Learn how to decarboxylate your cannabis before cooking with it, if you wish to achieve the full psychoactive effect.
This recipe uses cannabis coconut oil. For directions on making cannabis infused coconut oil, check out this guide.
1 cub cubed pumpkin
1/2 cub cubed Japanese eggplant
1 cup trimmed green beans
1 red pepper deseeded and cubed
1 cup chopped coriander
1 tablespoon crushed garlic
1 tablespoon crushed ginger
3 tablespoons gluten free sweet and dark soy sauce
2 tablespoons cannabis coconut oil
Hot sauce to taste
1. Steam pumpkin cubes for 4 minutes and reserve
2. Heat oil in a large wok or frying pan and add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine
3. Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine
4. Turn off the heat and squeeze in the juice of half the lime and most of the coriander
5. Garnish with hot sauce, remaining lime wedges and coriander
The most important thing to remember is that the vegetables you choose must be fresh. Serve this with some quinoa or wild rice if desired. Dose yourself safely and be sure to have a non-medicated side dish to help you fill up so you don’t eat too much. Clearly labeling leftovers and medicated items is recommended.
For more recipes like this, visit the Stoner’s Cookbook here.
Who doesn’t love chicken soup? It’s the go-to comfort food for many folks, whether they’ve got a cold or they just need a tasty dish to warm their bellies. How could you possibly improve on this time-tested favorite? By medicating it with cannabis, of course, which can only serve to add to the medicinal and comforting benefits already prevalent in chicken soup. We found a tasty recipe for homemade marijuana chicken soup on the web right here, and we would love to share it with you. These proportions will make about 6 servings.
- 1 tablespoon marijuana butter
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup peas
- 2 quarts chicken broth
- 1/2 quart vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 7 grams of ground marijuana buds
You can also substitute the ground marijuana buds with droppers of cannabis tincture – however, the dosage of the tincture will vary between product to product.
- In a large pot, melt marijuana butter over medium heat. Cook onion and celery in butter until tender, or about 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Add ground marijuana buds.
- Bring to a boil, then reduce heat and simmer for 20 minutes before serving.