It's a Rogue World feat. Limonene Terpene 2.24.25

This week we want to talk about terpenes. We'll summarize what a terpene is and shine a spotlight on our personal favorite, limonene. Also on deck with the things that inspire us is a quick, easy, and delicious meatless weeknight recipe, another engaging memoir, and our current fashion obsession. Thanks, as always, for joining us!

Canna-Focus: Terpenes (Limonene specifically)

Terepenes are compounds that lend plants (for our purposes - cannabis) their characteristic smell and flavor. Terpenes are important because they also influence the user's end effects for the type of cannabis consumed. This happens because terpenes interact with the endocannabinoid system. Due to this interaction, terpenes are credited with influencing mood, stress levels, immune function, and the nervous system. You may be asking: but what about cannabinoids? Terpenes and cannabinoids, like THC, work together (often referred to as the "entourage effect") to enhance the psychoactive effects of cannabis.

Now that you know what terpenes are and how they can affect you as the consumer, we'd like to tell you why we love the terpene limonene. As the name suggests, limonene provides a citrusy aroma and taste. Limonene properties are said to include anti-inflammatory and antioxidant benefits which may assist with anxiety. Pro tip: if you are unsure what type of flower to buy, smell it. If it appeals to your sense of smell then most often it will also work in a beneficial way with your personal chemistry. We always let our nose lead when we are considering new strains.

What We're Reading Now: Shoe Dog by Phil Knight

This book is for lover's of the NPR podcast "How I Built This" with Guy Raz. It's the incredible behind-the-scenes story of how Phil Knight brought the iconic sneaker brand, Nike, into being. The book's biggest triumph is that it doesn't just focus on the wins. What is central to the book (and clearly part of the brand philosophy) is what makes or breaks you is how you handle adversity. The story is full of obstacles and set backs and is, in essence, a love letter to perseverance.

Our Current Fashion Obsession: Pyaar Dress by Andres Otalora

It's awards season which makes us crave a long and pretty dress. Here's one you can wear even if you don't have an invitation to walk a red carpet. 

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

What We're Eating on Rotation: Spicy White Beans and Greens

Ingredients:

• 6 tablespoons olive oil (try 1-2` tbsp infused butter here)
• ⅔ cup panko bread crumbs
• Salt and black pepper
• 1 medium yellow onion, minced
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper
• ⅓ cup tomato paste
• 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
• 1 cup heavy cream
• ½ cup chopped jarred sun-dried tomatoes in oil
• ⅔ cup finely grated Pecorino or Parmesan
• 4(packed) cups/3 ounces baby arugula
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)

Prep:

1.  In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

2. Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

3. Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

4. Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

5. In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

   Original recipe by Alex Weibel for the NY Times can be found HERE.

    

   Thanks for joining us again this week and reading about some of the things that inspire and nourish our bodies and minds. Don't forget: you are beautiful. xo