Issue 03



Recipe by The Communal TablePhotography by Shawn LinehanPhotography by Celeste Noche

In creating this recipe, I wanted to honor the flavor of the cannabis plant for what it is. Instead of trying to mask the aroma, I used it as my muse. While infusing the cannabis in coconut oil, I took long aromatic whiffs and thought of other spices that would complement what I was experiencing. Careful, though. This experiment was a success, and it tastes so good, it’s hard to stop at one thimbleful. For tips on how to infuse cannabis in coconut oil, go here.


Soak the pistachios for at least an hour, but as long as overnight. Drain and combine with the water, dates, vanilla bean, coconut oil, cinnamon, cardamom & rosewater in a blender. Blend on high until the mixture looks frothy and creamy. Drain in a fine mesh strainer, and then again in a nut milk bag. Add a pinch of salt.

Drink early in the evening, maybe during magic hour when the sun is just sinking and you’re meeting up with a friend you haven’t seen in too long. Make a toast together and savor with delight and gratitude, and know that sometimes you get a sweet hour or two to let life trickle though you and laugh your heads off in good company.


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