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

A friend going through cancer treatment introduced me to Rebecca Katz, author of The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Katz’s recipes are designed to help cancer patients nutritionally prepare for treatment and deal with side effects using healthy, whole foods bursting with flavor—so important for my friend, who struggles to eat. I made Katz’s delicious, warming chai—which she describes as “a back rub in a cup”—with cannabis-infused almond milk. My friend can control her own dose by adding more or less of the infused milk.
 
Makes 8 cups
 
1/8 ounce cured cannabis flower or trim, finely ground 
1-1/2 cups cannabis-infused almond milk 
1/3 cup sliced, peeled fresh ginger, cut ¼-inch thick
10 cups water
3 tablespoons cardamom pods
4 cinnamon sticks
5 whole cloves
1-3 tablespoons maple syrup (to taste)
1 tablespoon vanilla extract
double boiler
coffee grinder or mortar and pestle
fine mesh strainer
cheesecloth
 
Grind cannabis in a coffee grinder or using a mortar and pestle. Combine with almond milk in a double boiler, stir well, and bring to a simmer. Simmer over very low heat for at least an hour, stirring occasionally. Do not let it boil.
 
Remove from heat and let cool.
 
Line strainer with cheesecloth and place over a bowl or large measuring cup. Pour milk through strainer as many times as is necessary to remove all plant matter from milk. Compost plant solids or save to use later.
 
Combine ginger and water in a saucepan and bring to a boil. Lower heat, cover and simmer 30 minutes.
 
Add cardamom, cinnamon and cloves and continue to simmer 20 minutes.
 
Strain tea through fine-mesh sieve into clean saucepan. Add almond milk and maple syrup and gently reheat without boiling for 2-3 minutes until warm. Stir in vanilla. Add more milk or sweetener to taste.
 
Store cannabis milk in a labeled jar in the refrigerator for up to a week. Tea will keep in the refrigerator for up to two weeks without milk and sweetener.

Serves 4
 
Rhubarb Simple Syrup (recipe follows)
1 bunch mint
1 lime
8 ounces sparkling water
1 10-milligram package Stillwater Ripple (or other water-soluble THC or CBD product)
1 whole nutmeg
Grater
Cocktail shaker
Cocktail strainer
 
To make each mocktail:
 
Muddle 5 large mint leaves in shaker and fill shaker half full with ice.
 
Juice ¼ of the lime. Add lime juice, ¼ cup simple syrup, 1 package Ripple  to shaker.
Shake until chilled.
 
Strain into glass.
 
Add ice
 
Top with sparkling water.
 
Garnish with mint, lime slice, and freshly grated nutmeg.
 
Rhubarb Simple Syrup
 
4 cups chopped rhubarb
1 cup coconut sugar
1 cup water
Ground cardamom
Strainer
 
Combine all ingredients in sauce pan. Bring to boil.
 
Simmer until rhubarb is soft and thick. Strain out rhubarb chunks, cool, and refrigerate.

This soup is rich and relatively potent, so don’t eat an entire bowl at first. Start with a shot.
 
Serves 10
 
3 tablespoons canola oil
1 large onion, chopped
3 pounds asparagus, trimmed and cut into ½-inch pieces
½ teaspoon salt
½ teaspoon black pepper
1-1/2 cups cannabis-infused coconut cream (recipe below)
5 cups vegetable broth
3 tablespoons lemongrass, peeled and finely minced
3 tablespoons ginger, peeled and finely chopped
½ teaspoon fresh lemon juice
Blender or immersion blender
 
Warm oil in large heavy pot over medium-low heat. Add onions and stir until soft and transparent, about 10 minutes.
 
Add lemongrass and ginger. Stir until soft, about 3 minutes.
 
Add asparagus, salt, and pepper. Cook over medium heat, stirring frequently, for about 5 minutes.
 
Pour in coconut cream and broth. Cover and simmer until asparagus is tender, about 15 minutes.
 
Transfer soup in batches to a blender or use an immersion blender to puree soup until smooth.
 
Return soup to pot. Stir in lemon juice. Warm over medium-low heat for about 5 minutes.
 
Serve.
 
Cannabis-Infused Coconut Cream
 
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
1/2 teaspoon cinnamon or nutmeg (optional)
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.
 
Sprinkle with cinnamon or nutmeg (if using) and let cool to room temperature.
 
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 milk and discard or compost cannabis and cheesecloth.
 
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.

Celebrate 4/20  with  this healthy, festive mocktail! ​You can substitute good-quality bottled green juice for fresh juice if you don’t have time or inclination to juice yourself. KeVita lemon-cayenne sparkling probiotic drink tops this off to perfection.
 
Serves 4
 
About ¾ pineapple, diced
1-1/2 cups spinach
10 cannabis fan leaves (if available)
1 green apple, cut into quarters
8 sprigs mint, plus extra to use as garnish
8 ounces coconut water
8 ounces lemon-flavored sparkling kombucha
1 10-milligram serving Stillwater Ripple or other water-soluble CBD or THC powder
Juicer
Ice
Shaker
4 highball glasses
 
Juice pineapple, spinach, fan leaves (if using), apple, and mint. Set aside
Add ice to glasses.
Combine 8 shots of green juice, 8 shots of coconut water, and 4 packets Ripple in shaker and shake well. Pour over ice in rocks glass.
Pour kombucha over green juice to fill glass. Stir.
Garnish with mint leaf and serve.

Canna-bearnaise is incredible on seafood and steak for Saturday night dinner and even better over poached eggs and avocado slices on grilled sourdough before a bike ride on Sunday morning.

To reheat, microwave for a about 10 seconds (or less), then whisk briskly or whirl in the blender.
 
Makes about 1 cup
 
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes
1 shallot, minced
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar
2 large egg yolks
4-5 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh tarragon
1 - 2 tablespoons cannabis-infused coconut oil
Half and half, to taste
Blender
 
Fill blender with hot water.

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, sprinkle with salt and pepper, and stir.

Stir in vinegar. Reduce heat to medium-low and stir until vinegar evaporates, 3-4 minutes.

Reduce heat to low and simmer, stirring frequently, until shallots are translucent, about 5 minutes. Remove from heat and let cool.

Melt remaining 1 cup butter over medium-low heat until it bubbles.

Drain blender and dry well. Add egg yolks, lemon juice, coconut oil, and 1 tablespoon water. Blend well.
 
If sauce is too thick, add half and half a teaspoon at a time until sauce reaches desired consistency.

Stir in shallots and tarragon. Adjust lemon juice, salt and pepper to taste.
 

 Serves 2
 
½ cup green beans, trimmed
6 -8 baby potatoes, boiled in salty water
2 eggs
1 can or jar of salt-cured anchovies in olive oil
1 can or jar of Spanish Bonita del Norte (oil-packed) tuna
1  small tomato, cut into wedges
2 cups Mesclun salad mix
8 Nicoise olives
Fresh basil or tarragon (optional)
Jacues Pepin’s Nicoise Dressing (recipe follows)
Steamer (optional)
 
Boil 2 large pots of well-salted water.
 
Place green beans in one pot and boil until bright green and tender crisp, about 2 minutes. Drain and transfer to bowl of ice water.
 
Place potatoes in other pot and boil gently until tender but still firm, about 5 to 8 minutes. Cut in half or in quarters.
 
If using a steamer for the eggs, place eggs in steamer and steam for 9 minutes. Otherwise, cover eggs with 1 inch of cool water and slowly bring to a boil over medium heat. When water boils, cover and remove from heat. Let sit 12 minutes. When eggs are done steaming or boiling, place in a bowl of ice water for at least 15 minutes. Cut into quarters.
 
Toss everything except eggs with dressing, season with salt and pepper. Garnish with egg quarters and serve.
 
Jacques Pepin’s Nicoise Dressing with Cannabis
 
Makes about ½ cup
 
1-1/2 tablespoons Dijon mustard
5 cloves garlic, peeled, crushed and chopped
1-1/2 tablespoons red wine vinegar
7 tablespoons cannabis-infused extra-virgin olive oil (recipe follows)
1 teaspoon salt
1 teaspoon pepper
 
Whisk all ingredients briskly until well combined.
 
Cannabis-Infused Olive Oil
 
¼ to 1/2 ounce dried and cured cannabis, broken apart or chopped coarsely
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
 
Instructions
 
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 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 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.

 In Spain, this sauce is everywhere.  It makes everything it accompanies—from grilled meat to chicken, fish, sausages, and vegetables—delicious, and it can also be used as a marinade.
 
Its name is from the Basque word ““tximitxurri,” meaning “a mixture of several things in no particular order.” You can make chimichurri with whatever herbs you have on hand. Cannabis-infused extra-virgin olive oil gives the sauce its higher love.
 
Makes about 1-1/2 cups
 
2 garlic cloves, peeled
2 medium shallots, peeled
Handful of fresh basil (about 1 cup)
Handful of fresh cilantro (about 1 cup)
About ½ cup parsley
5-10 cannabis fan leaves  (optional)
2 tablespoons fresh lemon juice
zest of 1 lemon
1 tablespoon golden balsamic vinegar
½ cup cannabis-infused extra-virgin olive oil (recipe follows)
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
pinch of crushed red pepper (to taste)
blender or food processor
 
Combine all ingredients except olive oil in blender or food processor and pulse. Add a third of the oil and pulse. Repeat until oil is blended into sauce. Transfer to labeled bottle. Let sit for 30 minutes to an hour to let flavors meld before serving or refrigerating.
 
Warm to room temperature for about 30 minutes before serving.
 
 
Cannabis-Infused Olive Oiil
 
¼ to 1/2 ounce dried and cured cannabis
¼ cup 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
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
 
Break cannabis apart with your fingers or chop fine with a sharp knife. Set aside.
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Combine cannabis 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 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.

​You can’t spend time in Southern California and not get obsessed with poke bowls. These vegan versions are always a hit and the perfect for the start of a long, fun evening.
 
Serves 10
 
1 cup cooked brown rice
1 cup frozen shelled edamame, thawed
1 medium carrot, peeled into ribbons (use your food processor’s spiralizer if you have one)
1 cup cucumber, chopped
1 cup avocadoes, chopped
4 tablespoons gluten-free Tamari
2 tablespoons rice wine vinegar
1 tablespoon cannabis-infused sesame oil (recipe follows)
1 tablespoon maple syrup
1 garlic clove
1-inch piece ginger
Microplane
Labeled jar with airtight lid
Small serving cups
 
Cook rice according to directions.
 
Grate garlic and ginger using microplane. Combine with Tamari, vinegar, sesame oil, and maple syrup in jar, screw lid on tightly, and shake vigorously to blend. (If you have an emulsion blender, use this instead.)
 
Place tablespoon or so of rice at bottom of cup, top with a few of each vegetable, drizzle with 1 teaspoon dressing. Serve.
 
 
Cannabis-Infused Sesame Oil
 
¼ ounce dried and cured cannabis
¼ cup esame 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
 
Place cannabis in coffee grinder and grind until it is 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.
 
Scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated and place lid on jar.
 
Place jar in crockpot water bath, 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.
 
Carefully remove jar lid. 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 cooled, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months.
 
 

This green tea latte is a great way to get the antioxidant benefits of both matcha and cannabis without stepping foot in a Starbucks. You can adjust the potency by using more or less cannabis when you infuse the coconut cream.
 
Serves 1
 
1 teaspoon matcha powder, sifted if possible
¼ cup hot water
¼ cup warmed cannabis coconut cream (recipe follows)
Honey or maple syrup, to taste (optional)
Sifter (optional)
Small whisk
 
Combine matcha, hot water and warm coconut milk into large mug. Whisk briskly for about 30 seconds, until frothy.
 
Add sweetener to taste, if using. 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.
 
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.