the Cannabis Feel-Good Food for home cooks kitchen Cookbook Robyn Griggs Lawrence Photographs by Povy Kendal Atchison Foreword by Jane West

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1 ^ the Cannabis kitchen Cookbook. Feel-Good Food for home cooks Robyn Griggs Lawrence Photographs by Povy Kendal Atchison Foreword by Jane West

2 Cannabis-Infused Coconut or Olive Oil Andie Leon Andie Leon enjoys the simple physical effort of using a potato masher to press sugar leaves into water and oil for this low-tech, low-stress method of infusing oil. When you put your energy into that mashing, you enhance the oil with your energy, she says. Andie s method of simmering the cannabis in water softens the plant material, making it easier to strain later, and pulls out chlorophyll and terpenes that can mess with the oil s flavor and color. Andie uses cannabis flowers for stronger oil and sugar leaves for milder fare. She always infuses with her favorite cultivars, Sour Diesel and Kryptonite, when she can find them grown organically, but it s more important to her that the cannabis be organic. Just as she chooses only the freshest, healthiest foods for her restaurant, Andie uses only the best organic cannabis when she cooks for herself, friends, and catering clients. Make no mistake; this oil is potent. A little goes a long way. Makes about 5 cups THC per cup: 453 milligrams 1½ cups spring water 8 10 ounces organic cannabis trim, finely ground 5 cups organic coconut, grapeseed, or extra-virgin olive oil fine mesh strainer cheesecloth airtight glass jar In a large pot, combine cannabis and water. Over very low heat, press down on cannabis with a potato masher to extract a dark brown liquid. Simmer until water evaporates, about 5 minutes maximum. Add oil and simmer at very low temperature for 4 5 hours. Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids. Transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year. Oils 101

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4 Southwestern Breakfast Buzz with Spicy Black Beans Donna Shields Introducing cannabis into breakfast and brunch foods feels slightly decadent to Donna Shields, but she likes to surprise people. Her recipes play with contrasting layers of flavor, texture, temperature, and color, and this combination of crunchy tortilla, cool greens, and gooey egg sautéed in cannabis-infused avocado oil has it all. To make it, Donna quick-fries a tortilla and then an egg in half a tablespoon of cannabis-infused avocado oil. (You can use avocado oil for any of the cannabis oil infusions or simply substitute infused olive oil if you don t want to make a special batch.) She then tops them with cheese, lettuce, avocado, and scallions. This dish is mildly potent on its own, and a small dollop of Spicy Black Bean Spread made with two tablespoons of cannabis-infused avocado oil ups the ante. Offering the black beans on the side is a great way to let everyone control his or her own dosage early in the day. Serves 1 THC per serving: With Cannabis-Infused Coconut or Olive Oil (page 101): 14 milligrams With 20-Minute Cannabis Olive Oil (page 103): 9 milligrams With Beginner s Oil (page 100): 1 milligram ½ tablespoon cannabis-infused avocado or olive oil 1 organic corn tortilla 1 egg 1 tablespoon cheddar cheese, grated ¼ cup tomato, chopped ¼ cup lettuce, chopped 1 tablespoon scallions, chopped 2 3 avocado slices Spicy Black Bean Spread (recipe follows) Heat oil in small nonstick pan. Fry tortilla on both sides until crispy. Remove tortilla from pan and cook egg in same pan to desired doneness. Place on top of tortilla. Top with remaining ingredients. Serve with Spicy Black Bean Spread and hot sauce on the side. 124 THE CANNABIS KITCHEN COOKBOOK

5 Spicy Black Bean Spread Donna Shields This is one of Donna Shields s staples. You can spread it on sandwiches, dip vegetables and crackers in it, stir it into soups, or freeze it in ice cube trays for perfectly dosed black bean popsicles. Avocado oil complements this recipe s Southwestern flavor profile, but it s not mandatory. Feel free to use olive oil if that s what you have on hand. Makes cups THC per serving: With Cannabis-Infused Coconut or Olive Oil (page 101): 19 milligrams With 20-Minute Cannabis Olive Oil (page 103): 12 milligrams With Beginner s Oil (page 100): 1 milligram 1 cup canned black beans, drained ¼ cup cilantro 2 tablespoons cannabis-infused avocado or olive oil 2 tablespoons red onion, minced 1 tablespoon water 1 tablespoon lime juice 1 tablespoon fresno or jalapeño pepper, finely minced ¼ teaspoon salt food processor airtight container Combine all ingredients in a food processor and puree until smooth. Transfer to an airtight container, label, and refrigerate several hours before serving. Breakfast and Brunch 125

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7 Winter Squash Roasted in Cannabis Oil with Pomegranate Seed and Dried Cherry Stuffing Donna Shields When Donna Shields needs an ideal vessel for a stuffed, roasted side dish or vegetarian main dish, she turns to winter squash. High in vitamins C and K, beta-carotene, and other antioxidants, winter squash has anti-inflammatory properties and is great for fighting off colds and flu. For this dish, Donna bathes acorn and Hubbard squashes (any striped round or oblong winter squash would do) with cannabis-infused coconut oil, fills them with sweet, savory stuffing made using creamy coconut milk, and roasts them. This recipe calls for only two tablespoons of infused coconut oil, but Donna warns that the coconut milk gives the dish a pretty high fat content and makes it more potent. THC, a fat-soluble molecule, binds to fat, exacerbating its psychoactive effects. Fat does potentiate the cannabis s effect, Donna says. A recipe with more high-fat ingredients will be more kickass. Serves 4 With Cannabis-Infused Coconut or Olive Oil (page 101): 14 milligrams With 20-Minute Cannabis Olive Oil (page 103): 9 milligrams With Beginner s Oil (page 100): 1 milligram pound winter squash 2 tablespoons cannabis-infused coconut oil 1 cup fresh whole-grain breadcrumbs ½ cup cilantro ¼ cup sunflower seeds, unsalted ¼ cup dried tart cherries ¼ cup coconut milk (preferably canned) 1 teaspoon garam masala ½ teaspoon salt fresh ground pepper sour cream pomegranate seeds Preheat oven to 375 F. Prick squash several times with fork and microwave on high 3 5 minutes until slightly soft to the touch. If you don t have a microwave, pierce squash with a fork and bake for 20 minutes in a 350 F oven until just soft enough to easily cut open. Cool, cut in half, and discard seeds. Drizzle coconut oil onto both cut sides. In a bowl, combine breadcrumbs, cilantro, sunflower seeds, dried cherries, coconut milk, garam masala, and salt. Stuff both squash cavities and sprinkle with pepper. Bake for about an hour or until squash is fork tender. If needed, cover with foil during roasting to prevent too much browning. To serve, top with a dollop of sour cream and pomegranate seeds. Sides 215