So you’re the proud owner of a California medical marijuana card. Now what? Well, you might know exactly what you want to do with the stuff, but it’s also possible that you’re not actually sure the best way to ingest it. That’s where medical marijuana edibles come in.
Previous posts have looked into the pros and cons of smoking versus eating the MMJ you get with your cannabis card. Basically, smoking is a fast hit, but when you consume it, it takes longer to get into your system, but it stays there longer. You also don’t need such a high dosage if you use medical marijuana in food rather than smoking it. And let’s not forget that some folks simply don’t want to smoke the stuff. Therefore, consuming it via your favorite food might be the route to go for a regular and sustained way of helping to reduce your chronic pain.
Let’s look at some tasty, savory medical marijuana edibles recipes that include cannabis, which you can look forward to sampling now that you have your California marijuana license. It’s important to remember that marijuana needs to be heated with fat to make canna-oil or cannabutter — otherwise you won’t feel the benefits. Don’t just add raw cannabis! Your digestive system can’t process the THC in marijuana. But once you cook your medical marijuana with a fat, the THC is released and binds with the fat, making it both processable — and palatable — to your body.
You can purchase cannabutter or canna-oil from a cannabis dispensary using your medical cannabis card California, or you can check out how to make it online.
Marijuana brownies are very popular and a great way to get both your sugar and cannabis high, but sometimes you might crave something savory. So here we go with our top four savory medical marijuana edibles recipes.
Marijuana Pot Pie
- 1 cup carrots, sliced
- 1 cup peas, frozen
- 1/2 cup celery, chopped
- 1 pound skinless, boneless chicken
- 1/3 cup onion, chopped
- 1/3 cup cannabutter
- 1/3 cup all-purpose flour
- 1/4 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 pie crusts, unbaked
Heat oven to 425 F. Throw the carrots, peas, celery and chicken into a saucepan with some water, and boil for about 15 minutes. Drain, and put to the side. In a second saucepan, cook the onions in the cannabutter until soft, then add the flour, celery seed, salt and pepper. Then slowly add the chicken broth and milk. Simmer over medium-low heat until thick. Remove from the heat, and set aside.
Put the chicken mixture in one of the pie crusts. Then pour the hot liquid with the cannabutter over it. Cover with the second crust, and seal the edges. Put a few cuts in the top crust to allow the steam to escape. Bake for 30 to 35 minutes or until the pastry is nice and golden. Remove from oven, and let it cool. Enjoy!
Cream of Cannabis Soup
Servings: 4 to 6
- 2 large leeks
- 1 tablespoon cannabutter
- 1 tablespoon butter
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 pound asparagus, chopped
- 1/2 cup whipping cream
Trim the roots and leaves from the leeks, leaving the white part and about 2 inches of the green. Rinse well under cold water, then cut lengthwise and slice crosswise (about ½-inch thick). Sauté with the cannabutter and butter on low heat for 10 minutes or until soft. Stir in potatoes, salt and pepper, and the chicken broth, and bring the mixture to the boil. Cut and discard the asparagus tips and woody ends, then chop the remaining pieces, and add them to the boiling soup. Reduce heat, and simmer uncovered for about 10 minutes. Purée the soup in a blender, then transfer the soup a clean saucepan. Stir in the cream. Eat immediately!
Poached Salmon with Cannabutter Sauce
- 1/2 cup white wine
- 1 cup fish stock or water
- 1 small carrot, chopped
- 1 celery stalk with leaves, quartered
- 1 small onion, chopped
- 2 tablespoons fresh dill, chopped
- 2 pounds center-cut fresh salmon
- 2 egg yolks
- 2 teaspoons cold water
- 1/2 cup cannabutter
- 1 teaspoon lemon juice
- Fresh dill
- Fresh parsley
- Lemon slices
Combine wine, fish stock (or water), carrot, celery, onion and dill in a medium or large saucepan over a medium heat. Bring to boil, then reduce heat and simmer for about 15 minutes. Add the salmon, and bring back to boil. Reduce the heat, cover and simmer gently for 15 minutes. Turn off heat, but keep the lid on for more 10 minutes before removing the fish to a plate.
For the sauce, place the egg yolks in a double boiler or a stainless steel bowl that is sitting in a saucepan of simmering water. Whisk in the cold water. Slowly whisk in the cannabutter. As the mixture thickens, whisk in the lemon juice.
Skin the salmon, and place on a serving plate. Garnish with the fresh parsley and dill and lemon slices, and serve the sauce on the side of one of the most romantic medical marijuana edibles we know.
- 1 tablespoon brown sugar
- 1/2 cup cannabutter
- 1/4 cup apples, dried and chopped
- 1/2 teaspoon cinnamon
Soften the cannabutter, then throw all the ingredients into a food processor and blend until combined. Voilà! Store in the fridge for up to a week or the freezer for up to two months. It’s delicious on scones, waffles, bagels, etc.
So, providing you have your California medicinal marijuana card, what are you waiting for? Get cooking, get eating and get enjoying the benefits of these medical marijuana edibles recipes. Bon appétit!