Navigate the planes of time and space with Dr. Who, a potent indicahybrid originally from Homegrown Natural Wonders who wittily combined parent strains Mad Scientist and Timewreck. This 60% indica strain can deliver swift relief to pain, stress, appetite loss, multiple sclerosis, ADHD, mood disorders, and nausea without lethargy or sedation, making Dr. Who a good choice for any time of the day. Its effects are precluded by a sweet and sour aroma of pineapple and grape. Dr. Who flowers in 56 to 63 days indoors, but also grows well in outdoor gardens.
Call us today at Natural Healing Care Center! We can answer any questions you may have regarding medicating and the Arizona Medical Marijuana program – 520-323-0069
Why do strains like Blue Dream and Harlequin have such different effects? In large part, it’s because they have very different THC-to-CBD ratios.
THC and CBD are the two most abundant cannabinoids in most strains. THC is well known as the major psychoactive compound. CBD is best known for having a wide range of medical uses. While CBD lacks the psychoactive properties of THC, it does influence the effects of THC in the brain. This is why the THC:CBD ratio strongly influences a strain’s effects, and why that ratio is important when deciding which strain is right for you.
Here’s the cool part: The THC:CBD ratio is largely determined by strain genetics. Each plant’s genetic code determines the way the plant produces the two compounds. It’s a fascinating process that many consumers aren’t aware of. Continue reading “How Cannabis Strain Genetics Influence the THC:CBD Ratio”
Oprah knows best! For more healthy recipes and wellness tips call Natural Healing Care Center today to set up a time to speak to one of our nutritionists – 520-323-0069
“This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!” —Oprah Winfrey
- 1 cup quinoa, preferably multicolored, rinsed and drained (if necessary)
- ¼ cup minced shallots (from 1 to 2 large shallots)
- ¼ cup white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- Finely grated zest and 2 Tbsp. juice from 1 lemon
- ½ tsp. kosher salt
- Ƅ tsp. ground black pepper
- ⅛ tsp. cayenne pepper
- ¼ cup extra-virgin olive oil
- 1 large orange
- 4 hearts of palm (from one 14-ounce can), drained and thinly sliced
- 1 ripe mango, peeled, pitted and chopped
- ½ English cucumber, thinly sliced into half moons
- ½ cup Marcona almonds or toasted pine nuts
Active time: 30 minutes
Total time: 1 hour
In a medium pot, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to medium-low and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside, covered, for 5 minutes more. Uncover, fluff with a fork and spread out on a baking sheet or large platter to let cool.
Meanwhile, in a medium bowl, whisk together shallots, vinegar, mustard, garlic, lemon zest and juice, salt black pepper and cayenne. Whisk in oil.
Zest orange into a large bowl. Using a paring knife, cut and discard peel and pith from orange. Cut between membranes to release segments; roughly chop and add to bowl with zest. Add cooled quinoa, hearts of palm, mango, cucumber and almonds. Toss gently to combine. Drizzle vinaigrette on top and toss again to coat. Serve immediately
Read more: http://www.oprah.com/omagazine/quinoa-salad-with-lemon-shallot-dressing-recipe#ixzz4dmnxJfyG