The World of Juicing is Missing Something: RAW CANNABIS
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Photo and article by Samuel Farley, Twitter and Instagram: @ THC_Samuel

Juicing whole plant raw cannabis (flower, stems and fan leaves included) and finding other ways to add raw cannabis to a daily healthy diet has been a popular topic in recent cannabis news. Although there is little scientific research being done involving the benefits of consuming cannabis in its raw form, many people both in the medical community and elsewhere continue to share its benefits.

It has been well documented in various scientific studies, including one by Verhoeckx and colleagues, that cannabis in its raw form contains THCa (the “a” stands for acid) and only when cannabis is smoked or vaporized does it actually change and release the Delta 9-THC that is known for the euphoric “high” of cannabis. Knowing this, many have begun to consume raw cannabis to improve health and cure certain diseases. There are many health benefits associated and the various types of cannabinoids present (over 60) in cannabis that are hugely beneficial to the body. There are multiple people in my family who suffer from Crohn’s, and many traditional medications have not worked or have not helped with all of the issues that they experience. Coming from a family of health nuts, I’ve grown to have a strong appreciation and understanding of the value of a healthy diet and have juiced many times myself. However, juicing raw cannabis was completely new to me.

I had the opportunity to speak with Alice Darling, a raw cannabis juicing expert who was able to mitigate the symptoms of her Crohn’s disease by adding raw cannabis in various forms to her health care regimen. Alice began using cannabis as a medicine at the age of 18 to help treat a heart condition called tachycardia (an excessively rapid heart beat) as well as her Crohn’s disease. At first, simply smoking cannabis helped many of her symptoms, but over time she began to realize that it was only treating certain aspects of her health issues. It was soon after that she began hearing about the full-body benefits of juicing the cannabis sativa plant raw.

She was introduced to raw cannabis juicing by her boyfriend, and she began including it as a part of her daily diet during the summer of 2014. She saw the benefits within a couple of days. At first she noticed improvements in her mood and she began to sleep better. After a few weeks, her stomach issues improved, and a year later her Crohn’s disease is in remission. She explained to me that it takes quite a bit of raw plant material to make a raw cannabis juice drink and that finding the raw material is often the hardest part. For best results, Alice recommends that the plants always be fresh. She juices an average of about half an ounce of whole, raw cannabis plant for her standard juice blend of six to eight ounces. Her favorite juice mixture is a combination of wet, raw cannabis plant, lemon, cinnamon, turmeric, ginger and a little bit of cayenne. Adding veggies like carrots and cucumbers can add volume as well as additional nutrients and flavor. Towards the end of our conversation Alice mentioned, “The most eye opening experience from juicing was realizing the potential treatment you can give your whole body and endocannabinoid system; juicing has allowed me to take my healing to the next level.”

The real benefits of juicing is that it gives the nutrients the ability to spread throughout the whole body and blood stream via the natural digestive process. At the end of the interview it was time for me to try some raw cannabis juice for the first time. Alice pulled out a container with just enough raw material to make a small glass of raw cannabis juice and added it and a small amount of water to the juicer. When I took my first sip I was somewhat surprised. Raw cannabis juice tastes similar to kale juice, so I decided to add some carrots to the juicer and it turned into a somewhat bitterer version of a vegetable juice drink. If raw cannabis juice can help Alice deal with a serious internal illness like Crohn’s disease, then it is definitely a topic worthy of further exploration. Hopefully we can get to a point where cannabis is legal nationwide, and government-funded research involving raw cannabis in all forms is the norm, so people everywhere can benefit from and have access to it without fearing arrest.

Banana-Carrot Bread with Cream Cheese Icing
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Makes 1 loaf

Bread Ingredients:

  • 1 1/4 cup whole-wheat flower
  • 1/4 cup rolled or steel-cut oats (not instant)
  • 1 /2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 ripe bananas, mashed
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon hemp oil
  • 2 tablespoons unsweetened chunky applesauce
  • 1 cup grated carrots
  • 1/3 cup unsweetened hemp milk, plain or vanilla
  • 1/4 cup pecans + 1 tablespoon more for topping
  • 1/2 tablespoon hemp seeds

Icing Ingredients:

  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon, ground

Preheat the oven to 350°F. Lightly oil a 9x5 inch bread loaf pan.

In a large mixing bowl, combine flour, oats, baking soda, baking powder and set.

Next, in another large mixing bowl, mix together mashed banana, brown sugar, eggs and vanilla until well combined. Add in hemp oil, applesauce and hemp milk.

Combine into mixture. Fold in carrots and 1/4 cup pecans. Add this mixture to the dry ingredient mixture, combining well.

Pour batter into oiled bread pan. Cook 45-50 minutes.

While bread is baking, make your icing by combining all icing ingredients in a food processor or with a hand mixer, and blending until smooth.

When bread is done, remove from oven and allow to cool for about 20 minutes before icing. Then top with remaining pecans and hemp seeds.

Cut, serve and enjoy!

Pumpkin Naan Bread Delight
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Makes 4 pieces of Naan bread


  • 1-13 ounce pie pumpkin, halved and roasted
  • 1 large shallot minced
  • 2 garlic cloves, minced
  • 2 tablespoons of sage, chopped and divided
  • 1 tablespoon of rosemary, chopped
  • 2 tablespoons hemp seeds
  • 2 tablespoons hemp oil, divided, plus more for drizzle
  • 4 pieces of Naan bread
  • 2 tablespoons hemp oil, divided
  • salt and pepper to taste.
  • 2 cups feta

Preheat the oven to 400°F. Scoop out the insides of the roasted pumpkin, discarding the seeds.

In a large skillet over medium heat, warm 1 Tablespoon of the hemp oil. Add shallots and garlic, cook for 1-2 minutes. Add 1 cup of the pumpkin, mix. Add the sage, rosemary, hemp seeds and hemp oil, mix. Cook until desired consistency is reached, whisking in vegetable stock as needed. Fold in 1/2 cup of the feta and combine everything until smooth.

Place Naan bread on lightly oiled baking sheets. Drizzle 1 tablespoon of hemp oil between the four breads. Spoon pumpkin puree mixture on top. Divide the rest of the feta cheese between the 4 breads.. Bake in oven for about 15-18 minutes. Remove, cut into pieces and serve with sage as a garnish.

Tomahawk Rib Eye
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Recipe from Herb, Mastering the Art of Cooking with Cannabis

Makes 2 servings, Difficulty: Easy


  • 1 (18-ounce) bone-in cowboy-cut rib eye, at room temperature
  • 2 tablespoons canola oil
  • Kosher salt and coarsely ground fresh black pepper
  • 2 teaspoons Garlic-Herb Cannabutter (page 31) or another compound butter of your choice

1. Put a 12-inch cast-iron skillet in the oven and preheat the oven to 500°F.

2. Rub the steak with the oil and season it liberally with salt and pepper.

3. Wearing an oven mitt, carefully remove the hot skillet from the oven and put it on the stove over high heat. Put the steak in the pan and sear it for 1 minute, then turn it sand sear on the other side for 1 minute. Flip the steak and carefully return the pan to the oven.

4. Cook the steak for 3 minutes, flip it, and cook for an additional 3 minutes, or until an instant-read thermometer reads 140°F. Remove it from the oven, let it rest and tent it with aluminum foil for 10 minutes.

5. Slice meat off the bone and cut into thick slices. Top with cannabutter.


Roasted Veggie Pizza
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See recipe for pizza dough, however, a pre-made fresh or frozen will work

  • 2 cups sliced cremini mushrooms
  • 1 cup zucchini, thinly sliced
  • 1/4 teaspoon black pepper
  • 1 medium red bell pepper, sliced
  • 1/2 medium red onion, sliced
  • 3 Tablespoons olive oil
  • 1 Tablespoons hemp oil
  • 1 cup tomato sauce, canned or jarred
  • 1.5 cups shredded mozzarella
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup part-skim ricotta cheese
  • 2 Tablespoons small fresh basil leaves, chopped


Preheat oven to 500°F.

Combine mushrooms, zucchini, black pepper, bell pepper and onion in a large bowl. Drizzle with 3 Tablespoons of olive oil. Toss to coat well. Arrange them on a rimmed baking dish, bake for 20 minutes and then remove from oven. Lower oven heat to 475°F.

Drizzle 1 Tablespoon of the hemp oil on your pre-baked hemp pizza dough. Spread sauce evenly over dough, leaving a 1/2-inch border for the crust. Sprinkle 1/2 cup mozzarella over sauce; top with roasted vegetables. Sprinkle 1 cup mozzarella, crushed red pepper and Italian seasoning over vegetable mixture. Add dollops of ricotta.

Bake at 475° for 10-11 minutes or until crust is golden. Sprinkle with freshly chopped basil. Optional: drizzle with balsamic vinegar.

Pizza Dough
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From our friends at Mountain High Pharms

Makes two pizzas


  • 1 package dry yeast
  • 3 Tablespoons honey
  • ½ cups hot water
  • 4-5 cups sifted flour of choice
  • 3 Tablespoons hemp oil
  • 1 ½ cup hot water
  • 2 Tablespoons hemp flakes (optional)


Preheat oven to 475°F.

Stir together the honey and hot water in a large bowl. Stir in yeast and set aside in a warm place for 20 minutes until frothy looking on top. Sift in the flour. Add the oil, salt, hemp flakes and water. Stir until it starts to form a ball, work with your clean hands to incorporate most of the flour.

Pour out onto a dry, lightly floured surface. Knead but mostly roll the dough side to side pushing it away from you with your hands until smooth, about 5 – 10 minutes.

Dust out the remaining flour from the bowl and discard.

Pour a little oil in the bowl and roll the dough ball around well to coat it. Cover with plastic wrap and set in a warm place to rise, about 20 minutes.

Punch down, cut in half, and use right away, or wrap in a loose airtight bag and refrigerate for up to a week, or freeze and allow to thaw 1 hour before serving.

Using your hands, stretch the dough out onto a large stone or pizza pan. Roll up the edges, creating a crust, while leaving a large space for toppings. Poke all over with a fork. Place in preheated oven and par-bake for 10 minutes. Remove from oven and top with favorite sauces and toppings.

Chopped Salad
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  • 1 head broccoli, chopped
  • 2 cups kale, chopped
  • 2 cups red cabbage, chopped
  • 2 cups rainbow carrots, chopped
  • 1 cup black beans, drained and rinsed
  • 1/2 of a red onion, diced
  • 1/3 cup cilantro, chopped
  • 1/3 cup parsley
  • 1/2 cup hemp seeds
  • 1/2 cup cranberries
  • 1/3 cup sliced almonds


  • 1/2 of an avocado
  • 1/3 cup raw apple cider vinegar
  • 1/3 cup hemp oil
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 cloves of garlic
  • 1/2 tablespoon fresh cilantro
  • 1/2 tablespoon fresh ginger
  • 1/2 tablespoon real maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

In a large bowl, add all vegetables, cilantro and parsley.

Mix well. Fold in hemp seeds, cranberries and sliced almonds.

Combine all the ingredients for the dressing in a blender, and pulse until combined.

Toss salad with dressing, serve and enjoy the detox capabilities of this healthy salad!

Stuffed Avocado
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  • 2 large avocados
  • 6 oz. canned tuna, chunk white or solid white albacore, drained
  • ½ cup chopped carrots
  • ½ cup chopped cucumber
  • ¼ cup chopped green onion
  • ¼ cup chopped red onion
  • ½ cup Monterey Jack cheese cubes
  • ½ cup mayo or mayo alternative
  • ¼ cup hemp seeds
  • 2 tsp Dijon
  • 2 tsp lemon juice
  • 1 pinch sea salt
  • optional: hot sauce

Slice avocados in half, lengthwise, carefully removing the pit.

Scoop out the insides of the avocado, leaving about 1/8” of fruit inside the skin, and place in a bowl.

Add the tuna, carrots, cucumber, green onion, red onion, cheese cubes, mayo, hemp seeds, Dijon, lemon juice and salt to avocado in bowl and mash together. Divide the mixture into four parts and place in avocado skins. Chill for about 10 minutes and serve! Top with hot sauce if desired.

Cold, Creamy Avocado Summer Pasta
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Serves 4


  • 12 ounces cavatapi noodles (can use gluten free)
  • 2 ripe avocados, insides scooped out
  • ½ cup fresh basil leaves
  • 2 Tablespoons fresh lemon juice
  • 2 garlic cloves
  • 2 Tablespoons hemp seeds
  • Salt and pepper to taste
  • 1/3 cup hemp oil
  • 1 cup heirloom cherry tomatoes, halved or quartered
  • 1 ear of corn, grilled and shaved off the cob
  • optional: shaved parmesan


Cook noodles according to package directions and place in a serving bowl.

In a blender or food processor, combine avocados, basil leaves, lemon juice, garlic, hemp seeds, salt and pepper. Add in hemp oil 1 Tablespoon at a time until a nice creamy consistency is reached. Add to noodles and fold to combine. Top the pasta with cherry tomatoes and grilled corn (and shaved parm if using). Serve immediately.




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