The Medical Marijuana Guide: Cannabis and Your Health
- Dr. Robert Booker
- Feb 13
- 1 min read
After decades of misinformation about cannabis largely due to the well-funded propaganda campaign in the 1930s, public attitudes toward the drug have finally begun to evolve. In 1996, California became the first state to legalize medical marijuana and since then, 28 other states, 2 U.S. territories, and the District of Columbia have followed suit. Now countless patients are reaping the benefits of this amazing resource which has been used to effectively treat everything from chronic pain to debilitating illnesses.
In The Medical Marijuana Guide: Cannabis and Your Health, Dr. Patricia Frye takes a direct, no-nonsense approach to educating readers about cannabis and its medicinal qualities. After having retired from medicine, Dr. Frye was offered an opportunity to practice cannabis treatment. Intrigued, she educated herself on this emerging alternative and is now ready to share with others what she has learned.
In this book, using humorous and touching stories from the many situations she has encountered in her practice over the years, Dr. Frye provides valuable information about the undeniable medicinal qualities of cannabis. This book helps to de-stigmatize this misunderstood drug and educate readers on the history of cannabis and how it is used by the medical community today. This is an accessible, enjoyable resource that will not only entertain readers, but may change their lives for the better.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington

Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name

Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
$45
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