Cut butter into small cubes and use a fork to combine with the cream cheese in a bowl.

Add sun-dried tomatoes, olives, herbs, and garlic to the bowl, and mix well.

Taste the mixture, and season to taste with salt and pepper.

Once delicious, place the mixture back into the fridge to firm up, 25-30 minutes.

Remove the mixture from the fridge, divide it into five pieces and rolling each section into a ball.

Spread your grated parmesan in a shallow dish or plate, and roll each ball in it until amply covered.

Preheat your oven to 350°F.

Use the plain coconut oil to grease a loaf pan.

Roughly chop bananas, and add all remaining ingredients into stand mixer bowl. Slowly increase the blade speed to high, and mix until everything is smoothly combined.

Pour the resulting batter into your greased loaf pan, and bake for 50-60 minutes. To check if the loaf is done cooking, insert a toothpick into the center of the loaf. When it comes out clean, your cannabanana bread is ready.

Spread canola or peanut oil around the bottom of your soup pot. Add garlic and ginger to the pot, and saute over medium-low heat until the garlic and ginger begin to soften and release strong aromas.

Crush the lemongrass stalk to release the oils. A mallet is most effective, but a few smacks of a hammer or the handle of a small pot/pan will suffice.

Add the lemongrass to the pot, and immediately pour in chicken broth, infused coconut milk, lime juice, fish sauce, chili paste, and mushrooms to the pot. Bring to a boil.

Once the pot reaches a boil, reduce heat and simmer for five to seven minutes, or until the mushrooms become tender. Optional: Simmering longer, up to about 20 minutes, can allow more complex flavors to develop, although the extra time is not necessary.

When mushrooms are softened, add shrimp and simmer about five more minutes or until the shrimp is cooked through.

Stir in chopped basil and cilantro, remove from heat, and serve.