• Elvis was not only widely famous for his music but also for his love of peanut butter, banana and bacon sandwiches. This may seem like a strange combination to some but the reality is all three flavors compliment each other very well creating a devilishly delicious sandwich. I decided to take this combination of flavors and create a sweet bread version of this famous sandwich. AK-47 adds a fruity skunk taste to the mix that deepens the flavor profiles taking this sweet bread to another level of goodness.

    Mise en place:

    3 bananas
    2 eggs
    2 cups flour
    1 cup sugar
    1/2 cup oil of any kind except extra virgin olive oil infused with 8 grams ground AK-47
    1 tablespoon vanilla extract
    1 teaspoon allspice
    1 teaspoon nutmeg
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chocolate peanut butter
    4 slices bacon

    Directions:

    Preheat the oven to 350 degrees and grease a bread pan. In a skillet crisp the bacon, drain and then set aside. Take a medium sized bowl and mash the bananas. Mix the sugar and eggs into the banana mixture. Add the flour, oil, cannabis, baking soda, salt, allspice, and nutmeg until incorporated. Pour this mixture into a bread pan and tap the pan on a counter to release any air bubbles.

    In the microwave heat up the chocolate peanut butter until liquid and gently drizzle 1/4 of the mixture over the banana bread mixture. Set aside and reserve the other 1/4 of the peanut butter until the very end. Take 2 slices of bacon and crumble over the top of the mixture. Bake for 45-55 minutes. Pull the banana bread from the oven and drizzle the rest of the chocolate peanut butter over the top. Crumble the remaining 2 slices of bacon over the top. Or you can crumble all three bacon pieces over the top of the mixture, then top with the remaining piece. Whatever you prefer. This sweet bread yields 8 servings at 1 gram of activated flower per serving. Enjoy with a big glass of milk, tea or coffee.


  • What can be more appetizing than an elegantly designed cannacake? I had created this cake design awhile back for a co-worker's birthday luncheon. I recieved such positive feedback from it that I decided to recreate the cake but this time I added cannabis to the batter. Raspberry Cough is sweet yet slightly tart strain that tastes just like a fresh picked ripe raspberry. It adds a dimension of taste to a white cake that is unforgettable.

    Mise en place:

    12 grams finely ground Raspberry Cough cannabis
    1 1/2 cup all purpose flour
    1 cup sugar
    1/2 cup milk
    1/2 cup butter
    2 eggs
    2 shots vodka
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    1 3/4 teaspoons baking powder

    3 cups powdered sugar
    1 cup unsalted butter
    2 tablespoons milk or water
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1/4 teaspoon salt

    1 box rolled fondant
    1/3 cup raspberry preserve
    food coloring set
    10" cake circle

    Directions:

    In a pan on low heat combine the Raspberry Cough, 1/2 cup butter and 2 shots vodka. Cook for 20 minutes, take off heat and then let cool in a small cup. Preheat your oven to 350 degrees and grease a non-stick 9x9 pan.

    Once the cannabutter cools cream it in a bowl with the sugar. Add one egg, then the vanilla extract, almond extract and then the second egg. Add in the milk, flour, and baking powder until fully combined. Pour into the greased 9x9 cake pan and bake for 40 minutes at 350 degrees. Pull the cake when done and let cool.

    It it now time to make the buttercream frosting for this delicious cake. In a mixing bowl beat the butter until fluffy on medium low speed. Add the sugar and salt. Increase the mixing speed to medium for 2 minutes. Then add the vanilla extract, almond extract and milk. Mix for 2 more minutes until the frosting is light and whipped looking. If you find the frosting is too thick, add a little more water or milk until it reaches to consistency you desire.

    Once your cake has cooled, cut one layer into the cake and fill with raspberry preserve. Put your cake back together and ice the entire outside of the cake with generous buttercream. Don't worry if the buttercream looks ugly as the fondant will go over this. Smooth the buttercream so that it is not lumpy. Now, pull the fondant from the box and roll the entire block into a thin sheet. Cover the cake and trim the areas of extra fondant around the cake. Save these trimmings and put them into a zip lock bag. Smooth the fondant and seal the edges by pressing the fondant under the cake. Place 2 tablespoons of buttercream on the 10" cake circle and place the cake on top of it. Once this dries, it will prevent the cake from sliding off the circle. Now take the extra fondant and color it with your desired colors to make rocks and a Japanese looking tree with flowers. Once you have finished your masterpiece, cut yourself a slice and enjoy the blissful flavors. This cake yields 12 pieces at 1 gram each.


  • On Thanksgiving Day the gorgeous and tasty turkey is the leading role during your dinner celebration. The wonderful thing about this bird is that it has many different flavors of meat that can really please anyone's taste buds. The succulent breast, to the rich dark meat of the thighs, to the oily wing and gamey gizzards. This recipe is a very simple yet clever way to incorporate cannabis into your meal and will enhance all sections of meat on the bird. It is also lightly medicated so that you will be able to partake in as much meat as you want without becoming over medicated.

    Mise en place:

    1 turkey
    1 1/2 cups apple cider
    1 cup duck fat
    3.5 grams of ground cannabis any choice
    2 tablespoons clover honey
    4 tablespoons dried marjoram
    4 tablespoons dried garlic
    4 tablespoons dried basil
    4 tablespoons dried thyme
    4 tablespoons dried sage
    fresh cracked sea salt
    fresh cracked pepper

    Directions:

    First you will need to create a marinating liquid that will be injected into the turkey. In a saucepan on medium low heat combine 1 cup apple cider, 2 tablespoons clover honey, 2 tablespoons marjoram, 2 tablespoons garlic, 2 tablespoons basil, 2 tablespoons thyme, 2 tablespoons sage, a dash of sea salt and pepper. Stirring occasionally cook this marinade for 30 minutes. Pull from the stove, strain then fill up a turkey injector with this liquid.

    Place your turkey on a pan and gently pull the skin away from the meat starting at the neck working your way back. The goal here is not to detach the skin but rather loosen it so that you can spread the duck fat underneath. Once the skin is loose, inject your marinade under the skin into the breast, thighs, and wings. Then in a separate bowl combine the duck fat and 3.5 grams of cannabis. Take this mixture and spread it under the skin all over the breast of the turkey reserving just a little for the thighs and wings. Pat the skin down so that it adheres to the duck fat. Rub the remaining reserve on the outside of the thighs and wings.

    Now you will start to season the superficial layer of the turkey with the remaining ingredients. Massage 1/2 cup of apple cider all over the entire turkey. Then rub the remaining 2 tablespoons of marjoram, garlic, basil, thyme, and sage. Liberally sprinkle crushed sea salt and pepper on the skin to finish. Follow the instructions on the label of the packaging your turkey came in for correct temperature and cooking time. To ensure a moist turkey I would tent the turkey in tinfoil for the majority of the cooking process with 1 to 1 1/2 cup water for the turkey to sit in. This will help facilitate a gravy base for you. During the last 15 minutes of total cooking time, take the tent off and allow the turkey to crispen to a gorgeous dark golden brown. Enjoy your holiday!


  • Sandwiches are one of the most versatile quick meals one can make. There are a multitude of food items that you can stick between two thick slices of bread and end up with a satisfied belly. This round I decided to make a bistro version of a Greek vegetarian Gyro substituting hummus for the roasted meat. NYC Diesel pairs wonderfully with the complex flavors of Greek cuisine adding a pleasantly tart citrus sweetness. This sandwich is perfect for any health fanatic or someone on the go who is in need of a fast nutrient dense meal.

    Mise en place:

    1/4 cup hummus
    1/4 cup sliced cucumber
    1/4 cup crumbled feta cheese
    1/4 cup greek olives pitted and sliced
    1 tablespoon greek olive brine
    1 tablespoon minced garlic
    1 thick slice of sweet white onion
    2 thick slices of beef steak tomato
    NYC Diesel ground and activated in 2 tablespoons of olive oil
    cumin, pepper and sea salt to taste
    2 thick slices of cinnamon bread

    Directions:

    In a bowl add the hummus, cucumber, feta cheese, greek olives, greek olive brine, and minced garlic. Gently mix together then season with cumin, pepper and sea salt to taste. Now take your bread slices and on one side drizzle the cannabis infused oil. Layer the sliced onion and tomatoes on top of the oil. On the other side of the bread spoon the hummus mixture and then put your sandwich together. Put under the broiler for 2 minutes on each side till lightly toasted and golden. Enjoy the flavor melody of Greek cuisine and a satisfied belly :)


  • Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite will thrill both your sweet, salty, bitter, sour, and savory taste receptors. Dishes like Pineapple Kush Veal Flank Satay are great on days where you want to taste something exotic yet please your tongue all in one bite. Not only does it taste great, it also adds experience to your cooking arsenal. Entertain your friends with both a great tasting and aesthetically pleasing meal.

    Mise en Place:

    2 pound veal flank steaks
    1/2 cup pineapple juice
    1/4 cup lime juice
    1/2 cup minced sweet onion
    1/2 cup and 2 tablespoon soy sauce
    2/4 cup olive oil
    2 tablespoon minced pineapple
    2 tablespoon sweet molasses
    2 tablespoon sesame oil
    1 tablespoon fresh minced garlic
    2 minced dried red chilies
    black and white sesame seeds
    8 grams ground Pineapple Kush

    Directions:

    In a pan activate 1/4 cup olive oil and ground cannabis on low for 60 minutes. Reserve in a bowl and let cool. Then mix with 1 tablespoon minced pineapple, 1 minced red chili, 2 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon sweet molasses. This will be a mixture you finish the dish with. Cover and set aside.

    In another bowl combine 1/2 cup pineapple juice, 1/4 cup lime juice, 1/2 cup minced sweet onion, 1/2 cup soy sauce, 1/2 cup olive oil, 1 tablespoon sweet molasses, 1 tablespoon sesame oil, 1 tablespoon fresh minced garlic and one minced red chili. Cut the veal flanks into strips and place into the mixture to marinate for 1 hour. When the meat is done marinating, skewer and grill for approximately 4-5 minutes on each side until medium rare.

    Serve with long grain sticky rice and you may drizzle your cannabis sauce over your meat that you set aside earlier. Sprinkle with sesame seeds as desired. If you choose not to drizzle the sauce, serve with a dipping bowl and share with friends. But be careful as this sauce has 8 servings of cannabis in it! This recipe serves 4-8 people depending on how many doses you want to ingest. Enjoy!


  • Salmon is one of the healthiest fish a person can consume. Rich in omega 3's, lean protien and calcium, this fish should be a staple to everyone's diet. Unfortunately, most people shy away from fish either from badly prepared meals in the past or the thought of merely eating fish grosses them out. This is a great introductory yet elegant dish that will develop your palate to the point you may even try fresh caught fish and truly enjoy it.

    Mise en place:

    1 can Wild Pacific Red Sockeye Salmon Fancy Grade
    1 1/2 cup Italian seasoned bread crumbs
    1/4 cup minced shallots
    1 large egg
    4 grams ground Maple Leaf Indica activated
    1 tablespoon minced garlic
    2 tablespoons olive oil
    1 dash salt and pepper

    Directions:

    In a medium sized bowl, mash the Salmon and egg with a fork. This type of salmon comes with bones, they have already been cooked soft and are edible. It is actually very healthy to eat these as they are high in calcium, so do not be afraid! Add the shallots, garlic, already activated cannabis*, salt, pepper and bread crumbs. Combine until you get a sticky dough like mixture. If you feel the mixture is a bit too dry add a few tablespoons of water to loosen the mixture.

    Put a cast iron skillet on the stove with a medium setting. Add the olive oil to your pan. Feel free to add a little more if you have a larger pan. Form the salmon mixture into four large patties. You can also divide this mixture into 8 smaller patties if you feel want smaller portions. Adjust the cannabis ratio to your preference. When the pan it hot, place the patties in the oil and cook each side for approximately 5-6 minutes. Serve with a spring salad and honey mustard dipping sauce. Enjoy!

    *To activate cannabis you need to grind up the cannabis and put it on a sheet pan in the oven at 220 degrees for 25 minutes.


  • Hot Cocoa is one of my favorite cool weather treats to indulge in. Combing this flavor into a cookie takes this chocolaty treat to another level. I've designed this recipe around either already having cannabutter on hand or picking it up premade if you do not have enough time to make it. In this particular incident I was in a pinch and decided to pick up some cannabutter at my local dispensary "The Hemp Center". They are a wonderful dispensary in Downtown Littleton with very high quality products. If you are in the area, I would recommend stopping by to check them out :)

    Mise en Place:

    1 3/4 cup all purpose flour
    1/2 cup sugar
    1 cup gourmet hot cocoa mix
    1 teaspoon baking soda
    3/4 cup cannabutter of your choice
    1/4 cup skim or 1% milk
    1 teaspoon vanilla
    1/2 cup mini marshmallows or white chocolate chips or both
    2 eggs

    Directions:

    Cream the sugar and butter in a bowl. Then add the vanilla, eggs and milk to the mix. Mix until incorporated then add in the flour, sugar, hot cocoa mix, baking soda and mini marshmallows. Continue to mix until it is fully combined. Heat the oven to 350 while you are mixing your cookie dough.

    How many cookies you get out of this recipe depends on the amount of grams in your cannabutter. Choose whether you want to have 1 gram cookies or 1/2 gram cookies then divide dough accordingly onto a ungreased dark cookie sheet. Bake the cookies for 9-11 minutes. These cookies are also great when drizzled or dipped with dark chocolate ganache. Slip into the comfy sweetness of the cookie and the warm childhood memories it brings back. Enjoy :)


  • There are some days where all I want to consume are deliciously prepared vegetables. This dish for me satisfies my desire in its entirety. I love to add Setian to tie all the flavors together while also adding a good serving of protein. This dish is best served on a cool autumn or winter night with freshly baked bread to sop up the juices.

    Mise en place:

    1 cup sliced endive
    1 cup sliced baby bella mushrooms
    1 cup setain tips
    2 spears sliced asparagus
    1/4 cup minced sweet onion
    1 tablespoon minced garlic
    4 tablespoons Island Sweet Skunk olive oil
    4 tablespoons balsamic vinegar
    4 tablespoons maple agave nectar

    Directions:

    In a pan saute the onion and garlic in the ISS olive oil, balsamic vinger, and maple agave nectar. Now add the baby bella mushrooms and asparagus. Saute then add the endive and setain tips. Immediately pull from the stove and enjoy with some fresh bread and prepare for the ride your taste buds are about to embark on. Enjoy :)


  • Mushrooms are one of my most prized culinary staples. One would say, how could such a simple item be held in such high esteem? For the simple fact you can do so much in the kitchen with them! There are a plethora of edible mushroom species from the mundane Button Mushroom to the highly valuable White or Black Truffle.

    Kush combines beautifully with mushroom flavor profiles and is sure to please anyone's taste buds. You can bake this delicious dish as a light lunch for yourself or bake up a bunch for a exquisite appetizer for a dinner party. Enjoy the sweet smell of Kush filling your kitchen as you prepare this delectable dish.

    Mise en place:

    1 large portabella cap
    1/2 cup minced sweet onion
    1/2 cup spinach
    1/2 cup ricotta cheese
    1/4 cup vegtable stock
    3 medium asparagus spears diced
    2 tablespoons Kush olive oil
    1 teaspoon garlic powder
    salt to taste

    Directions:

    Preheat your oven to 325 degrees and get a pan ready on the stove. On medium low heat in the pan combine the kush olive oil, stock, garlic, onion, spinach, and asparagus. Cook for 10 minutes on medium low, then turn the stove to the lowest setting and cook for another 10 minutes or until liquid reduces. In a separate bowl, add the ricotta cheese, salt and mixture from the pan. Stir until fully combined and spoon into the portabella mushroom cap. Bake in the oven for 15 minutes and then serve immediately for a very nourishing dish :)
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  • Everybody has one of those days where they need a big breakfast for a big day. Maybe you plan on going for an 8hr hike or you have to be running all over the city you live in. Days like these you need quite a bit of energy and a big well balanced breakfast will be what gets you through it. Cooking up these delectable masa cakes as part of a dish will be your one way ticket to energy. And because they are lightly medicated with 1/2 gram each, you won't have to worry about consuming 1 whole serving. Another bonus to this recipe is that Sour Diesel is an Sativa strain which will keep you full of energy. The Sour Diesel also adds a great flavor profile to the masa cakes which is a totally unique experience in itself. Cook these guys up to serve with eggs, chorizo, a side of fresh fruit and your favorite cup of coffee or tea. Enjoy your day and the energy that good food gives you :)

    Mise en Place:

    3 cups masa harina
    2 teaspoons salt
    1 teaspoon red pepper flakes
    1 teaspoon baking powder
    1 cup shortening with 6 grams sour diesel activated in it
    1 cup shredded adobera cheese
    2/3 cup chicken stock
    3 tablespoons oilve oil
    2 cups spinach
    1/2 cup minced vidalia onion
    1/2 cup minced garlic

    Directions:

    In a extra large cast iron skillet sweat the spinach, onion, garlic and olive oil until translucent on low. Take it off the heat after 8 minutes of cooking and let the vegetables cool. When completely cool, mix in cheese and set aside in a separate bowl. Do not wash the skillet, you will be able to use it for the next step and it will be already seasoned for you. This adds a great finishing flavor to the masa cakes.

    In a another bowl combine the masa harina, salt, red pepper flakes, and baking powder. Slowly add the chicken stock to the dry mixture and knead with your hands. Then cut in the shorting to this mixture and continue to knead the dough. When the mixture begins to come together add in the vegetable mixture and continue to knead until incorporated. Use a scale to portion out 12 servings then mold each serving with your hands into a little cake.

    Put the skillet back on the stove and set at medium high. Add a little olive oil if you feel the skillet is too dry. Sear each side of the cakes for approximately 3 minutes. When they are golden pull from the heat and place the skillet in the oven at 250 degrees for 15 minutes. Pull from the oven and serve :)


  • Ever have one of those days where you just want to pamper yourself and just unwind from long stressful work week? Well have I got the recipe for you! Bake up a bunch of these delicate little treats and slip into the waves of each sweet bite. Snuggle into your favorite chair, brew a cup of tea and let your mind be at ease.

    Mise en place:

    3 cups flour
    3 cups sugar
    1 1/2 cup shortening infused with 20 grams Strawberry Haze Kief
    6 eggs
    2 teaspoons vanilla
    1 cup milk
    3 teaspoons baking soda
    1 cup strawberry jam
    1 cup buttercream
    pre-made poured fondant

    Sift the flour and baking soda together in a bowl. Cream the cannabutter and sugar together in a bowl. When the mixture is combined slowly add in the eggs and vanilla until fully incorporated. Finally alternately mix in the flour mixture and milk. Beat for 5 1/2 minutes on medium speed. Pour onto full sheet pan lined with parchment paper and sprayed with baking spray. Bake at 325 degrees for 35-40 minutes. This recipe will yield 40 petit fours with a 1/2 gram each.

    Let the cake cool then very thinly spread the strawberry jam across the whole cake. Then add a very thin layer of buttercream on top of the strawberry jam. To prevent the two layers from mixing into each other you need to throw all the buttercream into the center of the cake and then slowly spread it out across the cake. Freeze the cake for roughly 25 minutes then pull from the freezer. Cut the cake into 40 squares and freeze again for 25 minutes. You need to place the freshly cut petit fours onto a wire rack that is over a sheet pan.

    While the cake is freezing, you need to start making the fondant glaze. On a double broiler melt the fondant with 1/4 cup of water. Stir constantly until the fondant is liquid. You may need to add more water depending on the consistency. When the fondant is ready it will be thin enough to cover the lines on one of your fingers but not thick enough that it looks like wax. Pull the petit fours from the freezer and slowly pour the mixture over each one. Let them set and dry which will take approximately 30 minutes. While they are drying feel free to decorate the tops with royal icing, chocolate, sugar crystals or anything else that is appealing to you. Serve with tea or coffee for a very special treat!



  • Mise en place:

    3 cups all purpose flour
    2 tablespoon olive oil
    1 tablespoon baking powder
    1 tablespoon sugar
    1 tablespoon fresh basil
    1 tablespoon minced garlic
    1 tablespoon minced onion
    1 teaspoon salt
    12 ounces bud light
    3.5 gram ground cannabis preferably a sweet Sativa
    *Have extra olive oil and sea salt in reserve

    Directions:

    Preheat the oven to 375 degrees. In a bowl, mix the flour, baking powder, sugar, basil, garlic, onion, salt and cannabis until combined. Then slowly stir in the beer and olive oil until the mixture is fully incorporated. Do not over mix. The batter will be lumpy and very sticky. Pour into a 8-inch loaf pan and using your olive oil reserve gently drizzle it over the top of the batter. Finish by sprinkling sea salt all over the top and put it into the oven to bake for 45-55mins.

    The type of beer and herbs you choose for this recipe will affect the flavor. I would suggest creating this recipe and see what you like or dislike about it. Then, go ahead and throw in your own type of beer and herbs to see what flavor profile you like best. Have fun with it and enjoy yourself :)


  • Entering the ethereal atmosphere that is Boulder, Colorado one often looses oneself in the cultural melting pot that lines the streets. Upon further inspection, various dispensaries blend right into the ambiance seamlessly. A particular dispensary stood out among the rest with a character quite unique and almost European in style.

    This place is known as The Greenest Green. The facility itself is very reminiscent of the Amsterdam style smoke shops, where medical marijuana patients can sit at a "bud bar" and pick what fancies them best. Patients can touch, smell and hold sample buds to get a feel for possible purchases. At one point before new regulations passed on July 1st, patients were allowed to consume/use products on site after purchase in a designated area. Even with this minor set back in rules, the place exudes superiority over the competition.

    They carry a large and impressive assortment of goods that can fit any lifestyle and medical need. A excellent collection of Sativa, Indica, and hybrid strains. Everything from classics such as Northern Lights to newer strains such as Monkey Bite. The nugs are the BIGGEST I have ever seen come out of a dispensary with the most gorgeous trichomes. I was absolutely floored at the magnitude of beauty their strains possessed when I first pulled the bud out of their signature "GG" black canisters. They also carry potent hash, kief, tinctures and edibles. They have the best products for the best prices.

    Another special feature of this dispensary is their grow room where patients can purchase clones or seeds. In this room you are allowed to view the potential purchase of a clone and pick which plant suits your taste. This is a wonderful perk as most dispensaries will ask what strain you want and then randomly select the plant for you. But at GG, you have full control at choosing and also the ability to ask as many questions as you need to better make a purchase.

    The Greenest Green is also very conscious of their environmental footprint. They encourage the recycling of their signature black "GG" canisters by offering 10% off your next purchase. This in itself is a wonderful idea, as much dispensaries use plastic medicine containers and never offer incentives to recycle them.

    And as if that wasn't amazing enough, their staff are even better. They are the warmest, friendliest, and most product educated people that I have met to this date. Quite a bit of trending I have noticed in the dispensary field is that people do not know their product well enough. And when a patient has to school a dispensary bud tender, you know there are problems to be had. I felt completely at ease, learned a lot of things I didn't know and enjoyed every minute of my stay. I would recommend this dispensary to anyone, and will encourage people to at least visit once. I guarantee that one visit will get you hooked and you will want to continue to visit for your medical needs.


  • Guillermo Velasco in 2009 at Complutense University in Spain has found that the active ingredient in marijuana, Tetrahydrocannabinol, causes brain cancer cells to undergo a process called Autophagy. Autophagy is when a cell breaks down and dies due to it cannibalizing itself.

    Velasco's team administered THC to mice with human brain cancer cells and two people with brain tumors. The mice that received the THC caused their tumors to shrink tremendously. The two human patients received THC as an experimental treatment for a highly aggressive brain tumor called Recurrent Glioblastoma Multiforme. Biopsies of the tumor were taken before and after treatment to track its progress. After receiving the THC, the tumor showed increased autophagy activity. The human trial used a 30-day THC treatment regimen, where the researchers found that THC eliminated cancer cells while it left healthy cells intact. Velasco noted that it appears “to kill cancer cells, while it does not affect normal cells.”

    The patients receiving this treatment did not have any toxic effects from the THC. Guillermo Velasco's findings appear in the April 1, 2009 issue of the Journal of Clinical Investigation. He says his findings could lead to new strategies for preventing tumor growth. “These results may help to design new cancer therapies based on the use of medicines containing the active principle of marijuana and/or in the activation of autophagy,” Velasco said.


  • Many people are firm believers that by smoking/vaporizing/eating marijuana will conjure up munchies so extreme that you will inevitably gain weight. While yes, sometimes you will get the munchies you must also realize that sometimes you may not. In my personal experience I will only acquire munchies if I have been lacking in calories for the day or week. This has led me to the belief, at least for my body, that if I'm lacking in nutrients/calories the marijuana stimulates my body to want to eat to make up for the deficit. Sometimes due to stress and life in general people become distracted from eating properly or at all. If you fall into this category where your eating schedule is a hot mess and you are not taking in proper nutrition requirements, then yes using marijuana is going to make you hungry! This is why people on chemo or AIDS therapy need marijuana to stimulate their appetite because otherwise they are too sick to eat.

    I found that marijuana increases gym performance especially weight lifting. Vaporizing and eating edibles would be the way to go if you would like to incorporate it into your workouts. So far, I have measurably increased performance in the gym since the introduction of marijuana. I can lift heavier, lift longer, lift 100% in proper form, all with 100% mental focus on what I am doing. I feel that is it a great sport supplement, that really gets you the most out of your workout. So far I am reaping the benefits of increased strength, agility, stamina, focus and speed.

    Of course, it is different for everyone. Each human body has unique chemistry and will react differently to substances. Some people may get insane munchies, some may get only slightly hungry and some will not get hungry at all. My advice if you get munchies, is to look at your eating and exercise habits. Maybe you are exercising too much and not eating enough calories? Or maybe you are too stressed out/sick to eat and you try to make up for it when your body is stoned? Try eating normally, and you may find yourself not getting the munchies anymore.

    Overtime, I will see if this theory proves itself, but I know that the empirical data thus far is something to acknowledge and think about. I find this plant to be such a little gift and miracle form the earth.

  • There are three main types of cannabis that have three very different effects on the body. Within these three umbrella categories are numerous plant strains that contain different levels of cannabinoids and THC.

    Sativa - This type of plant originally came from the areas of Colombia, Mexico, Southeast Asia and Thailand. The plant will grow very tall, fast and lanky. The actual leaf is a light green with very thin leaves. When it begins to flower, it will take 10 to 16 weeks to fully mature. When smoked or vaporized the flavors range from earthy, fruity and sweet. The stone of a Sativa is a very energetic cerebral high. These strains are more of a stimulant, effective in appetite stimulation, relieving depression, feeling of optimism and well being, migraines, tiredness, pain, nausea and adding pep to your step. They can also give a slight hallucinogenic effect if taken in large doses.

    Indica - This type of plant originally came from the Tibet, Morocco, and Afghanistan areas. These plants will grow very short, low and dense. The leaf of this plant is very broad with very dark green leaves. When this plant begins to flower, it will mature in 6 to 8 weeks. When smoked or vaporized the flavors range from a strong skunk to very sweet and fruity. This plant is higher in CBD than THC which produces a heavier body stone. These strains are a excellent body relaxer, which is very effective for anxiety, pain, nausea, sleep, insomnia, relaxation and muscle spasms. This strain is the late night choice of many people for an extremely effective and safe sleep aid. This plant produces the coveted "couch-lock" effect.

    Hybrid - This type of plant is a cross breed of the Sativa and Indica plants. There effects, CBD/THC levels and looks all depend on what strains were crossed with one another. But generally speaking, the hybrid plant will possess the qualities of both parent plants to create a very unique experience.
  • The following are the annual causes of death in the USA:

    Tobacco 435,000
    Poor Diet and Physical Inactivity 365,000
    Alcohol 85,000
    Microbial Agents 75,000
    Toxic Agents 55,000
    Motor Vehicle Crashes 26,347
    Adverse Reactions to Prescription Drugs 32,000
    Suicide 30,622
    Incidents Involving Firearms 29,000
    Homicide 20,308
    Sexual Behaviors 20,000
    All Illicit Drug Use, Direct and Indirect 17,000
    Non-Steroidal Anti-Inflammatory Drugs Such As Aspirin 7,600
    Marijuana 0


  • This is a fantastic documentary explaining the past and present history of marijuana. The documentary is broken down into 11 parts on YouTube. A lot of things in this documentary that the government has done is quite shocking. Marijuana products, medicine and hemp was legal up until prohibition in 1937. And the reason that they enforced this new law? Because they thought smoking marijuana made you violent. They also used racism to propel this idea by stating that Mexican's and Black people would use marijuana and attack/rape/look at white women/step on white men's shadows. It is absolutely revolting that the government would exploit and target these ethnic backgrounds in order to carry out their silly propaganda. Watch the video, learn and be enlightened. Fight for your rights and the legalization of marijuana.


  • Many people are convinced that Marijuana causes brain damage with use over time. Which in turn ends up making them overly silly, lazy and dumb. But in reality this is all propaganda that pours out of government officials and paid doctors mouths.

    The chemical in marijuana is known as Tetrahydrocannabinol or THC. This chemical compound binds to the endogenous cannabinoid neurotransmitter, anandamide. Marijuana stimulates the alpha-wave activity in the brain, which produces a deep meditative, euphoric and relaxed state. This also sets the stage for profound creativity and pain relief. This stimulation in the brain unlike alcohol or other hard drugs, will not kill or wear out brain cells. While it is true that marijuana temporarily impairs short-term memory, once the high fades your short-term memory will be back to normal again.

    Out of all the clinical studies in the past none of them showed evidence that marijuana causes brain damage. Unfortunately, there needs to be more clinical studies that are un-biased on the positive effects of marijuana on the brain. In 1977 the American Medical Association officially announced its support for the decriminalization of marijuana in the United States.

    Medical marijuana has a wide spectrum of uses that help people cope on a daily basis. Cancer patients use the drug to stimulate their appetite, stop pain, slow down tumor growth, and boost their immune system after aggressive chemo treatments. Non-cancer patients use the drug as an effective measure against migraines, insomnia, anxiety, chronic pain, nausea, glaucoma, rheumatoid arthritis, debilitating medical conditions, muscle spasms, multiple sclerosis, epilepsy, menstrual cramps, depression, mood disorders, drug/alcohol addiction and AIDS. Marijuana is one of the safest known substances to man and you cannot overdose or become addicted to it. The minimal side effects marijuana produces such as cottonmouth or hunger are trivial when compared to the side effects of the prescription pill industry.

    Alot of research is funded by the government or other authority figures that do not condone the legalization of marijuana. What does this mean? They pay the doctors very good money to either blatantly lie or tweak the studies so that the results are in their favor. If you are read a study on medical marijuana, see who funded the study before you believe everything that it says. Also do not believe every article on the internet that you read they can be just as bias if not worse. Research, research, research and then come to your own conclusion. That is what I did before I traveled down the path of medical marijuana.




  • Unfortunately, most medical marijuana edibles are highly decadent and calorie dense. Of course they taste and look great, but by incorporating these devilish treats into daily consumption they will end up wreaking havoc on your waistline in the long run. My solution? Low low glycemic, high fiber, and organic ingredients. They make for a delicious and satisfying treat without all the guilt. One such recipe follows below:

    Protein No Bake Flax Cookies

    Mise en place:

    1 cup canabutter of your choice
    1/2 cup organic peanut butter
    1 and 1/2 cup vanilla non-gmo protein powder
    1/4 cup flax seed
    1 packet Stevia powder

    Directions:

    Mix all ingredients together in a medium sized bowl. It will begin to form a dough. If the dough is too gooey for you taste, simply add more protein powder. Chill for 10 minutes. Remove from fridge and roll into cookie form. Serve chilled or at room temperature. Store in the fridge or freezer for a cold treat. Makes 14 servings.

    *The serving size will depend on the amount of grams of THC in the butter. The rule of thumb is 1 gram per serving. If your cannabutter only has 7grams worth, you can add 7grams worth of tincture to the recipe without any adverse effects. Just add a little more protein powder to thicken.


  • This blog is intended to explore the legal aspects of the medical marijuana culture in direct correlation with the cooking and baking world. More specifically, the evolution of this industry in Colorado. I will also touch on the health benefits of marijuana and when balanced with good nutrition/exercise can help promote a longer and more fulfilling life. I will include recipes, health tips, personal experiences, podcast interviews, dispensary and restaurant reviews. It is my hope that you enjoy my journey down the rabbit hole as much as I do. This blog will teach you how to pair specific strains with specific dishes to create delicious edibles in the privacy of your own home. This strain specific cooking to impart the flavors of the strain into specific dishes is something I started since I moved to Colorado. With my passion and love for the cannabis plant, I plan to teach people how to medicate deliciously while respecting the medicinal qualities of this god send.

    "The illegality of cannabis is outrageous, an impediment to full utilization of a drug which helps produce the serenity and insight, sensitivity and fellowship so desperately needed in this increasingly mad and dangerous world."
    -Carl Sagan quote on Marijuana