These delicious treats will get you super high! There are actually two ways to make them. You can either use ground up cannabis or cannabis butter
We all know smoking is bad right? If you don’t want to smoke and are looking for another way to get high without any of the harmful effects associated with smoking, or you need a way to get high and smoking isn’t a viable option (e.g. large events, public places, concerts etc) then why don’t you try out these home-made THC pills? They are ridiculously easy to make…
The concept is simple – it’s a capsule filled with a mixture containing THC that’s ready to be absorbed into your system. The dose is easy to control as well.
Few marijuana cookbooks acknowledge that cannabis is a spicy, harsh?tasting plant that’s difficult to cook due to its flavour, consistency, and inability to dissolve in water. Baked Italian addresses these issues head on by providing clear visual and textual instructions on how to make marijuana foods and drinks that look and taste great. These recipes counteract the problematic flavour, texture, and solubility of cannabis, producing delicious edibles that patients and recreational users alike actually enjoy eating and drinking. Author and chef Yzabetta Sativa specializes in producing healthy and gourmet cuisine and beverages for medical marijuana users.
Having recently sat down with Yzabetta Sativa, author of Baked: Over 50 Tasty Marijuana Treats; I had the chance to chat with her about her new cookbook Baked Italian: Over 50 Mediterranean Marijuana Meals, the second installment of her Baked cookbook series. I loved her first cookbook, and was excited when I heard about the new one. Being an aficionado of Italian cuisine, I couldn’t wait to try my hand at some of the new recipes.
When I asked Yzabetta what inspired her to write this new cookbook, she said the main inspiration was “The fond memories of growing up in a household where Italian food was one of the main staples for our entire family. As a teenager, my brothers and I would get high late at night and sit around the kitchen table and indulge in whatever pasta dish we had just thrown (or made?) together.” She also went on to say “Putting together an Italian cookbook was a no brainer, as Italian food compliments the flavor of pot; that certain cuisines lend themselves well to the pot flavor profile.” Having recently tried some of the Baked Italian recipes, I can vouch for this. I had been curious to see whether or not the Italian flavorings would mask the pot taste, but the flavors from the blend of ingredients worked in harmony, producing some amazingly tasty (pot?)meals!
Another thing worth mentioning is that for extraction beginners, this cookbook truly makes the extraction process idiot proof. Yzabetta makes a point of making the instructions easy as pie, and like Yzabetta suggests, using a crock-pot when making marijuana butter and/or ‘oregano’ oil works like a gem. During our sit-down together, I asked Yzabetta if there was a preferred method of storing marijuana butter so that it doesn’t go bad:
“The marijuana butter should keep for one month longer than the best before date on the butter you used as long as you keep in the main part of the fridge and not on the door and you don’t take in and out of the fridge often.” In terms of freezing your butter, Yzabetta said it should keep for up to nine months that way. Which is great, because then you can just take out what you need as you need it, and freeze the rest.
Not only is the extraction process made easy for beginner marijuana chefs, the recipes themselves are straightforward enough that even new chefs will have no problem whipping together these dishes. But if you are looking to try your hand at some of the more basic recipes, Yzabetta suggests you attempt the ones from the Aperitivo section first, like the Crostini or Antipasto Salad, before venturing into the Primo and Secondo recipes.
During our interview, I had asked Yzabetta what her favorite recipe was and she said, “Hands down, it’s the Chicken Piccata.” I couldn’t agree with her more! The infusion of ‘oregano’ oil, chicken stock, lemon juice, and capers makes for one of the tastiest recipes in the cookbook. Other notable recipes in the cookbook are the Crostini (page 45), Spaghetti Marinara (page 59), Italian Fish Stew (page 81), Layered Vegetable Casserole (page 105), and the mouth-watering dessert Lemon Panna Cotta (page 121). Besides the impressive list of scrumptious Primo and Secondo entrees, Baked Italian also features some delicious desserts, as well as coffees and drinks. It really is a cookbook that covers the breadth of Italian cuisine, with every recipe made ingenuously bud friendly.
Wrapping up the interview, I asked Yzabetta if we could expect another cookbook in the Baked series. Being a fan of Indian cuisine, I suggested a Baked Indian cookbook. To this, she responded with an enthusiastic “Oh, yes! Indian would be a no brainer. Vietnamese and/or Thai would also be a no brainer. Burmese would also be great. I have also been toying with the idea of a cookbook entitled Baked: All Day, featuring breakfast, lunch, and dinner dishes. “
I think it’s safe to assume that the fans of the Baked cookbooks will be thrilled with whatever Yzabetta puts out next. But I must confess, the idea of a Baked Indian cookbook would be simply amazing. I am already wondering what a Channa Masala marijuana recipe would taste like…
To give the readers a taste of the new cookbook (and to sample Yzabetta’s favorite recipe), here is the Chicken Piccata recipe.
1/3 cup of Baked Butter
1/4 cup of ‘Oregano’ Oil
1/2 cup of fresh lemon juice
1/2 cup of chicken stock
1/3 cup of capers
1/4 cup of fresh parsley, chopped
2 skinless and boneless chicken breasts, cut in half and pounded (not too thin)
all-purpose flour, for dredging
sea salt and freshly ground black pepper
Season the chicken with salt and pepper. Put the flour in a bag and then add the chicken to the bag. Shake the chicken around while inside the bag so that it gets dredged with flour. Take the chicken out and shake off the excess flour. Set the chicken aside.
In a large, deep frying pan melt 2 tablespoons of the Baked Butter with 3 tablespoons of the ‘Oregano’ Oil over medium high heat. When the butter and oil start to sizzle, add 2 pieces of the chicken at a time and cook for 2 to 3 minutes until the chicken is browned. Turn the chicken over and cook the other side for another 2-3 minutes. Remove the chicken from the frying pan and transfer to plate.
Melt 2 more tablespoons of Baked Butter and add 2 tablespoons ‘Oregano’ Oil together. When the butter and oil start to sizzle, repeat the same process as above with the other 2 pieces of chicken. When they’re browned on both sides, transfer them to the plate as well.
Add the lemon juice, the capers and the chicken stock to the same pan. Bring this sauce to a boil while scraping down brown bits from the sides and bottom of the pan. Add the fried chicken to the sauce in the frying pan. Bring the temperature up on the chicken by simmering the breasts for about 5 minutes.
Arrange the chicken on a platter. Add the rest of the remaining Baked Butter to the sauce in the frying pan and whisk briskly. Pour the sauce over the chicken and garnish with the chopped parsley.
Serve immediately. This recipe is enough to get 4 people baked.
Excerpted from Baked Italian: Over 50 Mediterranean Marijuana Meals by Yzabetta Sativa, $18.00, published by Green Candy Press, available at all good bookstores, head shops, and through Amazon. Wholesale inquiries can be directed to [email protected]
If readers are interested, they can follow Yzabetta on:
Looking for a new way to enjoy your favourite herbs? Try out this amazing cannabis infused hot chocolate
You will need:
- Cannabis buds (0.5 grams per person as a rough guide)
- One cup of Full Fat Milk (Blue top) per person
- Hot Chocolate Powder
Heat up the milk in a pan until it’s just too hot to keep your fingers in.
Ground up your bud and add it to the milk on the pan. Simmer for 20-25 minutes. The milk will absorb the THC from the cannabis.
Put your chocolate powder in a cup and then pour the milk from the pan through the strainer into the cup. Mix with the chocolate powder and enjoy!
Yeah, I know what you are thinking, “Ew mayonnaise is nasty.” I ask you to leave your judgement in the yard until you try this cake. You will love it trust me.
This is a recipe that my great grandmother taught me, I just added herb and wow.
This recipe can be made as a double layer, 2 single layers or cupcakes.
First preheat oven to 180°c.
You will need:
- 2 cups flour
- 1/2 cup cocoa
- 1 1/2 tsp. Baking soda
- 1/4 tsp. Salt
- 1 cup sugar
- 3/4 cup mayonnaise
- 1 cup water & 1 tsp vanilla
- Finely ground herb
- Combine flour, cocoa, baking soda & salt.
- Cream sugar, mayonnaise & water, add vanilla
- combine with the dry ingredients
- add 1/2 oz. Herb).
- Grease and flour cake pans pour cake batter into pans place into oven and bake for 25 minutes
- remove cakes and let cool.
You can use any icing you like but, my personal favourite is creamy home-style coconut pecan.
The first thing anyone wanting to cook with cannabis needs to know is that there really are no limitations. If you can dream it, you can do it.
The key is to play with your food.
There are several ways to use your bud of choice. You can infuse butter, oils and water.
Use it shredded in your favorite dishes. Or you can just smoke it but, you must know that you are missing out. Seriously, it is a different high than smoking.
My first exposure to the world of eatables (sometimes know as “eddibles”) was a recipe that I found in my grandfather’s kitchen. The recipe was for “Budder” and it’s very simple.
In honor of grandpa.
My Grandfather’s Budder
1 lb. Butter
1/2 oz. Bud
And cheese cloth
Directions: heat butter and bud until infused, about 5 minutes then strain with cheese cloth.
Place budder in the fridge and remaining bud in the freezer for later use.
That’s it, see simple.
Once I started making my grandfather’s budder I realized the possibilities are endless.
I began playing with my food with incredible results.
The next time you make an old family recipe add some bud, you may find a new favorite.
Now get to the kitchen and start cooking!
You will need the following:
1, 1/4 oz bud (finely chopped or ground)
1 cup butter (your choice)
1 cup peanut butter (I use smooth Peter pan peanut butter)
1 1/2 teaspoons vanilla extract
1 lb. Powered sugar
1 lb melting chocolate
In a microwave oven safe bowl combine bud, butter & peanut butter. Place in microwave and heat for 2 minutes, remove and stir thoroughly. Add vanilla extract and powdered sugar mixing again with a wooden spoon. Your mix is almost there now you have to refrigerate for 30 minutes to allow it to stiffen.
Now time to make the cup part. You need a muffin tin and some wax paper cut to the size of the bottom of the muffin cups (easiest way to do this is to flip the pan over and trace the circles, then cut them out, it helps to have extra hands for this) place the circles in the bottom of the muffin cup and line sides with paper. Using a spoon place a small amount of chocolate in the bottom of the cup and spread up the sides about 3/4 of an inch. Once done chill for 10 minutes in the freezer
Now back to the bud part:
Remove from fridge and begin making palm size balls with the mix. Once done pull out the cups and place the peanut budder balls in the cup and gently press down. Now cover with chocolate and place in freezer for 30 minutes.
One last step: remove from freezer and remove paper by flipping the tin over and tapping, don’t forget the paper on the bottom of the cup (I have and it wasn’t pleasant).
Now at this point you can have one massive candy party or wrap in individual cups, freeze and enjoy at your leisure.
Stays good for 1 month.
(Side note: you could use plastic wrap to line the muffin tin. Simply butter the tin and press the wrap into the cups. This actually make for best removal of the candy.
Many people love blondes and this sweet treat is one that everyone is sure to love. Either cut them large for a little extra kick or cut them small for a more medium dose.
• 1 cup marijuana butter
• 4 cups brown sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 cups unbleached white flour
• 1 teaspoon baking powder
• 2 teaspoons sea salt
• 2 cups chopped mixed nuts (unsalted)
Preparation Time: 30 minutes
Cooking Time: Preheat the oven to 350°F/177°C.
Bake for 45 minutes.
Yield: Using a 13” x 24” pan, cut into 24 equal pieces (approximately 4” x 3”), each serving has 2 teaspoons of butter = high dose, or cut into 48
pieces (about 2” x 3”) = medium dose.
This recipe is full of sugar—brown sugar, that is. It takes well to spelt flour or other alternatives to wheat flour. Be sure to experiment with a bit of your dough, and taste to make sure the flour alternative does not adversely affect the flavor of your recipe. Melt the Marijuana butter in a large saucepan.
Add the brown sugar, and stir until gloppy. Take off the heat immediately.
Place the saucepan on a hot pad and allow the mixture to cool slightly. Add the eggs slowly, making sure that the heat of the mixture does not coagulate the egg. Add the vanilla and mix thoroughly.
Add the flour, baking powder and salt and mix well. Stir in the chopped mixed nuts.
Pour into a greased 13 x 24-inch baking pan. Bake
45 minutes or until done. Do not overbake!
Mint smothered in decadent dark chocolate — refreshing and euphoric
1/2 cup of light corn syrup
2 teaspoons of peppermint extract
1/2 cup of softened Baked Butter
2 drops of food coloring (optional)
9 cups of sifted powdered sugar (about 2 pounds)
Use a mixing bowl to mix the corn syrup, peppermint extract, and slightly melted Baked Butter or margarine. Then add the sugar, a little bit at a time, and incorporate into the mix. Add the amount of food coloring to achieve your desired color and blend well.
Roll this mixture into small balls. Place them a couple of inches apart from each other on a cookie sheet that has been lined with wax paper. Use a fork to make each one flat.
Let the mint patties set in the refrigerator for several hours. Remove the patties from the refrigerator and let stand at room temperature for several days to dry out.
After a few days when the patties are dried out transfer them to a container with an airtight lid and store them in the refrigerator
You’ll make about 24 patties. Eat 3 to 4 patties per (regular size) person to get baked.
Excerpted from Baked: Over 50 Tasty Marijuana Treats, by Yzabetta Sativa, Published November 24, 2011, by Green Candy Press, £12.99, Available from all good bookstores, alibongo.co.uk and Amazon.
So good they ought to come with a warning label…
3/4 cup of packed brown sugar
1/4 cup of white sugar
1/2 cup of peanut butter
1/2 cup of softened Baked Butter
1 lightly beaten egg
2 tablespoons of 10% cream (or soy cream)
1 teaspoon of pure vanilla extract
3/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
24 miniature peanut butter cups
Preheat oven to 375° F (190° C).
Sift together the flour, salt, and baking soda on a piece of waxed paper or in a bowl and set aside.
Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and cream and blend the mixture together until it’s all combined. Add the flour mixture a bit at a time; mix it thoroughly.
Shape the dough into 24 balls and place each ball into the cups of an un-greased mini muffin pan.
Bake at 375°F (190° C) for about 8 to 10 minutes.
Remove them from oven and immediately press a mini peanut butter or margarine cup into each ball. Do this as fast as you can.
Cool the cups before you carefully remove them from the baking pan. I use a butter knife to kind of lift the cup out much like I would a mini muffin. One cup should do the trick. If it doesn’t then split a second cup in half, eat one half and then wait at least 30 minutes before eating the other half.
Recipe from Baked: Over 50 Tasty Marijuana Treats by Yzabetta Sativa, forthcoming from Green Candy Press, November 2011 and available from Amazon and all good bookstores. For further information please contact [email protected]
If you are avoiding sugar but still crave a sweet treat, these chewy cookies will hit the spot.
• 1 cup marijuana butter (at room temperature)
• 21/2 cups honey
• 5 eggs
• 21/2 cups flour
• 2 teaspoons salt
• 11/4 teaspoons baking soda
• 71/2 cups quick oats
• 1 cup of any of the following ingredients:
chopped dates, figs, apples, carrots, raisins, currants, chocolate chips, nuts and seeds
Preparation time: 30 minutes
Cooking time: Preheat oven to 350°F/177°C.
Bake 5 at a time, 10–12 minutes per batch.
Yield: 5 dozen cookies, each with less than 1
teaspoon butter = medium dose.
Spray baking sheets with nonstick spray.
Blend the marijuana butter, honey and egg thoroughly.
Add flour, salt and baking soda and mix well.
Add the quick oats and any of the fruit or nuts in any combination. This allows for more variety within this one recipe.
Drop by heaping tablespoons onto greased cookie sheets. Bake for 10–12 minutes. Let cool for 3–5 minutes on baking sheets, then transfer to a cooling rack.
Note: This cookie dough freezes very well. One of my patients lives quite a distance away, and I can get much more medicine to her at one time by giving her dough that her husband defrosts and bakes at a later time, thereby having fresh, instead of frozen cookies.
Excerpt from Marijuana Cooking: Good Medicine Made Easy by Bliss Cameron and Veronica Greene, Published by Green Candy Press and available from Turnaround Publishing
For further information, please contact [email protected]
Honey Chocolate Brownies
- 1 cup melted marijuana butter or oil
- 1/2 cup melted unsweetened chocolate or cocoa powder
- 4 eggs
- 1 cup honey
- 2 teaspoons vanilla
- 2 cups unbleached white flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup raisins
- 1 cup chopped nuts
Preparation Time: 30 minutes
Preheat the oven to 350°F/177°C.
Bake for 45 minutes.
Using a 9” x 13” pan, cut into 24 equal pieces (approximately 2” x 2”), each serving has 2 teaspoons of butter = high dose, or cut into 48 pieces (about 2” x 1”) = medium dose.
Whip the butter, chocolate, carob or cocoa, and honey together until smooth. Add eggs and vanilla, mix well.
Add the dry ingredients, stir until dampened. Add the raisins and nuts and mix thoroughly.
Pour batter into a greased 9 x 13-inch baking pan. Bake for 45 minutes or until done.
Excerpt from Marijuana Cooking: Good Medicine Made Easy by Bliss Cameron and Veronica Greene, Published by Green Candy Press and available on Amazon and through all good bookstores.
For further information, please contact [email protected]
“One day smoking is going to kill you…”
Not exactly the most popular statement to make in a weed magazine but it was one that was always somewhere in the back of my mind during my 32 years of smoking. The upshot of this was that after my 32 years of smoking spliffs and cigarettes (when younger, bongs, chillums, pipes, hot knives, you name it ) I finally gave up smoking everything in 2011. However, I loved my weed far too much to stop taking it so I moved over to only cooking and eating it.
I first started smoking at the age of 15 in 1979, these were the days when you could just still get named pieces of hash, such as Charis, Manali Fingers, Temple ball ( if you were really lucky), there was a lot of blond Leb about and of course the light Moroccan pollen. There were some nice weeds as well, the tied Thai sticks, there was always loads of collie weed and the African bush weed as well and now and again a little bit of sensi about. Then all the red seal and gold seal blacks turned up and the soap bar Moroccan and the whole hash market went to shit.
But being youngsters we persevered and we did a lot of trekking about and a lot of waiting for weed to turn up, but that’s like any apprenticeship, you have to pay your dues. In those days we’d buy, sell, and hustle to get a smoke and would always try to hunt down the strongest hash or weed that we could find and then find the strongest way of smoking it. In my twenties I set up a skunk farm in a wardrobe in my flat with my missus and we didn’t sell any of it, we just smoked the lot and loved it. I’d pull about nine ounces every eight weeks, but we were always running out. At this time I spent six years off the tobacco and was just smoking large pure spliffs , two tokes of which would put me on my back these days. We did a lot of smoking, a lot of going to sound systems and a lot of drinking Guinness. But then something came along and it all changed.
The kids came along and I was back to being a punter again; but luckily now I knew a load of people growing skunk and could buy ounces when they cropped so could still smoke but a lot more tamely than I had before. Always in the back of my mind however were my concerns about smoking. I did experiment in those days with doing some eating of cannabis but most of it was a gram of hash heated up in foil, crumbled up and washed down with a can of beer. I always loved the Ganga and the beer. Again and again I’d have little stints of giving up cigarettes but this was just me fooling myself as I was still smoking tobacco in my spliffs, these are the games that we play with our tobacco addiction. All of this went on for years and over this period of time my smoking of both cigarettes and cannabis became less and less, but, now so more than ever, the little voice in the back of my head was saying “One day smoking is going to kill you”.
It all finally came to a head in 2011 when a good mate of mine (don’t worry he’s fine), who I went to school with and have always smoked and drank with got a pain in his chest. He’s a mad cyclist and is as fit as a butchers dog but his Doctor sent him up the hospital for a chest X-ray. There was nothing there (told you), probably indigestion, but when he was in the waiting room he told me that sitting in there with him were four blokes with their wives, all in their mid-fifties, all smokers and all there for a chest X-ray. What hit me was that I knew that in ten years that could well be me. And as all smokers know, ten years in smoking terms can pass in the time it takes you to blink, always meaning to give up of course, next month, next New Year, I’ll do it then…yeah right. This hit me like a ton of bricks and to be honest scared the bollocks off me, so I bought a half ounce of skunk and stopped smoking everything.
I had planned this out to some degree so my first course of action was to have a week off of everything. During this period you deal with the worst of the tobacco withdrawal. Every time I give up the tobacco I absolutely hate myself for every taking it up in the first place – that fucking stuff is evil; I’m sure the first ever tobacco plant grew straight up out of somewhere that Satan had just had a shit. No sleeping, and when you do it’s hateful dreams, grumpy, snapping at the wife and kids, wandering around and you don’t know what to do with yourself because whatever you do it’s not smoking cigarettes or spliffs.