You can make these European Breakast “Devils”, store them in a tight container and pop them in your mouth whenever you get up.

Ingredients

• 1 1/2 Tablespoon Cannabis Oil
• 1 Tablespoon Mustard
• 1 Tablespoon Mayonaise
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1 Pinch Paprika for Garnish
• 1 Leave Dille For Garnish (Optional)

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Preparation

• Step 1

  Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.

• Step 2

  Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.

• Step 3

  Mix in the mustard, Cannabis Oil, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

• Step 4

  Serve the Cannabis Deviled Eggs.

The post “High” Breakfast with Cannabis – Cannabis Deviled Eggs Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Total Time: 1 Hour
Servings: 4 People

Ingredients

• 3 large plum tomatoes halved
• 1 cup roughly chopped yellow onion
• 1 small fennel bulb trimmed and roughly chopped
• 1 large carrot peeled and chopped
• 4 unpeeled garlic cloves
• 3 tablespoon CannaOil
• 2 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken stock
• 1/3 cup heavy cream
• 2 tablespoon red wine vinegar
• 1/4 cup torn fresh flat-leaf parsley

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Preparation

Step 1

Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir CannaOil together and tomato paste in a small bowl. Add oil mixture, thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.

Step 2

Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into a blender.

Step 3

Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.

Step 4

Carefully pour soup into 4 bowls; top servings evenly with parsley.

The post Cannabis-Infused Starter – How to Make Cannabis Vegetable Soup – The Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 3 large plum tomatoes halved
• 1 cup roughly chopped yellow onion
• 1 small fennel bulb trimmed and roughly chopped
• 1 large carrot peeled and chopped
• 4 unpeeled garlic cloves
• 3 tablespoon CannaOil
• 2 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken stock
• 1/3 cup heavy cream
• 2 tablespoon red wine vinegar
• 1/4 cup torn fresh flat-leaf parsley
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Preparation

Step 1

Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir CannaOil together and tomato paste in a small bowl. Add oil mixture, thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.

Step 2

Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into a blender.

Step 3

Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.

Step 4

Carefully pour soup into 4 bowls; top servings evenly with parsley.

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

When it comes to experimenting with edibles, this is one you need to put on your recipe list. Cannabis-infused Deviled Eggs are a delicious classic recipe that has been infused with cannabis, which brings the recipe to the next level!

Time Required: 20 mins
Course: American Breakfast
Servings: 24 Eggs

Ingredients

• 12 large eggs
• 1/4 cup cannabis oil
• 5 tablespoon mayonnaise
• 1 tablespoon diced green onion
• salt (to taste)
• 24 pinches paprika
• black pepper (to taste)

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Preparation

• Step 1

  Fill up a medium sized pot with cold water and add put the eggs in it. Put the pot on the stove over high heat and let the water come to a boil. Lower heat and let the eggs cook for 10-12 minutes. Take the eggs off the stove and let cool in cold water.

• Step 2

  Once the eggs have cooled, peel the shells. Cut each egg in half and remove the yolks. Place all the yolks in a bowl and set the egg whites aside.

• Step 3

  In the bowl with the yolks, add mayonnaise, cannabis oil, green onion, salt, and pepper. Mix until you have a nice consistency.

• Step 4

  Put the mixture in a piping bag. If you don’t have one of these a ziplock bag also works. If you’re using a ziplock bag put the entire mixture in, zip the bag up, and then cut one of the corners off.

• Step 5

  Squeeze an even amount of the mixture across all 24 egg whites. Add 1 pinch of paprika to each devilled egg.

• Step 6

  Put into the fridge until you are ready to serve.

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

Spicy Roasted Pumpkin Seeds With Cannabis-Infused Coconut Oil Recipe adapted from Leafly.com

Ingredients

• 2 cups of pumpkin seeds
• 2 tablespoon of cannabis coconut oil (room temperature)
• 1 teaspoon of Worcestershire sauce
• 1/8 teaspoon of hot sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of paprika
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of cayenne pepper

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Preparation

Step 1

Preheat oven to 250 degrees F.

Step 2

Place pumpkin seeds, coconut oil, Worcestershire sauce, and hot sauce in a small bowl. Toss the ingredients until they’re thoroughly mixed.

Step 3

Mix salt, pepper, paprika, cumin, and cayenne pepper together in a separate, small bowl. Sprinkle this seasoning mix over the seeds. Toss to coat.

Step 4

Grease a 9”x13” pan lined with foil. Evenly spread the pumpkin seeds in the pan and bake for 45-50 minutes, until dry and lightly browned. Stir occasionally, every 15 minutes or so.

Step 5

Remove from the oven and let cool. Then serve!

The post Cannabis-Infused Recipe for Halloween Party – Spicy Roasted Pumpkin Seeds With Cannabis-Infused Coconut Oil Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Cannabis-Infused Coconut Oil

Ingredients

• 7g (1/4 oz) of cannabis flower
• 100g (1/2 cup) of coconut oil

Other Supplies

• Scissors or a cannabis grinder
• An oven-safe baking dish
• Aluminum foil
• A medium stovetop pan
• A spoon (Wooden spoons are preferred)
• Cheesecloth
• A storage container for the final product (Standard 16oz mason jars work great for this)

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Preparation

Step 1

Preheat your oven to 215°F.

Step 2

Break up the weed using a cannabis grinder/scissors.

Step 3

Cover the bottom of your baking dish with the ground cannabis, and seal tightly with aluminum foil.

Step 4

Bake it in the 215°F oven for 30 minutes to activate the cannabis. This process is called decarboxylation, and it helps to create a more potent oil infusion!

Step 5

Remove from the oven, leaving the aluminum foil tight over the top. Keeping it sealed helps prevent cannabinoid-rich vapor or steam from escaping the container, and allows it to settle back into the herb – again, helping with potency!

Step 6

Melt your coconut oil in a medium-size pan over low heat while the baking dish filled with herb cools.

Step 7

After the herb dish has been left to cool for about 15 minutes, uncover and pour the melted coconut oil over the cannabis. Use a spoon to mix until combined; the goal is to coat all of the dry herb with oil!

Step 8

Cover tightly with the aluminum foil once more, and return it to the 215°F oven for an hour and a half. If possible, it’s best to stir/agitate the mixture once or twice while it’s baking. Doing so helps the cannabinoids distribute more evenly.

Step 9

Remove the dish from the oven, and let cool with the aluminum foil cover on for 15-20 minutes – until you can comfortably handle the dish.

Step 10

Place a double-layer of cheesecloth over the opening of whatever storage vessel you’re using for your infused oil.

Step 11

Carefully pour your infusion over the cheesecloth, straining out all chunks of plant matter in the process.

Step 12

Gather up the sides of the cheesecloth into a bundle, and squeeze out as much remaining oil as possible.

DONE!

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

Try a Hemp Shake or a Pina Canna-Lada.

Ingredients

For a 16 oz. Drink

• 1 oz. dark run
• 2 oz. white rum
• 1/4 cup diced pineapple.
• 4 oz. coconut canna-oil
• 2 oz. pineapple juice
• 4 oz. coconut cream
• 1 1/2 cup ice

Preparation

Combine all ingredients in the blender. The drink should be pourable and perfect to enjoy on a sunny day. Add a straw and mini umbrella, according to preference.

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THC, the main psychoactive chemical in marijuana (cannabis), is not readily digested by itself. Because THC is fat soluble it can be extracted into milk in order to make it more accessible to the body.

Ingredients:

• 1 cup/250ml Whole Milk or Cream
• 1/8oz or 3.5g of finely ground cannabis*

*The finer the powdered cannabis, the better this method will work.

Instructions:

• Add the milk and cannabis to a pan over medium heat.
• Allow mixture to come to a boil, and then allow to simmer for about an hour.
• Allow to cool and then pour into an airtight container in the refrigerator until needed. Use before the sell by date on the milk used.

Serving Suggestions: Drink straight (careful – this cannabis milk/cream is very potent, so use less bud if you want or use more milk and share!) or use in any recipe that calls for milk as an ingredient.

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Preparation time: 15 minutes

Cook time: 30 minutes

Curry serves: 2 servings

Curry paste serves: 8 servings

Ingredients

Curry paste:

• 1 roughly chopped Lemongrass stalk
• 4 garlic cloves
• 3 Thai green chilies
• 70 grams of ginger
• 6 lime leaves
• 1 bunch of coriander leaves and stems
• 2 tablespoons fish sauce
• 30 grams of palm sugar
• 5 tablespoons cannabis-infused coconut oil

Thai Green Curry:

• 2 tablespoons cannabis-infused coconut oil
• 2 skinless, boneless chicken thighs, cut into pieces
• 1 cup of coconut milk
• 1 tablespoon chopped coriander
• 1 tablespoon chopped Thai basil
• 1 cup sliced cremini mushrooms
• 1 chicken bouillon cube
• 1-2 lime wedges
• Salt and pepper to taste
• 1 tablespoon medicated green curry paste (see above)
• 1 diced Thai chili pepper (optional)

Method
Making your cannabis-infused curry recipe is simple. Here’s what you’ll need to do:

Curry Paste:

Combine all the paste ingredients in a food processor until it’s fully blended into a fine paste.

Thai Green Curry:

• Heat saucepan or wok over medium heat. Once hot, add one tablespoon of cannabis-infused coconut oil.
• Add chicken pieces, and some salt and pepper to taste. Stir for approximately 5 minutes – until the chicken is almost cooked. Then remove chicken from heat.
• Add mushrooms to the saucepan, and add more salt and pepper for taste. Sautee for approximately 3 – 4 minutes or until mushrooms are tender. Then remove from the saucepan.
• Add one tablespoon of cannabis-infused coconut oil and curry paste to the saucepan and saute until fragrant (for about 1 – 2 minutes). Stir constantly.
• Add the chicken bouillon cube. Once it has dissolved, add the coconut milk. Stir well and lower the heat to simmer for about 5 minutes.
• Add the chicken and mushrooms back into the saucepan. Saute until cooked through. Add coriander and basil – cook for 2 minutes.
• Garnish with Thai chili and fresh lime.
• Serve and enjoy!

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Total Time: 30 minutes

No. of Persons Served: 4

Ingredients

• 1 cup long grain white rice such as jasmine or basmati
• 1 cup frozen peas
• 1 medium onion
• ¼ cup roasted unsalted pistachios or almonds
• 4 garlic cloves
• 2 tablespoons CannaOil
• 1½ teaspoons curry powder
• ½ bunch cilantro tough stems removed
• 1 lime
• Kosher salt
• Freshly ground black pepper

Instructions

• Peel and finely chop 1 onion and 4 garlic cloves.
• Heat CannaOil in a Dutch oven over medium heat. Cook onion and garlic until translucent and fragrant. Season with salt and pepper.
• Add rice and stir until everything is evenly combined and the grains are completely coated. Sautee for 3-5 minutes or until the grains become translucent.
• Stir in curry powder and sautee for 1 minute until toasted.
• Add water and stir, making sure to scrape the bottom of the pan for the crispy bits. Bring to boil and reduce to simmer.
• Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Place lid on top and let rice continue to gently steam about 5 minutes
• While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
• Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.
• Transfer to a serving bowl. Serve with lime wedges.

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