ZEST FOR LIFE: Invigorating Canna-Coconut Lemonade


Lemonade from scratch is a real treat, and you can heighten your enjoyment by making a refreshing batch with cannabis-infused simple syrup. If you like, double the syrup recipe and keep it in your fridge—it’ll be waiting for whenever you get a craving. Very handy.

You can also make limeade, if that’s more up your alley, or a super chill granita: freeze the mixture in a 9×13” baking pan, then run the mix through your food processor for a highly refreshing treat.

Read more at Dope Magazine

Recipe: Go Bananas with Cannabis Infused Banana Salsa

This infused salsa recipe calls on the natural sweetness of bananas and the complimentary terpene profile of Glass Slipper cannabis flowers to bring something nice to your spice.

Salsa has a long history that can be traced all the way back to the ancient Aztecs: In Mexico, Aztec nobility would combine chilies, tomatoes, ground squash seeds and sometimes beans to make a dish that would evolve into contemporary salsa. With the Spanish conquest of Mexico came the “discovery” of tomatoes, the Aztec recipe and the birth of the name “salsa.”

Salsa was being manufactured y commercially as early as the 1800s, but by the 1970s, people coast to coast began discovering Mexican food and sales of salsa skyrocketed. Today, salsa’s popularity has grown so large that it rivals ketchup in sales figures.

Read more at Cannabis Now

Psychedelicatessen: Chocolate-Dipped Cannabis Cookie-Dough Pretzel Bites

You’ll crave these decadent morsels that combine sweet and salty flavors with a dose of THC.

Cannabis cook Keena Moffett ran a professional bakery for years before she became inspired to add weed to her creations. Driven by the desire to create edibles as an alternative to smoking for patients in need, Keena authored an e-book featuring many of her signature recipes, including mini-cheesecakes, pecan pie, molten lava cakes, and doughnuts, cupcakes and cookies galore, all infused with cannabis.

These wonderful munchie bites combine the deliciousness of cookie dough with the classic sweet-and-savory tastes of chocolate-covered pretzels. Keena has developed a recipe that removes the raw egg, eliminating the risk of salmonella poisoning from the cookie dough, and then sandwiches this amazing substance between salty pretzels covered in melted chocolate.

Read more at High Times


When I first met Jessica Catalano, founder and author of The Ganja Kitchen Revolution, I was instantly awed by her classic style and finesse. She’s the type of person you want to immediately befriend—and that’s before I even knew who she was! Jessica is a food writer, a professional cannabis chef, edible expert and the first cook to publicly infuse her recipes with strain-specific terpenes. She pairs specific strains with specific recipes to optimize and complement the natural flavors of the dish.

The Ganja Kitchen RevolutionI found a handful of recipes that looked particularly appealing, including Vietnamese “Lemon Kush” Spring Rolls, a perfect summer appetizer with fresh mint and citrus undertones. Vegan “Chocolate Thai” Chip Cookies, a decadent treat for any elevated occasion. “Jack Herer” Butternut Squash Risotto, an eloquent, yet simple and beautiful dish, with cerebrally stimulating effects. Lastly, her “LSD”-infused Absinthe, which Jessica herself says, “with each sip, you will be lulled into the Green Fairy’s realm and find the following effects: creativity, euphoria, pain and nausea relief, relief from headaches, release of tension in the neck, lucidness and deep introspection.”

In addition to 70 original and wholesome recipes, The Ganja Kitchen Revolution also provides extractions methods to help yield the most THC from your cannabis, and explains how to regulate dosage to control the potency and medicinal benefits of your dishes. The Ganja Kitchen Revolution will forever change the way you cook with cannabis, and can be purchased through Amazon, iTunes, Kindle and more.

Read more at Dope Magazine

Recipe: Lemon Skunk-Infused Gyros

There is nothing else quite like authentic Greek cuisine made at home. These mediterranean flavors pair wonderfully with the pungent citrus and lemon flavors of Lemon Skunk.

This dish is sure to delight anyone looking for an exotic yet fully comforting meal. Lemon Skunk Gyros are also a great culinary adventure to undertake that will build your confidence as a cook and surely impress any dinner guests. Pair with a bubbly citrus drink to create a memorable meal.

Mise en place:

Read more at Cannabis Now

RECIPE: Shrimp and Asparagus Stir Fry

Spring is the time to be eating your asparagus. Eating seasonally and locally will help you, and the planet. And we need help!

This stir-fry pairs asparagus and shrimp, a toothsome combination. You don’t need a wok, just keep the ingredients moving quickly in the pan and you will be fine. If serving with rice, that will take longer than the entrée. Rice is ridiculously easy to make, but truth be told I always have Trader Joe’s frozen rice in the house. The brown rice is my favorite. I also love the Speculoos Cookie Butter Cheesecake, but that has nothing to do with this recipe. I do not have stock in Trader Joe’s, but it is a cannabis lover’s paradise.

Cooking with Cannabis, by Quarto Press

Read more at Dope Magazine

GRIDDLED DEVILED EGGS: An Easter Basket Treat for Grown Ups

In addition to having an Easter egg hunt this year, which would be totally awesome while under the influence, why not celebrate 4/20 with these over-the-top deviled eggs. I’ve had a good deal of experience with stuffed eggs, and honestly there was only one I found too bizarre to eat. That particular egg was filled with peanut butter and grape jelly, sprinkled with mandarin orange bits. Unless I was literally starving, I don’t think I could be in a situation that would get me to eat it.

This recipe, however, originally un-infused by a famed Portland chef, is in a category all its own. The fresh horseradish adds a surprising hint of fire, but it is the canna-buttered, griddled crust that will make you swoon. Any questions or comments, give us a shout at LaurieandMaryJane.com. We will be eggcited to hear from you. No yoke. (Sorry).

Deviled Eggs (Serves 6) 

Read more at Dope Magazine

Make Perfect Chronic Krispie Treats for 4/20

An easy recipe that ensures intense effects with bioavailable THC.

For 4/20 this year, celebrate with this hash-infused version of a classic confection. While rice crispy treats are a popular, commonly medicated snack, we’ve added a THC booster in the form of lecithin powder, which allows the body to more readily absorb cannabinoids. These Chronic Krispie treats will feel more potent in your body, so be sure to eat only a small piece and wait two hours before consuming any more cannabis food!

While you’re at it, make a regular batch of these gooey cereal bars to munch on without worrying about getting overwhelmingly high—you’re going to need a lot of snacks for 4/20 fun!

Read more at High Times

Recipe: Banana Leaf-Wrapped Fruity Thai Trout

This refreshing seafood dish offers a sweet, flavorful take on a medicated meal.

Growing up in Upstate New York, I had the pleasure to boat, fish and play in the Great Lakes of Erie and Ontario. Boating and fishing were some of the simple pleasures in life that I would always enjoy with my father and close friends. It instilled in me a great appreciation of marine wildlife and the natural beauty that bodies of water possess. Because seafood was so readily available, I was able to enjoy countless fresh seafood meals that were sourced directly out these two Great Lakes.

Living out in Colorado now, the best fish seem to come out of the rivers flowing down from the Rocky Mountains. The trout in this dish really absorbs the complex flavors of the fruit stuffing and Fruity Thai strain, making you want more with each bite.

Read more at Cannabis Now

RECIPE: Chorizo and Oaxaca Cheese Potato Nachos

These nachos totally rock. I love a potato, and when these babies get crisp they make a perfect bed for spicy chorizo and melted Oaxaca cheese. The sausage is a bit hot, so be prepared. Make sure you have sour cream on hand to cool things off. Vary the cheese if you like, melted goat cheese is equally delicious. Blue cheese would be a less common option, but hey, some people can’t get enough. It’s your call. Last week I used breakfast sausage, cheddar and put a couple of eggs on it. Totally dope. Of course this mixture would pair beautifully baked on top of tortilla chips as a nice change of pace.

Chorizo and Oaxaca Cheese Potato Nachos

Serves 4

Read more at Dope Magazine