Cannabis Recipes



When cannabis is eaten, THC and the other cannabinoids compounds that create the high enter the blood stream via the digestive system. This is a slower and less predictable process than when cannabis is smoked. Whereas smoking produces an almost instant high, the effects of eating can take anywhere between 15 and 90 minutes to arrive. The time taken for the high to come on is affected by the way the food is prepared, the ingredients used and the amount of food passing through the digestive system at the time.
Soon after being swallowed, the cannibinated food reaches your stomach, it is churned around in a mixture of acid and enzymes. Now liquefied, the food is squirted into the intestines. Here, more enzymes and bile work on the fat in the food and the cannabinoids are absorbed, through the intestinal walls, into the blood stream.
Once in the blood stream, the psychoative compounds are on a high speed tube ride to your brain. Usually, within 45 minutes of swallowing, some of the cannabinoids will have reached the neural receptors in the brain and the user will begin to notice the effects. As more and more of the chemicals make there way through the system, the user will become stoned.


How do I use cannabis in my favorite recipes

To me, most strains of marijuana can provide a wonderful tasting, secret ingredient to “kick it up a notch,” as Emeril would say. While my plants are still alive, I taste the plants' leaves to gauge the residual levels of nutrients within the plant tissue and to determine the amount of flushing time necessary to improve the flavor. The culinary uses of cannabis are practically endless, but there are a few pointers I would like to offer you:

Storing and using cannabutter is an excellent way to intoduce more THC into your diet without drastically altering the original recipe’s flavor.

If you are using low-grade leaves or other sour tasting material, it is preferable to soak it overnight in water to dissolve some nasty compounds.

Do not use lemony, skunky or other pungent strains in sweet dessert recipes. They are much better suited for appetizers, main and side dishes.

Do not use sweet and fruity strains in recipes that lack any other similarly sweet ingredients or your final results will taste dramatically different.

Do not overdose your recipes. Try not to dramatically change the balance of the listed ingredients. Two grams of good pot per serving is plenty.

Try to avoid high heat levels or long extended periods of cooking after you add your “secret ingredient”. This will help maintain flavor and potency.


Cannabis RecipesCannabis Recipes


Chicken al la Frostie

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 2

½ tsp cumin seeds
1 chicken breast, diced
1 can tomatoes, chopped
1 tsp curry powder
1/8 oz jack-frost
¼ potato, diced
2 tbsp tomato purée
2 limes, juice only
splash of Worcestershire sauce
2 tsp brown sugar
handful of green beans, chopped
¼ aubergine, diced
salt and freshly ground black pepper

1. Toast the cumin seeds in a dry frying pan until they begin to release their aroma.
2. Place all the ingredients in a pan and simmer for 10-12 minutes until the potato is tender and the chicken is cooked through.
3. Taste and season if needed.
4. Serve.


Cannabis Recipes


Beefskunk and Vegetable Soup

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 tbsp olive oil
25g/1oz rump steak, chopped finely
¼ onion, chopped
30ml/2 tbsp red wine
300ml/½ pint beef stock
75g/3oz sprouting broccoli, chopped
handful of fresh mixed herbs including skunk#1 chopped

1. Heat the olive oil in a large saucepan.
2. Add the beef and onion and fry until browned.
3. Add wine and stir well to collect the juices of the beef.
4. Pour in stock and drop in broccoli.
5. Bring soup to boil and simmer for 10-15 minutes.
6. Drop in the fresh herbs and sprinkle on skunk#1 and serve.

Cannabis Recipes


Minced Lamb on Mazar Bread

Preparation time less than 30 mins

Cooking time less than 10 mins

Serves 2/3

1 very fresh lamb chump steak
For the dressing 1/8 oz Mazar
2 tbsp parsley, chopped
1 lemon, juice only
pinch of chilli flakes
1 tbsp olive oil
2 baby leeks, finely sliced
2-3 slices fresh bread

1. Trim all the fat from the lamb steak.
2. Use a large, sharp knife to chop the lamb into mince.
3. In a bowl, mix the dressing ingredients with the Mazar
4. Add the mince to the dressing and mix through.
5. Leave to marinade for five to ten minutes.
6. Drizzle the bread with a little olive oil.
7. Griddle in a hot pan or under a grill to make toast.
8. Serve the mince on the toast.

Cannabis Recipes


Faggotini and Parmesan Gratin with a Blueberry sauce MMMmmmmmm!

Preparation time less than 30 mins

Cooking time 10 to 30 mins Serves 2

290ml/½ pint double cream
2 cloves garlic, crushed
1 lemon, zest finely grated
squeeze of lemon juice
1 egg, beaten
110g/4oz grated parmesan
255g/9oz fresh wild mushroom fagottini pasta

1. Preheat your grill to its highest setting.
2. Place the cream, garlic, lemon zest and juice into a pan and heat until almost boiling. Add the egg and half the parmesan and season to taste.
3. Cook the pasta, according to the pack instructions, and drain well. Place in an ovenproof gratin dish and pour over the cream sauce. Cover with the remaining parmesan and place under the hot grill for 2-3 minutes to brown the cheese.
4. Eat at once with a crisp green salad.

Blueberry sauce,reduce one 1/8 blueberry bud to fine powder mix in qt of double cream from Tesco's offer on at the moment 2 for 1,nice,gently heat on low light,for 70 seconds and serve,

Cannabis Recipes


Hare and Chocolate Sauce with Hare Meatballs and Petits Pois Français with a hint of White Widow

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the hare meatballs
½ saddle hare
2 cloves garlic, crushed
pinch of grated nutmeg
2 tbsp olive oil
½ hare fillet or one large rabbit
For the sauce
1 glass red wine
bones from saddle of hare
2 mushrooms, sliced 2 white widow cloves
1 beef stock cube
30g/1oz butter
½ carrot, small diced
½ tsp cocoa powder
1 tbsp whisky
For the petit pois français
2 shallots, peeled and diced
110g/4oz fresh peas
1 chicken stock cube
1 tbsp plain flour
1 tbsp butter, softened
85ml/3fl oz double cream
1 tbsp mint, chopped 1/8 of white widow bud

1. To make the hare meatballs, put the hare, garlic and nutmeg in a food processor and blend.
2. Shape into 5-6 smallish balls.
3. Pan fry the balls in the oil for 3-4 minutes until cooked through.
4. In the same pan, fry the hare fillet for 5-6 minutes until cooked through.
5. To make the sauce, simmer the red wine, hare bones, mushrooms,white wid cloves, stock cube and butter in a pan for 10-12 minutes, add the white widow bud.
6. Strain through a sieve and return the juice to the pan.
7. Add the carrot, cocoa powder and whisky and simmer for 2-3 minutes.
8. For the petit pois, place the shallots, peas and stock cube in a pan, cover with water and simmer for 2-3 minutes.
9. Blend the flour and butter together to make a paste.
10. Add the paste to the pan a bit at a time until slightly thickened.
11. Stir in the cream and mint and simmer for one minute.
12. Slice the fillet and serve with the meatballs in the sauce with the peas.


Cannabis Butter

I have a friend in the later stages of MS .He has smoked weed for years usually through a chillum ( the old hippy in him)
but finds it works far better for his symptoms by eating they are many recipes for cooking with hemp but certain ones work better than others. I have one called the butter method you can just use the shade leaves and trimmings to make it then make cakes or anything that needs butter as an ingredient leaves you the bud for other things.Well all you need is loads of dry trimmings. Save all the shade leaves and clippings even the male plants if any I usually use a carrier bag full each time it's not allot really as any grower will tell you leaves are a plenty crush them up in the bag till they are quiet fine then place in a big pan of boiling water simmer for 10 minutes then add a block of butter then simmer for another 10 minutes then drain off save the water and squeeze the green pulp you will have (be careful its very hot) then save what came from that repeat again but don't add any more butter you should then have 2 large pans of what looks like green murky water leave them to cool over night and when you look you will see that the butter has set on the top a bright green co lour, lift it off with a spatula and hey presto you have hemp butter you can use it to make a large cake but find it better used in a chocolate digestive flapjack yummy the stone is intense and lasts for hours. Recipe supplied by The Plasterman


Bhang is an old Indian recipe for a powerful weed drink

2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamom] (What the fuck is this?)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, dream on.

Peanut Butter Dreams

half cup PB
3/4 cup cannabutter
half cup sugar
1 egg
half cup br. sugar
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
11/4 cups flour
handful of chocolate chunks
handful of shredded cocunut
put PB and butter in mixer bowl

{i did this by hand with a spoon} mix until smooth.add sugar,egg, and vanilla.mix until texture is even.add all remaining ingredients until evenly distributed. bake at 350 degrees until edges are somewhat tan take it when still soft in middle . leave on pan for 5 to 7 minutes remove cookies from pan and sprinkle with coconut. serve when wanted. these were exellent. could not put them down. Recipe supplied by Kerry

Recipes-Banana Bread

Ingredients: 1/2 cup shotening
2 eggs
1 teaspoon lemmon juice
3 teaspoons baking powder
i cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cupchoped "grass"
1/2 teaspoon salt
1 cup chopped nuts

mix the shortening and sugar, beat the eggs, and add to mixture.separatly mix lemon juice and add to the first mixture.sift flour,salt,and baking powder together ,then mix all ingrediants togeter.bake for 1 14 hours at 375 degrees.then eat that good ass shit,"cause you know this, mannn"

Recipes-Magic Pancakes


1/4 cup of flour
2 tablespoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
A pinch of cinnamon
2 tablespoons of oil
1/2 cup of water
3/4 cup of cannabis milk

Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy.
Oil griddle slightly - pour batter. Flip the pancakes when the surface bubbles up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.

skunky tea

I use to farm magic mushrooms an in my search to find ways of extracting the goodness for tea
i found alcohol to be a god send now i grow weed bye placing 1/4 ounce in a pan submerged in alcohol and heating to 35 degrees
but not above you be left with THC rich slush
remove the slush squeeze out all liquid and strain. now reduce till just covering the bottom of pan now allow to cool
add 1/4 cup of water then bring to a full boil this will remove all alcohol
what you are left with don't look so good but added to any tea and good luck
between 3-10 cups and can be refrigerated for about two months. Another old trick i like green vodka,get a bottle of vodka and two drinks bottles fill one bottle with vodka then put in all your old bits of weed leaves even stalks and just keep adding two it. if the bottle gets full then you empty vodka in to the other bottle the longer you keep it and the more weed you add the better it gets. Store sealed somewhere cool an dark this helps keep fresh also keeps the color. great for party's, Cheers Andy....


'Cannabis curry'
February 9th 2007

A 30-year-old mother whose three year old son had accidentally eaten part of a cannabis curry and subsequently ended up in Preston Royal Hospital has been given a community order. Julia Clare Browning , of Longfellow, Preston, must complete 12 months’ supervision and a nine-month drug rehabilitation order. The three year old had eaten the curry one Thursday evening in December while Browning was entertaining friends at what police described as regular ‘cannabis curry night’. where the drug was also smoke openly in a home made bong.


Frozen Ganja Custard

8 oz. semi sweet chocolate
2.5 cups custard
1.5 cups whipped cream
1/4-1/2 oz chopped (fine) or ground ganja
rubber spatula

Melt the chocolate in a double boiler over low-med/low heat
Add the ganja to the chocolate and set the heat to REALLY low and let it "simmer" for about 10 minutes (stir pretty contantly)
Have custard in a medium sized plastic bowl and add the melted chocolate...mix well

Carefully fold the whipped cream into the mix. Next pop a top onto the bowl (best if you just use a tupperware type container). Then just put the whole thing into the freezer and let it freeze...

Also you can add stuff to the mix after you put in the whipped chocolate chips, pecans, chunks: whatever tickles ya!


Hashish fudge

This is the food of paradise- 0f Baudelaire's Artificial Paradises: it might provide entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter, ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by "un evenouissement reveille".

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1-teaspoon coriander. These should all be pulverized in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient. (Special thanks to Alice B. Toklas Cook Book)


Hot buttered bhang

* 1/4 cup of cannabis butter.
* 8 ounces of vodka.
* A pinch or two of powdered cardamom seed (optional).
* Honey (optional).

Cooking Instructions
In a saucepan, melt 1/4 cup of cannabis butter. When it is melted and starting to sizzle, add 8 ounces of vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly. Continue boiling for 30 seconds or more, stirring all the while. A pinch or two of powdered cardamom seed may be added during the boiling. Sweeten to taste with honey if desired and/or add milk. Pour the liquid into shot-glasses or 4 oz. wine glasses. Serves two.


Avocado dip

* 3 ripe Avocados
* 1/2 cup chopped Onions
* 2 tsp Chilli Powder
* 3 tbs Wine Vinegar
* 1/2 cup finely chopped Marijuana

Cooking Instructions
Mix the vinegar, marijuana, and chilli powder together and let the mixture stand for one hour. Then add avocados and onions and mash it all together. It can be served with tacos or as a dip.


Cinnamon bread


1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons margarine/4 teaspoons cannabutter
or as much marijuana as you need


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

2 Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

3 Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

4 Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool. enjoy!


Chocolate cannatruffles

10 ounces fine-quality chopped milk chocolate
1/2 cup heavy cream
1 cup cannabutter
1/8 teaspoon salt
1 cup shaved chocolate or cocoa powder

Bring cream, cannabutter, and salt to a boil, and pour over chocolate in a bowl, stirring till smooth. Chill overnight, and use a melon baller or just your hands to form into balls. Coat in shaved chocolate or cocoa powder, and either freeze or refrigerate for storage. Dosage will vary with butter potency and truffle size, so find what works for you. this should provide at least 10 doses though. enjoy!


POTKA: the miracle beverage

OK folks, here is my recipe for an alcoholic beverage, which I have dubbed “POTKA”. This faq describes a process which may seem long and inordinately complex. I can say with utmost certainty that ALL the hassle is very much worth it. If you like ingesting THC via the G-I (gastro-intestinal) tract, and enjoy the finer, epicurean things in life, read on. This is a result of 16 yrs professional cooking as a chef and much research.

How do I make it?

The best way to make Potka is to have access to fresh (same day) \"A\" trim, preferably from indoor grass. Fill a mason jar 3/4 with loose-packed wet trim. Try not to handle it as much as possible, as you lose resin on your hands. Pour enough 94% grain alcohol into the mason jar to fill it 1/4-1/3.

Close the jar, and shake like a martini for 5-10 min, until the booze turns a light straw to very pale green color. Pause in your shaking every 90 seconds or so, and check the color by holding the jar up to the light. As soon as you see any green tinge, run the whole mess thru a coffee filter into a second mason jar. Close tight.

You can drink the wash as is, or cut it 50/50 with water to bring it to a drinkable %. But BEWARE. Straight wash is very, very strong, and very soporific. The first time I tried some, I drank 2.5oz and smoked a 0.3 of oil. It took me 2 HOURS to get of my couch and go to bed once my movie ended!! So I have modified the recipe to prevent coma and brain death as follows.

How do I prevent major couch-lock and coma?

In order to counter the boot to the head effect of the straight wash, I use a blend of herbal stimulants. For 8oz of 94% booze, use the following: 2 sliced dried red ginseng roots, 2-4 cinnamon sticks, 3 cloves, 1/2 Gotu Kola(opt.), 1/2 oz sarsaparilla (opt), 1/8-1/6 cup black ground coffee or yerba mate. Put all the above into a mason jar with the 8oz of booze. Add 3 oz water, place jar in a pot of water on the stove with the cover on loose, and heat up. The mix will boil before the water does. Let it boil for 20-30 minutes, run thru a coffee filter and cool in a sealed container.
Blend the herbal extraction with the wash 50/50, sweeten with honey or maple syrup and store as is. Dilute it with water 50/50 WHEN YOU ARE GONNE DRINK IT, as the oil tends to separate out if the booze contents are less than 80%. So keep it at 94% and dilute as needed, and give a good mix when you drink it. Drink like a shooter, and chase with something sweet. Ideally your stomach should be empty for 3-4 hrs previous.

The cinnamon acts as a vascular dilator, and expedites the absorption of everything else, esp. the sugars, with jumpstart your metabolism and get your belly ATTACKING the alcohol therein. The THC is in solution, so passes the stomach blood barrier very quickly with the booze. The end effect is a shot of booze that you feel the THC within FIVE, count \'em FIVE minutes. The longest I\'ve seen it take to hit someone is 9 minutes. But the ginseng, Gotu and caffeine keep you up and moving, so you can do more than couch-surf and drool. Not to mention the cinnamon, with dilates all your capillaries and hyper-oxygenates your blood (more energy!!)

What if I do not have fresh trim?

If you don\'t have fresh trim, take dry \"A\" trim, mulch in a Cuisinart to medium fine. Use 2 grams for every Oz of 94% booze. Put the two in a mason jar with 2oz water, and proceed like desribed above for the secondary herbs. 20-30 minutes mellow boil, coffee filter and cool. It works, but does not have the same floral, fresh bud harvest taste that you get with wet trim. It tends to get greener and swampier tasting.

You can also use buds, I suggest 1-1.5 grams for every OZ of booze, instead of 2 grams.

Would it be any better if you leave the trim to soak in the alcohol for longer, or would that just make it taste bad?

It depends if you are using fresh or dry trim. The concept is to strip the resin with the booze, without letting any of the chlorophyll or tars get in the mix. This is easier with fresh trim or bud, as the resin glands are still wet and have not encapsulated yet. Therefore 5-10 min washing with 85-94% booze does the trick. When dry, the hot method is best for getting your money\'s worth, but needless to say tastes swampier.

Do I have to make a whole bottle?

Nope, if you want to do a test, try the following:

Take an airplane bottle of Vodka (50ml), take a wee sip, just to make some room. In it put: 2 grs mulched \"A\" trim ot 1 gram buds), 1/2 a cinnamon stick, 1 clove, 1 grs ginseng and 1 tsp coffee grounds. Put the top back on loosely, and put in a pot of water on the stove. Heat till the water steams lightly for 25 min. Cool to room temp, run thru a coffee filter. Sweeten to taste and drink like a shooter on an empty stomach. Chase with something sweet, and then enjoy. That\'s a way of trying it out without blowing a big stash.

Won’t cooking it evaporate all the alcohol?

The cooking is done in a SEALED mason jar, so as it boils, the booze re-circulates, and you lose none. I say to cool it before opening and straining for the same reason, to prevent gas-off of the booze. Food grade ethanol is expensive here in Canada (48$ a liter!!!), so until I can brew my own, I treat it like gold. It costs me more than the pot!

Heating up the booze makes it more aggressive of a solvent, and helps strip the THC.

Does the alcohol extract the THC from the plant tissue, or are the trichomes just removed from the surface like with Bubblehash?

There is very little THC in the veggie matter of pot. Almost all is on the surface in the form of resin glands. When they are wet (fresh) they dissolve in the 94% very quick, hence no heat is required. Once the \'cromes dry up and encapsulate, heat helps the whole process.
You could just leave it soak for a day or two, but that would let the booze attack the dried plant matter itself, and you end up with a green, swampy drink. It stones just as good, but tastes less flowery.

Are the Other Herbs there just for taste?

The secondary herbs I use are not just for taste. In fact, none of them were selected for taste, but for their herbal stimulant qualities. It just so happens that one of the best natural vascular dilators is Cinnamon. Ginseng we all know about, and Gotu Kola and Sarsaparilla are great too. Yerba Mate is a South American tea that has Matiene in it, as strong as caffeine, but less harsh on the system and belly. All of this is vital, as the drink can lead to THC coma and phase-out if there is nothing in it to keep you UP.

Another idea I\'ve had is to add Yohimbine extract to the Potka, for evenings of great sexual endeavor. The aphrodisiac qualities of ginseng and cinnamon are well known, but combined with Yohimbe extract and whacks \'o THC, it would make for quite the bevvie indeed.

Should I try to rinse/wash the trim of water-solubles, like I do for Cannabutter, to improve the taste?

I wouldn\'t bother with the rinsing with water, you\'ll just lose a lot of your potential actives. If you have a lot of trim to deal with, you can do the same process with tumbled trichromes instead of the leaf itself. I use a manual horizontal axis tumbler with 125 stainless screen that I built myself. you can tumble out a lot of \'cromes with such a box. I wouldn\'t worry about rinsing, if you heat it gently and watch the color as it\'s going, you can avoid the schvampwasser taste. The cinnamon etc. also goes a long way to mask it, if you do let it go a bit longer. And hey, you may not mind the taste too much.

Handling the Trim

I recommend not handling the trim, buds, grass etc. anymore than you have to, wet or dry. The loss via over handling is more than you think.
I once did a test with the butane process. I pressed an ounce of trimmed, dried White Rhino (really primo, cleaned very well). I got 3.7 grams of crystallized oil. (see my post on gassing out for the method of crystallizing). Then I pressed an ounce of the same grass, from the same plant, but this oz had just had the fan leaves taken off, while being held only by the stem. Any material that had visible white frosties was not touched. That ounce yielded 5.4 grams of resin, same quality as the other ounce. This leads me to recommend that if you are growing for resin, do NOT clean or handle your dope any more than is absolutely required.


It lasts a LONG time. Drink it at 7-8 pm and you wake up totally baked the next day.


This is how I make bud-oil (for cooking, not smoking).

Start with your trimings - throw those outer fan leaves away - just the closer trimmings of leaves with decent THC on them. You will be placing these in oil so make sure they are dry (think about how oil reacts with water...)
Oil - you want flavorless cooking oil, vegetable or canola work fine (would you cook brownies in olive oil?)
Place trimmings in crock pot, put oil in to ALMOST cover. Remember you have a fixed amount of THC in those leaves, the more oil you use the less potent it will be. Plus, this will be cooking for 12+ hours and as it does stir it once or twice and all the plant material will make it to the oil.
I have cooked for as long as 18 hours with no ill effect. This is just on "low" setting of crockpot. The room will get a nice grassy smell.
Extract through a colander - you don't need to worry about every little solid - just get the majority of it.
Carefully pour into clean jars or whatever. Place in refrigerator to slow down oxidization. You could now use this for anything that calls for oil in the recipe.


Panzenella Salad

4 large tomatoes, chopped
4 cucumbers, peeled and chopped
4 red onions, chopped
2 cups of red wine vinegar
1 cup of extra virgin olive oil
1 cup of chopped, fresh basil
1 cup of chopped, fresh cannabis (preferably a lemon or skunk type)
1 cup of chopped, fresh parsley
2 cloves of fresh, smashed garlic
Salt and black pepper to taste
1 box of your favorite croutons
Mix all ingredients except croutons in a large bowl. Refrigerate for several hours. Toss in the croutons and serve with ground black pepper.



I have listed a recipe for a large batch, using up to a pound of trimmings. The quality of the finished products is related to the quality of your material used. You can divide the recipe according to how much material available or use this ratio:

1 ounce cannabis
8 ounce butter
16 ounce water


1/2 to 1 pound of cannabis
5 pounds butter
thick rubber bands
tall plastic containers with lids
4 gallon cooking pot

Place butter, cannabis in your pot. Fill with water to several inches of the brim. Cover, slightly cracked and bring to a boil over medium heat. Lower heat to simmer and cook for 6 to 8 hours, stirring occasionally. remove from heat and allow to cool until you can safely handle the pot easily. Stretch cheesecloth over the plastic containers and secure tightly with rubber bands. Ladle the mixture, onto the cheesecloth until each container is filled several inches from the top. Remove cheesecloth and tightly squeeze the remaining liquid from the strained matter. Place the containers in your freezer on a level surface for at least 6 hours. The butter will solidify and some of the water will turn to ice. Take off the lid, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the butter block. You should be left with a round slab of light green butter. It can be stored in the refrigerator or frozen for long term storage. You can use cannabutter just as you would regular butter in any recipe. Hold on tight..


How to make a Marijuana Tincture

A marijuana tincture is a solution of alcohol and THC. Tinctures are a much more concentrated version of the traditional drink known as "The Green Dragon.". The higher the ratio of alcohol to weed is, the greater the potential for THC to be drawn out is. And since all that extra grain alcohol isn't appetizing to anybody but mental patients,I always evaporate off the excess.

How do I make it?

If you want to make a marijuana tincture, you should use one whole bottle of everclear (a fifth) and at least an eighth of buds, but no more than a half ounce or you will be wasting weed.

You need to use PGA (pure grain alcohol) because the more water present in your alcohol, the more nasty stuff ends up in your green dragon like tanins, etc (it'll end up brown).

Grind the buds up well before mixing them with the alcohol.

Let the mixture steep (covered) for anywhere from a week to a month. Shake the covered container (I use Tupperware, but the original bottle will work fine) once or twice a day, and remove the cover once a day to prevent any gases from building up. Beware though, if you steep for a month, (and I've known people who steep for longer) chances are the drink is just going to knock you out cold.

After the mixture has been steeped to your satisfaction, strain out the plant material with cheese cloth (squeeze the cloth to get the remaining liquid out)

Pour the liquid in a saucepan and heat on LOW heat using either a hot plate or an electrical stove. If you try doing this with a gas stove, you will burn your nuts off. Just continue heating until it has evaporated down to the amount of liquid you want.

Note: make sure you're doing this on LOW heat, as you don't want to burn yourself by boiling the alcohol. Also be aware that this process is very stinky, and will make your house smell like weed for a couple of hours, unless it is extremely well ventilated. That's why I always do this in my backyard with a hotplate and an extension cord.

When you have green dragon that you aren't going to drink, you need to remember to store it in cool very dark places, as alcohol-extracted THC is fairly unstable, and will degrade quickly in light or when exposed to heat.

You can drink it straight, or mix it. The potency is high, and is similar to eating oil-extracted THC, yet is different at the same time. You'll just have to try it!


Storable cannabis cooking oil

You may have problems with smoking in your house for whatever reason. Consuming marijuana may be a stealthier option.

Be aware before you begin that oral consumption of marijuana laced products can have incredible effects on your mind and body. You will be stoned much longer than if smoked. Eat a little at a time and check the effects”


1. 48 ounce bottle of Canola cooking oil
2. One large cooking pot
3. 1 ounce of nuggets or a quarter pound brick weed (or as much trim as you can fit in there.)
4. a metal wire strainer (to drain the oil)
5. a large funnel that fits in the cooking oil bottle


1. Empty the entire bottle of oil into the large pot.

2. HEAT on medium heat on stove until the oil it hot but NOT boiling...about 200 degrees, or just below boiling is great.

3. crumble up marijuana into shake, and pour seeds, stems, and all into pot.. ”if you have nuggets, break it up into small bits, like shake”

4. keep stirring well about every 10 minutes or so for the next 2 hours. Do NOT allow the mixture to boil, but try to keep it hanging just below the boiling point. Do not allow any boiling bubbles. If you see any remove from heat immediately and turn the heat dial down - SIMMERING.

extra: DO NOT boil the oil! Bring the temp up to hot, but not boiling. If you let it boil, it\'ll scorch everything and the oil/weed will turn a nasty black color and then you really will have a funny taste in your mouth...eww! remember to watch the heat and stir stir stir!

5. After 2 hours, the oil may appear greenish, and possibly a little brown. This is normal as the resin has been properly extracted from the leaf products.

6. You may want to let the oil cool for half an hour before this step. Carefully strain the oil through the strainer. Pour the oil into an equally large container - be sure to squeeze the weed well to get all the oil out (make sure that no weed or seeds have sifted through)

7. Funnel the oil back into the bottle


from DaChronicKing:
”The only thing I would like to add is that due to the fact that light degrades THC it should probably be stored in a light sealed container."

How much oil do I use in cooking?
Follow the directions on your brownie or cookie mix, but remember youre using your laced oil! Use a cautious approach and nibble your way up.”

Tip: just be sure to gently shake your unthawed oil before each use, because the highest THC will tend to sink to the bottom


DONT BLAME ME IF YOU EAT TOO MUCH AND TRIP OUT, this will be a VERY POTENT MIXTURE! It is best to eat a little at a time and slowly step up to test your limits. Wait at least 1 hour to 90 min – it takes a while to hit you

You can now store your oil for years to come in your kitchen cabinet without arousing suspicion. This method is far better than butter extraction for several reasons: the ratio of butter called for in recipe's is much smaller, and that butter cannot be stored virtually indefinitely.

The advantages of eating marijuana over smoking it are incredible. For one, if you are traveling by plane, car, or train, the police you may encounter along the way have NO WAY to know or suspect your Marijuana Treats® are indeed THC laced.

Other reasons range from your living situation, to saving your lungs from smoking.


Scooby snacks

* 2 cups flour
* 2 eggs
* 1 cup Quaker dry oatmeal
* 1 tbsp vanilla
* 1/2 cup cocoa
* 1/2 cup sugar
* 1/4 pound (1 stick) butter
* 1 tbsp walnut extract
* 1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies



2 (8 ounce) containers plain yogurt
2 cucumbers, peeled and seeded
2 tablespoons canna-oil
1/2 lemon, juiced
1 pinch kosher salt
1 pinch black pepper
1 tablespoon fresh dill, chopped
3 cloves garlic, peeled

In a food processor or blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, kosher salt, pepper, dill, and garlic. Process until combined. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.

For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours. This one's perfect for dipping some warm pita bread into, or putting on top of your favorite gyro!



Peanut Butter
Cleaned Cannabis (no stems, no seeds)

Spread peanut butter thickly on two crackers. Put enough cannabis on both crackers for about a joint on top of the peanut butter. Put the two crackers together to form a sandwich. Put on foil and bake at 300F for 20 minutes. Let cool and eat.


Cannabis Pancakes


1 teaspoon of salt
2 eggs
2 cups of flour
2 tablespoons of sugar
6 teaspoons baking powder
1 1/2 cups of milk
4 teaspoons margarine/6 teaspoons cannabutter
or as much marijuana as you need

Beat egg until fluffy; beat in remaining ingredients just until smooth. Grease and heat frying pan.
Throughly clean items to be placed in pancakes. Spoon pancake batter into pan and place item in individual pancakes, until all items are used.
Makes about 4/5 pancakes (depending on size). Should be sufficient for 1 person.


Budano Chicken

4 skinless, boneless chicken breasts
1/4 pound sliced swiss cheese
1/4 pound sliced ham
2 tablespoons grated parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1 tablespoons melted cannabutter
1/3 cup dry bread crumbs
1/4 ounce cannabis

Cut chicken breasts into halves and pound into 1/4 inch pieces. Place chicken breasts on a pan. Place swiss cheese, ham slices, and powdered cannabis on top and roll up, securing with toothpicks if necessary. In a small bowl combine the parmesan cheese, paprika, garlic salt, tarragon, basil, and bread crumbs. Mix together and dip rollups in mixture to coat. Drizzle with melted cannabutter and cook in microwave for 4 minutes, or until chicken is cooked through and juices run clear.


Here is a nice recipe for all you Omelette lovers.

First prepare your CannaButter. I wont take you through this step as we have loads of instructions throughout the GrowFAQ

Ok what you need?
2or3 Eggs - I prefer 3 to get a big Omelette
Cheese (Chedda cheese if you have it)

Ok, get your jugs out (no pun intended). Crack the eggs and add yoke and white for all eggs in your Jug. Then add a pinch of salt, and a drop of milk.Whisk until you get a rid of all the lumps. Then cut of a chunk of your CannaButter, amount depends on size of Omelette. Mix the CannaButter in along with your grated cheese.
Whisk again until you get a creamy paste.
(Note: Whilst your doing this, if you want anything else added to the Omelette like mushrooms, its best you begin to fry them now)
Add a drop of oil to your frying fan and turn heat on really low, allow the pan to heat up.
Then simply add your paste and let it cook. Remember the flip!
Get yourself two pieces of toast and a cup of coffee and relax with your Canna 'Omelette!


Apple pot

* 4 apples (cored)
* 1/2 cup brown sugar
* 1/4 cup water
* 4 cherries
* 1/3 cup chopped marijuana
* 2 tablespoons cinnamon

Powder the marijuana in a blender, then mix it with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.



1 large watermelon
1/2 ounce cannabis
1/5 liter vodka

Grind the cannabis to a fine powder. Put the cannabis in a bottle of vodka, and cover the top of the bottle with cheesecloth and a rubber band. Cut a hole in the watermelon so you can insert the top of the bottle. Put the bottle in the hole and let it sit in the refrigerator overnight.



* Saltine Crackers.
* Nutella (in the peanut butter isle).
* Bowl of well broken up buds (no seeds or stems – about a gram per person).

Cooking Instructions:
Put a mildly thick coat of nutella on two crackers (about 3 or 4 millimetres thick). Put .5 herb on the nutella spread onto one of the crackers. Put the crackers together like an oreo cookie. Put them on a cookie sheet and bake them at 325 degrees for 25 minutes.

Eat 2 cracker sandwiches. It takes about an hour to hit you and can last for up to 6 hours so don't plan on driving anywhere!



This may seem to be a lot for a drink, but was made as an offering to the Hindu god Shiva. Shiva is one of the oldest Gods of the hindu pantheon and among the Hindu trinity of Brahma, Vishnu and Shiva he represents destruction.

2 cups water
1 ounce cannabis (fresh leaves and flowers preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring water to a boil and pour into a teapot. Remove all stems/seeds from the cannabis. Put the cannabis into teapot and cover. Let it brew for roughly 7 minutes. Strain the cannabis through a piece of muslin cloth (cheesecloth will do), collect the water. Take the cannabis and squeeze the remaining liquid into the liquid you just boiled. Place the cannabis into a mortar and add 2 teaspoons of warm milk. Slowly but firmly grind the cannabis and milk together. Gather up the cannabis and squeeze out as much milk as you can. Repeat this process until you've used about .5 cup of milk (4 or 5 times). Collect all the milk that was extracted and put into a bowl. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few times until all that is left is some fibers and nut meal, discard residue. Combine all liquids that were collected including the water the cannabis was brewed in. Add this to the garam masala, dried ginger, and rosewater. Add the sugar and remaining milk. Chill, serve, enjoy.


Cannabis beer

This is assuming you've already got a homebrew setup going and you're producing your own beer.

Cannabis can be added to the beer at the same time the hops is added. THC is oil/alcohol soluble and some will dissolve in the brew as it ferments. Before adding it to the brew there are a few things you must do. Make sure the cannabis is dried until crispy. This removes all water molecules from it thus activating the THC. Soak the cannabis in cold water for several hours. This removes some of the water soluble tars and chlorophyll that are associated with that "plant" taste. General rule is one ounce shade leaves per gallon brew. Higher quality plant, use less cannabis.



4 cups chicken broth
2 cups water
2 boneless chicken breast halves
4.5 ounces quick cooking wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup cannabutter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. The chicken should already be cooked and shredded before you add it. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt cannabutter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.


Banana bread

* 1/2 cup shortening
* 2 eggs
* 1 teaspoon lemon juice
* 3 teaspoons baking powder
* 1 cup sugar
* 1 cup mashed bananas
* 2 cups sifted flour
* 1/2 cup chopped marijuana
* 1/2 teaspoon salt
* 1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Separately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, and then mix all ingredients together. Bake for 1-¼ hours at 375 degrees


Mj Pie

1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
1/3 cup melted cannabutter
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 1/2 cups miniature marshmallows

Preheat oven to 375º F. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6 to 8 minutes, set aside to cool.

For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer.

Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1 to 2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.


Marijuana Spaghetti Sauce

* 1 can tomato paste
* 2 tablespoons olive oil
* 1/2 cup chopped onions
* 1/2 cup chopped marijuana
* 1 pinch pepper
* 1 can water (6 oz)
* 1/2 clove minced garlic
* 1 bay leaf
* 1 pinch thyme
* 1/2 teaspoon salt

Mix in a large pot, cover and shimmer with frequent stirring for two hours. Serve over spaghetti



4 large, finely diced tomatoes
3 cups of finely chopped, fresh mint
3 cups of finely chopped, fresh parsley
3 bunches green onions, finely sliced
2 cups of finely chopped, fresh cannabis (preferably a lemon or skunk type)
1 cup of #1 bulgur wheat (washed and drained well)
.5 cup of olive oil to start
Salt, pepper, garlic and lemon juice to taste

Mix all the ingredients in a large bowl, adding more olive oil if necessary. Refrigerate at least several hours, preferably a day, stirring occasionally. Serve with chilled cucumber slices, grape leaves, lettuce leaves, snack chips or with slices of pita or Syrian bread.


Grilled Canna-veggies

Ingredients :

1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or pattypan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
1 1/2 cups of high quality cannabis shake

Directions :

In a medium mixing bowl combine the cannabis flowers, olive oil, garlic, rosemary or basil, and the salt.

Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.

Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time. Season vegetables to taste with fresh ground pepper. Makes 4 side-dish servings.


Pot Brownies

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.


Cocopot ice cream aka Smoothe and Creamy Choco Poty Ice Cream

* 6 oz. Swiss chocolate
* 2 1/4 cup custard(pre-made)
* 1 1/4 cup whipped cream, whipped
* 1/4 oz skunk or Northern lights

Melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings

You have published this recipe:
Cocopot ice cream
Which in reality is named: Smoothe and Creamy Choco Poty Ice Cream
But didn’t give credit where credit is due, Myself and my friend Dominic Fleet are the creators of that recipe. You have copied it from Cannabis Culture Magazine in Canada and I would like my name and Dominic's name put there at the end of the recipe. We won an award for it and we are the sole owners of the recipe. If you don't want to put our names at the end of it then You can send me $100 via paypal to this email address for using Our Award Winning Recipe without permission. Sincerely,
Ian G. Power.. No Worries Ian credit where credit is due................




Barbecued MJ steak

* A nice expensive steak.
* 1\4 oz. of bud.
* Butter.
* Preferred steak seasoning.

Cooking Instructions:
Cook butter and pot in a frying pan so the THC is soaked into the butter, let pot and butter cool till its warm, poke several small holes in the steak, marinate steak in the frying pan for awhile then BBQ.


Hash butter popcorn

* Cannabutter.
* Plain popcorn.
* Salt.

Cooking Instructions:
Make cannabutter as usual, or melt some hash in butter over low heat. Make some popcorn. Pour your THC butter over the popcorn, add salt and mix well. Don’t forget to lick the bowl afterwards to get every ounce of cannabis goodness!



75 cup of chopped, fresh cannabis (preferably a lemon or skunk type)
75 cup of chopped, fresh parsley
5 cup of chopped, fresh basil
5 cup of olive oil to start
5 cup of grated parmesan or romano cheese
2 large garlic cloves, smashed
1 tablespoon of chopped pine nuts
1 tablespoon of lemon juice
Dash of black pepper

Heat oil, add and saute cannabis for 5 minutes. Remove from heat and add all remaining ingredients. Let stand for at least an hour. Boil 1 pound of your favorite pasta. Serves 4.


Baked turtle cheesecake

* 2.00 c Vanilla Wafer Crumbs
* 1.00 c Chopped Pecans, Toasted
* 0.25 oz Ganja (processed in spice or coffee grinder)
* 2.00 ea Large Eggs
* 5.00 oz (1 cn) Evaporated Milk
* 1.00 ts Vanilla
* 14.00 oz Carmels ( 1 bag)
* 0.50 c Sugar
* 6.00 tb Margarine, Melted
* 16.00 oz Cream Cheese, Softened
* 0.50 c Semi-sweet Chocolate Chips (chocolate chips should be melted).

Combine crumbs and margarine press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F for 10 minutes. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans and ganja. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and pour over pecans. Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Makes 10 servings.


Salad dressing

* Oil.
* Vinegar.
* Minced garlic.
* Dijon mustard.
* Dried herbs, Oregano, Basil and Thyme.
* Finely powdered marijuana.
* Pinch of sugar salt and pepper.

Cooking Instructions:
You can use virtually any combination of oil and vinegar. My favorite is a fruity olive oil, and lemon juice.

To your oil and vinegar mix, you whisk in -- depending on your tastes and tolerances -- Minced garlic, Dijon mustard, Dried herbs i.e. Oregano, Basil, Thyme, finely powdered marijuana, pinch of sugar salt and pepper.

Whisk together in a blender or bowl, add your salad greens to it, toss and serve.


Cosmic hollandaise sauce

* 1 egg.
* 1/4-cup milk.
* 1-teaspoon corn flour.
* 1-teaspoon sugar.
* 2 tablespoons wine or lemon juice.
* Dash of nutmeg, cardamom, and/or Tabasco.
* Salt and pepper to taste.
* 2 tablespoons butter.
* 1/2 to 2 teaspoons cannabis leaf flour or 1/4 to 1 g powdered cannabis heads.

Cooking Instructions:
Whip egg, milk, corn flour, sugar, wine or lemon juice and spice together. Melt butter in a small frying pan and add the cannabis leaf flour or powdered heads. Sauté for two minutes on low heat. Add the egg mixture and heat gently until thickened, without boiling. Use on egg or vegetable dishes. Variation: use 1 - 2 teaspoons cannabutter instead of the cannabis leaf flour. Serves two.


Spinach Dip

2 cups of chopped cannabis (preferably a lemon or skunk type)
1.5 cups of sour cream
1.5 cups of mayonnaise
1 package of vegetable dip or soup mix
1 package of frozen chopped spinach (thawed and drained well)

Mix all of the above ingredients, adding more sour cream if necessary to achieve proper consistency. Refrigerate at least several hours, stirring occasionally. Serve in a hollowed out round bread loaf with additional bread torn into pieces and/or with chips, crackers or fresh vegetables.


MJ chilli con carne

* 2# pinto beans 1/2 clove garlic.
* 2 cup red wine 1/2-cup mushrooms.
* 4 T. chilli powder 1# bacon, cut into 2 in. sections.
* 1-cup of chopped weed.

Cooking Instructions
Soak beans overnight in salt water. In large pot, pour boiling water over beans and simmer for at least an hour, adding more water as needed to keep the beans covered. Next, add all other ingredients, reduce heat and simmer for 3 hours. Serves 10.


Cannabis Cookies


How do I make cookies

Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you're gonna cook with and decide how many cookies you'd like it to make. So if you've got say a couple joint's worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you've got just enough for one cookie.

Then to make sure all the THC is properly isomerised by heat (something I'm not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), sauté the weed in a bit of vegetable oil in a little pan or pot at a low-med temperature 'til it's nice, aromatic, getting just a bit crispy and darker but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away!

Don't use too much oil to precook the weed, or the cookies will be too oily.

Variation: don't use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I'm not sure which works best in terms of THC utilization - with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there's less chance of burning.

This last technique, cooking the weed in a dry pan, is from the famous early 70's primer "A Child's Garden of Grass" and does work very well if you're careful not to burn, allowing you to add the isomerised toasted grass to almost anything. I particularly like sprinkling it on toast with butter and honey. Yummy!



Ingredients: (Makes approximately 22 dozen cookies)

2 cups butter (or margarine)
1 dozen eggs
4 cups brown sugar
4 cups white sugar
8 teaspoons baking soda
1/4 cup vanilla extract
3 lbs. crunchy peanut butter
1/2 cup orange juice (with pulp)
18 cups oatmeal
2 cups chocolate chips
2 cups Smarties

Note: you need a huge bowl and a strong arm to mix this!

Cream butter and sugar together. Add eggs, orange juice, and vanilla. Mix well. Stir in crunchy peanut butter. Add oatmeal, baking soda, chocolate chips, and smarties. Mix well. Drop by the teaspoon onto a cookie sheet.

Bake at 350 degrees F for 12 minutes.

Baking tips:

Note: even when making a half recipe you need a seriously large bowl!

Now here?s some things I've found from personal experience making these cookies; Making 1/2 of the recipe makes about 12 dozen cookies, which is plenty. The cookies or unbaked cookie dough can be frozen as well. Melting the butter prior to adding it into the mixture makes life much easier. Also I find that 8 or 9 minutes in my oven is plenty to bake the cookies, yet it still leaves them chewy.

I cannot take credit for this recipe, it was passed down to me from a friend!

To make these into adult canna-cookies: (2 methods)

>Use the same as above, but use canna-butter or trichome butter.

>Another variation to this recipe is to add shake and trim and/or buds into the mixture. I like to add at least four ounces of good quality shake and trim or buds into this mixture. Grind up the cannabis into small pieces (I like to grind up the cannabis using a blender or coffee grinder) and add to the original recipe. Doing this will make the recipe a but dry, so add one more eggs and another 1/2 cup of orange juice for every two ounces of cannabis that you add to the recipe.

To make some really strong cookies, add both the canna-butter and shake.


Fudge crinkle and Butter cookies


1 package chocolate fudge cake mix
1/2 cup oil
2 eggs
Powdered sugar
Preheat oven to 350 degrees
Some good clean MJ

Stir cake mix, oil and eggs and your MJ until dough forms. Dust hands with powdered sugar and shape dough into 1-inch balls. Coat balls with powdered sugar. Place on ungreased cookie sheet. Bake about 10 minutes.

2. MJ Butter Cookies



250g Butter or cannabutter (*1) (At room temperature)
400g Flour (plain)
1/2 teaspoon Vanilla Extract (*2)
3 Egg yolks
150g Granulated Sugar
Pinch Salt

1 tablespoon Milk
1 Egg yolks
Some good clean MJ

(*2)Vanilla Extract is extracted from vanilla pods. It is recommended you use this whenever possible instead of Vanilla Flavoring.

Mix and knead the dough and other ingredients to form a smooth dough. You can use a food processor with a dough hook, or do it by hand.
Place the dough in a plastic bag and refrigerate for half an hour. Mix the remaining egg yolk and milk for the glaze. Preheat the oven to 190°C.
Remove the dough from the bag and roll it out until it is about 1cm thick.

Use cookie cutters or a knife to cut out any shapes you like for the cookies. Brush the cookies with the glaze and place on baking sheets.
Bake for 12 to 15 minutes until the cookies are golden brown. Remove from the oven, let stand for a few minutes and the place on a wire rack to cool.

You can sprinkle sugar crystals over the cookies before baking if you have them.


- Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less ikely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil.

- Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for.

- Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.

- Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.

- Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.


Chocolate peanut butter

* 1 cup flour
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup butter
* 1 1/2 cup brown sugar
* 1 tsp vanilla extract
* 1 egg
* 1 cup crunchy peanut butter
* 8 oz semisweet chocolate

Cooking Instructions:
1. Sift together flour, baking soda, and salt -- set aside.

2. Melt butter and combine with sugar.

3. Add egg and vanilla to sugar/butter combination.

4. Add peanut butter to wet mixture.

5. Melt chocolate and add to wet mixture.

6. Gradually add dry ingredients.

7. Refrigerate until dough is firm and easy to work with.

8. Form one-inch balls, place on greased cookie sheet.

9. Flatten into cookies using the back of a fork (to form a cross hatch pattern).

10. Bake in a 350-degree oven approximately 10 minutes.



Moravian ginger cookies

This recipe is a bit more difficult...I do not recommend it for novice cooks.... it also yields less potent cookies (which is not always a BAD me on this one) than the lemon recipe.

* 1/3 cup molassas
* 1/4 cup butter
* 1/4 cup brown sugar
* 1 1/4 cup flour
* 1/2 tsp salt
* 1/4 tsp baking powder
* 1/4 tsp baking soda
* 1 tsp EACH: cinnamon, ginger, clove, nutmet, allspice

1. Melt butter and combine with brown sugar and molasses.

2. Sift remaining ingredients and gradually add to the butter/sugar mixture.

3. You may need to "fix" the taste by adding additional spices and sugar (I have already taken that into consideration, BUT you might need to add more)...start by adding equal amounts of all the spices (a 1/4 tsp at a time).... you may also add some extra sugar if you like your cookies sweeter, but beware...too much sugar will change the baking time (sugar burns).

4. On a floured surface roll out the dough until it is PAPER THIN.

5. Use your favorite cookie cutter to cut out your cookies.

6. Use a spatula to transfer the cookies to a lightly greased cookie sheet.

7. Bake the cookies in a 350-degree oven anywhere from 6 minutes to 12 minutes.... until they are browned and crisp. The variation in baking time is affected by how thin you get your dough (the thinner the better and when they're thin they bake up real fast) and how much sugar you use.

These cookies are truly addictive...I first tasted them while travelling down south...stopped in Winston Salem (where they are sold)...searched out and perfected my own recipe.



'Bon appetite'



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