As soon as my friend Melissa Rapoport (melissarapoport.com) posted the recipe for this pie, I knew I was going to infuse it. It was the perfect way to try out my new LEVO machine, which makes oil infusions so easy. It might be the best pie I’ve ever made—and it contains no sugar!
 
In addition to using cannabis-infused coconut oil, I made a few tweaks to Melissa’s recipe based on what I had on hand. I don’t have a food processor, so I made the crust and the filling in a blender—worked fine. I used pecans instead of walnuts for the crust—you can use your favorite nut (macadamia could be incredible). You can use regular limes if you can't find key limes, and you can infuse your oil the old-school way if you don't have a LEVO.

1/8 ounce cured cannabis flower, coarsely ground
1 cup virgin coconut oil, melted
1 cup unsweetened, shredded coconut
1 cup raw pecans
¼ teaspoon sea salt
6 medjool dates, pitted
1½ cups ripe avocado (about 3)
2/3 cup freshly squeezed key lime juice (about 1 pound)
¾ cup raw, local honey
1/8 teaspoon sea salt

Preheat oven to 220 degrees Fahrenheit.
 
Line a baking dish or sheet with parchment paper. Place ground cannabis flower in single layer on the dish and cover with aluminum foil. Bake for 45 minutes. Remove from oven and let cool for about 30 minutes.
 
Loosely pack cannabis in LEVO herb pod, securely attach silicone cap, and place pod inside reservoir.
 
Add coconut oil to reservoir to completely submerge the pod. Close the lid.
 
Set LEVO to 175 degrees Fahrenheit and infusion timer for 2 hours.
 
When cycle is complete, place a jar under spout. Press and hold “drip” button to dispense.
 
In a blender or a food processor with an S blade, combine coconut, walnuts, and salt. Blend until finely ground.

Add dates and mix until mixture combines. Do not over process.

Press mixture into the bottom of a 9-inch pie plate. Set aside.
.
In blender or food processor, combine avocado, lime juice, honey and salt. Blend until combined.

Add 1 cup of infused coconut oil (you will have about a cup leftover) and process until mixture is smooth.

Spoon mixture evenly into pie plate and refrigerate for 2 hours.

Serve cold, topped with coconut whipped cream.

Photo by Povy Kendal Atchison for the Cannabis Kitchen Cookbook

So, maybe this year you’re roasting a chicken instead of a turkey. You can still make it festive.
 
My copy of the Cannabis Kitchen Cookbook is getting a lot of good use this holiday. Chef Joey Galeano’s Cannabis-Roasted Chicken with Onions, Carrots, and Fennel is perfect for an intimate holiday. This bird is slathered with cannabis-infused olive oil and canna-butter while roasting—oh, yeah!—and it’s just as good without the weed.
 
Chef Joey slathers a 5- to 6-pound bird with six tablespoons of cannabis-infused olive oil and four tablespoons of cannabis-infused butter and roasts it with carrots, fennel, and onions brushed with cannabis-infused oil for a psychoactive feast. Joey’s goal is to layer every plate so that it includes somewhere between 75 and 100 milligrams of cannabis, which is a very high dose for most people. You can make this less potent by substituting non-infused olive oil or butter. (If you use non-infused oil, the vegetables will be mostly cannabis-free.) If you can get it, a classic sativa with lemon undertones such as spicy, full-bodied Lamb’s Breath nicely complements this classic dish.
​
Serves 6
 
1 5–6 pound roasting chicken
4 tablespoons (½ stick) cannabis-infused butter, melted
6 tablespoons cannabis-infused extra-virgin olive oil
1 tablespoon garlic powder
4 tablespoons poultry seasoning
3 tablespoons pink Himalayan salt
1 tablespoon freshly ground black pepper
1 large bunch fresh thyme (about 30 sprigs)
1 Meyer lemon, halved
1 bulb garlic, cut in half crosswise
1 large yellow onion, thickly sliced
20–25 baby carrots
1 bulb fennel, tops removed, cut into wedges (optional)
3–5 garlic cloves, smashed and finely chopped
 
Preheat oven to 350°F.

Remove everything inside chicken. Rinse chicken inside and out. Remove excess fat and leftover pin feathers on back of chicken and pat outside dry.

Whisk butter, half of oil, garlic powder, and poultry seasoning together in a small bowl and rub liberally onto chicken skin. Salt and pepper inside of chicken.

Stuff chicken cavity with 20 to 27 sprigs of thyme, both lemon halves, and garlic bulb.

Tie legs together with kitchen string and tuck wing tips under body of chicken.

Place onions, carrots, and fennel in a 9ʺ x 13ʺ roasting pan. Toss with remaining oil, salt, pepper, and 20 sprigs of thyme. Spread around the bottom of pan and place chicken on top.

Roast chicken for 1½–2 hours or until the internal temperature reaches 160°F.

Remove chicken and vegetables; transfer to a platter. Cover with aluminum foil for about 20 minutes.
Slice chicken and serve with vegetables.

PHOTO BY POVY KENDAL ATCHISON FOR THE CANNABIS KITCHEN COOKBOOK

Maybe you don’t need to make a whole pie for Thanksgiving this year. These are fun. Chef Scott Durrah’s Pumpkin Praline Mousse Cups with Cannabis Coconut Nectar from the Cannabis Kitchen Cookbook are sweetened with stevia and coconut syrup (or you can sub maple syrup) and thickened with Irish moss, a seaweed you can order online. They’re a fun way to end a meal. 

Serves 6
 
2¾ cups pumpkin meat (4–5-pound pumpkin)
¾ cup Irish moss
1½ cups water + ¼–½ cup water
7 tablespoons coconut nectar or maple syrup
4 drops liquid stevia
2 tablespoons pumpkin pie spice
1/8 teaspoon sea salt
½ cup cannabis-infused coconut oil, melted
¼ cup sugar
splash of lemon juice
6 whole pecans
6 chocolate cups
decorating bag
 
Preheat oven to 350°F.

Cut pumpkin in half, scoop out seeds and pulp (save the seeds for roasting). Place pumpkin, cut side down, on parchment-lined baking sheet. Bake until flesh is easily pierced with a fork, about 45 minutes. Remove from oven and scoop out flesh into a bowl.

Rinse Irish moss well. Place in saucepan with 1½ cups water and boil on medium-high heat for 15 minutes. Remove pan from heat and let cool for 15 minutes.

In a blender, mixer, or food processor, blend Irish moss, cooked pumpkin, coconut nectar or maple syrup, stevia, pumpkin pie spice, and sea salt until completely smooth and creamy. Add coconut oil and blend to incorporate.

Peel paper liner from chocolate cups and arrange on a platter.

Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate shells. Refrigerate.

Place sugar and lemon juice in a pot and add enough water to make the mixture resemble wet sand. Stir to combine and cook over medium-high heat until mixture is a nice amber color. Remove from heat.

Use a fork to dip pecans into sugar water and soak until pecans are well-coated. Transfer to a plate lined with waxed paper and let cool.

Take mousse cups from refrigerator and place a pecan on top of each one.
​
Refrigerate in a labeled container until set, about 30 minutes or up to 1 day before serving.

1/2 cup (1 stick) unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet baking chocolate bars, finely chopped
2/3 cup sugar
2 teaspoons espresso powder
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1/2 teaspoon baking powder
 
Preheat oven to 350°F. Grease an 8-inch round cake pan (a cast iron pan will also work fine). Line with parchment paper, then generously grease the parchment paper.
 
In a double boiler, combine butter and chopped chocolate, stirring until completely melted and smooth. Let cool for 2-3 minutes.

Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Whisk in the cocoa powder, salt, and baking powder.

Pour and spread batter into prepared pan.

Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Place the cake on the center rack and shut the oven door so steam gets trapped inside.
 
Bake for 30-40 minutes until the edges are set and a toothpick inserted into the center of the cake comes out clean. Begin checking it at 25 minutes.

Remove from the oven to a cooling rack, and cool for 10 minutes in the cake pan.

Run a sharp knife around the edges, then quickly invert cake onto a serving plate or cake stand. Cool completely.

Top with mocha whipped cream.
​
Mocha Whipped Cream

​1 teaspoon espresso powder
1 teaspoon warm water
1 cup cold cannabis-infused heavy cream (recipe follows)
3 tablespoons confectioners’ sugar 
1 tablespoon unsweetened cocoa powder
 
Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes.
 
Using a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
 
Cannabis-Infused Heavy Cream
 
32 ounces heavy cream
1 - 2 grams cannabis flower, ground
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine cream 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.

Serves 1
 
2 ounces mango nectar
 
½ ounce freshly squeezed lime juice (preferably key limes)
 
½ ounce freshly squeezed lemon juice
 
2 ounces ginger beer
 
1 packet Stillwater Ripple (10 milligrams THC or CBD)
 
1 lime wheel, for garnish
 
 
Fill cocktail shaker with ice. Add mango nectar, lime juice and Ripple. Shake well.
 
Strain into ice-filled glass or cup.
 
Pour ginger beer over to fill cup.
 
Garnish with lime wheel.
 

​1 cup Italian-style Panko bread crumbs
4 teaspoons cannabis-infused olive oil
1 teaspoon salt
4 cups uncooked elbow macaroni
2 tablespoon butter
2 eggs, beaten
2 cups milk
3 cups shredded sharp cheddar cheese
3 cups shredded mozzarella cheese
3 cups Parmesan cheese
2 teaspoons truffle oil
Truff white-truffle-infused hot sauce
mini muffin tin, greased

Preheat oven to 350 F.
Cook macaroni in salted water for 8 minutes, until al dente. Drain.
In a bowl, combine bread crumbs, olive oil, and salt.
Combine butter, egg, and macaroni.
Stir in all but 1/2 cup of the sharp cheddar cheese, milk, and truffle oil. Stir until well combined.
Spoon into muffin tins.
Top with reserved cheese and bread crumbs.
Bake for 30 minutes. Let cool for 5 minutes before removing from muffin tin.
Garnish with truffle hot sauce.

You can use canna-butter instead of canna-ghee for this recipe, but it will no longer qualify as Keto. You could also dunk these in cannabis-infused ghee or butter before rolling them in the cinnamon mixture IF you have the tolerance for that level of potency.
 
2 large eggs, room temperature
¼ teaspoon unsweetened almond milk
1 teaspoon vanilla extract
4 tablespoons cannabis-infused ghee, melted, divided
3/4 cup Swerve sweetener, divided
1 cup super-fine almond flour
½ tablespoon coconut flour
¼ teaspoon xanthan gum
4 teaspoons ground cinnamon, divided
1-1/2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
greased mini muffin pan
baking rack
 
Preheat oven to 350 F.
 
Whisk together eggs, almond milk, apple cide vinegar, melted ghee, vanilla and ¼ cup Swerve in large bowl.
 
In a separate smaller bowl, whisk almond flour, coconut flour, xanthan gum, 2 teaspoons of the cinnamon, baking powder, baking soda and salt.
 
Slowly add dry ingredients to wet ingredients in large bowl and stir to combine.
 
Spoon batter evenly into muffin tin.
 
Bake for 12-14 minutes until toothpick inserted into cake comes out clean.
 
While they’re in the oven, melt 2 tablespoons ghee. Stir together ½ cup Swerve and 2 teaspoons cinnamon.
 
Remove from pan and transfer to baking rack to cool.
 
When they’re cool enough to handle, dunk each cake into melted ghee, then roll in cinnamon.
 

Dutch Babies are kind of a cross between a crepe and a popover, and they’re absolutely delicious. They’re usually made with flour and served with lemon or fruit preserves and powdered sugar—so not exactly the healthiest choice as I do my best to avoid carbs and sugar.
 
The good news is, there’s a Keto-friendly option! This Canna-Keto Margherita Dutch Baby calls for marinara and fresh mozzarella on a fluffy bed made from eggs, almond flour and Parmesan. You can make your own marinara from the tomatoes in your garden, or if you’re in a hurry, Rao’s jarred marinara is pretty damn good.
 
This is amazing right out of the pan, and it keeps really well in the refrigerator for snacking.
​



​Serves 2

10-12 (about 2 pounds) or 1 28-ounce can of peeled whole tomatoes
¼ cup water
¼ cup cannabis-infused extra-virgin olive oil
8 cloves garlic, peeled and sliced thinly
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2-3 stems fresh oregano
4 large eggs, yolks separated from whites
¼ teaspoon cream of tartar
1 tablespoon duck fat (you can sub butter)
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
⅓ cup no-sugar-added marinara sauce
4 ounces fresh mozzarella, sliced
1 tablespoon chopped fresh basil
Salt and pepper to taste
 
Heat olive oil over medium heat in nonstick skillet. Stir in garlic slices until they turn golden.

Add tomatoes and water. Simmer, stirring occasionally, for about 5 minutes.

Add oregano. Simmer, stirring occasionally, for about 15 minutes.
 
 Meanwhile, combine egg whites and cream of tartar in a medium-size bowl. Beat with an electric mixer until stiff peaks form.

Preheat the broiler to high.

Grease an 8-inch cast iron skillet with duck fat or butter and place over medium heat.

Gently fold egg yolks, Parmesan, and Italian seasoning into the egg whites.

Pour mixture into the hot pan. Cook for 1 minute.

Broil for 5 minutes. Remove from oven.

Top with the tomato sauce and mozzarella slices. (You'll probably end up with extra sauce for later.)

Broil for about 5 minutes more, until the cheese is melted.

Top with fresh basil.

Makes 9 large or 12 small muffins

2½ cups almond flour
¼ teaspoon baking powder
½ teaspoon salt
1 egg
¼ cup unsalted cannabis-infused butter, melted and cooled to room temperature
3/4 cup heavy cream
1/4 teaspoon almond extract
1/8 cup Swerve sweetener
½ teaspoon baking soda
½ cup fresh blueberries
Muffin pan
 
Preheat oven to 375 Fahrenheit. If not using a silicone muffin pan, grease muffin pan or line with cupcake papers.

In a small bowl, whisk together almond flour, baking powder, and salt.

In a large bowl, whisk together melted butter, heavy cream, egg, almond extract, Swerve, and baking soda.

Add almond flour mixture to wet ingredients. Stir gently to combine.

Fold in blueberries.

Spoon batter into the muffin tin.

Bake about 15 minutes, until a toothpick inserted into a muffin comes out clean.

Allow muffins cool for 10 minutes in the pan before eating.
​
Store in the refrigerator.

Aside from a little preparatory chopping, this couldn’t be easier to make. Infuse with a lemony sativa for a great dinner party appetizer.
 
Serves 4
 
1 cucumber, peeled and chopped
2 poblano peppers, chopped
3 ripe yellow tomatoes, chopped
1/8 cup chopped white onion
1 avocado, chopped
1 cup vegetable stock
1 teaspoon freshly squeezed lemon juice
2 tablespoons cannabis-infused extra-virgin olive oil
¾ cup parsley
1 clove garlic
1 teaspoon salt
Fine mesh sieve or coffee filter and colander
 
Combine all ingredients in blender or food processor and blend until smooth.
 
Press through sieve or colander lined with coffee filter and press firmly to get all the juice through. Discard or compost solids.
 
Refrigerate for at least 2 to 3 hours before serving.
 
To serve, pour into small cups and garnish as desired.