Start your 420 the right way with this cannabis-infused avocado toast recipe!
From our December 2020 issue, we’re bringing you a smashing cannabis-infused avocado toast recipe written by Chef Sebastian Carosi just in time for 420.
Growing up in the San Francisco Bay area of California, certain things were a given. The San Francisco 49ers, fog underneath the Golden Gate, San Francisco sourdough, mission burritos—and the ubiquitous California avocado toast. The avocado is known around the world as the “alligator pear.” In the “City by the Bay,” people have been eating avocado toast since the late 1800s.
We know avocado trees were already flourishing in Hawaii and Florida dating back to the 1830s, but they landed in California in the late 1850s. Eating avocados has cultural roots going back centuries and over the years we have seen avocado toast mentioned many times in notable publications before it became “Instagramable.” It was mentioned in 1915 when the California avocado association described serving small squares of toast topped with smashed avocado as an hors d’oeuvre.
On May 1, 1937, The New Yorker published an article titled “Avocado, or the Future of Eating?” and the author described himself as eating avocado sandwich on whole wheat while drinking a “lime rickey.” In 1962, a New York Times article featured a special way to serve avocado as the filling or topping on a toasted sandwich or piece of bread. And let’s not forget Chef Chloe Osborne, the chef at Café Gitane in Manhattan, New York who is believed to have first served avocado toast in the early 1970s. While it has been considered a treat for over 200 years, avocado toast has only been manipulating millennial budgets across the world since the advent of social media.
Growing up in the Bay Area, I ate my avocado toast topped with a fried egg from the back yard, queso fresco and lots of hot sauce. These days, I like several different textures and nuances to balance the fattiness of the just-barely-ripe avocado. This, in many ways, IS comfort food. No matter the choice of toppings, avocado toasts are sure to deliver nutritious eats. No one should have to rely on written instructions for the preparations of this American culinary classic… but here you go.
Chef Sebastian Carosi, the award-winning short order cannabis revolutionary, has been cooking with full-spectrum cannabis and eating the devil’s lettuce since the early ’90s. Carosi trained at Portland Oregon’s Western Culinary Institute and apprenticed under renowned chefs in Italy. An avid forager and wild-crafter, Carosi went on to lead the farm-to-fork movement across the United States. Follow @chef_sebastian_carosi on Instagram
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