Wake and bake done right 🫠

LA

Ok but I didn’t even know it had a glass crutch 👻 fucking love it

Packwoods Ice Cream 2.5 gram blunt infused with wax, even came with a glass blunt tip 😩💛

Moon rocket flower infused with distillate coated with keif

reminder to chase that smoking a joint infused w keif and wax by yourself will always result in you throwing up a little but it's fiiiiiiiiiiiiiiine

i would love to split a Stiizy 40 blunt with you!! theyre really good, theyre wax infused and rolled in keif and are honestly so true to their name as they do get you like 40% higher. honestly its been the one time ive been like "nah im good" because i was Really High.

That sounds like so much fun! Sign me up 😍

Cooking with Cannabis

*Disclaimer: this is for adults in areas where it is legal to use cannabis. proceed at own risk, I am not responsible for what you do. thanks. links are to offsite articles*

Why make edibles?

Consuming cannabis through edibles allows one to enjoy her gifts without smoking, which is great for people with sensitivities ... when you want to keep your lungs strong in times of respiratory plague... to just simply enjoy in a different way, or to add a unique flavor to a special dish!

[Green Flower: Complete guide to edibles]

[Why do edibles give you a different high than smoking?]

[Read More: Fats and Cannabis]

Plant material

Choosing what kind of plant material to use to make an edible creation can depend on a few factors including availability, taste, potency, and utility. Obviously use whatever is accessible and affordable, but thankfully we are in the midst of the cannabis renaissance and a multitude of products are at the disposal of the cannabis chef. Flowers with an endless amounts of variable flavors, oils and resins, water soluble isolates, terpenes extracts, keif and hash, and more can grace the cannabis cooking cabinet.

Since a grower will have a superabundance of trimmings, looking to get the most their harvest, infusions, and extractions are usually made with the resinous leaves surrounding the flower that are cut before curing. For a more potent batch, full flowers might be employed.

If a quick infusion is needed it’s better to use oils or resin. Isolates and extracts of thc or cbd are used to help cut the cannabis flavor while distilled terpenes can be added to enhance it.

What recipie being prepared may also influence what material to use and might call for an infusion or not. Leaves, flowers, steams and even roots can be used for cooking!

*pro-tip: before decarb of green material soak for ten minutes or so in room temperature water to help extract chlorophyll, this will help cut the green taste...but let dry completely before adding to oil, the decarb process will help dry*

To decarb or not to decarb ?

Decarboxylation is highly recommended. This process exposes the cannabis material to heat activating the latent cannabinoid thc-a to the psychodelic delta9-thc. For the same reasons cannabis is smoked and not consumed raw, the heat is responsible for cannabis’ more potent qualities. Even hemp should be decarboxylated, converting cbd-a to the more active cbd.

One of the easiest ways to decarb: preheat oven to 240f with a mason jar inside. Once heated (wait like 15-20 mins after preheat is done, this allows for the oven to stabilize), load the warm mason jar with ground material or resin. Close it and leave it on its side in the oven for 60 mins shaking it around every 20. Once complete allow to cool in a closed jar and then add oil or butter (etc) right to jar for a one container extraction.

One may choose not to decarb: Old fashioned butter makers don’t do so and can still make a decent product, a recipe could decarb in the cooking process instead, the properties of thc-a may be desired, or one may want to focus on the flavor of cannabis and creating an integrated meal without it being overly intoxicating.

[Read More here]

Dosing

Dosing can be a confusing endeavour when it comes to making cannabis edibles. For more consistent results using resin extracts are more reliable, but there are ways to guesstimate what the dosage is when using cannabis flower or trimmings. Without proper testing, this is all just an estimation. Without a chemical analysis the amount of thc might not be known; however, it’s safe to assume that flower these days fall in the range of 15-20%, while trimmings having 8-15% depending on if fan leaves were taken out, keif would maybe be 50-75%. Figuring the exact amount of thc extracted from the cannabis plant material into the oil or butter is tricky, but always considering it 100% with allow a guess of the maximum dosage. A dispensary will reccomend 10 mg as a starter dose but someone with more tolerance can raise that threshold considerably.

Formula for approximately dosing edibles: Mg of plant material x %cannabinoid / amount of menstruum ... and then amount of infusion/serving of edible

So if I were to infuse 10 grams of cannabis that was 20% thc into 1 stick of butter (8 Tbs) and making 12 cookies: 1000mg x 20%thc = 200mg thc infused into 8 tbs butter would make each tablespoon about 25mg thc. My recipie for cookies takes 1/2 stick of butter and makes 8 servings so 100 mg (4 Tbs butter) / 8 cookies = approx 12.5 mg thc per each cookie.

It’s good to note that cannabis, when ingested, can take 45 minuets to 2 hours to take effect. Always start slow and be patient if using a new recipie. When making larger infused meals, pair with cbd to help mellow effects of thc.

[the Green Flower article above also talks about dosing]

Infusions

To infuse cannabis, soak plant material or resin in a solvent (fat or alcohol) exposed to heat for a considerable amount of time (2 hours - overnight or even 2 months for some tinctures). This is best done in a crockpot, but there are as numerous of infusion methods as there are cannabis chefs.

Butter, Clarified or Ghee, and Coconut oil are the most popular mediums for infusing cannabis into food. It is definitely the best for baking and making sweet confections. But butter has its savory applications as well and makes an easy addition to almost any recipe.

*Pro-tip: when infusing flower or leaf into hard butters/oils, add equal parts water, this helps trap chlorophyll and other less than palatable constituents. After straining plant material, slowly cool allowing water to separate and oil to harden. Discard dirty water and what’s left is a better tasting butter.*

Infusing cannabis into liquid oils, like olive or sesame, is great for dressings, marinades, and sauces. It’s important to remember thc is a volatile chemical and will start to degrade and vaporize at high temperatures. Unless the temperature is low keeping the oil below 350f*, it’s best to use oils not for cooking with but for adding flavor and potency to finished dishes.

*(it’s ok to bake at temperatures higher than 350f as long as food or oil does not exceed that temperature, just don't use oil for frying or sautéing)

Cream or milk is a classical method for extracting cannabinoids. The key here is using a milk high in fats (so avoid 1 or 2%, but maybe try coconut milk) and using a low heat, slow infusion, making sure not to scorch the milk. Bhang is a traditional Indian drink made from a cannabis milk infusion. Milk infusions can be added to coffees, teas, and other beverages, creamy soups, numerous desserts, or enjoyed on their own.

*Pro-tip: adding sunflower lectin in fat/oil infusions leads to a more potent edible. Read more [X]*

Alcohol is a convenient solvent for recipes that don’t include a fat source. Add cannabis tincture to beverages to enhance teas, sodas, cocktails, or even hot drinks. Use in recipes for: jelly, gummy candy, and lollipops. It can be added to a finished soup and even used in pie crust. A tincture made with activated (decarboxylated) cannabis will provide the most potency, but one made with fresh flowers can offer an array of intriguing flavors.

Using cannabis as an ingredient

Fan leaves that have no resin on them, and therefor are not psychoactive, make a great ingredient to add many dishes. Younger leaves are best as older ones can be bitter, but not terrible. They can be a substitute for spinach and are great sautéed with butter and garlic. Stuff cannabis leaves instead of grape. Leaves can also be enjoyed as a juice.

The stems and branches could be used to add flavor and fuel when smoking meats. A hemp smoked cheese would probably be amazing.

Flowers can be grated to accompany breadcrumbs or spiced streusel toppings, added to parmesan, but are best utilized in seasoning blends.

The roots are also edible and can be used to cook with, however I have no experience doing so.

In recipies and how to pair

When cooking with cannabis, the goals are either to mask or to compliment flavor. Thc and Cbd are inherently flavorless so the factor can be avoided all together using terpene free isolates or extracts and can be added to any dish without worry. However, for most cannabis cooking with involve some pairing of flavors.

The reason cannabis brownies are so popular is that the complex bittersweet flavor of chocolate is good to mask the flavors of cannabis, especially paired with fatty nuts. So chocolate based desserts are great for hiding cannabis infusions.

Pungent spices also help to cover cannabis flavor. Pair cannabis with ginger, cinnamon, clove, even spicy peppers, to overpower the cannabis taste.

Complimenting cannabis can be dependent on the strain but citrus along with floral and earthy herbs are all good to accompany cannabis cooking. Pair with lemon/lime, oranges, lemongrass, lavender, sage and rosemary, thyme, basils, oregano, and marjoram.

Considering terpenes in cannabis cooking is a great way to find what to pair and how to enhance effects. Each individual strain with offer an array of flavors that of effectively paired can creat a perfect cannabis recipe. Use ingredients that have similar terpenes as the cannabis strain or enhance the cannabis experience (like mango).

[Terpenes in herbs and spices]

[image source]

Floral and citrus strains make good dressings, desserts, and beverages; they pair well with fish, chicken, and rabbit. Musky and earthy strains are good for savory dishes, stews and soups, and chocolates; they pair well with red meats, mushrooms, and cheeses.

The possibilities of infusing cannabis into food is endless. Add to favorite recipes, create new ones inspired by the flower, or find a recipe in a cookbook below.

High Times’ Cannabis Cookbook [read here]

Bong Appétit: Mastering the Art of Cooking with Weed, a Cookbook, complied by the editors of Munchies

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In spiritual practice

The aspirants to initiation, and those who came to request prophetic dreams of the Gods, were prepared by a fast, more or less prolonged, after which they partook of meals expressly prepared; and also of mysterious drinks … in the mysteries of the Eleusinia. Different drugs were easily mixed up with the meats, or, introduced into the drinks, according to the state of mind or body into which it was necessary to throw the recipient, and the nature of the visions he was desirous of procuring.… Magicians have, in all ages, made use of similar secrets (Salverte, 1829/1849). - Excerpt from: Liber 420: Cannabis, Magickal Herbs and the Occult by Chris Bennett.

Set and setting are extremely important when approaching cannabis spirituality. Consuming a cannabis edible, especially after fasting, can result in a spirtual experience, but only if done with respect and in ritual manor. Cooking can become a ritual, or done in veneration to ancestors or deities. Dishes made with cannabis can be given as offerings and can be accepted as sacrafice. With correct set and setting, consumption of cannabis infused food and drink can assist in trance, bring visions, aid in communication with spirits. Just be sure to take the time for proper personal preparation and to create a space suitable for the venture.

For healing

Consuming cannabis and letting the body process the cannabinoids through the digestive system offers an array of benefits. I use to make vegan edibles for a friend who had asthma and could not smoke. I personally honor edibles for their effects on the body rather than the mind and are great after a long day on the farm.

Cannabis edibles can be extremely helpful for some people who suffer from a plethora of issues. Please consult a professional physician or herbalist who specializes in cannabis if looking to edibles for their medicinal value.

Recreationally

It’s fun to hold a cannabis dinner party and make elaborate infused meals (even just for one). Experiment with different infusion methods. Create different cannabis concoctions and explore new ways to utilize the plant. Cooking with cannabis is a fun interactive way to work with the plant and enjoy its effects for anyone interested.

*Enjoy Responsibly*

Suggestions on what to do with an Oz or keif other than infuse bongs/joints. If anything lit comes up I’ll buy a pound next time

Suggestions on what to do with an Oz or keif other than infuse bongs/joints. If anything lit comes up I’ll buy a pound next time https://ift.tt/3s7oGeD Submitted December 13, 2021 at 02:01PM by insomnomo via reddit

14 oz of infused coconut oil made from 22 grams of shake and keif I’ve accumulated over the past year. At least 20 different strains in this baby. Pen for scale. - http://honeycombbong.com/14-oz-of-infused-coconut-oil-made-from-22-grams-of-shake-and-keif-ive-accumulated-over-the-past-year-at-least-20-different-strains-in-this-baby-pen-for-scale/

Plant-based Easter Lunch

This has been an easy easy Easter Sunday, filled with parsley, Asian movies, sparkling kefir sodas, and plates and plates of amazing springtime food.

I went to the market early this morning: I got a lot of parsley for a great price, which played a big role in this easter menu.  Using parsley based recipes from around the world, I took inspiration from Lebanon to Belgium, Italy to Mexico, playing around with different sorts of textures and flavours. 

Recipes:

Benelux-inspired white asparagus with an addictive vegan cashew cream sauce ✭✭✭✭✭ The cream sauce was too good. It wouldn’t matter what you put that sauce on, it would have been 5-star. White asparagus is a special treat, something I have maybe once a year. This recipe is loosely based on a Wit asperges à la flamande: white asparagus flavoured heavily with parsley and light cream, which is a traditional springtime dish northwestern Europe. 

4-6 stalks white asparagus.

3 tbsps chopped parsley

Cream Sauce

Cashew Cream Sauce ¼ cup of raw cashews ¼ cup of water ½ lemon 3 tsp Nutritional Yeast ¼ tsp powdered garlic Salt to taste

I premade all the sauces before making the lunch.

Slow-cooked polenta topped with chimichurri + a citrus and parsley salad ✭✭✭✭✩

Slow-cooked Polenta  ✭✭✭✩✩ Serious Eats I wasn’t sure if it would be worth making this main again, making sure there are no lumps in the polenta means a lot of stirring, and since this was slow-cooked, it took a fair bit of effort. But still, great texture, mild flavour. 

Chimichurri  ✭✭✭✭✩ Minimalist Baker Really fluffy light texture, with a popping, lime, salt and avocado flavour. Really nice accompaniment to the heaviness of the polenta. 

Cirtus and Parsley Salad   ✭✭✭✭✩ Delish I happened to have a lot of different kinds of citrus in the house, so this brightly coloured salad had a lot of great flavour: blood orange, naval orange, lime, and mandarine with a light oil, salt and parsley dressing.  (Veganized by omitting feta cheese)

Middle eastern main: stuffed red peper with a spicy parsley dressing

Lebanese-style almond & walnut red pepper machshi with Green harissa ✭✭✭✩✩ The pepper was cooked absolutely perfectly, juice and hot, while still firm. The stuffing was good, but lacked a little in variety: for how much stuffing there was, it had a mono-texture and would have been improved with more crunchy bits: like carrots or thinly sliced cabbage. Flavors pretty good, but mild. 

Red pepper, brushed with coconut oil, stuffed, and cooked at 178°C for 30-min. 

1 cup rice cooked in vegetable stock ¼ cup walnuts, finely chopped ¼ cup almonds, finely chopped 1 cup chopped parsley ¼ tsp chili powder 1 tsp allspice 1 tsp ground cumin  ½ tsp ground black pepper 1 tsp salt 2 tbsp coconut oil

Green Harissa  ✭✭✭✭✭ Halfbaked Harvest Wow. I could have eated this by the spoonful. It was so fresh and tangy, but really ceamy and smooth in texture. I will make this again. 100%.

Water Kefir Soda Cocktails

I have been on a kefir kick for months, and although my brews are only getting better, I wanted to create some soda-based cocktails intead of wine or beer for this meal. 

If you don’t know much about kefir water soda, here is a quick overview: the name comes from the Turkish work “keif,” which means “good feeling.” It is a probiotic brew, kind of like a simpler kombucha. It is very mildly alcoholic, and could be compared to a tonic water or 7up. 

Strong ginger kefir beer ✭✭✭✩✩

Double fermented kefir

1-2 tbsp sliced ginger

Beetroot-blood orange kefir cocktail ✭✭✭✭✭

1 blood orange, juiced

1 cup beet-infused pink kefir

Kefir Gimlet ✭✭✭✭✩

Ginger kefir

1 lime, juiced

coconut flower sugar 

slices of lime to garnish

Easter Chocolate

And it wouldn’t be Easter without over-indulging in some chocolate! No eggs or bunnies (or milk for that matter) I bought a bar of some ethically sourced and truely scrumptious chocolate: Tony Chocolonely’s Wonka-style bars are delightfully delicious.

Tony's Chocolonely Zartbitterschokolade mit Pekanüssen & Kokos  ✭✭✭✭✭ God. This chocolate is so good. Pecans. Dark chocolate. Coconut. I know it has too much sugar, but dear lordy it is melt-in-your-mouth yummy. Happy Easter indeed! 😋🌱

Infused Blueberry Cream Cheese Muffins #manthaproductions #edibles #manthamedibles #infused #blueberrycreamcheesemuffin #blueberry #blueberrymuffin #infusedblueberrymuffin #mplife #kiefedibles #hash #dank #weedporn #weed #420 #stoner #stonerporn #chronic #sticky #bud #fire #kush #thc #keif #decarboxylation #decarbed #175mgthc #175mgpermuffin #high #highlife #strong https://www.instagram.com/p/B2pAUzAhfuz/?igshid=wffvy0cj6h63

“What is CannaButter and how do I make it?”

CannaButter is a butter-based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis material (leaf, flower, or keif) along with butter and allowing the cannabinoids to be extracted and bind with the fat.  CannaButter is the essential ingredient that gives the high in cannabis-infused food,  CannaButter is the core of most cannabis food recipes.

Making CannaButter requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better your CannaButter will be. so take your time to make it right. 

INGREDIENTS:

4 sticks of UNsalted butter, NOT margarine!

2 oz. cannabis leaf/trim, 1 oz if using buds.  2-3grms if using keif  -- only you know your tolerance level, so feel free to add more cannabis if you need a more potent butter.

1 cup of water

5 Tbsp soy lecithin (optional)

TOOLS YOU NEED:

Large pot for boiling

Large plastic bowl (old coolwhip container works best)

Small bowl

Fine Mesh Strainer

Coffee Grinder/Scissors/Food Processor etc.

Cheesecloth or an old pair of pantyhose

DIRECTIONS:

1. Crush or grind your cannabis leaves or bud using a clean electric coffee grinder, hand held bud grinder, or scissors.  The more the leaf and bud is ground the easier it is for THC extraction.  Place your cannabis on a cookie sheet and place in the oven at 250 degrees Fahrenheit for 20 minutes to decarboxylate.  This will ensure you get the most medicinal quality possible from the cannabis you are using, turning any THCA into valuable THC. 2. Grab your large pot or double boiler and add the 4 sticks of unsalted stick butter. Heat on low stirring occasionally until melted. Don't get stoned and burn it! 3. Once the butter is melted, add 1 (one) cup of water and your cannabis leaves or bud to the pot. Stir vigorously to help knock off the trichomes from the plant matter.  Bring to a low simmer and cover, stirring vigorously and often to help aid extraction. 4. The hardest step in making this concoction is that you must wait! The longer you wait with this recipe the better the butter.  Let your CannaButter mixture simmer for no less than 4 hours, or as long as 24 hours, which is my preferred method. If it looks like the cannabis has begun to absorb most of the liquid, add more water as needed.  Don’t forget to keep stirring vigorously. 5. After you can't wait any longer, remove the potion from the heat and let it cool until manageable (about 10-15 min). If you want to put on gloves to protect your hands, now is the time to put them on.  Pour your fresh CannaButter through the fine mesh strainer into your large plastic bowl, this removes the majority of the cannabis plant matter. Remember, it’s still HOT, so be careful not to burn yourself.  After the majority of the CannaButter has drained, you will want to make sure to also remove the best butter still trapped onto the plant matter.  Using the back of a large spoon, your hands, or whatever tool you find easiest, squeeze, push, and force all the remaining butter out of the cannabis into your bowl below.  6. For a nice buttery consistency, a cleaner product, and a better tasting end product, strain several more times through cheesecloth, pantyhose, old t-shirts, coffee filters or paper towels.  7. Once you are done straining, cover your bowl and place it into the refrigerator to cool. Once fully cooled, the remaining water will separate from the butter and settle to the bottom of your bowl.  Give your bowl a squeeze to help release your CannaButter, which will allow you to easily pour off the excess water. There may be a slight “sludge” on the bottom of your slab of butter.  This will be a brownish color that resembles mud.  You can rinse this off with cold water or scrap it off with a butter knife.  I prefer to rinse, then scrap off the bottom layer and rinse again.  if left on, this will make your end product taste like dirt.  If you decide you didn’t strain it enough, simply melt it on low heat and repeat the process above. 8. FINALLY, if you’re adding lecithin to your butter, which helps the body absorb the cannabinoids better, re-melt your CannaButter on very low heat and add 5 Tbsp lecithin (optional), stirring until incorporated.  I find liquid works best, but if all you can find is powder, use that. Pour into storage container, seal, and place in back in the refrigerator to cool and solidify.  Store whatever you wont be using immediately in the freezer to prevent molding - due to residual plant material that inevitably will be left in your butter.  If stored correctly, it can last up to one year. 

~~~~~  Your CannaButter is now ready to use any time you are. 

Keep checking my blog for more great Cannabis Concoctions & Pot Potions.

Keifed Korean fried chicken with infused CBD crystal isolate garnished with cannabis leaf tempura by Deuki Hong. Photo courtesy of Viceland

Keif caps made from one ounce of kief to 500 mL of MCT coconut oil makes approximately 700 caps😎 Home made meds leave no need for fear of cost not potency. 2 of these you will still be messed 12-18hrs later. This batch was a bit over infused thus potent. I look forward to testing this.....three caps a day spaced out is my multivitamin, and replacements for a host of pharmacological drugs.

Picked this up at the 4/20 event @metromedsaz 💚 Thank you for hosting that awesome event and thanks to @keefbrands 💙 for hooking it up with a delicious sample! 🍋🍊🌱🌞 #energy #420 #keefcola #floenergy #citrus #soda #edibles #zen #metromeds #onelove #medibles #dispensary #dispensarylife #infused #yummy #awesome #treatyoself #treat #prop203 #arizona #azmmj #phoenix #cannabis #cannabiscures #cannabiscommunity #fueledbythc #keif #weedsociety #weedman #hybridmomentsdesigns