When you think of cannabis edibles, things like brownies and cookies probably come to mind. Well, wipe all those preconceived snacks from your brain because cannabis cooking has taken a classy turn thanks to the recently released "Cannabis Kitchen Cookbook."
Robyn Griggs Lawrence, the cookbook's author, filled the book with a lot of top-notch recipes from incredible chefs (Medicine Hunter Chris Kilham from "The Dr. Oz Show," award-winning restaurateur Scott Durrah, and Organic Gourmet Leslie Cerier) and oodles of information about cannabis. (Even the cannabis illiterate will be able to navigate this book with ease -- it's filled with definitions, information, and even a buyer's guide.) All of the book's recipes are health conscious -- readers will be able to find raw, vegan, vegetarian, Paleo, and gluten-free recipes. And while "The Cannabis Kitchen Cookbook" is great on its own, it's enhanced by the beautiful photography it contains (all photos were taken by Povy Kendal Atchison).
We were so taken with the book, we deduced to publish a few of its recipes. The two we've included here are perfect for autumn.
1. Winter Squash Roasted in Cannabis Oil with Pomegranate Seed and Dried Cherry Stuffing (page 215)
With Cannabis-Infused Coconut or Olive Oil (find this recipe on page 101): 14 milligrams
With 20-Minute Cannabis Olive Oil (find this recipe on page 103): 9 milligrams
With Beginner’s Oil (find this recipe on page 100): 1 milligram
1 2–3 pound winter squash
2 tablespoons cannabis-infused coconut oil
1 cup fresh whole-grain breadcrumbs
1⁄2 cup cilantro
1⁄4 cup sunflower seeds, unsalted
1⁄4 cup dried tart cherries
1⁄4 cup coconut milk (preferably canned)
1 teaspoon garam masala
1⁄2 teaspoon salt
fresh ground pepper
Preheat your oven to 375°F and prick squash several times with fork. Microwave the squash on high for 3–5 minutes until slightly soft to the touch. If you don’t have a microwave, pierce squash with a fork and bake it for 20 minutes in a 350°F oven until it's just soft enough to easily cut open. Let the squash cool, cut it in half, and discard its 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 with the mixture 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.
2. Pine Forest Fizz(page 288)
THC per serving: 1 milligram
1 egg white
3⁄4 ounce lemon juice
11⁄2 ounces St. George Terroir gin
3⁄4 ounce Cannabis Simple Syrup (recipe on page 119)
1⁄2 ounce St. George raspberry liqueur
1 dash angostura bitters
Collins ice mold (optional)
Remove egg white from egg and place into a shaker, and then add lemon juice. Dry shake (shake without ice) for 1 minute or more, until solution is extremely frothy. Add gin, simple syrup, raspberry liqueur, and bitters -- shake hard with ice. (Alternatively, blend with a milk frother for 20–25 seconds to build a nice foam.)
Place ice from Collins ice mold or ice cubes in tall Collins glasses. Pour solution over ice. Refrigerate for about 2 minutes to somewhat solidify the foam. Top with a slow, steady pour of soda water until foam rises 2–3 centimeters above rim of glass.
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images via The Cannabis Kitchen Cookbook, by Povy Kendal Atchison