CBD Summer Camp

How many times have you wished that you could spend a weekend learning about Cannabinoid science from the country’s top Cannabis science writers/researchers, sleep in a treehouse, get into an outdoor Ganja Yoga flow, swim in a beautiful natural pool and experience a one of a kind Cannabis Brunch…..all on one of the best Cannabis and Hemp farms in the country?

Well this summer CBD Summer Camp is granting your wishes!

This summer, August 23-26 2019 is CBD Summer Camp in Takilma, Oregon

Chef, Cannabis Educator and Event Planner Liv Vasquez has teamed up with award winning East Fork Cultivars, cultivators of FDA certified Organic CBD, the educational initiative “CBD Certified Program” to bring you a one of a kind, all inclusive, adults only summer camp. 

See first hand where the cleanest CBD in the country is sourced, and meet the people who work diligently to keep CBD standards at their highest. 

Guests of this unique retreat will spend mornings learning about how Cannabinoids work in the body and how this new “Cash Crop” is cultivated, from Cannabinoid Specialist and researcher, Zoe Sigman and afternoons having fun experiencing one of our four “Elemental Activities”...

Air - Ziplining at the Treehouse Resort

Heat - Outdoor Ganja Yoga with “Ganja Yoga” trained yogis

Water - Swim in one of TWO natural swimming pools that naturally fills from the Columbia River

Earth - Get into the dirt hiking around the gorgeous area of the California, Oregon border

Campers will have all plant based snacks and meals included from Friday evening until Monday morning, including a sunday “High Noon Brunch” hosted by Liv Vasquez, considered the “Alton Brown” of cannabis and food science who organizes beautiful events that are comparable to a wedding.

This camp is a great opportunity for someone who wants to learn more about what to consider when investing or starting a cannabis/hemp company. Learn about what makes an incredible CBD product from soil to digestion and how CBD & our Endocannabinoid System works on a gorgeous hemp farm in southern Oregon. 

Learn more about this incredible camp and reserve your camp spot at

Cbdsummercamp.com!

BYO- Camping gear option is $450

All inclusive including lodging in a cabin, glamping bell tent or Tree House is $700 for Fri-Mon with payment plan options via EventHi.io 

All plant based meals, beverages, accommodations, product, experiences (except ziplining), High Noon Brunch, classes, bedding and all of the glamping creatures comforts are all included in the price of camp.

In an effort to make this camp as accessible and inclusive as possible ASL Interpreters will be available, and there are a variety of payment and camping options.

(**Accommodations for BYO-camping gear are only the lot for camp set up.. No tents, bedding/linens included in this package )

Press

"I had the pleasure of interviewing Liv Vasquez, a traveling Cannabis Chef and Educator based in Portland Oregon. Liv brings her experience as a chef, recipe writer, and restaurateur to the Cannabis space, focusing on plant based food and plant medicine. She creates beautiful events and exciting pop up experiences that she labels “adventure dining” where her clients are taken to exciting venues like a rooftop garden in Los Angeles or Green house in Portland, creating a new kind of experience and dialogue around Marijuana edibles."

Check out the full interview for Authority Mag here...

https://medium.com/authority-magazine/cannabis-extractions-infused-in-different-types-of-foods-all-had-different-highs-with-chef-liv-5db4d6e5f274

Photos by Ali Limon

Lasagna Grilled Cheese

This Lasagna Grilled Cheese is the ultimate edible!

I have recently partnered with the Magical Butter Machine to bring you guys some fun content and recipes like this one!

If you want your very own Magical Butter Machine, use my code for $25 off!

http://magicalbutter.refr.cc/livvasquez

For this recipe you can use leftover lasagna or follow this recipe to make a mini lasagna to fill this gooey and cheesy creation.

If you make this, make sure to tag me in your photos! 

INGREDIENTS-

Tomato Basil Sauce

1 Tbsp olive oil

½ onion, chopped (1/8 cup)

3 clove garlic, chopped (1 Tbsp)

4 cups of fresh, chopped tomatoes

2 tsp salt

¼ tsp dry chili flakes

8 large leaves fresh basil, chopped

Ricotta Filling

1 tsp olive oil

2 cloves garlic, finely chopped

2 tsp salt

½ tsp black pepper

1 ½ cups ricotta, drained

Lasagna

4 (12 x 12) sheets fresh or cooked lasagna

2 cups Provolone, grated

2 cups Cheddar, grated

½ cup Parmesan, grated

Grilled Cheese

8 slices Texas white bread

12 tblsp Cannabis Infused cup garlic butter equaling about 5 mgs THC per Tablespoon

2 cups Provolone, grated

DIRECTIONS

Tomato Basil Sauce

1. Heat olive oil in a large pot over medium-high heat; add chopped onions and stir while cooking for 1-2 minutes, or until onions are translucent.

2. Add chopped garlic to the pan; stir and cook for 1 minute, or until garlic is fragrant.

3. Add tomatoes, salt, dry chili flakes, and fresh chopped basil; stir well, reduce heat to medium-low. Cover and simmer for 30 minutes.

4. Remove cover, stir, and continue to simmer uncovered for 30 minutes; remove from heat and let cool for 10-15 minutes.

5. Using an immersion blender, blend sauce until smooth and set aside until lasagna assembly.

6. For the ricotta filling you will take the garlic and saute it in a pan with the olive oil to release the garlic flavor and soften the garlic.

7. In a large bowl, stir together drained ricotta, the sauteed garlic, and egg until combined; wrap with plastic wrap and refrigerate for at least 20 minutes.Lasagna

1. Preheat oven to 350ºF.

2. Pour 1 cup of tomato sauce into the bottom of the pan; lay 1 sheet of pasta over top.

3. Spread 1 ¼ cup of ricotta mixture over the sheet of pasta; top with ¾ cup Provolone and ¾ cup Cheddar. Spread 1 cup of sauce over the cheese.

4. Lay the second sheet of lasagna over top, followed by another 1 cup of tomato sauce.

5. Add the third sheet of lasagna over top, followed by another 1 ¼ cup of ricotta mix, ¾ cup Provolone, and ¾ cup Cheddar. Add 1 cup of tomato sauce.

6. Lay the last sheet of pasta over top. Cover with 1 cup of tomato sauce and remaining cheese.

7. Cover pan with metal foil and bake for 20 minutes; remove foil and continue baking for an additional 20-25 minutes, or until cheese is completely melted throughout.

8. Remove from oven and set aside to cool to room temperature; once cooled, cover with plastic wrap and refrigerate for 1 hour.

9. Slice cold lasagna into nine 4 x 4-inch pieces.

Grilled Cheese

1. Butter 4 slices of Texas bread with garlic butter; place bread butter-side down on a clean surface.

2. Top each slice of bread with ¼ cup Provolone cheese and 2 tablespoons of tomato basil sauce.

3. Place 1 slice of cooled and cut lasagna on each slice of bread; top each piece of lasagna with 2 tablespoons of tomato basil sauce and ¼ cup Provolone cheese.

4. Butter one side of the remaining 4 slices of bread with remaining garlic butter; place bread, butter-side down, on top of the lasagna.

5. Heat a non-stick pan over medium heat; place prepared sandwiches into the pan and cook evenly for 7-10 minutes per side, or until cheese melts and lasagna is heated throughout.

6. Remove sandwiches from pan, cut on a diagonal, and serve.