One of the perks of reviewing cookbooks is that you get to try new things, step out of your regular routine. The Easy Cannabis Cookbook by Cheri Sicard is about as far out of my regular routine as I could possibly go.
Marijuana is an antioxidant-rich superfood, with known benefits which can ease the symptoms of many conditions. There’s a lot of fact and fiction going around about whether or not cannabis is something that should be available in the mainstream. This book isn’t about any of that. This book is designed for the medical marijuana user, the person who has legal access to medical marijuana for use to ease their medical symptoms.
Broken up into two parts the book starts with Part One which covers “The Cannabis Kitchen“, then moves on to Part Two covering “Everyday Recipes”.
The Cannabis Kitchen starts off with the basics, “What, Where, and How”. The author trusts that you already know the “Why” figured out.
Chapter One covers the Cannabis Herb giving you a brief history of edibles, Prescription Pharmacy, and why cannabis qualifies as a superfood, including information on the various components THC and CBD. A brief list of some of the Emergency Medical Uses of cannabis is included along with the overall look at the nutritional value.
Practical Tips on Buying, Storing and Prepping cannabis covers several pages and includes a discussion regarding decarboxylation, whether or not it is necessary.
Cannabis Dispensaries are covered in Chapter 2 which includes information on Growers, Growing Your Own, and even some savvy Buyers Tips.
Cannabis Staples & Potency is covered in Chapter 3. This includes recommended Infusion-Making Methods and Tips, Bypassing Infusions with Concentrates, and Buying Premade Staples. Dosing is also covered, including how to Test Your Tolerance and a Formula for determining the Dosage of your Homemade Edibles.
Part 2 takes up most of the book, with all of the everyday recipes. Chapters include:
- Soups & Salads
- Main meals
Each of the recipes includes a brief description and dosage. Many include make-ahead tips, simple cooking tips, or tips on various ingredient substitutions etc. They also include Quantity, Prep Time, and Cook Time. The directions are all very easy to follow, none of the recipes in this book seem to be difficult in the least.
The Staples chapter includes many recipes you’ll need to keep on hand for use within the other recipes. I like how many of them include Slow Cooker, Double Boiler, and Mason Jar options for the cooking methods.
After all the recipes you will find a handy Measurements Equivalent page. This is followed by a Glossary of Terms which may be handy if you’re new to the Cannabis recipe world. The list of Resources is excellent with a number of Books, Websites etc. There are two indexes included, one Recipe Index by Name, the other a Cross-Referencing Index by Main Ingredient.
Easy Recipes For Medical Marijuana
While this is certainly not the recipe book for everyone’s cookbook library, for those with a Medical Marijuana Prescription and a medical need, this is an excellent resource. As I have neither of those I’m going to be using these recipes without the cannabis inclusion.
It may be a cliché, but Pot Brownies are pretty much what you think of when you’re thinking of food infused with Cannabis. That is why I chose Coconut Oil Brownies as the included recipe. Enjoy!
Coconut Oil Brownies
Coconut oil replaces traditional better in this fudgy brownie recipe, resulting in treats that are both flavorful and super moist. Coconut oil is a surprisingly versatile ingredient for cooking and baking. It doesn’t impart all that much coconut flavor to the finish dish, making a great option for savory recipes, too.
Dosage when made with cannabis oil [page 38]: about 25 mg THC per serving
- vegetable shortening, or unsalted butter, at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon salt
- 1/3 cup coconut oil
- 1/4 cup cannabis coconut oil, [Page 38]
- 4 1/2 ounces chocolate, unsweetened
- 1 cup brown sugar, packed
- 3 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup macadamia nuts, pecans, or almonds, chopped, [optional]
- Preheat the oven to 350 F. Line an 8-inch-square baking pan with aluminum foil, leaving a couple of inches of overhang. Grease the foil with the vegetable shortening.
- Combine the flour, cocoa powder, and salt in a medium bowl.
- In a medium saucepan, melt the coconut oil, Cannabis Coconut Oil, and chocolate together over low heat, stirring frequently. Set aside to cool for 5 minutes.
- Stir the brown sugar into the melted chocolate.
- Beat in the eggs and vanilla extract and continue mixing until well incorporated.
- Add in the flour mixture and combine until just incorporated.
- Stir in nuts [if using].
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
- Let cool in the pan before using the foil to lift at the brownies and slice.