grow marijuana

Cannabis Recipies

These recipies are all from public forums posted on the net. Credit was left to the original posters when possible. Keep in mind that eating marijuana/cannabis is NOT the same as smoking! Use common sense if you attempt to make any of these recipies.

(which anyone could whip up on a rainy day)

This is the food of paradise- 0f Baudelaire's Artificial Paradises: it might provide an entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by "un evenouissement reveille"

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of canibus sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.


This is a traditional Indian recipe, given a slightly Aztec flavour.


Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of ghee or butter and place in a vessel. Add a pint of water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most of the THC.

Leave saucepan to cool and settle, then place in the refrigerator. Wait until the butter sets, then take the layer of cannabutter off the stinking brew. Most of the THC will be concentrated in the cannabutter. Refrigerate for later use.


Take 2 lbs. of sugar, and adding a little water, place it in a saucepan over a stove. When the sugar dissolves and froths, two ounces of milk are added;. A thick scum rises and is removed. More milk and a little water are added from time to time, and the boiling continued about an hour, the solution being carefully stirred until it becomes an adhesive clear syrup, ready to solidify on a cold surface.

Four ounces of powdered chocolate are stirred in, and lastly the cannabutter is introduced, brisk stirring being continued for a few minutes. A few drops of rose water are then quickly sprinkled in, and the mixture poured from the saucepan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge-shaped pieces.

John Freemarijuana (editor of HEMP magazine)

Ingredients: One bag of Hershey's Chocolate Chips A quarter cup of powdered sugar [ optional: if you want it sweeter ;) ] A quarter ounce of your best buds
In a double boiler, melt the chocolate chips until slightly chunky. Then in a blender, put buds in until they are finely chopped. Then add the chopped buds into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes. Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. Freeze the chocolate mixture until completely firm.(Keep away from baking soda otherwise it will get that weird baking soda taste.) Cut into two inch bars. Then Enjoy!!

I put the minimum amount of buds in the recipe, of course you can use more. About three or four bars should give you a good buzz.

Submitted by


OK, this is a simple one, good if you only have a small bit of weed to cook.

Just make a regular chocolate chip cookie batch, your very favourite kind. Then look at the weed you're gonna cook with and decide how many cookies you'd like it to make. So if you've got say a couple joint's worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you've got just enough for one cookie.

Then to make sure all the THC is properly isomerized by heat (something I'm not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), saute the weed in a bit of vegetable oil in a little pan or pot at a low-med temperature 'til it's nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies' worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away!

Hint: don't use too much oil to precook the weed, or the cookies will be too, well, oily.

Variation: don't use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I'm not sure which works best in terms of THC utilization - with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there's less chance of burning.

This last technique, cooking the weed in a dry pan, is from the famous early 70's primer "A Child's Garden of Grass" and does work very well if you're careful not to burn, allowing you to add the isomerized toasted grass to almost anything. I particularly like sprinkling it on toast with butter and honey. Yummy!

submitted by Delysid, Vancouver


The good doctor put this recipie on some broadsheets and handed them out at a Folk Music Festival. The organizers got upset, so doc delivered the remainder of the samples to some thankful musicians. Here's the recipe part of that sheet for your research and enjoyment.

You trim leaves 10cm long from the main and 8cm long from the side shoots to get flower sites to proliferate, right? What to do with 'useless' leaf while waiting for females to bloom?

150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.

Submitted by Doc Wright


A fantastic way to enjoy chocolate and THC!

12 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Green Butter: take at least 4oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potatoe ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in receipes, or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.

To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorettes or almonds or whatever. Place in little paper cups for presentation.

Tips: To make superfine granulated sugar ( if you don't want to buy it) place regular sugar in a blender and whiz it- but not too much or you'll end up with powered sugar.

Also, I try to make several flavored batches at a time and "match" the stuff I roll them in with the type of flavored liqueur. For example, with the Gran Marnier I use the choc. decorettes; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there are a zillion combinations.

These make perfect holiday gifts for those 'special' friends. The Truffles freeze very well for storage.

submitted by Linda Wright


Pot Butter
2 oz average grade pot
1 cup butter
2 cups water
boil together for 1 hour. Strain hot mix, rinse with more hot water to wash out the butter from the pot. Let it stand in a cool place. The butter should harden on top of the water. Skim off and save the butter; throw out the gross water and the boiled pot, both have served their purpose.

2 cups oatmeal
1 cup brown sugar
2 squres unsweetened bakers chocolate melted
your 1 cup of pot butter melted
Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares, 2 X 2 inch, before pan cools for easier removal. Enjoy.

submitted by Allan Schmidt.

2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbl vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tsp walnut extract
1 oz. of finely ground cannabis
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.

Submitted by

CARAMEL CORN, Tasmanian Style
(amounts vary with amount of butter used)
A fair wad of ready prepared butter (I find it works better if no water is added in this recipe, and use freshly prepared butter if possible.)
Brown Sugar (about twice as much as the butter)
Popcorn and a dash of oil to cook it in.
Prepare the butter in the usual way, except, as mentioned above, don't use water in the recipe as the butter works better when freshly made rather than having sat overnight.

Slowly add brown sugar, making sure that the stove is only on low heat. Don't strain the butter, as the sugar caramelizes around the pot.

When the sugar is completely dissolved, and is going to a toffee-type texture, take off heat and allow to cool for a moment, but make sure it stays liquid. If you want some variety, then add some ice cream topping – I find that either Caramel, Strawberry or Blueberry work best.

Prepare the popcorn in the usual manner.

Pour the caramel mixture over the popcorn, and put it in the fridge for a while, until the caramel has hardened.

Eat while watching movies, it should hit hard right in the middle. Be careful if you have made it strong, once when I made this with a few friends, I put about 1/4 oz of bud in and the night ended up with most of the people curled up into little balls, shivering and generally freaking out. Unless you enjoy that type of thing, of course.

submitted by Tom Wright

Smooth & Creamy choclopottie ice cream

6oz. swiss chocolate

2 1/4 cup custard(pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights


melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre-whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.

Submitted by Dominic Fleet

Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.

Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.

Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.

Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!

Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.

Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.

For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.

If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.


Melt 0.5 kg of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until the butter takes on the greenish color of the grass.

Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help the butter flow better.

Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage.

For extra potency the process may be repeated by heating more marijuana in the same butter. Otherwise do as above.

To store cannabutter may be frozen or kept for a long time in the refrigerator by pouring water over it to act as an oxygen shield. Use chilled water and cannabutter to prevent any butter from floating to the top.

A simpler and more potent cannabutter can be done by using hashish or hash oil instead of marijuana. Heat and stir until all the hash or oil dissolves in the butter. As much of hash or oil may be used as desired as it will dissolve very easily.


Cannabutter, method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 or more parts of water. Boil for 30 minutes stirring frequently.

Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water.

If a stronger product is desired the process can be repeated with fresh water and grass.


Cannabis tar
Place 1/2 pound (about 230g) of marijuana (seeds and stems may be included) in a large double boiler or heat bath, cover with alcohol (about 1.9 l) and boil for 45 minutes. If available, pure grain ethyl alcohol may be used. Otherwise vodka may be used.

Because all the alcohol will be removed by evaporation before the tar is used, one may use isopropyl rubbing alcohol instead. Be sure not to use any denaturated alcohol as this will leave a horrid tasting residue.

Pay caution not to let the alcohol boil over. Remember that the boiling point is lower than that of water and that alcohol is combustible. The use of a gas burner is discouraged.

After the boiling strain the boiled materials and save the green solution. Add more alcohol to the mash while it is still damp and repeat the boiling (45 mins). Strain and combine the extraction with the first one.

Fill a cleaned double boiler half the way with the extractions. Heat without a lid in well ventilated conditions until the liquids have boiled down to half the original. Add more solvent to bring the liquids back to the halfway mark. After all the extractions are added this way continue boiling until the scent of alcohol is no longer detectable.

If 100% alcohol wasn't used there will be a considerable water content to be removed. To remove it place the extracts into a Pyrex baking dish and leave in the oven with the heat set to the lowest possible setting. After all the moisture is gone the tar can be scaped up while still warm and stored.

To remove any harsh tasting substances from cannabis tar boil in 5 volumes of water for 10 minutes, cool down to room temperature and refrigerate. Recover the tar and discard the water.


Cannabis Cooking Brandy
Cannabis cooking brandy is not meant for pleasurable drinking. It may be used in any recipe that calls for rum or brandy, such as mince pie, rum babas, rum- or brandy-soaked pound cakes and egg nogs.

Place whatever cannabis materials you have in a mason jar. Cover with rum, brandy or vodka. Allow to soak for a week. After soaking place the jar in a hot bath. Loosen the top to allow the escape of expanding fumes. Heat for 30 to 45 minutes. Strain while hot and pour over new materials. Repeat the soaking and heating as above up to four times. Store in a bottle.

If you have scraps of hashish, pulverize and add them after the final straining while the liquid is still hot. Shake before use.


Hot Buttered Bhang (2 servings)

55 g butter or ghee
10-15 g good marijuana tops or leaves
2.5 dl vodka
powdered cardamom (optional)
honey (optional)
whipped cream (optional)
Melt the butter in a saucepan. Crumble in the grass and stir it in. Continue stirring over medium heat for one minute. While it is hot and sizzling, add the vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly.

Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling.

The longer you boil the less alcohol the drink will have. After boiling for desired time strain the liquids. Press the mash with a spoon to remove all the liquids.

The effects may be felt in less than 15 minutes.


Instant Hash Bhang for 2

0.5 to 1 gram of hash
1.3 cm slice of butter
milk (cold)

Add the butter to 0.5 l of boiling water.
Crumble in the hash and let slowly boil for a minute or more.
Fill two 2.5 dl parfait glasses (or any vessels that won't crack from the heat) one third the way with milk.
Strain the hash concoction through a fine-mesh strainer. Save the residue.
Add honey or other sweetener.
Flavor with cinnamon, nutmeg, vanilla extract, almond extract or any item of this sort.



7 g cleaned marijuana tops
2.5 dl chopped dates
1.25 dl raisins or currants
1.25 dl ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1.25 dl honey
1.25 dl water (more if needed)
2 tablespoons melted butter or ghee
Toast the marijuana on a dry skillet over low heat until golden brown. Mix all the ingredients except the butter and cook until the ingredients have softened enough to be blended together.

While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.



5 dl prune or apple butter
1.25 dl ground almonds
1 tablespoon lemon juice
0.5 to 1 tablespoons powdered cinnamon
7 g powdered hashish
Thoroughly blend the ingredients. Seal in a jar and refrigerate. Usage: the same way as majoon.


Marrakesh White Cookies

2.5 dl warm cannabutter
1.25 dl sugar or honey
1 egg
2 teaspoons vanilla extract or for variation almond, orange or lemon may be used
7.5 dl flour
1 teaspoon baking powder

Blend together cannabutter and honey.
Beat in the egg.
Stir in the vanilla extract (or any other flavoring you may be using).
Sift together the flour and baking powder.
Combine the ingredients to make a dough.
Chill the dough for an hour until firm.
Roll the dough to about 0.5 cm thickness.
Cut the dough into 2.5 to 5.0 cm circles. Use a cookie cutter or a small drinking glass.
Place the cookies on a baking tray or cookie sheet and press an almond into the center of each cookie.
Bake at 190 C for 6 - 8 minutes.


(TetraHydroCannabinated Peanut Butter Cookies)

5 dl flour
3.75 dl peanut butter (or any other nut butter)
2 to 3 eggs
2 dl honey
2.5 dl butter (room temperature)
1 teaspoon baking soda
0.5 teaspoons salt
60 g finely sifted marijuana (hashish or hash oil may also be used)

Combine and blend the ingredients thoroughly.
Place cookie-size droppings of the batter on a baking tin and press lightly on each cookie with a back of the fork to flatten them.
Bake for 10 to 12 minutes at 190 C. Don't overcook.
For extra potency, cannabutter may be used in place of the butter.


Candy Buds

medium sized buds (5 to 10 cm)
a few tablespoons of ghee or cannabutter

Remove the seeds (if any).
Tie a loop of rope around the stem of each bud. Loops should be at least 5 cm apart so they wont stick together.
In a small saucepan over low heat, melt the ghee or cannabutter.
Tilt the saucepan so that the butter collects in one corner and briefly (1-2 s) dip in each bud. Swish around while dipping so the butter gets into the in-between places.
Suspend the string for about 15 minutes to allow excess butter to drip from the buds.
Dip the buds in honey. Move them up and down in the honey in order to coat them thoroughly.
Suspend and allow to drip for a week. Beware of flies and ants.
The honey will have hardened somewhat. Dip in again, suspend and wait for it to harden. After about a week the buds may be eaten or allowed to hang longer.
If the buds are to be kept for a long time they should be allowed to harden for several weeks after the last honey dip and then be wrapped in foil or plastic wrap.
Chew well for best results.


Acapulco Green

1.25 dl olive oil
1.25 dl powdered marijuana
2 teaspoons chili powder
3 ripe avocados
1.25 dl chopped onions
a little lemon juice
Mix the oil and the grass and heat for several minutes. Mix all ingredients until avocados are mashed and all the materials evenly blended.

Serve as a dip with corn chips.

3 tablespoons of wine vinegar may be used in place of the oil. Do not heat, but let the grass and chili soak in the vinegar for one hour.


Hash Oil Honey

1 tablespoons ghee (or butter or vegetable oil) for every gram of hash oil to be combined
1.25 dl honey for every gram of hash oil
Heat the ghee at a low temperature and mix in the hash oil. Stir in the honey over heat until thoroughly blended. Pour into a jar while still hot. Allow to cool and cap.

One teaspoon of this honey is usually sufficient for a high.


Hash Oil Candy Bars

1.25 dl chopped dates
1.25 dl raisins
1.25 dl figs
1.25 dl ground almonds
1 teaspoon ground aniseed
1 teaspoon nutmeg
1 teaspoon ginger
4 tablespoons hot hash oil/butter blend (for proportions and preparation see hash oil honey above)

Mix and heat slightly all the ingredients except the butter.
Combine the mixture with the hot butter.
Cool the mixture. Knead, roll and cut into individual candy bars.
Wrap in waxed paper, foil or plastic.
Optional way of preparation:

Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.

Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.


Easy Candy Balls

230 g nut butter


28 g or more of finely sifted marijuana

14 to 28 g of pulverized or finely shifted hashish

5 to 15 g of hash oil


a few tablespoons of honey in accordance to your taste
small amounts of some of these:

dried currants
shredded coconut
ground orange
lemon peel
powdered cloves
Combine the nut butter and cannabis. Mix in the honey and whatever else you desire. Knead until thoroughly blended. Roll into individual balls about the size of a large marble. Wrap individually in waxed paper, foil or transparent wrap. Keep under refrigeration.
One or two candy balls should be a ball.


Cannabis milkshake and ice cream

230 g or more of finely pulverized marijuana leaves and flowers (no seeds or stems)
2.5 dl milk
2.5 dl cream
1 teaspoon lecithin granules
several tablespoons of honey
0.5 teaspoon vanilla extract

Combine the marijuana, milk and cream. Add the lecithin granules and mix in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently for 10 minutes in a double boiler.

Be careful not to overcook as this will make curds separate from the milk.

Stir in the honey. Pour back to the blender jar, add the vanilla extract, cover the top and refrigerate for several hours until chilled.

When you wish to drink it, put it on the electric blender for 30 seconds and serve in a glass with a straw.

Ice cream:

Do as above. Blend in a raw egg and whip thoroughly in a blender until frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper or plastic wrap will do). Freeze immediately.

For a psychedelic sundae cover with cannabis chocolate icing (below).

Using hash or hash oil in place of marijuana in this recipe:

Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise as above.


Cannabis Chocolate Icing

115 g cannabis tar
1 teaspoon or more of vanilla extract
115 g honey
1 teaspoon orange extract (optional)
Melt the tar in a double boiler. Add honey stirring all the while. Thoroughly blend all the ingredients.


Hot Cocoa type beverage for 2

0.5 l whole milk (or half milk-half cream)
1 to 2 teaspoons cannabis tar
2 to 4 teaspoons honey
1 teaspoon vanilla
a pinch of salt (optional)
Heat milk in a double boiler. When hot, stir in the tar, honey and vanilla. If milk has been used 1 to 2 teaspoons of butter may be added to aid the assimilation.


Curried Hash

1 part curry
3 to 4 parts powdered hashish
Half fill a jar with the ingredients and shake vigorously to blend them homogeneously.

A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot buttered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect.


Onion Soup Ruderalis

4 to 6 onions
oil or butter
14 to 28 g finely sifted marijuana
4 tablespoons flour
1 l heated water
wine brandy or cannabis cooking brandy
Thinly slice the onions and saute in a generous portion of oil or butter. When the onions are partially cooked, but have not yet begun to brown stir in the marijuana. Saute until the onions are brown. Remove pan from heat. Stir in the flour. Cover the pan and let it sit on low heat for five minutes or so. Stir every few minutes. Add the onions to the heated water. Thoroughly rinse the pan with this water in order not to lose any of the precious fats. Add any seasoning.

Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and dill weed.

Stir well before serving. See to it that each guest receives similar portions of top and bottom fluids. The oil containing the THC tends to rise to the surface.


Creme de Gras

57 g marijuana (all parts may be used)
vodka or a similar mixture of pure grain alcohol and distilled or spring water
Place the marijuana in a one liter mason jar. Completely cover the marijuana with heated vodka. Cap the jar and keep it in a moderately warm place for at least 5 days. Check occasionally to see that all of the grass remains submerged.
Strain and save the liquids in a bottle. Resoak the mash in fresh vodka for another five days or so. Strain the liquids and combine them with the first strainings.

Cover the mash with distilled or spring water and let soak for another five days but no longer than that.

Heat the jar in boiling water for 45 minutes. Remember to loosen the cap first.

Strain the liquids while hot and add them to the other liquids. Filter the combined liquids through a conical paper coffee filter. Because of the large amount of fine debris suspended in these liquids, it will be necessary several times to replace clogged filter papers with fresh ones.

If any murkiness remains in the filtered liquors, bottle them and let them stand undisturbed for about a week while the sediment settles and the liquid above it becomes clear. Siphon the clear liquids off the sediment.

Put the liquors in a clean mason jar with a slightly loosened cap and heat in a pan of boiling water for about 15 minutes or until the liquors warm to about 80 Celsius.

Stir in honey until the desired sweetness is attained. Pour the liquids through a funnel into a clean bottle; the taller and more slender the bottle, the better. More sediment will precipitate.

Carefully, so as not to disturb the sediment, siphon the clear liquids into a clean bottle. One or two cordial glasses will get you high in about 15 minutes.


Retsina Sativa

a small amount of heated pure grain alcohol, vodka or brandy
highly concentrated hash oil
Use two or more grams of hash oil in 30 g alcohol. Add immediately, while still hot, to 0.8 l bottle of white wine at room temperature. Shake well to spread the resin evenly through the wine.

Hashish may be used if hash oil is not available. Break up four or more grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish does not dissolve as easily as hash oil, so some extra stirring and repeated heating may be required.

One or two glasses of retsina sativa should do the trick.


Do a concentrated extraction of the cannabinated hops fruits into hot vodka or ethanol. This can be added to the beer after it is brewed (or purchased). If cannabinated hops are not available, a marijuana/alcohol extraction can be combined directly with a bottle of commercial beer. Experiment with different amounts.



Turkish Eye Opener

a pot of good coffee
1 teaspoon of finely-powdered straight Arabian mocha/cup
a pinch of powdered cardamom seed
0.5 g of pulverized hashish/cup
1 teaspoon honey/cup
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour on the coffee. Heat the Turkish pot over a low flame until it threatens to bubble over. Remove it from the heat immediately.

Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.


Leprechaun's Delight (Irish style coffee)
To a cup of coffee add one shot of Creme de Gras and top with whipped cream. If you feel up to it, cannabis cooking brandy may be used instead of Creme de Gras.


Jack Tar Coffee

1 g cannabis tar
heavy cream
alcohol (optional)
honey (optional)
Dissolve the cannabis tar in a cup of very hot coffee. It won't really dissolve unless you add some alcohol, but it will be sort of suspended in the coffee.

Add some heavy cream right away. Don't add too much honey, as too much sugar will slow down the digestion of the fat (containing the good stuff).


Butterball Coffee
Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabutter.


Hash Oil and Coffee
Several drops of hash oil can be dissolved in a hot cup of coffee with cream added.



Moroccan tea

2 parts of black tea
3 parts peppermint leaves
1 part hibiscus flowers (or rose hips)
The mint has a cooling and soothing effect upon the throat. The black tea and hibiscus together act as a mild and pleasant astringent. The black tea also contains 2% caffeine, which helps to counter the effects of overindulgence.

This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes before serving. Sweeten with honey, not white sugar.

If you use rose hips, they should be crumbled and added to the boiling water. This is afterwards poured over the black tea and mint leaf mixture.

Hashish Fudge

The Observer

This is a classic recipe from the 1954 Alice B Toklas Cookery Book,
which I came across in one of my Mum's cookbooks. It's a bit of a giggle
and you're never quite sure how tongue-in-cheek she's being - in the
intro Alice recommends it as 'an interesting refreshment for a Ladies'
Bridge Club' - can she be serious? Nowadays, the medicinal qualities of
marijuana are understood better and it is used as an effective, natural
pain relief by people with arthritis, MS and IBS, as well as the less
drastic symptoms of period pains. Very figgy, spicy and sticky.

Makes about 20 pieces

1 tsp black peppercorns
1 tsp coriander seeds
a scratch of nutmeg
¼ tsp ground cinnamon (I don't like cinnamon, so I substituted the seeds
from a vanilla pod, which worked out really well)
a handful of stoned dates (ha ha)
a handful of dried figs
a handful of flaked almonds
a bunch of Cannabis sativa leaves (or you can just crumble in some hash
or weed)
140g light brown sugar
125g butter

Toast the peppercorns and the coriander seeds in a small frying pan on a
high heat until they start to smell wonderful. Put them with some nutmeg
scrapings and the cinnamon (if you wish) into a pestle and mortar/coffee
grinder and pulverise.

Chop the fruit and nuts and mix them in a bowl. Sprinkle on the spices
and add the cannabis in whatever form you have - if it's leaves, they
will have to be pounded first (i.e. in the pestle and mortar with the
seeds and cinnamon), but hash or weed can be crumbled in with the other

Dissolve the sugar and the butter in a heavy-based saucepan over a low
heat. When the sugar has melted, the mixture will be separated: melted
butter floating on top of a slightly bubbling brown sugary goo. Slowly
bring to the boil - don't let it catch on the bottom of the pan -
stirring briskly with a wooden spoon until the mixture starts to boil
and come together. Keep stirring until it is a thicker, foamier texture.
Mix in the fruity bits, take off the heat and beat thoroughly. The fruit
will break down and make it even smoother. (If you are left with a
little melted butter in the pan, drain it off, and use some kitchen
paper to de-grease the fudge mix.)

Line a tray with a piece of buttered greaseproof paper and push the
fudge into it, or Alice suggests rolling it into individual,
walnut-sized pieces. Cool to room temperature in the larder overnight,
in the fridge if you're in a hurry, or in the freezer if you're desperate.

Shelf life: weeks and weeks.

Best kept: in an airtight box in the larder or fridge.,,1925013,00.html

Chili Bean Pot 2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms

Soak beans overnight in water. In a lagre pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. Serves about ten.

Apple Pot 4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass
2 tablespoons cinnamon

Powder the grass in a blender, then mix grass with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.

Pot Brownies tip!!

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes ate 350 degrees.

Acapulco Green 3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marahuana (grass)
Mix the vinegar, grass, and chili powder together and let the mixture stand for one hour. Then add avocados and onions and mash it all together. It can be served with tacos or as a dip.

Spaghetti Sauce 1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt

Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.

Sesame Seed Cookies 3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass

Toast the grass until slightly brown and then crush it in a mortar. Mix crushed grass with all other ingredients, in a skillet. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

If you happen to be in the country at a place where pot is being grown, here's one of the greatest recipes you can try. Pick a medium-sized leaf off of the marihuana plant and dip it into a cup of drawn butter, add salt, and eat.

Banana Bread 1/2 cup shotening
2 eggs
1 teaspoon lemmon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cupchoped "grass"
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat the eggs, and add to mixture. Separatly mix lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingrediants together. Bake for 1 14 hours at 375 degrees. Then eat that good ass shit,"Cause you know this, mannn!"

1 lb. hamburger
1/4 cup of chopped onions
1 can of cream of mushroom soup
1/4 cup of bread crumbs
3 tablespoons of marijuana
3 tablespoons of India relish

Mix it up and shapeit into meatballs. Brown in a frying pan and drain. Place in a casserole with soup and 1/2 cup of water, cover and cook on low heat for about 30 minutes. Feeds about four people.