Our four Favourite MMJ Recipes To Attempt At House!
Making medical marijuana edibles at home is a fun way to get creative with your MMJ supply. A hearty, home-cooked meal or sweet, sugary dessert infused with soothing MMJ is the ultimate comfort food.
The options for cooking with medical marijuana are endless thanks to the simple process of infusing oil, butter, milk, or sugar with MMJ. Using these foundational ingredients, you can make an infinity of delicious recipes. Cannabis-infused food will delight your taste buds and fill your belly while providing all the important benefits of MMJ.
In this article, we will show you some of our favorite MMJ recipes to get your belly rumbling and inspire you to get into the kitchen. Soon you’ll be coming up with original MMJ recipes all of your own! Don’t forget to let us know what you come up with.
How To Make Cannaoil, Cannabutter, And Weed-Milk
All of the best MMJ recipes start with a good MMJ-infused oil or butter. So, to make MMJ edibles at home, you will first need to make a cannaoil or cannabutter. And while you’re at it, why not make some weed-milk and golden-brown weed-sugar?
6 grams of medical marijuana1 pound of butter, or 2 cups of oil, or 2 cups of whole milk
Heat the oven to 250°F/120°C.Spread the MMJ evenly onto a baking tray.Bake the MMJ for 40 minutes (Be careful: if the oven gets higher than 250°F/120°C, the MMJ can burn).Remove the MMJ and grind into a fine powder.Heat the butter, oil, or milk in a saucepan over medium-low heat.Add the powdered MMJ and simmer for 45 minutes (do not allow the mixture to go above 200°F/93°C).Allow the mixture to cool down for 10 minutes.Strain into a bowl through a fine-mesh sieve.Refrigerate.
How To Make Golden Brown Weed-Sugar
6 grams of medical marijuana1 cup of high-proof alcohol1 cup of sugar
Heat the oven to 250°F/120°C.Spread the MMJ evenly onto a baking tray.Bake the MMJ for 40 minutes (Be careful: if the oven gets higher than 250°F/120°C, the MMJ can burn).Remove the MMJ and grind into a fine powder.Put the powdered weed into a jar and cover with the alcohol.Seal the jar and shake every 5 minutes for 20 minutes.Strain the mixture into a bowl through a cheesecloth.Mix the strained weed-infused alcohol with the sugar and spread evenly in a glass baking dish.Bake until the alcohol has evaporated and the sugar is golden.
Tasty And Tranquilizing Vegan Spaghetti Bolognaise
1 pound of mixed beans4 tablespoons of cannaoil2 onionsFresh garlic, to taste2 celery sticks (chopped)2 carrots (chopped)1 pound of fresh mushrooms (chopped)Port, a splash or two2 cups of chopped tomatoesTomato puree1 cup mushroom stock1 teaspoon saltVegan Worcester sauce, a splashPastaVegan parmesan
Soak the beans overnight. Drain and rinse before cooking.Heat the cannaoil in a saucepan. Add the beans, chopped onion, carrots, celery, and mushroom.Add the mushroom stock and a splash or two of port. Simmer.Add chopped tomatoes, a generous dollop of tomato puree, and crushed garlic. Simmer.Add salt and vegan Worcester sauce to taste.Simmer for 45 minutes.Boil pasta to taste.Serve!
Giggly Grandma’s Green Chicken Chasseur
1 tablespoon cannaoil8 chicken thighs1 teaspoon salt1/2 teaspoon freshly ground black pepper1 tablespoon cannabutter1 onion (chopped)3/4 pound mushrooms, slicedGarlic, minced (to taste)1 1/2 teaspoons flour6 tablespoons dry white wine1 cup chicken stock1 cup chopped tomatoes (drained)1/4 teaspoon dried thyme2 tablespoons chopped fresh parsley
Heat the cannaoil in a saucepan.Season the chicken and cook until browned, about 10 minutes. Remove the chicken.Add the cannabutter; sauté the onion until soft.Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook for 5 more minutes.Add flour and white wine; bring to a simmer.Stir in chicken stock, tomatoes, dried thyme, salt.Add the chicken, cover, and simmer until the chicken is cooked, about 15 minutes.Enjoy!
Double Layer Carrot (And Cannabis) Cake
For the cake layers:
2 cups of flour2 teaspoons of baking soda1/2 teaspoons of salt1 1/2 teaspoons of ground cinnamon1 cup of cannaoil1/2 cup of weed-sugar1 cup of brown sugar1 teaspoon of vanilla extract4 eggs3 cups of grated carrot1 cup of chopped pecans1/2 cup raisins
For the frosting:
8 ounces of cream cheese1 1/4 cups of powdered sugar1/2 cup of heavy whipping cream1/2 cup chopped walnuts
Mix the flour, baking soda, salt, and cinnamon together.In a separate bowl, mix the oil, sugars, and vanilla. Mix the eggs in one at a time.Preheat the oven to 350°F/180°C. Grease two 9-inch diameter baking pans and line the bottom with parchment paper. Also grease the top of the paper.Fold the dry ingredients into the wet bowl. Stir in the carrots, nuts, and raisins.Add the batter equally into the cake pans.Bake until the tops of the cake layers are springy, about 40 minutes.Remove the cakes and cool them. Peel off the parchment paper.Beat the cream cheese with a mixer until creamy.Beat in the powdered sugar until fluffy.Pour in the cream and beat.Chill the mixture.Spread the frosting onto one cake layer, and then place the other cake layer on top.Add the remaining frosting to the top of the cake and decorate with walnuts.
Finally, For Munching On The Go… Ganja Gummies!
1/2 cup of cannaoil (made with coconut oil)Soy lecithin1/2 cup of lemonade85 grams flavored gelatin2 tablespoons of unflavored gelatinGummy bear moldsDropper
Heat and stir the lemonade, cannaoil, and soy lecithin until it is melted.Stir in the flavored and unflavored gelatin.Stir on low heat for 10–15 minutes until the gelatin is fully dissolved.Put the mixture into the gummy bear molds with the dropper.Continue whisking throughout so the mixture does not begin to cool, harden, or separate. Move fast!Put the gummy bear molds in the freezer for 30 minutes.Ganja gummies… Complete!
Featured image by Hans on Pixabay