Ingredients

• 1/3 ounce of cannabis, finely ground
• 3 tablespoons green onion, chopped
• 1 lime, juiced
• 1/3 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoons soy sauce
• 3/4 tomato paste
• 1 tablespoons fresh garlic, minced
• 2 tablespoons dark brown sugar
• 1/2 tablespoons chili powder
• pinch of cayenne pepper
• 1 tablespoons honey
• pinch of ground ginger
• 1/2 cup apricot nectar
• 1/4 cup water

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Preparation

Step 1

Combine oil, cannabis, green onion, lime juice and water in crock pot. Cook on low for 2 hours.

Step 2

Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, brown sugar, chili powder, cayenne pepper, honey, ground ginger, and apricot nectar. Mix well. Cook on low for another hour. Stir occasionally.

Step 3

Add our sauce on top of wings, chicken breast, ribs and anything else you’d like to BBQ

Step 4

Store in airtight container in refrigerator.

The post Cooking with Cannabis – Cannabis Infused BBQ Sauce first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Cannabis-Infused Skillet Recipe

Ingredients

• 2 small sweet potatoes peeled and cut into cubes
• 1/2 cup green pepper diced
• 1 ⁄2 cup onion diced
• 1 ⁄2 cup mushroom diced
• 1 roma tomato diced
• 2 tablespoons cheddar cheese shredded
• 2 eggs
• 2 teaspoons CannaOil
• 2 teaspoons cumin
• Fresh ground black pepper to taste

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Preparation

Step 1

On a baking pan, drizzle CannaOil over sweet potato cubes, season with cumin and black pepper and mix well.

Step 2

Bake for 30 minutes, until browned and crispy.

Step 3

When potatoes are about halfway through baking, heat olive oil in a skillet over medium-high heat.

Step 4

Saute the green pepper, onion, and mushrooms.

The post Breakfast with Cannabis – Cannabis-Infused Skillet first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients:

• For the French Toast:
  • 4 slices of bread (your choice of bread, such as brioche or challah)
  • 2 large eggs
  • 1/2 cup milk or plant-based alternative
  • 1 tablespoon cannabis-infused butter (adjust potency according to preference)
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
• For the Berry Compote:
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon lemon juice
  • Optional: additional maple syrup or powdered sugar for serving

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Preparation

Step 1

In a shallow bowl, whisk together the eggs, milk, cannabis-infused butter, unsalted butter, vanilla extract, ground cinnamon, and salt until well combined.

Step 2

Heat a non-stick skillet or griddle over medium heat. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.

Step 3

Place the soaked bread slices onto the heated skillet or griddle. Cook for 2-3 minutes on each side until golden brown and crispy.

Step 4

While the French toast is cooking, prepare the berry compote. In a small saucepan, combine the mixed berries, water, maple syrup, and lemon juice. Stir and cook over medium heat until the berries break down and the mixture thickens slightly, about 5 minutes. Remove from heat.

Step 5

Once the French toast is cooked, transfer it to a serving plate. Spoon the berry compote over the top of each slice. Drizzle with additional maple syrup or sprinkle with powdered sugar, if desired.

Step 6

Serve the cannabis-infused French toast warm and enjoy!

Note: Remember to consume cannabis-infused dishes responsibly and be aware of the potency of your infused ingredients.

The post “Hi”gh with Breakfast – Cannabis-Infused French Toast with Berry Compote first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 2 cups of pasta
• 1 1/2 cup cannabis milk
• 1/2 of a green pepper, diced (you can substitute with red or yellow peppers)
• 1/2 of an onion, chopped
• 1-2 cloves of garlic, diced
• 3 tablespoons cannabutter
• unbleached flour (approximately 4 tablespoons)
• 1/2 teaspoon Dijon mustard
• parsley, chopped
• Parmesan cheese, grated

Preparation

Step 1

Cook the pasta according to the directions, drain it, then cover it and set it to the side.

Step 2

Using 1 tbsp cannabutter, sauté the vegetables in a sauce pan until the onion is transparent.

Step 3

Remove the vegetables from the sauce pan and place them in with the cooked pasta. Do not pour the sautéed vegetables into the pasta because you want to keep the melted butter and juices from the vegetables in the sauce pan.

Step 4

Reduce the heat on the sauce pan and melt the remaining cannabutter completely. Add enough flour to to the melted cannabutter to produce a thick paste. (be careful with the heat. burnt butter is nasty!)

Step 5

Add the Cannabis milk and the mustard then whisk until everything is blended evenly. Increase the heat slightly and continue to stir the sauce in order to prevent the milk or butter from burning.

Step 6

When the sauce has reached the desired consistency, add the pasta and vegetables to the sauce pan. Heat the dish together for another minute over low heat.

Step 7

Plate the pasta and finish with a sprinkle of freshly chopped parsley and grated Parmesan cheese.

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Recipe Courtesy: GoodAndBaked.com

The post Say ‘Hi”gh to Breakfast – Perfect Pot Pasta Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients:

• 12 eggs
• 1/2 cup milk
• 1/2 cup grated cheese
• 1/4 cup cannabutter
• 1/2 cup chopped spinach
• 1/2 cup diced tomatoes
• 1/4 cup chopped onions
• Salt and pepper to taste

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Preparation

Step 1

Preheat the oven to 350°F (180°C).

Step 2

In a large mixing bowl, whisk together the eggs and milk until well combined.

Step 3

Add the grated cheese, cannabutter, chopped spinach, diced tomatoes, chopped onions, salt, and pepper to the bowl. Mix everything together until all ingredients are evenly distributed.

Step 4

Grease a muffin tin with some non-stick cooking spray. Then, use a ladle to fill each muffin cup with the egg mixture.

Step 5

Bake the egg cups in the preheated oven for 20-25 minutes, or until the tops are golden brown and the egg is fully cooked.

Step 6

Remove the muffin tin from the oven and let the egg cups cool for a few minutes.

Step 7

Use a knife or spoon to gently remove the egg cups from the muffin tin. Serve hot and enjoy your cannabis-infused egg cups!

Note: Be sure to label and store any remaining egg cups in an air-tight container in the fridge.

The post Recipe for Super “Hi”gh Breakfast – Cannabis Infused Egg Cups first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 2 to 2.5 grams of cannabis (not a type of weed that makes you sleepy because you probably want to keep enjoying your day. Keep this in mind when choosing a variety.)
• 500 ml of cream
• 2 tablespoons of butter
• 75 grams – 100 grams of sugar
• 2 ripe bananas
• A pinch of salt
• Rum (2 tablespoons) with honey ( 5 tablespoons)

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Preparation

• Step 1

  In a casserole dish with enough depth, heat the cream over a medium heat (so it doesn’t burn) and stir slowly with a wooden spoon. Then add the butter, salt and sugar, stirring constantly.

• Step 2

  Once you see that these ingredients have been melted and mixed correctly, add to the dough the cannabis that you have broken up with the help of a grinder or, if you prefer, you can do it manually, although it will take longer.

• Step 3

  In a clean bowl or plate, cut the banana into slices and then crush it with a fork. When ready, add to the above mixture and add the rum and honey. Whisk everything together with a blender until creamy.

• Step 4

  Turn off the heat and pour the mixture into a container that you can then put in the freezer, once the dough has cooled. My advice is to make it a comfortable container, like an ice cream container that is already prepared, so that you can serve yourself comfortably whenever you want. And let him spend at least four hours in the freezer.

Recipe Courtesy: PevGrow

The post Fun with Cannabis – Cannabis-Infused Ice Cream first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 3 large baking potatoes
• 1 tablespoon plain olive oil
• 1 large egg, slightly beaten
• 1 teaspoon baking powder
• 3 cups of all-purpose flour (add more if needed)
• salt, to taste
• cannabis-infused butter
• grated Parmesan, Asiago or Romano cheese

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Preparation

Step 1

First and foremost, always, always use baking potatoes. Leave skins on and rinse well. Boil in salted water until done. While hot, remove skins, then put potatoes through a sieve to insure no “lumps” remain.

Step 2

Using a large wooden spoon, combine all ingredients until fairly well mixed together. Flour a board, then mix and kneed the potato/flour mixture until it resembles bread dough. If you are uncertain as to the right of amount of flour to use for the right consistency, boil some salted water in a small pan. Roll out a portion of dough in the width and length of a cigar and cut into sizes of a small thumb.

Step 3

Place a fork upside down and roll over the uncut side of a piece of dough you’ve cut over the fork. Some cooks just make an indentation with their thumb, but if you apply some pressure on the dough over the fork, you will end up with nice, small ridges; the idea being that they cook better with the ridges. Use a little piece of dough to roll at a time and cover the larger remaining portion to keep them from getting dry.

Step 4

Cook one or two pieces for about 4 minutes. Remove and taste them. They should be firm but not too hard.

Step 5

When you have finished cutting all the pieces, place them on a floured board or cookie sheet and sprinkle lightly with flour. These can be covered with a dish towel for use the same day or frozen on the cookie sheet, then placed in a plastic bag for future use. If used on the same day, you will notice that they will turn slightly grey. However, this does not alter the taste. They will turn white again when boiled.

Step 6

If you are going to use them right away, boil some salted water in a large pot adding a tablespoon of olive oil. When they rise to the top of the water, cook for about five minutes. Gently pour into a large sieve or colander. While still in the colander, rinse gnocchi under hot water to remove the flour you topped them with. This will keep them from sticking when you add the melted butter/garlic combo or the red sauce.

NOTE: After rinsing, gently pour the boiled gnocchi in a large bowl or oval platter. If using marijuana-infused butter, add a little coconut oil or olive oil with the butter, adding a few pieces of chopped garlic, browning lightly. Slowly pour over the boiled gnocchi. Sprinkle well with grated Parmesan, Asiago, or Romano cheeses. I generally grate and use all three. You can use a red sauce on the gnocchi after pouring the butter/garlic over them if you desire. Enjoy!

Recipe Courtesy:Vice.com

The post How to Make Gnocchi in Cannabis Butter – The Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 8 large eggs
• 1/2 cup of milk
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons of cannabis oil
• 1 medium red bell pepper, seeded and thinly sliced
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 2 cups of baby spinach
• 4 ounces of feta cheese

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Preparation

Step 1

Preheat the oven to 350 degrees F.

Step 2

In a large bowl, whisk together eggs and milk. Add salt and pepper.

Step 3

Heat cannabis oil in a large skillet over medium heat. Add onion and red pepper to the skillet and saute until the vegetables begin to soften. Add spinach and stir until wilted, usually about two to three minutes. Spread out the veggies evenly in the skillet, and slowly pour in the egg mixture. Sprinkle crumbled feta over the top.

Step 4

Without stirring, heat on medium-low heat until the eggs begin to solidify. Put the skillet in the oven, and bake for 15 minutes. Turn the broiler on high heat, and broil for about two minutes (keep an eye on it to make sure it doesn’t burn). Remove from oven, and allow to cool for 5 minutes prior to serving.

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How to Make Cannabis-Infused Sweet Tomato Soup

Ingredients

• 3 tablespoons of cannabutter
• 3 tablespoons of regular butter
• 4 large tomatoes
• 10-15 baby carrots (chopped)
• 1 medium onion (chopped)
• 2 celery stalks (chopped)
• 2 cloves of garlic (crushed)
• 1 can of tomato sauce
• 1 vegetable or chicken stock cube
• 2 tablespoons of basil (chopped, ideally fresh)
• 1 tablespoon of oregano (chopped, ideally fresh)
• 200ml of whipping cream
• A little bit of salt and pepper to season

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Preparation

Step 1

Using a large pot over a medium to low heat. Melt the butter (regular butter) add in onions, tomatoes, carrots, celery, and if you are using it, garlic. After about ten minutes the veggies should be nice and tender.

Step 2

Now add the tomato sauce, chicken broth, oregano, and basil. Turn up the heat a little bit. Let it simmer, stirring as you go until the soup starts to take shape which is around 10 -15 minutes.

Step 3

Pour into a blender and give it a really good mix. It is a good idea to mix for a while and let it sit for a few seconds and then mix again. Add the cream and continue to mix until it is like a puree.

Step 4

Place soup in another pot, heat it up on a medium heat until it is nice and hot. Now take it off the heat and melt in your cannabutter. Give it a good mix until everything is fused together. It probably looks so tasty that you almost cannot resist the temptation to sneak a taste, warning do not taste it yet as it will be very hot!

Step 5

Once ready you can serve it, adding salt, pepper or anything else you may desire to give it that extra bit of kick.

The post Soup with Cannabis – Cannabis-Infused Sweet Tomato Soup Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Course: Breakfast

Cuisine: American

Total Cooking Time: 1 hour 20 mins

Ingredients

• Cannabis
• Bacon

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Preparation

Step 1

Preheat the oven to 225°.

Step 2

While that is heating up, grab your cannabis and a cookie sheet. Like I mentioned above, you can’t just pop open a bag of bud and toss it on the cookie sheet. You will need to grind up your desired amount of flowers (I would suggest at least an 1/8th), making sure you get them down to a nice, fine consistency.

Step 3

Throw in the cookie sheet full of cannabis powder, and let it sit in there for 45 minutes. While that’s doing its thing in the oven, you can head on over to the fridge, so you can start prepping the bacon.

Step 4

Using another, non-greased cookie sheet, place as many bacon strips on it as you desire.

Step 5

When those 45 minutes are up, head on over to the oven, and remove the cookie sheet full of cooked cannabis. When you place it down, do a quick pivot, and get the oven preheated to 275°. While that is going up a few degrees, turn your attention back to your freshly cooked cannabis. Pick up pinches of it, as if it were salt, and sprinkle it over the entirety of the bacon strips you have previously placed on another cookie sheet.

Step 6

When you have that first side of bacon covered with your preferred potency amount, you can throw that sheet into the oven for 10 minutes. When those 10 minutes are up, flip it and season each strip’s “underbelly” with the rest of your cannabis powder. Slide it back into the oven to cook for another 10 minutes, and then you are done.

Step 7

You can remove the cookie sheet that is now full of potent bacon and enjoy!

The post Breakfast with Cannabis – Cannabis-Infused Bacon Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.