Cannabis in the Kitchen

EDIBLES

Cannabis in the Kitchen

Recipe by Andie Leon of The Cannabis Kitchen Cookbook

You may have depended on your local dispensary for cannabis-infused edibles, but this weekend, get bold. Make your own pot edibles with a simple recipe for cannabis infused coconut or olive oil.

This recipe comes courtesy of “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks,” a collection of delectable cannabis-infused dishes compiled by Robyn Griggs Lawrence, a Colorado-based lifestyle journalist and advocate of marijuana law reform.

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.

Enjoy this recipe responsibly, and pick up “The Cannabis Kitchen Cookbook” today online or through your favorite retailer.

Cannabis-Infused Coconut or Olive Oil

(Yields about 5 cups)

• 1 cup 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

1.

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.

2. 3.

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.

4.

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.