CHAPTER 1:
ACTIVE INGREDIENTS
HOW TO MAKE CANNABIS-INFUSED BUTTERS, OILS, AND TINCTURES, PLUS RECIPES FOR MAYONNAISE AND FLOUR.
BASIC RECIPES
If you enjoy smoking pot and have decent cooking skills, you’ve got nothing to worry about when it comes to cannabis cuisine except deciding what
to make first. On the other hand, if you love cannabis but need a recipe to boil water, then never fear, because in this section we’ll introduce the very
basic techniques you must learn in order to get started and get stoned without a year of study at Le Cordon Bleu. And if you really get stuck,
remember, it’s a lot easier to get high with a little help from your friends, particularly the ones who know how to boil water by heart.
Either way, since cannabis is most easily integrated into foodstuffs through oil or butter, the basic recipes required to perform this psychedelic
infusion are really all you need to know. Cannabis butter (cannabutter) can be used in literally any recipe that calls for butter, with results that elevate
even the most humble food to a sacrament of the most high. Of course, you can also just spread some cannabutter on a slice of toast, but where’s
the fun in that?
In the meantime, ask around, and you’ll soon discover that every cannabis chef has their own special method for making marijuana-infused food,
and some are much more complicated than others. Naturally, everyone swears that their way tastes best and makes the most potent edibles, but
then again, not everyone can simmer butter for three days, adding a tablespoon of water every five minutes and stirring constantly. So let’s rely on
the time-tested basic recipes below, at least for starters, as the easiest and quickest ways to efficiently extract THC and other cannabinoids for
cooking.
But first, some basic principles. Find an infusing method that works for you and stick with it, using a consistent supply of cannabutter, cannacoconut
oil, or THC oil to make the appetizers, dinners, and desserts described in this book as much as possible. You definitely don’t want any surprises
when it comes to the potency of your product (see KITCHEN SAFETYMEETING, WHAT TO EXPECT WHEN YOU'RE INGESTING and DOSAGE
AND POTENCYRATIO for more important info on dosing).
THC OIL (CANNABIS-INFUSED OIL)
It’s not necessary to use first-pressed extra-virgin or estate-bottled olive oil to make your THC Oil; an affordable virgin olive oil works nicely. Of
course, high-quality ingredients result in a more delicious end product, so if you plan on using your THC Oil for salad dressings or to drizzle over
veggies and pasta, a fruity extra-virgin olive oil will make all the difference.
MAKES 6 CUPS
6 cups olive oil or canola oil
1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground
1. In a double boiler, slowly heat oil on low heat for a few minutes until you begin to smell the oil’s aroma. Add the ground cannabis slowly, stirring
until it is fully coated before adding more cannabis. Simmer on low heat for 45 minutes, stirring occasionally.
2. Remove the mixture from heat and allow it to cool before straining. Press the plant matter with the back of a spoon to wring all the oil out of it.
Compost the leafy remains and save the oil in an airtight container in the refrigerator for up to 2 months.
CANNACOCONUT OIL
Coconut oil has a lot of advantages over animal products. It’s a saturated fat, allowing maximum absorption of cannabinoids, but it’s much more
healthful for you than saturated animal fat. Coconut oil is definitely the best option for vegans and those concerned about health. Available at health
food stores and well-stocked grocery stores, it’s solid at room temperature but melts easily.
MAKES 1¾ CUPS
1 ounce cannabis, dried, or 2 ounces trimmed leaf
One 14-ounce jar coconut oil
1. Fill a large stockpot halfway with water, and add your cannabis. Simmer over low heat, stirring occasionally, for 1 hour. Then, add your coconut
oil, and return to a simmer. Remove from heat. Let the coconut oil mixture sit for two days as it slowly extracts, in a covered pot at room
temperature. Then, reheat the oil, cannabis, and water mixture until the oil melts.
2. Strain the mixture, being sure to press the plant matter firmly against the side of the strainer. Refrigerate the oil and water mixture for at least 24
hours.
3. Return the next day and separate the solidified oil from the water. Pat dry with a paper towel, then melt the cannacoconut oil in a saucepan until it
is liquid. Measure into glass jars for easy dosing. Baby food jars work well.
CANNABIS-INFUSED MAYONNAISE
Recipe from Ashley Boudreaux
Mayo, one of the French “mother sauces,” originated around 1756 and provides the base for aioli, remoulade, and a host of other dishes beloved
by High Times house chef Ashley Boudreaux. This emulsified sauce requires about ten minutes of continuous whisking to properly combine the
ingredients, so be patient and add the oil very slowly, literally drop by drop, lest the sauce “break” and fail to emulsify. You can also use a food
processor, adding the oil drop by drop through the feeder tube while the processor is running; however, the texture of the mayo is usually lighter
when whisked by hand. Be sure to give this recipe a run-through once without the ganja, just to get the feel for proper oil-yolk emulsification,
because if the mayo “breaks” with the ganja in it—well, that could be a financial bite. Also, since the eggs in this recipe are not cooked, be sure to
get organic, local, farm-fresh eggs, and if such eggs are unavailable, use pasteurized eggs to avoid any risk of salmonella. (If you have a
compromised immune system, you should use pasteurized eggs or avoid homemade mayo altogether.)
STONES 12 TO14
1 cup soybean oil
½ ounce ganja shake
2 large egg yolks
1 teaspoon fresh lemon juice
Pinch of salt
1 teaspoon white vinegar
½ teaspoon Dijon mustard
1. In a double boiler, combine the oil and ganja. Heat over low until the ganja smell is pronounced but not nutty or burnt. (The oil should have an
earthy green tint to it.) Let cool.
2. Remove and strain the herb, squeezing the weed in a metal strainer against the mesh with the back of a spoon to wring out every drop of oil.
Make sure that all your ingredients have been brought to room temperature—this is crucial!
3. In a small metal bowl, use an immersion blender or whisk to thoroughly blend the egg yolks, lemon juice, salt, vinegar, and mustard (this can also
be done in a food processor or blender). Using a ½ teaspoon measure, very slowly add the infused oil, a few drops at a time, while constantly
blending on low or whisking until the mayo is thick and starting to form ribbons. (If it’s too thick, you can add room-temperature water in tiny
increments.) If your mixture “breaks,” it can be repaired by whisking some more room-temperature egg yolks in a separate bowl, then slowly
whisking those yolks into the “broken” mayo mixture. If that doesn’t do it, add a few drops of hot water. Cover and chill; it’ll keep in the refrigerator
for 4 to 5 days.
SIMPLE CANNABUTTER
This is an easy, quick way to infuse cannabis into butter on your stove top. Be sure to use salted butter since it has a higher smoke point, and don’t
leave your saucepan unattended! You can make this cannabutter relatively quickly, and use it in any of the recipes in this book.
MAKES ½ CUP
½ cup (1 stick) salted butter*
¼ ounce cannabis buds, finely ground
*To make cannamargarine, simply substitute margarine for butter in this recipe.
1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently.
2. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter, and smash it against the strainer to
squeeze out every drop of butter available. When you’re done, discard the plant matter.
3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of
cannabutter. 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.
Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in
recipes.
Note: For medical patients, I would recommend using 2 ounces of cannabis for each pound of butter, effectively making a double-strength
cannabutter.
LONG-SIMMERING CANNABUTTER
This popular method of water extraction is an easy way to make large batches of butter. Since THC only binds to fat, combining the butter,
marijuana, and water will not dilute the potency. You can also use plant material that has not been finely ground, such as whole leaves and stems.
After the extraction has occurred, simply skim the butter off the top! You will need two large stockpots.
MAKES 2 CUPS
1 ounce cannabis, dried, or 2 ounces trimmed leaf
2 cups (4 sticks) unsalted butter
1. Fill a large stockpot halfway with water. Add the cannabis or leaf, and bring to a boil over high heat. Reduce heat and simmer for 1 hour. Add
your butter, and return to a simmer, stirring occasionally. Simmer for 1 hour more. Cover the stockpot, remove from heat, and allow to cool. To
increase potency, repeat this process twice more, simmering for 1 hour and then cooling again.
2. After you have completed the third simmering session, prepare for straining while the mixture is still hot. Position your metal strainer over the
second stockpot, and carefully pour the water, butter, and marijuana mixture through the strainer into the stockpot. This is easiest to do in the sink.
The strainer will catch all the plant matter, so use the back of a large spoon to push the marijuana against the mesh and squeeze out all the butter.
Compost the plant matter, or discard it.
3. On to the chilling process, which will separate the cannabutter from the water. If your stockpot is too big to fit in your refrigerator, pour the
cannabutter and water mixture into a large glass bowl, and refrigerate for 24 hours. The cannabutter will rise to the top and solidify.
4. The next day, return to separate the cannabutter. Cut a chunk out of the top layer and remove it from the cold water. Repeat until you have all the
butter drying on paper towels. Scrape off butter that seems too mushy and save it for a recipe where the excess water isn’t a problem, like gooey
brownies.
5. Now, melt the chunks of cannabutter over low heat in a large sauté pan. Once the butter is liquid, pour it into your storage containers. Reusable
glass jars are great, especially if you measure 1 cup of cannabutter into each jar. This ensures a consistent, easy-to-use supply.
WAMM MARIJUANA FLOUR
Operating in Santa Cruz since 1993, the Wo/Men’s Alliance for Medical Marijuana is a revolutionary medical cannabis collective that strives to fulfill
the compassionate goals of California’s groundbreaking Proposition 215 voter initiative, which first legalized medical marijuana in the state in
1996. At WAMM, patients with terminal and chronic illnesses volunteer to help tend a large outdoor organic cannabis garden, which they harvest
and process into their own medicine. In addition to buds for smoking, WAMM offers members capsules, tinctures, and salves, as well as a wide
variety of edibles. Every part of the plant is used in some way, including the stems that go into tincture, the leaves ground into flour for baking, and
even a few seeds for planting next year’s garden.
The unique thing about the WAMM baking program is that they do not advise straining the whole plant fiber away from the oil or butter. Instead, the
marijuana leaves are pulverized so completely that the resulting product is a superfine sifted flour that dissolves right into butter and oil. Using the
whole plant this way provides extra fiber and nutrients.
MAKES ABOUT 25 GRAMS
1 ounce leaf material (minimum)
Equipment: Latex gloves, 145 micron silk screen mounted on a wooden frame, piece of glass or mirror larger than silk screen
1. To grind your own marijuana flour, first harvest your plants, whether they are indoor or outdoor. Trim the leaves and dry them upside down or on a
screen, in a warm, dry, dark place for a week or so, until they are completely dry.
2. Then, use a blender to grind the leaves into powder, carefully stirring with a metal butter knife kept well above the blender’s blades. A vortex will
form in the middle of the blender, and you must carefully stir more marijuana from the sides of the blender into this vortex. It takes about 5 minutes to
get the cannabis very finely ground. Turn off the blender every 1 or 2 minutes so it doesn’t overheat, and use the knife to stir up the blended, ground
marijuana.
3. Next, pour this product over a fine silk screen stretched on a wooden frame. Below the screen, there should be a glass or mirror. Use your gloved
hands or a plastic card to rub the ground leaf over the screen. Remove any stems immediately, as they can puncture the screen and make a hole.
Continue rubbing the leaf over the screen until at least 50 percent of the leaf has passed through.
4. Now, collect all the leaf that still hasn’t been screened and put it back in the blender. Blend again for 5 minutes, until the leaf is ground more finely.
Pour this twice-blended product over the screen again, and resume rubbing it through. Once you have about 30 percent of that batch remaining,
collect it from the top of the screen and blend again. Once the leaf has been blended three times, it is as fine as can be. Rub it over the screen
again, and any remaining pieces too large to fit through the screen should be removed and saved for making tinctures.
5. Use a card to scrape all the ground flour off the screen into a large plastic airtight container. Remove the screen and reveal the ultrafine textured
marijuana flour below. Carefully scrape the flour off the glass with a card, and store in an airtight plastic or glass container.
Note: You can use this marijuana flour as a substitute for half the all-purpose flour called for in baking recipes. Simply melt butter in a pan and slowly
add the flour until it is moist, then remove from heat and use as directed. You can use less butter in your desired recipe, since some butter has
been already added to the marijuana flour.
TINCTURES
At their most basic, tinctures are simply plant matter soaked in alcohol. Your local health food store has many tinctures of different medicinal plants
available, like damiana and echinacea. Tinctures are an excellent way to ingest cannabis for a few key reasons: They are very portable and
discreet, you avoid extra calories from medicinal desserts or fatty THC-oil-soaked meals, and it’s very easy to measure your dose. Simply squeeze
the dropper top, and release the dropper underneath your tongue. Let it sit there for several minutes. This is where it’s easiest for the tincture to be
absorbed. You’ll begin feeling effects within ten to thirty minutes, so tinctures are faster-acting than digesting a medible. Simple tinctures made with
vodka or rum can become the base for cannabis cocktails (see recipes for vodka and rum).
You can make tinctures using any cannabis product, from stems to the finest kif. The recommended steeping times are usually very long, up to two
months in the Green Avenger Cannabis Tincture. It will take longer to absorb all the THC from woody plant parts like stems than from finely sifted
ground bud or kif.
Another matter to consider is whether to use alcohol or glycerin. Alcohol seems to create a more potent tincture, but it burns under the tongue and
tastes more like old-time medicine. Glycerin tastes sweet and doesn’t burn like alcohol, so it can be easier to use.
QUICK CANNABIS GLYCERITE
Recipe from Ashley Boudreaux
This is a faster version of a glycerin-based cannabis tincture. Some cooks believe that you must heat the mixture for maximum potency, and that
simply steeping your herb in glycerin isn’t enough.
USP food-grade glycerin (also spelled “glycerine”) is available online from distributors like Starwest Botanicals, the Essential Oil Company, and
More Than Alive.
MAKES 1 CUP
¼ ounce high-quality ganja shake
½ cup plus 1 tablespoon USP food-grade glycerin
6 tablespoons water
Equipment: Latex gloves, unbleached cheesecloth, large glass jar with tight lid
1. Combine all ingredients in a Crock-Pot, and simmer at a very low temperature (about 180°F) for 2½ hours. Remove from heat and allow to cool
until it can be handled safely.
2. Wearing latex gloves, strain, then squeeze the ganja glycerite well through unbleached cheesecloth (ideally—I’ve heard that panty hose and
coffee filters also work, but cheesecloth is perfect) into a large glass jar with a tight lid. Store in a cool, dark place for up to 6 months.
Note: This makes 7 to 14 servings, depending on the desired dose. Use it instead of sugar in your favorite drink, but keep in mind that glycerite is
sweeter, so be prepared to experiment.
About the Chef: Ashley Boudreaux
Ashley Boudreaux is a native New Orleanian whose ancestors include George Washington, a one-armed Confederate major from Brooklyn, New
York, and a bootlegging Irish boxer. She and her family live alone in a zombie-proof, vintage forty-eight-thousand-square-foot former egg factory
now full of African art. Ashley does audio production, bartends at the world-famous Tipitina’s, and has more than twenty years of experience in
catering and kitchen and bar management. She started cooking with marijuana in her teens and is a grandmother now. Ashley has been writing for
High Times since 1998. She wants to own a strip club when she grows up—with a ganja kitchen in it. She’ll call it Tits & Grass.
LONG-SIMMERING GANJA GLYCERIN
Recipe from Chef Mike Delao
This is a long-simmering version of medicated glycerin that was concocted by chef Mike Delao. After Chef Mike met his hero, cannabis activist
Jack Herer, and discovered that he had diabetes, this innovator of cannabis cuisine decided to create low-sugar cannabis treats. Glycerin has
about 27 calories per teaspoon and is 60 percent as sweet as sucrose, but glycerin doesn’t raise your blood-sugar level. This method of extraction
may take a long time and need constant monitoring, but it creates a syrupy, honeylike glycerin with fantastic taste.
MAKES 2½ CUPS
1 ounce high-quality cannabis flowers, finely ground
4 cups USP food-grade glycerin
Equipment: Latex gloves, unbleached cheesecloth, large glass jar with tight lid
1. In a Crock-Pot, cover your cannabis completely with the glycerin, and cook at a low setting for 3 days. The glycerin should take on a dark amber
color.
2. Let it cool, then, wearing latex gloves, strain the glycerin through the cheesecloth, pressing the plant material as tightly as possible to release all
the glycerin. Your final product should have the consistency of honey and can be used as a substitute in any recipe that calls for honey or agave
nectar. Store your glycerin in a large glass jar with a tight lid in the refrigerator for up to 1 month.
About the Chef: Chef Mike Delao
Chef Mike Delao is currently the resident chef at Cannabis Planet, where he hosts a cooking show. He also works with several collectives in the
L.A. area, serving patients his cutting-edge cuisine, raw living foods, and sweet treats. Chef Mike also writes a recipe column for High Times, has
a blog on Hightimes.com, and presided over the judging of the medical edibles at the first annual High Times Medical Cannabis Cup in San
Francisco. Chef Mike loves house music and throwing parties, so look for him at West Coast cannabis events, where he’ll be chilling at the
Cannabis Planet booth.
GREEN AVENGER CANNABIS TINCTURE
Recipe from Subcool and MzJill
This convenient cannabis-based medicine doesn’t require smoking, vaporizing, or even ingesting baked goods; simply apply a few drops of it
under the tongue. It contains no harmful additives and, if made correctly using good bud, actually tastes quite pleasant. Vegetable glycerin is used
in cough syrups and many other products and is safe for human consumption. Drinking extra water when ingesting the tincture is recommended, as
it tends to dehydrate you when taken in larger amounts.
Glycerin—also known as glycerol—is easy to find. NOW Foods makes a very high-quality version that you should be able to get at your local health
food store. Then you simply soak some high-quality cannabis shake, buds, and kif in the glycerin for sixty days.
MAKES 6 CUPS
4 ounces high-quality shake and cannabis buds
5 grams kif
6 cups vegetable glycerin, enough to completely cover the plant matter and fill a 2-quart jar
Equipment: 2-quart glass jar; french press, cheesecloth, or fine kitchen screen; funnel; small dropper bottles
1. Grind shake and buds until fine, then place in a 2-quart glass jar. Add kif (this will increase the mixture’s potency). Remember that this
preparation will be ingested, so keep all your tools sterile and use good-tasting shake, not waste leaf.
2. Once the jar is 90 percent filled with ground weed and kif, slowly add the glycerin until the weed is covered and the jar is full.
3. It’s very important to decarboxylate the THC acids. To do this, heat an oven to 170°F (or the lowest setting), and let the tincture warm in the oven
for about 45 minutes. Remove and let cool.
4. Store for 60 days, making sure to rotate the jar for 3 to 5 minutes per day, mixing the contents of the jar well. (We like to flip our jars upside down
each day and let the weed float to the top of the glycerin.) At day 50, wash the outside of the jar well, then place it in a pot of steaming water. Let the
jar remain in the water until the water has come to room temperature, then remove, dry off, and continue to steep for 10 days.
5.After 60 full days, use a French press, cheesecloth, or some other type of fine kitchen screen to strain the shake from the tincture. (Chef Subcool
uses a 190-micron Bubble Bag to screen his tincture.)
6. Use a funnel to transfer the tincture into small dropper bottles to store. It’s best used within 6 months to 1 year. Keep in a cool dark place.
Note: A glycerin tincture is very easy to titrate, and a patient can use a few drops under the tongue to get just the relief needed. Plus, the tincture
doesn’t seem to get most people superhigh or even stoned, and many people without serious ailments will not feel its effects unless they take a
large amount, like 30 milliliters. Given the variations in individual metabolism, everyone will be different in this respect.
We’ve also seen incredible results with people using the tincture to treat migraines. When you’re suffering from a serious headache, taking a pill
orally is a slow fix. With this preparation, you can brush your teeth vigorously and then apply a few drops into the mouth. The medicine passes
across the mucous membrane and seems to have an immediate effect.
About the Chefs: Subcool and MzJill
The cannabis couple behind TGA Subcool Seeds, Subcool and MzJill are cannabis breeders and tireless activists for medical marijuana. They
made this particular tincture for patients suffering from migraines and were astonished at the positive effects they observed. Creator of the awardwinning
strain Vortex, Subcool is also the author of Dank: The Quest to Find the Very Best Marijuana.
CHAPTER 2:
IRIE APPETIZERS
When it comes to cannabis edibles, sometimes less is definitely more enjoyable. A little pot food can make you giddy, but a little too much will
make you sleepy, so sometimes little bites are the way to go. Perhaps you’re planning a special party and want to make it even more special. The
recipes in this chapter are all designed to get your guests irie but not too spaced-out. They include finger foods, hors d’oeuvres, dips and spreads,
and tapas.
Pot-infused appetizers provide proper sustenance and bold flavors along with just a tinge of THC-fueled fun! We traveled the world in search of
inspiration, finding dishes in Asia, the Middle East, Italy, and Mexico that would work well with our secret ingredient. These cannabis concoctions
enhance the already good times in life, like taking a hike in the woods, screening a new movie, or hanging with friends on a leisurely day. So pass
the bong, pick a recipe, and let’s get cooking!
For a medium-size celebration of four and twenty guests, just two or three of these dishes will sustain the high times for hours, not to mention pique
your guests’ appetites for the sumptuous meal to follow. Like a breeder reactor, eating cannabis-infused foods stimulates your appetite, so be sure
to serve plenty of non-magic food as well, lest someone get too stoned out of sheer hunger.
ROASTED GANJA GARLIC CANNELLINI DIP
Recipe from Chef Herb
Roasting garlic fills the house with such a wonderful, comforting smell—and it also covers up the telltale odors of ganja smoking! So if your
neighbors object when you light up a spliff in your tiny studio apartment, try roasting some garlic and see if anyone complains besides the local
vampires. Roasted garlic also soaks up cannabis-infused oil like there’s no tomorrow, so it’s a handy addition to a wide variety of dishes. This
classic dip should be served with warmed pita bread, crudités, and olives, or try it on a sandwich with roasted veggies, arugula, and a sharp
cheese. Plus, it freezes well, so you can always make extra and save it for a rainy day.
STONES 5 TO7
1 large head garlic
Salt
5 teaspoons THC extra-virgin olive oil (see recipe)
One 19-ounce can cannellini beans
1 teaspoon fresh lemon juice
Dash hot red pepper flakes (optional)
Pepper
Vegetable broth (as needed)
Toasted bread, baked pita wedges, celery sticks, and/or red bell pepper slices, for serving
1. Preheat the oven to 450°F.
2. Cut off the top ½ inch from the head of garlic. Sprinkle with salt and drizzle with 1 teaspoon of THC olive oil. Wrap the garlic in foil and bake for 1
hour. Remove from oven, let cool, then squeeze the cloves out of the papery skins.
3. Drain the beans in a strainer and rinse with water. Drain well.
4. Place the beans in a food processor and add the roasted garlic cloves, along with the remaining 4 teaspoons of THC olive oil, the lemon juice,
red pepper flakes (if using), and salt and pepper. Pulse until smooth, adding as much vegetable broth as needed, 1 teaspoon at a time, to create a
smooth dip. Serve with toasted bread, baked pita wedges, celery sticks, and/or red bell pepper slices.
HOOKAH LOUNGE HUMMUS
Recipe from Ashley Boudreaux
Hummus is the greatest addition to the American snack-scape since salsa and so quick and easy to make that you’ll never go back to store-bought
brands again. Packed with protein and ready to eat, hummus makes for an ideal snack and also compliments a vast array of Middle Eastern foods
worth investigating, from falafel to tabbouleh. While you’re at it, why not go all the way, find yourself a hookah, pack it with hashish, line the floor with
pillows, and throw anArabian Nights–themed party at your house. By experiencing the culture of another land, through music, art, films, books, and,
yes, food, we can bridge the gap between our worlds. At the end of the day, cannabis lovers live everywhere on Earth, and almost everywhere we
are oppressed—so let’s stick together. Potheads without borders, fire up your hookahs!
STONES 8
¾ cup THC olive oil (see recipe)
3 grams kif (optional)
One 15-ounce can garbanzo beans
¾ cup tahini (a crucial ingredient, found in the international section of most supermarkets—if not, try a Middle Eastern grocery)
3 tablespoons fresh lemon juice
¼ cup roasted garlic, store-bought or homemade
2 tablespoons artichoke hearts, drained well and chopped
¼ cup roasted red peppers, roughly chopped
1 teaspoon freshly ground cumin seeds
1 teaspoon salt
½ teaspoon freshly ground pepper
Pita bread, warmed in the oven, for serving
1. In a small saucepan, warm your THC olive oil over low heat. Add the kif, if using, and let it dissolve. Remove from heat.
2. Put the garbanzo beans, tahini, lemon juice, roasted garlic, artichoke hearts, red peppers, cumin, and ½ cup of the warm THC oil in a food
processor and blend to the desired consistency. Slowly add more oil as needed. Add the salt and pepper. Serve with warm pita bread.
POT CHEF
GREEN LEAFY KALE SALAD IN BROWN CANNABUTTER
VINAIGRETTE
Recipe from Bobby Hellen
Kale is one of the most healthful things you can eat, so be sure to include more of it in your diet, especially when doused with this decadent
dressing from our friend chef Bobby Hellen. Chef Hellen uses this vinaigrette on a similar salad at the restaurant, absent the special ingredient, of
course. This makes dressing for more than one salad and keeps for a long time in the refrigerator.
STONES 6 TO8
SALAD
1 pound Tuscan kale
½ cup slivered almonds
VINAIGRETTE
⅓ cup unsalted butter
⅓ cup Simple Cannabutter (see recipe)
⅓ cup sherry vinegar or red wine vinegar can be substituted
Salt
1. Wash kale, remove middle stalks, and roughly chop the leaves into bite-size pieces.
2. Toast almonds in a dry sauté pan over medium heat, shaking the pan occasionally until you smell the almonds, about 5 minutes. Remove from
heat.
3. To make the vinaigrette, in a small saucepan, melt the unsalted butter over high heat until browned, then add the cannabutter, just until melted.
Remove from heat. Add the sherry vinegar and season with a pinch or two of salt.
4. Dress the kale with 4 to 6 tablespoons of dressing, toss with the almonds, and serve warm.
About the Chef: Bobby Hellen
A recipient of a StarChefs.com New York Rising Star Award in 2010, this young chef has impressed the New York culinary scene with the soulful,
inventive menu at Resto, his Belgian-inspired eatery. He’s also very dedicated to the local foods movement, sourcing his kale from one of the Big
Apple’s many farmers’ markets.
OBAMA’S SATIVA SAMOSAS
Recipe from Ashley Boudreaux
From our longtime food columnist Ashley Boudreaux, this unique invention epitomizes what I love about stoner cuisine. It’s creative, different, fun,
and inspired by the times we live in. Like President Obama, this appetizer mixes multiple cultures but is ultimately an American amalgamation. In
keeping with the spirit of our highest officeholder, the culinary inspiration for this dish is about finding common ground between the United States
and the rest of the world. Ashley explains:
Tilapia is a fish that’s widely consumed in both Hawaii (where Obama was born) and Kenya (his father’s homeland). Mangoes growin both
places, as well as in Indonesia (mango trees shade his stepgrandmother’s tin-roofed house in Kogelo).Another staple in Kenya is a dish called
sukuma wiki, which is Swahili for “stretch the week,”which sounds like an indispensable skill to have in these challenging times. Sukuma wiki is
like the smothered greens ubiquitous in Southern soul food but without the pork, which folks in Washington need to cut out anyway. And, of
course, cannabis is a global panacea, uniting the diverse wherever it’s used. Wrap it all up in a classic puff pastry, and you have an Obamosa.
STONES 6
MANGOPURÉE
1 ripe mango, pit and skin removed, chopped
SAMOSAS
One 16-ounce package frozen puff pastry
Juice from 1 small lime
One 12-ounce tilapia filet
2 teaspoons curry powder, plus more to taste
1 teaspoon powdered ginger
SUKUMA WIKI
2 cups chopped kale, steamed
1 cup diced tomato
2 teaspoons finely chopped green onion
MANGOSAUCE
4 tablespoons Simple Cannabutter (see recipe)
2 tablespoons flour
1 cup coconut milk
2 teaspoons finely chopped cilantro
1. To make the mango purée, put the mango and ½ cup water in a blender or food processor, and purée until smooth. Set aside.
2. To make the samosas, thaw puff pastry according to the package instructions. Set aside.
3. Preheat the oven to 350°F.
4. Pour half the lime juice over the tilapia filet. Rub it down with the curry and ginger. Bake in the preheated oven for 25 minutes, or grill over hot
coals for 2 to 3 minutes per side, until fish is tender and flaky. (If baking in the oven, leave the oven on.) Cut into small chunks and set aside.
5. To make the sukuma wiki, sauté kale with tomatoes and green onion in a saucepan over medium heat until wilted. Cool and squeeze out excess
liquid.
6. To make the mango sauce, heat the cannabutter over low heat in a saucepan until it melts. Set aside 2 tablespoons of melted cannabutter for
brushing the pastry. Add flour to the remaining 2 tablespoons butter in the skillet, and whisk over low heat until the lumps are gone. Add the coconut
milk, ¼ cup of the mango purée, the remaining lime juice, the cilantro, and curry powder to taste. Stir until the sauce thickens.
7. To assemble the samosas, cut the puff pastry into 3-inch squares. Layer about a heaping tablespoon each of the sukuma wiki and fish on the
squares of puff pastry, then fold them into triangles, sealing the edges with water and pressing with a fork before brushing the pastries with the
reserved cannabutter. Bake until golden brown, about 15 to 20 minutes. Serve drizzled with the warm mango sauce (plus some for dipping) and any
remaining sukuma wiki on the side.
STUFFED STONED JALAPEÑO POPPERS
These stoner treats were born when a particularly robust jalapeño pepper plant grown on my New York City rooftop burst forth with a bounty of
twenty peppers. While partaking of a nice joint and relaxing on the same rooftop, inspiration struck: peppers, peanut butter, and pot! The peanut
butter tempers the heat of the peppers, and the herb gets you high—what more can you ask for from something this easy to make? So amuse your
bouche and try these one-bite wonders!
STONES 10
10 jalapeño peppers
2 tablespoons THC Oil (see recipe)
¼ cup green onions, white parts only, chopped
2 cloves garlic, minced
¾ cup peanut butter
1. Preheat the oven to 350°F.
2. Cut off the tops of the jalapeños and reserve them. Use a small knife to remove as much of the pith and seeds as possible. You want hollow
peppers that can hold the stuffing. Rinsing out the inside of the pepper with water is a good way to remove the seeds.
3. Warm a small saucepan over medium heat and add the THC Oil. Let the oil warm for about 30 seconds, then add the green onions and cook for
1 minute. Then add the garlic and sauté for 1 to 2 minutes. Add the peanut butter and stir, adding 2 to 3 tablespoons water as needed to thin the
consistency. The sauce should be easy to stir. Remove from heat.
4. Use a spoon, piping bag, or a small funnel to fill the jalapeños with the peanut butter sauce. Fit the pepper tops back on and secure with a
toothpick. (Soak your toothpicks in water first.)
5. Place peppers on a foil-lined baking sheet and bake for 20 minutes. Serve warm.
Note: You may want gloves to handle the peppers, but if you don’t wear gloves, be careful not to touch your eyes after handling the peppers. Wash
your hands and the cutting board immediately and thoroughly after handling peppers.
POT CHEF
SATIVA SHRIMP SPRING ROLLS WITH MANGO SAUCE
Recipe from Chef Bliss
Chef Bliss created these spring rolls for a tasting menu that was served to the High Times staff in New York. Each dish on that incredible buffet
was sautéed in, brushed with, or otherwise infused with cannabis butter and oil. These sativa shrimp spring rolls would benefit from using a strain
such as Haze, with a terpene profile that will match the Asian flavors.
STONES 6
MANGOSAUCE
1 mango, peeled and diced
1 clove garlic, finely chopped
1 tablespoon sugar
1 tablespoon coarsely chopped ginger
½ small habanero pepper, seeded and finely chopped
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon THC Oil (see recipe)
SPRINGROLLS
½ cup plus 3 tablespoons THC Oil (see recipe)
¼ cup sliced shiitake mushrooms
1 teaspoon plus 2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped shallot
⅓ cup julienned or shredded carrots
⅓ cup julienned red and yellow bell peppers (an even mix of both colors)
½ napa cabbage, shredded
2 tablespoons Asian chili paste
2 teaspoons lime juice
2 tablespoons sliced green onions
1 tablespoon chopped ginger
2 tablespoons chopped cilantro
2 teaspoons salt, plus more to taste
2 teaspoons black pepper, plus more to taste
1 pound rock shrimp, cleaned and deveined
One 12-ounce package spring roll wrappers
1 egg
½ cup cornstarch
1. To make the mango sauce, in a medium saucepan over high heat, combine mango, garlic, sugar, ginger, habanero, orange juice, and rice wine
vinegar. Bring to a boil, then simmer over reduced heat for 5 minutes. Remove from heat and allow to cool.
2. In a blender or food processor, combine the mango mixture with THC Oil and blend until smooth. Set aside.
3. To make the spring rolls, in a small frying pan, heat 1 tablespoon of the THC Oil on high. Add mushrooms and cook until golden brown, then add
1 teaspoon of the soy sauce and 1 teaspoon of the sesame oil. Transfer to a bowl and set aside.
4. Reheat pan over high heat and add 1 tablespoon of the THC Oil. When oil is hot, add the garlic, shallot, carrots, bell peppers, and cabbage and
sauté for 1 minute, then add the chili paste, 2 tablespoons of the soy sauce, the lime juice, green onions, ginger, and cilantro. Drain vegetables in a
strainer (if you leave the liquid in when the spring roll is fried, it will explode) and season with salt and black pepper. Set aside.
5. Reheat pan over high heat and add 1 tablespoon of the THC oil. When oil is hot, add the shrimp and sauté until fully cooked. Remove from heat,
drain, chop roughly, and season with a pinch of salt and pepper. Mix with mushrooms and vegetables in a small bowl—this is your spring roll filling.
6. To assemble, lay out your spring roll wrapper diagonally, with a corner pointing toward you, so it looks like a diamond shape. Whisk the egg, and
brush a thin layer onto the spring roll wrapper.
7. Spread 2 tablespoons of the filling in the middle of the wrapper and bring the bottom corner of the wrapper over the filling, then fold in the sides
and roll upward, making the roll as tight as you can. Roll in the cornstarch on a plate and set aside. Repeat with remaining filling and wrappers.
8. In a large frying pan, heat remaining ½ cup THC oil to 350°F. Panfry rolls until golden brown. Do not crowd the pan; fry only a few rolls at a time so
you can turn them easily. Drain on paper towels and serve with the mango sauce.
About the Chef: Chef Bliss
A brash young chef, Bliss has been working in the medical-marijuana-edibles field for quite some time. First, he pioneered a business of sweets
that parodied brand-name candies and later turned his attention to a line of savory spreads using roasted garlic, sun-dried tomatoes, and pesto, all
to rave reviews from dispensary patrons. Currently, Chef Bliss is the creative genius behind Concentr8, an edibles company that makes his famous
Pot Corn popcorn.
GANJA GUACAMOLE
Guacamole is a healthy treat that everyone enjoys, and when you add a dash of THC Oil, you’ll really get the party started! Serve this dip with Mini
Kind Veggie Burritos, or chow down with a bag of chips.
STONES 8 TO10
4 ripe avocados, peeled and pits removed, one pit reserved
1 cucumber, peeled with seeds removed, diced
½ cup chopped green onions, white and green parts
2 cloves garlic, minced
½ cup THC Oil (see recipe)
1 jalapeño pepper
½ cup firmly packed cilantro, chopped
Juice of 2 limes
1 teaspoon salt
Combine all the ingredients in a food processor and mix until the texture is smooth. Keep the reserved avocado pit in the serving bowl with the
guac, as it will help keep it fresh and prevent browning. Refrigerate any leftover guacamole in an airtight container with plastic wrap covering the
surface. Use within 1 day.
MINI KIND VEGGIE BURRITOS
Get ready for a miniature interpretation of a counterculture classic. The Kind Veggie Burrito has its roots in Mexican cuisine but became a locoweed
legend in America via the Grateful Dead parking lot scene. Sure enough, at every show, there was the same dude with a cooler and a
handmade sign that read “Kind Veggie Burritos.” Way before the term “ganjapreneurs” had been coined, the unofficial vendors that kept Terrapin
Station well fed knew that even a psychedelic army marches on its belly, and that an inexpensive cheesy rice-and-bean tube of ganja-infused
goodness would sell itself from the time the gates opened to long after the encore. Easy to prepare ahead of time, cheap to make, and sold at a
high-enough markup to high-enough jam-band fans, these burritos could finance a cross-country adventure. Enhance the appetizer by dipping the
tiny burritos into ganja-oil guacamole, serve two or three as an entrée, or just make normal-size burritos.
STONES 10
One 15-ounce can vegetarian refried beans
One 15-ounce can black beans, drained and rinsed
6 tablespoons THC Oil, plus more for brushing (see recipe)
1 sweet onion, diced
1 small zucchini or summer squash, shredded
2 teaspoons salt
1 red bell pepper, chopped
1 cup sliced mushrooms
1 cup diced steamed potatoes (or leftover roasted potatoes)
1 teaspoon paprika
2 teaspoons cumin
¼ teaspoon cayenne pepper
1 cup cooked long-grain brown rice
20 small flour tortillas (soft taco size)
2 cups shredded cheddar cheese
Salsa, sour cream, and Ganja Guacamole (see recipe), for serving
1. Preheat the oven to 300°F.
2. In a 2-quart pot, mix the two cans of beans together with 2 to 3 tablespoons of water, and bring to a simmer over low heat.
3. While the beans are cooking, warm a sauté pan over medium heat and add 6 tablespoons THC Oil. Let the oil warm for 30 seconds, then add
the onion and sauté until golden brown, about 8 minutes.
4. While onion is cooking, toss the shredded zucchini with 1 teaspoon salt in a colander and squeeze out the excess water. Set aside.
5. Add the bell pepper to the sautéed onions and cook for a few minutes before adding the mushrooms, zucchini, and potatoes. Sprinkle with the
paprika, cumin, and cayenne pepper, and cook until the mushrooms have released their juices, about 5 minutes. Remove veggie mixture from the
heat and add the remaining 1 teaspoon salt. Add the cooked rice to the veggie mixture and stir to combine.
6. Spread one heaping spoonful of beans onto each tortilla. Then, place one heaping spoonful of veggies and rice in the middle, topped by a small
sprinkle of cheese. To fold, bring the bottom edge of the tortilla up over the filling, then tuck the sides in and cover with the top edge of the tortilla.
You want a self-contained package with as little filling falling out as possible. Place the burrito in a glass baking pan and repeat until you have 20
little burritos or until you run out of filling.
7. Brush the burritos with THC Oil, and bake for 10 minutes, just until the tortillas are golden brown. Serve with salsa, sour cream, and Ganja
Guacamole.
PICO DE GANJA AND NACHOS
Recipe submitted by a dude from Texas
First submitted by a reader from South Texas, here’s a recipe for all the dudes out there who don’t really cook. These nachos couldn’t be easier to
make, can’t possibly be fucked up, but could possibly fuck you up if you eat too much. Serve these up in your man cave the next time you invite your
bromantic buddies over for Texas Hold’em, the Super Bowl, or just a super bowl!
STONES 6
2 red tomatoes
1 green tomato
1 jumbo sweet onion
1 jalapeño or serrano pepper
2 cloves garlic, minced
3 tablespoons beer (a light beer like Bud or Corona)
3 tablespoons fresh lemon juice
3 tablespoons THC Oil (see recipe)
6 ounces tortilla chips
1 cup shredded Monterey Jack cheese
1 ripe avocado, diced
1. Preheat the oven to 350°F.
2. Roughly chop the tomatoes, onion, and jalapeño, and add to a food processor.Add the garlic, beer, lemon juice, and THC Oil. Pulse 2 or 3 times
to combine, keeping the texture chunky.
3. Spread out the chips on a baking sheet, cover with the cheese, and top with several heaping spoonfuls of the pico de ganja you just made. Put it
in the oven for about 5 to 10 minutes, until the cheese has melted. Serve, topped with the avocado.
KIND BUD BRUSCHETTA WITH POT PESTO
Basil is so easy to cultivate, and a complement to so many dishes, that you should consider cultivating some homegrown. You can also pick up
basil at the farmers’ market. A staple in Italian cooking, basil shines in pesto, a sauce originating in the Genoa region, not coincidentally home to a
world-famous strain of basil. This cannabis-infused pesto tastes amazing, freezes well, and can be stored in the fridge for up to five days. When
storing, always cover the surface with a thin layer of oil and plastic wrap to keep it from turning brown. You can toss this pesto over pasta, use it as
a condiment in sandwiches, or eat it as a dip with crostini or crackers. If you’d like to try pairing a particular cannabis strain with basil, use
Genovese basil and look for ganja with a citrusy aroma, indicating the presence of limonene, a terpene also found in basil plants. Try Lemon Skunk
or Super Lemon Haze if you’re so inclined. Consider drizzling the finished bruschetta with a few spoonfuls of Medicated Balsamic Vinaigrette.
STONES 10
PESTO
3 tablespoons walnuts, chopped
2 cups basil, firmly packed
Pinch sea salt
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese
½ to ¾ cup THC olive oil (see recipe)
BRUSCHETTA
1 large loaf ciabatta bread, cut into 1-inch-thick slices
3 tablespoons THC olive oil (see recipe)
2 or 3 heirloom or organic farmers’ market tomato, sliced
Medicated Balsamic Vinegar (optional)
1. Preheat the oven to 350°F.
2. To make the pesto, warm a sauté pan over medium heat. Add the walnuts and toast them, stirring often, for a few minutes, until you smell their
aroma. Remove from heat and let cool. Rub the walnuts over a metal strainer to remove as much of the papery skins as you can.
3. In a food processor, slowly grind the walnuts to a rough flour.
4. Meanwhile, wash and pat dry the basil. Remove the stems before tearing the leaves into tiny pieces by hand.
5. Add the basil, salt, garlic, and Parmesan to the walnut flour in the food processor. While the processor is running, add ½ to ¾ cup of the THC
olive oil through the top chute, pouring in a slow steady stream until well blended. Add more salt or oil until you’re pleased with the flavor and
consistency.
6. To make the bruschetta, brush the bread slices with the THC olive oil, and toast in the oven for about 3 minutes on a baking sheet, until lightly
browned. Remove from the oven, and top each bread slice with slices of the tomato. Return to the oven for 5 minutes. Remove, top with the pesto
and Medicated Balsamic Vinegar (if using), and enjoy!
MEDICATED BALSAMIC VINAIGRETTE
Recipe from Evan Budman
This salad dressing is a simple, easy way for a health-conscious patient to consume cannabis. You can keep this dressing in your fridge for two
weeks and use it over many different salads or as a dipping sauce for crusty bread. Drizzle it over fresh, ripe, locally grown heirloom tomatoes and
serve with slices of artisanal mozzarella; enjoy it on a salad composed of spinach, dried cranberries, blue or feta cheese, and glazed walnuts; or
over the top of the Kind Bud Bruschetta with Pot Pesto.
STONES 4
3 tablespoons brown sugar
1 teaspoon Dijon mustard
1 clove garlic, minced
Onion powder to taste
Salt and pepper to taste
¾ cup THC olive oil (see recipe)
¼ cup balsamic vinegar
Combine the brown sugar, mustard, garlic, onion powder, salt, and pepper in a medium bowl and mix well. Whisking vigorously until blended, add
THC olive oil and balsamic vinegar.
About the Chef: Evan Budman
Chef Evan Budman is a cannabis chef in Colorado who created this vinaigrette as an easy way to enjoy cannabis in salads. After recovering from
back surgery, Evan began cooking with cannabis as an alternative to addictive pharmaceutical painkillers. He began distributing his creations to
other patients, and was offered a position as the head chef of a new dispensary with a focus on edibles. Currently, Evan is on staff at Wellspring, a
medical marijuana center in Denver, Colorado, a place where patients come first. As a budding chef, Evan hopes to continue teaching and sharing
his recipes, as well as fighting for safe access for Colorado medical marijuana patients.
STONER CELEBRITY FAVORITE
LIL’ SNOOP HOT DOGGY DOGGS
This high-end appetizer is named in honor of cannabis-lovin’ hip-hop icon Snoop Doggy Dogg, whom you can also catch cooking up some stoner
cuisine on YouTube, thanks to his infamous appearance on Martha Stewart’s TV show. On that occasion, the unlikely duo collaborated on some
classic brownies, albeit missing Snoop’s favorite secret ingredient. Naturally, our recipe includes the chronic.
Needless to say, these hot dogs will satisfy the cravings of your entire stoner crew at your next big shindig. Best of all, this recipe is stoner-simple.
And you can always use soy-based veggie substitutes for a Veggie Doggy Dogg.
STONES 15
5 hot dog buns
¼ cup melted Simple Cannabutter (see recipe)
2 tablespoons dried ground oregano
5 turkey or chicken hot dogs
5 slices bacon
¼ cup grated pepper jack cheese, for stuffing (plus extra for topping if desired)
2 cups canola oil for deep-frying
½ cup relish
Ketchup and mustard to taste
1. Preheat the oven to 350°F.
2. Cut the hot dog buns crosswise into thirds. Arrange the open buns on a baking sheet. Brush the inside of the buns with the melted cannabutter,
and sprinkle with oregano. Toast them in the oven for 5 to 8 minutes, until golden brown.
3. Meanwhile, cut the hot dogs crosswise into thirds. Then, cut each hot dog piece lengthwise about ¾ of the way through. Cut each piece of bacon
crosswise into thirds as well. Stuff some of the grated cheese inside each hot dog piece, then wrap each segment with a bacon piece, securing the
ends with a toothpick.
4. Pour the oil into a heavy-bottomed saucepan to a depth of 1 inch, and heat over medium-high heat until hot but not smoking. (If using a
thermometer, oil should be at 350°F.) Carefully add the bacon-wrapped hot dog pieces to the oil, frying until the bacon is crispy and brown.
Remove the hot dogs from the oil and drain on paper towels.
5. Take the toothpicks out, and place each hot dog piece on a toasted bun. Top each hot dog with a spoonful of relish, more grated cheese (if
desired) and a squirt of ketchup and mustard.
CHAPTER 3:
MUNCHIE MEALS
Breaking bread with your friends is one of the simplest, most satisfying pleasures of life, along with sharing a spliff of some lovingly homegrown
herb. And one of the great things about cannabis is that it really does alter your perception of time, heighten your senses, and open you up to a
newfound appreciation of the earthly delights all around us. We live in such an era of both scarcity and abundance, and when we’re blessed enough
to experience abundance—of food, of ganja, of friendship and good times—it’s important to remember to be thankful, and cannabis reminds us of
our duty to savor, to enjoy, and to be grateful for the moment.
In fact, this cannabis-inspired mind-set makes a great match for the philosophy behind “slow food,” which promotes the pleasures of high-quality,
flavorful ingredients and the art of traditional cooking techniques. When in the kitchen under the influence, let cannabis guide you to mindfulness,
and soon the “chores” of chopping vegetables and washing dishes will become meditative. Forget fast food and microwavable meals in favor of
helping to revive the art of the dinner party with a cannabis twist. The green-themed menu items in this chapter practically guarantee some
interesting dinner conversation, and you should plan a fun game or activity for after the meal to keep things going until it all wears off. Or maybe just
get everybody really into washing the dishes …
REGGAE RICE AND BEAN SOUP
Recipe from Chef Ra
A counterculture classic created by Chef Ra, this recipe reflects his love of Jamaican culture and cuisine. The island nation’s history of colonialism
is ever present in Jamaican cooking, which features ingredients and techniques influenced by African, British, Spanish, and indigenous Arawak
traditions. By combining this international fusion of flavors with his own hippie sensibilities, Chef Ra brought to life this ganja-infused rice and bean
soup. True Rasta cooking uses bright flavors to entice your taste buds, with a focus on food that’s healthful, hearty, and vegetarian. Flavored with
lime juice, hot sauce, chili powder, cumin, and sage, this soup elevates humble ingredients to excellence, and when you eat it, you’ll definitely be
elevated as well! Light up a spliff to pass the time while you cook this simple, quick-simmering soup, and top it with a dollop of sour cream and
ganja oil to liven up any occasion.
STONES 8
Two 16-ounce cans black beans, drained
½ cup chopped yellow onions
2 green onions, chopped
4 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried sage
1 bay leaf
3 cups cooked long-grain white rice
Salt
1 tablespoon fresh lime juice
8 tablespoons THC olive oil (see recipe)
Louisiana-style hot sauce
Sour cream
In a large Dutch oven over high heat, combine 6 cups water, the beans, yellow onions, green onions, garlic, chili powder, cumin, sage, and bay leaf,
then cover and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the rice, partially cover the pot, and cook for 10 minutes more,
stirring the mixture every now and then. Add salt to taste and add the lime juice just before serving. Serve in small cups or bowls, adding a
tablespoon of THC olive oil on top of the soup along with a dash of hot sauce and a dollop of sour cream.
About the Chef: Chef Ra
Chef Ra, also known as Jim Wilson, was the author of “Psychedelic Kitchen,” a recipe column in High Times, for fifteen years before his untimely
passing in 2006. He also starred in a how-to cooking DVD called Ganja Gourmet, which showcased Ra’s lovable personality, counterculture
philosophy, and delicious recipes. Chef Ra gained notoriety as a tireless cannabis activist and was an icon on the Grateful Dead tour scene, where
he sold his trademark “Rasta Pasta” (see recipe) to hungry hippies from around the country. We love and miss you, Chef Ra.
CREAM OF SINSEMILLA SOUP
Sinsemilla (Spanish for “without seeds”) has become popular slang to describe the flowering tops of female cannabis plants that have been kept
away from male pollen. Cannabis is one of the few dioecious plants on Earth, meaning it has male and female sexes. Keeping male plants out of
your garden is a necessity for those who want resinous, gooey, potent pot, as female plants produce all that sticky resin to attract male pollen and
form seeds, and they stop producing it as soon as that happens. If this misfortune should befall your crop, don’t despair—flowers that have been
fertilized are less potent, but still perfectly good, if a pain in the ass to break up and roll, as first all the seeds must be removed. You can save those
seeds and plant them, or toast, salt, and eat them. Cannabis seeds are incredibly nutritious, but for the moment let’s think happier, pollen-free
thoughts. This unique soup, submitted by a reader, comes without seeds and is warming and comforting on a cold winter’s night. The cannabinoids
are infused into the heavy cream and butter. It’s excellent when paired with a baked potato.
STONES 6
3 cups vegetable stock
1 cup broccoli florets, finely chopped
4 tablespoons butter or margarine
¼ cup yellow onion, diced
1 cup celery, chopped
2 ounces dried female cannabis flowers, finely chopped
1 tablespoon flour
2 cups heavy cream
1. Bring stock to a boil in a large pot over high heat. Add the broccoli and cook for 5 minutes.
2. Meanwhile, melt the butter in a saucepan over medium heat, and sauté the onion, celery, and buds for 2 to 3 minutes. Stir in the flour, making a
roux.
3. Add this mixture to the pot and turn the heat down to a simmer. Add the cream and simmer for 5 minutes, or until the soup thickens. Serve hot.
TOM YUM GANJA
Recipe from Ashley Boudreaux
This delicious dish was inspired by the science of terpenes, as dedicated cannabis cook Ashley Boudreaux continues her research on pairing
specific strains of cannabis with food. Terpenes are chemicals found in all plants, and they give cannabis strains their distinctly different smells and
flavors. The key to a harmonious combination is matching the terpenes present in the cannabis to complementary terpenes found in other plants.
The flavor profile of manyAsian dishes makes it easy to integrate cannabis, including this Thai-style soup that’s full of vegetables and herbs, plus a
dash of hot and spicy Sriracha. Here, the lemongrass, basil, and mint balance nicely with the cannabis. And attention vegans: Simply skip the
shrimp, and this dish still works as long as you’re using veganically grown ganja.
Relax—the cooking time here is a little more than thirty minutes total.
STONES 7
7 grams finely chopped ganja, preferably a sativa strain
Two 14-ounce cans coconut cream or milk (cream is better if you can find it—but not Coco Lopez–type cream)
½ cup mango juice
1 stalk fresh lemongrass, peeled and sliced into 3-inch pieces
½ pound small peeled shrimp (optional)
One 15-ounce can sweet baby corn, drained and chopped
One 8-ounce can sliced water chestnuts, drained
½ cup chopped green onion tops
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1½ tablespoons chopped fresh mint
2 tablespoons Madras curry powder
½ teaspoon powdered ginger
½ to 1 tablespoon garlic chili sauce (Sriracha)
Juice of ½ lime
1 teaspoon sesame oil
Salt
Combine the cannabis and coconut cream in a heavy pot over a very low flame. Gently simmer for 10 minutes. Stir religiously. Slowly add the
mango juice. Add the lemongrass (plus shrimp, if not going vegan). Let it barely simmer, stirring, for 5 minutes. Add the corn, water chestnuts,
green onions, cilantro, basil, mint, curry powder, ginger, garlic, and chili sauce, and simmer for about 15 minutes, stirring. Finish with lime juice,
then sesame oil and salt to taste. Remove lemongrass before serving.
STONER CELEBRITY FAVORITE
TEXAS CANNABIS CHILI
Our cannabis chili recipe was created to honor Willie Nelson, a true American hero and longtime friend of High Times. It’s a classic red chili, Texas
style—just as Willie fondly recalls in his autobiography, a “greasy red ambrosia” without “a trace of tomatoes or celery or any other foreign object
that over the years have drifted into what people who don’t know better call chili.”
Forgive us, Willie, but we added just a dollop of cannabutter, adding a mellow note (and potent punch) to an otherwise spicy dish. Truly authentic
Texas chili never has beans in it, but it should be served with pinto beans, soda crackers, jarred jalapeño peppers, and finely diced white onions on
the side. And maybe put on your favorite Willie album while you make it!
STONES 8
1 tablespoon canola oil
2 pounds coarsely ground beef
½ cup Simple Cannabutter (see recipe)
One 15-ounce can beef broth
One 8-ounce can tomato sauce
GROUP #1 SPICES
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons Wyler’s beef bouillon granules
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon cayenne
GROUP #2 SPICES
4 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon white pepper
GROUP #3 SPICES
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic salt
¼ teaspoon cayenne
ACCOMPANIMENTS
Ice-cold beer
Fat joint
1 cup cooked pinto beans
1 jar sliced jalapeños
1 medium white onion, diced
1 package soda crackers or saltines
1. First, coat the bottom of a large pot with the oil. “Gray” the meat (fry it, stirring gently, until it is thoroughly seared), then drain the grease. Transfer
the meat to a colander and pour some water over it to remove the excess grease.
2. Melt the cannabutter in the pot over medium heat. Return the meat to the pot, add the beef broth, then fill the can up with 15 ounces of water and
pour that into the pot. Add the tomato sauce, and bring to a slow boil. Add the first group of spices, stir, and return to a slow boil over medium heat
for 60 minutes. Add the second group of spices, stir, and return to a slow boil over medium heat for another 45 minutes. Add the third group of
spices, stir, and slow boil for 15 minutes more. Taste for heat and adjust spices as needed.
3. Serve with an ice-cold beer, a fat joint, and the pinto beans, jalapeños, onions, and crackers.
SHROOMIN’ BROCCOLI CASSEROLE
Recipe from Chef Ra
Sadly, the term “potluck” has nothing to do with pot. (That is, until now!) The term originated in sixteenth-century England, meaning simply “the luck
of the pot,” as in, to eat whatever was available, and usually whatever was available all got cooked in one pot. Potluck also became shorthand for
“an informal meal,” during which unexpected guests would drop by and take their chances on whatever happened to be that night’s dinner. It wasn’t
until the twentieth century that the word evolved to mean a social gathering to which everyone brings a dish to share, a wonderful tradition that
makes entertaining fun and affordable for everyone. So why not take your chances on throwing a pot-themed potluck, where everyone brings ganja
food to share! This Shroomin’ Broccoli casserole recipe, courtesy of Chef Ra, makes an excellent dish that’s nutritious and full of yummy cheesy
vegetables.
STONES 6
½ cup Simple Cannabutter (see recipe)
Vegetable oil, for greasing
Florets from 2 heads fresh broccoli, chopped
3 cups cooked rice
1 pound shredded Cheddar cheese
1 cup chopped yellow onion
1 cup chopped celery
3 cloves garlic, finely chopped
1 cup morel, cremini, or baby portobello mushrooms, sliced
¼ cup slivered almonds
One 10½-ounce can mushroom soup
½ cup cubes day-old bread
1. Preheat the oven to 350°F.
2. Melt your cannabutter in a skillet over medium heat, then remove and set aside.
3. Grease a 9-by-13-inch baking pan with vegetable oil. Combine the broccoli, rice, cheese, onion, celery, garlic, mushrooms, almonds, and
mushroom soup, and pour into the baking pan.
4. Soak the bread cubes in the butter, then spread them over the entire mixture. Bake for 45 to 60 minutes, or until golden brown and bubbling.
OM CIRCLE STUFFED BUTTERNUT SQUASH
Recipe from Chef Ra
Chef Ra debuted this dish at a memorable summertime picnic, during which the communal meal didn’t begin until after a diverse group of hippies
joined hands for the transcendental blessing of an om circle. Whenever we come together to share food or cannabis, we create a powerful
ceremony of community, one that should be celebrated. This simple, flavorful dish of succulent squash stuffed with sautéed veggies features both
cannabutter and chopped cannabis and is a favorite to bring to potlucks, serve as a side dish, or even enjoy all on its own.
STONES 4
1 butternut squash (1 to 2 pounds)
1 tablespoon olive oil
1½ cups chopped mushrooms
1 small yellow onion, chopped
2 large cloves garlic, chopped
½ cup sweet red bell pepper, chopped
½ cup green bell pepper, chopped
½ teaspoon fresh thyme
½ teaspoon dried basil
1 teaspoon salt
½ cup Simple Cannabutter, melted (see recipe)
1. Preheat the oven to 350°F.
2. Cut the butternut squash in half and remove the seeds and stringy flesh from the inside by scraping it with a spoon. Place the squash halves in a
9-by-13-inch baking dish. Put 3 inches of water in the baking dish, and bake for 15 minutes.
3. Meanwhile, warm the olive oil in a sauté pan over medium heat. Add the mushrooms, onion, garlic, bell peppers, thyme, basil, and salt, and sauté
for 3 minutes, or until the onions are somewhat soft.
4. Transfer the sautéed veggies to the cavity of the squash and pour the melted cannabutter over the top. Bake for another 20 minutes continuing to
baste with the pan juices. Remove from the oven when squash is fork-tender.
CHICKEN AND ANDOUILLE GANJA GUMBO
Recipe from Dave Miss
The mash-up of Caribbean, African, and French-Canadian refugee culture in New Orleans has resulted in the birth of the modern counterculture in
the city’s melting pot, Conga Square, not to mention centuries of amazing food and great music. Reefer flourished amongst the jazzmen and
bohemians of New Orleans long before the rest of the country, and those pot-loving jazz cats surely had a healthy appetite for the city’s legendary
cuisine! This gumbo recipe melds all these influences together into a truly unique and unforgettable dish.
Gumbo is actually a Caribbean term for okra, a primary ingredient in most versions of the dish. Making a true Cajun-style gumbo absolutely
requires celery, onion, bell pepper, and garlic.
A note on the ingredients: If you can find fresh okra, use it, but okra gets a little slippery when you cut it, so be careful. As for the sausage, Chef
Dave Miss prefers to mix pork and chicken andouille, which can be found at any decent supermarket. Real andouille will have some spice in it, so
be aware that it will add heat to the gumbo. You can also substitute Polish kielbasa or Italian sausage for a tamer version. Dave likes to keep the
bones on the chicken when cooking it, because it adds extra richness, but you can also get a deboned chicken to make your life easier.
A note on equipment: A ten- or twelve-inch cast-iron skillet with high sides is best for this recipe. You can also use a heavy frying pan with a copper
bottom, which basically spreads the heat evenly so nothing will burn.
All said and done, the total cook time is about three hours. Allow thirty minutes to prep, then about one hour of cooking on the stove top, and finally
about one and a half hours of simmering the gumbo. Make it a party! Invite friends to help and ask them to bring Louisiana’s famous Abita beer.
STONES 12
2 large yellow onions, chopped (reserve the ends)
3 green bell peppers, seeded and chopped
8 ribs celery, sliced (reserve the trimmings)
8 cloves garlic, minced
One 16-ounce bag of frozen okra
5 quarts organic chicken stock
1 pound andouille sausage
One (4- or 5-pound) chicken, cut into bite-size pieces
2 tablespoons Simple Cannabutter (see recipe), at room temperature
½ cup vegetable oil
¼ cup all-purpose flour
2 dashes quality hot sauce
1 teaspoon fresh thyme
⅛ teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
Sea salt (the sausage and butter may be a little salty, so hold back and add salt at the end or not at all)
3 to 4 cups cooked long-grain rice
4 to 6 leaves fresh basil, torn into small pieces
1 handful fresh parsley, chopped
Crusty bread, for serving
1. In a large bowl, combine the onions, bell peppers, celery, and garlic. Let the okra thaw for a while by submerging the bag in warm water until it is
at room temperature.
2. Next, add the chicken stock to a big stockpot over high heat. Add the reserved onion ends and celery trimmings. Bring the stock to a boil, then
reduce the heat to medium-low.
3. Meanwhile, cut the andouille sausage into ¼-inch-thick slices. Heat up a large sauté pan over high heat, then add the sausage and lower the heat
to medium. Some store-bought andouille is cooked (read the package), so just heat it through and brown it. Uncooked sausage from the butcher
must be cooked for about 10 minutes, until the outside is brown and slightly crunchy. Remove the sausage from the pan, leaving the sausage
grease. Set the sausage aside in a bowl.
4. Wash the chicken and pat dry. Reheat your pan over medium heat, and add the chicken pieces skin-side down. Cook 5 minutes per side, until
browned. Set aside.
5. Now turn up the heat to medium-high and melt 1 tablespoon cannabutter, then add half of the chopped veggies. Sauté until the onions are
translucent and everything else is a bit soft. Remove the sautéed veggies and set aside. Reserve the pan; you’ll use it again soon.
6. From the simmering chicken stock, remove and discard the onion tops and celery trimmings. Add the sautéed veggies and half the okra to the
stock. Put the remaining okra in the bowl with the leftover uncooked veggies.
7. Now, you will make the roux by adding flour to the really flavorful grease and butter in the previously used sauté pan. This browned flour, oil, and
cannabutter mixture is the basis for a gumbo with deep, rich Cajun flavor. Turn the heat to medium and add the oil. Use a wooden spoon to gently
stir in the flour, mixing until the flour dissolves. Stir the roux, constantly scraping the bottom and sides of the pan. After 10 minutes of stirring, slowly
add the remaining 1 tablespoon of cannabutter. Continue to stir for another 10 to 20 minutes, until the roux has turned the color of dark chocolate
milk. Now, add the uncooked veggies. Mix the veggies into the roux until they are well coated.
8.After about 5 minutes, pour the contents of the pan into the simmering chicken stock mixture. Next, add the cooked chicken pieces, and bring the
gumbo to a boil.
9. Use a glass measuring cup to scoop out 2 cups of liquid and add it to the hot sauté pan that held the roux. You want to get all the flavor and
psychoactive sauce from that pan, so use your wooden spoon and scrape all the bits off the sides and bottom. Pour it back into the big pot. Add a
couple of healthy shots of hot sauce.
10. Once the mixture has come up to boil, reduce the heat to medium-low. Add your thyme, cayenne pepper, black pepper, and bay leaves. Now,
add 3 cups water to thin out the gumbo.
11. It needs to simmer for about 1½ hours. Stir it up every now and then. After 50 minutes, add the andouille sausage and the oil from the bottom of
the bowl.
12. Before you serve, remove any chicken bones and the bay leaves from the gumbo. Taste and season with sea salt if desired.
13. To serve, scoop some rice into the bottom of a bowl, and ladle the gumbo on top. Garnish with the basil and parsley, and serve with crusty
bread. You can freeze what you don’t immediately eat.
About the Chef: Dave Miss
Dave Miss is a friend of the High Times family and a longtime resident of New Orleans. Dave has been cooking since he made his first omelet
while watching Julia Child on public television in the ‘70s. Dave spent twenty years in New Orleans cooking in beaucoup restaurants while working
his way through college and the carnival seasons. Decades of hosting parties taught him the value of a good roux and a well-cooked deep-fried
turkey. Currently Dave has been in the baked-goods business making vegan granola and chocolate-chip cookies with chunky sea salt under the
name Davis’ Famous’. Dave lives in Prospect Gardens, Brooklyn, and can be yelled at on the street as “Cookie Man!”
TIME-WARP TAMALES
Recipe from Chef Bliss
An immensely popular Latin street food, the tamale has been a peasant food in South America since 5000 BC. Legend has it that the ancient
Mayans would bring these portable packets of deliciousness with them into battle. Nowadays, each culture, from El Salvador to Argentina, Cuba to
Mexico, makes its tamales a little differently. In this stoner twist on a classic recipe, just enough marijuana has been added to give the dish a
relaxing finish. Perfected by Chef Bliss, one of the pioneers of gourmet cannabis cookery, these tamales are stuffed with pasilla chiles, Cheddar
cheese, and chicken. The time-warp effect of this tamale is achieved by adding cannabutter to the filling and hash to the masa, although you can
always tone it down by spiking just one component.
STONES 6
One 6-ounce bag corn husks (12-pack, available at Latin markets or online)
MASA
2 cups masa harina (lime-processed corn flour, available in the Latin food section of most supermarkets; Bob’s Red Mill is a recommended
brand found in most health food stores)
1 teaspoon sea salt
½ cup Simple Cannabutter (see recipe), melted
6 grams kif or food-grade unpressed hash
FILLING
6 pasilla peppers or canned whole green chiles
1 pound boneless, skinless chicken breast or 1 pound diced squash (for a vegetarian option)
1 teaspoon cumin
1 teaspoon paprika
Salt
Pepper
1 tablespoon vegetable oil
¼ cup finely chopped yellow onion
1 teaspoon Simple Cannabutter (see recipe)
1 tablespoon chicken stock or
½ tablespoon vegetable stock (for a vegetarian option)
½ cup shredded Cheddar cheese
1 tablespoon chopped cilantro
1 tablespoon chopped green onions
Salsa and sour cream, for serving (optional)
1. Rehydrate your corn husks by soaking them in water overnight. Soaking them makes it easier to wrap your tamales. Rinse off the husks before
you use them.
2. To make the masa, mix the masa harina with the salt in a large mixing bowl. Slowly add the melted cannabutter, mixing it into the masa as you
go. Mix in your kif or food-grade unpressed hash, stirring until well blended. Set the masa aside.
3. Next, roast the pasilla peppers on a grill or broil in the oven until the skin is charred. Cool, and remove the charred skin and all the seeds before
dicing the peppers. If you are using canned chiles, simply drain them and dice.
4. Season the chicken breast with cumin, paprika, and salt and pepper to taste. In a frying pan, warm the oil over high heat and sauté the chicken
for 3½ minutes on each side, until golden brown. Add the yellow onion and cannabutter and cook for 1 minute, then add the chicken stock and
remove from the heat. When the chicken has cooled, cut it into small pieces. (Alternatively, for a vegetarian version, first sauté the onions in the oil
for 5 minutes, then add the cannabutter, squash, and ½ tablespoon vegetable stock, sautéing until the squash is fork-tender. Set the vegetables
aside.)
5. Mix the cut chicken (or squash mixture) with the peppers and cheese. Season with more salt and pepper, if desired, then add the cilantro and
green onions, and mix to combine. Your filling is finished!
6. To assemble a tamale, make a plum-size ball of masa in the center of your palm. Place it in the middle of a corn husk and use the back of a
spoon to spread it evenly into a thin layer. Place a heaping tablespoonful of filling on top of the masa, and prepare to twist one up!
7. Take another corn husk and tear it into strips. You will use these pieces to tie up the ends of the tamale. Roll the corn husk with filling and pinch
the ends together, forcing the filling toward the center of the tamale, then fold in the excess husk and secure with the strips of husk or simple string,
so the husk stays folded while it steams. Continue until all the masa and filling are used up. At this point, you can freeze some tamales and save
them for another day, or you can steam them all now.
8. Tamales are traditionally steamed in a special basket, but you can use a vegetable steamer as well. Pack your tamales in the steamer, and
place the steamer over boiling water in a large pot. Turn it down to a simmer, and cover the pot. Cook for 1 to 1½ hours, checking the water level
occasionally and adding more water if needed. Take out one tamale and check the firmness of the masa. It should be spongy and a little oily but
firm. Serve your tamales warm, with salsa and sour cream on the side if desired.
RED, GREEN, AND GOLD RASTA PASTA
Recipe from Chef Ra
The Grateful Dead toured consistently from 1967 until 1995, and in a career spanning almost three decades, they played about 2,350 live shows.
Their legions of fans took to the road with them, traveling along from concert to concert, sometimes for months or years at a time. This cross-country
carnival of nomadic hippies became a conduit for the counterculture, spreading cannabis seeds, good vibes, and ganja food from coast to coast.A
near-constant presence on Dead tours, Chef Ra would sell his legendary “Rasta Pasta” on Shakedown Street, the main drag of the Dead parking
lot scene. So crank up some live Dead, get irie, and start chopping your veggies for a meal that will take you back in time.
STONES 6
1 pound package spinach rotini pasta
1 tablespoon olive oil, for tossing
1 bunch (about ½ pound) asparagus, chopped into 3-inch pieces
1 cup THC olive oil (see recipe)
½ cup chopped leeks
3 cloves garlic, minced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 cup mushrooms, sliced
½ cup sun-dried tomatoes, chopped
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
½ teaspoon dried basil
½ teaspoon fresh thyme
½ teaspoon fresh oregano
Salt
1. Cook the rotini pasta according to the package directions, drain, toss with olive oil, and set aside.
2. Steam the asparagus in a vegetable steamer over boiling water until al dente (about 1 to 2 minutes) and set aside.
3. In a large sauté pan over medium heat, warm up ½ cup of the cannabis oil, and sauté the leeks for 8 minutes, or until golden brown. Then add the
garlic and peppers and sauté for another 5 minutes. Add the mushrooms and sauté until they’ve released their juices, about 5 minutes. Remove
from the heat.
4. Mix the sautéed veggies with the cooked pasta in a large bowl, adding the steamed asparagus, sun-dried tomatoes, cheeses, herbs, and salt to
taste. Pour the remaining ½ cup THC olive oil over the mixture and toss to coat.
