​Served on greens, this is perfect for breakfast, lunch or dinner, and it’s easy to make. You can save time by making it with a roasted chicken from the market, and you can throw in grapes instead of dried cranberries (or skip both altogether) and walnuts instead of pecans. This is best when it can be refrigerated overnight.
 
Serves 4 - 6
 
4 cups chicken, boiled and cut or shredded into bite-size pieces
3 cups celery, diced
1 4-ounce jar whole mushrooms
½ cup pecan pieces, toasted
4 slices bacon, crumbled
¼ - ½ cup dried cherries (or cranberries)
1 cup Cannabis Coconut Mayo (recipe follows)
1 cup sour cream
1 teaspoon salt
2 tablespoons lemon juice
 
Combine chicken, celery, mushrooms, pecans, bacon, and cranberries or cherries in a large bowl. In a separate bowl, blend mayonnaise, sour cream, salt and lemon juice. Fold into chicken mixture and stir until well combined.
 
Chill thoroughly, preferably overnight, before serving.
 
Cannabis Coconut Mayo
 
Having all ingredients at room temperature is the key to successful emulsions, including this one, so get all the ingredients to room temp before you make this. Once made, it can be stored in the fridge for a week or until the expiration date of the egg you make it with. I’ve never had it around long enough to know anything about freezing it, but I’m sure you could.
 
Makes about 1-/2 cup
 
1 egg, room temperature
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
2 teaspoons lemon juice, room temperature
1-1/2 cups cannabis-infused coconut oil (recipe follows), melted to liquid
Salt to taste
Blender
 
Blend eggs, mustard, lemon juice and vinegar at medium speed until smooth.
 
Turn blender to low speed. Pour oil in a fine stream into blender and blend on low until mayonnaise thickens. If it’s too runny, add oil. If too firm, add water.
 
Add salt to taste and blend on low one last time.
 
Store in labeled container in refrigerator for one week or until egg’s expiration date.
 
 
Cannabis Coconut Oil
 
¼ to 1/2 ounce dried and cured cannabis
¼ cup coconut oil, room temperature
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
 
Place cannabis in coffee grinder and grind until it’s almost a fine powder. You can use a mortar and pestle if you don’t have a coffee grinder. Set aside.
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Place oil into Mason jar. Place jar in water in crockpot to melt it.
 
Once the oil has liquefied, scrape out all cannabis from grinder and combine with oil 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 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 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.
 
 

​With only two teaspoons of cannabis-infused olive oil and not much fat, this dish delivers a mild, gentle experience that won’t knock you off your feet.

Serves 4

2 ounces raw sashimi-grade tuna, cut into cubes
1 to 2 tablespoons dried nori, minced
½ cup edamame, shelled
1/2 cucumber, cut into thin matchsticks
¼ carrot, cut into thin matchsticks
1/2 avocado, cut into small cubes
1/4 cup dried sour cherries (optional)
2 tablespoons gluten-free Tamari sauce
2 teaspoons cannabis-infused extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
2 cups cooked rice
1 green onion, thinly sliced
1 teaspoon sesame seeds
Put tuna, nori, edamame, cucumber, carrot, avocado, dried cherries (if using), Tamari, olive oil, and sesame seeds in a medium bowl. Toss gently until well combined.
Season with salt and pepper to taste.

Place rice in bottom of each bowl and spoon tuna mixture on top. Top each bowl with green onions and sesame seeds. Serve.

​ Leftover turkey? Taco time! Believe it or not, turkey is a popular traditional Mayan food, and Pollo Pibil is one of the most loved of all the wonderful dishes you’ll find in the Mexican Yucatan.
 
Serves 6
 
6 fresh, uncooked organic corn tortillas
Olive oil
Turkey Pibil (recipe follows)
1 cup shredded red cabbage (can be pickled)
1 cup onions, chopped
2 avocados, chopped
Organic sour cream or crème fraiche (optional)
 
Warm 2 tablespoons of olive oil in a frying pan or cast-iron skillet. Heat one tortilla for 10 seconds, then flip and heat until bubbles form (about a minute). Remove and place on a plate.
 
Place 2 large spoons full of Turkey Pibil in center of tortilla. Cover with a handful of cabbage, a handful of onions, 2 avocado slices and optional sour cream or crème fraiche. Fold and serve. Repeat with the rest of the tortillas.
 
 
Turkey Pibil
 
½ pound tomatoes
¼ red onion
3 garlic cloves
½ teaspoon kosher salt
2 cups cannabis-infused bone broth (recipe follows)
2 tablespoons canola oil
¼ cup fresh grapefruit juice
¼ cup orange juice
¼ cup lime juice
¼ cup distilled white vinegar
½ teaspoon dried oregano
¼ teaspoon allspice
1/8 teaspoon cumin
Black pepper, to taste
2 tablespoons achiote paste
6 cups shredded cooked turkey
Baking sheet
Blender
Dutch oven
 
Preheat broiler.
 
Place tomatoes, onion and garlic on baking sheet and place under broiler about 4 to 5 minutes, until tomato tops are charred. Turn over and char other sides until tomatoes are soft, about another 4 to 5 minutes.
 
Remove from oven and let cool. Quarter tomatoes and place in blender with pan juices. Add garlic, onion, salt and 1 cup bone broth to blender. Puree.
 
In Dutch oven, warm oil over medium heat. Pour in puree, cover partially and cook, stirring occasionally, until sauce thickens, about 7 minutes.
 
In blender, combine fruit juices, vinegar, oregano, allspice, cumin, pepper, achiote and 1 cup bone broth. Puree.
 
Stir juice mixture into tomato sauce in Dutch oven. Simmer over low heat for 5 minutes.
 
Stir in turkey and cook, uncovered, until meat absorbs most of the sauce, about 5 minutes.
 
 
Easy Cannabis-Infused Bone Broth
 
1 32-ounce carton organic chicken bone broth
1/8 ounce cannabis flower or trim, chopped roughly or broken up with fingers
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
 
Combine bone broth and cannabis in crockpot and set to low.
 
Simmer very slowly, stirring occasionally, for at least 8 hours. Let cool slightly.
 
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour bone 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.

​​Stillwater Ripple, water-soluble cannabinoids that dissolve in liquid, make mocktails a breeze.

1 cup fresh cranberries (extra for garnish)
6 tablespoons sugar
4 10-milligram packets Ripple (or other water-soluble powder)
4½ cups fresh apple cider
6 tablespoons fresh lemon juice
2 cups chilled ginger beer
 
Using the back of a heavy spoon or an ice cream scoop, muddle cranberries with sugar in a glass pitcher.
 
Add apple cider, ginger beer, lemon juice, and Ripple. Mix very well.
 
Serve over ice. Garnish with a few cranberries.

This is a great way to use fan leaves if you grow. Skip them and use a little more spinach if you don’t. To make this vegetarian, used cannabis-infused vegetable broth instead of bone broth.
 
White vinegar
1-pound sugar or pie pumpkin
6 tablespoons cannabis-infused olive oil
Salt and pepper
4 to 5 cups cannabis-infused bone broth (recipe follows)
½ teaspoon fresh garlic, chopped
1 onion, diced
4 fresh cannabis fan leaves, cut into strips (more for garnish)
½ cup spinach, cut into strips
6 ounces feta cheese, cubed
2 cups Arborio rice
Steamer
 
Preheat oven to 400 F.
 
Wash fan leaves in equal parts water and vinegar, then rinse with clear water.
 
Quarter pumpkin and place in steamer over 1 inch of boiling water, cover and cook until tender but firm, about 10 to 15 minutes. Peel pumpkin and cut into small cubes. You should have about 4 cups.
 
Place pumpkin in baking dish, drizzle with 2 to 4 tablespoons olive oil, season with salt and pepper, and toss with your hands until all pieces are evenly coated. Season with salt and pepper. Bake until golden brown, about 15 to 20 minutes. (Start checking after 10 minutes.)
 
While pumpkin bakes, heat 2 tablespoons olive oil in a saucepan. Cook onion and garlic over low to medium heat until translucent and tender. Stir in rice and continue stirring over medium heat for about 2 minutes. Slowly add bone broth a half cup at a time as liquid absorbs, stirring constantly. Continue cooking over medium-low heat, stirring constantly, until rice is tender. This will take 20 minutes or more. If rice gets too dry, stir in more vegetable broth. Salt and pepper to taste.
 
When pumpkin is almost done, place feta on a baking sheet and bake in preheated oven until it just starts to melt, about 4 to 5 minutes.
 
Mash half of the pumpkin with a fork or potato masher. Stir into risotto along with fan leaves and spinach.
 
Serve immediately in bowls topped with remaining pumpkin cubes and feta.
​
Easy Cannabis-Infused Bone Broth
 
1 32-ounce carton organic chicken bone broth
1/8 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 bone broth and cannabis in crockpot and set to low.
 
Simmer very slowly, stirring occasionally, for at least 8 hours. Let cool slightly.
 
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour bone 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 gluten-free, dairy-free, and sugar-free breakfast or dessert is sweetened with honey and a splash of rum.
 
Serves 8 – 10
 
12 small to medium apples, peeled, cored and sliced
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon
½ cup local raw honey
1 tablespoon cornstarch
Splash of rum (optional)
6 tablespoons cannabis-infused coconut oil (or butter)
1-1/4 cup almond flour
1 teaspoon vanilla
½ cup pecan pieces
¼ cup shredded coconut
¼ cup gluten-free old-fashioned oats
1 lemon, juiced
½ teaspoon salt (or to taste)
9 x 9 baking pan
 
Preheat oven to 350 F.
 
If coconut oil is hard, place container in a pot of water and simmer slowly until it melts to warm liquid state.
 
Meanwhile, combine apples, lemon juice, cinnamon, nutmeg, honey, cornstarch and rum (if using) in a large bowl. Use your hands to mix thoroughly. Transfer to baking pan.
 
In another bowl, combine liquid coconut oil, almond flour, pecans, coconut, oats and vanilla. Stir to combine completely (you can use your hands for this, too). Sprinkle mixture on top of apples.
 
Cover with aluminum foil and bake for 1 hour. Remove aluminum foil after a half hour.
 
Serve warm. Store leftovers in a labeled container in the refrigerator.

This is a great way to preserve peaches. Vinegar and brown sugar—both great preservatives—allow this condiment to keep in the refrigerator for up to a year (some people say even longer). With only a tablespoon of cannabis-infused coconut oil, this chutney isn’t terribly potent but delivers a nice little buzz with a sweet-hot slow burn.
 
Makes about 1-1/2 cups
 
1 tablespoon cannabis-infused coconut oil (recipe follows)
2 tablespoons hot pepper flakes
1 pound fresh peaches, peeled and diced
½ cup brown sugar
½ cup distilled white vinegar
1 teaspoon cayenne pepper
1 teaspoon fresh thyme leaves
 
Heat coconut oil in a medium saucepan over medium-high heat.
 
Add hot pepper flakes and heat until they start to crackle and pop.
 
Add peaches, brown sugar, vinegar, cayenne and thyme. Stir with wooden spoon to mix well.
 
Simmer over low heat until thick, about a half hour.
 
Let cool and transfer to a sterilized and labeled container. Store in the refrigerator for up to a year.
 
Simple Coconut Oil Infusion
 
¼ to 1/2 ounce dried and cured cannabis
¼ pound butter or ¼ cup coconut oil
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 into Mason jar. Place jar in water in crockpot to melt it.
 
Once the oil has liquefied, scrape out all cannabis from grinder and combine with 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 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 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.
 
 
 

4 cups (about 4 ounces) baby arugula
2 tablespoons cannabis-infused extra virgin olive oil
3 medium ripe peaches, pitted and halved
3 tablespoons chopped walnuts
4 ounces fresh burrata, in bite-size pieces
1 tablespoon balsamic vinegar
1/2 tablespoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
1/8 teaspoon kosher salt
fresh black pepper, to taste


Brush each side of peach halves with 1 tablespoon of olive oil. Place on grill over medium heat, cut side down. After about 4 to 5 minutes, when grill marks appear, flip and cook another 5 minutes, until tender.
 
While peaches are grilling, whisk together remaining tablespoon of olive oil, balsamic, lemon juice and zest, salt, and pepper
 
Place arugula in a large bowl, top with peaches, walnuts, and burrata.
 
Drizzle dressing over salad and toss.

When distilled down and infused with cannabis, Grand Marnier takes on the deep flavor of an extract while adding a lot more psychoactive punch than you would expect. This simple dessert (or breakfast dish) has only one tablespoon of infused Grand Marnier—enough to add an undercurrent of flavor—and it lifted my friends and me into a peaceful midsummer night’s dream.

Serves 4
 
2-1/2 pints (about 6 cups) blueberries
2 cups dried cherries (optional)
1 cup sour cream
1 tablespoon cannabis-infused Grand Marnier (recipe follows)
2 tablespoons organic coconut sugar
1 tablespoon organic brown sugar
4 – 8 fresh basil leaves
 
Rinse blueberries and let dry.
 
In a medium mixing bowl, whisk together sour cream, Grand Marnier, coconut sugar and brown sugar until thoroughly blended. Use a spatula to fold in blueberries and stir gently until evenly covered with sour cream mixture.
 
Transfer to serving bowls, garnish with a small dollop of sour cream, a sprinkle of coconut sugar and one or two fresh basil leaves.
 
 
Cannabis-Infused Grand Marnier
 
I adapted this recipe from Rabib Rafiq’s Green Cannabis Chartreuse in The Cannabis Kitchen Cookbook. The alcohol in the Grand Marnier boils off very quickly, so this must be simmered on as low a flame as possible and never allowed to reach full boil. It distills down into a potent tincture that can be used like you would use vanilla extract in recipes (with a little added zing). A little goes a long way.
 
Makes about 10 ounces
 
6 grams cured cannabis flowers or trim
10 ounces Grand Marnier
mortar and pestle or coffee grinder
lidded stainless steel container
fine mesh strainer
cheesecloth
airtight glass jar
 
Preheat oven to 200 Fahrenheit.
 
Place cannabis in single layer on baking sheet and bake for 45 minutes.
 
Remove fro oven and let cool slightly.
 
Using a mortar and pestle or coffee grinder, grind cannabis to a powder.
 
In a large saucepan, bring Grand Marnier and cannabis to barely boiling over medium-low heat. Simmer gently for about 5 minutes.
 
Immediately transfer mixture to a stainless steel container and put in the freezer for 15 minutes.
 
Line a strainer with cheesecloth and pour liquid through to remove solids.
 
Transfer to glass bottle or jar with tightly fitting lid.
 
Label and store in a cool, dark place for up to a year.

2 tablespoons coconut oil
10 shrimp, peeled and deveined
1 onion, diced
2 garlic cloves, minced
1 pound fresh white fish, roughly chopped
1-1/2 cups crab meat, chopped
Daikon radish, peeled and chopped
2 cups vegetable or fish stock
1-1/2 cups cannabis-infused coconut cream (recipe follows)
Sea salt and freshly ground black pepper
4 crisp-fried bacon slices, broken into pieces
 
Melt coconut oil in a large saucepan over medium-high heat. Add shrimp and cook until pink, 2 to 3 minutes per side. Remove from pan and set aside.

Add onion and garlic to pan and saute for about 4 minutes, stirring frequently.

Add daikon and saute for about 5 minutes, stirring frequently.

Add fish and stir for 2 to 3 minutes.

Stir in fish stock, then shrimp and crab.

Cover and simmer 12 to 15 minutes.
​
Pour in coconut cream. Season to taste.

To with bacon and serve.
 
Cannabis-Infused Coconut Cream
 
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine coconut cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
 
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Let cool but do not let harden.
 
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 cream runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth