RAINBOW MEAT LOAFSERVES 4-6PREPERATION TIME 15-20 MINSCOOKING TIME 1 HOURINGREDIENTS¾ cup of fresh hazelnuts1 large carrot1 zucchini1 medium beetroot 1 chopped onionfresh marijuana leavesOlive oil500g of lamb mince1 eggFresh thyme, leaves onlySalt, pepperDirectionsPre heat oven to 180 degrees and line a loaf tin with baking paperGrind hazelnuts in a food processor to a breadcrumb-like consistency. Wash vegetables and grind into a large bowl.Add marijuana leaves to the bowlSauté onions in a few teaspoons of olive oil until lightly brown. Add to vegetables. Add the lamb and mix to combine.Stir in the egg and add enough of the hazelnut meal until the mixture is slightly firm.Add in the thyme and season with pepper and salt.Bake in oven for 1 hour until golden. Allow to cool for a few minutes before slicing.BEETROOT BEEF BURGER (MAIN COURSE)SERVES 4PREPATARION TIME 25 MINUTES (Including time in the fridge to firm.)INGREDIENTS500G of beef minceFresh Marijuana leaves1 medium beetroot, brushed or peeled, or grated.1 onion1 egg1 fresh bunch of fresh thyme, strip leaves by running thumb and forefingers against the direction of growth of leaves.Olive oilSalt and pepperDIRECTIONSHeat a few teaspoons of olive oil on medium heat and sauté onions for a few minutes until softened.Place beef mince and the grated beetroot into a large bowl.Add cooked onions, cut marijuana leaves, egg, thyme leaves and mix well with hands, squishing the ingredients together.Season with salt and pepperForm into patties then allow to chill and firm in fridge for 20 minutes.Heat a nonstick pan on medium high heat. Add a little olive oil to slightly coat the panCook burgers, (2-3 at a time) for about 5 mins each side making sure the mince is cooked all the way through.Serve as a traditional burger on a whole grain bun with cheese grated carrot, sliced tomatoes, lettuce a ZUCHINNI SLICESERVES 5PREPARATION TIME 40-50 MINUTESINGREDIENTS2 medium zucchini, grated.1 sweet potato, grated1 cup polentaMarijuana fresh leaves1 medium red onion1 cup of hard goats/cow cheese½ cup extra virgin olive oil5 eggs½ cup chopped fresh, flat, leaf parsley2 dessert spoons of parmesan cheeseSalt and pepperProcedurePreheat oven to 180 degreesLine a baking dish with baking paperAdd all ingredients and stir to combinePour into baking dishBake for 40-50 minutes until brown on top and cooked through Allow to rest for 5-10 minutes before cutting.Serve with salad.Marijuana breakfast idea.Sardines on toast recipeServes 1Prep time; 4-10 minutesIngredients1100g tin of sardines in virgin olive oil.1 ½ heaped tablespoon of flat leaf parsley, roughly chopped4-6 cherry tomatoes chopped in quarters¼ red onions,50-80g of marinated goats fetaFreshly squeezed lemon juice, to taste1 thick slice of desired bread, toasted.¼ teaspoon of marijuana crumbsDirectionsPlace sardines in a bowl and mash with a fork. Add feta, marijuana crumbs and mash together with sardines.Add parsley, onion and mix to combine.Add tomatoes, lemon juice and paper to gently fold through.Heap onto toasted bread. Add more pepper and lemon juice if desired. Serve. PUMPKIN ALMOND CAKESERVES 6-10 PEOPLEPREPERATION TIME 10 MINUTESCOOKING TIME; 50 MINUTESINGREDIENTS2 cups of almonds, freshly ground to a meal1 cup steamed, mushed pumpkin½ cup of honeyMarijuana crumbs1 teaspoon bicarbonate soda50g butter, melted and slightly cooled3 eggs½ teaspoon of ground ginger1 teaspoon of cinnamon1 teaspoon of nutmeg½ teaspoon of vanillaExtra butter for greasing the cake tin.DIRECTIONSPreheat oven to 175°Grease a 25cm cake tin and line with baking paperMix the ground almonds with spices and bicarb soda in a separate larger bowl, whisk the eggs with mashed pumpkin, honey, marijuana crumbs, vanilla and melted butter. Gradually add dry ingredients, stir to combine.Pour batter into prepared pan, bake for 25 minutes then remove from oven and cover with foil to prevent burning. Return to oven and bake for another 20 minutes.Remove from oven when done and allow to sit in cake tin for 5 mins. Run a knife around edge of tin to loosen cake from sides before turning out into a plate.Serve.