Green Thumb Industries, Inc.
Green Thumb Industries Inc (GTBIF) is currently a cannabis stock to watch. Its stock price has jumped by 389% in the three years since it started trading in 2018. GTI is steadily expanding, opening 13 new stores in the first quarter of 2021 that contributed to revenue growth.
Green Thumb Industries is headquartered in Chicago, Illinois, and produces and sells medicinal and recreational cannabis through wholesale and retail channels in the United States. It has a presence in twelve states and operates more than 50 cannabis stores under the chains Rise and Essence. Green Thumb is focusing its expansion on limited license states with large populations, and does not currently export into the global medical market due to U.S. federal prohibition. It offers multiple products under a portfolio of cannabis consumer packaged goods brands, including Dr. Solomon’s, Dogwalkers, and Beboe.
Green Ganja Soup
Green Ganja Soup is a wonderfully infused version of green soup, which is a healthy, cleansing and delicious way to help set your system back in working order just in time for the beginning of the holiday season.
2 tablespoons cannabis infused THC olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus
3 cups water, divided
1/4 cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Large pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste
Heat 2 tablespoons of oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons of water and cover. Simmer, stirring frequently until the pan cools down, cover stirring occasionally until the onions are greatly reduced and have a deep caramel color for about 25 to 30 minutes. Meanwhile, combine the remaining 3 cups of water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard, which you can save for another use like adding it to a stir-fry or other soup. Coarsely chop the chard greens and spinach. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, stir once, cover and cook, until the spinach is tender but still bright green, which is about 5 more minutes. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches then return it to the pot. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of cannabis olive oil.