Stressing over a surprise drug test or are you trying to find peace of mind before dosing yourself with psilocybin? Well, don't I have some lovely news for you psilocybin is generally not included in most drug testing panels! However, this does not mean that psilocybin is not detectable as an extended drug testing panel may include psilocybin. Psilocybin is usually out of the system within 24 hours for most people. Have a safe trip!

Serotonin is a true complex neuromodulator containing over 14 receptors within the serotonin system (1). Considering the role of serotonin on cognition, perception, and it is no surprise to learn that serotonin has a major role in more than a handful of major mental health illnesses such as anxiety, depression, OCD, PTSD, and even epilepsy (4). SSRIs also known as selective serotonin reuptake inhibitors are currently the dominant treatment for depression and the number of people who take SSRI's regularly have exponentially increased year after year. Even with more and more people taking SSRI's to treat their symptoms of depression, we have not seen SSRI's impacting the prevalence of depression. Doctors and patients alike are now questioning the effectiveness, safety, and the current standards of treating chronic medical issues with pharmaceutical drugs. Doctors, patients, and psychiatrists had a strong view that serotonin is the main culprit of depression however the relationship between the 2 is more than complex. Over the last decade groundbreaking work has demonstrated how genetic variations and pharmacological manipulations of the serotonin system interact significantly with environmental factors and the effects on mental health. Human use of psychedelics research is limited due to the criminal drug policy reform from the 1960's - 1970's, and has only been seriously researched over the last decade-ish. LSD (acid), magic mushrooms), and dimethyltryptamine (DMT) are all considered serotonergic psychedelics and they all activate receptor type 5-HT2A & 5-HT2A receptor agonism is the pharmacological trigger that causes the psychedelic effects. A psychedelic experience varies from the environment which the trip takes place as well as the intention and mind set of the individual going on the trip, as well as the people that they are surrounded with as well (1,4). Those in a psychedelic experience often experience Oceanic Boundlessness, a oneness with the universe as well as Dread of Ego Dissolution, a complete loss of subjective self identity (1,3). Over the past decade or so there have been many small scale studies that suggest psychedelics combined with psychological support and music works well as a safe and effective way to treat a wide range of psychiatric disorders ranging from anxiety, depression, addiction, even quitting smoking with just one psychedelic therapy session and the therapeutic effects lasting for 3 weeks to several months (1,2). An easy to understand model of therapeutic mechanisms of psychedelic treatments would help clinical research immensely and is currently being developed by scientists. One thesis is that serotonin causes individual responses, behaviorally and physiologically, to uncertainty. The receptors subtype 5-HT1A is responsible for basal control during uneventful conditions, by means of anxiety, emotion, and overall patience. The receptor subtype 5-HT2A is hypothesized to take over control from 5-HT1A during a crisis often caused by change in environment or series of occurrences. Based on probability, due to the lack of research, it is thought that 5-HT2A receptor stimulation relaxes prior assumptions or beliefs, is involved with cognitive, emotional, perceptual, and philosophical brain functions and allows a person to feel heightened sensitivity to context which makes it easier for them to create change within their brains chemistry (1). The benefits of psychedelics in the medicinal world is just the beginning, and the effects classic psychedelics will have on society when its use is as widespread as SSRI's today will be interesting to watch unfold for sure. REFERENCES 1. Carhart‐Harris RL, Nutt DJ. J Psychopharmacol 2017;31:1091‐120. [PMC free article] [PubMed] [Google Scholar] 2. Carhart‐Harris RL, Goodwin GM. Neuropsychopharmacology 2017;42:2105‐13. [PMC free article][PubMed] [Google Scholar] 3. Roseman L, Nutt DJ, Carhart‐Harris RL et al. Front Pharmacol 2018;8:974. [PMC free article][PubMed] [Google Scholar] 4. https://www.everydayhealth.com/serotonin/guide/

Cacao powder contains high levels of theobromine, a natural stimulant, which boosts the effects of euphoria, counteracts the sleepiness feeling, and the visuals are more vibrant that occur when psilocybin has been ingested. Not only will this recipe enhance your psychedelic experience but it is also the perfect recipe for someone who struggles with the natural flavors of psilocybin. Prep Time: 10 minutes Serves: 8 Ingredients: 1/2 cup cannabis infused coconut oil, optional 1/4 cups honey 2 tablespoons vanilla 1/2 cup cacao powder Desired amount of powdered psilocybin, optional Directions: In a double boiler over medium low heat melt the cannaoil with the honey and vanilla. Add the cacao powder to the melted cannaoil mixture and blend well. Remove the chocolate mixture from the heat and allow it to sit for 1 minute. Add the desired amount of psilocybin and blend well. Pour the mixture into candy molds and refrigerate or freeze for 15 minutes depending on the size of the mold you are using. Store in an airtight container in the freezer for up to 6 months.

While you can grab a handful of shrooms and eat them as they are or with a handful of peanut butter candies with a colorful hard outer shell, you know the ones I'm talking about, for a consistent dose creating psilocybin powder is the easiest way to consume psilocybin, therefore, giving you more control over your overall experiences with shrooms. Not only does it provide more control through consistency but it also is the easiest way to dose. Creating psilocybin powder requires the mushrooms to be completely dry before being pulverized in a coffee grinder. Because the particles of the shrooms can get stick to the grinder blades of the coffee grinder is strongly advised to have a specific coffee grinder that is strictly for use with shrooms and properly labeled. 3 Ways to Dry Out Shrooms 1. Leave the fresh shrooms out on a towel to dry Lay the shrooms evenly out on a towel to dry or to decrease the dry time you can also use a fan set to low pointing to the shrooms. 2. Using a food dehydrator set to low This is the best option for drying out shrooms without losing potency like you would with drying in the oven. This is also the best choice for those who are in humid climates. 3. The old school tried-and-true method Wrap the mushrooms in a dark cloth and leave them in the sun or in front of a fan for a few hours until the shrooms become wrinkly. With the shrooms in this state, they can be stored for a few weeks. For longer storage, take the wrinkled and rubbery shrooms and create an epsom salt desiccant. An epsom salt desiccant is created when you fill the bottom of a pan with an even amount of the epsom and bake at 250F/120C for 2 hours. Remove the epsom salt from the oven, and smash with a hammer and place the hot desiccant into separate storage containers with airtight lids. It is important to do the last steps quickly, as the desiccant will begin absorbing the moisture in the air as soon as it is removed from the oven. Once the storage containers have the bottoms layered with the desiccant, lay a paper towel over the top and place a mesh screen place on top. Evenly layer the pre-dried mushrooms on the screen and place with the air-tight fitting lid. Store the containers in a cool, dark, dry place and check on the shrooms every few days. When the mushrooms are cracker dry they are ready to be transferred to a sandwich baggie or in a jar with an air-tight lid. This method requires much patience as it takes a few weeks to reach full dryness. Both mushrooms and truffles can be stored in an airtight container with a tight-fitting lid in a cool, dark, dry place for a few years without losing potency in these conditions. Turning your dried psilocybin mushrooms into a powder is by far the best way to yield the most consistent psilocybin microdose. By grinding your mushrooms up together, you homogenize the variance in psilocybin content between caps and stems, and from shroom to shroom. How Much Powdered Mushroom Should I Use? Use a digital scale that weighs 0.1 grams to weigh out the fully dried mushrooms you intend to turn into powder. Knowing the weight of the mushrooms prior to pulverizing helps reduce the loss of mushroom powder from transferring from container to container and will make it easier to measure out how much you need for your next dose. The low density of the psilocybin powder causes the powder to disperse into the air while handling it. Try not to shake or knock the container the powdered psilocybin in is and be mindful to not breathe too hard as your breath can blow the powder and or the powdered psilocybin can be inhaled through your mouth or nose. If you weigh out 4 grams it will yield 20 microdoses of 0.2 grams powdered psilocybin. Microdosing is about 1/10 of a standard dose of 2 grams - 5 grams. Truffles contain less psilocybin than mushrooms then microdosing would require 0.5 to 1 gram of powdered magic truffles. These dosing suggestions are just that they are suggestions. It is important to remember when dosing with mushrooms or truffles that every individual will have their own unique experience from each other as psilocybin will have greater or lesser effects on each person due to their neurophysiology, weight, and the potency of the psilocybin. It is suggested to be patient and start off with a micro or low dose in order to set a base dose to help you decide if you would like to take more or less shrooms depending on the effects the microdose had on you.

Having a great trip can sometimes require preparing for newbie space cadets who are just learning how to tread waters within the psychonaut world. Some of this preparation requires a little research for both a newbie or an old head whose seeking to help guide others through the layers of the universe. These tips will help us help not only ourselves but others who may have taken too little or too much magic mushrooms. The great news here is that if you or someone you know has taken too little there's not much to worry about as there will be very mild to no effects whatsoever. You can help yourself and others by ingesting more magic mushrooms. If you or someone you know has taken too much magic mushrooms the experience may cause hyperactivity within the brain that may or may not include hallucinations, nausea, anxiety, and uncontrollable laughter. If you have taken too much try these suggestions: Try relaxing in a comfortable position, while listening to meditation music, and focus on your breathing. Eating fresh fruit and drinking water with fresh cut fruit or frozen fruit as ice cubes may help redirect your thoughts while nourishing the body. Get your blood flowing with exercises like yoga or dancing. Talk to a trusted friend and let them know how you are feeling, talking about your feelings with someone you trust can help you understand why you have the feelings you do. Go for a hike or head outside for a breath of fresh air. The key to dosing is to find the perfect amount of psilocybin to create the desired experience level of tripping on some nasty mushrooms. And if you happen to take too much or too little you are now prepared to handle the situation with solid solutions.

Do you need shroom powder now and don't have a grinder on hand? Don't fret because I have a solution for your grinding problems. While there is no way better to grind your shrooms than with an automatic coffee grinder however we have a few other options to help you in your grinding time of need. Make sure the mushrooms have been completely dried and try one of these shroom grinding methods! 1. Blow the dust off that old food processor 2. Magic Bullet Blender or a Ninja 3. Scissors 4. Razor Blade Which option did you end up going with to solve your grinding problems? Leave a comment below and let us know how it went!

Fresh shrooms and truffles can be wrapped in a paper bag or kitchen towel and stored in the refrigerator for up to a month. The moisture in the refrigerator will eventually cause the shrooms to go bad, however, truffles that are vacuum-sealed can last for up to 3 months due to their natural dryness. For long-term storage of psilocybin, they need to be dried properly to eliminate the opportunity for bacteria to grow. Learn how to dry out fresh mushrooms here. Once the mushrooms and truffles are dry pulverize into a powder with a coffee grinder. Do not remove the lid of the coffee grinder for at least 30 minutes. When removing the lid be careful to not shake or cause the powder to move to prevent inhalation of the hallucinogenic spores in the air and accidental dosing.

While fresh shrooms and truffles can be wrapped in a paper bag or kitchen towel and stored in the refrigerator for up to a month without molding, this doesn't work for long-term storage options or enables you to make accurate and consistent dosing decisions. Drying mushrooms helps prevent the growth of bacteria from the moisture present in the mushrooms. There are a few ways to dry mushrooms, one of these should work for you. 1. Leaving shrooms out on a towel to dry Lay the shrooms evenly out on a towel to dry or to decrease the dry time you can also use a fan, set to low, pointing on the shrooms. 2. Using a food dehydrator set to low This is the best option for drying out shrooms without losing potency like you would with drying in the oven. For $40 or less at a thrift or flea market, you can decrease your dry time from a couple of weeks to overnight. This is also the best choice for those who are in humid climates. 3. The old school tried and true method Wrap the mushrooms in a dark cloth and leave them in the sun or in front of a fan for a few hours until the shrooms become wrinkly. With the shrooms in this state, they can be stored for a few weeks. For longer storage take the wrinkled and rubbery shrooms and create an epsom salt desiccant. An epsom salt desiccant is created when you fill the bottom of a pan with an even amount of epsom and bake at 250F/120C and bake for 2 hours. Remove the epsom salt from the oven, smash with a hammer, and place the hot desiccant into separate storage containers with air-tight fitting lids. It is important to do the last steps quickly as the desiccant will begin absorbing the moisture in the air as soon as it is removed from the oven. Once the storage containers have the bottoms layered with the desiccant a paper towel should be layered followed by a mesh screen placed on top. Evenly layer the pre-dried mushrooms on the screen and place with the air-tight fitting lid. Store the containers in a cool, dark, dry place and check on the mushrooms every few days. When the mushrooms are cracker dry they are ready to be transferred to a sandwich baggie or in a jar with an air-tight lid. This method requires much patience as it takes a few weeks to reach full dryness. Both mushrooms and truffles can be stored in an airtight container with a tight-fitting lid in a cool, dark, dry place for a few years without losing potency in these conditions. Click here to learn how to make psilocybin powder!

Infusing Kool-Aid with cannabis is way easier than you could ever imagine and you can infuse any flavor kool-aid your little heart desires. It is possible to use cannabis infused honey however it is important to add the honey first then slowly add the sugar to taste. If you already have cannabis sugar ready then this cannabis kool-aid recipe can be ready in 5 minutes. Prep Time: 5 minutes Makes 2 quarts Ingredients: 1- 0.13oz packet kool-aid, any flavor 1 cup cannabis infused sugar, more or less to taste 2 quarts cold water Directions: In a large pitcher add the kool-aid packet, the cannabis sugar, and the water. Stir until the sugar has completely dissolved. Refrigerate for at least 15 minutes before serving. Pour into cold glasses with ice cubes and enjoy!

Edibles don't have to be a long-drawn-out made from scratch process in fact it's actually quite easy to make edibles from canned soup. When working with a can of cream of mushroom soup you can use cannabis-infused milk or simply add cannabutter, cannaoil, tincture, or distillate to the soup mixture and blend well. You can use the cream of mushroom soup as is or use it in a recipe that calls for canned cream of mushroom soup. Prep Time: 5 minutes Cook Time: 5 minutes Serves 2 Ingredients: 2 cans of cream of mushroom soup or 1 family size 1 cup cannabis milk 5 cracker rounds Directions: In a medium saucepot over medium-low heat add the canned soup and cannabis milk. Gently stir until well blended. Bring to a bubble and reduce the heat to low. Allow to cook for 5 minutes or until the soup is hot throughout while stirring every minute or 2. Ladle the soup into 2 bowls and top with cracker rounds and serve immediately. Store leftover soup in a container with a tight-fitting lid in the refrigerator for up to 2 days. Does not freeze well.

I have a hot and cold relationship with tuna fish. I'm either having tuna fish 3-4 times a week or I haven't eaten tuna fish in 4 months. It's not that I hate tuna fish its just that its tuna fish, but this recipe turns just tuna fish into the best damn tuna fish salad you have ever had with an easy peasy medicated balsamic vinaigrette dressing! Prep Time: Serves 2 Ingredients: 1 cup favorite balsamic vinaigrette dressing 200mg cannabis tincture 1 can tuna fish, drained 2 tablespoons mayonaise 1/2 cup tomato, diced 3 cups spring mix lettuce 1 cup diced cheddar cheese 4 mushrooms, sliced Directions: In a small saucepan over low heat add your favorite balsamic vinaigrette dressing and cannabis tincture. Blend well and cook for about 5 minutes or until the mixture becomes warm. Transfer to a glass jar and refrigerate covered until cold or ready to use. In a small bowl add the tuna fish and mayonnaise. Use a fork to blend well. Cover and refrigerator for at least 15 minutes before serving. In each bowl add equal amounts of spring mix lettuce. Sprinkle the cheddar cheese over the beds of lettuce and add 2 sliced mushrooms to each bowl. Add the tomatoes to each bowl and top with equal amounts of tuna fish. Drizzle each salad with equal amounts of the infused balsamic vinaigrette dressing and serve immediately. Infusion Options: Try infusing the tuna fish with cannabis infused mayonnaise! Try using our homemade from scratch balsamic dressing recipe! Replace the croutons or crackers with our easy af cannabis infused crouton recipe! Replace the cannabis tincture with cannabis infused honey for a sweet cannabis infusion.

Cannabis salt is nice to have on hand to enhance an already infused meal or to microdose throughout the day to help keep the stress and anxiety at bay. You can use this in any recipe just as you would regular salt! You can use any kind of salt from regular kosher salt, to Himalayan salt, to sea salt. Prep Time: 10 minutes Serves 20 Ingredients: 200mg cannabis tincture 1-1/2 cup coarse sea salt Directions: In a medium bowl add the salt and cannabis tincture. Mix well. Spread the cannabis infused salt out onto a baking sheet ensuring the cannabis salt is spread out as evenly as possible. Allow the cannabis salt to air dry overnight. Once the cannabis salt has completely dried break the salt apart or press through a sieve. Store in a salt shaker or for best result store in an airtight container in a cool dark place for up to 3 months.

I wish life was all brownies, cookies, and tall cold glasses of kool aid but I'm pretty sure I'd take 30 years off my lifespan if I lived that way. What I really love about this recipe is the warm and earthy combination of the cannabis, roasted eggplant, okra, and brown rice. This recipe doesn't use cannaoil when roasting the eggplant because the high temperature gives the eggplant that nice caramelization that adds to the flavor profile of the whole meal. Vegans and meat eaters just may come together and bond over this animal product free, nutrition packed, made with love, and cannabis! I love how this dish looks and smells while gently sautéing until the flavors have the chance to blend together a little bit. I only wish I had added some red or yellow peppers when I was preparing this recipe, I could only imagine how beautifully flagrant this would be had I had those ingredients on hand. This is a great option for those who are into meal planning or for those who like to make food ahead of time and freeze for later. You can literally start working towards keeping your freezer full of reheat ready edible homemade TV dinners perfect for when you are tired, hungover, not feeling great physically or mentally. Just made sure to keep away from children and properly label all edibles with the date that were made, date packaged, milligram content, cannabis strain used, clear states contains cannabis and that it is not for children. Prep Time: 10 minutes Cook Time 2 hours 30 minutes Serves 2 Ingredients: 1/4 cup oil salt pepper, to taste 1 eggplant, diced into one-inch cubes 2 cups brown rice, cooked 2 tablespoons cannaoil 1 cup okra, sliced Directions: Preheat the oven to 450F/240C. In a medium bowl add the diced eggplant and oil. Coat the eggplant in the oil and season with salt and pepper. Evenly spread the eggplant out on a sheet pan and bake for 20 minutes. Remove the eggplant from the oven and flip. Return to the oven and bake for an additional 10 minutes or until the eggplant has caramelized. In a large skillet or wok over medium low heat add the cannaoil and warm. Next add the okra and toss to coat. Add the remaining ingredients to the pan and mix well. Cook for about 8-12 minutes or until the okra is tender. Infusion Options: Cannabutter can be substituted for the cannaoil but it will no longer be a vegan meal. If using cannabis tincture add to the recipe after it has been removed from the heat and blend well.

When I make homemade chicken noodle soup I start with preparing a super nutritious bone broth from scratch, like scratch scratch with only a whole chicken, water, and a few herbs. This chicken might have been covered in roasted the night before and had the breasts for dinner or I'm using a whole chicken raw. But you can totally get away with using chicken broth or stock that you can find at your local grocery store. One way I infuse this recipe is with a tightly tied cheesecloth full of cannabis pulp from one of my latest extractions. It is a great way to maximize the use of cannabis. You can use any type of vegetables you please in your soup. Using veggie scraps and vegetables past their ripeness is another great way to reduce food waste while increasing the flavor and nutrients of the soup. Prep Time: Cook Time: Serves 4 Ingredients: 1/4 cup cannabutter 1/4 cup garlic, minced 1/4 cup onion 1 tablespoon salt 2 teaspoons fresh ground black pepper 8 cups chicken broth 4 bay leaves 2 tablespoon thyme 1 tablespoon ground turmeric 1 tablespoon ground ginger 1 teaspoon crushed red pepper 2 tablespoons or a handful of basil 2 cups cooked chicken, shredded or diced 1 cup carrots 2 celery stalks, diced thin 4 cups wide egg noodles, cooked just under al dente, divided Directions: In a large stock pot over medium low heat add the cannabutter. Once the cannabutter has completely melted add the garlic and onion. Season with salt and pepper then, cook for 5 minutes or until the onions become translucent. Add the chicken broth to the stock pot. Next, add the bay leaves, thyme, turmeric, ginger, crushed red pepper, and basil to the chicken stock. Bring to a boil then immediately reduce the heat to low and cover with a tight fitting lid. Allow to barely simmer for 30 minutes or 3 hours and stir occasionally. Add the chicken, carrots, and celery to the stock pot. Cover and allow to barely simmer for 10-30 minutes or until the carrots are soft. Then add the noodles to the pot and bring to a bare simmer. Stir the soup and remove the bay leaves. In each bowl add 1 cup of noodles to each bowl. Then ladle the soup into the bowls over top of the cooked noodles and serve immediately. Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Storing the soup with the noodles is not suggested unless you like soggy af noodles. Infusing Options Easily substitute equal amounts of cannabutter with cannaoil. Add cannabis tincture to the pot of soup that is set to the lowest setting on the stovetop or once the soup has been removed from the heat. Use the cannabis pulp from your last extraction and tightly wrap in cheesecloth so no cannabis gets out and add to the chicken broth. Make sure to remove the cannabis from the stockpot before serving the soup. Set into a bowl and set to the side. Allow the cannabis to cool until the liquid is not too hot to be squeezed out.

I love having a couple of eggs for breakfast and could probably keep the habit up for a few months because eggs are such a versatile food. Add a little cannabutter or cannaoil to the pan when sautéing the veggies and maybe even a little on a couple of slices of toast and you will have a restaurant quality breakfast with as much cannabis as your little heart desires. Prep Time: 7 minutes Cook Time: 10 minutes Serves 2 Ingredients: 2 tablespoons cannabutter or cannaoil 1 teaspoon garlic, minced 1 teaspoon onion, minced 2 or 3 broccoli florets, roughly chopped into smaller than bite size pieces 2 mushrooms, sliced 2 tablespoons red peppers, diced 1/4 teaspoon salt 1/8 teaspoon pepper 4 eggs 1/4 cup cannabis milk or substitute with milk of choice 2 cheddar cheese slices Directions: In a pan over medium low heat melt the cannabutter. Add the garlic and onion. Cook for 3-4 minutes or until the mixture become fragrant. Next, add the broccoli, mushrooms, and red peppers. Sauté for about 5 minutes or until the vegetables are tender. In a medium bowl whisk the eggs and milk until well blended. Pour the egg mixture into the hot pan with the sautéed vegetables. Once the eggs begin to bubble push the egg mixture around the pan with a spatula, allowing the cooked eggs to come together. Once the eggs are close to the desired doneness remove from the heat and top with the sliced cheese. Place the lid on the pan and set aside until the cheese has completely melted.

I will alway love stove top stuffing and until I learn how to make it exactly like the stuffing that comes from the stove top brand I will continue buying and infusing it! Prep Time 5 minutes Cook Time: 10 minutes Serves 4-8 Ingredients: 1 package of stove top 1/4 cup cannabutter Directions: Follow the directions for preparing the stove top according to the directions on the box, leaving out the optional butter. Once the stove top has been removed from the heat add the cannabutter to the fluffed stove top. Place the lid on the pot and set to the side for 5 minutes. Remove the lid from the pot and fluff the stove top again making sure the stove top and cannabutter has blended well. Serve immediately. Store leftovers in an airtight container with a tight fitting lid in the refrigerator for up to 3 days or in the freezer for up to 3 months.

It seems like the majority of edibles available are all sweet and full of sugar and carbs or chocolate and lets face it while these foods taste amazing they destroy our bodies and prevent us from living our healthiest life. So I take the steps to make myself feel better by eating a salad every so often to combat the destruction to my health from that pan of cannabis infused brownies I smashed all by myself or my latest batch of cannabis infused white chocolate macadamia nut cookies whose crumbs can probably still be found in my hair. Prep Time 5 minutes Serves 2 Makes about 2 cups Italian dressing Ingredients: 1 teaspoon basil, dried 1 teaspoon black pepper, ground 2 tablespoons cajan seasoning 1/4 teaspoon celery salt 1 tablespoon garlic salt 1 tablespoon onion powder 2 tablespoons oregano, dried 1 teaspoon parsely, dried 1 tablespoon sugar 1 teaspoon thyme, dried 1 cup red wine vinegar 1-1/2 cup cannaoil 1/4 cup water 3 cups 50/50 spring mix lettuce, washed 1/2 cup shredded cheddar cheese 1/2 cup mushrooms, sliced 1/2 cup tomatoes, diced 4 slices of London broil lunchmeat, rolled and sliced 4 cracker rounds, smashed Directions: To Make the Cannabis Infused Italian Dressing: In a small bowl add the basil, pepper, cajan seasoning, celery salt, garlic salt, onion powder, oregano, parsley, sugar, and thyme. In a medium bowl add the red wine vinegar, cannaoil, and water. Mix well. Add the seasoning to the red wine vinegar mixture and blend well. Transfer to a dressing bottle or in a glass container with an airtight lid. Store in the refrigerator for up to 7 days. To Make the Salad: In 2 separate bowls add equal amount of the 50/50 spring mix. Next sprinkle equal amount of shredded cheddar cheese on each bed of lettuce. Then add equal amounts of the sliced mushrooms and diced tomatoes to each salad. Top each salad with London broil slices and crushed cracker rounds. Drizzle each salad with the cannabis infused Italian dressing and serve immediately.

Making cannaoil is super easy with a crockpot! Remember when cooking with cannabis it is best to extract the cannabinoids from the cannabis plant using the low and slow method however you can get away with straining and using the cannaoil after just 4 hours. Ingredients: 1 cup coconut oil, olive oil, or desired oil 1 ounce cannabis buds or 2 ounces trim or shake, decarbed Directions: Turn the crockpot onto the lowest setting and add the oil. Next, add the ground decarbed cannabis and mix well. Place the lid on the crockpot and set the time for 4-24 hours. Make sure to stir every 30 minutes to 2 hours. Filter the cannabis and transfer to a glass container with an airtight fitting lid. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months. Need help figuring out how strong your cannaoil is? Try out this dosing calculator to help you figure out how many milligrams are in your cannaoil!

Some days I don't feel like cooking and it's so easy to find a few good canned foods that you can easily turn into edibles with a little cannabis tincture. The recipe is as easy as tying your shoes. Prep Time 2 minutes Cook Time 8 minutes Serves 1 Ingredients: 1 can Italian wedding soup 100mg cannabis tincture, use more or less to suit your personal needs Directions: In a small saucepan over high heat add the contents of the canned soup. Once the soup begins to bubble reduce the heat to medium low or low and allow to barely simmer for about 8 minutes. Remove the soup from the heat and add the desired amount of cannabis tincture. Blend well and serve immediately.

I love Mrs. T's pierogi's, I love homemade pierogi's, I'd eat a pierogi off the ground after its been sitting there for longer than 5 seconds. Now that we know how much I love pierogi's let me tell you how much I love pierogi's made in a beautiful cannabutter pan fried over medium low and low heat help give these crispy on the outside pierogi's their hot mashed potato filling that's perfect when dipped in ketchup, or with sour cream and fried onions. Prep Time 5 minutes Cook Time 15 minutes Serves 4 Ingredients: 1 stick cannabutter 1 box of Mrs. T's pierogi's or another brand of frozen pierogis, thawed 1 tablespoon salt 1 teaspoon pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1/8 teaspoon crushed red pepper Directions: In a large skillet over medium low heat melt the cannabutter. Once the cannabutter has completely melted 12 pierogis. Season the pierogi's with salt, pepper, garlic powder, onion powder, and crushed red pepper. Cook until the pierogi is golden brown and crispy. Reduce the heat to low and flip the pierogi's. Cook for an additional 8 minutes or until golden brown and the inside of the pierogi's are hot. Plate equal servings of the pierogi's and drizzle with the remaining cannabutter from the skillet.

French toast tag teams the ever so rich and creamy cannabis infused pumpkin cheesecake for the ultimate autumn brunch. Top with cannabis infused maple syrup and a dollop of canna butter for an edibles feast you just might forget about until you wake up from your nap! Prep Time 15 minutes Cook Time: 8 minutes Serves 4 Ingredients: 1/4 cup cream cheese, softened 1/4 cup pumpkin purée 2 tablespoons cannabis brown sugar 2 teaspoons vanilla 2 teaspoons pumpkin pie spice 8 eggs 1/3 cup milk 2 tablespoons cinnamon Desired amount of cannabis tincture 2-4 tablespoons of cannabutter 8 slices of bread 1 cup cannabis powdered sugar, optional 1 cup cannabis maple syrup, optional Directions: In a small bowl add the cream cheese, pumpkin puree, brown sugar, vanilla, & pumpkin pie spice and blend well. In a medium bowl add the eggs, milk, cinnamon, and cannabis tincture. Whisk well. Pour the egg mixture into a shallow pan. In a griddle over medium low heat add 2 tablespoons cannabutter and allow it to melt completely. Dip both sides of each slice of bread into the egg mixture and place into the hot pan. Cook for about 4 minutes or until the slice of bread is golden brown. Flip the bread and allow to cook for an additional 4 minutes or until that side of the bread is also golden brown. Once all of the French toast slices have been cooked place an even amount of pumpkin filling onto 4 slices of French toast and top with the remaining slices of French toast. Serve immediately topped with cannabis powdered sugar and cannabis maple syrup!

I bought a fancy AF bottle of olive oil that I infused with premium buds low and slow in the crockpot for a full 24 hours. If vampires happen to take over, preparing this recipe just may save your life. You can make it a lot faster and much less stinky if you follow the stovetop directions. Ingredients: 3 whole heads of garlic 2 cups canna oil fresh herbs, such as thyme or rosemary (optional) CrockPot Instructions: Break apart the heads of garlic then trim the garlic clove ends and peel each clove. In a small crockpot set to warm, cover the garlic cloves with the cannaoil. Place the lid on the crockpot and allow to cook for 8-12 hours. Stir the garlic and oil every few hours. Once the garlic cloves are tender when stuck with a fork or knife, remove from the heat. Allow the the oil to cool completely before transferring to a glass jar with a tight fitting lid. Add fresh rosemary or thyme, optional. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months. Stove Top Instructions: Break apart the heads of garlic then trim the garlic clove ends and peel each clove. In a small sauce pan over low heat add the cannaoil and the peeled garlic cloves. Cook the garlic in cannaoil for 10-20 minutes while stirring occasionally. Once the garlic cloves are tender enough to be easily pierced with a fork remove them from the heat. Allow to cool completely before transferring to a glass jar with an air tight fitting lid. Add the fresh rosemary or thyme, optional. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.

Make a quick, no-bake, no oven, microwave free lunch or appetizer for your guests that doesn't require much effort, especially if you keep a jar of cannabis ranch dressing ready to go in your fridge. Set out on the holidays, birthday parties, bachelorette/bachelor parties, showers, or for Superbowl Sunday and you'll be the talk of the party with little hassle or effort. Prep Time: 10 minutes Ingredients: 1 cup broccoli 8 cracker rounds 1 cup celery 14 cup favorite cheese, sliced 1/4 cup cannabis infused ranch Directions: Arrange the veggies, crackers, and cheese on the platter around a small bowl of cannaranch dressing.

Infuse funfetti cake mix to make an entire cannabis funfetti cake or cupcakes in less than an hour. This recipe is super easy to infuse whether you choose to infuse the funfetti cake mix with cannaoil or cannabis tincture. If using replace the oil from the directions on the box with the cannaoil version. Not only can you make cute little cannabis funfetti cupcakes but you can also make a cake with the mix. Bakers choice between cupcakes or a cake! Funfetti icing is great to use for a quick frosting and it comes with the sprinkles for decorating. Prep Time: 5 minutes Cook Time: 35+ for cake, 20+ minutes for cupcakes Servings: Follow the servings on the box Ingredients: Box funfetti cake mix, prepared 400mg cannabis tincture, more or less depending upon the desired potency 1 container of funfetti frosting Directions: Preheat the oven to 340F and generously grease a cake pan or a muffin pan. Once the funfetti cake mix batter has been prepared as per the directions on the box add the cannabis tincture and blend well. Pour the cannabis cake batter into the cake or muffin pan and bake according to the appropriate cook time, check for doneness by stick a toothpick into the center of the cake if it comes out clean then it is done baking. Allow the cannabis funfetti cake or cupcakes to cool completely before icing and decorating with the sprinkles.

This might sound like a super difficult cannabis-infused recipe, but it is so easy a newbie edibles home cook can do it! This recipe infuses the yogurt directly with no need for heat or extra tools, just a little cannabis infused honey and this recipe is ready to get you in the right mindset to handle the day or to relax at the end of a long day. The sweetness of the bananas with the sweetness of the honey and vanilla yogurt make this a naturally sweet recipe that is great at combating those craving for chocolate when a few chocolate chips are sprinkled on top. Prep Time: 5 minutes Serves 1 Ingredients: 1 cup yogurt 1-2 tablespoons cannabis-infused honey 1/4 cup sliced banana 1-1/2 graham cracker pieces Directions: In a bowl, add the yogurt and honey. Blend well. Next top with the banana slices evenly over the top of the cannabis honey vanilla yogurt. Crush half of a graham cracker piece and sprinkle onto the top of the bananas. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Trying to be more mindful of the foods that we put in our bodies is a great place to start when living a healthier and less stress-free lifestyle. I make one of these plates when work is heavy and the kids are acting well, like how kids are supposed to act, and I need a mommy moment. I head straight into the bathtub with one of Avra CBD's CBD bath bombs and this fruit and veggie plate. This super healthy snack time plate replaces ranch or blue cheese dips with cannahoney. Perfect for medicating yourself in a healthy way! Prep Time: 10 minutes Serves 1 Ingredients: 2 broccoli florets 3 baby carrots 3 blackberries 2 slices of green peppers 2 strawberries 4 cracker rounds 4 slices of cheese 1 kiwi, sliced 2 tablespoons cannahoney Directions: Arrange the fruit, veggies, cheese, and crackers on the plate around a small bowl of your favorite cannahoney and enjoy!

I love nachos for breakfast, lunch, or dinner, and they make me happy anytime in between. These cannabis nachos are not only easy AF but they keep you smiling all day! Prep Time: 10 minutes Cook Time: 10 minutes Serves 2 Ingredients: 4 cups tortilla chips 1/2 cup Mexican shredded cheese 1 cup cannabis infused ground beef taco meat 1/2 cup cannabis infused salsa 1/4 cup sour cream 1/4 cup cannabis infused guacamole Directions: Preheat the oven to 220F/105C. On a rimmed baking sheet spread out the tortilla chips and evenly sprinkle with the shredded cheese. Next spread the cannabis taco meat over the nachos. Bake for about 10 minutes or until the cheese has melted. Remove the nachos from the oven and top with the cannabis salsa, sour cream, and the cannabis guacamole. Serve immediately!

This tasty AF peach and mango cannabis mimosa are one of my personal favorites because it covers the taste of the alcohol very well, so well in fact that I enjoyed 2 mimosas the day I came up with this recipe! Needless to say, I had a great day! Prep Time: 5 minutes Serves 2 Ingredients: 1 cup peach mango juice, divided 200mg cannabis tincture, divided 1-ounce vodka, divided 1 cup champagne, divided 2 small slices of mango, for garnish 2 small slices of peaches for garnish Directions: Chill each glass for at least 15 minutes before preparing the cannabis mimosa. In a small cup add the peach mango juice and add the desired amount of cannabis tincture. Mix well. In each chilled glass add a slash of vodka, cannabis infused peach mango juice, and top each glass with champagne. Garnish each glass with a slice of mango and peach.

When I was creating my second cannabis cookbook, I ate this almost twice a week for nearly 4 months. I was absolutely addicted to this buttery garlic pasta and the melody of flavors from the shrimp and the veggies! Prep Time: 10 minutes Cook Time: 20 minutes Serves 2 Ingredients: 1/2 pound angel hair pasta, cooked al dente and drained 1/2 cup cannabutter or cannaoil or 50/50 of each 1/4 cup garlic minced 1 cup shrimp, deveined 1/2 cup mushrooms, sliced 1/2 cup spinach 1/2 cup green and/or red peppers, diced 2 tablespoons salt 1 tablespoon ground black pepper 1/4 cup parmesan cheese, grated or shredded 2 tablespoons parsley Directions: In a large pan over medium-low heat, add the cannabutter or cannaoil or a combination of the two. Add the garlic and cook for 3 minutes or until the garlic becomes fragrant. Add the shrimp, mushrooms, spinach, and peppers. Season with the salt and pepper. Cook for 10 minutes or until the shrimp is no longer translucent and have turned opaque. Add the cooked pasta and toss to coat. Cook for an additional 5 minutes, tossing often to coat the pasta well in the cannabutter or cannaoil. Garnish with parmesan cheese and parsley before serving.

Everybody is on that matcha tea rage, and it is no wonder with all the medicinal benefits behind this foamy drink! Enjoy this cannabis matcha tea hot or cold and try substituting the honey with cannabis infused maple syrup! Use cold cannamilk to create an iced cannabis matcha latte! Prep Time: 2 minutes Cook Time: 8 minutes Serves 1 Ingredients: 1 teaspoon matcha green tea powder 1 tablespoon cannasugar 3 tablespoons warm water 1 cup cannamilk 1 tablespoon cannahoney Directions: In a mug add the matcha green tea powder, cannasugar, and the warm water. Blend well until there are no lumps. In a small saucepot over medium-low heat, add the cannamilk and stir occasionally until it begins to bubble. Reduce the heat to low and allow it to barely simmer for 1 minute. Add the cannamilk to the mug and stir until smooth and the ingredients have combined well. Add the cannahoney and enjoy!

When I actually care about my health and my body, I basically live off of this yogurt recipe to get my day started. This recipe is perfect because it takes less than 5 minutes to make and is full of medicinally beneficial foods for keeping our bodies in tip-top shape with this sweet start to the day. Prep Time: 5 minutes Serves 2 Ingredients: 4 cups vanilla yogurt 2 tablespoons cannabis honey 2 bananas sliced 1 cup coconut chai granola Directions: In a medium bowl, combine the vanilla yogurt and cannahoney. Divide the cannabis infused yogurt between two bowls and each bowl with banana slices. Sprinkle even amounts of the coconut chai granola over each bowl and enjoy!

Cannabis infused ground meat is perfect for making tacos, nachos, burritos, soups, quesadillas, or even taco salads! This cannabis taco meat freezes nicely and can be ready in just a few minutes! Prep Time: Cook Time: Serves 4 Ingredients: 1 pound ground beef 1 packet of taco seasoning mix 3/4 cup water 400mg cannabis tincture Directions: In a skillet over high heat, add the ground beef and cook until the ground beef has been completely browned. Strain the excess grease from the ground beef. Reduce the heat to medium low and add the packet of taco seasoning mix as well as the water and mix well. Bring the taco meat to a bubble and reduce the heat to low. Loosely cover and allow to cook for 10 minutes while stirring occasionally. Remove the meat from the heat and add the desired amount of cannabis tincture and blend well. Serve immediately or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If you have made cannabis infused white chocolate macadamia nut cookies, then you know that they are a bit on the pricy side and a shame to have to throw away. So just before a batch of cookies I had were no longer fresh to keep on the counter, so I froze the cookies and one bored quarantine day came up with this while chocolate pudding with a white chocolate macadamia nut crumble cupcake recipe that's dope AF. You can always use store bought white chocolate macadamia nut cookies to save time and money. I got some anger therapy while smashing TF out of the cookies with a rolling pin while they were still in a gallon freezer bag. I added them to a pan over low heat with some cannabutter (cannaoil can be used too) and cooked it long enough to allow the cannabutter to melt into the cookie crumbles so it would clump together. You can also use a food processor which will create a better consistency with the cookie crumbles but lacks the anger therapy session. The next step was to make the white chocolate pudding so I created and grabbed the fancy af box of Godiva white chocolate pudding for a quick 5-minute pudding. I added a little cannabis tincture directly into the pudding but cannamilk can but substituted for the plain milk. Prep Time: 10 minutes Freeze Time: 20 minutes Makes 12 cupcakes Ingredients: 12 white chocolate macadamia nut cookies, try the cannabis infused cookie recipe 3 tablespoons cannabutter 1- 3.5 ounce package white chocolate pudding 2 cups milk - substitute with cannamilk 1200mg cannabis tincture, use more or less to reach the desired potency Directions: Add cupcake liners to a cupcake pan. Place the cannabis infused white chocolate chip cookies into a gallon freezer bag and smash the cookies with a rolling pin into crumbs. In a medium bowl add the white chocolate pudding mix, milk, and cannabis tincture. Blend well. Cover and refrigerate for at least 10 minutes. In a pan over medium low heat melt the cannabutter and add the cookie crumbs. Mix until the cookie and cannabutter begins to clump. Place a tablespoon of cookie crumble into each cupcake liner and press down hard on the cookie crumble to set in place. Use the excess cookie crumble to make a thicker cookie crumble bottom or set to the side to use as garnish. Fill each cookie crumble filled cupcake to the top with the cannabis infused white chocolate pudding. Freeze for 15 minutes before serving to keep the cupcake shape.

I love how easy cannaburgers are to make, especially when prepared with cannabis tincture. And they are quick to prepare and quick to make, especially if you like your burgers medium-rare. Prep Time: 10 minutes Cook Time: 10 minutes Serves 4 Ingredients: 1 pound 70/30 ground beef 2 eggs 1 tablespoon salt 1 teaspoon pepper 1/2 small onion diced 1 tablespoon garlic, minced Cannabis tincture, use as much as you need to reach the desired potency 4 slices of cheddar cheese 4 brioche buns Favorite condiments Directions: In a medium bowl add the ground beef, eggs, salt, pepper, onion, garlic, and cannabis tincture. Hand mix until all ingredients are well blended. Shape the meat into patties. In a large pan over medium-low heat add a tablespoon of oil, once the pan is hot add the burger patties. Cook for about 4 minutes and flip. Gently press each burger down, squeezing the extra fat out. Top each burger with a slice of cheese and allow to cook for at least another 4 minutes or until the burgers have reached the desired doneness, and the cheese has completely melted. Place each burger on the bottom of a bun and top with condiments and the top bun and serve immediately.

Use any type of sauce over this cannabis gnocchi recipe. I personally love potato gnocchi in a brown butter and sage sauce and really enjoy the heaviness of the gnocchi with the lightness with the butter sage sauce. Prep Time: 30 minutes Cook Time: 45 minutes Serves 3 Ingredients: 3 large baking potatoes, scrubbed 1 egg, beaten 1 teaspoon salt 1/4 teaspoon ground pepper 1/8 teaspoon ground nutmeg 1/4 cup grated parmesan cheese 2 cups unbleached all-purpose cannaflour, or as needed Directions: In a large pot, place the potatoes and cover with cold water. Bring the water to a boil and cook. Loosely cover the pot and cook for about 35 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and set to the side until cool to the touch. The hotter the potatoes, the better the gnocchi will be! Scrape the skins from the potatoes and press the peeled potato through a potato ricer. Spread the riced potatoes into a thin, even layer on a clean countertop and allow to cool completely. In a small bowl add the egg, salt, pepper, and nutmeg. Form the cold riced potatoes into a mound and create a well in the center. Pour the egg mixture into the center of the well and kneed the potato and egg mixture together using both hands. Slowly add the grated cheese and more than half of the cannaflour until a smooth silky dough forms. It should not take more than 3 minutes for the dough to properly form. The more you knead the dough, the more cannaflour that is used will also create a heavier gnocchi. Dust the dough and counter with more cannaflour and cut the dough into 6 equally sized pieces. Set all but one slice of dough to the side. Pat the slice of dough into an oval shape and roll the dough into a half-inch rope, flouring the surface and dough as needed. Slice the dough rope into half-inch pieces and lightly sprinkle with cannaflour and roll into a ball. Use a fork to gently press down on the gnocchi dough ball and then press with the tip of your thumb, forming a dumpling shape. Set the formed gnocchi on a baking sheet that has been lined with a clean kitchen towel. Repeat until all of the dough slices have been made into dough ropes that have been sliced and pressed. If freezing the gnocchi for later use, place the uncooked gnocchi in the freezer for 15 minutes while on the baking sheet and then transfer to an airtight freezer-safe container for up to 6 months. Bring a pot of water that has been salted and splashed with oil to a boil over high heat. Once the water boils reduce the heat to medium-low and add the gnocchi. Gently stir the cannabis gnocchi and allow it to cook for about 1 minute or until the gnocchi float to the surface. Remove the cannabis gnocchis with a slotted spoon and serve with sauce.

These baked cannabis potato wedges are salted to perfection and compliments a burger, steak, or on a salad. Perfect with cannaketchup or cannabis-infused ranch dressing, these cannabis potato wedges won't disappoint. Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 Ingredients: 3 large potatoes sliced into fries 2 tablespoons cannabutter, melted 2 tablespoons salt to taste 1 tablespoon ground black pepper Directions: Preheat the oven to 340F/170C. In a bowl add the potatoes and cannabutter. Toss to coat. Once the potato wedges are coated well evenly spread the cannabis infused potato wedges out on a baking sheet and bake for 20 minutes. Remove the cannabis potato wedges from the oven and flip them. Bake for an additional 20 minutes or until the cannabis potato wedges are golden brown and tender when pierced with a fork. Once the cannabis potatoes wedges are done baking season with salt and pepper and serve immediately.

Gouda and queso cheese coat penne pasta and seasoned with herbs and thick-cut applewood smoked bacon blends with the earthy flavors of cannabis creating this elevated mac and cheese dish! Prep Time: 10 minutes Cook Time: 25-45 minutes Serves: 4 Ingredients: 4 cups penne pasta, cooked and drained 1/4 cup cannabutter 3 cloves garlic, minced 2-1/4 cup cannamilk 1/2 cup cannaflour 1-1/4 cup heavy cream 1 tablespoon salt 1 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 1 pound gouda cheese, cubed 2-3/4 cups queso cheese, cubed 1/2 cup thick cut applewood smoked bacon, cooked and crumbled Directions: In a large pot melt the cannabutter over medium-low heat and add the garlic. Cook for 2-3 minutes or until the garlic becomes fragrant. Add the cannamilk to the mixture and bring it to a bubble. Gradually add the cannaflour while continuously whisking and allow to cook for 2-3 minutes or until the mixture is well blended and smooth. Slowly add the heavy cream while continuously whisking. Once all of the heavy cream has been added season the mixture with salt, pepper, and Worcestershire sauce. Blend well. Reduce the heat to low and whisk for 5 minutes. Add the cheeses to the sauce and stir until the cheeses have completely melted and well blended. Add the macaroni to the cheese sauce and blend well. Next, add the bacon and gently mix the bacon into the macaroni and cheese. Serve immediately or bake in an oven at 340F/170C with panko crumbs melted with a little cannabutter and sprinkled on top for 15 minutes or until the top becomes golden brown.

There are no raisins in this potato salad recipe, just good old cannabis! This cannabis infused potato salad will elevate your next cookout to a whole new level just make sure to properly label your cannabis potato salad to let everyone know how much cannabis is in it! Prep Time: 15 minutes Cook Time: 15 minutes Serves 8 Ingredients: 2-3 pounds red, white, or yellow potatoes, washed and cut into bite-size pieces 3 tablespoons apple cider vinegar 1 rib of a celery stalk, diced 5 hard-boiled eggs peeled and rinsed 1-1/2 cups cannamayo 1 tablespoon yellow mustard 1-1/4 teaspoon celery seed 1 tablespoon garlic powder 2 teaspoons onion powder 3 tablespoons fresh parsley 2 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon paprika, optional Directions: Fill a large pot half full of water and bring to a boil over high heat. Reduce the heat to medium and allow the potatoes to cook uncovered for 10-15 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and allow to cool. Place the slightly warm potatoes into a large mixing bowl and add the vinegar. Toss the potatoes until they are evenly coated in the vinegar. Add the celery and hard-boiled eggs to the bowl of potatoes. In a medium bowl add the cannamayo, mustard, celery seed, garlic powder, onion powder, parsley, salt, and pepper. Blend well. Add the cannamayo mixture to the potato mixture and gently fold the ingredients until the potatoes are well coated. Taste and adjust seasonings as necessary. Sprinkle the potato salad with paprika, cover, and refrigerate for at least 1 hour before serving.

Goldfish crackers are my favorite slightly salty fish cracker that feeds the soul of my childhood. Mixing and baking these classic goldfish crackers into edibles helps feed my tired, stressed, and the pained arthritic bones of my adulthood body and soul. Cannabis goldfish crackers are definitely a new age soul food :) Prep Time: 5 minutes Cook Time: 15 minutes Serves about 6 Ingredients: 1 package goldfish crackers 1/4 cup cannaoil Directions: Preheat the oven to 250F/120C. In a medium bowl add the goldfish crackers and the cannaoil. Toss to coat, making sure to evenly coat all of the goldfish crackers with the cannaoil. Bake in the oven for about 10 minutes, or until the cannabis goldfish crackers begin to brown. Remove from the oven and allow the cannabis goldfish crackers to completely cool before tasting. Store in an airtight container for up to 15 days or store in the freezer for up to 2 months.

I love making this chicken and storing the leftovers in the freezer for the nights when I need more hours in the day. I use frozen chicken breasts when leaving it in the crockpot overnight. I like to keep the seasoning basic so I can use the shredded chicken for tacos, hot wing dip, bbq chicken over rice, chicken salad sandwich, chicken noodle soup, or in a chicken pot pie. Use the leftover chicken juice as a nutritious chicken broth! Prep Time: 5 minutes Cook Time: 12+ hours for frozen, 8+ hours for thawed Makes about 6 cups shredded chicken and 2 cups chicken broth Ingredients: 4 pounds chicken breast 2 cup chicken broth or vegetable broth 2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon ground ginger 1 tablespoon ground turmeric 400mg cannabis tincture Directions: Set the crockpot to low and add the chicken breasts, cannabis infused broth, salt, pepper, ginger, turmeric, and desired milligrams of cannabis tincture. Cover the crockpot with a tight-fitting lid and allow to cook for 6 hours if frozen or 4 hours if cooking with thawed chicken. Flip the chicken over and cover the crockpot with the lid. Allow to cook for another 4+ hours or until the chicken easily shredded with the touch of a fork. Shred the chicken breasts and mix into the chicken juice. Cover and cook on warm or low for an additional 30 minutes. In the sink place a large bowl and place a strainer inside the large bowl. Strain the crockpot of chicken from the chicken broth. Remove the strainer full of shredded chicken and return to the crockpot. Allow the chicken broth to cool before transferring to an air tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Divide the shredded chicken if necessary and allow the cannabis infused chicken to cool completely before transferring to airtight storage containers or ziploc bags. Keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Once upon a time a long way away from Los Angeles quite some time ago there was a little garden center in the middle of absolutely nowhere in Orsen, Pennsylvania. There were baby goats hopping and skipping around making sure to stay close to the owner of the nursery. The owner was a lovely lady whose name I cannot remember but when I went back the nursery was no longer there and the goats were nowhere in sight. This nameless lady suggested adding fresh garden tomatoes to my egg salad sandwich and so now I cant have an egg salad sandwich without fresh garden tomatoes folded in. Prep Time: 10 minutes Makes 4 sandwiches Ingredients: 8 hard-boiled eggs, coarsely chopped 1-1/3 cups cannamayo 2 tablespoons dijon mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1/4 cup diced tomatoes 8 slices of bread Directions: In a medium bowl add the chopped egg, cannamayo, dijon mustard, garlic, onion, salt, pepper, and paprika. Gently mix until the ingredients have blended well. Refrigerate for one hour before adding the tomatoes and folding them gently into the egg salad. Add equal amounts of egg salad to 4 bread slices and top with the remaining bread.

One of my favorite cheap tricks is purchasing a whole chicken, roasting it for dinner one night then the next day tossing the leftover chicken carcass into a pot of seasoned water and creating a superfood chicken broth. I enjoy using the broth to get the shredded chicken for this recipe, as well as a super nutritious and flavorful broth to cook the potatoes and carrots in. Prep Time: 20 minutes Cook Time: 1 hour Serves 4 Ingredients: 2 tablespoons cannabutter 1 small onion thickly cut 4 cloves garlic, minced 3 large potatoes skins on and roughly cut 4 carrots, roughly chopped 2 tablespoons salt 1 teaspoon pepper 2 tablespoons thyme 1 tablespoon parsley 2 cups shredded chicken, cooked Directions: In a large pot melt the cannabutter over medium-low heat. Add the onion and garlic and cook for about 5 minutes or until the onions become translucent. Next, add the potatoes and carrots and coat in the cannabutter. Season the cannabutter coated potatoes and carrots with the salt, pepper, thyme, sage, and parsley. Cover with a tight-fitting lid and allow to cook for about 10 minutes. Add the chicken broth and the shredded chicken and mix well. Cook for 10 minutes or until the potatoes and carrots are easily pierced when touched with a fork. Serve immediately!

Dark cherries marinated in cannabis infused honey is a delicious option for ice cream toppings, over warm cannabis waffles, or over a powder sugar covered funnel cake! Prep Time: 5 minutes Serves 2 Ingredients: 1 cup cannabis infused honey 1/2 cup frozen dark cherries Directions: Remove the cherries from the freezer and rinse with cold water. Pat dry with a paper towel and transfer to a bowl. Drizzle the cherries with cannahoney and mix well. Cover and refrigerate for at least one hour before serving. Please note it is suggested that you prepared this recipe one to 2 days ahead for the best results.

Crispy AF skin and juicy, tender meat on the inside of this cannabis-infused honey whiskey chicken thigh recipe is everyone's favorite edibles chicken dinner recipe! Prep Time: 10 minutes Cook Time 45 minutes Serves 6 Ingredients: 1 cup of water 6 chicken thighs 1 cup whiskey 1 tablespoon salt 1 teaspoon ground black pepper 1-1/2 tablespoons garlic powder 1 tablespoon onion powder 1/2 cup dark brown sugar 1 cup cannahoney Directions: Preheat the oven to 340F/170C. Pour the water into a 9x13 baking pan, then add the chicken thighs skin side up. Pour the whiskey over the chicken thighs and season with the salt, pepper, garlic, onion powder, and brown sugar. Bake in the oven for 30 minutes, basting the chicken every 10-15 minutes. Remove the chicken thighs from the oven and drizzle with the cannahoney. Bake for an additional 15 minutes or until a thermometer inserted into the thickest part of the chicken thigh reads 165F/75C. Serve the chicken thighs immediately or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

No meat Mondays can be one of your favorite days of the week when you replace your meat and animal products with cannabis infused classic Italian dish. This is a super simple edibles recipe that requires a few simple ingredients and is ready in a blink of an eye. Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients: 1 pound pasta of choice, cooked al dente 4 cups broccoli florets 1/2 cup cannaoil 2 tablespoons garlic, minced 1 tablespoon salt 1 teaspoon black ground pepper Juice of half a lemon 1/2 cup vegan parmesan shredded or grated cheese Directions: In a large pot of boiling water, add the broccoli florets and cook for 4 minutes or until al dente. Strain the broccoli from the hot water. Add the strained broccoli to a bowl of ice-cold water and allow it to sit for one minute. Strain the broccoli again. Pat the broccoli dry and set to the side. In a large pan over medium-low heat at the cannaoil and garlic. Cook for 8 minutes or until the garlic becomes fragrant. Add the broccoli florets to the pan and coat with the garlic and cannaoil. Season with the salt and pepper. Next, add the cooked pasta to the pan and toss the pasta with the broccoli and cannaoil until the pasta has been evenly coated. Transfer the cannabis broccoli aglio olio to a serving bowl and sprinkle the top with vegan parmesan cheese.

While drifting through the Melrose Farmers Market or the West LA Farmers Market, I can't remember which one it was anymore I came across these crazy looking giant shrimp. These tiger shrimp or sometimes known as river shrimp are smelly AF and the legs are sharp AF. I hurt myself a few times preparing these little fuckers but alas I was able to cook these up to perfection and served them over a bed of wild rice. I will never make these tiger shrimp again in my life, but I would pay someone to make them for me lol. Prep Time: 10 minutes Cook Time: Serves: 2-4 Ingredients: 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 large river shrimps 1 cup water, divided 3 garlic cloves, minced 1 tablespoon freshly squeezed lemon juice 1 cup wild rice 1-3/4 cup seafood broth, or water 2 tablespoons of cannaoil, divided 1/4 cup red peppers, diced 1/4 cup canned or frozen corn kernels Directions: In a medium saucepot over high heat, add the rice and broth. Bring to a boil. Reduce the heat to low and add 1 tablespoon cannaoil. Cover with a tight-fitting lid and cook for 45 minutes. Remove from the heat and keep the lid tight on the pot for an additional 10 minutes. While the rice is cooking combine the hoisin sauce, oyster sauce, and soy sauce in a small bowl. Blend well and generously coat the tiger shrimp with the sauce. Reserve any remaining sauce. In a large skillet over high heat, add the water, garlic, and lemon juice. Bring to a boil. Reduce the heat to medium-low and add the coated tiger shrimp and cover with a tight-fitting lid. Cook for 15 minutes or until the river shrimp begin to turn red. Flip the river shrimp and cook while covered with a tight-fitting lid for 15 minutes or until the whole river prawn turns completely red. Remove the river shrimp from the pan and set it to the side. Add the cooked wild rice, red peppers, and corn to the same pan the river shrimp were cooked in. Mix well. Next, add the remaining cannaoil and sauce mixture to the rice and blend well. Add the river shrimp to the rice and cook covered for 5 minutes over low heat. Serve immediately!

Have a bunch of mashed potatoes leftover and unsure of how to use them in an unique way? Try these cannabis infused mashed potato cakes that are fried to crispy perfection! Top with sour cream or dip in ketchup! Prep Time:15 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 2 cups of mashed potatoes 2 tablespoons cannabutter, melted Salt and pepper to taste 1/2 cup cannaflour 1/2 cup oil of choice Directions: In a large bowl add the cold mashed potatoes, cannabutter, salt, and pepper. Blend well. Shape the seasoned mashed potatoes into 1/2 inch patties and coat in the cannaflour. In a large skillet heat the 1/2 cup of oil until almost smokey over medium low heat. Place the mashed potato cakes into the hot oil and cook for about 15 minutes or until golden brown. Flip the mashed potato cakes and cook for an additional 15 minutes or until golden brown. Serve the mashed potato cakes immediately with sour cream or ketchup.

So what if your favorite food brands aren't branching into the edibles market? You can make your own from the comforts of your own home and be munching on a stack of your favorite pringles infused with cannabis! Prep Time: 5 minutes Cook Time: 15 minutes Serves 2 Ingredients: 1 container of pringles 2 tablespoons cannaoil Directions: Preheat the oven to 250F/120C. Spread the pringles out evenly on a baking sheet and drizzle with the cannaoil. Bake in the oven for about 10 minutes, or until the chips begin to brown. Remove from the oven and allow to cool before tasting. Store in an airtight container for up to 15 days or in the freezer for up to 2 months.

Cheez-Its covered in cannabis are the bee's knees for edible snacks. Not only are these little cheesy crackers easy to prepare, but they are also cheap AF to make. These cannabis crackers make perfect treat bags for your cannabis consuming grown-up friends! Prep Time: 5 minutes Cook Time: 15 minutes Serves about 12 Ingredients: 1 box cheez-it crackers 1/2 cup cannabutter or cannaoil Directions: Preheat the oven to 250F/120C. Spread the cheez-its out evenly on a baking sheet and drizzle with the cannabutter or cannaoil. Bake in the oven for about 10 minutes, or until the crackers begin to brown. Remove from the oven and allow to completely cool before tasting. Store in an airtight container for up to 15 days or store in the freezer for up to 2 months.

I love these sauceless cannabis honey herb chicken wings that are coated in cannaoil and seasoned with simple seasonings and then lightly drizzled with sweet cannahoney. Perfect for game day or hosting a game night, these honey herb cannabis chicken wings won't last long! Prep Time: 10 minutes Cook Time: Serves 2 Ingredients: 2 pounds of chicken wings 1/4 cup cannaoil 2 tablespoons salt 1 tablespoon ground black pepper 2 tablespoons powdered garlic 1 tablespoon onion powder 1 tablespoon crushed red pepper 1 teaspoon ground ginger 1 teaspoon ground turmeric 1/4 cup cannahoney Directions: Preheat the oven to 340F/170C. In a large bowl add the cannaoil, salt, pepper, garlic, onion powder, crushed red pepper, ground ginger, ground turmeric and mix well. Add the chicken wings to the bowl and coat well in the cannaoil mixture. Place the coated chicken wing evenly on a pan and drizzle bake for 30 minutes. Flip the chicken wings and drizzle with the cannahoney. Return the wings to the oven and bake for an additional 30 minutes or until the outside of the chicken wings are golden brown and the chicken wings' internal temps reach 165F/75F. Remove the cannabis infused wings from the oven and serve with cannabis infused ranch or cannabis infused blue cheese dressings.