Eating cannabis has a different effect than Smoking it. It takes longer for your body to start to feel it, and as a result your body feels the effects for longer. Cannabis when ingested in food products can provide a different experience than what you might be used to. We highly suggest that you try our food products on the weekend when a responsible adult can accompany you. Our food products are consistent, organic, and very efficient! When you smoke cannabis you ingest carcinogens and toxins into your lungs, making the medicine not as effective due to the fact that cannabis has to work its way through the carcinogens and then eventually through to your body**. Ingesting via food products eliminates all of the potential negative effects from smoking.
Apple Bake (aka apple pot)
Nutella Snack (aka nutella budzilla)
Fantastic Pasta (aka fantastic pot pasta)
Chocolate Oatmeal Cookies (aka skooby snack)
Basic Cake (space cake)
Thai Stick Curry
courtesy of jamaican-green.8m.com
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
1/3 cup chopped medical marijuana
2 tablespoons cinnamon
Powder the medical marijuana in a blender, then mix 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 bag of medical marijuana (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best grade of medical marijuana leaf you can find.
The more potent the medicinals, the more potent the butter.
Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry medical marijuana
(try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid
for steam to escape. Once the mixture comes to a boil, turn the heat down to low
and simmer for at least 5 hours. (You can do it for longer, but 5 hours is the
minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to
cool it as much as you'll need to be able to handle it with gloves, the hotter it is,
the easier it is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic
containers. Put the cloth pieces over each container and secure it with the elastic
bands. (I usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto
the cloth. Keep pouring until you get close (about 6") to the top of the container.
Then take the cheesecloth off and squeeze into the container as hard as you can to
get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and
squeezed into the containers. *Note: most of the butter is saturated into the leaves
and that's the part you want to ensure gets totally squeezed out of the mixture and
into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in
Step 10: After about 5 hours, the butter will solidify and some of the water will turn
to ice. Take each container one by one over to the sink, 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 main butter
block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots,
you can put the butter back in the freezer and take it out as needed.
You can use this butter just as you would regular butter in any baking recipe. Simply
substitute the butter your recipe calls for with your special butter.
A pot of good coffee
1 teaspoon of finely-powdered straight Arabian mocha/cup
A pinch of powdered cardamom seed
0.5 g of pulverized hashish/cup
1 teaspoon of honey/cup
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour the coffee.
Heat the Turkish pot on a low flame until it threatens to bubble over.
Remove it from the heat immediately.
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey.
The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.
1/2 cup of cannabis butter
1 cup of whole wheat or regular flour
1 cup of old aged cheddar
1 tsp. of curry powder
1 large egg yolk
1 large egg white (beaten)
toasted sesame or hemp seeds
Mix flour and butter thoroughly. Add cheese and curry powder, mix.
Stir in egg yolk. Shape into balls. (Use about 2 tsp to form each ball.)
Dip top of balls into egg while bowl. Dip into sesame/hemp seed bowl.
Bake on ungreased cookie sheet for 15 min @ 375 degrees. Makes 30.
3 cups hot water
8 ounces Celery
8 ounces of broccoli tops or asparagus tips
2 ounces fresh onions
2 ounces butter or margarine
1 tablespoon flour
1 pint heavy cream
2 ounces fresh medical marijuana buds
Use fresh veggies only!!!
Boil three cups of water with celery, broccoli (or asparagus) for five minutes. Meanwhile carefully sautee the onions and medical marijuana in a separate pan for two to three minutes. Do not burn !!! Turn down the flame to simmer, then add butter, marijuana, onion mixture. Add flour, stir then add the cream and simmer (Not boil) for five minutes or until thickens. Serve Hot serves 6-8. The best soup you will ever have!!!
courtesy of jamaican-green.8m.com
To all who hate the taste of peanut butter but want a quick edible high: use Nutella. Yes, that tasty hazelnut confection has enough saturated fat to absorb our worshipped THC and tastes much better than peanut butter. Directions:
1. Spread a good amount of Nutella on two crackers
2. Chop or finely cut about 1/2 - 1 gram of bud
3. Sprinkle the chopped bud on the crackers
4. Press the crackers together and twist slightly to cover the bud
5. Bake in the oven for 15 minutes at 350 degrees
6. Let cool
8. After an hour, you best be seated
courtesy of cannabis-recipe.com
2 cup shell pasta
1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (cannabis margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.
courtesy of concept420.com
2 cups flour
1 cup quaker dry oatmeal
1 tbl vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tsp 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.
courtesy of concept420.com
For a nice cake (about 10 slices) you need:
200 gr. of bakingflour
200 CL. of milk
180 grams of sugar
180 grams of butter
a hot oven (200 °c)
a baking form
8 grams of good (light) hasjs. (I prefer using Polm or Zero)
Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.
Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.
Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.
Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.
Enjoy your meal.
(BTW: be sure to have a lot of soft drinks around. Space cake can be rather dry, and using the hasjs always gives everybody a dry mouth)
courtesy of concept420.com
150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.
Curry Sauce Ingredients:
1 can (14 oz.) coconut milk
1 can (4 oz. )green curry paste
1/2 cup ground and browned medical marijuana buds (or 1-2 cups loose leaves)
dash of ground coriander seed
dash of ground lemon grass
generous dash of soy sauce
2 cans (8 oz. each) sliced bamboo shoots, drained
(8 oz.) sliced or whole mushrooms
1 red bell pepper, cut into strips
6 - 10 jalapeno peppers, stems; removed and halved lengthwise
In a large skillet, mix the coconut milk with an equal amount of water, and bring
to a gentle simmer. Add remaining sauce ingredients (including cannabis) and blend well. Simmer for about 15 minutes.
Add veggies (those listed or your own favorites) and stir gently; simmer for
another 10 or 15 minutes, until peppers are slightly cooked but still firm. Serve