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Speaker 1: Welcome to Cannabis Talk one oh one featuring Blue with

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Speaker 1: Joe Bronde, the world's number one source for everything cannabis.

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Speaker 2: What's up? Mjbishon missus Cannabis Talk.

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Speaker 3: One oh one.

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Speaker 4: I am Heidi Guerbel from Lorien Oils.

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Speaker 2: It is my absolute pleasure to have Chef Juliehauser, aka

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Speaker 2: the Flower Chef, in the kitchen with me today. If

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Speaker 2: you don't know Juliet, she is many many things. She

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Speaker 2: is a celebrity, celebrity plant chef, a breast cancer survivor,

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Speaker 2: and most recently, a cookbook author. The Art of Harvest

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Speaker 2: is now available through Amazon dot com. It's an amazing

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Speaker 2: collection of plant based mindful eating. It's beautiful, it's a

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Speaker 2: work of art and you should definitely pick that up.

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Speaker 2: But I'm most excited about what we've got cooking today.

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Speaker 2: There's been a lot of smells going on, so we're

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Speaker 2: finally getting down to it. There's people that have been

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Speaker 2: coming up and asking what's going on. Chef Julie, tell

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Speaker 2: us what we're making today.

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Speaker 5: We're making a couple of recipes from my cookbook.

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Speaker 6: So the first one is brown butter.

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Speaker 5: Rosemary Cashews super excited about those.

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Speaker 6: We're almost ready to toss those.

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Speaker 5: In and then after that we are making a wild

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Speaker 5: mushroom marsala pallentibite.

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Speaker 3: Awesome.

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Speaker 4: So how do you go about browning butter?

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Speaker 3: Tell us about that process.

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Speaker 6: I love brown butter.

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Speaker 5: And what's really cool is that you can also brown

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Speaker 5: plant based butter.

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Speaker 6: I don't know if you knew that, and it works

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Speaker 6: just as well. So slow is the way to go.

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Speaker 4: Loan and slowster.

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Speaker 5: And basically, you want to see all these little brown

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Speaker 5: bits on top, on the bottom.

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Speaker 6: You want to keep stirring them through.

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Speaker 5: Once the phone, it's going to foam up, the film happened,

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Speaker 5: and then it's going to subside, and then you know

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Speaker 5: it's done.

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Speaker 3: Okay.

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Speaker 2: So and so what what does browning butter do? And

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Speaker 2: how does it help the flavor profile?

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Speaker 3: So much?

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Speaker 6: So I love brown butter because I mean, I make

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Speaker 6: frosting with it. I may. I just made a pumpkin

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Speaker 6: cake with brown butter frosting, Like, oh my god, it'll

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Speaker 6: change your life.

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Speaker 5: But savory too, okay, right, So it brings out the

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Speaker 5: natural nuttiness of the.

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Speaker 6: Fat that you're using, right, Okay, you're not gonna burn it.

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Speaker 6: You don't want to burn that off. You just want to.

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Speaker 5: Toast it, okay, and then it gets this beautiful nuttiness.

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Speaker 4: So it sounds like it.

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Speaker 2: By browning the butter, it compliments other rich flavors like

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Speaker 2: carmel and brown sugar, things like that.

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Speaker 3: That sounds amazing.

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Speaker 6: Yes, right, this is gonna be with rosemary.

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Speaker 3: That's excellent. So what's our next step with this one?

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Speaker 5: We are going to put the rosemary in in a second,

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Speaker 5: and then you're going to really start smelling it.

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Speaker 6: The zuper smells super good. And we're also going to

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Speaker 6: use a.

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Speaker 5: Little bit of the laran oils Time oil, I'm excited

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Speaker 5: about it.

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Speaker 3: No, not time oil, Rosmarry oil.

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Speaker 2: Yes, we do have several different food grade essential oils

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Speaker 2: that you can use for plant based cooking and other

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Speaker 2: types of cooking. If you're using a plant based essential oil,

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Speaker 2: you definitely want to.

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Speaker 3: Keep it very small amounts.

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Speaker 2: There's highly potent and they can overpower recipe very quickly,

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Speaker 2: so you have to be very moderate when you're using them.

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Speaker 5: Sure, get up to heat again, and I'm going to

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Speaker 5: give my mushrooms a little love while that's doing that.

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Speaker 2: All right, let's talk about what's in that pan now.

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Speaker 5: So there's a couple of recipes in the book, and

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Speaker 5: I've kind of taken a couple of them and put

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Speaker 5: them together to do this. So there's a tart, a

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Speaker 5: wild mushroom tart in the book. This is very similar

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Speaker 5: to what you would do for that. We have wild mushrooms,

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Speaker 5: caramelized onions, gar like fresh herbs, simmer, it gonna saute,

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Speaker 5: and mushrooms. Later you're going to introduce them more sala.

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Speaker 5: That's the amazing smell, yes, smell as.

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Speaker 4: Soon as they pan.

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Speaker 3: It just really popped. It was so good.

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Speaker 5: Yeah, and then you're gonna let that simmer down because

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Speaker 5: what happens is as the liquid is absorbed, it all

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Speaker 5: goes into the mushroom.

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Speaker 6: So each mushroom is gonna be bursting with it.

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Speaker 3: I can't wait.

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Speaker 6: Yeah, so good. So and what we're gonna do is

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Speaker 6: then we're gonna fold in so I can do that.

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Speaker 6: Now we're gonna fold in some caramelids onions.

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Speaker 2: There's a lot of complex flavors just building and building

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Speaker 2: in this dish.

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Speaker 3: I love it so much, but it's still very simple.

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Speaker 3: It's all fresh ingredients and very clean eating.

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Speaker 6: We were talking about that earlier.

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Speaker 5: I mean there's such a difference when you use fresh

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Speaker 5: herbs and fresh ingredients. It's gonna translate into the finished dish.

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Speaker 5: I mean, your your dish is only as good.

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Speaker 3: As the ingredients, right, absolutely.

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Speaker 6: So we're gonna fold these in. Let it get a

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Speaker 6: little hotter, and then in the oven.

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Speaker 7: I have.

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Speaker 6: My polenta bytes, not that one.

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Speaker 3: Those look great. Let me get this out of here

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Speaker 3: for you.

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Speaker 5: Okay, So these are polenta bytes. This is also in

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Speaker 5: the cookbook. Polenta is amazing. It's a great substitute for bread.

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Speaker 5: If you don't want to have food. I'd love to

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Speaker 5: make a meal out of it. This can be a cake.

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Speaker 6: You can put a whole sauce on it.

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Speaker 3: Oh wow, yeah, so good. How would you use it

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Speaker 3: as a cake?

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Speaker 5: Well, I mean you can have a whole serving, right,

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Speaker 5: So if you make a batch of polenta, you can

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Speaker 5: actually refrigerate it in a sheep pan and then cut

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Speaker 5: it into any.

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Speaker 6: Shaking want okay, yeah, and then it can become your entrap.

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Speaker 3: That's incredible.

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Speaker 6: It's a great plant based option.

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Speaker 5: So I have an assistant here, whoa Okay, you need

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Speaker 5: to grab it here.

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Speaker 6: I'm gonna do this.

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Speaker 3: It's hot.

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Speaker 5: And you can pop those in there, we have another

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Speaker 5: and actually before I yeah, you can put a couple

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Speaker 5: in each one. And then before I do that, I'm

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Speaker 5: gonna put a couple of drops of the Larano Oil's

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Speaker 5: Time oil in the mushrooms.

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Speaker 3: That sounds great.

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Speaker 5: Yeah, I love it so little, it doesn't take much.

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Speaker 2: So tell us more about your cookbook, like what inspired

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Speaker 2: that idea and what was that process like, because it's.

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Speaker 3: Such a gorgeous book.

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Speaker 2: I'm sure it took a lot of work and a

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Speaker 2: lot of a lot of talent behind us.

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Speaker 6: Thank you?

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Speaker 3: Who are some of your partners on that?

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Speaker 6: It's been a labor of love. It's been a lot

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Speaker 6: of work I've had.

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Speaker 5: My culinary career has spanned about a quarter of a century.

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Speaker 6: I'm turning fifty. That's it.

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Speaker 4: Nobody would guess that.

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Speaker 6: Thank you.

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Speaker 5: So over the last twenty five years, I've cooked for

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Speaker 5: a lot of celebrities, diplomats, politicians, all kinds of people,

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Speaker 5: and really this cookbook is dedicated to them, because I

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Speaker 5: feel like everyone I've ever fed, there's such this transfer

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Speaker 5: of energy that happens in food, and it's amazing to

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Speaker 5: be a chef and bale to do that for people.

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Speaker 5: And I think I've taken I've taken people's reactions and

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Speaker 5: experiences and just translated that into.

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Speaker 6: All these recipes. So it's reallyat end of my whole career, right.

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Speaker 3: That's awesome.

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Speaker 6: It's so amazing and all plant based. I have a

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Speaker 6: great team of women behind it.

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Speaker 5: The editor is Unity's Mahackie saying she's my EA and

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Speaker 5: also part of flower Chef Foods. She does this dev

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Speaker 5: in UK for us, so she's in London, so he's

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Speaker 5: not here today. And then our creative director of the

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Speaker 5: book is Christa Murphy and.

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Speaker 6: She is in Canada, so we sort of span the continents.

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Speaker 6: But it's been her dream on her bucket list to

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Speaker 6: do a cookbook, so this was really amazing for her.

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Speaker 6: She's also designed my entire branch.

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Speaker 3: So it's beautiful.

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Speaker 4: I say that to you all the time.

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Speaker 2: Your color palette and just your design says everything about you.

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Speaker 2: It's beautiful. So we're going to take a quick break

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Speaker 2: and we come back. We're going to serve up some loves.

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Speaker 1: Co subscribe to our weekly newsletter on our website, Canada's

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Speaker 1: one one dot com. Welcome back to hey everybody.

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Speaker 4: We're back with Cannabis Talk One on one.

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Speaker 2: I'm Heidi with Lorian Oils, and I'm in the kitchen

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Speaker 2: today with chef Julie Hauser a Flower Pharma, and we're

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Speaker 2: serving up some flinty bites with the mushroom marsala and

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Speaker 2: caramelized onion topping, and we're going to be working on

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Speaker 2: some brown buttered cashews with rosemary.

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Speaker 4: So if you haven't had a sample yet, come on up.

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Speaker 3: And see one of our girls.

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Speaker 4: So what are we doing next, Julie, We are.

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Speaker 5: Going to play with the brown butter cashus so as

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Speaker 5: you can see on the top of the phone and sale,

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Speaker 5: it's just kind of disappearing and all these nice.

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Speaker 6: Little brown flats. So that's a really great time to

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Speaker 6: throw in a little more rosemary.

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Speaker 2: Is there at a point where you would not want

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Speaker 2: to add the herbs?

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Speaker 3: Is there like the ideal time? What are you looking at?

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Speaker 6: So I definitely want to wait till the end.

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Speaker 5: So if there's just a little balance between when there's

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Speaker 5: when the phone is probably.

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Speaker 6: Half okay, and then it's a good time to add it.

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Speaker 6: You don't want to do it too early.

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Speaker 5: It'll get kind of just soggy and full, it.

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Speaker 6: Won't taste good, Okay, it'll also taste the butter. It'll

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Speaker 6: just it's not good.

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Speaker 3: Not a good sounds good.

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Speaker 2: Yeah, And so what kind of cashews are you using?

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Speaker 3: Are did?

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Speaker 2: There's a lot of varieties, raw, unsalted, salted, So what

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Speaker 2: did you start out with and what did you do

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Speaker 2: to those to get to here?

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Speaker 5: So the cookbook, I mean the cookbook was deliged to

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Speaker 5: really make things very easy for people. And these these

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Speaker 5: cashews come together really quickly. It's a great holiday snack.

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Speaker 5: So I took roasted unsalted cashews. You could do raw

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Speaker 5: if you wanted to roast them yourself. We just popped

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Speaker 5: them in the oven for five minutes and they came

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Speaker 5: out and then we're gonna pour them into the brown butter,

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Speaker 5: toss them.

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Speaker 6: Up, and we're gonna be good to go.

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Speaker 3: I'm excited about this.

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Speaker 5: Yes, and it will be the highlight your buffet table

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Speaker 5: on the holidays and people will think you're so fancy.

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Speaker 2: I love cashews, so I'm excited to try this one out.

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Speaker 3: Yeah, are you ready?

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Speaker 6: Yes? Pop them in all right?

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Speaker 2: And do you let them sit for a certain amount

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Speaker 2: of time? Are they trying to are you trying to

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Speaker 2: get them to absorb the butter?

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Speaker 3: Are they just coating the butter?

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Speaker 5: Okay, yeah, these are gonna be really buttery, So we

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Speaker 5: might have a little I think we threw some more cashews.

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Speaker 6: Do we throw some more cashs at I think we did. Yes,

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Speaker 6: that would be amazing.

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Speaker 3: Is it hot?

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Speaker 6: Oh? Maybe we want it to be? Can you put

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Speaker 6: it in the oven for a minute?

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Speaker 7: And you can also if you want to do these

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Speaker 7: ahead if you're having people over, Okay, you could do

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Speaker 7: this far and then you could pop them back onto

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Speaker 7: a sheep pan and put it in the oven just

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Speaker 7: for five.

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Speaker 2: Minutes and give them a little toast and wake those

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Speaker 2: flavors back up.

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Speaker 3: That sounds great.

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Speaker 5: Imta just let them sit for a few minutes, do

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Speaker 5: a little salt and pepper. I'm gonna throw a few

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Speaker 5: more cashes in there, and then people get to eat these.

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Speaker 3: Okay, I'm excited.

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Speaker 2: So what's on what's in store for you now now

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Speaker 2: that you've launched your cookbook. I'm assuming that you're going

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Speaker 2: to go in and show the world.

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Speaker 3: What kind of events are you doing for that?

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Speaker 6: Yeah?

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Speaker 5: So I'm starting actually flying home tomorrow and I have

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Speaker 5: a book.

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Speaker 6: Signing in Seattle on Sunday.

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Speaker 5: This is our official kickoff book signing, so it's very exciting.

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Speaker 5: And then I'll be traveling a lot next year.

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Speaker 3: Tell us about are we allowed to talk about Davos.

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Speaker 3: Let's talk about Davos.

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Speaker 7: I can say a.

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Speaker 6: Little bit about.

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Speaker 5: So I am going in January to Davos, Switzerland for

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Speaker 5: the World Economic Forum, and I will be putting together

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Speaker 5: a kickoff event to private event.

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Speaker 6: So I'm not allowed to share too.

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Speaker 5: Many details, Okay, but we'll tell you that lean a

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Speaker 5: little mystery. But it's very exciting, very exciting. And what

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Speaker 5: else is in January?

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Speaker 6: Oh?

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Speaker 3: Fancy Food Absolutely, we'll be.

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Speaker 6: Here for the Fancy Food Show.

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Speaker 2: Yeah.

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Speaker 6: We're actually doing a special VIP event there.

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Speaker 3: Perfect.

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Speaker 2: Yeah, So is this event that is open to the public?

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Speaker 3: Can they buy tickets or where? Can where can we

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Speaker 3: see you? Again?

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Speaker 6: Well, I'm gonna take that. Thank you.

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Speaker 5: If you are at the Fancy Food Show, you might

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Speaker 5: be able to get to go to that one.

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Speaker 3: Okay, there will be.

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Speaker 5: I'm traveling quite a bit next year, and so I

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Speaker 5: think there'll be some nice opportunities for more public We'll

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Speaker 5: also be in Canada doing some things in Italy, so.

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Speaker 6: We have a full plate. But we'll keep people posting

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Speaker 6: you can catch us somewhere. Yeah.

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Speaker 2: So again that Julie's book is the Art of Harvest.

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Speaker 2: It's mindful plant based eating. If you haven't gotten a copy,

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Speaker 2: check it out on Amazon. We are going to it

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Speaker 2: looks like we're going to season these castres and then

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Speaker 2: we're going to be serving them up.

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Speaker 6: I also want to give a quick little shot.

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Speaker 5: Oh yeah, the photographer of my book, because the photos

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Speaker 5: are everything I wanted to make a cookbook that could

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Speaker 5: be a coffee table book.

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Speaker 3: Absolutely.

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Speaker 5: So we found Sarah Hey, she's local in Seattle. She

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Speaker 5: did amazing job bringing the dishes to life.

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Speaker 2: Yeah, and where can we see some of these images

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Speaker 2: so far? Because I know you've posted them. What's your

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Speaker 2: Instagram so people can check those out.

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Speaker 5: It's at Flower Chef Jewels or Flower Chef Foods, which Flower.

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Speaker 6: Farmer is now Flower Chef Food Okay, yeah.

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Speaker 5: So just because we're expanding into grocery, yes, and so

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Speaker 5: talk about that Ola.

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Speaker 2: Ola Gourmet has launched a new line and that's why

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Speaker 2: you're going to be at fancy Food, right because you're

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Speaker 2: launching a hempseed oil that's based on your previous line Ola,

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Speaker 2: but it's not infused it's just so tell us about

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Speaker 2: the benefits of hempseed and why, you know what, what

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Speaker 2: has drawn you to that in the in the benefits.

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Speaker 6: Yeah, so what.

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Speaker 5: I wanted to do was really teach people about the

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Speaker 5: benefits of hempseed. I think we forget how amazing hemp

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Speaker 5: seed is and you know, big omegas three and six.

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Speaker 5: It high end protein, have all these essential fatty acids

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Speaker 5: like things you cannot get eating a plant based science.

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Speaker 6: So it's really nice to enrich it with that. But

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Speaker 6: also it's a.

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Speaker 5: Little grassy by itself and it's not necessarily super.

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Speaker 6: Friendly for people.

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Speaker 5: Okay, So I really wanted to bring it together with

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Speaker 5: some other amazing oils as a way to introduce hempen

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Speaker 5: to people's life without overwhelming them, you know.

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Speaker 6: And so we have four flavors. Yeah, it's all olive.

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Speaker 5: Gourmet olive, which is just all a little kiss of

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Speaker 5: hempseed oil in there, and then it's extra virgin olive oil.

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Speaker 5: And we have Ola savor, which is sesame ginger.

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Speaker 6: We have a vanilla walnut just toast, and.

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Speaker 3: Right, yes, right is my favorite.

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Speaker 2: If you guys have any had it, Ola bright, the

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Speaker 2: orange and Cardamen. It's such a nice little topping for

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Speaker 2: like a salad green or even on fruit.

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Speaker 3: I love it so much.

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Speaker 5: All right, we're gonna also, we're gonna PLoP a little the.

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Speaker 6: Rosemary Lauran oils rose my oil in here, Leese, bring

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Speaker 6: out the rosemary a little more.

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Speaker 2: And that was just a few drops, because again, essential

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Speaker 2: oils are so potent, so when you're cooking with them,

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Speaker 2: you don't want to you don't want to use a

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Speaker 2: lot because you don't want to overpower the dish.

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Speaker 3: Right, smell is really good.

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Speaker 6: Okay, so I'm gonna have my lovely assistant come over here.

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Speaker 6: Let's see. Let's see this, honey, let's do put it here.

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Speaker 3: Oh, that smells real good.

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Speaker 6: And then you can just get a spoon. And but

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Speaker 6: I have to just make can do that. Yeah, okay,

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Speaker 6: I have to do that.

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Speaker 2: We're good, we go all right, the chef has tasted

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Speaker 2: and given her seal of approval. She's gonna season it

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Speaker 2: real quick, and then we're gonna serve up some samples.

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Speaker 4: Will be right back. It's Cannabis Talk one on one.

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Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk

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Speaker 1: one on one. Now now back to the number one

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Speaker 1: cannabis on the planet. You know what, Get now back

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Speaker 1: to the number one cannabis show in the universe, Cannabis

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Speaker 1: Talk one oh one.

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Speaker 2: Hey everybody, We're back with Cannabis Talk one on one

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Speaker 2: parts on Baked I'm Heidi from Luran Oils and with

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Speaker 2: me is Juleshauser, chef and CEO of Flower Chef Foods.

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Speaker 6: So yes, great.

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Speaker 2: So we've we've been feeding everybody plenty bites with the

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Speaker 2: Marcella sauce and caramelized onions, brown buttered cashews with rosemary,

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Speaker 2: and and we've been talking about your cookbook, which is

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Speaker 2: the Art of Harvest available on Amazon. It's a plant

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Speaker 2: based mindful eating, a beautiful collection of photography and just recipes.

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Speaker 4: Pick up your coffee and what.

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Speaker 2: Else are you going to have on Amazon next week?

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Speaker 5: Yes, we're so excited that the Flower Chef store is

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Speaker 5: opening on Amazon next week.

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Speaker 6: We'll have all of our flavors of Ola gourmet.

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Speaker 5: Super excited and coming soon in January is our very

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Speaker 5: special haven't seen flower Pasta coming from Italy?

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Speaker 6: I'm super excited. It's so good. Yeah, I can't wait.

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Speaker 2: I've seen you do a couple of different recipes on

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Speaker 2: your Instagram, which is remind me again at Flowers Chef Foods.

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Speaker 6: At Flower Chef Jewels.

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Speaker 3: Okay, yeah, and so.

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Speaker 2: We can see some of these the gorgeous pictures already

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Speaker 2: from your from your cookbook. But I've seen you use

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Speaker 2: some of the hand leaves pasta in your recipes already,

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Speaker 2: so it's exciting to see what's coming down the road.

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Speaker 2: Is there anything that you'd like to remind everybody or

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Speaker 2: to share with.

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Speaker 6: Anybody before we go? Oh?

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Speaker 5: P sure, well, we definitely have a lot of a

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Speaker 5: lot of exciting things coming up next year. We're expanding

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Speaker 5: into this plant based base in a beautiful way, will

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Speaker 5: be actually enrolling quite a few products that.

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Speaker 6: Do the announce you, so stay tuned.

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Speaker 3: Awesome, Thank you so much, Chef Jewels.

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Speaker 2: It is a pleasure finally getting to meet in person

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Speaker 2: and to eat.

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Speaker 4: Your delicious food.

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Speaker 2: I'm so excited for everything that you have coming and

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Speaker 2: I can't.

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Speaker 3: Thank you enough. Thanks many, Honor, so much fun.

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Speaker 2: Cannabis Talk one on one Hearts and Bay, thank you

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Speaker 2: so much.

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Speaker 4: I'm japis con

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Speaker 1: Thank you for listening to Cannabis Talk one on one

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