Cooking with Cannabis Oil
Cannabis seeds are among the healthiest foods on the planet. They are loaded with nutrients that can be very beneficial for your overall health.
The marijuana plant contains two contains two cannabinoid acids. The best-known and best-studied are THCA and CBDA, these two responsible for the plant’s psychoactive effects. Most people are familiar with the effects of smoking, vaping, however, the powder extracted from the seed can be used in cooking and baking as a starch and even added to shakes. Eating or drinking raw cannabis allows our bodies to process much higher amounts of THCA and CBDA without any problem. Once they are ingested, via our metabolism, we turn them into the nutrients we need.
How to make cannabis cooking oil
- 1 cup of ground cannabis flower (or less for milder potency)
- 1 cup of cooking oil of your choice
You can use Coconut and olive oil; coconut oil has a milder taste and can therefore be used for more dishes, whereas olive oil is the staple cooking oil for most kitchens.
you’ll need a Strainer or cheesecloth, a simple coffee Grinder or and a Double-boiler, slow cooker, saucepan, etc.
- Grind the cannabis. Include the entire plant, stems seeds and all. Try to use fresh weed so it does not grind into a fine powder.
- Combine oil and cannabis in your slow cooker (crockpot) and heat the two together on LOW for 6-8 hours. During this step, the decarboxylation process happens which activates the THC without burning the plant. the temperature of the oil should not exceed 245°F.
- Strain and store the oil. If you use a cheesecloth; do not squeeze it, just discard the remaining plant matter.
Alternatively you can buy from cbdoilking.co.uk online from various retailers.
Canna oil recipes
Pasta with cannabis oil
- 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
- Cook the rotini pasta according to the package directions, drain, toss with olive oil, and set aside.
- Steam the asparagus in a vegetable steamer over boiling water until al dente (about 1 to 2 minutes) and set aside.
- 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.
- 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.