Marijuana Infused Recipes

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.

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

Makes 2 servings, Difficulty: Easy

Ingredients:

  • 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

Procedure:
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.

 

GF Peanut Butter Pie Bar
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recipe and photo by Ashley Ebert

Yields 16 bars

Ingredients:

Base:

  • ½ cup medicated coconut oil, at room temperature
  • ½ cup light brown sugar
  • ½ cup sugar
  • 1 tsp salt
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 1/3 cup GF all purpose flour
  • 2 Tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthum gum

Topping:

Layer 1:

  • 16-oz chunky peanut butter
  • 8-oz cream cheese
  • 1 cup sugar
  • ½ cup heavy whipping cream

Layer 2:

  • 1 cup heavy whippy cream
  • ¼ cup sugar
  • 1 ½ cup dark chocolate chips, melted

Directions:

Preheat oven to 350°F. Grease an 11 x 15 baking pan.

Beat the sugars, coconut oil together until blended.

Add the vanilla extract, salt, and egg.

Blend, then add remaining ingredients.

Press into pan. Leave in fridge for 2-5 hours.

Bake at 350°F for 15-20 minutes. Let cool for 2 hours before topping.

Topping:

Layer 1:

Cream together the cream cheese and peanut butter until fluffy. Add sugar.

In a separate bowl, beat the heavy whipping cream for 3-4 minutes, of until medium peaks.

Fold whipping cream into peanut butter mixture until fully incorporated.

Spread evenly over the base.

Layer 2:

Beat whipping cream and sugar together until medium peaks, 3-5 minutes.

Spread over layer 1.

Top with remaining ingredients

 

GF Vanilla Bean Cupcakes with Black Raspberry Frosting
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Yields 12 cupcakes

Ingredients:

For the cupcakes:

  • 1 ½ cups GF All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp xanthum gum
  • ¼ tsp salt
  • ½ cup infused coconut oil, melted
  • 3 eggs
  • 1¼ cup sugar
  • ¾ cup buttermilk
  • 1 Tbsp vanilla bean paste

For the icing:

  • ½ cup butter, room temp
  • 8 oz cream cheese, room temp
  • 1 tsp coconut extract
  • ¼ cup black raspberry preserves
  • 5-7 cups powdered sugar

Directions:

Preheat oven to 350°F.

Line the muffin tin with cupcake liners.

Beat the eggs, coconut oil, buttermilk, sugar and vanilla bean paste together.

In a separate bowl mix together the flour, baking powder, salt, and xanthum gum.

Mix the dry ingredients with the wet.

Fill the cupcake liners with the cupcake mixture, about 2/3 of the way full.

Bake at 350°F for 12-15 minutes.

Let cool for 30 minutes before icing.

For the icing:

Beat the butter and cream cheese until light and fluffy, about 2-3 minutes.

Blend in the coconut extract, and preserves. Add the powdered sugar cup by cup. Ice and enjoy!

Too Much, Too Soon
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by Skyler Cannabaceae

“I have seen firsthand what happens when you don’t start small. The vomiting and disorientation,” said Wayward Bill, a cannabis tour guide for Colorado Rocky Mountain High Tours.

Wayward Bill deals with the problem of over-consumption of cannabis products on a regular basis. With tourists and visitors coming from around the country to be immersed in the great cannabis culture of Colorado, it is important to remember that most of the country is not so experienced with cannabis.

National polls show that not only are people in favor of legalizing cannabis, but that many have used it themselves. This is especially important when it comes to professionally made edibles and concentrates; cannabis products that are not as available in states where cannabis is still illegal. Even pets are thrown into the mix.

“I have a friend visiting from out of town [who] came home this afternoon to find a dog [that] had just finished a 100 mg edible and is now very, very stoned,” Matt Brown, co-founder of My 420 Tours, told THC. “He’s drooling a ton, super dizzy. I feel bad for him. Not like ‘my dog is going to die,’ but more like a parent of an infant that gets the flu.”

On April 2, the Associated Press reported that a Wyoming college student fell to his death from his hotel balcony after eating a cannabis-infused cookie. While the cannabis community dismissed this as the inevitability of accidents happening on spring break, it brings attention to an important issue. With so many tourists flocking to Colorado to try new, legal cannabis products, they need to know what to expect.

The potency of many edibles and smokeable concentrates is much higher than it was 20 years ago. A known and common side effect that new, over-indulging cannabis consumers encounter is the dreaded paranoia. Will paranoia kill you? No. But it will certainly ruin that high that you spent your time and money to enjoy.

“A good general rule with edibles is to start with a small piece about 5-10 mg and wait an hour before eating more.” Susan Squibb, a.k.a the Cannabis Maven said. “Have other munchies available to snack on so you’re not tempted to eat more of an edible just because it tastes good.”

As for smoking and using dab concentrates, Squibb advises not to hold in a dab hit. Many cannabis consumers follow the old standard rule for smoking flowers that you hold the hit in. In the case of dabs, the consumer is inhaling the dab straight into their lungs. By the time a person finishes inhaling the dab vapor, the concentrated cannabinoids have already been absorbed. Holding in will only result in more of the residuals in your body, which can lead to a nauseating experience.

The name of the game is temperance and caution. It’s true that cannabis is non- toxic and over-consumption will not result in death. It’s also well known by any regular cannabis user that if you take on more than you are ready for, you might end up with an unpleasant high. This is especially true for edibles since they can have very high concentrations of THC, but are so easy to eat, with longer lasting effects.

Just because some people have bad experiences doesn’t mean that everyone should have to change their habits or that strong edibles and concentrates should not exist. For some cannabis consumers, especially people with chronic medical conditions that require daily use, it is very important to have a high concentration of cannabinoids. Their tolerance has been built up so much that a simple bong rip won’t do it for them anymore.

The most important thing to remember is that cannabis tends to affect different users in different ways. If you are new to marijuana, you should always take it slow.

Dosed Carrot Cake Cupcakes with Cream Cheese Frosting - Gluten Free
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Recipe and photo from the kitchen of Ashley Ebert

Makes 24 cupcakes (or 48 minis)

Ingredients:

Cupcakes:

  • 2 cups quinoa flour
  • 1⁄2 cup coconut flour
  • 2 teaspoons xanthum gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground ginger
  • 1⁄2 teaspoon salt
  • 1 lb baby carrots
  • 1 cup shredded sweetened coconut
  • 1 1⁄2 cup infused coconut oil, melted
  • 1 cup sugar
  • 1⁄2 cup honey
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 1 1⁄2 cups vanilla coconut milk
  • 5.3 oz pineapple Greek yogurt

Frosting:

  • 2 packages cream cheese
  • 8 tablespoons butter, room temperature
  • 1 tablespoon vanilla extract
  • 6 cups powder sugar

Directions:

Preheat oven to 350°F. Spray or line a standard size cupcake tin.

Shred or food process the baby carrots until they are tiny pieces.

Combine dry ingredients, set aside.

In a separate bowl beat the oil and sugar for 3-5 minutes. Then add the remaining wet ingredients.

Mix the dry ingredients with the wet, then stir in the coconut and carrots.

Spoon the mixture into the pan. Fill to the top of tin, or liner.

Bake at 350°F for 20 minutes.

* If using a mini muffin pan reduce time to 13-15 minutes. Set cupcake aside to cool completely before icing.

For the frosting, beat the cream cheese, butter, and vanilla extract together, then slowly add the powdered sugar. Spread, or pipe onto cupcakes!

Medicated Coconut Oil Chocolate Chip Cookies
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Ingredients:

  • 3/4 cup melted Julie and Kate’s medicated coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), no substitutions
  • 1 teaspoon baking soda pinch salt, optional and to taste
  • one-12 ounce bag (2 cups) semi-sweet chocolate chips

Directions:

In a large bowl, combine the butter, brown and white sugars, egg and vanilla. Beat on medium-high speed until well combined, about 2 minutes.

Scrape down the sides of the bowl and then add the flour, pudding mix, baking soda, optional salt. Beat on low speed until just combined, about 1 minute.

Again, scrape down the sides of the bowl, and then add the chocolate chips. Beat on low speed until just combined, about 30 seconds. Mixture will look both oily and dry, which is fine.

Use a small measuring cup or your hands, form approximately 12 equal-sized mounds of dough by compressing, compacting, and squeezing until the dough comes together; don’t be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, fuzzy, or seemingly too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Make sure the cookies are in the exact shape you want them before chilling (it’s difficult to re-shape them after chilling).

Preheat oven to 350 ̊F. Spray baking sheet with nonstick spray or oil. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 min- utes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

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