simple. We're already done
with that. So this is something that you could make
ahead with simple syrups.
Speaker 5 (13:51):
They do tend to get moldy in the refrigerator after
a week or so, so don't make it too far
ahead an advance.
Speaker 3 (13:59):
Let me ask you this, what what how much will
that make for a serving?
Speaker 5 (14:04):
Is one s you're making?
Speaker 4 (14:05):
No, this is going to be several servings because you're
going to use about four tablespoons and at and a
big tall Collins glass.
Speaker 3 (14:12):
Okay four Oh really it's a serious syrup then. Ah,
this is like your pump syrup if you're at Starbucks.
Speaker 5 (14:20):
Or subject and you could do this with any flavor
you could.
Speaker 2 (14:23):
So this might be enough to wipe out the whole
night or half a couple, a couple of servings.
Speaker 5 (14:29):
I think it's a good couple of nights if you're
for a handful of people.
Speaker 3 (14:32):
Oh yeah, if you're looking at four tablespoons, dog, that's
you know, that's a lot.
Speaker 5 (14:35):
That's a lot of table that's a lot of Yeah,
there's a lot of syrup in there.
Speaker 3 (14:38):
I mean you're starting with two cups of water in there.
If you think about this's only shoving things, it's water, sugar.
Speaker 4 (14:45):
This oil that we're putting in here, this is our
lavender oil, and this is all of our oils are
super concentrated, but are essential oils especially are concentrated, So
you don't want to put any more than two or
three drops in there. You can kind of smell it
on the cap already. You can use it for aromatherapy.
Speaker 3 (15:04):
That's literally same. You can put in your room. Yeah,
you want to put that on your temple.
Speaker 4 (15:09):
When you add it to something sweet, it has a
nice fruity floral It's not soapy smelling like it.
Speaker 3 (15:16):
Just smells like the salon, you know what I mean.
I'm getting a massage. That's why I say, yeah, put
it behind.
Speaker 5 (15:21):
The ears the temples. Yeah, points, yeah, exactly.
Speaker 3 (15:25):
I got to get that to my sixth son. So
it's only a couple drops.
Speaker 5 (15:28):
Yeah, literally, a couple drops.
Speaker 4 (15:30):
Because you want the aroma. You don't want the flavor,
because the flavor is going to be funky.
Speaker 3 (15:36):
Right, Well, the lavender flavor would be a little harsh
compared to I don't even know what the other flavors
in taste. When lavender is.
Speaker 5 (15:41):
Done right, it's really good. But when lavender is overused,
it's it's very soapy, so strong.
Speaker 3 (15:48):
Yeah, ears, Yeah, put it on your belly button exactly. Hey,
belly button tester smells like lavender. That's a good one.
So now that that's there, supposed to sit now for
a little.
Speaker 5 (16:08):
More while it cool, and then you can assemble your drinks.
Speaker 3 (16:12):
We just let that sit for ten minutes. Well it's
already been sitting for a while.
Speaker 4 (16:16):
Yeah, you would, I would probably put it in a
refrigerator because we're gonna.
Speaker 5 (16:19):
Pour it over ice. You you don't want to just
melt your ice. It's okay because it's it's still quite hot.
Speaker 3 (16:24):
So folks, listen at home. If you're falling along, you're
at this stage, you have your pot, you've been doing this.
When we come back, we're going to do what we.
Speaker 5 (16:32):
Are going to make our drinks using to finish strup.
Speaker 3 (16:35):
And then the fresh squeezelemon, which is how many lemons.
Speaker 4 (16:37):
Is that it's about two lemons. That'll cover several drinks.
If you're you just really need a tablespoony for.
Speaker 3 (16:44):
Drinking tablespot of that. We're getting ice. With the drinks,
we're gonna figure ou how much water and everything else.
We'll be there. We'll come back. It's part of Baked
with Heidi from the ran Oils. Make sure you check
out their website, the Aranoils dot com for all kinds
of recipes, but this one and the cookbook Lava the
Lamp Lemonade, Lava Lamp Lemonade. We'll come back with the
taste tests. Folks, Cannabis talk one on one. We'll be
(17:05):
right back after this break. I want to hear your
name down it out, live on the hill, Come on
any time eighty can't leave on the point mail.
Speaker 1 (17:14):
Make sure you like, follow and subscribe to Cannabis Talk
one on one. Now now back to the number one
cannabis show on the planet. You know what get Now
back to the number one cannabis show in the universe.
Speaker 3 (17:33):
Cannabis Talk one timper one to some special folks. When
it comes in fuse products, the flavor youtation should be
just as enjoyable as the feeling you experience. Visit the
website at loranoils dot com. It's always nice to give
that read when you guys are really here. It just
makes it more special, you know, it really does.
Speaker 2 (17:50):
It's it's actually meaningful right when I'm serious to sit
up here and and and make something, you know, one
for our staff. We all gets a kind of enjoy
and play with it. But it's a different environment. We're
on our feet, we're not sitting down. We're actually going
through cookbooks. We're learning something.
Speaker 3 (18:07):
You're almost collapsing. It's kind of cool. I mean, I
didn't know, we didn't lavender was gonna be that hard.
I'm I'm not gonna you know, I almost passed out, guys,
which is funny. I want to take everybody around here though,
that makes it all happen for you, guys, from Adrian
to alex A, Alexi Mondo, the Amazing Madison Novelli, Teddy
the Show Dog, Daniel O'Connor, Cam Cassie Beach, barcelaar Ali Sunday,
(18:31):
Goldie Brother, Pitt, Mark Carnes, Chris Francino, Jennifer Erica and Elvis.
Thank you guys all for doing what you do parts
of Baked here and now we're doing a special part
in this great magazine of parts I Baked called the
Lavender Lava lamp Lemonade. And now what stage are we
at right now? Heidi?
Speaker 4 (18:49):
So we've got our finished syrup, so you can see
you can't really see that it's blue right now, but
it's super really really dark.
Speaker 5 (18:57):
So we're going to add a little bit of CBD.
Speaker 4 (18:59):
I put in about a teaspoon of honey, and just
because it's a little bit, it's not very it's very thick,
so we want to break it down, so I just
add it in there with about eight tablespoons for three drinks,
and eight tablespoons drinks eight tablespoons of syrup for three drinks,
plus the teaspoon of the honey, and just break it
(19:22):
down so the honey is good and mixed in.
Speaker 5 (19:26):
And once you've got that in, we can start making
our drinks.
Speaker 4 (19:32):
So for each drink, I'll put in just a couple
of tablespoons of the syrup and you.
Speaker 3 (19:39):
Have just nice big cups of beautiful Now you can
see that blue color. Well, folks, if you're not watching
this on YouTube, you're missing out three spoonfuls there.
Speaker 5 (19:50):
And then I am going to carefully top this off
with water.
Speaker 3 (19:58):
A nice bottled water. Oh bring it. This is one
of those food food drinks right here, Man's special, okay.
And then.
Speaker 4 (20:08):
I'm gonna add this is fresh squeeze lemon juice, and
I'm gonna spoon a little bit just onto the top.
And you want to serve your for full impact, serve
your drinks unstirred, and then once your guests have the drink,
they can take their straw or whatever.
Speaker 3 (20:28):
Oh wow, it's changing colors.
Speaker 5 (20:30):
To an electric pink.
Speaker 3 (20:32):
Oh gos, it's like a lamp, literally changing colors. Hence
the lamp in there. Yes, wow, that was awesome. Whoa whoa,
whoa flying lemon on the table. Here.
Speaker 5 (20:47):
You can this with like a lavender sprig like we
did in the book for the for the nice photo.
Speaker 3 (20:52):
Some of those.
Speaker 5 (20:55):
The couple petals and there you could make ice cubes.
You could freeze the flower is into the ice cubes
and then you have like the flowers throughout. That would
be really pretty too.
Speaker 3 (21:05):
That's pretty awesome. Well, who's you want to go first?
I mean, I'll go first. I don't mind afraid of it.
I I know you are a litt afraid. You put
the lavender straight on your face, and it's so good.
That smells so good to that lemon just gives it
that zest. Mm hmm. Wow, that's delicious. What does it
(21:28):
taste like?
Speaker 2 (21:29):
It's like lemonade, like lemonade, like a really I mean
like a fresh Yeah, it's amazing.
Speaker 3 (21:36):
Only lemonade. Do you taste like a lavender in it
at all?
Speaker 5 (21:39):
The lavender is supposed to be really subtle. If you're
only adding a couple of drops.
Speaker 2 (21:43):
To it tastes amazing. It's like a yeah, it's just
like a lemonade, but really refreshing, not too sweet. You know,
I was, you know, I was a little scared it
was gonna be really good, really sweet, just because of
all the the shog sugar and the seat but few drops.
And I didn't even think about the CBD part of it.
(22:06):
Oh dude, slow down there, hot shot.
Speaker 3 (22:08):
WHOA Well, I think.
Speaker 5 (22:11):
I only put a teaspoon in there, So there's right here.
Speaker 3 (22:15):
It sets off any party because this is so refreshing. Oh,
this is fantastic, and the presentation is like over the top.
You present this at a party, you're killing it. The
kids love it, yes, minus the CD. Even with the CD,
(22:36):
I don't taste anything that's like giving me this war No, no, no,
no no. There's no dirt taste. I'm like, oh my god,
or any cannabis taste. There's delicious. So let's talk about
this lovely lady who made this, Marissa Dunne. And in
the course, if you guys don't have the cookbook parts Unbaked,
you can get this on the website at Loranoils dot com.
Speaker 4 (22:57):
Yep, we are going to be posting it's on our
LinkedIn page and we'll have QR codes. At m j Biscon,
we'll be talking about the book a lot there. But
Marissa Dunne is somebody y the pleasure of meeting in
Toronto at cannacan Earlier this year, I was teaching a
(23:17):
seminar and she was in the class and she hung
out afterwards, and we've kept in touch. And she's an
awesome woman who is running a female owned business out
in Vermont, and she does a lot of really great
cannabis products and all of her stuff is grown on
a farm that uses really mindful practices, so she's you know,
they're preserving the land and doing everything with a lot
(23:40):
of integrity.
Speaker 3 (23:42):
Well, I like what it says here too. Marissa's company's
Altitude Drops offers a nice array of handcrafted, organic cannabis
infused edibles, you guys, So if you're out in that
Vermont area, maris done of Altitude Drops as her company.
And in the cookbook, let's talk about a few of
these other things that she has besides us amazing drink.
This chied latte one or two? Is that her as well?
Speaker 5 (24:06):
Yes, she did three recipes, so this one uses our favorite.
That one's really good hot and cold.
Speaker 3 (24:13):
You just made them all and just smashed on them all. Yeah,
I'm so excited.
Speaker 5 (24:18):
And then my favorite recipes.
Speaker 3 (24:23):
Are you just saying that to be saying that, are you.
Speaker 5 (24:26):
All of these things and have eaten that?
Speaker 3 (24:28):
I am so excited about that. And this one you're
saying is literally your favorite one that is.
Speaker 5 (24:32):
The best shrimping frits I've ever had. Yeah, if this
is your favorite, we could make it.
Speaker 3 (24:38):
Well, then we need to. I don't care it's not coordinate.
I want to. If you say I'm sure, I would
imagine I'm giving Heidi the palate of a double thumbs up,
like your palate has tasted quality. And if you're saying
this is your favorite in this cookbook, it's got to
be phenomenal. It's good.
Speaker 5 (24:57):
And what do you need some script you need shrimp
that you need a really good cheese.
Speaker 4 (25:03):
I use the Dubliner, but she suggests either Alpha Tolman
or you could use a cheddar cheese. You're doing Lorean's
just a drop of the lemon oil, which I was like,
how is that going to come through?
Speaker 5 (25:15):
But when you.
Speaker 4 (25:16):
Taste it, just that little tiny bit of lemon is
like the perfect amount of brightness in the dis really,
and then it uses our hot chili oil as well,
which is something that doesn't get used a lot. But
it's one of our really great unsung heroes in our
super Strength line. And you can do a lot with
that product.
Speaker 3 (25:36):
And I see that use Lorrain's Halapenno flavor. Yep.
Speaker 5 (25:40):
You can do either hot chili or halopen, you know,
depending on how hot you want it.
Speaker 3 (25:44):
Everything tastes better than little holopen. Yeah, I mean when
I'm cooking it, like literally, I do a one egg
halopenno little egg burrito in the morning with like one
piece of bacon, just that holopen. You just gives it
enough just every time. Sometimes most actually, like most of
the time, they're not spicy enough. When you can find
that really hot where you're like, Okay, that's hot, that's hot,
(26:06):
that's what you're looking for, it's like to me. And
this right here looks like a dish that's just a
crowd favorite because cheddar grits and shrimp and there's bacon
in there, so I come on, yeah, I really want
to try that as well.
Speaker 2 (26:20):
That one looks like it's gonna be my favorite too,
And I'm just a shrimpy I mean this way, yeah,
it's very good.
Speaker 3 (26:26):
And then we have her lavender Lava lamp lemonade. I
love how It has the two different colors really good,
the blue and the purple. It looks like this is
before you mixed it, and this is after you mixed it.
Right here, folks, you really got to get yourself one
of these cookbooks are checking out online, and I can't
believe it as I look on the next page. MANI
we've had Moni and here you haven't. Yeah, I can't
(26:48):
believe that we've really met a lot of these chefs.
That's so ironic. Met him through us. Really, Bonnie was
doing things. I think we was baking his like.
Speaker 5 (27:01):
We need the brownies, yeah.
Speaker 3 (27:05):
Right, and the other kid still and both and all
those guys. Yeah, just so many good ones. Lime Cello
Salado gummies, gummies, you know, I did you have one
(27:26):
in here?
Speaker 4 (27:26):
All of the lran the recipes except for the cheesecake filling,
the Oreo cheesecake cookies.
Speaker 5 (27:36):
That was Kelly's recipe. But like I did the entree,
the rice crispy trees.
Speaker 3 (27:45):
I love trees. Those are one of those things that
every time I see a good rice chrispy tree, I
want one. Look at this toast just looks so simple
but so flavorful. Oh whipped goat cheese. That's another one.
Goat cheese? Are we doing Cheesmorrow ham burger? Well, you, guys,
it's Cannabis Talk one oh one, and we are here
(28:07):
with parts on baked. And the thing that I love
mostly about this is they're sitting there helping people out there.
On the back of the cover of this cookbook, it
says help is available twenty four to seven. If you're
struggling with mental health, dial nine eight eight to speak
with someone today. It's free and confidential. And those that
are suffering with it, Hey, it happens, folks. It's not
something that's rare and uncommon. Don't be afraid. We're not
(28:30):
afraid to talk about it. You know you're feeling that way, Kyle,
seriously right now nine eight eight are later? You know
somebody spread the word there it is guys.
Speaker 2 (28:38):
It's Cannabis Talk one on one, parts on Baked with
the ran oils and if no one else loves you.
Speaker 1 (28:43):
We do following Cannabis Talk one on one on all
social media and Cannabis Talk one oh one. Thank you
for listening to Cannabis Talk one on one with Blue
with Joe Brande, the world's number one source for everything
cannabis and make sure you like, follow, and subscribe tod
Cannabis talk one on one on now
Welcome to Cannabis Talk one oh one featuring Blue with
Joe Gronde, the world's number one source for everything cannabis.
Speaker 2 (00:07):
Hello, welcome to Cannabis Talk one on one, the world's
number one source for everything cannabis. Monday's Blue alongside of
me is mister Joe Grande. And we do have Heidi
in the building from Loran Oil.
Speaker 3 (00:17):
Oh yes we do. You guys, Thank you for listening
to Cannabis Talk one on one and checking out the
podcast on YouTube all around the world. Make sure you
check out our website Cannabis Talk one on one dot
com and if you have so many great articles and
blogs on the side for you to check out, and
feel free to give us a call anytime one eight
hundred and four twenty nineteen eighty and check out our
ig pages and all social media at Cannabis Talk one
(00:38):
on one. My brother from Another Mother, Blue is at
the number one Christopher Wright. Hello, and you can always
find me on the gram at Joe Gronde fifty two.
And I don't know if you guys have seen the
latest edition of the Cannabis Talk magazine, but it is
so dope, you guys. Stone Zones on the cover who's
on the back cover again, Turpine Warehouse. Oh yes, it
looks great because they both look like covers. You don't
(00:58):
know which way you're looking at this magazine, you guys.
It is so dope, so make sure you check that
out right there. If you don't have one, give us
a cargo. Check it out on the smoke shopping Throw
it over here, slar so you can put on the
camera forging it. Oh yes, coming on YouTube, bam, comeing in, hot, hot, Hot,
hot hot. Get yourself a copy of this today, folks,
and if you don't, get yourself a coffee, go to
the website Cannabis Talkmagazine dot com and subscribe. Now, welcome
(01:21):
to Parts Unbaked. This is like one of my favorite
shows because we're standing in the kitchen recording the podcast.
And if you're listening to the podcast, make sure you
go to the YouTube and check us out, you guys,
because we have Heidi from Loranoils. Check out their website
loranoils dot com, l O r A n n oi
ls dot com. Now Heidi as the senior business development
manager at Loranoils and a part of our special cooking
(01:44):
show here at the CT one oh one Kitchen Loranoils
has been manufacturing and distributing premium flavoring and essential oils
for over sixty years. You guys, that's longer than I've
been alive. So that's a good sign right there. Loranoils
was born in nineteen six six two and originally bottled
and distributed about eight to ten core essential oils such
(02:05):
as peppermint and clove, and distribution was only limited to pharmacies. Now,
over the years, the business has expanded its product offering
and they now sell to a wide variety of retailers, manufacturers,
health practitioners, and home consumers. Folks, you could buy this
at a store near you, like a Whole Foods or
a pick your store. Today the company service is over
(02:26):
thirty thousand customers in over fifty one countries. I'm so
happy to welcome back Heidi to our kitchen. Give it
ladies and gentlemen. Hello, Heidi. It's always special when you're
here because you always just make our tummies feel good.
Everything that you make time right, it's like, and not
(02:46):
only that we have the cookbook that you guys have
and everything else, but what are we making today for
the listeners to follow along with?
Speaker 4 (02:52):
So we're making a lava lamp, Lavender lava lamp lemonade.
And this is a recipe that was given to us
by Marissa Dunn, who's featured in our new cookbook From
Altitude Drops in Vermont, women owned cannabis business, and she
also has a couple other recipes in this book. Her
(03:13):
shrimp and grits and her ChIL wows are.
Speaker 3 (03:21):
My favorite.
Speaker 5 (03:23):
This is lavender lava lamp.
Speaker 3 (03:26):
Lemonade, Lavender lava lamp. Like, can we explain the name?
Like was there a lamp involved or a light?
Speaker 4 (03:33):
I mean, what is the surprise at the end. So
this is made with pea flowers, which are little blue.
They're little little pea flowers. Yeah, you could make tea
with it. So we're going to do a simple syrup
with that and we're going to add our lavender oil
and it's going to make a blue syrup. But when
we make the drink and add the acid to the drink,
(03:55):
it turns a bright pink. So it's a pretty cool
visual change and it tastes so good.
Speaker 3 (04:00):
Obviously, you can infuse this or not infuse this, infusing
it with honey. Oh, we're infusing it with honey.
Speaker 5 (04:08):
We've got CBD honey all the way from Michigan. No way,
so yes, yes, that's awesome from Michigan.
Speaker 3 (04:16):
Is that a partner company you guys that you guys stand, No,
that is.
Speaker 4 (04:20):
A company that I just came across and I'm excited
about it. Their honey is really great. All the my
active ingredients are intact. It's not heated, so all of
like the honey benefits are still well.
Speaker 3 (04:30):
Thanks honey. Yes, welcome, Well, appreciate that honey. So for
those that are listening, you kind of said it, what
do we need to do to start this? You're listening
at home and wanting to make this right now with.
Speaker 4 (04:41):
That, So, we've got two cups of water that I
just brought to a boil, and we're going to put
a quarter cup of the pea flowers in there, and
we're basically just going to where.
Speaker 3 (04:50):
Do you get these flowers at care? I mean, I've
never get a health food store.
Speaker 5 (04:53):
You can get them on Amazon, That's where I got them.
Speaker 4 (04:56):
But you can already see that it's starting to turn
it a really pretty well blue and it's gonna sit
there for about ten minutes and it's going to turn
a really deep, pretty navy blue color.
Speaker 3 (05:07):
Sent to it. It does. Yeah, what is that scent?
Speaker 5 (05:10):
Pea flower?
Speaker 3 (05:12):
Flowers? Nice? It's a.
Speaker 4 (05:14):
Fresh clean There's a lot of antioxidants in this type
of tea, so it's good for that as well.
Speaker 3 (05:21):
So you just want to stir it a little after
it's boiling, so you don't need it boiling.
Speaker 5 (05:25):
While you're doing to need a boiling while you're doing it.
It's like you're making a cup of tea.
Speaker 4 (05:29):
You want to make sure that the water is super
hot so it's steeping properly in hydrating the flowers.
Speaker 3 (05:35):
And are you going to smash them the flowers as well.
Speaker 4 (05:37):
I'm going to one once I strain it, because we're
eventually going to let this sit for ten minutes. Then
I'm going to strain the flowers out of it, and
then we're going to add sugar to it as if
we're making a simple syrup.
Speaker 3 (05:49):
So those that are listening, you have the flowers, you
have the boiling water.
Speaker 4 (05:52):
Cups of boiling water, boiling water, a quarter cup of
the flowers in like around a cup of sugar.
Speaker 5 (05:58):
If you like it a little bit sweet, you can
add a little bit more. But you're also going to
be getting some sweetness from the honey, So keep that
in mind.
Speaker 3 (06:05):
And what is it from lo uran oils that we
see there.
Speaker 5 (06:07):
We're going to use our organic lavender oil.
Speaker 3 (06:10):
Lavender oil and the lemons are just for garnish.
Speaker 5 (06:13):
Lemons are for garnish.
Speaker 4 (06:14):
But we're also using lemon juice in the cocktail once
we make it, because that's what's going to do the
color change, but it's also going to add a lot
of flavor to it.
Speaker 3 (06:22):
And the lemon juice is is some normal bottle of
lemon juice or is that Oh that's fresh squeeze lemons,
Nothing but the best, just just the lemon straight from
the lemon. Yes, right.
Speaker 2 (06:31):
And then so now we're gonna when you take the sugar,
is that is that something you're going to melt into it?
Speaker 4 (06:36):
You said, yep, you're going to dissolve the sugar into this.
After the ten minutes, we're going to take those flours out.
We're going to press them through the strainer to make
sure that we get all of the liquid from the flowers.
Then we're going to add it back to the pot
and stir in the sugar until it's completely dissolved. Then
you're gonna let it cool before you.
Speaker 3 (06:53):
Use it sounds tasty. So that is the only sugar
we're going to use is the honey, and seebee, Nope,
the sugar.
Speaker 5 (06:59):
There's about granulated sugar.
Speaker 3 (07:01):
I was wondering what happened there, But you know what, Hey,
we cooked a couple of.
Speaker 2 (07:10):
Actually asked you. I meant to say, is can you
just use it without the sugar and just use the honey?
Speaker 4 (07:15):
Is what I was trying to It's not going to
be quite as sweet if you if that's what works
for you, that's going to be fine. You can definitely, Yeah,
but you want to make sure because there's quite a
bit of CBD in this honey, you're not doing too much. Yeah,
if you're relying on this for your only sweetening agent,
it might be a little too much.
Speaker 3 (07:33):
Can you use an alternate such as sweet and low
or another thing besides regular sugar, which you know, of
course not for her recipe exactly that you could harder
to understand how much the ratio is.
Speaker 5 (07:46):
Exactly because you would just want to do it to taste.
Speaker 4 (07:49):
Super lis is definitely a lot sweeter than traditional granulated sugar,
so you would want to kind of taste as you
what about.
Speaker 3 (07:56):
The agave that you pour in there? You can do
anything sweet? Yeah, I mean so does this have anything
to sweeten it? Just great question. I think what I
was trying to say. This is going really well, you guys.
We're gonna take a break, We're gonna come back. We're
gonna let this sip for ten minutes. It's cannabis pearl,
(08:16):
right goo. Whoa my dude, you gotta to talk one
on one part son baits. There we go right here
with loran oils. We'll be right back after this. Right,
We're bait.
Speaker 1 (08:25):
Follow Blue at one Christopher Wright. Follow Joe Grande at
Joe Grunde fifty two. Subscribe to our weekly newsletter on
our website, Cannabis Talk one on one dot com. Welcome
back to Cannabis Talk one on one.
Speaker 3 (08:47):
Number one.
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you just want to find out more, check out his
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Director two one four four four six five three zero zero.
(09:35):
Welcome back to Parts of Baked with Heidi from the
rand Oils And just to remind you, guys, one of
the biggest things about Laran Oils. They've been manufacturing and
distributing premium flavored in essential oils for over sixty years
and the pharmacists Okay, Gottenburger, get Grettenberger, excuse me? Founded
Laran Oils in nineteen sixty two, and he named the
company in honor of his wife, Laura and his only
(09:57):
daughter Anne. I just love the story and it's just
something that you should never forget, you guys, because this
company is one of those companies like I look at
like a Toys r US a stamp of approval of
like even though toys are shut down, they're coming back.
Not that this place is shutting down, but it's just
been around for a long time. And a quality company.
Even though he said Toys rust like, oh shit, they
shut down, but not this.
Speaker 2 (10:17):
Well, you know, I think you can almost roll the
dice that you've already had this in your mouth.
Speaker 3 (10:22):
Yes, exactly, because when you go to quality restaurants, you
go to quality places, so you're using loran oils and
this is not a jug in your compass, your mom
and your family or you might have already used it,
because I can say that when I've smelled products that
come into the CT one on one campus here and
it smells really taste them yeah, and we go like this,
(10:43):
oh my god, is that made with lorano oils. When
they look at each other, they're like, yeah, it is.
It's almost like, how did you know? I'm like, just
because the quality smelled better. That's happened like three or four.
Speaker 2 (10:51):
We just had that with Truughly Made, and we asked
them the same question too, and he said, yes, I
believe it was.
Speaker 3 (10:57):
Yeah. Well he was like, yes, they're they're the best
ones to use.
Speaker 2 (11:00):
Yeah, he said, they're the best Sie is and that
we have that conversation with many chefs and many people
that are in the industry making products, and they are.
Speaker 3 (11:08):
We're not just saying that because she's here from the company.
People say it like, I'm so happy that we're a
part of this with you guys, because now we're learning
from the great cookbook that you guys have, which is
awesome with parts on baked. You can go check that
out online and we'll talk about that in the next segment. Well,
let's finish talking about what we're making today, all right.
Speaker 4 (11:25):
So we've got our pea flowers steeped and we're gonna
strain them out.
Speaker 5 (11:30):
I'm just gonna stream them into the school.
Speaker 3 (11:33):
Look at that blue water. It looks like blueberries. It's
very squish blueberries color. I didn't think there's gonna be
that blue.
Speaker 4 (11:40):
We're gonna press all of the liquid out of those
flower buds.
Speaker 3 (11:46):
Need Yeah, okay, you know, there's just something about cooking
that makes me feel love. Like I said, it's my
love language, and I love cooking, I love eating. I
love drinking.
Speaker 5 (12:00):
I feel compelled to people as well.
Speaker 3 (12:03):
Yeah, it's one of those great things. And it's funny
because at my home it's like everybody one growing up
is like me. Oh, I hate down. Everybody had to
sit down and eat something. You come to my house,
you have to eat something. My mom always fed. That
was the way we and you put it back in
the pan.
Speaker 5 (12:17):
Then back in the pan because we're going to dissolve
some sugar. You might need to.
Speaker 3 (12:22):
Wow, that was a lot of sugar. I didn't know
you're gonna put it that much sugar in it, Geese,
you just made me sweat instantly.
Speaker 5 (12:30):
Well, already this syrup for the drink. You're going to
thin it out with water lemon juice later.
Speaker 3 (12:37):
Okay, so how many you started with? Two cups of water?
Seven gallons of sugar.
Speaker 5 (12:44):
Sugar and that's on the low end. That was like
a cup a cup a little bit more than a
cup in that small.
Speaker 4 (12:51):
Bullet looked like and you can if you don't like it, sweet,
you can always adjust the amount.
Speaker 3 (12:55):
Then you're a weirdo. Isn't the best way? Sweet? Come on? Yes,
I mean you're supposed to have a sweet drenk like
this and you got to mix it up. I hear
that sugar mixing and yeah, yep, So you just need.
Speaker 4 (13:07):
To dissolve the sugar and then you're all set to
make your cocktails once it's cooled down, because you don't
want to pour a bunch.
Speaker 3 (13:13):
Of hot yes, are they alcoholic?
Speaker 5 (13:17):
Well you do this instead of doing the CBD, you
could just use the syrup in the same drink by
adding vodka tequila, which is really good.
Speaker 3 (13:27):
That would make for a nice special tea drink at
a party, right, Yes, yes, the holiday party coming up.
Speaker 5 (13:35):
Yes exactly.
Speaker 3 (13:37):
I'm sure we have more flowers around here.
Speaker 5 (13:39):
Yes, there's a whole sack, the.
Speaker 3 (13:40):
Whole bag exactly. I'm sure you just didn't order a
little handful.
Speaker 4 (13:44):
No, yeah, yep, So that's really simple. We're already done
with that. So this is something that you could make
ahead with simple syrups.
Speaker 5 (13:51):
They do tend to get moldy in the refrigerator after
a week or so, so don't make it too far
ahead an advance.
Speaker 3 (13:59):
Let me ask you this, what what how much will
that make for a serving?
Speaker 5 (14:04):
Is one s you're making?
Speaker 4 (14:05):
No, this is going to be several servings because you're
going to use about four tablespoons and at and a
big tall Collins glass.
Speaker 3 (14:12):
Okay four Oh really it's a serious syrup then. Ah,
this is like your pump syrup if you're at Starbucks.
Speaker 5 (14:20):
Or subject and you could do this with any flavor
you could.
Speaker 2 (14:23):
So this might be enough to wipe out the whole
night or half a couple, a couple of servings.
Speaker 5 (14:29):
I think it's a good couple of nights if you're
for a handful of people.
Speaker 3 (14:32):
Oh yeah, if you're looking at four tablespoons, dog, that's
you know, that's a lot.
Speaker 5 (14:35):
That's a lot of table that's a lot of Yeah,
there's a lot of syrup in there.
Speaker 3 (14:38):
I mean you're starting with two cups of water in there.
If you think about this's only shoving things, it's water, sugar.
Speaker 4 (14:45):
This oil that we're putting in here, this is our
lavender oil, and this is all of our oils are
super concentrated, but are essential oils especially are concentrated, So
you don't want to put any more than two or
three drops in there. You can kind of smell it
on the cap already. You can use it for aromatherapy.
Speaker 3 (15:04):
That's literally same. You can put in your room. Yeah,
you want to put that on your temple.
Speaker 4 (15:09):
When you add it to something sweet, it has a
nice fruity floral It's not soapy smelling like it.
Speaker 3 (15:16):
Just smells like the salon, you know what I mean.
I'm getting a massage. That's why I say, yeah, put
it behind.
Speaker 5 (15:21):
The ears the temples. Yeah, points, yeah, exactly.
Speaker 3 (15:25):
I got to get that to my sixth son. So
it's only a couple drops.
Speaker 5 (15:28):
Yeah, literally, a couple drops.
Speaker 4 (15:30):
Because you want the aroma. You don't want the flavor,
because the flavor is going to be funky.
Speaker 3 (15:36):
Right, Well, the lavender flavor would be a little harsh
compared to I don't even know what the other flavors
in taste. When lavender is.
Speaker 5 (15:41):
Done right, it's really good. But when lavender is overused,
it's it's very soapy, so strong.
Speaker 3 (15:48):
Yeah, ears, Yeah, put it on your belly button exactly. Hey,
belly button tester smells like lavender. That's a good one.
So now that that's there, supposed to sit now for
a little.
Speaker 5 (16:08):
More while it cool, and then you can assemble your drinks.
Speaker 3 (16:12):
We just let that sit for ten minutes. Well it's
already been sitting for a while.
Speaker 4 (16:16):
Yeah, you would, I would probably put it in a
refrigerator because we're gonna.
Speaker 5 (16:19):
Pour it over ice. You you don't want to just
melt your ice. It's okay because it's it's still quite hot.
Speaker 3 (16:24):
So folks, listen at home. If you're falling along, you're
at this stage, you have your pot, you've been doing this.
When we come back, we're going to do what we.
Speaker 5 (16:32):
Are going to make our drinks using to finish strup.
Speaker 3 (16:35):
And then the fresh squeezelemon, which is how many lemons.
Speaker 4 (16:37):
Is that it's about two lemons. That'll cover several drinks.
If you're you just really need a tablespoony for.
Speaker 3 (16:44):
Drinking tablespot of that. We're getting ice. With the drinks,
we're gonna figure ou how much water and everything else.
We'll be there. We'll come back. It's part of Baked
with Heidi from the ran Oils. Make sure you check
out their website, the Aranoils dot com for all kinds
of recipes, but this one and the cookbook Lava the
Lamp Lemonade, Lava Lamp Lemonade. We'll come back with the
taste tests. Folks, Cannabis talk one on one. We'll be
(17:05):
right back after this break. I want to hear your
name down it out, live on the hill, Come on
any time eighty can't leave on the point mail.
Speaker 1 (17:14):
Make sure you like, follow and subscribe to Cannabis Talk
one on one. Now now back to the number one
cannabis show on the planet. You know what get Now
back to the number one cannabis show in the universe.
Speaker 3 (17:33):
Cannabis Talk one timper one to some special folks. When
it comes in fuse products, the flavor youtation should be
just as enjoyable as the feeling you experience. Visit the
website at loranoils dot com. It's always nice to give
that read when you guys are really here. It just
makes it more special, you know, it really does.
Speaker 2 (17:50):
It's it's actually meaningful right when I'm serious to sit
up here and and and make something, you know, one
for our staff. We all gets a kind of enjoy
and play with it. But it's a different environment. We're
on our feet, we're not sitting down. We're actually going
through cookbooks. We're learning something.
Speaker 3 (18:07):
You're almost collapsing. It's kind of cool. I mean, I
didn't know, we didn't lavender was gonna be that hard.
I'm I'm not gonna you know, I almost passed out, guys,
which is funny. I want to take everybody around here though,
that makes it all happen for you, guys, from Adrian
to alex A, Alexi Mondo, the Amazing Madison Novelli, Teddy
the Show Dog, Daniel O'Connor, Cam Cassie Beach, barcelaar Ali Sunday,
(18:31):
Goldie Brother, Pitt, Mark Carnes, Chris Francino, Jennifer Erica and Elvis.
Thank you guys all for doing what you do parts
of Baked here and now we're doing a special part
in this great magazine of parts I Baked called the
Lavender Lava lamp Lemonade. And now what stage are we
at right now? Heidi?
Speaker 4 (18:49):
So we've got our finished syrup, so you can see
you can't really see that it's blue right now, but
it's super really really dark.
Speaker 5 (18:57):
So we're going to add a little bit of CBD.
Speaker 4 (18:59):
I put in about a teaspoon of honey, and just
because it's a little bit, it's not very it's very thick,
so we want to break it down, so I just
add it in there with about eight tablespoons for three drinks,
and eight tablespoons drinks eight tablespoons of syrup for three drinks,
plus the teaspoon of the honey, and just break it
(19:22):
down so the honey is good and mixed in.
Speaker 5 (19:26):
And once you've got that in, we can start making
our drinks.
Speaker 4 (19:32):
So for each drink, I'll put in just a couple
of tablespoons of the syrup and you.
Speaker 3 (19:39):
Have just nice big cups of beautiful Now you can
see that blue color. Well, folks, if you're not watching
this on YouTube, you're missing out three spoonfuls there.
Speaker 5 (19:50):
And then I am going to carefully top this off
with water.
Speaker 3 (19:58):
A nice bottled water. Oh bring it. This is one
of those food food drinks right here, Man's special, okay.
And then.
Speaker 4 (20:08):
I'm gonna add this is fresh squeeze lemon juice, and
I'm gonna spoon a little bit just onto the top.
And you want to serve your for full impact, serve
your drinks unstirred, and then once your guests have the drink,
they can take their straw or whatever.
Speaker 3 (20:28):
Oh wow, it's changing colors.
Speaker 5 (20:30):
To an electric pink.
Speaker 3 (20:32):
Oh gos, it's like a lamp, literally changing colors. Hence
the lamp in there. Yes, wow, that was awesome. Whoa whoa,
whoa flying lemon on the table. Here.
Speaker 5 (20:47):
You can this with like a lavender sprig like we
did in the book for the for the nice photo.
Speaker 3 (20:52):
Some of those.
Speaker 5 (20:55):
The couple petals and there you could make ice cubes.
You could freeze the flower is into the ice cubes
and then you have like the flowers throughout. That would
be really pretty too.
Speaker 3 (21:05):
That's pretty awesome. Well, who's you want to go first?
I mean, I'll go first. I don't mind afraid of it.
I I know you are a litt afraid. You put
the lavender straight on your face, and it's so good.
That smells so good to that lemon just gives it
that zest. Mm hmm. Wow, that's delicious. What does it
(21:28):
taste like?
Speaker 2 (21:29):
It's like lemonade, like lemonade, like a really I mean
like a fresh Yeah, it's amazing.
Speaker 3 (21:36):
Only lemonade. Do you taste like a lavender in it
at all?
Speaker 5 (21:39):
The lavender is supposed to be really subtle. If you're
only adding a couple of drops.
Speaker 2 (21:43):
To it tastes amazing. It's like a yeah, it's just
like a lemonade, but really refreshing, not too sweet. You know,
I was, you know, I was a little scared it
was gonna be really good, really sweet, just because of
all the the shog sugar and the seat but few drops.
And I didn't even think about the CBD part of it.
(22:06):
Oh dude, slow down there, hot shot.
Speaker 3 (22:08):
WHOA Well, I think.
Speaker 5 (22:11):
I only put a teaspoon in there, So there's right here.
Speaker 3 (22:15):
It sets off any party because this is so refreshing. Oh,
this is fantastic, and the presentation is like over the top.
You present this at a party, you're killing it. The
kids love it, yes, minus the CD. Even with the CD,
(22:36):
I don't taste anything that's like giving me this war No, no, no,
no no. There's no dirt taste. I'm like, oh my god,
or any cannabis taste. There's delicious. So let's talk about
this lovely lady who made this, Marissa Dunne. And in
the course, if you guys don't have the cookbook parts Unbaked,
you can get this on the website at Loranoils dot com.
Speaker 4 (22:57):
Yep, we are going to be posting it's on our
LinkedIn page and we'll have QR codes. At m j Biscon,
we'll be talking about the book a lot there. But
Marissa Dunne is somebody y the pleasure of meeting in
Toronto at cannacan Earlier this year, I was teaching a
(23:17):
seminar and she was in the class and she hung
out afterwards, and we've kept in touch. And she's an
awesome woman who is running a female owned business out
in Vermont, and she does a lot of really great
cannabis products and all of her stuff is grown on
a farm that uses really mindful practices, so she's you know,
they're preserving the land and doing everything with a lot
(23:40):
of integrity.
Speaker 3 (23:42):
Well, I like what it says here too. Marissa's company's
Altitude Drops offers a nice array of handcrafted, organic cannabis
infused edibles, you guys, So if you're out in that
Vermont area, maris done of Altitude Drops as her company.
And in the cookbook, let's talk about a few of
these other things that she has besides us amazing drink.
This chied latte one or two? Is that her as well?
Speaker 5 (24:06):
Yes, she did three recipes, so this one uses our favorite.
That one's really good hot and cold.
Speaker 3 (24:13):
You just made them all and just smashed on them all. Yeah,
I'm so excited.
Speaker 5 (24:18):
And then my favorite recipes.
Speaker 3 (24:23):
Are you just saying that to be saying that, are you.
Speaker 5 (24:26):
All of these things and have eaten that?
Speaker 3 (24:28):
I am so excited about that. And this one you're
saying is literally your favorite one that is.
Speaker 5 (24:32):
The best shrimping frits I've ever had. Yeah, if this
is your favorite, we could make it.
Speaker 3 (24:38):
Well, then we need to. I don't care it's not coordinate.
I want to. If you say I'm sure, I would
imagine I'm giving Heidi the palate of a double thumbs up,
like your palate has tasted quality. And if you're saying
this is your favorite in this cookbook, it's got to
be phenomenal. It's good.
Speaker 5 (24:57):
And what do you need some script you need shrimp
that you need a really good cheese.
Speaker 4 (25:03):
I use the Dubliner, but she suggests either Alpha Tolman
or you could use a cheddar cheese. You're doing Lorean's
just a drop of the lemon oil, which I was like,
how is that going to come through?
Speaker 5 (25:15):
But when you.
Speaker 4 (25:16):
Taste it, just that little tiny bit of lemon is
like the perfect amount of brightness in the dis really,
and then it uses our hot chili oil as well,
which is something that doesn't get used a lot. But
it's one of our really great unsung heroes in our
super Strength line. And you can do a lot with
that product.
Speaker 3 (25:36):
And I see that use Lorrain's Halapenno flavor. Yep.
Speaker 5 (25:40):
You can do either hot chili or halopen, you know,
depending on how hot you want it.
Speaker 3 (25:44):
Everything tastes better than little holopen. Yeah, I mean when
I'm cooking it, like literally, I do a one egg
halopenno little egg burrito in the morning with like one
piece of bacon, just that holopen. You just gives it
enough just every time. Sometimes most actually, like most of
the time, they're not spicy enough. When you can find
that really hot where you're like, Okay, that's hot, that's hot,
(26:06):
that's what you're looking for, it's like to me. And
this right here looks like a dish that's just a
crowd favorite because cheddar grits and shrimp and there's bacon
in there, so I come on, yeah, I really want
to try that as well.
Speaker 2 (26:20):
That one looks like it's gonna be my favorite too,
And I'm just a shrimpy I mean this way, yeah,
it's very good.
Speaker 3 (26:26):
And then we have her lavender Lava lamp lemonade. I
love how It has the two different colors really good,
the blue and the purple. It looks like this is
before you mixed it, and this is after you mixed it.
Right here, folks, you really got to get yourself one
of these cookbooks are checking out online, and I can't
believe it as I look on the next page. MANI
we've had Moni and here you haven't. Yeah, I can't
(26:48):
believe that we've really met a lot of these chefs.
That's so ironic. Met him through us. Really, Bonnie was
doing things. I think we was baking his like.
Speaker 5 (27:01):
We need the brownies, yeah.
Speaker 3 (27:05):
Right, and the other kid still and both and all
those guys. Yeah, just so many good ones. Lime Cello
Salado gummies, gummies, you know, I did you have one
(27:26):
in here?
Speaker 4 (27:26):
All of the lran the recipes except for the cheesecake filling,
the Oreo cheesecake cookies.
Speaker 5 (27:36):
That was Kelly's recipe. But like I did the entree,
the rice crispy trees.
Speaker 3 (27:45):
I love trees. Those are one of those things that
every time I see a good rice chrispy tree, I
want one. Look at this toast just looks so simple
but so flavorful. Oh whipped goat cheese. That's another one.
Goat cheese? Are we doing Cheesmorrow ham burger? Well, you, guys,
it's Cannabis Talk one oh one, and we are here
(28:07):
with parts on baked. And the thing that I love
mostly about this is they're sitting there helping people out there.
On the back of the cover of this cookbook, it
says help is available twenty four to seven. If you're
struggling with mental health, dial nine eight eight to speak
with someone today. It's free and confidential. And those that
are suffering with it, Hey, it happens, folks. It's not
something that's rare and uncommon. Don't be afraid. We're not
(28:30):
afraid to talk about it. You know you're feeling that way, Kyle,
seriously right now nine eight eight are later? You know
somebody spread the word there it is guys.
Speaker 2 (28:38):
It's Cannabis Talk one on one, parts on Baked with
the ran oils and if no one else loves you.
Speaker 1 (28:43):
We do following Cannabis Talk one on one on all
social media and Cannabis Talk one oh one. Thank you
for listening to Cannabis Talk one on one with Blue
with Joe Brande, the world's number one source for everything
cannabis and make sure you like, follow, and subscribe tod
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