FREE Marijuana Cookbook!
I've got a free marijuana cookbook download for you just for stopping by. Medical marijuana isn't just for smoking anymore and this marijuana cookbook has some great recipes to help patients medicate smoke free.
Medical Edibles Public Service Announcement: Be aware that edibles are potent! A common mistake that people have is if they aren't feeling the effects immediately as they do with smoking, they assume it's not working and eat more. And more. And then . . . it kicks in.
Edibles can take up to an hour before you feel the full effects. So use extreme caution when experimenting with edibles and be sure you can handle your high. Don't operate heavy equipment until you know how edibles will affect you. As always: medicate responsibly.
Here are a couple of easy recipes to give you a preview of what you'll get in this free marijuana cookbook download:
THC Butter: This butter will give your ganja food a rich, earthy taste. Yum!
Weed Brownies: Easy, peasy weedy recipe!
Garlic Ganja Mashed Potatoes: Your marijuana cookbook doesn't just have dessert recipes. It's chock full of savory favorites as well!
The first recipe in the Marijuana Cookbook is THC butter which I've provided below. This cannabutter is a common ingredient in ganja food. The fats in butter makes it an ideal medium for utilizing the cannabinoids in marijuana.
- ~25 grams of cannabis (approx. 0.88 oz.)
- ~500 grams of butter (approx. 17.6 oz or just over one pound)
- Several cups of water (it doesn't really matter too much because it will be separated in the end)
The basic ratio is ~20 grams of butter per every gram of cannabis. You can make more or less depending on your requirements, or how strong you want it to be. The beauty of THC butter is you can use schwag, stems and shake (leaves) you'd normally discard for this recipe.
- Grind up your cannabis until it is very, very fine - far finer than if your were going to smoke it. You want to turn it into a fine powder, and an electric or manual coffee grider could work. Your best bet would be a cannabis grinder. If you don't have a grinder, a mortar and pestle would also work.
- Heat the water over a low to medium heat in a pan or double boiler. Add butter. Once the butter has completely melted, add the cannabis powder, stir well and turn heat down to low.
- As the great warrior/poet, Bob Marley says, "stir it up; little darlin', stir it up," constantly and be sure the butter does not burn!
- Cook on low heat. The marijuana cookbook recommends cooking over a low heat for two to three hours. However, I know a cannabis chef who cooked his THC butter for 12 to 24 hours using a crock pot. Do not cook beyond 24 hours, however. The THC will degrade and your butter will be bitter. Boo!
Be sure to stir periodically and keep an eye on it!
- When your mixture has cooked sufficiently, carefully strain the mixture with cheese cloth into a container appropriate for cooling and storage. Seal up the container and put in the refrigerator.
- As the mixture cools, a layer of butter will begin to solidify above the water. Remove the butter, throw out the water, and your butter is ready to use!
- Now you can use your thc butter in any baking recipe that requires butter. Bon appetit!
- 1/4 cup THC butter with 1/4 cup regular butter
- 1 cup chocolate chips
- 1 cup sugar
- 2 eggs
- 3/4 cup self-rising flour
- 1 1/2 teaspoon vanilla
- 3/4 cup chopped pecans
- Preheat oven to 350° Fahrenheit. Grease a 9 inch square baking pan.
- Melt THC butter, regular butter and chocolate chips in a large sauce pan or double boiler over low heat.
- When melted, remove from heat and stir in remaining ingredients in order listed, mixing well.
- Pour into pan and bake for 25-30 minutes. Let cool, cut into squares and enjoy!
- 3-4 large Russet potatoes washed, peeled and cubed
- 4 large garlic heads
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped basil
- 1 tablespoon cracked black pepper
- 1 tablespoon Kosher salt
- 1/4 pint heavy cream
- 4-6 oz. ricotta cheese
- 4 tablespoons sweet butter
- 4 tablespoons THC butter
- Cut the top 1/2 inch off the garlic heads, drizzle with olive oil and sprinkle with basil
- Roast the garlic heads in a 420°F oven for 30-50 minutes. The garlic is done when tender to a fork.
- Boil potato cubes in salted water until fork tender, drain and mash lightly.
- Add your butters and continue to mash. Add pepper, salt cream, and cheese and mash until smooth.
- Squeeze garlic cloves into the mix and whip until smooth.
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