Loaded with antioxidants and contains many anti-inflammatory properties, this Hindu recipe will help you maintain optimal health with this tasty drink. Cook Time: 15 minutes Serves 2 Skill Level: Easy Ingredients: 2 cups of coconut milk 2 teaspoons ground cinnamon 1 teaspoon ground turmeric 1 teaspoon ground ginger 2 tablespoons honey 1/2 teaspoon ground peppercorns 2 tablespoons cannaoil Directions: In a small saucepan combine the coconut milk, cinnamon, turmeric, ginger, honey, ground pepper and bring to a low boil. Reduce the heat and do not allow to simmer. Add the cannaoil. Continue to heat the mixture for an additional 5–10 minutes. Pour the golden milk into your favorite mug and top with an extra dash of cinnamon.

Image by petrovhey from Pixabay Published October 23, 2017 Updated May 14, 2020 Does pineapple belong on pizza? If you’re on the fence about it we definitely suggest trying this recipe out before making any final decisions. Prep Time: 10 minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 1-pound pizza dough – get our cannabis-infused pizza dough recipe here 1 tablespoon cornmeal 3/4 cup white cheese sauce 2 tablespoons cannabutter 1 cup ham, sliced thin 1 cup pineapple chunks 1 ½ cups mozzarella cheese Directions: medium-low Allow the pizza dough to sit in a warm area for 1 hour before using. Preheat oven to 340F and lightly grease a pizza tray. Spread the dough on the greased pizza tray and sprinkle with cornmeal. Bake the pizza dough for 7-10 minutes and remove from the oven. In a small saucepot over medium low heat warm the white cheese sauce. Add the cannabutter and stir until completely melted. Evenly spread the white cheese sauce over the pizza crust. Sprinkle the mozzarella evenly over the entire pizza. Next spread the ham and pineapple evenly over the top of the pizza. Cook the pizza for an additional 20 minutes or until the crust is golden brown and the cheese is melted and golden in color.

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 Fresh lobster paired with white wine and parmesan cheese makes this the most exquisite lobster risotto you will ever taste. Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Serves 6 Skill Level: Advanced Ingredients: 3 pounds whole live lobsters 2 1/2 quarts water, plus more for steaming the lobsters 6 whole black peppercorns 1 small zucchini chopped ½ cup finely chopped fresh parsley leaves 1/4 cup cannaoil, plus more for drizzling 1 medium yellow onion, finely chopped Salt and Pepper 2 cups Arborio or Carnaroli rice 1 cup dry white wine 1/4 cup finely grated Parmesan cheese, plus more as needed 4 tablespoons minced garlic Finely grated zest of 1 medium lemon 1 tablespoon freshly squeezed lemon juice, plus more as needed Directions: In a large pot with a steamer rack add one inch of water and salt. Bring to a boil. Add the lobsters headfirst to the pot of boiling water. Cover with a tight-fitting lid and return to a full boil. Reduce the heat to medium-low and cook at a gentle boil until the lobsters are bright red for about 14 minutes from the time they go into the pot. The lobsters are done cooking when an antenna pulls out with no resistance. Remove the lobsters from the water to a rimmed baking sheet and let them sit until cool enough to handle. Wash out the large pot. Twist and separate the tail from the body and then twist and remove both of the claws where they meet the lobster body. Then twist the claws and separate them from the legs. Set the claws, head, legs, and torso aside. Remove the small flippers on the underside of the tail shell. With a fork pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse the tail meat and set it aside on a cutting board. Reserve the tail shell. Gently pull the smaller part of the pincer shell off each claw. With a seafood cracker gently crack the claws and legs removing the meat.  Set the meat and shells to the side. Check the meat for any cartilage or shells and discard. Chop the meat into 1/2-inch pieces and refrigerator until needed. Rinse the lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, and bay leaf. Bring to a boil over high heat then reduce the heat and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer. In a large wide pot or Dutch oven heat the measured cannaoil over medium heat until simmering. Add onion, minced garlic and a large pinch each of salt and pepper.  Stir often while cooking until the onion is translucent for about 5 minutes. Add rice and continually stir for 2 minutes. Slowly add the wine and allow to simmer. Stir often until all of the liquid has been absorbed for about 3 minutes. Slowly add a ladle-full of the simmering lobster broth over the rice. Allow to simmer while stirring constantly until the rice absorbs the liquid. 10 minutes into adding the broth add chopped zucchini and mix well. Continue adding the broth, stirring and allowing to absorb until the rice is cooked to desired consistency for about 15 minutes. When the rice is done remove from heat. Add the lobster meat, Parmesan, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, or lemon juice as needed. Before serving to loosen the risotto to the desired consistency with a little more broth and serve immediately. Drizzle each serving with cannaoil. Recipe Notes: You may have extra lobster broth. If your rice is cooked to desired consistency do not add more unless it is to loosen up the finished risotto otherwise your rice will turn to mush!

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 A simple yet flavorful pasta dish that showcases the natural flavors of shrimp, garlic, red pepper, and lest we forget, cannabis! Prep Time: 5 minutes Cook Time: 30 minutes Serves 6 Skill Level: Easy Ingredients: 1 pound shrimp, if frozen then defrosted, peeled, deveined and washed salt and pepper 12-ounce package of your favorite pasta, cooked 1/4 cup cannaoil 8 garlic cloves, minced 1 red pepper, diced 1 tablespoon fresh parsley, chopped grated parmesan cheese, for serving Directions: Season shrimp with salt & pepper Bring water to a boil in a large pot for the pasta. Follow instructions on the package. Heat pan on medium-high and add the cannaoil. Add shrimp to the skillet and cook for 2 minutes on each side or until cooked through and browned. Remove shrimp and place on a clean plate. Set aside. Place the skillet with the leftover cannaoil over medium-low heat. Add red pepper and cook for 5 minutes. Then add the garlic and cook for 2 minutes. Add the shrimp back in for 30 seconds and toss to coat. Serve the shrimp with pasta topped with fresh parsley and Parmesan cheese.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 This rustic Brazilian inspired dish is rich in coconut and shrimp flavors with an italian risotto twist. Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves 4 Skill Level: Advanced Ingredients: 6 cups shrimp stock 1/2 cup oil 1/4 cup cannaoil 1 cup grape tomatoes, halved 2 tablespoons + 2 teaspoons garlic, chopped 1 teaspoon crushed red pepper flakes 1 medium yellow onion, chopped 1 1/2 cups Italian Arborio Rice 1/2 cup + 2 tablespoons fresh cilantro, chopped 1/2 cup unsweetened coconut milk 1-pound prepared coconut shrimp - try our cannabis coconut rum shrimp recipe Directions: Preheat the oven to 400F. Mix together oil, 2 tablespoons garlic, salt & pepper (to taste) and grape tomatoes. Spread evenly on an ungreased sheet pan and bake for about 50 minutes. Set to the side. Bring stock to simmer in a medium saucepan. Reduce heat and keep at just below a simmer. In a large saucepan add the cannaoil. Add garlic, crushed red pepper, onion, and remaining 1 teaspoon garlic. Sauté until onion is pale golden, about 4 minutes. Add rice and stir for about 2 minutes. Add 2 cups broth and simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, for about 20 minutes. Cook until rice is just tender and the mixture is creamy. Add the coconut milk, cannaoil, cilantro, and roasted grape tomatoes into the risotto. Season risotto to taste with salt and pepper. Add the cooked coconut shrimp to the top and garnish. Recipe Note: Substitute the shrimp stock with 3 cups chicken broth and 3 cups water.

Image micaelabustamantefg Pixabay Published October 23, 2017 Updated May 14, 2020 This versatile recipe is not only great to use as a pizza sauce but it’ll kick up any macaroni and cheese recipe, au gratin, or any other cheesy recipe you want to try it out with. Cook Time: 10 minutes Serves 3/4 cup sauce Ingredients: 1 tablespoon cannabutter 1 ½ tablespoons flour 1/2 cup milk Salt and pepper to taste ½ clove garlic, minced 1 tablespoon fresh basil, minced ¼ cup parmesan cheese, shredded Directions: In a small saucepan melt the cannabutter over medium-low heat. Slowly add in the flour and stir until combined well. Gradually whisk in the milk. Add the rest of the ingredients. The sauce will thicken upon standing.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 This 1 pot rosemary chicken and vegetables is a breeze to make and clean up without having to sacrifice any flavor.  Toss it in the oven and enjoy the savory smells emitting from your kitchen. Prep Time: 20 minutes Cook Time: 1 hour Serves 4 Skill Level: Easy Ingredients: 3 tablespoons garlic, minced 1 tablespoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon Italian seasoning 4 tablespoons cannaoil 4 chicken leg quarters ¼ cup chicken broth ¼ cup dry white wine 1 cup sliced carrots 1 cup halved mushrooms 1/2 cup celery 1/4 cup cilantro Directions: Preheat the oven to 340F. In a small bowl combine the garlic, rosemary, salt, pepper, Italian seasoning. Add the cannaoil and mix well. Arrange the chicken leg quarters in a 9x13 baking pan and rub the garlic mixture over each piece. Pour the chicken broth and white wine into the baking pan and add the carrots, celery, and mushrooms. Bake the chicken in the preheated oven for 1 hour or until the chicken temperature reads 165F with an internal thermometer. Sprinkle with cilantro for garnish and serve immediately.

This classic pizza is topped with fresh tomato, basil, mozzarella cheese and is ready to eat in a half hour. Prep Time: 10 minutes Cook Time: 20 minutes Serves 4 Skill Level: Easy Ingredients: 1-pound pizza dough – try our cannabis-infused pizza dough recipe 1 tablespoon cornmeal 2 tablespoons cannaoil 2 cups tomato sauce 2 cups mozzarella cheese, shredded 6 grape tomatoes, halved 1 tablespoon oregano 10 fresh basil leaves Directions: Allow the pizza dough to sit in a warm area for 1 hour before using. Preheat oven to 340F and lightly grease a pizza tray. Spread the dough on the greased pizza tray and sprinkle with cornmeal. Bake the pizza dough for 7-10 minutes and remove from the oven. Evenly drizzle the cannaoil over the pizza crust. Spoon the tomato sauce over the pizza crust and spread evenly. Place the mozzarella cheese evenly over the entire pizza. Add the tomatoes and sprinkle with oregano. Bake the pizza for an additional 12 minutes or until the crust and cheese are golden brown. Add the fresh basil and serve.

With melty gruyere cheese, bacon crumbles and cannabis these brussels sprouts are absolutely to die for. Prep Time: 15 minutes Cook Time: 20 Serves 8 Skill Level: Easy Ingredients: 3 tablespoons butter 1/2 cup shallots, minced 2-pounds brussels sprouts, halved Salt and pepper 1/2 teaspoon cayenne pepper 3/4 cup cannamilk - get the recipe here 1/2 cup grated white cheddar 1/2 cup gruyère  cheese 1 cup cooked bacon crumbles Directions: Preheat oven to 340°. In a large oven-safe skillet over medium heat add butter. Add the shallots, brussels sprouts, and seasonings. Stir occasionally for 10 minutes or until vegetables are tender. Remove from heat. Add the cannamilk.  Sprinkle with the cheeses and top with bacon. Bake for 20 minutes or until the cheese is bubbly.

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 Pizza is always a win but this flavorful white pizza with caramelized onions and jalapenos will have your friends begging you to make another. Prep Time: 15 minutes Cook Time: 35 minutes Serves 4 Skill Level: Intermediate Ingredients: 1 pound pizza dough – for extra potency see our cannabis infused pizza dough recipe 1 tablespoon cornmeal 2 tablespoons cannabutter, or cannaoil ¾ cup sliced onion 2 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon dried oregano Black pepper to taste 8 ounces cream cheese, cubed ¼ cup sour cream 1-1/2 cups mozzarella, shredded 4 jalapeño peppers, sliced into rings Directions: Allow the pizza dough to sit in a warm area for 1 hour before using. Preheat oven to 340F and lightly grease a pizza tray. Spread the dough on the greased pizza tray and sprinkle with cornmeal. Bake the pizza dough for 7 minutes and remove from the oven. In a large skillet over medium-low heat melt the cannabutter.  Add garlic and onions. Sauté until translucent for about 7 minutes. Add cumin, oregano, and black pepper. Add the cream cheese and sour cream. Blend well into the seasoned onion mixture until smooth. Spread the cream cheese mixture evenly over the pizza crust. Spread the shredded mozzarella evenly over the entire pizza. Evenly place the jalapeño pepper rings over the entire pizza. Bake in the oven until the crust is golden brown and the cheese is browned and bubbly for about 20 minutes.

A vegan fan or not, these flavor-packed veggie balls will blow your taste buds away with the fresh flavors of peppers, kale, garlic, basil, and oregano. Prep Time: 15 minutes Cook Time: 45 minutes Serves 4 Skill Level: Easy Ingredients: 1/4 cup cannaoil 1 can garbanzo beans, rinsed and drained 1/2 red bell pepper, diced 1/2 red onion, diced 2 cups kale, chopped 1/2 cup peas 1/2 cup corn kernels 1/2 cup oats 1 clove garlic, minced 1/2 teaspoon oregano 1/2 teaspoon basil Salt & pepper Directions: Preheat your oven to 340F. Place cannaoil in a pan over medium-low heat. Add diced pepper, kale, and onion. Sauté for 10 minutes. In a food processor add garbanzo beans, sautéed veggies, peas, corn, and spices. Process until well mixed. Add oats and process again. The mixture should be slightly sticky if it is too wet add more oats until you can form golf balls size balls with the mixture. Continue making balls until the mixture is gone. Place on a lightly greased baking sheet and bake in the oven for 35 minutes or until browned. Serve immediately or at room temperature.

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 Za’atar is a middle eastern spice blend that includes oregano, thyme, cumin, coriander, sesame seeds, salt, and sumac.  It’s not only delicious on eggplant but also on various meats and vegetables. Prep Time: 20 minutes Cook Time: 40 minutes Serves 4 Skill Level: Intermediate Ingredients: 2 large eggplants, sliced 1/3 cup cannaoil 1-1/2 teaspoon lemon thyme leaves, plus a couple of whole sprigs for garnish salt and pepper 1 pomegranate 1 teaspoon za’atar Sauce: 1/2 cup buttermilk 1/2 cup Greek yogurt 1 1/2 tablespoon cannaoil, plus a drizzle to finish 1 small garlic clove, crushed Salt Directions: Preheat the oven to 200°F. Place the eggplant slices on a baking sheet and brush them with cannaoil. Continue to brush the eggplant until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and salt and pepper. Roast for 35 to 40 minutes or until the flesh is soft and nicely browned. Remove from the oven and allow to cool down completely. Cut the pomegranate in half horizontally and cut the seeds out and beat the flesh until all of the seeds fall into the bowl. Sift through the seeds to remove any bits of white skin or membrane. Set to the side. To make the sauce whisk together the rest of the ingredients. Taste for seasoning then keep cold until needed. To serve generously spoon the buttermilk sauce over the roasted eggplant slices. Lightly sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of cannaoil.

Photo by Pixabay Published October 23, 2017 Updated May 23, 2020 The possibilities are endless with this medicated pizza dough recipe that will infuse cannabis into any pizza, Stromboli, garlic knots, or fritte that you choose to cook. Prep Time: 30 minutes Makes 2 Pizza Dough Balls Ingredients: 1 package active dry yeast (about 2-1/4 teaspoons) 1 cup warm water (100° to 110°) 1 1/4 cups cold water 2 tablespoons cannaoil 1 teaspoon sugar 1 teaspoon salt 5 1/4 cups unbleached bread flour Extra unbleached bread flour to prevent sticking to hands 4 tablespoons oil for storage Directions: Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Combine 1-1/4 cups cold water, cannaoil, sugar, and salt in a small bowl, whisk well. Combine 5 ¼ cups flour, yeast mixture, and the cold-water mixture in the bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; proceed to mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface and knead the dough for about 2 minutes or until smooth and elastic. Add 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands as the dough should feel sticky. Divide the dough in half. Roll each portion in the 2 tablespoons of oil and place it into a large airtight container. Chill overnight or up to 2 days. Before use let stand at room temperature for 1 hour. Cook’s Notes: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw the dough overnight in the refrigerator. Do not bake the dough over 340F for optimal potency.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 This colorful catfish taco recipe brings fish tacos to a whole new level with mango salsa, cotija cheese, red cabbage, and Mexican seasonings. Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Skill Level: Easy Ingredients: 1 pound catfish fillets, rinsed and patted dry 1 tablespoon + 1 teaspoon cannabutter 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon Mexican oregano 1 clove garlic, minced 8 corn tortillas, warmed 2 cups red cabbage, shredded ½ cup crumbles cotija cheese 1 cup mango salsa Directions: Preheat oven to 425F. Place catfish on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and coat the catfish. Top with cannabutter. Bring edges of parchment paper together and fold twice. Fold ends under to enclose the catfish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of catfish in each tortilla and top with cabbage, cheese, and mango salsa.

Image Bernadette Wurzinger Pixabay Published October 23, 2017 Updated May 14, 2020 Love pasta but not the carbs that go with them? Try this quick and easy flavor-packed recipe that combines zucchini, basil, mozzarella, and pomegranates and get your carb-free pasta fix. Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Skill Level: Easy Ingredients: 4 large zucchinis 2 tablespoon cannaoil - get the recipe here 1 cup pomegranate seeds Salt & pepper 1 cups mozzarella balls, sliced 1/4 cup fresh basil leaves 2 tablespoons balsamic vinaigrette Directions: Using a spiralizer create zoodles out of zucchini. Add zoodles to a large bowl toss with cannaoil and season with salt and pepper. Set to the side for 15 minutes. Add mozzarella and basil to zoodles and toss until combined. Drizzle with balsamic vinaigrette and serve.

This pasta dish has a double dose of cheese blended with sun-dried tomatoes, white wine, spinach, and cannabis. Prep Time: 5 minutes Cook Time: 35 minutes Serves 4 Skill Level: Intermediate Ingredients: 1 box (16 oz.) penne pasta, cooked and drained 2 tablespoons cannaoil 1/3 cup onion chopped 1/4 cup drained and chopped sun-dried tomatoes packed in oil 1/4 cup dry white wine 1 tablespoon butter 3 slices center-cut bacon 1/2 cup spinach 1 tablespoon flour 1 1/4 cups milk, plus up to a 1/4 cup more 1/4 cup grated parmesan 3/4 cup grated smoked gouda salt and pepper to taste Directions: In a skillet over medium-low heat, warm the cannaoil. Add onion and bacon.  Sauté until onion and bacon start to brown. Add the spinach, sun-dried tomatoes, and wine.  Cook for 3 minutes. Stir in the flour. Gradually add 1/4 cup of milk at a time, mixing well until smooth between adding 1/4 cups. Continue this step until all of the milk is added. Simmer until the milk mixture is thick, about 4-5 minutes. Reduce heat to low. Add the cheeses. Stir continuously until cheeses are melted. Remove the skillet from heat and add the salt and pepper to taste. Add the cooked and drained pasta to the cheese mixture. Stir gently until the pasta is coated evenly with the cheese mixture. If pasta seems too dry, add up to ¼ c. milk.

Don’t let the cook time deter you from trying this delightfully fresh pork barbecue burrito recipe with fresh pineapple, cabbage, and sweet Hawaiian barbecue sauce. Prep Time: 15 minutes Cook Time: 8 -12 hours Serves 8 Skill Level: Easy Ingredients: 4-6 pound pork shoulder 1/4 cup cannabutter 1 tablespoon salt 1 cup favorite Hawaiian bbq sauce half of a red cabbage head, thinly sliced juice of 1 lime Burrito size tortillas 1 cup pineapple salsa Directions: Pat dry 4-6 lbs of pork shoulder and place in a crockpot. Generously poke the pork shoulder with a fork Next, rub the salt into the pork shoulder, ensuring it is completely covered, and add the cannabutter and barbecue sauce. Place lid on to cover and cook on the low setting for 8-12 hours, checking every hour after 6 hours for doneness depending on your slow cooker. Shred pork with two forks and mix well into the crockpot juices In a large bowl, add the pineapple salsa, juice of one lime, and the cannaoil. Slice up half of the red cabbage head and add to a bowl of pineapple mixture.  Mix well. Assemble the burritos, put a little of Hawaiian pork, pineapple salsa on a burrito tortilla, and wrap it up.

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 A rich and creamy mushroom-packed risotto with cannabis and white wine flavors that will make you dance in your seat with every bite! Prep Time: 5 minutes Cook Time: 1 hour 15 minutes Serves 6 Skill Level: Intermediate Ingredients: 8 cups low sodium chicken broth 4 tablespoons cannaoil, divided 1/2 onion, diced 2 tablespoons minced garlic, divided 1-pound fresh mushrooms, sliced 2 bay leaves 2 tablespoons chopped thyme 2 tablespoons chopped parsley 2 tablespoons cannabutter Salt and pepper, to taste 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan cheese Fresh Italian parsley, for garnish Directions: Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of cannaoil in a large skillet over medium-low heat. Add 1/2 onion and 1 tablespoon garlic sauté until translucent for about 5 minutes. Add the fresh mushrooms, bay leaf, thyme, parsley, and cannabutter. Sauté for 5 to 8 minutes until lightly browned. Season with salt and pepper. Drizzle in the additional cannaoil and then season again with salt and pepper. Sauté 1 minute then remove from heat and set aside. Coat a saucepan with the remaining 2 tablespoons of cannaoil. Sauté the remaining 1/2 onion and garlic. Add the rice and stir quickly until it is well-coated and opaque for about 1 minute. Stir in the wine and cook until it is nearly all evaporated. Add 1 cup of the broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth 1 cup at a time. Continue to cook and stir.  Allow the rice to absorb the liquid before adding more broth. Combine the mushrooms to the rice mixture. Add the Parmesan cheese, cook briefly until melted. Top with a drizzle of cannaoil and chopped parsley before serving.

Photo by Pixabay Published October 23, 2019 Updated May 13, 2020 Ready in less than an hour, this easy pasta dish is served in a bread bowl packed with cheese sauce and chicken. Prep Time: 15 minutes Cook Time: 35 minutes Serves 4 Skill Level: Easy Ingredients: 1/2 box of pasta shells 2 cups cooked chicken, diced 1/4 cup cannabutter 2 tablespoons garlic, minced 1 can cream of chicken soup 1 cup sour cream Salt & pepper, to taste 1/4 cup dry white wine 4 bread bowls, prepared 1 tablespoon parmesan cheese 1 cup shredded mozzarella Directions: Preheat oven to 300F. Cook pasta in salted water according to package directions and drain. In a medium saucepan over medium-low heat melt the cannabutter and add garlic.  Cook for 4 minutes. Add chicken, soup, sour cream, salt, pepper, and wine to the garlic.  Blend well. Add the pasta and mix well. Add pasta mixture to the bread bowls and top with the parmesan and mozzarella cheeses. Bake the bread bowls on a baking pan for 20 minutes or until the cheese is melted. Serve immediately.

Pasta carbonara is a classic Italian dish is easy to make, full of pancetta in a cheesy sauce that will make you crave more and more. Substitute the cannabutter with cannabis infused heavy cream. Prep Time: 10 minutes Cook Time: 25 minutes Serves 4 Skill Level: Easy Ingredients: 4 servings spaghetti or other pasta 4 tablespoon cannabutter 4 ounces pancetta (diced) 4 cloves garlic, minced 4 egg yolks 1/4 heavy cream 1 cup parmigiano reggiano 1/4 cup parsley salt & pepper to taste Directions: Start cooking the penne in well-salted water. Drain the cooked pasta reserving some water. In a pan, melt cannabutter over medium-low heat, add garlic. Cook the pancetta until crispy and remove from the heat. Mix the egg yolk, heavy cream, and parmigiano reggiano in a bowl.  If the sauce is too thick, add a bit of the reserved pasta water to thin. Add the pasta to the bowl and toss. Add the pancetta mixture, parsley, and pepper.  Toss until well combined. Serve immediately.

In the mood for a bowl of pasta with a creamy sauce that will highlight the flavors of sauteed mushrooms that will be ready in no time? Look no further than this recipe that is full of flavor and super easy to prepare. Cook Time: 30 minutes Serves 2 Skill Level: Easy Ingredients: 3 tablespoons cannabutter 8 ounces mushrooms, sliced 3 medium garlic cloves, minced 1⁄2 teaspoon dried rosemary 1 tablespoon salt 1 teaspoon pepper 1⁄2 cup whipping cream 4 ounces linguine 2 ounces bel paese cheese, cut into small cubes. Directions: Cook pasta in a large pot of boiling water. Drain. Melt cannabutter in a large skillet over medium-low heat. Add mushrooms, garlic, rosemary, and pepper. Cook until mushrooms are cooked through about 5 minutes. Add whipping cream and simmer until sauce thickens slightly for about 3 minutes. Season with salt. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve immediately.

Photo by Pixabay Published October 23, 2017 Updated May 14, 2020 Whether you’re a professional chef or just learning your way around the kitchen having a go-to cannabis-infused red sauce recipe is a must for any cannabis fan. Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Makes 6 cups Skill Level: Easy Ingredients: 1/2 cup cannaoil 1 small onion, chopped 4 cloves garlic, minced Salt and black pepper to taste 2 (32-ounce) cans crushed tomatoes 10 basil leaves 4 bay leaves 4 tablespoons butter 1 teaspoon sugar Directions: In a large pot heat the cannaoil over medium-low heat. Add onion, garlic, salt, pepper, and sauté until soft and translucent, about 4 minutes. Add tomatoes, basil, and bay leaves.  Loosely cover the pot with a lid. Add the sugar.  Use more sugar to achieve the desired flavor. Simmer on low heat for at least 1 hour or until desired thickness is achieved. Remove bay leaves and taste check. If the sauce as an acidic flavor add cannabis butter one tablespoon at a time until you have the desired flavor. Add half the tomato sauce into a food processor and process until smooth. If you want some chunkiness then add the pureed sauce to the remaining half. If you desire smooth sauce puree the remaining tomato sauce. Recipe Notes: If not using all the sauce, allow it to cool completely and freeze in an airtight container for up to 6 months.

Photo b Pixabay Published October 23, 2017 Updated May 14, 2020 A slight twist on the traditional Milanese osso buco that lacks nothing but a little effort.  This hearty stew is perfect over rice, pasta, or by itself. Prep Time: 15 minutes Cook Time: 2 hours Serves: 6 to 8 Skill Level: Easy Ingredients: 2 pounds veal stew meat or shoulder, cut into 1/2-inch chunks 2 tablespoons sunflower oil 4 tablespoons flour salt and pepper, to taste 4 tablespoons cannabutter 1 cup yellow onion, diced 1/3 cup celery, finely diced 3/4 cup carrot, finely diced 3 tablespoons garlic, minced 1 teaspoon oregano, coarsely chopped 1 teaspoon thyme leaves 2 tablespoons parsley, coarsely chopped 1/2 cup dry white wine 28-ounces peeled whole Italian plum tomatoes, drained and coarsely chopped 3 1/2 cups chicken broth Directions: Preheat the oven to 320F. Heat sunflower oil in a pan over medium-high heat. In a small bowl add the flour, salt, and pepper and combine well. Coat the veal cubes in flour mixture. Shake off excess flour and add the meat to the hot pan, browning the meat on all sides. Set aside in a separate bowl. In the same pan as you cooked the veal, over medium-low heat sauté the cannabutter, garlic, onion, carrot, and celery for about 5 minutes. In an ovenproof dish add the sautéed vegetables, making sure to get every last drop from the pan! Add the chicken broth, thyme, tomatoes, oregano, parsley, cooked veal, and white wine. Combine well. Cover the ovenproof dish and bake for about an hour and 15 minutes stirring occasionally. Remove from oven and stir well before serving. Cook’s Notes: Serve over mashed potatoes, pasta, or risotto. If the stew is too thin remove the lid for 10 minutes. If the stew is too thick add a bit of chicken broth.

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020 This fresh and flavorful recipe is ready in less than 30 minutes and is perfect for those summer dinner party potlucks. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Skill Level: Easy Ingredients: 16 ounces of fettuccine (fusilli, bowties, whatever shape you like) 10- 12 ounces of fresh Parmesan, cut into 1/4 to 1/2 inch pieces 1 container of cherry tomatoes, halved 15 to 20 medium to large basil leaves, coarsely chopped 4 scallions, white and green parts, finely chopped 1/2 cup of cannaoil 4 teaspoons balsamic vinegar- (Try our Cannabis Infused Balsamic Recipe!) Salt and freshly ground pepper, to taste Directions: In a large pot of salted water cook the pasta until done. Drain and rinse pasta with cold water. When the pasta is completely dry transfer to a large bowl. Add the Parmesan, tomatoes, basil, scallions, cannaoil, balsamic vinegar, salt and pepper. Serve immediately or cover and refrigerate until ready to serve.

Bring this childhood classic into adulthood with the cannabis version of a classic grilled cheese sandwich.  Mix it up a little with some ham or pepperoni slices or try using muenster or cooper cheese. Don't forget to try our cannabis tomato soup too! Prep Time: 5 minutes Cook Time: 10 minutes Serves 6 Ingredients: 12 slices or 2 cups of shredded cheddar cheese 1/2 teaspoon garlic powder 12 slices Texas toast thick bread 1/2 cup cannabutter Directions: Generously butter one side of each slice of bread using the cannabutter and sprinkle the buttered side of the bread with garlic powder. Placing the buttered side of the bread on the outside of the sandwich, put sandwiches together using equal amounts of cheese on each sandwich. Place buttered side of bread on the outside of the sandwich. Toast on a griddle or in a skillet until a deep golden brown. Make sure you cook the grilled cheese sandwiches slowly over medium-low heat allowing the cheesy center to melt through.

Image by Pexels from Pixabay Published October 22, 2017 Updated May 14, 2020 If you love scallops you’ll truly enjoy this scallop salad topped with a medicated creamy dijon mustard dressing. Prep Time: 10 minutes Cook Time:  5 minutes Serves 4 Difficulty Level: Easy Ingredients: 2 tablespoons cannabutter, melted 12 sea scallops Salt and pepper, to taste 6 cups mixed salad greens 1 cup red cabbage 4 hard-boiled eggs sliced Feta cheese 1 cup croutons 1 cup creamy dijon mustard dressing Directions: In a medium saucepan over medium-low heat melt the cannabutter. Once the cannabutter has completely melted add the scallops. Season with salt and pepper. Sautee the scallops for 3 minutes or until golden on top. Flip the scallops and cook for an additional 3 minutes or unit the tops are golden and the centers are nearly translucent. Remove from the heat. In a bowl, toss the salad greens, and cabbage together. Place the tossed salad in the serving bowls and top with the egg slices, cheese, croutons, and drizzle with the dressing. Divide the scallops evenly on each salad and serve immediately.

The fresh flavors of the avocado and mango bring new life to your every day fried egg and toast that will make your kitchen feel like a gourmet brunch spot. Prep Time: 10 minutes Cook Time: 5 minutes Serves 2 Skill Level: Easy Ingredients: 2 slices bread 1 tablespoon cannabutter 1 avocado Lime juice 1 tablespoon butter or oil 2 eggs 1/2 cup mango salsa Directions: Toast the bread until golden brown. Spread cannabutter evenly on both slices of bread. Mash avocado with a fork and add few squeezes of lime juice. Set aside. Heat the butter in a frying pan over medium heat. When the oil is almost sizzling, crack the eggs into the pan. Cook the eggs for 2 or 3 minutes and carefully flip over and cook an additional 2 minutes or until desired doneness. Assemble sandwiches as follows: spread avocado mixture over each slice of bread, add the mango salsa, carefully place the eggs on top.

This recipe deserves the best ingredients you can get your hands on; good quality creme fraiche, fresh shrimp, homemade cannamayo, and perfectly done hard-boiled eggs make an unforgettable sandwich. Prep Time: 10 minutes Cook Time: 5 minutes Serves 4 Skill Level:  Easy Ingredients: 1 lemon, halved 1 tablespoon + 1 teaspoon chopped dill 3/4 pound favorite type of shrimp Salt 1/4 cup cannamayo 3/4 crème fraiche 4 of your favorite rolls 4 large hard-boiled eggs, peeled and thinly sliced 1-1/2 cup favorite lettuce Directions: Fill a medium stockpot with about 1-inch water, half of a squeezed lemon, a few dill sprigs and bring to a boil. Using a steamer inside the pot, add the shrimp and sprinkle with salt. Steamed until cooked for about 5 minutes depending on the size of the shrimp you are using. Remove shrimp from the steamer and allow to cool. In a mixing bowl add cannamayo, crème fraiche, chopped dill, a teaspoon of lemon juice, and salt to taste. Spread bread with cannamayo mixture, top with light lettuce, egg slices, shrimp, and another light layer of lettuce.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020 Nothing beats these flavorful homemade sausage patties topped with melty cheese on a fresh kaiser roll. Prep Time: 30 minutes Cook Time: 15 minutes Serves 4 Skill Level: Advanced Ingredients: 4 kaiser rolls, sliced in half 1/4 cup cannabutter, melted 1 tablespoon butter 1 tablespoon sunflower oil 1 pound sausage, formed into patties salt and black pepper 4 large leaves of green lettuce 8 slices of onion 8 pickles halved 4 slices american cheese ketchup, bbq sauce or cannamayo, optional Sausage Ingredients: 1 pound ground pork 1 egg 2 teaspoons chopped sage 2 teaspoons salt 1 teaspoon fennel seeds 1 clove garlic, minced ¼ small onion, finely chopped 1 teaspoon crushed red pepper 2 tablespoons maple syrup, optional Directions: Preheat the oven to 340F. Brush the inside of each roll with the melted cannabutter and toast in the oven for 5 minutes or until slightly crispy and golden brown. Remove from the oven and set aside until you are ready to build your sandwich. In a large bowl add egg, ground pork, sage, salt, fennel seeds, garlic, onion, crushed red pepper, and maple syrup. With clean hands, mix all ingredients together by hand. Heat the oil in a skillet over medium heat and cook the sausage patties for about 4 minutes on each side. Once they are browned and cooked through, remove the patties from the heat and place on a paper towel-lined plate. To assemble the sandwiches, place the mayonnaise on the bottom roll slice, top with ketchup or barbecue sauce, add the onion and pickles, next layer the sausage, top with the leafy lettuce and place the top piece of the roll.

This smooth and creamy asparagus soup is a lunchtime luxury in spring when asparagus is at its peak season. Prep Time: 15 minutes Cook Time: 25 minutes Serves 4 Skill Level: Intermediate Ingredients: 1-pound fresh asparagus, trimmed and cut into 1-inch pieces 1/2 cup finely chopped onion 1 (14.5 ounce) can chicken broth 2 tablespoons cannabutter 2 tablespoons all-purpose flour Salt and pepper to taste 1 cup milk 1/2 cup sour cream 1 teaspoon lemon juice Directions: In a large saucepan combine asparagus, onion, and 1/2 cup chicken broth. Cover and bring to a boil over high heat. Reduce heat and simmer uncovered until asparagus is tender for about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the cannabutter over medium-low heat. Stir in the flour, salt, and pepper. Stir constantly for 2 minutes. Whisk in the remaining chicken broth, stirring constantly until the mixture is hot. Add the asparagus puree and the milk. Put the sour cream in a small bowl and stir in a ladle full of the hot soup until well blended. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature.  Do not allow the soup to boil. Serve immediately.

This traditional Japanese soup is usually served at breakfast time and is paired with rice, eggs, fish, and pickles.  Add cannabis and you will be sure to start your day off on the right foot. Prep Time: 15 minutes Cook Time: 30 minutes Serves 5 Skill Level: Easy Ingredients: 4 tablespoons cannabutter 4 green onions, thinly sliced 5 tablespoons garlic, minced 1 teaspoon thyme, minced 1-1/4 cup fresh mushrooms, thinly sliced 2 tablespoons all-purpose flour 4 cups vegetable or mushroom stock 5 tablespoons white miso 1/2 cup heavy cream salt and pepper, to taste Directions: Melt the cannabutter in a pot and sauté the green onions (leave some for garnish), garlic, and thyme for 2 minutes over medium-low heat. Add the mushrooms and cook for 4 minutes, or until the mushrooms soften. Add flour and continue cooking for another minute while stirring constantly. Add the stock and miso bring to a low simmer, stirring occasionally. Whip the heavy cream and whisk it into the soup until the soup is smooth and creamy. Season to taste with salt and pepper. Do not allow the soup to boil. Serve and garnish with leftover green onions. Cook’s Notes: Using white miso will prevent the soup from changing to a darker color.

This cabbage and carrot salad is a cold, crunchy, and super healthy perfect for those hot summer days. Prep Time: 15 minutes Serves 4 Ingredients: 1 cup cannamayo 1 lemon 2 tablespoons sugar salt 6 cups cabbage, julienne 1 cup carrots, julienne 1/4 cup green bell pepper diced super fine Directions: In a large bowl combine cannamayo, juice of the lemon, sugar, and salt. Add the cabbage, carrots, and green pepper.  Mix well. Chill for 1 hour and serve cold.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020 This soup is not only rich and creamy but it's packed with some serious flavor from the bacon and hot sauce! Prep Time: 10 minutes Cook Time: 45 minutes Serves 4 Difficulty Level: Easy Ingredients: 1 tablespoon cannaoil 3 large leeks, white and light green parts chopped, soaked 1-pound potatoes, peeled and cubed 4 cups low-sodium chicken stock 1/2 cup sour cream 1 teaspoon hot sauce Salt and pepper 4 slices thick-cut bacon, diced and cooked Directions: Heat the cannaoil in a large pot over medium-low heat. Add leeks and sauté for 10 minutes or until the leeks are softened. Add the potatoes to the pot and stir. Next, add the chicken stock and cover tightly. Cook over medium-low heat for 30-35 minutes or until the potatoes are tender. Remove the lid and use an immersion blender to blend the soup until smooth. Add sour cream, hot sauce, salt and pepper. Add the bacon and serve immediately.

This recipe can be made as quickly as you can dice up some apples, avocados, and cucumbers.  Full of fresh flavors this salad offers more than just health benefits, it is a cold refreshing salad to help you stay in the best possible state of mind to take on the day ahead of you. Prep Time: 10 minutes Serves 2 Ingredients: 2 cucumbers, finely diced 2 avocados, finely diced 2 apples, finely diced 1/4 cup cannaoil 6-8 mint leaves, chopped Directions: In a large bowl, add the cucumbers, avocados, and apples. Mix well. Drizzle the mixture with the cannaoil and toss the mixture until well coated. Next, bruise the chopped mint leaves and add to the bowl. Mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Photo Courtesy of Pixabay Published October 22, 2017 Updated May 23, 2020 This classic sandwich is a step above the rest featuring bacon seasoned with brown sugar and cayenne pepper.  You’ll never want to eat your bacon or cannabis any other way. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Skill Level: Easy Ingredients: 12 slices bacon 2 tablespoons packed brown sugar 1/2 teaspoon cayenne pepper, divided 3 large tomatoes, sliced 1 tablespoon cannaoil salt and pepper to taste 1/3 cup mayonnaise 12 slices white bread 8 leaves butter lettuce Directions: Preheat oven to 400F. On a rimmed baking sheet, arrange the bacon in a single layer and sprinkle with the brown sugar and half the cayenne pepper. Roast for 15 minutes or to desired crispiness has been reached. Toss tomatoes with cannaoil and season with salt and pepper. Drain bacon on paper towels. Spread mayonnaise on the bread and assemble sandwiches with bread, bacon, tomatoes, and lettuce. mayo

Photo by Pixabay Published October 22, 2017 Updated May 14, 2020 If you’re looking for a quick and easy salad recipe look no further as this taco salad is ready to medicate you in less than a half-hour. Prep Time: 15 minutes Cook Time: 8 minutes Serves 4 Difficulty Level: Easy Ingredients: 1-pound ground meat (turkey or beef) 1 (12 ounce) package taco seasoning 3 tablespoons cannaoil 4 cups chopped lettuce Tortilla chips as garnish for the top 1 cup salsa 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can corn 1/2 cup Mexican style shredded cheese 3/4 cup chopped tomato Directions: Cook meat until fully cooked. Drain any excess fat off from the cooked meat and add the taco seasoning according to the directions on the packet. Add the cannaoil and mix well. Set off to the side to cool. Assemble the taco salad in a glass trifle bowl in the following order: lettuce, tomato, corn, salsa, beans, seasoned beef crumbles, sour cream, Mexican cheese, and tortilla chips. Keep chilled until ready to serve. Recipe Notes: Add a layer of our cannabis guacamole for added potency!

French onion soup is a soulful recipe that brings the flavors of traditional french onion soup and cannabis together beautifully. Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Serves 6 Skill Level: Intermediate Ingredients: 4 large yellow onions 2 large sweet onions 5 tablespoons cannabutter 4 sprigs fresh thyme 2 bay leaves 3/4 cup white wine or sherry 4 cups beef broth 1-1/2 cups of water, divided 6 baguettes (diagonally sliced, 1/2-inch-thick) 6 slices Gruyere cheese Directions: Preheat oven to 340F/170C. Slice the onions into thin strings. In a large soup pot heat the onions, cannabutter, thyme, and bay leaves over medium-low heat. Stir occasionally for 5 minutes or until the onions are caramelized. Add the white wine and cook for an additional 3 minutes. Add beef broth and water. Simmer for about 45 minutes. Ladle soup into oven-safe bowls, add a slice of bread, and top with a slice of cheese. Bake for 8 minutes or until the cheese has melted to a golden brown. Serve hot.

This classic Italian appetizer is sure to please your taste buds with the fresh tomato, basil, garlic, and cannabis flavors served on top of a crusty slice of bread.  Add fresh shrimp into the mixture and grill the bread instead of toasting it for added layers of flavor. Prep Time: 5 minutes Cook Time: 5 minutes Serves: 8 Skill Level: Easy Ingredients: 2 cups cherry tomatoes, halved 2 cloves of garlic, minced 1 cup mozzarella pearls ½ cup basil 2 tablespoons cannaoil, plus extra for the drizzle Salt & pepper, to taste 8 slices of baguette 1 tablespoon balsamic vinaigrette, optional Directions: In a large bowl, combine the tomatoes, minced garlic, mozzarella pearls, chopped basil, balsamic vinegar, cannaoil, salt, and pepper. Place a spoonful of bruschetta atop the baguette slices and drizzle with additional cannaoil or balsamic vinaigrette.

Photo by Pixabay Published October 21, 2017 Updated May 23, 2020 This hot and creamy soup will definitely warm you up on a cool fall day and is a perfect pairing with grilled cheese or top with our medicated croutons. Prep Time: 5 minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 1 sliced onion 4 cups chopped tomatoes 4 whole garlic cloves 1 whole bay leaf 2 cups chicken broth 1/4 cup cannabutter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar, or to taste Directions: In a stockpot, over medium heat, combine the chopped tomatoes, onion, garlic cloves, the whole bay leaf, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a strainer and discard the food left in the strainer. In the now-empty stockpot, melt the cannabutter over medium-low heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in the tomato mixture so that no lumps form. Taste soup and depending on acidity add one teaspoon of sugar at a time. Add salt to taste. Serve hot with a sprinkle of mozzarella cheese and the cannabis garlic parmesan croutons or with a medicated. This hot and creamy soup will definitely warm you up on a cool fall day and is a perfect pairing with a medicated grilled cheese sandwich or topped with our medicated croutons.

Your party guests are sure to make these sweet chili thai wings quickly disappear.  If you want spicy AF wings, add a little sriracha to the wing sauce when preparing. Prep Time: 15 minutes Cook Time: 30 minutes Serves 4 Ingredients: 2 pounds chicken wings 2 tablespoons sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 1 cup thai sweet chili sauce 1/4 cup cannabutter 2 tablespoons soy sauce 2 teaspoons ground chili paste 1/4 cup chopped peanuts Directions: Preheat the oven to 350/170C. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake in the oven for 10 minutes. Turn the oven up to 420F/215C. Bake for an additional 10 minutes. The wings are ready when they are dark golden brown and the skin is very crispy. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the Thai sweet chili sauce, soy sauce, ground chili paste, more or less depending on the desired spiciness. Toss the baked wings in the hot sauce, top with chopped peanuts before serving. Cook’s Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F/215C. Spread wings out on a tray and bake for 8 minutes or until the skin becomes crisp again.

Freshly diced mangoes, peppers, and onions drizzled with cannaoil is a perfectly fresh and healthy cannabis infused recipe that requires no heating, just some chopping and stirring! This mango salsa is great with some tortilla chips, on top of a salad, with fish tacos, or with most Mexican inspired dishes. Prep Time: 10 minutes Serves 2 Skill Level: Easy Ingredients: 2 large ripe mangos, diced ¼ cup red bell pepper, diced 1 lime 1 tablespoon chopped fresh cilantro 2 green onion tops, sliced 1 small jalapeño pepper, stem, seeds, and membrane removed Salt and pepper 2 tablespoons cannaoil Directions: Stir together mango, diced pepper, juice of the lime, cilantro, onions, jalapeno, salt & pepper, and cannaoil in a medium bowl. Refrigerate for 20 minutes before serving.

Photo by Pixabay Published October 21, 2017 Updated May 14, 2020 When pumpkin season is in full swing this velvety soup recipe is always requested by my close adult friends and family and is sure to hit the spot on a cold day! Prep Time: 5 minutes Cook Time: 20 minutes Serves 4 Skill Level: Easy Ingredients: 1 onion, diced 1/4 cup cannaoil - get the recipe here 2 cups vegetable broth 1 14-ounce can coconut milk 1 15-ounce can pumpkin 1 teaspoon cumin 1 teaspoon curry 1 teaspoon ginger Salt and pepper to taste Directions: In a large pot over medium-low heat saute the onions in the cannaoil for 3 to 5 minutes or until onions turn soft. Add the remaining ingredients and mix until well blended. Allow to simmer over low heat for at least 15 minutes, stirring occasionally.

This is the perfect soup if you are craving something light and healthy.  Using non-GMO locally grown fresh carrots will give your soups a mega boost in freshness & in flavor. Bursting with some essential nutrients your body needs like vitamins A, K, C, B, E and cannabinoids, fiber, potassium, and folate, your body will thank you for medicating yourself! Prep Time: 5 mins Cook Time: 25 mins Serves 4 Ingredients: 2 tablespoons concentrate infused cannaoil 1 onion, diced 2 garlic cloves, minced 3 carrots, chopped 2 red peppers, chopped 1/4 cup parsley, chopped 2-1/2 cups vegetable broth salt & pepper to taste splash of balsamic vinegar before serving 1 cup vegan chickpea croutons Directions: In a medium pot, warm the concentrate infused oil. Add the onion and garlic. Sauté for 4 minutes or until onions are translucent. Add carrots, red peppers, parsley, vegetable broth, salt, and pepper. Bring to a boil, then turn the heat down to medium-low. Simmer for about 25 minutes or until the vegetables are soft. Puree the soup. Serve with a drizzle of balsamic dressing. Recipe Notes: Using a blender will cause your soup to be smooth and creamy, while an immersion blender will allow for a less smooth soup, leaving tiny bits of food. Vegetables chopped smaller will cook in 20 minutes, the larger cuts will need longer to cook. Cook longer if needed. When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less. Refrigerate for up to 3 days, freeze for up to 3 months. Cannaoil can be used in place of the shatter infused oil for more bold cannabis flavor. Concentrate-infused cannaoil have a more subtle cannabis flavor if any at all when compared to cannaoil infused with flower.

Avocado not only tastes great, but they are packed with some serious nutrients making this a super healthy dip.  We like our guacamole but if you prefer it smooth mash, the avocado chunks with a fork until you’ve reached the desired consistency. Prep Time: 15 minutes Serves: 4 Skill Level: Easy Ingredients: 3 avocados, diced 1 plum tomato, seeded and finely diced 1/4 cup finely diced onion 2 tablespoons minced cilantro 2 teaspoons garlic 1 serrano chile pepper, seeded and minced 1 teaspoon fresh lime juice 2 tablespoons of cannaoil Himalayan salt Tortilla chips Directions: In a medium bowl add avocado, tomato, onion, cilantro, chile pepper, cannaoil, garlic, and lime juice. Blend until well mixed, but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.

This smooth and creamy ranch dressing will kick up any salad or appetizer you decide to pair with this medicated recipe! Prep Time: 5 minutes Serves 1 1/2 cups Skill Level: Easy Ingredients: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup cannabis milk 1 teaspoon dried dill weed 1/2 teaspoon dried parsley 1/2 teaspoon dried chives 1/4 teaspoon onion powder 1/2 teaspoon garlic powder Salt & pepper to taste 3 teaspoons lemon juice Directions: Whisk together the mayonnaise, sour cream, and cannamilk until smooth. Mix in the spices and blend well. Whisk in the lemon juice. Pour into a jar and chill in the refrigerator. Cook’s Notes:  Good for up to a week in the refrigerator.

Up your soup and salad game with these easy to make homemade medicated croutons.  Try using different seasoning variations to adapt the recipe to pair with your soups and salads. Prep Time: 10 minutes Cook Time: 15 minutes Serves about 3/4 cup Skill Level: Easy Ingredients: 2 tablespoon cannabutter or cannaoil 1 cup diced bread cut to the desire crouton size (account for some shrinkage) 1 teaspoon garlic 1 tablespoon grated Parmesan cheese Salt and pepper Directions: Preheat the oven to 340F/170C. Melt 2 tablespoon cannabutter in a medium sauté pan over medium-low heat. Add garlic, salt, and pepper.  Mix well. Add diced bread to the seasoned cannabutter and toss until well coated. Evenly spread the croutons on a cookie sheet and bake for 15 minutes or until golden brown. Remove from the oven & sprinkle with grated Parmesan cheese. Cook’s Notes: When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less. Store for up to 3 days in an air-tight container Concentrate infused butter and oils have a more subtle cannabis flavor.

Image byC. KochfromPixabay Published October 21, 2017 Updated May 14, 2020 This delicious cannabis-infused balsamic vinaigrette is perfect for salads, soups, glaze base, or a light drizzle over fresh garden tomatoes and mozzarella! Prep Time: 10 minutes Serves 1 1/4 cups Skill Level: Easy Ingredients: 3/4 cup olive oil 1/4 cup cannaoil - get the recipe here 1/2 cup balsamic vinegar 2 teaspoon brown sugar 2 teaspoon dijon mustard 2 teaspoons honey 2 tablespoons garlic, minced 1/2 teaspoon turmeric Salt and pepper Directions: Combine the oil, cannaoil, balsamic vinegar, brown sugar, dijon mustard, honey, garlic, salt and black pepper, turmeric together in a glass jar with a tight lid. Vigorously shake until well mixed. Cook’s Notes: Refrigerate for up to 5 days in an air tight container. Concentrate infused oil has a more subtle cannabis flavor - get the recipe here

A perfect recipe for your salads, to dip fresh veggies or for a hot plate of buffalo wings. Prep Time: 10 minutes Makes 1-1/4 cups Skill Level: Easy Ingredients: 1/2 cup softened crumbled blue cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon minced garlic 2 tablespoon cannamilk 2 tablespoons freshly squeezed lemon juice Salt & pepper to taste Directions: With a fork blend the blue cheese with sour cream and mayonnaise until you have reach the desired consistency. Add remaining ingredients and mix well until combined.  Use more or less milk to reach the desired consistency. Recipe Notes:  Store in an airtight container in the refrigerator for up to 5 days.

These wings are a sweet twist on the traditional BBQ wings featuring honey, barbecue sauce, a kick of hot sauce, and cannabis flavors. Prep Time: 15 Minutes Cook Time: 30 minutes Serves: 4 Skill Level: Easy Ingredients: 2 pounds chicken wings 2 tablespoons sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 1/4 cup cannabutter - get the recipe here 1 cup barbecue sauce ½ cup honey 1 ½ tablespoons ketchup 3 tablespoons hot sauce 1 teaspoon garlic powder Directions: Preheat the oven to 350F. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake in the oven for 10 minutes. Turn the oven up to 420F. Bake for an additional 10 minutes. The wings are ready when they are golden brown and the skin is crispy. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the barbecue sauce, honey, ketchup, hot sauce, and garlic powder and mix well. Toss the baked wings in the BBQ sauce and serve with celery. Recipe Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

Who doesn’t love to devour a plate of buffalo wings with a light cannabis flavor?  Serve with blue cheese or mix up our medicated ranch dressing for some extra potency. Prep Time: 15 Minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 2 pounds chicken wings 2 tablespoon sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 2 tablespoons cannabutter 1/4 cup hot sauce 1 tablespoon honey Directions: Preheat the oven to 350F/170C. Place the wings in a large mixing bowl. Add oil, baking powder, garlic powder, onion powder, salt, and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake for 10 minutes. Turn the oven up to 420F/215C. Bake for an additional 10 minutes. The wings are ready when they are dark golden brown and the skin is crispy. In a medium saucepan over medium-low heat melt the cannabutter.  Add hot sauce and honey to the melted cannabutter. Toss the baked wings in the hot sauce and serve immediately with blue cheese and celery. Recipe Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F/215C. Spread wings out on the tray and bake for 8 minutes or until the skin becomes crisp again.