the tweed vault  Dec 07


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Tweed Pantry

Wellness Soldier cooks up lamb burgers


Cody Lindsay is on a new mission. While in uniform as a member of the Royal Canadian Navy, the former Canadian Armed Forces member learned how to cook for a large crew from a team with almost 100 years of combined experience in the kitchen. Nowadays, the Wellness Soldier dons a chef’s jacket on the daily and reaches an even larger audience. His mission is to take the knowledge he picked up in the burrows of a naval vessel and share healthy eating and living tips with veterans.

For Lindsay and his wife Kaleena, a nutritious diet is part of a five-point plan to help retired military members regain and retain a healthy lifestyle. The other areas of focus include fitness, meditation and medical cannabis, which is counted by the Lindsays as an integral element in a program designed to help get veterans “back to the basics.” Already, the system is finding support outside of military ranks. So too are the Wellness Soldier’s recipes!

This month, we have real treat – a Wellness Soldier original! From juices and smoothies to meat-lovers and vegetarian dishes, Lindsay has created some inspired recipes, both as part of a naval crew, and now on this new cannabis mission. Perfect for a summer BBQ, the Wellness Soldier’s lamb burgers, which come with a side of tzatziki sauce, are ready for you to dive into tonight. Enjoy!

Tools:
-Food processor
-Knife
-Mixing bowl
-Pan/BBQ 
-Tongs
-Spoon 
-Peeler and grater
-Gloves (optional)

Ingredients:
Burgers
-1-1/2 lbs ground lamb
-1/4 cup sun dried tomatoes
-1/2 cup oats
-2 tablespoons ground cumin
-2 garlic cloves
-8 ounces feta cheese, finely crumbled

Tzatziki sauce
-2 cups plain yogurt
-1/2 cucumber, peeled, seeded and shredded
-1-2 garlic cloves
-1 tablespoon fresh dill (teaspoon dried dill)
-Salt and pepper to taste

Process:
Burgers
1) Place all burger ingredients, leaving out lamb, in a food processor and mix well.
2) Add to mixing bowl with the lamb and mix. 
3) Form into desired shape and size.
4) Grill on BBQ or bake in oven until temperature reaches at least 150 degrees on a meat thermometer.
5) Add to bun and top with tzatziki sauce. On your own burger, top with Tweed's 10:1 Cannabis Oil.
6) Serve with other toppings like lettuce, tomato, and onion as desired.
7) Serve, eat well, and be happy.

Tzatziki sauce
1) Peel cucumber and spoon the seeds from the middle.
2) Grate cucumber and garlic into a mixing bowl.
3) Add remaining ingredients and mix.
4) Top your lamb burger or use with other recipes.


Here's to Future Growth!


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