This delicious alternative to traditional tomato-based chili is a breeze to whip up in the crockpot. It’s made with cannabis-infused chicken broth, which is also a breeze to make but needs to simmer for at least four hours. When served on its own, without sour cream or shredded cheese, this is gluten-free and works within a keto diet.
 
Serves 6
 
3 boneless, skinless free-range chicken breasts
4 cups cannabis-infused organic chicken broth (recipe follows)
2 15-ounce cans cannellini beans
1 7-ounce can diced green chilies
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper
¼ cup cilantro, chopped
1 lime, cut into wedges
Sour cream or plain Greek yogurt (for serving)
Shredded cheddar and/or jack cheese (for serving)
Crockpot with low-temperature setting
Blender
 
Place chicken in crockpot and add chicken broth, beans, chilies, garlic, onion, cumin, oregano, salt and cayenne. Stir. Cover and cook on low for 6 to 8 hours.
 
When chicken is fully cooked, remove from crockpot and let cool. Shred and set aside.
 
Transfer several ladles of chili mixture (about 1/4 to 1/2 of it) to blender. Puree until thickened, then stir in with remaining chili.
 
Stir in chicken and cilantro.
 
Serve in bowls with limes, sour cream or yogurt and shredded cheese. Tortilla chips are always welcome.
 
Leftovers can be stored in a labeled airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months.
 
Easy Cannabis-Infused Chicken Broth
 
1 32-ounce carton organic chicken broth
1/4 ounce cannabis flower or trim
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
 
Grind cannabis to a powder in coffee grinder or with mortar and pestle.
 
Combine broth and cannabis in crockpot and set to low.
 
Simmer very slowly, stirring occasionally, for at least 4-8 hours. Let cool slightly.
 
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour broth through to catch all solids. Repeat until broth is clear.
 
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.

This is the perfect vegan breakfast smoothie, full of protein and antioxidants. Matcha has about half the caffeine of coffee, but in green tea the caffeine binds with L-theanine, which slows the body’s absorption. That means a longer, mellower, less jittery energy boost. 

Serves 2

1 avocado, peeled, pitted and quartered
6 raw cashews, soaked overnight and dried
1 tablespoon maple syrup
2 tablespoons matcha
1/4 cup cannabis-infused coconut milk (recipe follows)
3/4 cup coconut milk
6 ice cubes

Place all ingredients in a blender and blend until smooth.

Cannabis-Infused Coconut Milk
 
32 ounces coconut milk
1 - 2 grams high-CBD cannabis flower, ground
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine coconut milk and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often with a wooden spoon.
 
As soon as it begins to simmer, reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Let cool.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.

Because I’m celebrating National Popcorn Day in San Diego, where tacos rule. Nutritional yeast adds vitamins and gives this a slightly cheesy flavor, but you can skip it if you don’t have any on hand.
 
Serves 4-6
 
½ cup popcorn
2 tablespoons coconut oil
¼ cup cannabis-infused coconut oil (recipe follows)
1 tablespoon taco seasoning, or more to taste (recipe follows)
Zest of 1 lime
2 tablespoons nutritional yeast (optional)
 
Heat 2 tablespoons coconut oil in a heavy-bottom pan over medium-high heat. Place one popcorn kernel in the oil. When it pops, add the rest, cover with lid, and shake pot gently until popping stops, about 3 minutes. Transfer to a large bowl.
 
Melt cannabis-infused coconut oil over low heat. Drizzle with cannabis-infused coconut oil. Toss popcorn with taco seasoning, lime zest, and nutritional yeast in a large bowl.
 
 
Cannabis-Infused Coconut Oil
 
¼ to 1/2 ounce dried and cured cannabis (or preferred dosage)
¼ cup coconut oil, warmed and melted
Coffee grinder or mortar and pestle
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
 
Place cannabis in coffee grinder and grind until it is almost a fine powder or grind using a mortar and pestle. Set aside.
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Place ¼ cup oil or butter into Mason jar. Place jar in water in crockpot to melt it.
 
Once the butter or oil has liquefied, scrape out all cannabis from grinder and combine with butter or oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
 
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
 
Remove jar from crockpot and let cool slightly.
 
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
 
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
 
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
 
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
 
 
Taco Seasoning
 
½ teaspoon ground cumin
½ tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
 
Place all ingredients in a jar and screw lid on tight. Shake vigorously until well blended.

Customize this quick, nutritious breakfast any way you want—to match the seasons, your mood, your tastes and nutritional needs. I infuse almond milk with a CBD-dominant strain, but you can use any type of milk and whatever fruits and nuts you have on hand. This is gluten-free and can be vegan if you leave out the yogurt. Sometimes I add a teaspoon of dark coconut sugar if I’m feeling a little naughty.
 
Makes 1 serving
 
1 apple, diced
½ cup cannabis-infused almond milk (recipe follows)
½ cup rolled oats
½ cup plain Greek yogurt
1-1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
1 tablespoon chia seeds (optional)
1 small handful chopped pecans or walnuts
1 small handful dried cranberries or cherries (optional)
Jar with lid
 
Stir together apple, almond milk, yogurt, syrup, cinnamon, nutmeg, vanilla and chia seeds, if using, in mixing bowl until well combined.
 
Spoon into jar. Cover with lid and refrigerate, for at least 4 hours. Oatmeal is best if it chills overnight and will keep in the refrigerator for up to 5 days.
 
In the morning, toast pecans or walnuts over low heat for about 5 minutes. Stir nuts and raisins into oatmeal.
 
Eat cold or gently heat.
 
 
Cannabis-Infused Almond Milk
 
32 ounces almond milk
1 - 2 grams cannabis flower, ground
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine almond milk and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often with a wooden spoon.
 
As soon as it begins to simmer, reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Let cool.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.

This soup is super easy to throw together. Small pasta like ditalini or tiny shells is traditionally used in minestrone, but you can make this gluten-free by substituting wild rice. Eliminate the beans to keep it Paleo-friendly. If you eat meat, adding lamb or chicken meatballs makes this a meal.
 
Serves 4
 
1 tablespoon extra-virgin olive oil
1 leek, sliced into ¼ inch rounds
2 cloves garlic, thinly sliced
1/8 cup cannabis-infused extra-virgin olive oil (recipe follows)
32-ounce package chicken broth
1 cup peeled carrots, cut into ½ inch rounds 1 cup small pasta or wild rice
1 19-ounce can cannellini beans, drained
1 cup baby spinach, packed
¼ cup Parmesan, finely grated, plus more for serving
Pistachio Pesto (recipe follows)
Handful of fresh basil, chopped
 
Heat 1 tablespoon oil in a large soup pot and saute leek and carrots until soft, stirring often (about 3 minutes).
 
Add garlic, cook for 1 minute. Add broth and 1 cup water. Bring to low simmer.
 
Add pasta, spinach, cannellini beans, and remaining Parmesan. Stir until spinach is wilted and Parmesan is melted.
 
Garnish with a dollop of Pistachio Pesto, chopped basil, and Parmesan.
 
 
Pistachio Pesto
 
1 garlic clove, chopped
1 cup basil leaves, packed
1 cup Italian parsley leaves
1/2 cup cannabis-infused olive oil
1/2 cup Parmesan, finely grated
1/2 teaspoon lemon zest, finely grated
1/8 cup raw pistachios, crushed
Salt and pepper to taste
Food processor
 
In food processor, pulse garlic, basil, parsley, and about 1/4 cup oil until it turns into a coarse puree.
 
Transfer to a bowl, mix using a wooden spoon with Parmesan, lemon zest, crushed nuts, and remaining oil.
 
Season with salt and pepper to taste.
 
 
Cannabis-Infused Olive Oil
 
¼ to 1/2 ounce dried and cured cannabis
¼ cup extra-virgin olive oil
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Combine oil and cannabis in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
 
Place jar in crockpot, place lid on crockpot and let simmer on low in the water bath for anywhere from 2 to 8 hours.
 
Remove jar from crockpot and let cool slightly.
 
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
 
Carefully pour oil through the strainer, scraping out as much as you can from the jar.
 
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
 
Once oil is cool, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.

Serves 6
 
1 cup organic heavy cream
1/3 cup cured and trimmed cannabis flowers, ground
1 fresh vanilla bean
3/4 tablespoon ground ginger
1 cinnamon stick
2 tablespoons water
2 teaspoons unflavored gelatin or agar
2 cups organic buttermilk
½ cup sugar
Orange sauce (recipe follows)
Double boiler
Cheesecloth or coffee filter
Fine mesh strainer
Ramekins, custard cups, cocktail glasses, or martini glasses
 
Preheat oven to 170°F.
 
Combine heavy cream and cannabis in a double boiler. Simmer over low heat for 1 hour.  Let cool and clean the double boiler pan because you’ll need it for next step.
 
Place cheesecloth or coffee filter inside strainer. Strain out cannabis solids. 
 
Lightly oil 6 ramekins, custard cups, cocktail glasses, or martini glasses.
 
Split vanilla bean pod and scrape seeds from pod into a small bowl. Set aside.
 
In the top of the double boiler, sprinkle gelatin or agar over 1 cup of buttermilk. Do not heat.
 
Meanwhile, combine cannabis-infused cream, sugar, ginger, and cinnamon stick in a saucepan. Bring to a boil over medium-low heat.
 
As soon as cream and sugar boil, pour into gelatin mixture in double boiler. Heat gently, stirring constantly with a whisk, until gelatin dissolves, about 5 minutes.
 
Whisk in remaining cup of buttermilk and vanilla and remove from heat. Remove cinnamon stick and vanilla bean pod.
 
Divide among ramekins or glasses and chill until set, about 4 hours.
 
Orange Sauce
 
3 oranges
3 tablespoons sugar
1 tablespoon butter
 
Juice oranges. Cut the peel of 1 orange into small strips. Break the flesh into half-inchish pieces.
 
Combine orange juice, orange, peel, sugar, and butter in a small saucepan. Simmer over medium-low heat, stirring occasionally, until thick, about 12 minutes.
 
Remove from heat and let cool. Refrigerate until ready to use.

The French peasant dish cassoulet is perfect for chilly nights and super easy to make in a crockpot. The addition of two small cannabis flowers gives this dish its therapeutic edge. Duck, bacon, sausage and pork provide a ridiculous amount of fat for lipid-soluble THC and CBD to grab onto, so it doesn’t take much cannabis to make this a potent stew. If you’re experimenting, start low. Seasoned duck legs need to marinate overnight, so please plan accordingly.
 
2 duck legs
2 cups duck fat, melted
4 tablespoons salt
6 garlic cloves, peeled and smashed
¼ pound slab bacon, not sliced
4 sweet Italian sausages
1- 2 small raw or cured cannabis flowers (about 1 gram), coarsely crumbled
½ pound dried small white navy beans
1 medium onion, chopped
2 carrots, peeled and sliced into large chunks
2 cups tomatoes, cored and chopped, with their juice
1/2 teaspoon dried thyme
2 bay leaves
1 pound boneless pork shoulder
Chicken, beef or vegetable stock, water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs (optional)
Mortar and pestle (optional)
Plastic wrap
Paper towels
Crockpot
Deep casserole or Dutch oven (optional)
 
Smash together salt and 2 garlic cloves using the back of a spoon. Stir into duck fat. Set aside one tablespoon and refrigerate. Rub the rest on duck legs. Wrap legs in plastic and refrigerate overnight.

The next day, melt the tablespoon of duck fat in a frying pan and brown sausages evenly. Remove from pan and drain on paper towels. In the same pan, brown duck legs evenly. Remove from pan and drain on paper towels.

In a crockpot, combine duck, sausages, pork shoulder, bacon, cannabis, 4 cloves crushed garlic, navy beans, onion, carrots, tomatoes, thyme and bay leaves. Add stock or water to cover by 2 inches. Cover and cook on low heat for 8 to 10 hours. Salt and pepper to taste.

If you like a crust on your cassoulet, preheat oven to 400 degrees. Move stew from crockpot to a deep casserole or Dutch oven. Cover with bread crumbs and heat until bread crumbs brown, about 15 minutes.