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Cannabis & Cooking: Recipes Infused with Marijuana

Cannabis-infused edibles have become a popular trend in the culinary world, offering a unique and enjoyable way to consume marijuana. From sweet treats to savory dishes, cannabis can be incorporated into a wide range of recipes, adding a touch of euphoria to your dining experience. This article explores the art of cooking with cannabis, providing delicious recipes that showcase the versatility of this potent herb in the kitchen.

Understanding Cannabis Infusion

Before diving into the recipes, it’s crucial to understand the process of cannabis infusion. The psychoactive compounds in marijuana, like THC, are not water-soluble. Therefore, infusing cannabis into edibles involves binding these compounds to fats or oils, allowing them to be incorporated into recipes seamlessly.

To achieve successful infusion, decarboxylation is the first step. This process involves heating cannabis at a specific temperature to activate its cannabinoids fully. After decarboxylation, cannabis can be infused into various fats or oils, such as butter, coconut oil, or vegetable oil, for use in cooking.

Cannabis-Infused Butter


– 1 cup of unsalted butter

– 1 cup of coarsely ground cannabis (decarboxylated)


1. In a saucepan, melt the butter on low heat until it becomes liquid.

2. Add the decarboxylated cannabis to the melted butter, stirring gently to combine.

3. Let the mixture simmer on low heat for 2-3 hours, stirring occasionally. Be careful not to let it boil or scorch.

4. After simmering, remove the saucepan from heat and let the mixture cool slightly.

5. Strain the cannabis-infused butter through a fine mesh strainer or cheesecloth into a container.

6. Store the infused butter in the refrigerator for future use.

Note: The potency of your cannabis-infused butter will depend on the quality and strength of the cannabis used and the length of the infusion process. Start with small amounts when cooking with it, and be mindful of its effects.*

Now that we have our cannabis-infused butter ready, let’s explore some delectable recipes that can be made using this versatile ingredient.

1. Cannabis-Infused Chocolate Chip Cookies


– 1 cup of cannabis-infused butter, softened

– 1 cup of granulated sugar

– 1 cup of brown sugar, packed

– 2 large eggs

– 1 teaspoon of pure vanilla extract

– 3 cups of all-purpose flour

– 1 teaspoon of baking soda

– 1/2 teaspoon of baking powder

– 1/2 teaspoon of salt

– 2 cups of semisweet chocolate chips


1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the cannabis-infused butter, granulated sugar, and brown sugar until smooth and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until well combined.

6. Fold in the semisweet chocolate chips.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.

8. Bake for 9-11 minutes or until the edges are golden brown.

9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

2. Cannabis-Infused Olive Oil Dressing


– 1/2 cup of cannabis-infused olive oil

– 1/4 cup of balsamic vinegar

– 1 tablespoon of Dijon mustard

– 1 clove of garlic, minced

– 1 teaspoon of honey

– Salt and pepper to taste


1. In a small bowl, whisk together the cannabis-infused olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey until well combined.

2. Season the dressing with salt and pepper to taste.

3. Store the infused olive oil dressing in an airtight container in the refrigerator for up to a week.

4. Drizzle the dressing over your favorite salads, grilled vegetables, or pasta dishes for an elevated culinary experience.

3. Cannabis-Infused Guacamole


– 3 ripe avocados, peeled and pitted

– 1 small onion, finely diced

– 2 ripe tomatoes, diced

– 1 jalapeño pepper, seeds removed and finely diced

– 2 tablespoons of fresh lime juice

– 1/4 cup of chopped fresh cilantro

– 1 clove of garlic, minced

– 1 teaspoon of ground cumin

– Salt and pepper to taste


1. In a large mixing bowl, mash the ripe avocados with a fork until you achieve your desired guacamole consistency.

2. Stir in the diced onion, tomatoes, jalapeño pepper, fresh lime juice, chopped cilantro, minced garlic, and ground cumin.

3. Season the guacamole with salt and pepper to taste.

4. Cover the bowl with plastic wrap, ensuring the plastic touches the surface of the guacamole to prevent browning.

5. Chill the cannabis-infused guacamole in the refrigerator for at least 30 minutes before serving.

6. Serve the guacamole with tortilla chips or as a delicious accompaniment to your favorite Mexican dishes.

4. Cannabis-Infused Coconut Curry


– 1 tablespoon of cannabis-infused coconut oil

– 1 large onion, finely chopped

– 2 cloves of garlic, minced

– 1 tablespoon of grated fresh ginger

– 2 tablespoons of red curry paste

– 1 can (400 ml) of coconut milk

– 1 cup of vegetable broth

– 1 sweet potato, peeled and diced

– 1 red bell pepper, sliced

– 1 cup of broccoli florets

– 1 cup of sliced mushrooms

– 1 cup of baby spinach

– 1 tablespoon of soy sauce

– 1 tablespoon of lime juice

– Fresh cilantro for garnish

– Cooked jasmine rice for serving


1. In a large pot or skillet, heat the cannabis-infused coconut oil over medium heat.

2. Add the finely chopped onion, minced garlic, and grated fresh ginger, sautéing until the onions become translucent and aromatic.

3. Stir in the red curry paste, coating the onions and garlic evenly.

4. Pour in the coconut milk and vegetable broth, stirring to combine.

5. Add the diced sweet potato, sliced red bell pepper, broccoli florets, and sliced mushrooms to the pot, bringing the mixture to a simmer.

6. Cover the pot and let the curry simmer for 15-20 minutes or until the vegetables are tender.

7. Stir in the baby spinach, soy sauce, and lime juice, cooking for an additional 2-3 minutes until the spinach wilts.

8. Taste the curry and adjust the seasoning as needed with salt and pepper.

9. Serve the cannabis-infused coconut curry

Please follow all Oklahoma laws when obtaining cannabis, and always use an OMMA registered dispensary, and if you have any questions please come into any Fire Leaf Dispensary in the Oklahoma City Metro Area.