Here are some fairly simple and tasty cannabis-infused recipes for you to try at home. The best way to add medical cannabis to your foods and drinks is to first infuse them into a medium such as a fat or a sugar. These include butter, oils, bacon fat, sugar, maple syrup and honey, just to name a few. You will need to decarboxylate the medical cannabis first if it contains THC. You can also use CBD based products. Customize each recipe by choosing the strain and potency. If you are new to cannabis edibles, I highly recommend that you start with a low dosage and slowly and gradually increase it.
5-10mgs of cannabis per serving is the recommended starting dosage.
Here is a link to the decarboxylation process and a recipe for cannabutter.
Hot Canna Butter Rum Cider
24 oz apple or pear cider
4 tsp cannabutter
¼ cup heavy whipping cream
½ tsp powdered sugar
8 oz dark rum
¼ tsp cloves
4 cinnamon sticks
1. In a small saucepan, bring rum and cloves to a slow rolling boil for about 10 minutes.
2. While boiling off the alcohol, whisk together cannabutter, heavy cream and powdered sugar. Set aside.
3. Strain the rum into a clean pot, add the cider and heat for a few minutes more.
4. Pour the hot rum cider into 4 mugs and top each drink with 2 teaspoons of the cannabutter mixture.
5. Garnish drinks with a cinnamon stick and serve immediately.
Makes 4 servings
Recipe courtesy of Jeff Danzer, Jeff the 420Chef
Slices of bacon
Finely ground decarboxylated cannabis
Preheat oven to 275°F
1. Place bacon strips on an ungreased cookie sheet
2. Sprinkle the ground cannabis over each strip of bacon. A salt shaker may make it easier.
3. Bake for 10 minutes
4. Flip the bacon over and repeat the process
Be sure not to waste any of the medicinal leftover fat on the cookie sheet. Soak up the grease with some bread or use it for your stir fry or for frying or scrambling eggs. Better yet, instead of using a cookie sheet, make bacon cups, using a muffin tin. Cover it with aluminum foil and wrap the strips around the back of the muffin tin cups. Sprinkle with ground cannabis and bake for 20 minutes. No need to flip it over.
Kale, Cauliflower, Carrot and Cucumber Salad with Miso, Peanut and Cannabis Dressing
2 tbsp organic or freshly ground peanut butter
2 tbsp organic additive-free tamari
1 tbsp red miso paste
1 tbsp cannabis-infused sesame oil, recipe follows
1½ cups kale, chopped
1¾ cups cauliflower, grated or finely chopped
1 carrot, julienned
1 cucumber, peeled, chopped
½ cup cherry tomatoes, halved
¼ cup sunflower seeds
1. Whisk together peanut butter, tamari, miso and sesame oil for the dressing; set aside.
2. Gently toss together kale, cauliflower, carrot, cucumber and tomatoes in salad bowl. Serve dressing and sunflower seeds on the side.
Makes 2 servings
Cannabis-Infused Sesame Oil
1. Combine ¼ oz coarsely ground decarboxylated cannabis and ¼ cup toasted sesame oil in 8-ounce canning jar.
2. Cover jar and place in slow cooker, adding water to cover two-thirds of the jar.
3. Set to low heat and cook 4 to 8 hours. Check halfway through the process, adding more water if necessary.
4. Cool and strain through a cheesecloth into a container.
Cannabis-Infused Elotes de Mota
6 ears sweet corn in the husk
2 tbsp cannabutter, melted
¾ cup mayonnaise, divided use
⅓ cup queso cotija, finely crumbled
1 tbsp powdered chili de arbol
1. Trim the base and top of each ear, and peel back a few of
the leaves but do not expose kernels. Soak in cold water
for 30 minutes, then drain.
Meanwhile, preheat a grill.
2. Grill unpeeled corn over medium-hot heat, turning frequently until outer leaves are blackened for about 15 to 20 minutes. Remove from heat. When the ears are cool enough to handle, peel off husks and remove silk.
3. Brush peeled corn with ½ cup mayonnaise along with the cannabutter. Return to grill and brown for about 5 minutes.
4. Spread each ear with remaining mayonnaise, roll in cheese, and sprinkle with powdered chili de arbol.
Makes 6 servings
Recipe by Chef Jonathan Zaragoza, Birrieria Zaragoza
Mellow Maple Granola
2½ cups oats
1 cup toasted pecans, roughly chopped
½ cup toasted walnuts, roughly chopped
¼ tsp salt
7 tbsp maple syrup
3 tbsp olive oil
6 tbsp cannabutter
¾ cup unsweetened large flake coconut
¾ cup dried plums, roughly chopped
¾ cup golden raisins
Preheat oven to 325 °F
1. In a large bowl, combine oats, pecans, walnuts and salt.
2. Drizzle the maple syrup, olive oil and melted cannabutter over the dry ingredients.
3. Combine all the ingredients thoroughly and spread the mixture evenly onto a parchment-lined baking sheet.
4. Bake granola for 30 minutes, stirring at 10-minute intervals and smoothing out the mixture.
5. After the first 15 minutes, add the coconut flakes to the granola mixture and stir to combine. Continue to stir until golden brown.
6. Stir in dried fruit; cool. Keep refrigerated up to 3 weeks.
Makes six 1 cup servings
Recipe courtesy of Niki Ford
Buttercup Squash Puree with Cotija Cheese
5 to 6 lbs buttercup squash, halved lengthwise with seeds scooped out
2 tbsp olive oil
Kosher salt, as needed
4 tbsp cannabutter
2 tbsp butter
2 tbsp fresh lemon juice
¼ tsp lemon zest
¾ vegetable stock
1 cup cotija cheese, crumbled Lemon thyme, for garnish
1. On a parchment-lined baking sheet, drizzle squash with olive oil and season with salt. Roast the squash, flesh side down in a 425°F oven until tender when pierced with a knife, about 45 minutes.
2. Scoop out the flesh and pass the squash through a food mill or puree in a food processor until smooth.
3. In a pot, melt the butters, add the squash, lemon juice and zest. Stir well, thin with the stock, season to taste with salt and transfer to a serving bowl.
4. Sprinkle with cheese, garnish with thyme.
Makes 8 servings
Enjoy and don't forget to share with other patients!
Recipes courtesy of kitchentoke.com