A whole plant extract utilizing 190 proof food grade ethanol as a solvent, our HVET or High Viscosity Ethanol Tincture, differs from other concentrates and extracts in both the method of extraction and intended use. Modeled after RSO, created by medical cannabis pioneer Rick Simpson, HVET is all about delivering a concentrated full-spectrum dose of all the cannabinoids and wonderful compounds within the cannabis flower that provide a wide array of benefits. Consumed orally, HVET dosage will vary depending on severity of ailment and individual tolerance.  As with any orally consumed cannabis product, we recommend starting small and working up to a full dose over an extended period of time.

Our canna chefs have included a few recipes to help get you on your way. Feel free to modify potency as you please, half the amount of tincture may be a good start, or double the amount for a seasoned edible fan. To better estimate an accurate dosage, view the label on the packaging with potency and serving information. Each batch of HVET will vary, so be sure to check the labels and utilize the milliliter markings on the syringe to calculate your dosage.

6 oz. coconut milk
6 oz. (approx. ¾ cup) frozen pineapple
1 fresh banana
½ avocado
1 tbs. honey, agave, or vanilla (optional)
1-2 drops of HVET, or more as desired

How-to: Mix all ingredients in blender, with HVET on top and blend until smooth. For added protein and essential fatty acids, sprinkle with a tablespoon of hemp seeds!

6 oz. grape or apple juice
6 oz. (approx. ¾ cup) frozen strawberries
1 fresh banana
1 tbs. peanut butter
½ tbs. honey
1-2 drops of HVET, or more as desired

How-to: Mix all ingredients in blender, add HVET last and blend until smooth. For added protein and essential fatty acids, sprinkle with a tablespoon of hemp seeds!

8 oz. coffee or espresso
1 oz. creamer or dairy alternative
1 dash of cinnamon
1-2 drops of HVET, or more as desired

How-to: Stir HVET into hot coffee, add creamer and cinnamon to taste.

4 cups tightly packed basil leaves (approx. 8 oz.)
½ cup finely grated Parmigiano Reggiano (approx. 1 oz.)
3 tbs. toasted pine nuts (slivered, blanched almonds also work well!)
1 medium clove garlic, finely chopped
¾ tsp. sea salt
¼ lemon, juiced
⅓ cup EVOO
1-2 drops of HVET, or more as desired

How-to: Combine all of the ingredients except the EVOO and HVET into a food processor with a blade attachment. Turn motor on, and slowly add in EVOO until evenly mixed with other ingredients. Remove the lid to scrape the sides, and in HVET. Mix for another 30 seconds to evenly distribute the HVET. Makes one heaping cup, or four servings. Add to pasta, pizza, or sandwiches for a truly elevated edible experience.

¼ cup fresh lemon juice (approx. 2 medium lemons)
⅓ cup tahini
⅓ cup EVOO
1 tsp. tamari or soy sauce
1 tsp. honey
2 medium cloves garlic, minced
1-2 drops of HVET, or more as desired

How-to: Combine all ingredients into a jar with a screw top lid and shake vigorously until evenly mixed. You may also use a food processor or blender. Add black pepper to taste. Serving size is 1 tbs., yields approximately 16 servings.

1 lb. tomatillos, husked
½ medium yellow onion
3 cloves garlic
1 small jalapeno
½ cup cilantro leaves
½ tsp. sugar
Salt – to taste
1-2 drops of HVET, or more as desired

How-to: Chop tomatillos, onion, garlic, and jalapeno. Mix in blender or food processor, and puree until smooth. Add cilantro, sugar, salt, and HVET. Blend for 30 seconds. Yields 3 cups, or 6 servings (¼ cup).

1 ½ cups flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. salt
½ cup buttermilk (or any milk alternative)
2 eggs
1 cup blueberries
½ cup veggie oil
1-2 drops of HVET, or more as desired – ADD TO MELTED BUTTER

How-to: Mix all ingredients until well combined, saving blueberries for last. Fold in fruit. Fill 12 muffin cups ⅔ full. Bake at 350 for approx. 25 minutes. Yields a dozen muffins.

2 cups brown sugar
2 eggs
2 cups flour
1 tbs. baking powder
¼ tsp. baking soda
1 tsp. salt
2 tbs. vanilla
1 cup chopped walnuts
1 cup chocolate or butterscotch chips
⅔ cup melted butter
1-2 drops of HVET, or more as desired – ADD TO MELTED BUTTER

How-to: Mix all dry ingredients in a bowl. Stir in liquids until evenly combined. Fold in nuts and chips. Pour into a greased 8×8 pan and bake at 350 for approx. 25-30 minutes. Makes 16 2″x2″ blondies.

200 grams almond meal
13 dried apricots, finely chopped
¼ cup almonds, chopped
1 tbs. lavender tips, chopped
½ tsp. vanilla
2 tbs. desiccated coconut (plus a little extra to dust the finished product)
3 tbs coconut oil
1-2 drops of HVET, or more as desired – ADD TO MELTED COCONUT OIL

How-to: Combine almond meal, vanilla, lavender, and coconut oil with HVET into food processor. Mix until crumbly. Pour into bowl and add apricots and almonds; mix by hand. Add 2 tbs. water and mix until sticky and slightly wet. Spread a layer of desiccated coconut on a cutting board, enough to coat balls. Divide mixed ingredients into 12 portions, and roll into small balls by hand, then roll onto cutting board until evenly coated with coconut. Refrigerate for one hour before eating. Yields 12 balls.