Medical Marijuana Recipes

Acapulco Green

3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)

What to do:
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

Apple Pot

4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass [marijuana]
2 tablespoons cinnamon

What to do:
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

Baked Beans


A can of Baked Beans
Uncooked Toast
Sour Cream

This meal is insanely easy to make- and takes only a few minutes to prepare.

First, empty the beans into a microwave-safe bowl and heat for a couple of minutes.
While the beans are cooking, put in some toast.
Make sure to butter it as soon as it pops up- melted butter greatly increases the deliciousness factor. Probably.

Transfer the toast to your plate, and then cover with the cooked beans. Grate a bunch of cheese over top and finish it off with a huge dollop of sour cream and some salt.

Banana Bread

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs, and add to mixture. Separately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees

Bhang Recipe

2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamom]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rose water
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana; add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can.

Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.

Bong Hot Dog

bong water
coffee filter
hot dogs

Filter the bong water with the coffee filters. take the bong water and put that in a pan so you can boil it. take the hot dogs and poke them with the fork. boil like a regular hot dog. (the hot dogs will get black where you put the holes with the forks) then eat like a regular hot dog with ketchup, mustard, or anything you want.

Brown Sugar Cinnamon Ice Cream


One brown sugar cinnamon pop tart (iced recommended!)
One bowl of plain vanilla ice cream (unless you’re feeling adventurous, then use any kind you have)

1. Toast the pop tart
2. Put it in the ice cream, crunch it up with a spoon and enjoy!

Bud Butter


1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana

Melt the butter in a sauce pan to boiling.
Add the marijuana and let boil until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana. Chill until solid.

Bud Rice Krispies Treats


4-5 tablespoons of bud butter
6 cups marshmallows
6 cups cereal

Cook up the butter and melt the marshmallows.

Add cereal after and put into 13/9 dish, i recommend using the BERRY rice krispies as well as the original. Very tasty, it seems to do a little effect, nothing like eating brownies.

Buzznana Bread


1/2 cup pot-margarine
2 cups all-purpose flour
3 bananas (very ripe)
1/2 sour cream or milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla

1) Preheat oven to 350 degrees.
Beat the margarine, eggs, sour cream (or milk), and sugar in a large bowl.
Add baking soda and vanilla.
Add flour slowly while beating.
When mixed, add the bananas and beat until mostly smashed.
Place in a greased loaf baking pan and bake for one hour.

Butterscotch Space Pops


1 cup sugar
1/3 cup corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
1/4 to 1 teaspoon flavoring
liquid food coloring
1 to 2 teaspoon(s) citric acid (optional)
3 tablespoons cannabis tincture

  1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you’re using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.

    2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.

    3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.

    4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300degrees F (hard-crack stage).

    5. Remove the pan from the heat immediately and let the syrup cool to about 275degrees F before adding flavor, color, cannabis tincture and citric acid (adding it sooner causes most of the flavor to cook away).

    Be careful! The sugar syrup is extremely hot! If you burn yourself, run cold water over your hand for several minutes, but do not apply ice.

    6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you’re not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it’s covered with candy. (It helps to have a friend do this since you need to work quickly.)

    7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place.

Canna Crackers


0.4 – 0.6g cannabis
8 saltine crackers
Organic Peanut butter (non-hydrogenated!!! “Skippy” will not work)

Spread peanut butter on the tops of all 8 crackers. I use organic, crunchy peanut butter. The crunchy kind seems to have more peanut oil, and just tastes better. Don’t buy the stuff that’s loaded with huge peanut chunks, its a bitch to spread that stuff on crackers. The ideal brand of p-butter you want is Adam’s Natural Peanut Butter (the smooth kind), its loaded with plenty of cannabinoid absorbing peanut oil. If your options are limited, just go with a natural peanut butter (look for jars that have oil resting on top of the peanut butter).


(I’m aware they have natural versions of their products, but they are also not really effective at all)

(I can’t stress this enough, you will not get buzzed at all if you use those garbage brands, you’ll also be consuming partially hydrogenated soybean oil (the main component in the faux-butter that movie theaters use on their popcorn). This “partially hydrogenated” shit will not absorb the goods properly, so make sure you pay attention at the grocery store 😛

Cut your bud up into a fine dust with scissors. I would recommend using scissors (or a nice grinder), as the scissors can cut your bud into a fine consistency (you want the cut up material to be basically as small as the tobacco bits in cigs). This nug weighs about .6g.

This is the consistency/size of the clippings you want, again, cut those nugs up really well. Small, un-cut chunks will just result in the absorption of the active cannabinoids on the outer layer of the chunk, leaving the core un-exposed to those thc-hungry peanut oils.

Next, sprinkle the cannabis “dust” very finely across the full peanut buttered surface of four of the crackers (make sure you don’t pile it up, just cover the surface of the peanut butter). It is very important that your cannabis is cut up into almost powdery consistency. This allows the THC and other active cannabinoids to absorb into the peanut oil easily.

Next, sandwich the weed/peanut butter side with the plain peanut butter side. Make sure the weed is nestled in between the peanut butter nicely

Now place your C-Crackers on a sheet and cook them in a preheated oven at 320 Fahrenheit (160 Celsius) for 22 minutes. There shouldn’t be a problem with the smell, just make sure the pot is nestled in the peanut butter, and that none if it is exposed.


Cannabis Vodka


1/4 oz. of stockpiled cannabis stems from breaking up buds.
Vodka (any kind should do)
Glass container

Place all stockpiled stems in a jar. Pour in your vodka, just enough to fully submerge the stems. Let set in a dark place for about a week. After that, you will need to strain out the stems. A great trick is to make tea type bags out of coffee filters and stems for easy removal.


Caramel Marijuana

(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 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.



Chili Marijuana


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 marijuana
1/2 cup mushrooms
Soak beans overnight in water. In a large 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.



Cinnamon Bun


ground cinnamon
whipped cream cheese


Toast your bread up, nice and crispy. Butter the toast. Shake on some cinnamon and sugar, then gently spread a thin layer of the whipped cream cheese over the top of the cinna-sugar. Enjoy!

Cinnamon and Sugar Tortilla


Canna Butter!!


-Put 1 tortilla in a cooking pan and put it on the stove, but make sure it is on low. Then pour the canna butter on the tortilla and gently move it around so it is covering the tortilla

-Mix one spoon full of cinnamon and two spoonfuls of sugar, then carefully pour it on the tortilla, and let it sit until the cinnamon and sugar melt it with the canna butter, and then wrap the tortilla up and enjoy!!!



Coco Marijuana Ice Cream

6 oz. 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 minutes. Serve 3 scoops on small dessert plate and top with chocolate shavings.



Cookie Dog Ice Cream


2 grams of weed
Vanilla ice cream


Break up the weed with a grinder
Smash the Oreos up
Mix the Oreos and the weed and then mix with the ice cream


Chocolate Chip Cookies

Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you’re going to 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),  sauté  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.


Chocolate Truffles

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 decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.

To make Green Butter: take at least 4 oz. 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 potato 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 recipes, 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 decorates or almonds or whatever. Place in little paper cups for presentation.



Just make a regular chocolate chip cookie batch, your very favorite 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-cooking temperature), sauté the weed in a bit of vegetable oil in a little pan or pot at a lowed 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!



Crunchy Treat


Top and bottom hamburger buns
3 or 4 plain wavy chips
Bottle of ketchup


Place the chips on the bottom bun. Put ketchup on the top. Mash the top bun on the bottom bun. Enjoy..



DANK Brownies


1 box brownie mix (whatever it requires)
28g DAN


First, roughly break up the buds. Combine DOUBLE the amount of oil (that the recipe on the box states) and the DANK in a saucepan. Cook over med-low heat for 2 hours stirring occasionally. After 2 hours strain the Dank/oil using a cheese cloth folded over 4 times. Really squeeze everything out of the cheese cloth. Cool the oil to room temperature then follow the directions on the box USING ALL THE DANK OIL ( 2x what the recipe calls for). Also add 1 extra egg to the mixture for more cake like brownies ( using double oil can make them a little heavy for some liking). A fudge or peanut butter topping is always good too! ENJOY!!



French Toast


Topping – Cinnamon
Maple syrup

Okay – so you get a bowl, and into it throw two eggs, and about a cup and a half of milk.
Whisk that baby up until it’s combined.

Now, dip your bread into the mixture, coating both sides (White bread is best for french toast i find).

Now heat up your frying pan and grease it up with butter. Yes butter, because it’s sweet not savory, and tastes better than oil.

Cook until golden brown on both sides.
Now, garnish the toast with either sugar, butter, maple syrup, cinnamon, jam, lemon juice, or whatever combination excites you.



Ganja Butter

You will need:

three 1/2 cup cubes of butter
a half oz. (or more if you got it) of marijuana leaf
a splash of H2O

either a potato ricer or a package of cheesecloth and a wooden spoon
a colander
a big bowl (not the kind you smoke!)
a big pot (see above)


First, melt that butter in your big pot (don’t burn it!) and add about 1/4 cup of water.

Add your leaf and simmer, on LOW, covered, overnight or many hours if you can’t wait that long. Note: your entire house will smell like a giant bong rip!

Remove from heat in the morning and cool slightly. When it’s cool enough to handle, drain the leaf/butter mixture in a colander over a big bowl. Try to squeeze as much liquid out as you can – that’s the good stuff!

When you’ve extracted all you can, either use a potato ricer or the cheesecloth to strain even more butter juice out of the leaf pulp. If you’re using cheesecloth, use a couple of layers and twist the ends around a wooden spoon handle to make a crank which you keep twisting until you can’t extract any more butter juice.

Cool the butter in the fridge, and viola! You’re ready to spread it on a bagel (yum) or use it in the Ganja Fudge recipe!




Ganga Garlic Bread


1 baguette or French stick/loaf

3 – 5 garlic cloves, chopped
handful of fresh basil leaves, chopped

roughly 11 oz / 300 g canna butter* or about an 1/8 of a bud


1. The bread should be cut diagonally along the length at about 3 in / 7.5 cm intervals, not cut all the way through.

2. All the other ingredients can now go into a bowl and be gently mixed into a paste until there’s an even spread of herbs through the butter.

3. The mix should be liberally spread in each cut in the bread and baked in a hot oven (400*F / 200*C) for 20 minutes, or until all the butter has melted and the bread starts to turn brown. This tastes best straight from the oven, cut into mouthwatering slices.

SERVING SUGGESTION: The garlic bread can be cut all the way through and grated cheese sprinkled on top (mozzarella or cheddar is good) and placed under a hot broiler until the cheese is melted.

SERVES 2 – 4




Gingerbread Space Cookies


Betty Crocker Original Choc Chip cookie mix,

3/4 cup Canna butter,

1 egg,

sugar and some cinnamon.


Pre heat oven to 375 mix ingredients and put on cookie sheet use leftover canna butter to grease the pan cook about 10 to 12 min and enjoy!



Grassy Knoll Guacamole


1 fresh red Chili
juices of 2 limes
1 tbsp extra virgin olive oil
2 2/3 tsp finely chopped or ground cannabis buds*
3 large ripe avocados
1/2 cup / 80 g very finely chopped onion


1.Everything needs to be mixed together apart from the avocados and onion and left to stand for about an hour. The lime juice will react with the rest of the ingredients to draw out the flavors and THC.

2. The avocados and onion can then be added and mashed up. A hand blender will give a really smooth mix.

3. Usually serves with tacos, heated pitas, or as a dip. Guacamole is best enjoyed fresh, but this can be kept chilled, for up to three days, because the lime juice prevents the avocados from turning brown.

SERVES 2 – 4


Grassy Tacos


Shredded cheddar cheese
salsa or taco sauce
herb 1gram per taco
taco ingredients: meat, lettuce, tomatoes


put your herb in a cup or microwave safe bowl, mix well heat in microwave for 35-60 seconds, add taco sauce, stir, heat another 20-40 seconds, then form taco be sure to put the weedy cheese directly on top of the meat to keep warm and cook more of the THC. Let cool and enjoy 2 tacos will blaze you for at least 5 hours.



Hashish Fudge

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 even ouissement reveille”

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverize din a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverized. 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.








Hash Cream Coffee


Milk (2 Cups)
Cream (Half Cup)
Coffee (3 teaspoons)
Sugar (5 teaspoons)
Ground Hash

Heat the milk and cream slowly until boiling, add the ground hash and simmer for 15 minutes, microwave for 5 minutes (this helps the rest of the undissolved hash dissolve) add coffee and microwave for a further 30 seconds, add sugar and enjoy




1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.




Ice Cream Cereal


Rocky road ice-cream
honey bunches of oats cereal


First one scoop of ice cream, then add the cereal, the milk and enjoy.


Iced Cream with Dunkin Doughnuts


10 pk Dunkin Doughnuts
4 ltr Iced Cream
1 ltr of Milk
1 Spoon and Bowl (per partaker).
2-4 J’s


Gently place the bowls on a sturdy surface (such as a kitchen bench). Remove the lid from the Iced Cream, and with one spoon, scoop an equal amount into each bowl. Place 1 or 2 Dunkin Doughnuts with the Iced Cream bowls and serve.
J’s can be served before or after preparation depending on your preference. Experiment with others for best results.




Leary Biscuits


sliced cheese
peanut butter
ground cannabis


A method of orally consuming cannabis. Made by placing the weed and cheese on a cracker and heating it in a microwave or oven to get the cannabinoids out of the cell walls of the plant. we cannot digest the cellulose so the heating is necessary and thc is fat soluble so it will get mixed in with the cheese. It is commonly a cracker, a slice of cheese on it, and the weed on top, however some people put an extra slice of cheese on top of that. There is also a variation where peanut butter is substituted for the cheese. It all goes in the microwave until the cheese melts. Let the Leary biscuits cool a couple of minutes before serving with hot tea or coffee



Left-over Roast Chicken

As the name states, this is more of a throw-together snack, but a great one.

Cut / tear chicken into chunks, serve with MV Lime & Black Pepper chips, to be eaten Together (not one then the other)

The salt already present in the chicken makes the lime even more punchy and the pepper is a perfect compliment.



Magic Pancakes


1/4 cup of flour
2 tablespoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
A pinch of cinnamon
2 tablespoons of oil
1/2 cup of water
3/4 cup of cannabis milk


Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n’ chewy.
Oil griddle slightly – pour batter. Flip the pancakes when the surface bubbles up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.




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

Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of gee 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 canna butter off the stinking brew. Most of the THC will be concentrated in the canna butter. 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 canna butter 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.

Marijuana BUD BARS

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. NOTE: You can use more or less bud in this recipe.



Marijuana On Ice

1 can condensed beef broth
3 tablespoons marijuana
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a saucepan and bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve.



Marijuana Meat Balls

1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons Marijuana
3 tablespoons India relish
Mix it up and shape into meatballs. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.



Marijuana Tea


1 Teaspoon of butter

Like other herbs, marijuana may be made into a tea. Boil the water first and pour it over the marijuana. Let it steep for longer than you would for common black tea; approximately an hour and a half.

Add 1 tsp. of marijuana or regular butter. The effects are similar to eating it. It is easy to make marijuana tea and can be combined with mint or any other herbal tea flavors to enhance it’s taste.

THC is only very slightly soluble in boiling water. Adding either some alcohol, oil, or butter to the mix will help the THC dissolve. An ounce of whole milk or a half ounce of hard liquor to a cup of boiling water increases the tea’s potency quite a bit. A chai-type drink, made with marijuana leaves, spices, butter and milk would dissolve even more of the THC.

Making tea by just boiling the leaves will not release as much psychoactive THC. Since marijuana’s pigments and terpenoids the components responsible for its flavor are water soluble, this tea looks and smells more promising than its effect will be. However, these non-cannabinoids may also have medicinal properties, as could other water-solubles.



Munchie Nuggets


-dry dill weed
-dry savory
-sour cream (optional)


-beat 3 eggs in a bowl,
add some salt, pepper, dry dill weed and dry savory;
-mix it all up with flower until it becomes a smooth paste;
-take spoons of paste and dip them in a pan of boiling oil;
-when the nuggets get golden, take them out..

the sour cream is for dipping



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 squares 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.




Peanut Butter and Jelly with Ice Cream


2 slices of white or wheat bread (Wheat bread preferable)

Peanut Butter (Chunky is preferable)

Jelly (Strawberry or grape works well)

Vanilla Ice cream


-Toast the bread

-Spread plenty peanut butter and jelly on the toasted bread

-Scoop thick ‘slices’ of ice cream either in between the bread slices or on top. Be generous





Pot Brownies

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 at 350 degrees.


Pot Butter

Using a double boiler or two pots, melt the butter on low heat. When using two pots, fill the larger (bottom) pot with water and the top pot with butter. 

2) Once the butter has melted, add the weed.  The amount of weed will determine the potency.  For example, a “light” batch may use 3/4 of an ounce of weed to 5 sticks of butter.

3) Simmer for 20-30 minutes stirring every 5 minutes.

4) Let sit for 5 minutes then strain the pot butter (using cheesecloth) into a small bowl.

5) Once cool enough to handle, pick up the cheesecloth  and squeeze out the juice.

6) Cover and refrigerate pot butter until semi-solid.



Pot Chocolate


Shake (finely ground)
milk (2%)
hot cocoa mix

Pour 3 cups of milk into a pot. Boil the milk, and then turn the heat down to simmer. Put a few pinches of the ground shake in, depending on how strong it is and how strong you want the drink to be. let it simmer on low heat for ten minutes, stirring continuously. Then, remove from heat, and let sit for 30 minutes, stirring occasionally. Pour into insulated coffee mugs to keep it hot longer; it will keep extracting thc if it stays hot. Drink, and enjoy!







1 pre made pizza base
2 tbls olive oil
1 large onion
1/4 cup tomato sauce
2 garlic cloves, minced
1 can tomatoes drained
1-3 tbls herb finely chopped/grated
1 tbls fresh basil chopped
1 teaspoon chili flakes
5 sliced hot Italian sausages
3/4 cup mozzarella cheese


Pre heat oven 350F
cook sausages in frying pan slice when cool
heat olive oil in frying pan add onion and garlic cook till tender
Top the Dough: first spread it with tomato sauce, then sprinkle with onion, garlic, tomatoes, chili flakes and herb. Scatter the sausage and mozzarella evenly over crust.
Put in oven and bake pizza for 12 to 15 minutes or till the crust is golden brown and cheese is starting to brown.
Best accompanied with a lively hopped cold beer! ENJOY 🙂


Pork, Pot and Beans


1 large can (1 lb. 13 oz.) pork and beans
1/2 cup weed
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings

Mix together in a casserole, cover top with pineapple and bacon, and bake at 350 degrees for about 45 minutes. Serves about six.




Pot Meat Loaf

1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped grass [marijuana]
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled

What to do:

Mix all ingredients and shape into a loaf
Bake for one hour in 400 degree oven serves about six.







A packet of frozen, be-headed, de-shelled prawns
Soya sauce
BBQ sauce
Garlic salt
Sour cream
Salt- if you’re into that sort of thing


Arm yourself with a fry pan.
Fire up your stove, and dump the prawns into the fry pan.
Leave to cook for 2-3 minutes. These dudes lose a lot of water- thats normal.
After time’s up, drain the water, add some cooking oil, and the frying begins.
Fry for a minute or 2, so there’s a little water fizzing and popping again. Add a few squirts of Soya sauce and BBQ sauce and let that ‘Caramalise’ for a few minutes.
Shake some garlic salt over top to taste, and cook a couple minutes more.
Serve hot, with some kind of bread and plenty of salt.

This recipe is all about taste, you have to experiment a little. Now thats exciting cooking.


Red Lentil, Chickpea and Sprouted Hemp


2 Cups Red Lentils
3 Cups Chickpeas – soaked over night.
1 Cup of soaked hemp seed.
1 Medium Onion – chopped.
2 Cloves Garlic – chopped.
1 tsp. Ground Cumin.
1 tsp. Ground Coriander.
1 cup of Rolled Oats.
1 Pint of Vegetable Stock.
Olive Oil, Sea Salt & Ground Pepper (to taste).

Boil the chickpeas in fresh water until tender. Leave to stand to one side. Fry the onions and garlic without color adding the cumin and coriander and mix well. Add the washed red lentils and vegetable stock to just cover the lentils, simmer gently for about 15 minutes until all the stock is absorbed and the lentils are tender. In a blender, puree the strained chickpeas and add to the red lentils, season to taste, mix in the oats and hemp seed. Leave to stand for 20 minutes in a cool place to absorb the moisture and the mix becomes workable to form small patties. Dip in Oats and shallow fry until golden brown. Serve in bread with salad, and vegan mayonnaise.



2 cups flour
2 eggs
1 cup Quaker Oats dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tbsp 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.



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 [marijuana]

What to do:

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



Snickers Toast



Peanut butter (with bits)

2x bread in toaster
toast out of toaster (golden brown)
Nutella on one slice
Peanut butter on the other slice
Sandwich together


Space Cake


200 gr. of baking flour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 degrees c)
a baking form
8 grams of good (light) hasjs. (I prefer using Polm or Zero)

Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),… nearly anything in it.

Put the butter in the microwave for about 20 seconds until it’s a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter you fatten the baking form so you can get the cake out easy when it’s done.

Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it’s nice and smooth. If it’s to dry: at a little milk. Is it to much of a liquid: ad a little flour.

Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it’s big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.

Leave it outside the oven for about 30 minutes to cool down before getting it out of its form.

Spaghetti Sauce

1 can tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped marijuana
1 pinch pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in a large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.


Special Brownies

1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don’t)

4-18 grams of weed

The brownie mix should call for oil.

Add the weed to the oil in a saucepan.

Cook on medium-low for 30 minutes

Strain out weed and use the remaining oil for the recipe
Follow instructions on the box to make the brownies.

Also if you want to smoke while the brownies cook dry the weed by using 4 napkins and some books. Then smoke away as desired. The weed still contains some THC.



Stonerman Sandwich

2 slices of your favorite bread
Chunky Peanut butter
Apricot preserves (jelly, jam)
1 Teaspoon honey


Spread chunky peanut butter onto one slice of the bread.

Spread the apricot and honey on the other piece of bread.

Put the slices together

420. Eat. (3-5 sandwiches recommended)




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 minutes. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.



This is the stoniest fudge you’ll ever eat! You will need:
4 cups sugar
2 5oz cans evaporated milk
1 cup Ganja Butter
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow crème
1 tsp. vanilla
a candy thermometer — important!
a 13x9x2″ (or close to that) square/rectangular dish

First, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don’t burn it!

Remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow crème. tip: if you have a microwave, nuke the marshmallow crème for about 20 seconds first — that will make it come out of the jar easier. stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares. each square is good enough for one person or two lightweights… enjoy!



Sweet Kumara Porridge


Cooking oil
Chicken stock
Cracked wheat


Chop an onion, and slice 1 garlic per person finely.
Put in a heated lidded pot with 1 tbsp olive oil and cover, letting it sweat briefly.
Add 1 tbsp honey, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, stir, sweat.
Add a peeled and finely chopped up kumara, stir, sweat. Throw in some chopped dates.
Add 1 pint of liquid chicken stock, bring to the boil, boil for 5 minutes, let it simmer with the lid on for 20 minutes, boil for another 10 minutes, whatever, until the stock looks grainy from the kumara starch, and the soup has reduced somewhat.
Stir through 2 handfuls of cracked wheat, perhaps heat for another 5 minutes, leave to stand for a few minutes.



The Meat Ball


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


Mix it all up and shape into meat balls. Brown in frying pan and
drain. Place in a casserole with soup and 1/2 cup water, cover and
cook over low heat for about 30 minutes. Feeds about four people.