Home»Feature»Culinary Cannabis: Easy Pot Recipes for the Beginner

Culinary Cannabis: Easy Pot Recipes for the Beginner

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Cannabis is finally legal and all you home cook aficionados can finally annoy your significant other with pungent aromas, new dishes and exciting experimentations. Which you were probably already doing, but now you can do so with weed instead of okra.

Unless you are a medical user (and we recommend do checking out cannabis’ medical benefits!), it’s unlikely that cannabis will take a hallowed place in your refrigerator next to cilantro and parsley, but cooking with it can have many positive effects. Its strong flavor can be used as a garnish and its potent side effects make for a good dinner party show. Pre-made edibles and extractions are expensive to purchase, but not as hard as you might think to make at home. Just take care with the dosage lest you are way into couchlock. Also, extraction is a, let’s say, “pungent” process. So be prepared.

After the drying process raw cannabis contains mostly THCA (non-psychoactive) and when you smoke it the molecule loses its carboxylic group (COOH) to become THC (Psychoactive). You shouldn’t take the flower you just got from wherever and add it to your smoothy. To cook with cannabis an additional step is needed to maximize its potential. It is called decarboxylation or ‘decarbing’. Here’s how to do that.

  1. Preheat your oven to 240 Degrees.
  2. Break up the flowers (buds) with you hands into small pieces. Evenly spread across a walled cookie sheet.
  3. After putting it in the oven, check on it at 20 and 30 minutes to make sure it is toasting evenly. Do not open the door fully, keep the temperature as constant as possible.
  4. After 40 minutes it should be finished and golden brown.

So you have a bunch of decarbed flower, now what? The most useful and versatile ingredient in the stoned kitchen is Cannabis oil. It has a natural place in a huge number of receipts because it can be subbed for butter, olive oil, canola oil etc. and can be stored in your refrigerator for up to two months. For this extraction, any oil can be used but the higher the oil’s saturated fat content the more the cannabinoids and terpenoids will have to bond with. Because of this, coconut oil is generally the most effective.


Cannabis Oil

Cannabis oil.
Cannabis oil.

Use 6 cups of Coconut oil for every 1 ounce of finely ground buds, or 2 ounces of dried and ground leaf.

  1. Finely grind your decarbed cannabis in a coffee grinder or blender until it is a powder.
  2. In a heavy saucepan or double boiler heat the oil on low until you begin to smell its aroma. Add a little bit of your cannabis powder and stir it until it is entirely covered in oil. Slowly combine in the rest of you cannabis.
  3. Simmer on low heat for 45 minutes. Be sure not to scorch it!
  4. Remove your mixture from the heat and let cool before straining. Use the back of the spoon on a fine metal strainer to wring out all the oil from the plant matter. Store refrigerated in an air-tight container. Discard the leftover plant matter.

Terpenes (terpenoids) and cannabinoids are what give cannabis its distinct flavor. Each strain has its own unique terpene content that expresses itself as a palate. That is why some strains have distinct flavors like berry, pine, citrus, cheese and Sasquatch’s den. Heat also affects this flavor, and the hotter and faster you decarboxylate your weed extraction the more terpenes will break down. Extracting fresh weed slowly and at a low temperature is integral to maintaining the integrity of their flavor when cooking with cannabis. When baking with oil, butter, and other infused ingredients never exceed 300 degrees or you will begin to lose medicinal and taste potency!




Cannabis Chocolate Covered Peanut Butter Balls

Cannabis peanut butter balls.
Cannabis peanut butter balls.

The earthy piney flavor of weed pairs naturally with peanut.


1 1/2 cups peanut butter

1 1/3 cups crushed graham crackers

1 cup cannabis coconut oil

2 cups powdered sugar

1/2 tsp cinnamon

1 tsp vanilla extract

12 oz chocolate chips


  1.     In a large bowl, add the peanut butter, graham crackers, cannabis coconut oil, powdered sugar, cinnamon and vanilla. Mix well.
  2.     Roll into one-inch balls and lay on a tray lined with baking paper.
  3.     Place these in the freezer until hard. Approximately. 3 hours.
  4.     In a double boiler, melt and stir the chocolate chips until a smooth consistency.
  5.     Remove balls from the freezer and use a skewer (or fingers) to dip them in the melted


  1.     Leave to harden on a tray lined with baking paper.
  2.     Enjoy one or more at a time.

Cannabis infused Chimichurri

Cannabis chimichurri.
Cannabis chimichurri.

The herbaceousness of ganja was meant for greens and herbs.


1/2 cup (packed) fresh Italian parsley

1/2 cup cannabis oil (for flavor purposes preferably olive)

1/3 cup red wine vinegar

3/4 cup (packed) fresh cilantro

3 garlic cloves

1 fresh cherry bomb pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt


Puree all ingredients in a food processor. Use as a garnish on lamb, beef, fried plantains, potatoes or anything that you want!


  1. July 8, 2016 at 7:26 am — Reply

    Never thought that cannabis would work well with peanut butter, but that’s definitely a recipe I’m going to have to try because it looks so good! Thanks for sharing your tips and recipes!

  2. October 21, 2016 at 12:47 pm — Reply

    The peanut butter balls look and sound great! I imagine all of the flavors really compliment each other. Thanks for sharing these easy recipes.

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