Julia Chiles - Weed-Suffused Recipes: A Complete Cookbook of High-Inducing Dish Ideas!
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Weed-Suffused Recipes
A Complete Cookbook of High-Inducing Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
If you live in a state with legal marijuana, youll have probably seen all the edibles available in dispensaries. Pre-made treats infused with pot are available readily in cannabis-legal states, and of course, everyone who desires it has a source for weed in states where its not legalized yet.
But edibles often contain corn syrup and sugar, and other ingredients that are not healthy for you. When you make your own infused meals and snacks, you can tailor the amount of weed and other ingredients to your own preferences.
My first couple of recipes are for canna-butter and canna-oil, which is the way you will usually get weed into your feed. Some recipes call for nuggets of weed, or ground weed powder.
In addition, you need to know the level of weed you and your guests are comfortable with. Dont use more than you or your guests can tolerate easily.
When preparing to make weed recipes, remember that you cant dissolve cannabis in water. It needs to be added to a fatty substance, usually butter, or an oil, or even a dairy product. In this way, you will be able to incorporate your weed into dishes properly.
Cooking with weed is fun and rewarding, once you have some experience with it. Its more than just tossing pot into a recipe it has to be formulated as pointed out one paragraph up. But there are so many dishes that work well with cannabis. Here are my easy to follow weed-infused recipes
This recipe will show you a quick way to use butter as a vehicle for cannabis. Its pretty simple to make, and you can use the canna-butter in many recipes.
Makes 90 Servings
Cooking + Prep Time: 3 1/4 hours
Ingredients:
- 7 g. of cannabis
- 1 pound of butter, unsalted
Instructions:
1. Bring 1 quart of filtered water to boil in medium sauce pan.
2. When water reaches a boil, place butter in pan. Melt it fully.
3. After butter melts, add your weed.
4. Once you have added the marijuana, turn the heat down to a slow simmer. Allow weed to cook for three hours or so.
5. When the canna-butter is done, the top will change from watery to thick and glossy.
6. As canna-butter cooks, set up a bowl to hold the mixture. Place two layers of cheesecloth on top. Secure them with tape, elastic or string. Strain canna-butter over bowl. Be careful so you wont spill any.
7. After youve emptied sauce pan ingredients into your bowl, remove cheesecloth. Squeeze out any butter remaining.
8. Give the canna-butter an hour to cool down. Place in refrigerator till butter rises to top and looks solid.
9. Run a kitchen knife around edges. Lift butter off carefully.
10. Place butter facing down on cutting board. Scrape off excess cooking water. Now its good to go.
You can add marijuana to many types of oil, like veggie oil, canola oil, etc. This makes it easier to include in lots of different dishes. Weed oil is soluble in fat, and this Makes it bond with food more easily.
Makes 1 cup
Cooking + Prep Time: 4-8 hours slow cooker time
Ingredients:
- 1 1/4 cups of oil it can be coconut, olive, canola, vegetable, etc.
- 1/2 oz. of dried weed buds, average quality is fine
- 4 cups of filtered water
Instructions:
1. Add the weed, water and oil to your slow cooker. Cook on the LOW setting for four to eight hours. Its ready to use after that time.
Weed chills you out in the morning check out these breakfast recipes
This recipe fuses many breakfast tastes in one delicious quiche, with potatoes, cheese, ham, eggs and weed. Leftovers are great for lunch or dinner.
Makes 2-4 Servings
Cooking + Prep Time: 1 hour 20 minutes
Ingredients:
- 2 x 12-oz. pkgs. shredded potatoes, frozen
- 1/3 cup of canna-butter, melted
- 1 cup of cooked ham, diced
- 1 cup Monterey Jack cheese shreds
- 2 eggs, large
- 1/2 cup of whipping cream, heavy
Instructions:
1. Preheat the oven to 425F.
2. Squeeze excess water, if any, from your potatoes. Mix them with the melted canna-butter.
3. Spoon buttered potatoes on 10 pie plate (ungreased). Press in sides and bottom and bake for 20-25 minutes.
4. Remove pan from oven. Layer ham cheese shreds on the top of potatoes.
5. Beat cream and eggs together in small sized bowl. Pour mixture on top of ham and shredded cheese.
6. Bake for 1/2 hour longer. Serve while warm.
This is a delicious weed breakfast, with the great appeal of French toast. Baking and getting baked has never been so pleasant.
Makes 1-3 Servings
Cooking + Prep Time: 1 1/2 hour
Ingredients:
- 1 baguette, French
- 3 tbsp. of canna-butter
- 1 tbsp. of butter, regular
- 4 eggs, large
- 1 cup of milk, whole
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