Cooking with cannabis is a great solution for those who don’t want to smoke it or those who want to use it for medical use.
Or perhaps you just want to make some weed brownies and get baked with your friends this weekend! Whatever the reason, we explain exactly what you need to know to start cooking with cannabis.
When cooking with cannabis most recipes call for a certain amount of cannabutter or canna oil, which is used in place of standard butter or oil.
In order to get the psychoactive effects of cannabis when eating it, it needs to be heated in some way. It won’t work if the weed is eaten straight without preparation (plus it will likely taste disgusting!) because the digestive system is unable to digest THC (the stuff that gets you high) directly.
When cooking with cannabis, it is very important to use fat (oil, butter, milk) because THC is fat soluble and not water soluble. What this means is you must cook the cannabis with a fat, like butter or oil, and when cooked and heated, this will release the THC from the cannabis and into the butter or oil.
Top 10 Marijuana Infused Recipes
1. The best cannabutter in America: Follow the directions, and you will make the best butter your weed will allow. The truth is, however, the butter is just as good as the weed you make it with. Read more.
2. An equally amazing canna-oil recipe: THC is released into the oil during the heating process, and the oils with a higher fat content absorb the most THC from the plant. Olive and coconut have higher fat content than canola. Read more.
3. Some next-level pot brownies: Honestly, I was too high to know if anything hurt. Yikes. In addition to making these gooey and fudgy pot brownies, I made myself a bowl of penne pasta for dinner, sautéing grape tomatoes, scallions, baby shrimp and crushed red pepper in canna-olive oil. I think I remember that it was real good. Read more.
4. The best granola bars this side of Boulder: Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks. There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. Read more.
5. A truly smokin’ mac and cheese: Some say mac and cheese is the ultimate comfort food. There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender. I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing. Read more.
6. Grandma’s small-batch peanut butter cookies: I make a peanut butter cookie for my medible company, Laurie and Mary Jane, but I was just given this recipe by my friend’s grandma who dared me to medicate her 50-year-old recipe. She said if I made them she would eat one. And yes, she has a card but has never used it. She will take tiny bites, I promise. Read more.
7. Legendary chocolate-dipped strawberries: Strawberries dipped in cannabis-infused chocolate take an already pretty, sexy dessert to new heights. The glaze is made with canna-coconut oil and melted chocolate, and the strawberries coated with this dreamy dip are wonderful to share. These berries take practically no time to prepare, and will keep in the fridge overnight. Read more.
8. A coconanaberry smoothie to remember: I think that a marijuana-enhanced smoothie is a dream come true. A tall, frothy glass of blended fruits and vegetables, with key ingredients that were previously sautéed in canna-coconut oil. Read more.
9. Thai iced tea — with a kick: Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen. Read more.
10. Mile high blondies: This is a favorite of edibles entrepreneur Julie Dooley, who avoids gluten and refined sugar. The recipe has been tested at high altitude, and it makes 20 mini muffins with 10mg of THC each. Read more.