Cooking With Cannabis Written and photographed by Kimberly Harris
Warning: This article is for the personal use of adults 21 years of age or older in a cannabis-legal state. Edibles must be made for personal use, at home and consumed by a knowing and consenting adult. Any other use of edibles like distributing for profit or unknowingly dosing a person is illegal. Let’s keep this fun and legal, know your limits and laws before making or consuming edibles.
Edibles are delectable—and dangerous. Without the right understanding, one’s indulgence can turn into an intense high. But if you’re anything like Ashleigh Horner, sometimes you’re searching for exactly that. Horner has been making homemade edibles since 2015. She was a budtender for three years in Eugene and Portland. Now, Ashleigh works at Claywolf, an oil processing company, as a packager.
Her first pan of edible lemon bars led her to start making meals like cannabis infused pancakes and steaks. “I like to cook. Sometimes when I smoke too much my lungs hurt, so it’s nice to eat and get high rather than to smoke more,” says Horner. “I don’t mind the taste of weed because I smoke so much that I’ve adapted to like the flavor of it.” Horner uses Rick Simpson Oil (RSO) to infuse sweet potatoes for her latest edible meal. RSO is a fully activated oil, which means users don’t have to worry about the science behind activating it, like decarboxylating flower in the oven. According to Ashleigh, RSO infused foods can taste like cannabis, but with enough spices and lime, the sweet potatoes totally mask the flavor. Other friends tried Ashleigh’s potatoes and thought they tasted nothing like cannabis, which is a signal to users to be cautious when consuming homemade edibles.
“When I cook, I add seasonings here and there that I see fit. Cooking is supposed to be fun and yummy.”
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