​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

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.