With summer fast approaching, people are beginning to get prepared for backyard barbecues and trying to look killer in a bathing suit. So while we do understand that candies and confections make great edibles, not everyone wants to mow down on brownies right before beach season. But what if you want to be healthy and get stoned at the same time? Easy enough with this simple recipe for grilled peach cannabis salad. This dish will be perfect for a get together with friends or something to make and store for lunches throughout the week. The recipe comes from Roxanne Dennant at Fruit Slabs, a vegan fruit-leather that’s made for healthy people on the go. The salad, while spicy, remains sweet with the taste of summer.
Anytime. Glycerin is tougher than alcohol to get a strong tincture as it is just not as efficient as extracting. I am going to be working on glycerin tincture instructions to update my cooking course after we launch the new topicals course. Depending on your needs and tolerance level, you may do fine, just be aware it likely won’t be as strong as the same tincture made with alcohol.
kief: Flickenger appreciates that kief is more potent than regular decarbed bud (making it a more economical ingredient), and also that it cuts down on prep time. “There’s no need to strain, like when you’re using fresh bud,” he says. “There’s no need for people to have it in a Crock-Pot for six hours or strain it through pantyhose to make sure every little bit gets out.”
Wolf gave me a preview of the meal: marijuana-free chicken Marbella and couscous, paired with infused sides and appetizers. The dishes had been set out on a sideboard. Next to each one was a card with the potency level noted in calligraphy: “Stuffed Mushrooms, 5 mg THC each.” (Five milligrams of tetrahydrocannabinol is about the equivalent of a few puffs from a joint.) The secret to cooking with cannabis is fat. THC, the main psychoactive ingredient, bonds to fat molecules when heated. There are high-tech ways of doing this, but Wolf prefers to do it “the old-fashioned way, with good butter and good oil.” Her cookbooks always begin with recipes for what she calls canna-butter and canna-oil.
Brownies are by far the most popular weed edible. In some places, you can’t buy weed brownies but they are incredibly easy to make. On our site here: https://www.ncsm.nl/english/information-for-patients/make-weed-brownies we have given you one easy gourmet recipe and a super-easy recipe for people who don’t cook.  The basic method for cooking pot brownies is to mix your decarboxylated canna butter with your eggs, water, pecans, chocolate chips, and brownie mix recipe, put it in your greased baking pan, and bake for 30 mins. For those who need a simpler approach, simply mix your store-bought brownie mix with your canna butter and cook for 30 mins. This produces a harder brownie that more resistant to spoiling because it doesn’t have eggs, nuts, or milk in it.
With summer fast approaching, people are beginning to get prepared for backyard barbecues and trying to look killer in a bathing suit. So while we do understand that candies and confections make great edibles, not everyone wants to mow down on brownies right before beach season. But what if you want to be healthy and get stoned at the same time? Easy enough with this simple recipe for grilled peach cannabis salad. This dish will be perfect for a get together with friends or something to make and store for lunches throughout the week. The recipe comes from Roxanne Dennant at Fruit Slabs, a vegan fruit-leather that’s made for healthy people on the go. The salad, while spicy, remains sweet with the taste of summer.

All cannabis oil packaging must also state the percentage of THC and CBD in the oil (so you know how potent and psychotropic it is before you use it). Just like strains of dried cannabis, oils can have stronger concentrations of CBD, THC, or be more balanced, and thus create very different experiences. Not all oils are created equal – so reading the packaging is crucial for your first time. 


The Dope Cup was held on a Sunday. Laurie & MaryJane had entered its brownies and almond bites in the competition. The Wolfs arrived at 10 p.m., three hours after the event started, because, as Laurie told me, “everybody’s late in this business.” The atmosphere was part county fair, part tent revival. A rap group, the Pharcyde, performed on a stage, and reps from marijuana businesses had set up booths. Wolf mingled with the crowd, which was mostly young and male. There were the seven scruffy dudes from 7 Points Oregon, the boutique growers whose product she’d used at her dinner party, and there was a purchasing agent from a dispensary called Canna-Daddy’s, who was holding a twenty-three-inch blunt. He wrapped Wolf in a bear hug. “Laurie’s the nicest lady I’ve ever met,” he told me.
I followed Wolf into a back room, where Mary was at work, wearing a green apron decorated with the Laurie & MaryJane logo. They’d been hired to provide the desserts for a cannabis dinner party, and Mary was testing some miniature pumpkin pies. She pulled a baking sheet full of pies from a cooling rack. “I used one of Laurie’s recipes from the Cannabist,” she told me. “We’ll have to taste it to see if the flavor is right.”
Wolf advocates a cautious approach. “Our philosophy is ‘less is more,’ ” she said. “Figure out the littlest bit of cannabis that will get you to a good place and start with that.” The Trichome guys agreed. “Cannabis education is the most necessary thing in this industry, across the board!” Montrose said, piously. He talked about having a “number,” as for a Sleep Number bed. “I’m an eighty-milligram dude. I know my edible tolerance, because I’ve dialled it in so precisely,” he said. “I know that if I want a really pleasant experience, a relaxing, pain-relieving experience, eighty milligrams is perfect for me. If I want to go to sleep? One hundred and twenty milligrams. If I want to keep working? Fifteen milligrams.”

During Saturday's class, Charley Wheelock, the chocolate maker who taught Sugar High with Hukill, gave students a brief history of chocolate before diving deep into his passion for infused goodies. He initially got some flak from other chocolate makers when he said he wanted to partner with Serra. But pot culture is here for the long-term, and he’s determined that his kitchen be at the forefront of that movement. 
Tincture is a great way to alleviate any sort of body pain. It is fast acting and easy to take whenever and where ever. Finding recipes to make this stuff is pretty difficult, especially if you’re looking to avoid making it with alcohol, as most do. While the alcohol method is easy, it takes a good amount of time and can be a problem for people with low alcohol tolerance and sensitive stomachs. A good alternative to this is glycerin, which is pretty much just sugar. It’s sweet and can be taken by itself. Plus you can still drive while taking it, something that isn’t recommended with the alcohol based tincture.
And if President Trump has taught us anything, it’s that not everything that looks appealing on reality TV works well in real life. Full-scale cannabis restaurants do not yet exist, even in states that have legalized. The techniques involved in making pot-infused crème fraîche are rather complicated for a home chef, especially one who likes to get baked before baking. And of course, achieving the correct dosage for each person at a marijuana dinner party is nearly impossible — one diner might literally require ten to twenty times as much THC as another. Perhaps that’s why it’s more entertaining to watch the making of a full weed meal than to consume one. “If I wasn’t on the show, it’s not how I would choose to be high,” says Lavorato. “I would just smoke.”

If you’re using a slow cooker, you’ll want to cook on low heat for at least 6 to 8 hours, but as long as 2 or 3 days if you want it really well infused and potent. If you’re using a saucepan, you’ll want to heat it for about half that time, but at least 3 hours. The longer you cook, the more the weed will infuse the oil. If you’re using the slow cooker, you don’t have to check it or mix as often. If using a saucepan, you’ll want to keep a close eye on it and mix frequently. You definitely don’t want it to boil over.
Super Baked Cannabis Buffalo Wings are on point for every stoner. A great addition for any party! The prep time is really only 15 minutes. Cannabis Buffalo Wings do have to be refrigerated for at least one hour so the flour coating gets firm before baking them. We like to prep them the night before and refrigerate them over night. If you like your wings really spicy you can always add more cayenne pepper to the dry mixture and/or use a spicier hot sauce. Enjoy!
Put the cap on the milk jug and shake it for 5 minutes, then put it in the freezer for 5 minutes. Repeat the shaking/freezing process two or three times. Now, grab the coffee filter and strain out all of the liquid in the jug. Make sure to get all of the liquid strained in to the bowl. With your freezer set to the highest setting, put the bowl of water in the freezer. Be very careful with it and try not to disturb it too much. The bowl should sit in the freezer for around 45 minutes, or until the fluid begins to form a delicate ice layer. It’s also a good idea to tap the bowl lightly with a spoon. The trichomes are in the water and the most dense, heavy ones will fall to the bottom of the bowl.
Best advice? Don’t ruin food with weed. Eat some cannabutter on a cracker, with some peanut butter if you’re a wimp, then eat your food without the a** taste of weed. And the advice about getting the food too hot is complete nonsense. You smoke weed, vape it, at temperatures far higher than recommended here, and guess what? You get high. Want some oil or butter in 30-40 minutes? As a starter batch, melt 2 sticks of unsalted butter, and add a 1/4 ounce of ground up bud. Cook it medium to medium low, watching for foaming. When it starts foaming, turn it down a bit, and keep taking it off the heat. Once you have the butter at simmer, all the moisture in the weed will bubble out. Once the weed quits foaming, you’re done. Use a strainer to get it into a heat resistant container, and don’t burn your fool self. Let it cool, then put it in the fridge to solidify. Once it’s hardened you can put in a baggie or container so your fridge doesn’t stink like cannabutter. Once you get practiced up, it’s a cinch. No sense jacking around for hours on end when you can get ‘er done in less than an hour. Good luck, and DON’T BURN YOURSELF! And when you test it, go easy, and wait at least 3 hours to make sure you don’t eat too much and make yourself miserable.
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