Cooking with marijuana offers an alternative to inhaling marijuana smoke. To make your marijuana induced foods you will have to either use the cannabis plant leaves and clippings or the finished marijuana buds.
There are a few basic ways of using marijuana for cooking: one is to make cannabutter, the other is to make flour and the last one is to make marijuana alcohol. Read on for great recipes.
Glycerin-based cannabis tincture
Even tiny amounts of alcohol could be inappropriate for some patients. In that event, you could substitute vegetable glycerin (found at most large drug stores) for alcohol to make an effective tincture. Use the glycerin tincture in the same way that you’d use one made of alcohol:
- 64 grams (approximately 2 1/4 ounces) of marijuana leaf
- 1 pint of vegetable glycerin
Just like the alcohol tincture, the leaf can be ground and/or soaked into water prior to adding it to the glycerin. Mix the leaf and the glycerin along with mint, lavender, or other herbs (if you want) in a suitable jar. The glycerin provides a sweet, honey-like taste to the tincture.
Allow the glycerin and leaf mixture to sit in a dark place for about 60 days, shaking the jar for about 3 minutes each day to provide thorough mixing.
After 60 full days have passed, use a French press or coffee filter to strain the leaf out of the tincture.
Once you’ve done that, heat the strained tincture to 212*F (100*C) for 90 minutes or 390*F (200*C) for five minutes to activate decarboxylation of the THCA.
Use a candy thermometer to measure the temperature as the glycerin boils at 554*F (290*C).
Marijuana cooking oil
THC-laden oil is quite easy to make. Simply add the marijuana to any vegetable oil and heat it up to extract and decarboxylate the THCA.
The oil prepared through this technique can be used in any recipe that calls for vegetable oil (including salad dressings).
- 1 pint olive oil
- 64 grams dry weight (approx. 2 1/4 oz.) washed, ground leaf
Avoid heating the oil directly on a stovetop. The heat is far too high and you’ll end up with fried marijuana.
To steer clear of that, put the oil and leaf flour in a crockpot or similar slow cooker. Cover the cooker and heat the marijuana and oil mixture on high for about 1 hour, then on low for 2 or 3 more hours, stirring occasionally throughout the process.
Allow the mixture to cool and then strain it through a cheesecloth or fine-mesh tea strainer. Press the oily leaf in the strainer with a spoon to squeeze the remaining oil out.
Any half-tablespoon of oil will have a one-gram portion of the good stuff.
If you want, you can even leave the leaf in the oil. Prior to use, shake or stir the oil to mix the marijuana throughout. Then, just measure out the desired amount.
Marijuana butter (or margarine)
Marijuana butter is only slightly more difficult than the previous two.
- 2 sticks butter (8 oz.)
- 16 ounces water
- 32 grams leaf
Heat the water and butter together in a pot, then add the marijuana and stir occasionally. Keep the mixture simmering for 30 minutes, and then remove the leaf.
Put the pot in the fridge. The butter will solidify at the top of the water. Once you get rid of the water, the marijuana butter is ready to use in all your favorite recipes or just as a nice spread on a piece of toast or bread. One-half tablespoon of butter is equivalent to a one-gram portion.
Dave’s Famous Cookies, which had been sold at the S.F. Cannabis Buyers’ Club, were made with a rather simple method.
Dave prepared the dried marijuana by eliminating all stems and then used a blender to turn it into a powder.
Then, he strained it to remove any remaining leaf stems. He added this concoction to a mixture of butter and oil, heated it until it simmered, and then added the marijuana-infused oil to an almond cookie batter with chocolate chips.
We were once treated to a magnificently delicious marijuana cake made by an acquaintance. His secret was shortbread mix and marijuana rum.
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Obviously, marijuana can be added to virtually any cake or cookie mix, or you can use your own homemade recipe. You can use an alcohol or butter extract to provide THC or just add the marijuana directly into the mix.
Spicy cornbread was served at a recent dinner hosted by some S.F. Buyers’ Club members.
They used the recipe from the box, only they added some powdered marijuana themselves. Each square was comprised by 1/8 gram of leaf.
They realized that guests would likely be eating more than one piece, so they kept the concentration to a minimum.
Quite a few marijuana recipes use chocolate and coffee because these two flavors can cover the marijuana taste adroitly.
Perhaps the best-known recipe is the famous “marijuana brownie” which was first popularized in Alice B Toklas’ cookbook in the 1930’s.
The following recipes have been developed by medical users and are scrumptious with or without marijuana.
Lhassi (one serving)
– 1 cup yogurt
– 1 cup crushed ice
– Sugar, honey, or other sweetening to taste
– Tiny pinch powdered cardamom (optional)
– Tiny pinch powdered cloves (optional)
– Few drops rosewater (optional)
– 1 portion marijuana butter or oil
Place all ingredients in a blender. Blend on high until all the ice is thoroughly mixed in. This is very refreshing on a hot day.
– 1 pint liqueur (16 ounces)
– 8 grams (dry weight) whole presoaked leaf
Place the marijuana in a covered jar with the liqueur. Keep in a cool, dark place for at least three days, but whenever you remember.
After that, just pour and serve. You might wish to remove the leaves for certain aesthetic purposes. Every ounce of liqueur is a one-half gram serving.
Warm a glass of milk or soymilk over a small flame on the stove or in the microwave. When warm, add one or more portions of water-treated marijuana.
Maintain a simmer for about 30 minutes. Strain the mix and get rid of the leaves. This milk can be used for cooking, drinking, or it can be mixed with cereal.
The ultimate gourmet brownie
– 6 oz. high-quality bittersweet chocolate
– 1/2 cup marijuana butter
– 4 tbsp chocolate syrup
– 2 tbsp unsweetened cocoa
– 1 tsp almond extract
– 4 egg whites, beaten fluffy
– 3/4 cup sugar
– 1/8 tsp salt
– 1/2 cup flour
– 1 tsp baking powder
Melt chocolate, chocolate syrup, and cocoa over low heat while stirring constantly. Remove this concoction from the heat and stir in some butter, oil, and egg whites. Mix thoroughly.
Add salt, flour, sugar, and baking powder, and then blend it completely. Pour into an 8-inch baking pan and place in an oven that’s been preheated to 350*F (177*C) for half an hour.
You can also add nuts, coconut, and/or chocolate chips to the mix prior to baking. This recipe makes sixteen 2-inch square brownies with each square containing 1 full gram of marijuana.
Tom’s carrot cake
We came across this delectable recipe for carrot cake in Tom Flowers’ Marijuana Herbal Cookbook.
– 6 oz. butter
– 1/4-1/2 oz. marijuana leaf
– 1 cup finely grated carrot
– 3/4 cup brown sugar
– 3/4 cup milk
– 2 large eggs
– 1/2 cup shredded coconut
– 1 tsp grated orange peel
– 1 tsp ginger
– 1 3/4 cup flour
– 1 tbsp baking powder
Beat softened butter and marijuana leaf. Add the carrot, sugar, milk, eggs, coconut, orange peel, and ginger. When this is thoroughly mixed, sift in flour and baking powder.
When everything is thoroughly mixed, pour the batter into an 8″ square baking pan. Bake for 45 minutes at 325*F (163*C). This makes 16 slices.
You can make commercial chocolate pudding from a package if you’re fine with the other ingredients in it. This is how to do it:
– 1 package chocolate pudding mix
– 4 portions marijuana butter, oil, milk, alcohol, or ground leaf
Follow the directions for preparation. Add marijuana or extract to the mix when you add the milk or soymilk. For quality portion control, pour into serving dishes while the pudding is still warm.
You can also make pudding for yourself. Here’s another great recipe from Tom Flower’s Marijuana Herbal Cookbook.
Mile high chocolate pudding
– 1/4 cup water
– 3 tbsp cornstarch
Set aside. Whisk together in a saucepan:
– 1 egg (optional)
– 2 cups milk or soymilk
– 1 to 4 teaspoons of marijuana leaf flour or 0.5 to 2 grams of marijuana bud flour 3 tbsp sugar
– 6 tbsp cocoa
Heat on low, stirring occasionally to keep it from sticking to the bottom of the pan.
Just before the mix boils, stir the cornstarch and – water and pour the blend into the mixture, stirring quickly until the mixture thickens. Serve hot or cold. Makes 4 1/2 cup servings.
Tomato sauce from a jar
Marijuana can be easily combined with a commercial tomato sauce. Simply take a half jar of sauce and add around 2 grams of high-quality leaf in a pouch made of nylon netting (usually found at a home brew store).
Push this into the oil-containing tomato sauce and heat the mix in the microwave until it begins to boil.
Allow the mix to stand for about an hour, stirring in 15 minute intervals. Then, heat it up again, remove the pouch, and serve pasta for four.
Non-food ingestion preparations-capsules
Although eating marijuana in food is a good way to get medicine, it’s not necessary to eat constantly to gain relief. Clients of several buyers’ clubs have noted that marijuana capsules are a convenient way to take the herb as well.
These capsules are relatively easy to make. First, go to the health food store or drugstore and buy conveniently-sized capsules for you to swallow.
Then, create a paste of one gram of ground marijuana, a drop of lecithin, and just enough olive oil to turn the paste a little dry.
Preheating the marijuana will press the THCA into decarboxylation and enhance the capsules’ potency. Stuff the bottom part of the capsule with the paste.
At the S.F. Buyers’ Club, one gram of marijuana could be stuffed into four capsules. This was rather convenient for clients who could monitor their doses one at a time.
Certain stores and mail-order houses offer capsule stuffers. These devices hold the capsule bottoms in place for simple filling. Once they’re filled, you can then tamp them all at the same time.
Thanks for reading. Please leave comments or questions below and don’t forget to download my free grow bible.