Easily infuse the benefits of cannabis into foods by making a homemade tincture. It’s especially soothing in a warm mug of tea scented with rose, jasmine, and lavender.

Ingredients

• 8 ounces spirit (such as rum or vodka)
• 1 to 3 grams grams cannabis flower
• 3/4 cup black tea leaves
• 3/4 cup jasmine green tea leaves
• 1 tablespoon blue cornflower petals (optional)
• 1 tablespoon jasmine flowers (optional)
• 1 tablespoon food-safe dried rose petals
• 1 tablespoon food-safe dried lavender

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Preparation

Step 1

Preheat oven to 220F; spread cannabis on a small baking sheet. Bake cannabis for 45 minutes; transfer to a bowl and let cool.

Step 2

Pour alcohol into an 8-ounce glass jar and secure the lid. Separately, place jar and cannabis in the freezer for 1 hour. Add cannabis to alcohol in jar, seal tightly and shake tincture vigorously for several minutes. Return jar to the freezer for 24 hours, shaking jar at least 3 or 4 times during that period.

Step 3

Set a fine-mesh strainer over a large liquid measuring cup with a spout; line strainer with a paper coffee filter. Pour tincture through filter; discard filter. Using a small funnel, pour tincture into four 2-ounce dark-glass dropper bottles. Tincture is ready to use immediately, although it will become more potent (but darker and more bitter) over time. Store tincture in the refrigerator for up to 1 year.

Step 4

To make the tea blend, combine the tea ingredients and store in an airtight container until ready to use. To prepare a cup of tea, steep 1 teaspoon of tea blend in 1 1/2 cups of boiling water until infused, about 5 minutes (or according to preference). Stir in cannabis tincture to your taste (see below for THC dosage information) and sweeten as desired.

Recipe Courtesy: FoodandWine.com

The post Say Good Morning with Cannabis-Infused Tea with Rose and Lavender 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.

Just spread a little bit of cannabutter on warm French toast for an easy hot breakfast that tastes so much more.

Ingredients

• 2 tablespoons of cannabutter
• 6-8 thick-cut slices of bread
• 1 1/2 teaspoons of cinnamon
• 1/2 cup of milk
• 3/4 teaspoon of vanilla
• 3 eggs
• Maple syrup

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Preparation

• Step 1

  In a large mixing bowl, crack the eggs and whisk together. Add milk, cinnamon, and vanilla, and continue to whisk until fully blended.

• Step 2

  Heat up a non-stick skillet on a medium heat setting.

• Step 3

  Submerge each piece of bread into the egg mixture and place on the skillet. Cook each side until golden brown.

• Step 4

  Spread a coat of cannabutter to the still-warm french toast. Use more or less according to your desired dosage. Serve with maple syrup, and enjoy.

The post Breakfast with Cannabis – French Toast with Cannabutter Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 2 grams cannabis shake or bud, finely ground
• 7 fluid ounces coconut cream
• 1/4 cup chocolate syrup
• 1 pint almond milk
• 1/2 fluid ounce Kahlua or Amaretto (optional)

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Preparation

Step 1

Infuse the coconut cream with cannabis. You’ll need to make what the French call a “bouquet garni.”

Grind your herb and wrap it in cheesecloth, tying the bundle closed so you have a “tea bag.” Make sure the string is long enough to tie to the pan’s handle so you can retrieve the “bouquet garni” later.

Step 2

Cook it slowly with the coconut cream in a small saucepan over a very low flame for at least 2 hours, and up to 4 hours if you have the time. After the infusion is complete, remove the “bouquet ganja” and discard.

Step 3

Combine the coconut cream with the chocolate syrup and almond milk. Shake in a shaker with ice. Strain and garnish with whipped cream, mint, and strawberries, if desired.

The post How to Make Cannabis-Infused Almond Joy first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoon chopped fresh ginger
• 1/4 cup canna oil
• 1 head of broccoli, chopped
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoon soy sauce
• 2 1/2 tablespoon water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

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Preparation

• Step 1

  In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons canna oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

• Step 2

  Heat remaining 2 tbsp canna oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

• Step 3

  Serve alone or on a bed of rice.

The post Cooking with Cannabis – Dinner Recipe – Cornstarch Stir Fry first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 1/4 cup Cannabis butter
• 1/2 Cup Flour
• 2 1/2 Cup Milk
• 1/2 teaspoon Pepper
• 1 teaspoon Salt
• 1/4 cup Cannabis oil
• 1 pound ground beef
• 1 leek chopped
• 1 bell pepper chopped
• 2 teaspoon garlic paste
• 1/3 cup tomato paste
• 2 cups peeled canned tomatoes
• 1 tablespoon fresh thyme
• 1 tablespoon oregano

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Preparation

• Step 1

  For the Bechamel Sauce, add cannabis butter on low heat and add flour.

• Step 2

  Mix together till you get a roux mixture.

• Step 3

  Cook and mix for 2 min. Now add your milk and whisk till u get a nice sauce consistency.

• Step 4

  Season with salt and pepper and set aside.

• Step 5

  In a medium pan, cook ground beef together with leek, bell pepper, garlic paste for 3 min.

• Step 6

  Add tomato paste, canned tomatoes, cannabis oil and all spices. Cook for 20 min.

• Step 7

  Layer a lasagna tray and layer a third of the meat sauce, follow by lasagna sheets, 1/3 of the bechamel sauce, lasagna sheets and cheese. Continue this 3 times till u have 3 layers.

• Step 8

  Top of with your favorite cheese Bake in the oven for 80 minutes on 220f.

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

Ingredients

• 1.5 cups of all-purpose white flour
• 3.5 tablespoons of baking powder
• 1 teaspoon of salt
• 1 tablespoon of white granulated sugar
• 1 1/4 cups of white milk
• 1 egg
• 3 tablespoons of cannabutter or cannaoil

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Preparation

Step 1

Combine 1 tablespoon of sugar, 1.5 cups of flour, 3.5 tablespoons of baking powder, and 1 teaspoon of salt in a large mixing bowl.

Step 2

Add in one egg, 3 tablespoons of butter, and 1 1.4 cups of milk to the mixing bowl.

Step 3

Whisk until well blended.

Step 4

Heat one large frying pan over medium heat until a small amount of either butter or oil begins to sizzle.

Step 5

Pour one cup of batter into the center of the frying pan. Fry for 2-3 minutes before flipping.

Step 6

Fry an additional 3-5 minutes or until the pancake reaches your preferred doneness and remove from pan.

Step 7

Garnish with icing sugar, syrup, cool whip, peanut butter chocolate chips, or whatever else you might like and enjoy.

The post Cooking with Cannabis – CannaButter Pancakes first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Cannabis Iced Coffee Recipe

Total Time: 5 mins
Course: American Drink
Servings: 2 Persons

Ingredients

• 1/2 cup warm water
• 2 teaspoon instant coffee granules
• 12 ice cubes
• 1/2 (5 oz) can sweeten condensed milk
• 1/2 cup cannabis milk
• 1 tablespoon chocolate syrup

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Preparation

Step 1

In a small bowl, stir together the water and instant coffee.

Step 2

In a blender, combine ice cubes, coffee mixture, cannabis milk, sweetened condensed milk, and chocolate syrup. Blend until smooth.
ENJOY!

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

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.

Cuisine: European Snack

Total Time Reqd.: 1 hour 50 minutes

Ingredients

• 1 cup Cannabis Milk
• 3 Eggs
• 1 1/2 cup Sugar
• 2 cups all purpose Flour
• 2 teaspoon Baking Soda
• 2 cups Shredded Carrots
• 1 cup Flaked Coconut
• 1 cup Chopped Walnuts
• 1 Can Crushed Pineapple with juice
• 1 cup Raisins
• 2 teaspoon Vanilla Extract
• 2 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt

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Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan.

Step 2

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

Step 3

In a large bowl, combine eggs, Cannabis Milk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

Step 4

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Step 5

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Step 6

Pour into prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Step 7

Allow to cool for at least 20 minutes before serving.

Step 8

Serve the Cannabis Carrot Cake.

The post “High’ Party Snack – Cannabis Carrot Cake Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.