Phoenix Fizz: The Ultimate Canna Mocktail

All it takes is four steps. You’re only four steps away from making a Rick Simpson Oil-infused syrup that you’ll want to keep on hand to easily make cannabis beverages at home. No alcohol, no fuss, and you have total control over dosage and ingredients. Sounds pretty great, no?

RSO in the Kitchen

If you’re looking for a potent, relatively inexpensive, full-spectrum extract to incorporate in the kitchen, Rick Simpson Oil (RSO) is the perfect choice. It has a concentrated cannabis-flower taste that adds depth and bitterness to a drink or dish (it even boasts a floral sweetness, depending on the strain), with a powerful dosage that’s convenient to work with when making therapeutic foods.

Rick Simpson Oil/RSO replaces alcohol in this delicious cannabis mocktail.

What’s RSO?

Rick Simpson Oil/RSO is a super-concentrated cannabis oil that’s also full spectrum, meaning it contains all of the cannabinoids, terpenes and flavonoids of the plant. It’s made with a high-octane solvent, such as ethanol, then left unrefined beyond extraction, resulting in a high percentage of original chemical compounds and chlorophyll left in the final product.

Heat gently applied during the extraction process burns off the solvent and decarboxylates the cannabinoids, so the oil is ready to be applied as a potent topical or eaten as-is. The catch: It tastes terrible. However, this actually makes it ideal for infusing foods that make the most of its fiercely bitter, herbal flavors, and allows for the creation of heavy-hitting edibles that fully maximize the entourage effect (the idea that the specific chemical compounds and oils found naturally in cannabis strains are amplified in strength when left together).

Who’s Rick Simpson?

The eponymous creator and advocate of the dark, sticky cannabis oil recommends making the extract from your own plants so you know precisely what has and hasn’t gone into the final product. He first published his DIY recipe for Rick Simpson Oil—a name first coined by Jack Herer—on the internet in 2004. Simpson himself poetically calls the oil “Phoenix Tears” and has never patented his method, ensuring the information remains freely available to literally anyone who wants it.

For years, he made RSO personally from his home grow and gave it away for medicinal use, but a 2009 raid by the Royal Canadian Mounted Police put a full and final stop to that effort. He and his wife Danijela now live in Croatia, where they continue to be tremendous cannabis activists and educators, despite Simpson suffering a paralyzing stroke in 2018. They currently sell the authoritative books on RSO from their website and offer instructions on how to produce the oil.

Phoenix Fizz
The finished Phoenix Fizz.

Phoenix Fizz


  • 1-gram RSO*
  • 1/8 tsp. Liquid Sunflower Lecithin** (found in health food stores or online; do not sub powder)
  • 1 cup Sugar
  • 2 cups Water
  • Sparkling Water
  • Ice


  • Glass Stirrer/Rod
  • Immersion or High-speed Blender
  • Heavy-bottomed Saucepan


Change the math to correlate to your specific percentages of THC or CBD in your RSO, but as an example: The average RSO contains about 60-80% THC per gram. So, if the gram of RSO used in this recipe had 60% THC, it would come out to 600mg THC in the final bottle of syrup. Divide that total by the number of servings (which in this case is 19), so 19 servings equal roughly 30mg per drink.

* Learn to make your own RSO.

**Liquid sunflower lecithin is the key to creating a stable suspension of oil in liquid/emulsification here, accept no substitutes.

RSO-infused Simple Syrup

1. Bring water to a boil in the saucepan;

2. Turn off heat and whisk sugar into the hot water until sugar is dissolved completely;

3. Let cool slightly, then carefully pour the syrup into a heat-tolerant container safe for blending with an immersion blender. If using a high-speed blender, pour into the blender pitcher;

4. Blend RSO and 1/8th tsp. of liquid sunflower lecithin into the hot syrup until most of the oil specks dissolve. If the oil specks remain stubborn, you can add it back to the saucepan and heat it slightly (the gentlest warmth and stirring should do the trick);

5. Once hot, it’ll foam like crazy which means the sunflower lecithin is creating a stable suspension/emulsion;

6. Scrape down the oil that sticks to the sides of the container as you blend;

7. When most of the oil specks have dissipated, use the glass stirring rod to break up the foam;

8. Let the syrup cool fully. Label clearly as containing cannabis and at what dosage

Big Finish

1. Put ice in a Collins or rocks glass;

2. Fill the glass with sparkling water;

3. Top with 1 oz. RSO-infused simple syrup;

4. Garnish and enjoy

This story was originally published in the print edition of Cannabis Now.

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Recipe: Sarah Turbett’s CBD Highballs

Bartender Sarah Turbett, a star in the mixology world, has been thinking about the opportunity for the bar scene to serve a wider array of concoctions designed to deliver more nuanced effects than alcohol alone for several years. As it turns out, that future is alive and well in her advanced cocktail world and could be just around the riverbend for the rest of us.

Turbett says she started adding CBD to cocktails at home well before taking her recipes out into the bar world. “I personally feel like CBD elevates that ‘feel good’ sensation you get from a drink, and with the added benefits of reducing stress, anxiety and inflammation, it seemed like a no-brainer to incorporate it into a drink,” she says.

Her next-level CBD craft cocktail recipes are standouts in Nashville’s famous bar scene. Turbett’s made her mark on several top-tier bar menus and is now bringing her talents to Wilburn Street Tavern and a honky tonk called Ole Red while being on the board of the Nashville Bartenders Guild, freelancing as a bar consultant and launching her own company, Saatuurn Cocktails.

Turbett shares some of her expert tips for making your own CBD-infused cocktails at home. The first rule is balance.

“Making sure that CBD plays its role without overpowering the flavor or texture of a drink is important,” she said.

Turbett advises starting with small amounts: typically, 5mg if using powder or oil, or 3mg for a mist or spray. When serving to others, always disclose the presence of CBD in the drink, especially full-spectrum CBD, which contains trace amounts of THC. Another important fact Turbett shares is that “large amounts of alcohol paired with large amounts of CBD can amplify the effects of each other and can lead to motor impairment, not to be confused with getting you high.”

The mixologist has tried isolates in oils, powders and sprays and says they all have their merits. She now prefers oils for CBD cocktails. Though a challenge to blend directly into a drink, oils can be “wonderfully mixed into different flavor bitters, or even used as a functional garnish,” Turbett said, adding that powders will change the texture of alcohol, but “can be great in a foam or shaken in small amounts.” Sprays are more subtle, but “are fun for aromatic use.”

And as for the future of the bar scene, she’s certain about the direction it should take. “I’d absolutely love to see more bars using CBD in their drinks, not just as an additive to their current cocktails, but as a highlighted ingredient, or even as a substitute for alcohol,” Turbett says. Even THC cocktails are arriving on the scene in some adult-use markets. She says there are quite a few bartenders infusing liquor with THC or adding THC to their drinks, but she’s “particularly excited about THC cocktails as part of the mocktail or no ABV movement.”

CBD Highball Recipes

Two of Turbett’s recipes that include CBD-infused orange bitters:

Get your favorite CBD oil (flavored if you can find it) and combine 4:1 bitters to CBD oil. Glycerin-based bitters blend easier than water/alcohol-based bitters.

Stir gin (Turbett recommends The Botanist or Uncle Val’s), vermouth, CBD-infused orange bitters and ice together for 10-15 seconds or until very cold.

Strain into a chilled martini glass.

Garnish with lemon twist and a small drop of CBD orange bitters.

CBD Old Fashioned Recipe in Cannabis Now

Stir whiskey (Turbett recommends Angel’s Envy Bourbon or Dickel 12 Yr.), simple syrup, decanter bitters and CBD-infused orange bitters, and ice together for 10-15 seconds or until very cold.

Strain into a rocks glass over one large ice cube.

Garnish with an orange twist and a Luxardo maraschino cherry.

This story was originally published in the print edition of Cannabis Now.

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End of Summer Edibles: Labor Day Recipe Round-Up

Though the summer is slowly winding down, there are still opportunities to get outside and soak up the last of the sunshine. Labor Day is a great chance to round up your family and friends for a casual BBQ in a park or a potluck at home where you can bring a savory dish, dessert or drink that everyone will be eager to experience. Looking for some inspiration? Start with some of these recipes and then try branching out to some of your own creations.

Pot Popsicles

Stay cool with these super simple and easy to make adult popsicles that can be any flavor you want. After using lemonade made with cannabis-infused honey as the base to give them that extra kick, you can customize with your own ingredients like berries or any other fresh fruits. You can also try another juice or drink as a base to create your own interesting flavor combinations.

Cannabis Mocktails

You can still enjoy sipping on a buzzy beverage even if you’ve decided you’re skipping out on alcohol for the day thanks to these mocktails made with cannabis-infused simple syrup. Keep it classic with a mojito or serve up something fresh like rosemary and cucumber ginger beer. If you know a thing or two about making mocktails, you can skip the recipe and use the infused simple syrup to make your own drink.

Island Sweet Skunk Summer Veggies

Pick up some summer veggies for this side dish that might even entice a tried-and-true carnivore to indulge. Vegetable stock, white wine and agave give this recipe a rich flavor profile and make the taste of the veggies really come alive. Look for vegetables that are in season at your local farmers’ market.

Tomahawk Ribeye

Rib Eye Cannabis Now Magazine

Whether you decide to party indoors or outdoors, you can still have this ready for all the meat lovers who need their fix. There are no frills to this recipe —  just sear the ribeye on both sides, cook it to your preference and enjoy. It can be cooked in the oven or even thrown on the grill if you’re in the mood.

Canna-Quinoa Salad

Canna-Quinoa Salad on a Yellow Plate with Fork

A traditional green salad may not be able to withstand the heat, but this refreshing salad made with quinoa will still help you get in a serving of vegetables. It has a light, zesty dressing and lots of veggies that help give it texture and flavor. Plus, it doesn’t require any cooking so you don’t even have to turn on your stove to make this.

Cannabis-Infused Fingerling Potato Nachos

A piping hot bowl of Aurora infused fingerling potato nachos.

Say no to nachos with soggy tortilla chips by replacing them with hearty potatoes that won’t lose their texture after being covered in cheese and chorizo. Though the recipe only calls for a few toppings, feel free to load your nachos up with whatever else your heart desires like scallions, sour cream and a little guacamole.

Medicated Mac & Cheese

This crowd favorite and dinner classic is a sure shot if you’re undecided about what to make. It’s up to you whether or not you want to play it safe with a straight-forward cheddar cheese recipe like this one or spice it up with your preferred cheese. You can also create your own cheese blend with a two or more of your faves for added flavor.

Vegan Palisade Peach Crisp

This dessert combines the best of both worlds with soft, warm peaches paired with a crunchy crisp on top. Though fresh peaches are ideal, you can make it easier for yourself by using canned peaches that have been drained. Even if you’re not that great at baking, this recipe is simple enough for most skill levels.

TELL US, how are you celebrating Labor Day?

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Make These Delicious Cannabis-Infused Mocktail Recipes At Home

It’s entirely likely you or someone you know has made the unfortunate and all-too-easy party blunder of imbibing too much alcohol and then adding cannabis to the mix. What seems like a natural social combination of a few drinks and a few joints can quickly turn into nauseous, seemingly unending awfulness. The effects of both cannabis and alcohol can creep up on you unexpectedly, as your body interacts with the intake of chemicals at different speeds. I’ve certainly questioned on many a dark morning the plausibility of ever combining the two reliably, under any circumstances. The jury’s still out.

In the meantime, I can report firsthand that enjoying the two individually is the best plan. To take it even further, you can replace an alcoholic beverage with cannabis-infused mocktails, which is beneficial to your body, as opposed to the known havoc wreaked by alcohol. Instead of drinking a numbing poison for kicks, there is now the option of enjoying a plant that has been used throughout recorded civilization as a holistic natural medicine.

The question is, however, how can you enjoy cannabis consumption as innocuously and acceptably as drinking an alcoholic beverage?

Welcome to the world of “mocktails”: cannabis-infused drinks that are a delicious, effective and subtle alternative to an alcoholic beverage. Take extra care when drinking cannabis, as liquids are processed more quickly by your body than edibles, so you may feel the effects in as little as 10-20 minutes. Let it ride for at least 45-90 minutes before drinking more, to be on the safe side.

Remember: you can always drink more, but you cannot go back in time and drink less.

Luckily, it’s impossible to overdose on cannabis, but the effects can be unpleasant and overwhelming if too much is consumed for your personal tolerance.

Here’s a cannabis-infused simple syrup recipe to use as a base ingredient for your own homemade cannabis mocktail creations. It does take some time and patience, but is well worth the effort:

Cannabis-Infused Lemon Simple Syrup Recipe


1 cup filtered water
1 cup sugar
12 drops cold-pressed essential lemon oil
2 teaspoons corn syrup
1/2 gram cannabis BHO concentrate
1/2 gram (1 teaspoon) sunflower liquid lecithin (found in health food stores)


  1. Bring the cup of filtered water to a simmer. Add one cup of sugar (tip: slightly dampening the sugar before adding it to the simmering water will help the crystals incorporate more smoothly), 2-3 drops of essential lemon oil and 1 tsp of corn syrup. Take care not to boil the mixture, as that will alter the ratio of water-to-sugar in the syrup through evaporation.
  2. Loosely cover the saucepan with a lid, and bring the syrup mix to a simmer for 5 minutes. Do not stir, as the sugar may crystallize easily at this stage with the introduction of any foreign particulates. Set it aside to cool slightly during the next step.
  3. Heat cannabis concentrate to a steady 250º F degrees in a glass or stainless steel dish that will be big enough to later accommodate the addition of 1 cup of syrup.
  4. Continue to heat the concentrate until bubbles have stopped at maximum bubble formation, about 5 minutes. Temperatures of stoves and other variables make this step extremely unpredictable; the best way to gauge the correct time is visually. Stir the concentrate slightly with a bamboo skewer while heating to ensure even decarboxylation.
  5. Thin the cannabis oil with 10 drops of essential lemon oil and 1 tsp corn syrup. Mix thoroughly.
  6. Add 1 tsp sunflower liquid lecithin to the cannabis oil mixture. Stir thoroughly while heating at 175º F for 5 minutes. Remove from heat.
  7. Quickly add the 1 cup of simple syrup to the warm cannabis oil mixture, stirring vigorously to incorporate the oil mixture into the syrup.
  8. Heat the syrup to 160º F. Using a wet pastry brush to keep sides free of crystals, keep an eye on the mixture and stir with a very clean whisk periodically to break up the foam. This is the most difficult step, as it can take up to 3 hours for the oil to be fully dissolved. Patience and low heat are key to the success of this emulsion while avoiding the further decarboxylation of the cannabis oil.
  9. When the oil has dissipated to a sheen of droplets, remove the syrup from the heat and cool slightly before stirring. Stir vigorously and steadily with a clean whisk.
  10. Pour the now infused-syrup into an air-tight container. (Tip: Use a spatula to ensure you fully scrape the sides of all the infused goodness.)
  11. Label clearly, and store up to one week in a dark, cool place. If the infused syrup does separate or crystallize, don’t worry, it can easily be mixed up again by simply stirring, and can be reheated gently, as needed.

Dosage: If your BHO potency is 70 percent THC (700 mg), one half-gram would then contain around 350 mg THC. With 16 tablespoons in each cup of infused syrup, a single tablespoon would contain approximately 22 mg of THC.

Three Cannabis-Infused Mocktail Recipes

Cannabis-Infused Rosemary Cucumber Ginger Beer

Rosemary, Cucumber & Cannabis Ginger Beer Recipe


1 liter (4 cups) of ginger beer
1/2 cup cannabis-infused lemon simple syrup
1 cucumber, sliced
2 sprigs of rosemary, slightly crushed
Ice, extra rosemary sprigs and a fresh cannabis fan leaf for garnish, if available

makes 4 servings at a 44 mg dose per mocktail


  1. Add all the ingredients into a jug and stir.
  2. Cover and refrigerate for between 2-4 hours.
  3. Serve over ice, and garnish with extra rosemary sprigs and a fan leaf or two. Share and enjoy!


Cannabis-Infused Mojito Mocktail

Cannabis-Infused Mojito Mocktail Recipe


5-6 mint leaves
2 tbsp fresh lime juice (juice from approximately half of a medium/large lime)
2 tbsp cannabis-infused lemon simple syrup
½ cup ice
1/2 cup club soda or sparkling mineral water

makes 1 serving at a 44 mg dose


  1. Muddle 3 of the mint leaves and the lime juice in the bottom of your glass.
  2. Add 2 tablespoons canna-infused lemon simple syrup, the club soda or sparkling water, and the rest of the mint leaves.
  3. Stir to mix thoroughly. Add ice and enjoy!

Thai Basil and Lime Cannabis-Infused Mocktail

Thai Basil & Lime Cannabis-Infused Mocktail Recipe


1/2 lime, sliced into 4 lime wedges
A small handful of fresh Thai basil
2 tablespoons cannabis-infused lemon simple syrup
1 cup club soda or sparkling water, plus more to top off
1 cup ice
Lemongrass stalks, trimmed (optional, to use as stir sticks)
Cannabis leaves for garnish, if available

makes 2 servings at a 22 mg dose per mocktail


  1. Muddle the basil with the lemon cannabis simple syrup in a serving glass.
  2. Add the club soda or sparkling water, and stir until well mixed.
  3. Add the ice and lemongrass stalks. Top off with club soda or sparkling water and a slice of lime. Share and enjoy!

The post Make These Delicious Cannabis-Infused Mocktail Recipes At Home appeared first on Cannabis Now.

How to Make Medible Ganja Gummies in 5 Easy Steps

Aside from being cute and convenient, these Ganja Gummies are fantastically flavorful and a fun, effective way to medicate. If possible, make these candies in a silicon mold and they’ll pop right out after being chilled. It’s also helpful to taste the mixture before pouring it into the mold. If the weed taste is too strong, try adding some additional honey.

Ganja Gummies


makes 24 individual servings

  • 1 large pkg. orange Jell-O
  • 1 cup orange juice
  • 1/2 cup honey
  • 1/4 cup canna-oil
  • 4 packets gelatin
  • 1/2 cup orange juice
  • A dash of cornstarch


1. Combine the Jell-O and 1 cup of orange juice in a medium saucepan. Add the honey and canna-oil and heat slowly, stirring frequently.


2. In a small bowl mix the gelatin with the remaining orange juice and allow to sit for five minutes.


3. Add the gelatin to the Jell-O and cook over low heat for 5-7 minutes.  Whisk almost constantly and get the sides of the pan.


4. Pour the ganja gummies mixture into silicon molds or coated mini paper cups. Allow to cool at room temperature and then chill in the fridge.


5. Remove the ganja gummies from the molds. Toss each candy with a bit of cornstarch to prevent sticking.

Originally published in the print edition of Cannabis Now.

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Impress Your Guests: New Cannabis-Infused Recipes from Weedmaps

This holiday season is undoubtedly different looking. But different doesn’t have to mean bad. With smaller gatherings taking place this year, now might be the perfect time to test out new holiday recipes and add some creative cannabis infusions for your close-knit guest list. 

Sharing recipes, cooking together, and serving food for friends and family are culturally and historically prime moments for bonding. There’s nothing like enjoying food made with love around a dinner table. Guests savor every bite as they clink glasses, share stories and make new memories together. 

For cannabis lovers, incorporating cannabis-infused recipes into your holiday menu is a fun way to partake in this age-old tradition. Rather than passing the pipe or pen around, why not take it in via a special dish you may only get to eat once a year?

Testing cannabis recipes can be a bit daunting if you haven’t cooked with the herb before, so using reliable, trustworthy sources is crucial.  Our friends over at Weedmaps are happy to share two new festive recipes – Wild Mushroom Risotto with Thyme and Sweet Potato and Butternut Squash Soufflé. Sophisticated enough for a fancy evening in, yet hearty and cozy enough for sweats and Christmas movies on the couch, you really can’t go wrong.

Weedmaps Partners with Chef Nikki Steward

Weedmaps’ new holiday recipes were created through a partnership with celebrity chef Nikki Steward, creator of The High-End Affair. Having mastered the art of cannabis, culinary and conversation, Chef Nikki is known for her ability to expand audiences’ perceptions around cannabis, showcasing how it can be creatively infused in culinary experiences.  

Photo and Recipe by Chef Nikki Steward

Wild Mushroom & Thyme Risotto:

6 Servings – 5 mgs of THC per | prep time 10 mins | cook time 25-30 mins


o  2 Tablespoons Unsalted Butter

o  3 Tablespoons Olive Oil

o  4 cloves garlic chopped

o  2 cups Arborio rice

o  1 ½ cups of wild mushrooms sliced thin (shitake, maitake, oyster, chanterelles, porcini)  

o  1 cup white wine

o  6 cups chicken broth – heated

o  2 tablespoon fresh thyme leaves

o  2 teaspoons of sea salt

o  1 teaspoon of cracked pepper

o  ¼ cup heavy cream 

o  30 mg of Blue River Rosin Capsule


1. Warm the butter and olive oil in a cast iron pot over medium heat. Stir in the garlic and sauté it until fragrant for 3 minutes. 

2. Warm broth in a separate saucepan over medium-low heat.

3.  Stir in the rice, making sure each grain is coated with butter/olive oil, and sauté it until the tips of each grain of rice turn translucent.

4. Turn up the heat to medium-high. Stir in the mushrooms and pour in wine. Break open and add 30 mg of Blue River Rosin Capsule. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth 1/2 cup at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more.

5.  When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, salt, pepper and heavy cream. Serve warm.

TIP: Save a few sprigs of thyme and sautéed mushrooms for garnish.

Photo and Recipe by Chef Nikki Steward

Sweet Potato & Butternut Squash Soufflé:

4 servings – 5mg THC per | Prep time 25 min | Bake time 35 mins


○       2 tablespoons all-purpose flour 

○       1 tablespoons of unsalted butter + extra to butter dishes  

○       ½ cup whole warm milk 

○       ½ cup of mashed butternut squash 

○       ½ cup mashed sweet potatoes 

○       3 large eggs, separated, and at room temperature 

○       ¼ cup maple syrup (for more sweetness, use up to 1/3 cup) 

○       ¼ tsp ground nutmeg (I used 1/4 teaspoon) 

○       ½ tsp cinnamon  

○       1 ml of Tikun Olam Alaska

○       Pinch of salt 

○       4 x 6 oz ramekins or 1 x 16oz dish 

○       Confectioners’ sugar, for dusting 


1.    Peel the butternut squash and sweet potato and cut in cubes.  Boil until soft.  Hack: Most stores sell pre-cut butternut squash & sweet potatoes.

2.    Preheat the oven to 375 degrees. Prepare soufflé dishes by buttering and then dusting with sugar, tapping out the excess.   

3.    In a medium saucepan, melt butter over medium heat.  Add flour and cook, whisking, until golden, about 2 minutes. Gradually add warm milk, whisking constantly, until thickened, about 1 minute.  Remove from heat. Stir in the mashed butternut squash, sweet potatoes and egg yolks, followed by the maple syrup, nutmeg, cinnamon and 1ml of Tikun Olam Alaska. Set aside. 

4.    In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with a pinch of salt until it just reaches stiff peaks.  Whisk in 1/4 of the egg whites into the sweet potato mixture, then gently fold in the remaining whites using a rubber spatula. Pour mixture into the prepared soufflé dishes, filling almost to the top and smoothing the surface. Place onto a baking sheet and bake until puffed and has a slight jiggle.  Be careful not to shake soufflés when removing them from the oven.  Dust with powdered sugar and serve immediately. 

Selecting the Right Cannabis for Your Dish

When it comes time to decide what type of cannabis to add to these recipes, it really comes down to user preference, but the products listed above are safe bets, as Chef Nikki has already tested them out to ensure they pair nicely with the flavors of the dish.  

Explore different cannabis options available for delivery or pick up near you on The WM Learn platform specifically provides a way for curious and experienced consumers to learn more about the aspects and uses of cannabis, including some tips and tricks on how to cook with cannabis, the appropriate dosagedecarbing the plant, and more.

Founded in 2008, Weedmaps was the first technology company to help their users find cannabis doctors, dispensaries and delivery services. As a leader in the cannabis industry, they are committed to removing the stigma associated with cannabis and normalizing its use in society. And what better way to normalize cannabis than enjoying it in a bite of risotto or sweet potato soufflé over Christmas dinner?

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Seasonal Cannabis Cooking: A Cannabis-Infused Pumpkin Pie for Fall

Eating seasonal food has become such a popular trend in recent years that today, almost any chef will tell you: By eating organic local food with the seasons, you are supporting local farmers who choose to grow sustainably. Eating with the seasons also means saving money on produce that is at its supply peak and nourishing your body with fresh food.

Unfortunately, the trend of seasonal cooking has not yet reached into cannabis cuisine. However, in states that allow for homegrown marijuana or in places that have a thriving local cultivation scene, it is easy and environmentally beneficial to integrate cannabis into cooking — both in its various stages of growth and by pairing it with other ingredients — based upon the season.

Ultimately, the best cannabis growing and cooking model for the environment is to grow organic cannabis outdoors with your own symbiotic vegetables and herbs, supporting local regenerative farmers when purchasing your other ingredients and then making the dankest food you can matching what’s available during that time of year.

To fully adopt a seasonal cannabis model, you should start by either sowing seeds or planting clones outside after the last frost. During the summer’s vegetative state, you can pluck a few leaves during pruning and make a delicious, nutrient-dense juice with other fruits and vegetables. As the plant hits the flowering cycle in the early fall, you can prune off the smaller popcorn buds and make live resin or rosin from them, which you could then infuse into different cooking fats or spirits. And of course, after harvest, dried cannabis flowers can be infused into other seasonal ingredients to make edibles that are completely aligned with the season.

Cooking seasonal cannabis dishes and using the plant throughout the different growth stages for food is beneficial for the environment for many reasons. By maximizing the use of parts of the plant that otherwise would be thrown away, such as the leaves, using cannabis as a seasonal ingredient reduces waste and also maximizes the utility of the resources used to grow the plant.

In honor of the harvest season, I bless you with this exceptionally traditional and delicious seasonal pumpkin pie recipe. Happy harvest!

Hashplant Pumpkin Pie Recipe

Ingredients for filling:

  • 2 cups organic puréed sugar pumpkin
  • 1 can organic sweetened condensed milk
  • 2 organic whole eggs
  • 4 tablespoons (half a stick) organic cannabutter, infused with Hashplant
  • 1 ½ tablespoons of pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract

Ingredients for crust:

  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (1 stick) chilled sweet butter
  • 4 tablespoons ice water
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon fine sea salt


Step 1: For this recipe, you need to start the dough the night before or one hour before cooking time for the crust to set properly. In a bowl, combine the flour, sugar and salt. With a knife, cut the stick of butter into 8 slices and drop into the bowl.

Step 2: Mix by hand until the butter starts to meld with the dry mix. Add in 4 tablespoons of ice water and continue to combine until the mixture is fully incorporated. Press lightly into a semi-flat circle about 6 inches wide and then wrap it in plastic wrap. Refrigerate overnight or for 1 hour prior to cooking time.

Step 3: When you are ready to prepare your pie dough, roll out onto a floured surface and transfer to a 9-inch pie tin. Flatten the dough into the tin and pinch the edges to form a crust on the top. Take a fork and pierce little holes throughout the bottom and sides of the crust. This prevents the crust from bubbling out during the baking process.

Step 4: Preheat your oven to 375° Fahrenheit. In a separate bowl, mix the puréed pumpkin, condensed milk, eggs, Hashplant cannabutter, maple extract, vanilla extract and pumpkin pie spice until fully combined.

Step 5: Pour your pumpkin mixture into your pie crust and lightly tap the pan against a counter to release any air bubbles. Put into the oven and bake for 55 minutes. Pull from oven and let the pie set at room temperature. Decorate with fresh, organic whipped cream for the most comforting fall dessert. Enjoy!


If a gram of Hashplant flower tests at 19 percent THC, then butter infused with the gram would include 190 mg of THC. Therefore, substitute the number of your cannabis’s THC percentage and the amount of flower you have and do the math to figure out your dosing. If you want a smaller dose, cut the flower down to a smaller portion. For a larger dose, add in more.

Strain Suggestions:

When preparing this recipe for classic pumpkin pie, I would recommend pairing strains that possess earthy, hashy, woodsy or sandalwood-like terpenes and flavonoids. The following strains would be ideal: Hashplant, Alaskan Ice, Purple Haze, S.A.G.E, Herijuana or Burmese Kush. If you do not have access to these strains, then use your nose and taste buds to find other strains that have similar smell and flavor profiles.

TELL US, have cooked seasonal cannabis-infused food?

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Wake & Bake: 3 Cannabis-Infused Brunch Recipes

A cannabis-infused brunch is the best way to start the day. If you’re looking for a gentle buzz that will keep you focused and clear in the morning, one of these items will do you fine. And who says it has to be served for breakfast anyway? Everyone loves stuffed French toast for dinner! Especially if it’s accompanied by bacon.

Stuffed French Toast

Starting your day with cannabis-infused French toast seems just too good to be true. The ricotta and the jam combine to give this dish the right level of creamy, tangy sweetness.

Ingredients – Serves 2

  • 4 slices of white bread
  • 2 teaspoons canna-butter, melted
  • ¼ cup ricotta cheese
  • ¼ cup jam of your choice
  • 2 large eggs, lightly beaten
  • 1 tablespoon milk
  • 3 tablespoons unsalted butter
  • Confectioner’s sugar, for garnish (optional)


1. Brush 2 slices of the bread with the melted canna-butter. Layer the 2 slices with the ricotta cheese and then the jam. Top off each sandwich with a slice of bread.

2. In a wide, shallow bowl, beat the eggs and milk. Dip the sandwiches into the egg mixture.

3. In a large skillet, melt the butter over medium heat. When the butter starts to foam, add the sandwiches. Cook until golden brown, about 3 to 4 minutes, and then turn and cook on the other side until golden brown.

4. Place on serving plates, cut in half, drizzle with any remaining jam, and sprinkle with confectioner’s sugar, if using.

Chef’s Note: For picture-perfect confectioner’s sugar sprinkling, use a small tea strainer or sifter. Feel free to vary the jam flavor as you like; apricot is always a good choice.

Bacon & Egg Muffins


This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make, but it’s a cinch. It’s really yummy with shredded Swiss cheese as well, and you can also substitute sautéed spinach for the bacon.

Ingredients – Serves 4

  • 4 flour tortillas
  • 4 teaspoons canna-butter, melted
  • 1 cup shredded cheddar cheese
  • 4 strips of bacon, cooked and chopped
  • 4 large eggs, at room temperature
  • Salt and black pepper


1. Preheat the oven to 340° F.

2. Press the flour tortillas into 4 cups in a standard-size muffin pan. Brush the inside of the tortilla cups with the canna-butter.

3. Divide 3/4 cup of the cheddar cheese among the tortilla cups. Top with the chopped bacon. Carefully break an egg into each tortilla cup. Top evenly with the remaining cheese. Sprinkle with salt and black pepper.

4. Bake until the eggs are set, about 10 minutes. Serve immediately.

Chef’s Note: If the tortillas seem brittle, heat them in the microwave for 10 seconds to soften them. To bring the eggs to room temperature, place them in a bowl of tepid water for 20 minutes.

Oatmeal with the Works


Try to use the best-quality oatmeal you can afford because it really does make a difference. Steel-cut oats are nice and chewy. This cannabis-infused brunch item is such a cozy way to start the day.

Ingredients – Serves 4

  • 3¼ cups water
  • 2 cups steel-cut oats
  • Pinch of salt
  • 4 teaspoons canna-butter
  • 1 banana, peeled and sliced
  • 4 tablespoons chopped pecans
  • 4 tablespoons chopped walnuts
  • 2 tablespoons dried cherries
  • 2 tablespoons honey


1. In a large pot, bring the water to a boil. Add the oats and salt and gently simmer for 5 minutes. Remove from the heat and let rest, covered, for 2 minutes. Stir in the canna-butter.

2. Divide the oatmeal among 4 bowls and evenly top with the remaining ingredients. Serve immediately.

Chef’s Note: When I have leftover oatmeal, I make pancakes. Add an egg, a few splashes of milk, a bit of baking soda, and whatever spices you like to the oatmeal. Dollop the batter onto a griddle, and you have recycled one great breakfast into another.

These recipes were excerpted from “Cooking with Cannabis,” published by Quarry Press, an imprint of The Quarto Group.

TELL US, do you wake and bake? What cannabis-infused brunch would you make?

Originally published in Issue 30 of Cannabis Now. LEARN MORE

The post Wake & Bake: 3 Cannabis-Infused Brunch Recipes appeared first on Cannabis Now.