Planet 13 Holdings Inc.
Planet 13 Holdings, Inc. is truly unlike any other company in the industry (OTC:PLNH.F). Planet 13 operates a cannabis Super Store located right off the famous Las Vegas Strip that has become a true tourist destination. Planet 13 reported revenues of $23.8 million in Q1 of 2021, which is a jump of 42% compared to Q1 of 2020. Very impressive numbers considering the kind of restrictions the pandemic put on tourism in Las Vegas last year. Planet 13 also hopes to build a cannabis consumption lounge within its Las Vegas Super Store after key legislation is passed in Nevada allowing for such lounges.
The company will also launch its California cannabis Super Store this Summer, and if the door opens for the company to list its shares on a major U.S. stock exchange, Planet 13 will no longer be an under-the- radar pot stock. And as far as the stocked pot goes, we have an out of this world bone broth recipe perfect for sipping in the evenings and keeping your system running smoothly.
Canna-Infused Ginger Tumeric Bone Broth
Ingredients:
1 cooked chicken carcass, meat removed and reserved for another recipe; use the bones, skin and all pieces of the chicken besides the meat in your bone broth
1 white or yellow onion, quartered
2 carrots, scrubbed or peeled and cut in half
2 celery stalks, cut in half
4 garlic cloves, smashed open or cut in half
1 large bay leaf
1 tablespoon ground turmeric
3–5 one-inch pieces of fresh ginger
1⁄2 teaspoon whole black peppercorns
1 tablespoon Cannabis Infused Butter
2 tablespoons apple cider vinegar
2 teaspoons sea salt (optional, add more or less once broth is finished) enough filtered water to fill the pot (If roasting the chicken for this recipe,
2 tablespoons extra virgin olive oil plus enough salt and pepper to season the outside of the chicken.)
Directions:
In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you have removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let it simmer for 12-24 hours, or overnight. Strain broth through a fine-mesh strainer or cheese- cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
Patrick Ian Moore
