Category Archives: food

Marijuana-Infused Wine Is Here For Real, Where To Buy?

marijuana-grow-near-albany-for-states-legal-medical-marijuana-dispensariesMarijuana-infused wine is available on very limited stores.
(Photo : Drew Angerer/Getty Images)
First Posted: Oct 17, 2016 05:14 AM EDT
The controversy regarding marijuana is endless. Pro-marijuana people would love to share with others the good effects of the medical cannabis. Marijuana products such as brownies, cannabis oil and so much more flying in. Thus, a new product is made for wine and marijuana fans. The marijuana-infused wine is made available, but people can only buy it in California.

The idea of marijuana-infused wine all started when two girls met on a camping trip in Yosemite National Park in 2010. Lisa Molyneux, a cancer survivor who now owns a dispensary in Santa Cruz and a marijuana retail worked hand in hand with Louisa Sawyer Lindquist of Verdad Wines in Santa Maria. They both want to aid cancer survivors with marijuana and wine.

The result of their brilliant minds is Canna Vine, a high-end marijuana product incorporated with organically grown marijuana and biodynamically farmed grapes, made with the care of Opus One. Celebrities including Melissa Etheridge and Chelsea Handler expressed their support with the marijuana-infused product. As a matter of fact, Etheridge has her own line of wine called Know Label and it was also made by Molyneux.

The catch of the “Pot wine, also known as green wine (described, for legal reasons, as a “tincture”) has probably been around almost as long as there has been pot and wine. Now, the challenge is how to actually get it. Not only it is pricey with a price ranging from $120 to $400 a half bottle. People can buy it only in California, U.S. because it is only legal to buy it there. As for some states where marijuana is also legal such as Colorado, Oregon, and Washington, the problem is it is illegal to infuse alcohol with it, as reported by Indian Express.


However, Sawyer-Lindquist id that “Cannabis wine has been so effective as a stress reliever, as a mood elevator, and as a medicine. I have no idea what the market will be like for it, but whatever I make it I want to be safe, made from pure ingredients and, hopefully, delicious.” Etheridge added that “I think that an herb-infused wine might be the sort of beautiful bridge to helps us to understand where cannabis fits into our culture.” According to LA Times.


Meet The Chef Who’s Infusing Jewish Food with Cannabis



The “Julia Child of Pot” is reinventing the way Americans cook with cannabis, and adding a Jewish twist. It’s not just “weed butter” and “pot brownies” anymore–it’s “potato latkes with canna-pear creme fresh” and “stoned pepper pecan noodle pudding.”

All of these cannabis-infused Jewish classics and more can be found in The 420 Gourmet: The Elevated Art of Cannabis Cuisine, which hit the shelves in June. The recipes feature fresh produce and seasonal ingredients, fitting right in with other contemporary cookbooks, and drawing on Mediterranean and Mexican flavors.

According to The Forward, cookbook author “JeffThe420Chef” (he doesn’t reveal his real name) rose to fame in San Fransisco last year when he catered his first “Pot Shabbat.” His menu featured fresh vegetables and bright flavors like tamarind brussels sprouts and cannabis oil-infused matzah balls.


Jeff was raised in an Orthodox home, and grew up eating plenty of Ashkenazi classics. He got his start while experimenting with ways to make “tasteless” cannabis-infused oils and butters, which are the foundation for the recipes in his cookbook. His goal, then and now, is to help people cook healthy, medicinal meals with marijuana.

Aside from marijuana-laced challah and gefilte fish, he experiments with Middle Eastern-inspired dishes like Spinach and Feta Cana-Borekas, Cana-Lamb Tagine with Cilantro and Mint, Canna-Ganoush, and Candied Eggplant “Bacon.”

Here are a few more Jewish classics from his website:

Potzo Ball Soup
Sea Salted Canna-Caramel Hamantaschen
Canna Avocado Hummus

Tourism trends: Will travel for food, wellness and weed

traveltypes1_0603-1020x680By Anne Bauso June 3, 2016

More travelers are focusing their trips around these three themes, rather than traditional sights.

It seems business or pleasure are the only options travelers are given when defining the reasoning behind their trips, but motivations for travel aren’t always so crystal clear.

In fact, more and more travelers are going on pilgrimages to very specific destinations for reasons that don’t fall into the classic brackets of beach-laying, sight-seeing or work-trip. Here are three booming forms of tourism.


Pop quiz time! Have you obsessively documented a trip by dutifully Instagramming every beautifully presented quince tart tatin, honey-drizzled fried-chicken platter or salty-egg-topped papaya salad you’ve encountered?

Have you ever decided where to vacation based, at least partially, on the area’s local cuisine, or eateries and nightlife?

Then you might just be part of the growing sector of travelers known as “food tourists.” When deciding where to go for their next trip, travelers are increasingly factoring in a potential destination’s food and drink scene — whether it’s the local restaurants, food trucks and bars, or the nearby farms and markets, food artisans, vineyards and breweries. Hard-core food and vino lovers are often more interested in exploring a city or region’s gastronomic offerings than they are in the area’s natural or non-food-based cultural attractions.

tourismtypes5_0603-780x1080A merchant bags green beans at one of the many food markets in Barcelona, Spain. (Davide Camesasca/The New York Times)

Travelers on food sabbaticals might be set on sampling Sazeracs and muffelatas in New Orleans, going on a mission to find the best Key lime pie in Southern Florida or navigating backwoods highways in Quebec to come across a classic Canadian roadside sugar shack.

According to a 2015 report published by the Ontario Culinary Tourism Alliance (OCTA) and Skift, a travel news site, “In 2012, it was estimated that tourism expenditures on food services in the U.S. topped $201 billion, nearly a quarter of all travel income.” Because, honestly, show us the traveler who doesn’t want to eat and drink their way through a vacation.


Yoga retreats, spa getaways and other healing-focused trips may sound like a New Age fad, but humans have been going on health-driven vacations for millennia (think ancient Romans traveling to mineral baths, or sun-starved Victorians flocking to Mediterranean climes on doctors’ orders).

These days, wellness tourism is a nearly $500-billion-a-year industry, and it’s estimated to grow to $680 billion by 2017. “Wellness travel is one of the fastest growing — if not the fastest growing — tourism categories today,” says Beth McGroarty, research director at the Global Wellness Institute. GWI defines wellness tourism as “all travel associated with the pursuit of maintaining or enhancing one’s personal well-being, whether physical, mental, environmental or spiritual.” It’s a definition that McGroarty says is “willfully broad, because it spans many kinds of travel: destination spas, health and wellness resorts, fitness- or adventure-focused travel (like hiking, water sports and cycling), hot springs and wellness cruises. Even mainstream hotels — almost all the big brands from Westin to the Four Seasons — are adding more health and fitness programming.”

traveltypes4_0603-780x467Red Mountain Resort in Ivins, Utah, offers swimming, yoga, hiking and biking treks.

Tracey Welch, general manager at Red Mountain Resort in Ivins, Utah, says that most of the luxury retreat’s guests are in search of “healthy stress reduction, through reconnecting with nature and increased physical activity.” Many of Red Mountain’s guests want to immerse themselves in the stunning American Southwest surroundings, so the resort offers hiking and biking treks through Zion and Bryce Canyon National Parks.

On the more extreme end of the fitness spectrum is The Ashram, a Calabasas, Calif., wellness resort with pre-dawn wake-up calls and required 10- to 15-mile morning hikes. It’s not “ten-hut!” all the time: Guests get a daily massage before diving into an afternoon agenda of pool, weight and barre classes. Meals are totally organic, gluten-free and vegetarian (and alcohol-less!), with many ingredients coming from the Ashram’s own garden. Definitely not a cushy, mai-tai-by-the-pool experience — but there’s a six-month waiting list.

“Most of our guests come here to stop the clock and reset their body, mind and soul,” says director Catharina Hedburg.

While these well-being-centric resorts are certainly in line with the healthy living movement, McGroarty is positive that “wellness tourism is far more than a passing trend. In the coming years, the concept will increasingly reshape tourism — and how people perceive what they want to get out of travel — as we’ve known it.”

traveltypes2_0603-1020x680Pot tourists can visit Seattle, Portland or Denver and go on tours that visit shops and nurseries like this one.


Cannabis vacay, anyone? (All in favor, say “high!” Sorry, couldn’t resist.) In recent years, Colorado, Oregon, Washington and Alaska have legalized recreational marijuana and, as a result, these states are seeing a blaze of pot tourism.

Grass fanatics from all over the country are heading west to visit marijuana dispensaries and other cannabusinesses, go on canna “bus” tours to see local grow operations and other 420 facilities, take edibles cooking classes and even stay in “bud and breakfasts,” which are weed-friendly inns and hotels that allow smoking on the premises.

Those looking to combine wellness and marijuana tourism could consider Kush Tourism, a Seattle-based cannabis tour operator that offers tours in several states, including those that include cannabis massages and biking.

A warning, though, to hash-happy travelers: While recreational marijuana in these states is legal, public consumption of it is not. Here’s to your next — yes — trip.


BBQ Season Is Here! Here’s How You Smoke Cannabis-Infused Pork Ribs

imgBy Rick Bakas

Smoking pork ribs really isn’t that hard. Search Google for smoking pork ribs and you’ll find an endless amount of forums where people claim their ribs are competition worthy, and superior to the rest. Really it just comes down to seasoning, cooking slow and low and finishing sauce if desired.

True pit masters swear by using real wood, preferably dry aged real wood to smoke their meats. But most of us aren’t true pit masters. We just want to make a rack or two for our family or friends.

Being a lover of smoking and BBQ, it was high time to start testing out some different techniques to infuse my favorite smoked meats with a gentle lift of THC. Since I rub most of my meats with olive oil before seasoning, it was a logical step to use cannabis-infused olive oil instead.



One of the benefits of doing that is the oil gently cooks into the fibers of the meat. But it also gives a hint of herb flavor that can best be described as rosemary, which is the herb I used to add to my dry rubs.

The reason for becoming a pellet grill convert is because of the most important part of successfully smoking ribs—you have to control your heat over a long period of time. I was going to go with the Traeger pellet grill because that’s the brand I associate with pellet grills.

However, upon further investigation I found Traegers tend to have jamming problems where the pellets won’t load automatically. That could be a manufacturing thing that has since been corrected.

Then I came across the Camp Chef while searching for good quality, low cost grills. The two things I liked about it were (1) The temperature dial can be set to any temperature (not just high or low), and (2) There are two temperature sensors. One reads the temp inside the grill. The other is a probe you can put in the meat. That’s about as foolproof as you can get. Not many smokers have a probe to measure the internal temperature of smoking meat. That’s a big deal. And Camp Chef is based in Oregon where weed is legal, so there’s that :).

1. Start with Pork Spare Ribs

Not the baby backs, go with the Spare Ribs, which are St. Louis style with the breast bone cut off. Trim them up nicely so they look good around the edges, and make sure to trim off loose pieces of fat. Spare ribs are big and they are filling. I find they lend themselves nicely to the pellet smoker.


2. Turn on Camp Chef to 275°

Fill the grill with pellets of your choice. I find Hickory flavor to be a bit too strong for pork, so a combination of Mesquite and a fruit wood like cherry or apple are a good way to go.


3. Season with cannabis olive oil and seasoning

Coat both sides of the ribs with a thin layer of cannabis-infused olive oil. That’ll help keep the seasoning stuck on. It’ll also gently cook into the meat providing a gentle dose of good vibes. Use whatever seasoning you like. I like to use a Texas style seasoning called Hard 8 that I mail order from a smoke house in Dallas. It’s basically salt, pepper, garlic powder and onion powder. I like to mix in a little paprika because it gives the ribs a reddish color during the smoke.

When applying the seasoning, sprinkle the seasoning from a seasoning container about 24″ above the ribs. That way the seasoning will distribute evenly and create a sexy looking rack when finished. Make it rain goodness up in there.


4. Smoke Ribs for 30 Minutes at 275°

A lot of people do the 3-2-1 thing, which is fine. That’s 3 hours in the smoker, 2 hours wrapped in foil with (or without sauce), and 1 more hour out of the foil. I tweak that a bit and play to the Camp Chef’s ability to change the temperature to whatever I want. The higher temp kick starts the breaking down of fat.

5. Change Smoke Setting to ‘High Smoke’ and smoke 2 hours

The temperature will change to about 225°. You’ve rendered some of the fat at the higher temperature, now you can go slow and low with it for 2 hours or so. Pellet grills aren’t famous for imparting a heavy smoky flavor, so ‘high smoke’ actually achieves what I would consider a ‘normal’ level of smoke flavor.

6. Spritz with apple cider vinegar

Use a clean spray bottle and use it to spray a fine mist on the ribs. Sometimes I’ll season a few Tri Tips with the Hard 8 season as well. That helps keep the meat moist.

Since Tri Tips like to cook at an hour per pound at ‘High Smoke’ as well it works out nicely all this delicious meat will be done at the same time. I like to let the tri tip sit out for an hour before smoking. Season the tri tip liberally with your seasoning.


7. Sauce the ribs (extra canna-oil optional)

Using a plastic squirt bottle make a mixture of BBQ sauce and apple cider vinegar. Sometimes I do 50/50. Sometimes I’ll do 75% apple cider vinegar, and 25% BBQ sauce. You can opt to add a bit more cannabis-infused olive oil in at this stage if you’d like, but the initial dose added at the beginning should provide enough of a gentle lift.

The BBQ sauce can clog the squirt bottle, so going heavier on the vinegar will help the mixture spread evenly.


8. After 15 minutes wrap the ribs

Lay the foil dull side up and spritz the foil with apple cider vinegar where the meat will touch. Put the ribs sauce side down in the foil and wrap them tightly. Put back in the smoker and smoke for another 2 hours, give or take.

9. Get ready to chow down

You can unwrap the ribs and smoke them longer if you wish at 225° or ‘high smoke’. Take a toothpick and insert it into the meat between the bones to see how done they are. Smoking longer will dry the ribs out a bit and might not be necessary.

Sauce ’em if you like. Leave ’em dry if you like. There’s no wrong way to do this. I find the apple cider vinegar and BBQ sauce mixture gives enough flavor, but sauce on the side isn’t a bad idea. Take a good slicing knife and carefully cut between the bones and serve accordingly.


Extra Credit: The Tri Tip

The Tri Tip is super easy to hit out of the park. The key is starting with a good quality cut. The USDA Prime from Costco (blue styro) is butter if meat could be butter. Just rub with cannabis-infused olive oil and season on both sides then smoke one hour per pound on ‘high heat’ using Hickory if possible but if smoking with the ribs you’re probably using Mesquite and a fruit wood pellet.

That alone won’t do it. The magic happens when you heat your regular gas grill up as hot as you can get it and finish the Tri Tip by searing on high heat on each side for about 2-3 minutes. It activates the juices and gives a nice crust on the outside. Let the meat sit covered in foil for 5-10 minutes before devouring. Good Lord it’s delicious!!


Artisanal marijuana crabcakes: Is this the future of getting high?

May 19 at 3:15 PMmarijuana0011463414110Matt Doherty teaches a class on how to make butter with cannabis during the “Blazed and Glazed” event at Mess Hall on Sunday May 15. (Matt McClain/The Washington Post)

As Matt Doherty wrapped up his cooking demonstration, a woman in the audience raised her hand to ask a question: How long would the cannabis-infused butter he had shown them how to make keep in the fridge?

“I’ve never had it go bad,” replied Doherty, the manager of a Capitol Hill hydroponic supply store. He paused. “It doesn’t last long in my house.”

The audience at the cannabis food festival “Blazed and Glazed” giggled a little too hard at the joke. Many of the onlookers had arrived at culinary incubator Mess Hall as baked as a tray of the green herb that Doherty had put in the oven.

But wait — it’s not what you’re thinking. Hosting a cannabis cooking class is tricky when D.C. law permits a person to possess only 2 ounces of marijuana, so Doherty used oregano instead. That herb is a good stand-in for the real thing in recipes for a tincture and a mossy green cannabutter, the building blocks of cannabis cooking — which has reached new highs as penalties for growing or possessing marijuana are eased across the country.

Forget the dorm room ­brownie. Instead, think cannabis-infused burritos, French macarons, salad dressings, duck breast or a ­cannabis-infused sous-vide (or “sous weed,” as chef Mathew Ramsey put it) burger. Today, serious chefs are tinkering with the science of getting high, taking it into more rarefied culinary territory.

To the extent permissible by law, of course.

marijuana0071463414171Chocolate mousse with mint contained 25 mg of cannabis at one booth at Mess Hall’s “Blazed and Glazed” event. (Matt McClain/The Washington Post)

First, some chemistry: Tetrahydrocannabinol, or THC, is the marijuana molecule that gives you that buzz. It’s soluble in fats and alcohol, and cannabis cooks often infuse a slow-heated butter or oil with marijuana and then use it as a substitute in conventional recipes. The technique has been around for decades, but now chefs are experimenting with it more openly.

“This industry is in its infancy, it’s fascinating,” said Raquel Pelzel, a former editor at Cook’s Illustrated and the co-author of more than 20 cookbooks. Her next one, co-authored with Bob Marley’s daughter Cedella, is a collection of Caribbean-inspired recipes for dishes such as quinoa and mango salad, with instructions for making cannabutter and cannabis oil infusions and adding them in the proper dosage. It will be released on April 20 — yes, 4/20, “Weed Day” — next year.

Last month, Pelzel participated in the first-ever panel discussion on cannabis cooking at the International Association of Culinary Professionals conference. “It’s like the wild, wild West, and everyone’s looking to stake their claim,” she said.

But to do so, they have to work within the laws of various jurisdictions — and each one treats edibles differently.

Warren Brown, who brought the cupcake craze to Washington with his bakery, CakeLove, is now a partner in DC Taste Buds, an edibles company. But he won’t be the one actually putting marijuana in his jarred cakes when the effort launches later this year.

In the District, “there’s no legal way for an organization like mine to put a finger on cannabis,” he said. The company is taking a conservative approach after consulting multiple D.C. agencies and finding the laws “pretty difficult to navigate,” said partner Victoria Harris. “The language is incredibly vague.”

Instead, they will make the products and partner with medicinal cultivation centers, which will incorporate the cannabis — how, exactly, is a “trade secret,” Brown said — and sell the cakes at dispensaries.

“We’re just going to stay within the bounds of what we can do with the law, and if the law expands to allow us to bake on-site with cannabis, we’ll bake that way,” he said.

Other chefs aren’t so concerned. In New York, where medicinal marijuana is legal but recreational pot isn’t, “Hawaii” Mike Salman and his wife host a private, invitation-only cannabis supper club, preparing free five-course meals for up to 30 guests at least once a month. Their first seating takes place at — naturally — 4:20.

Salman, a self-taught chef, uses THC-infused oils and butters in dishes you might see on a restaurant menu: sesame-crusted yellowfin tuna, sous-vide chicken breast, miso black cod, lamb chops with cauliflower puree. He says he may bring the dinners to Washington someday — he has already perfected a cannabis crabcake recipe.

But the tricky thing about cooking with cannabis is that it affects every diner differently. One person’s stairway to heaven is another person’s bad trip.

With edibles, “it takes a little bit longer to metabolize and digest. You don’t feel the effects so soon,” said Kevin Sabet, president and chief executive of Smart Approaches to Marijuana, a bipartisan organization that opposes legalization. Sabet considers edibles extra dangerous: “You could be eating a beautiful lemon chiffon, and you don’t feel anything, and then half an hour later, you could be having a psychotic episode.”

“We want you to be responsible, and part of being responsible is knowing when you’re good,” said Salman, who said he paces his meals to help guests achieve a pleasant high without going overboard.

Still, he acknowledged, “You can’t control everybody.” Sometimes, people “go a little crazy, and they’ll take something off someone else’s plate. We walk through the experience with everyone in the beginning. We really try to provide an environment that is safe and comfortable.”

Cannabis restaurants are on the horizon, too, though so far, they still face plenty of obstacles. Garyn Angel is the chief executive of MagicalButter, a company that sells a $175 suite of kitchen tools to help home cooks make cannabutter. He tried to open a cannabis restaurant in Seattle two years ago, but no dice.

“It was a little ahead of its time,” he said.

Because Washington state’s Initiative 502 doesn’t permit public consumption, “you can’t have marijuana in public view in any way,” said Brian Smith, spokesman for the state liquor and cannabis board.

Even if public consumption laws were changed, a state-by-state patchwork of testing requirements and regulations governing edibles — in Washington, a sample from every batch must be tested for potency — would still pose numerous hurdles for a cannabis restaurant. And then there’s the fear of legal troubles should a guest have a bad reaction to a marijuana-infused dish.

In the meantime, trained chefs who like working with cannabis have found work in grow labs. Dain Colandro, a graduate of the Culinary Institute of America, is now director of production at Connecticut’s Advanced Grow Labs.

The more grow labs expand their product lines, “the more there’s going to be a need for chefs or trained cooks,” Colandro said. Given the amount of food science that goes into cannabis cooking, “I think they should start to teach this kind of stuff in culinary school.”

Chemistry, of course, isn’t the only important thing — chefs are interested in the flavors, too.

“Cannabis is a hard ingredient to work with,” Colandro said. “Because it’s so bitter, it could be a very aggressive or strong taste that you have to work around or try to mask.” He has found that it doesn’t pair well with acidic fruits, such as lemons. There’s also a harmony to be found in pairing certain strains with certain foods. The sativa strain produces a more vibrant buzz, so Pelzel, the cookbook author, says she thinks it goes well in breakfast foods, or a granola bar before a long hike. The mellower indica is better for desserts or an evening tea.

“Once all the stigma and the negativity surrounding it is put to bed, it will be interesting to see all the incredible ways that people dream up to use the plant,” she said.

Until then, aspiring marijuana foodies learn online, or in oregano-scented sessions such as Mess Hall’s, which drew more than 200 attendees, from 20-somethings to elderly couples.

After the demonstrations, people strolled around a marketplace where they could buy paraphernalia or, with the purchase of a T-shirt, choose a “gift” made by Giovanni Merle, a French-trained pastry chef whose chocolate mousses and macarons each contained a mellow amount of active ingredient.

“This opens the door to a lot of things,” said Melissa K., 36, who declined to give her last name. She said she usually just makes brownies, but now, “I was thinking about making some cinnamon toast, or being a little bit hipster and making avocado toast.”

But even as savory uses for cannabis enter the mainstream, junk food is still where the business is. Pot brownies will never lose their appeal. Even chef Mario Batali has posted his recipe for them. And at Colandro’s Advanced Grow Labs, they’re still the top seller.

The industry still has some growing up to do.

“I think that it’s like when you turn 21 and everyone goes out and does crazy shots and drinks silly drinks. And as you get older, you learn about Scotch and whiskey, and you start to refine and curate your palate and your collection,” Pelzel said. “I think the same thing will happen with cannabis. Everyone will be silly, and then they’ll mature.”

Cannabuzz: Juicing with Cannabis

Canna Juice Cures What Ails Ya

Our top 10 infused recipes, from pot brownies to dank drinks

i-gd2cgbm-lBy , The Cannabist Staff


As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter — next to other baking and cooking accouterments.

Yes, we cook openly with cannabis in 2014. You can buy pot-infused butters and oils at dispensaries — or you can make your own, which is what we recommend. And here’s our handy how-to on calculating THC dosage for your recipes.

So what marijuana-infused recipes did readers click on the most in 2014? Here they are — our 10 most popular recipes of 2014, crafted by Oregon-based chef Laurie Wolf (with one exception, No. 10):


1. The best cannabutter in America: Follow the directions, and you will make the best butter your weed will allow. The truth is, however, the butter is just as good as the weed you make it with. Read more.

2. An equally amazing canna-oil recipe: THC is released into the oil during the heating process, and the oils with a higher fat content absorb the most THC from the plant. Olive and coconut have higher fat content than canola. Read more.

These triple chocolate brownies can pack an unexpected punch. (Bruce Wolf, The Cannabist)
These triple chocolate brownies can pack an unexpected punch. (Bruce Wolf, The Cannabist)

3. Some next-level pot brownies:Honestly, I was too high to know if anything hurt. Yikes. In addition to making these gooey and fudgy pot brownies, I made myself a bowl of penne pasta for dinner, sautéing grape tomatoes, scallions, baby shrimp and crushed red pepper in canna-olive oil. I think I remember that it was real good.Read more.

4. The best granola bars this side of Boulder: Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks. There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. Read more.

Smokin' Mac and Cheese recipe
(Bruce Wolf, The Cannabist)

5. A truly smokin’ mac and cheese:Some say mac and cheese is the ultimate comfort food. There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender. I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing. Read more.

Photos: Keep your eyeballs entertained with these fascinating weed pics

6. Grandma’s small-batch peanut butter cookies: I make a peanut butter cookie for my medible company, Laurie and Mary Jane, but I was just given this recipe by my friend’s grandma who dared me to medicate her 50-year-old recipe. She said if I made them she would eat one. And yes, she has a card but has never used it. She will take tiny bites, I promise. Read more.

Canna-chocolate dipped strawberries
Canna-chocolate can be made easily in the microwave, and it’s versatile. In addition to pairing with fruit, try it on ice cream. (Bruce Wolf, The Cannabist)

7. Legendary chocolate-dipped strawberries: Strawberries dipped in cannabis-infused chocolate take an already pretty, sexy dessert to new heights. The glaze is made with canna-coconut oil and melted chocolate, and the strawberries coated with this dreamy dip are wonderful to share. These berries take practically no time to prepare, and will keep in the fridge overnight. Read more.

8. A coconanaberry smoothie to remember: I think that a marijuana-enhanced smoothie is a dream come true. A tall, frothy glass of blended fruits and vegetables, with key ingredients that were previously sautéed in canna-coconut oil. Read more.

9. Thai iced tea — with a kick: Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen. Read more.

10. Mile high blondies: This is a favorite of edibles entrepreneur Julie Dooley, who avoids gluten and refined sugar. The recipe has been tested at high altitude, and it makes 20 mini muffins with 10mg of THC each. Read more.

Marijuana Infused ‘Smoked Salmon’

Marijuana Infused ‘Smoked Salmon’


We admit, its a little novelty, however what is much more significant is the fact that this report came from the NY Times today.

Nowadays, most major news publications put out a couple cute marijuana stories each week. And now with NY allowing SOME for of legal marijuana in the next few months – its a sign of the times when stories like these are theNORM.

This story actually originated a couple months ago from the Huff Post – one of the leaders in mainstream outlets that cover marijuana. See their reposted video from The Smokers Club

The Huffington Post Reports:

What’s better than baked salmon? Salmon that gets you baked!

THC-infused treats are everywhere now that legal weed is becoming socially acceptable. But most of the options on the market today are sweet, likely because it’s easy to cover up the taste of marijuana with chocolate.

But the folks at Rosenberg’s Bagels in Denver are pioneers for infusing smoked salmon with THC, bringing weed over to the savory side and, more importantly, tobreakfast.

“The flavor is really great, not that weed brownie flavor that you try to cover up with chocolate,” Rosenberg’s General Manager Nicholas Bruno (aka Nicky The Fish) told The Huffington Post. “The dill, lemon and cannabis, everything melds perfectly with the fish.”

Sadly, you can’t buy stoner salmon at the shop and slap it on your bagel — yet.Rosenberg’s tested out the method for a 4/20 celebration video (above), and Nicky said the experiment was so successful that the lox legends plan to bring THC-infused fish to legal weed dispensaries nationwide.

The smoked salmon in the video was for its creators’ (legal) consumption only. But the video does show you how to make your own. In the clip — produced by The Smokers Club — high-inducing THC was extracted from the marijuana plant with Everclear, and then most of the alcohol was burned off, leaving a cannabis oil tincture to be “cold-smoked” with the salmon, Nicky said.

He told HuffPost Weird News that weed infusions are the future of smoked fish, and we’re OK with that.

“One day, we’d love to move forward with other fish, like trout, cod or anything we work with, and sell it at dispensaries,” he said. “I love fish and I love the infusion, and I want to win a Cannabis Cup for something that’s not covered in chocolate.”

Pot Tacos

Cannabis has been inhaled for decades, but in the last ten years it has been found that people are choosing to shift over making edibles as an alternative to smoking it. It is being used in many recipes such as cookies, brownies and even desserts. Studies have found that cannabis edibles help treat many disorders such as chronic pain, nervous system disorder, insomnia and more. However, a lot of people have complained about the smell and taste of cannabutter, which filters through dishes easily.

If knowing how to make cannabutter is one of the first steps in working towards a medical recipe, then knowing how to disguise its taste and smell is a bigger step. Its flavor and taste is so strong that it does require some culinary skills to disguise it.

So, while hiding the taste of cannabutter is difficult, it has been found that tacos have been able to override its powerful effects. For the untutored, a taco is a Mexican dish –in essence, a tortilla with a filling and cannabis tacos  that use taco meat to disguise the smell and taste of cannabutter. Taco meat is great when used with burritos, tacos or even salads.

Ingredients required

  • Basic taco seasoning
  • Medicated butter
  • Shredded cheddar or Mexican cheese
  • Beans
  • Toppings of choice—onion, tomato, salsa, beans, sour cream, cilantro and more
  • Taco shell


Spread the soft taco shell on a plate. Measure out how much of medicated butter (Canna butter) you need to use on the shell. Spread the butter so that it covers the whole taco. Use Taco meat over this and even it out so that it is not lumpy in places. First add the shredded cheese. Keep this in the oven (350 degrees) and wait for the cheese to melt.

Now come the different flavors- add as many as you can so that the different tastes seep through. While sour cream will blend with the cheese very well, onion and tomato can add a twang. With lettuce, beans, guac and cilantro bringing in their own flavors and tastes and the cheese and butter blending into them, the Taco takes on a new avatar which has no medicated flavor. The cannabutter merges into the whole and loses its identity.

The secret here is to use ingredients that smell and taste strong. In the midst of such competition, cannabutter will probably lose the race as it does with taco.

420 Crabmeat Casserole

Crabmeat enthusiasts will enjoy this delectably rich breakfast dish! Claw meat yields a slightly “crabbier” flavor than white meat, but either works very well.

Crabmeat Casserole Ingredients:

6 slices sandwich bread, torn into pieces
½ cup water
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 gram marijuana, finely ground
8 ounces sharp Cheddar cheese, shredded
1 pound lump crabmeat
2 large eggs
2 tablespoons Worcestershire sauce
½ cup sour cream
salt and pepper to taste

Crabmeat Casserole Edibles Directions:

  1. Place bread in a bowl with ½ cup water; let stand for 15 minutes. Put the oil in a skillet and saute onion, bell pepper, celery, garlic, and marijuana over medium fire until tender.
  2. Stir shredded cheese into bread and water mixture. Stir in sauteed vegetables and crab meat.
  3. In a mixing bowl beat the eggs, Worcestershire sauce, sour cream, and salt and pepper. Stir into crabmeat mixture.
  4. Transfer into a 2-quart baking dish and bake in a 350℉ oven for 35 minutes. Makes 8 servings.

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