Cooking with cannabis can be a challenging, yet rewarding, experience. Although these aren’t our original recipes (stay tuned for that), we have compiled our favorite healthy recipes to try out in 2016. Thanks to the Cannabist, The Stoner’s Cookbook, the Wake and Bake Cookbook and Leafly for the ideas. Links to all the original recipes are included below. Bon appétit!
Savory Red Thai Curry from Laurie Wolf at The Cannabist
This concoction is not vegetarian, but is gluten-free. A spicy, warm curry is the best choice for a chilly winter night in. Get your veggie fix with eggplant, cauliflower and potatoes. Really, you can’t go wrong with this one. You could even alter it slightly with tofu for veggie needs.
8-10 tablespoons canna-coconut oil
9 boneless skinless chicken thighs cut in chunks
1 large eggplant cut in 1½-inch pieces
1 cauliflower cut in florets
10 new potatoes cut in half
6-8 tablespoons curry paste
4 cans coconut milk
⅓ cup toasted flaked coconut
2 cups basmati rice, cooked
Heat oven to 400.
In a large pot, or two, sauté the chicken pieces in the canna-coconut oil. Don’t crowd the pan or the chicken won’t cook properly.
Place the vegetables on a greased baking sheet with sides and roast for 20 minutes.
Place the vegetables and cooked chicken in one large pot with the curry paste and the coconut milk. Simmer for 20-30 minutes, stirring occasionally.
Serve the curry on the rice. Top with the toasted coconut.
Golden Delight from The Stoner’s Cookbook
This beverage is warm, medicated and full of antioxidants. When you’re stressed, anxious and not taking time for self-care, you’re more likely to be susceptible to sickness; whip up this sweet drink for a cozy afternoon.
2.5 cups coconut milk
3 tablespoons honey (HMH recommends raw honey)
1 1/2 teaspoons curry powder
1/2 teaspoons ground tumeric
1/4 teaspoon ground cinnamon
2 teaspoons cannabutter
Put all the ingredients except the cannabutter in a blender and blend on medium speed until smooth.
Pour the liquid into a medium saucepan and heat, stirring occasion- ally, over medium-low heat, until very warm but not simmering, 5 to 7 minutes.
Divide the mixture between 2 mugs, topping each with 1 teaspoon of cannabutter. Serve immediately.
Cannabanana Bred from Wake and Bake Cookbook
Who doesn’t love banana bread? And even if you’re lukewarm towards this baked deliciousness, a little cannabis should put it at the top of your list. Check out the website for vegan and paleo alternatives. *Adjust for high altitude.*
1. Preheat oven 325° Fahrenheit (165° Celsius). Grease a 9×5 inch loaf pan.
2. In a large mixing bowl, beat:
1/3 Cup Melted Green Monster Oil (Cannabis Infused Coconut Oil)
1/2 Cup Honey
2 Flax Eggs/Chicken Eggs
1/3 Cup Warm Water
3. Stir in:
1 Cup Smashed Bananas
1 tsp Vanilla Extract
4. Then add:
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
5. Slowly stir in:
1 3/4 Cup Gluten Free Flour
until just combined.
6. (OPTIONAL) Fold in:
1/4 Cup Chocolate Chips, Walnuts, Toasted Sunflower Seeds, etc…
7. Bake for approx 60 minutes or until golden on top and cooked all the way through. Insert a toothpick (or a chopstick if you’re desperate) and check to see if it comes out clean. Let cool for 5 minutes (if you have that kind of self control). Move to a cooling rack for 30 minutes before slicing… Or if you’re us, just slice it in the loaf pan while it’s still warm and pass it around.
Cannabis-Infused Nut Butter from Leafly
This recipe is super easy and goes well with anything from apple slices, to toast, to eating it directly off the spoon (why not?)
Put your nuts in the food processor.
Process for about 20 minutes, scraping down the sides periodically to ensure even blending. To make this process easier, grind as many nuts as the processor will take and/or roast the nuts beforehand. Roasted nuts can be bought from the store or you can spread the nuts on a cookie sheet and bake at 350 °F for around 10 minutes, being sure to stir them around once or twice to avoid burning.
If you want to keep this recipe raw, use raw nuts and skip the roasting. Raw nuts will take longer to process and will result in butter with shorter shelf life.
Stir in cannabis-infused oil (coconut or any nut oils are great mediums), assuring 1 dose of oil is mixed with 1 serving (usually 2 TBS) of nut butter.
Fold in any additional flavors, avoiding any liquid additions as they will reduce shelf life. Great options are cinnamon, cocoa powder, or vanilla bean (either powder or paste, not liquid extract).
Cream of Celery Soup from Laurie Wolf at The Cannabist
Celery gets a major upgrade with another top notch recipe from Chef Laurie. She suggest using cannabutter, but also cannabis that has already been vaped. Get your intake of veggies (and feel pretty nice about it) with this lovely soup.
2 tablespoons cannabutter
2 tablespoons butter
1 medium onion, chopped
1 small carrot, cleaned and thinly sliced
6 large celery sticks, thinly sliced
¼ cup parsley, chopped
2 garlic cloves, minced
1 teaspoon celery seeds
3 cups water
1 cup half and half
Salt and pepper to taste
2 slices bacon, chopped
¼ cup panko breadcrumbs
2 tablespoons ABV (already vaped cannabis)
In a soup pot, heat the cannabutter and plain butter and sauté the onion, carrot, celery, parsley, garlic and celery seeds for 12-15 minutes. The celery and carrots should be tender.
Add the water and half and half, and simmer gently for 15-20 additional minutes.
In a nonstick skillet, cook the bacon pieces till almost crisp. Add the bread crumbs and ABV and sauté for 2-3 minutes; The bacon and crumbs will get crisp.
Puree the soup, and taste for seasoning. Divide the soup between 4 bowls. Top with the bacon, breadcrumbs and ABV just before serving.
Let us know if you try any of these recipes (and feel free to share). Happy medicating from all of us at HMH! <3