Youngevity International Inc.
This month’s pot stock is Youngevity and our stocked pot is Tom Yum Canna Kha Soup.
Youngevity International Inc. (NASDAQ:YGYI), is an emerging conglomerate operating in three distinct business segments including a vertically integrated coffee enterprise, a vertically integrated hemp-based product development enterprise including end-to-end processing, and a direct-selling enterprise that consists of an expanding portfolio of consumer brands developed with its in-house product development team and distributed by traditional and nontraditional channels, including a multi-country, direct-selling network.
The company’s takeover of Khrysos Global netted it a solid supply of organic CBD, as Khrysos has both cannabis cultivation property and facilities to refine CBD oil.
For more information, visit the company’s website at www.YGYI.com
Tom Yum Canna Kha Soup
Ingredients
1 14-oz. can light coconut milk
2 Tbsp. Cannabis Infused Coconut oil
3 cups low-sodium vegetable broth
2 stalks lemongrass, smashed and cut into 3-inch pieces, or zest of 1 lemon
1 (2) inch piece fresh ginger, thinly sliced
1 1/2 cup of broccoli florets
1 medium zucchini, cut into discs (1 cup)
1/2 red bell pepper, thinly sliced (1/2 cup)
2 Tbsp. low-sodium soy sauce or tamari
1 Tbs. dark brown sugar
1 Tbs. mirin
6 fresh kaffir lime leaves or zest of 1 lime
Preparation
Bring vegetable broth and coconut milk to a boil in a saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes. Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan. Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes. Remove lime leaves, and add tofu to soup as well as the cannabis coconut oil. Cook 2 to 3 minutes more, or until tofu is heated through.
Enjoy your soup and good luck investing. With these volatile markets, you’ll need the soup.
Patrick Ian Moore
