One of the members of the medical cannabis community took a cooking class and was thoughtful enough to post the recipes for all who are interested. This is a great way to save some money, too! You will need to know how to make cannabis oil, mayonnaise, butter and milk for all the other recipes.
1 lb unsalted butter
1 cup water (add more water if needed)
1 oz ground cannabis flower or
1 1/2 oz high quality cannabis trim
This quantity will make a very potent butter, so decrease the amount of cannabis if you want a lighter dose.
Note: Some people also use the remnants of vaporized cannabis since many vaporizers fail to decarboxylate all of the THC in flower
Stove Top Method
1. Add one cup of water to one lb of butter to a stock pot or saucepan, allowing the butter to melt slowly on simmer. The water helps regulate the temperature, preventing scorching.
2. As the butter melts, add the ground cannabis.
Maintain low heat, simmering for 2-3 hours, stirring occasionally
3. Make sure it never comes to a full boil.
Slow Cooker Method
1. With slow cooker on low, add 1 cup of water, 1 lb of butter and 1 to 1/2 oz ground cannabis.
2. Cover slow cooker and simmer on low for 8 to 24 hours, stirring occasionally. The longer you simmer it, the more cannabinoids will be infused into your final product.
For Both Methods
1. When finished simmering, pour the mixture into a glass, refrigerator-safe container, covered by cheese cloth or a fine mesh strainer. Squeeze or press the plant material to remove as much liquid as possible. Do what you wish with discarded cannabis.
2. Cover and refrigerate remaining liquid overnight or until butter is fully hardened. Once hard, the butter will separate from the water. Lift the Canna Butter out of the water and discard remaining water.
3. Let Canna Butter sit at room temperature to soften for usage. DO NOT USE MICROWAVE TO SOFTEN BUTTER.
This recipe is from the folks at Leafly!
1 to 2 cups oil of your choice, depending on the potency you want
Coconut or Olive Oil are most common
1 oz. ground cannabis flower; you can use the entire plant if you wish. Don’t grind to a fine powder or it will go through the cheesecloth or mesh.
Pour oil into a crock pot, double-boiler, saucepan and add cannabis. Stir until the cannabis is completely covered by the oil. Turn heat to the lowest setting and leave it for 3 hours. This allows for decarboxylation. You can add water to avoid scorching.
In crock pot: 4-6 hours, stirring occasionally
In double-boiler: 6-8 hours, stirring occasionally
In a saucepan: 3 hours, stirring frequently.
Note: Temperature of oil should not exceed 245 F.
Cool for 8-9 hours. Repeat heating/cooling process up to 2 more times for increased potency. Pour mixture through the cheesecloth and into a bowl. Use large spoon to press any remaining oil out of the cannabis. Discard. Store in tight-sealing containers and refrigerate.
1 cup Canna Oil
3 egg yolks
1 tsp fresh lemon
1 tsp white vinegar
1/2 tsp Dijon mustard
Pinch of sea salt
Whisk eggs, lemon, salt, vinegar and mustard together. Add Canna Oil very slowly while continuously whisking until it thickens. Add a few drops of water if it gets too thick. Store in the refrigerator.
1 gal. whole milk
1 oz finely ground cannabis
Plastic container with lid
Heat milk on medium in saucepan. DO NOT LET IT BOIL. Add cannabis to the hot milk while stirring gently. Simmer for at least one hour. Stir occasionally. Take a plastic container and cover with 2 sheets of cheesecloth. Secure it with a rubber band. Pour canna milk slowly through cheesecloth into the container. Repeat until all the milk is strained from the cannabis. Cover with the lid and refrigerate.
2 cups packed arugula leaves
1/2 cup walnuts or pine nuts
1/2 cup fresh Parmesan cheese
1/2 cup Canna-olive oil
6 cloves garlic
1 lb. pasta
Combine arugula, nuts, cheese and garlic in food processor. Slowly drizzle in medicated oil once all other ingredients are blended. Cook pasta. Add pesto sauce. Mangia!
Juice of 1 lime
1 tsp salt
1 tsp minced garlic – add more if you are a big garlic fan
2 tsp of crushed cannabis 1.5-2 grams
1 tsp Canna Oil
3 tsp cilantro
1/2 cup diced onion
2 diced plum tomatoes
Mix all the ingredients together and let sit for an hour. Refrigerate and serve!
4 apples; peeled, cored and sliced
2 tbsp Canna-olive oil
3/4 cup water
1/4 cup cane sugar
1/2 tsp ground cinnamon
Place all ingredients in a saucepan over medium heat. Cover and cook for 15 minutes. Remove from heat, let cool and mash into sauce. Store in mason jars in the refrigerator for up to 2 weeks.
3 large chicken breasts,cooked and diced
1/4 cup diced celery
1/4 cup diced red pepper
1/4 cup diced onion
1/3 cup Canna Mayo
1 tbsp fresh rosemary
Salt and pepper to taste
Mix all ingredients together in a bowl. Eat immediately or chill in refrigerator.
1 1/3 cups Canna Milk
1 can (10-3/4oz) condensed cream of potato soup, undiluted
3/4 tsp minced chives
1 cup sour cream
1/4 cup white wine or chicken broth
Place all ingredients in a blender or food processor until smooth. Chill in a container in the fridge.
No Bake Fudge
7 cups powdered sugar
1 cup Hershey’s Cocoa
1 lb (4 sticks) Canna Butter
1 tsp vanilla essence
1 cup peanut butter
Melt butter and peanut butter in a saucepan or double boiler and add vanilla. In a large bowl, mix powdered sugar and cocoa. Add melted ingredients and mix well. Press into a flat pan and place in refrigerator until firm.
There are many more recipes available, courtesy of medical cannabis patient Andrea Swank. To find them, go to the Facebook group, Illinois Medical Cannabis Community, which I encourage you to join if you are not already a member. In the Search Box at the top, left side of the page, enter Andrea Swank. This should bring up her post with all her recipes.
Final note: Rule of thumb for dosing edibles, especially homemade ones. Start with a small serving, wait for one to two hours to see how you feel and then decide whether or not to consume more.
Please feel free to leave any recipes you love in the comment section. ENJOY!