• This New Year, I want to celebrate with an old favorite recipe I wrote for StickyGuide back in December of 2010. But this time, I decided to switch a few things in honor of the coming 2013 year and share it with you all, as nothing is more comforting or obligatory than egg nog during the holiday season. When paired with a molasses flushed cannabis strain and brandy, this drink is taken to another level of deliciousness. Enjoy by the fireside with friends and family before dinner as a apĂ©ritif or after dinner as a digestif.

    Mise en Place:

    3 eggs
    2 cups heavy cream 
    1/2 cup brandy
    1/4 cup sugar
    4 tablespoons vanilla extract
    4 cinnamon sticks
    2 tablespoons Vanilla Kush (flushed with molasses) cannabutter*
    1 teaspoon nutmeg
    1 teaspoon allspice
    1 teaspoon allspice reserve
    1/2 teaspoon clove


    In a saucepan on the lowest setting combine the brandy, Vanilla Kush cannabutter, and vanilla extract until the cannabutter has melted. Now add the nutmeg, allspice and clove to the pan and continue to heat this mixture for 15 minutes on the lowest setting. Strain the mixture and set aside to cool completely at room temperature for 30 minutes.

    In a stand mixer or by hand in a bowl with whisk, combine the eggs, heavy cream, sugar and cannabis brandy mixture until it forms thick peaks. Pour into 4 glasses and sprinkle the allspice reserve on top of the drinks. Add a cinnamon stick to each glass and enjoy!

    *Original recipe from StickyGuide can be found here. And don't forget to order your copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine for yourself or for loved ones during this holiday season! It makes the perfect gift for lovers of medical cannabis, foodies, chefs, cooks, bakers, and anyone who loves healthy elegant food! It also teaches you proper dosing, so you can tailor recipes such as the one above to fit your own unique dose requirements.

  • "This year, Christmas will be ours!".... seemed to echo through my head as I came up with this festive and delicious cookie for the holiday season. The Nightmare Before Christmas has always been in my top 10 favorite movies of all time, and I thought it would be proper to create a cookie taking inspiration from the movie.

    These cookies pack a delicious buttery sweet crunch that melds beautifully with the cool peppermint candy on your tongue. But you must be wondering by now why in the world I paired Agent Orange with these two flavors. Simple. Have you ever stuck those candy canes with the holes down the center into a ripe orange? If your roll an orange around on the counter with your hand to release the juices then stick one of those candy canes in it, you can drink the juice. It was something my Father showed me, which still to this day if I can find those candy canes, I will stick them into any orange I can find. Absolutely delicious! I figured if this always tasted good, so would adding Agent Orange into the sugar cookies.

    The citrus and deep orange rind flavor to the Agent Orange exalted the sweet yet buttery cookie base and paired beautifully on the tongue with the peppermint. These cookies make great gifts, party favors, dessert for buffet tables/dessert tables, for yourself, and of course, Sandy Claws. Enjoy and happy holidays!

    Mise en place:

    2 cups all-purpose flour
    1/4 cup pastry flour
    1 cup Agent Orange cannabutter at room temperature (7.5 grams)
    1 cup sugar
    1/2 cup crushed candy canes (more or less depending on your taste)
    5 tablespoons milk
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1 teaspoon baking soda
    ½ teaspoon sea salt


    In a bowl combine the sugar, butter, and extracts. Now add in the flours, crushed candy canes, baking soda, and sea salt. Stir until well combined then stir in the milk. Continue to stir until the mixture turns into a soft dough.

    Preheat your oven to 350 degrees and place the cookies on a non-stick cookie sheet. Bake for 8 to 10 minutes or until the edges are lightly brown. Transfer to a cooling rack until the cookies cool down then serve. This recipe will yield 15 large Agent Orange Peppermint Sugar Cookies.

  • English Toffee is one candy treat I absolutely enjoy during the holiday season. It can be crafted and wrapped for a beautiful gift or star by itself on place settings at a holiday dinner party. This particular recipe I originally created with an oil based tincture, but I found people were confusing it with glycerin or could not locate the same tincture I had in Colorado. To fix that? I swapped out the tincture for some strain specific basic cannabutter to fix the problem.

    Vanilla Kush is a beautiful Indica that was spawned from the pairing of the delicious Kashmir and Afghani. This strain possesses a sweet vanilla aroma with lavender and floral undertones making it a great strain to pair candies with. The addition of drizzled chocolate on this candy truly elevates the decadence in this treat. You can choose to dip the tops into the chocolate and cover with crushed nuts, lightly drizzle the chocolate in patterns of your choice, or leave plain. Either way, this is sure to be a hit with everyone!

    Mise en place:

    One Heavy sauce pan
    Candy thermometer
    One Wooden Spoon
    Half sheet pan buttered or a half sheet pan lined with wax paper and sprayed with non-stick spray
    One Offset spatula
    Bowl of water
    One Sponge
    1 lb granulated sugar
    1 lb unsalted Vanilla Kush cannabutter (28 grams infused into the butter)
    1/2 cup Chocolate melted in a double boiler (for decoration if desired)
    3 oz water
    3 oz corn syrup


    Place the sugar, cannabutter, water and corn syrup in a heavy saucepan. Cook at low to medium low heat while stirring constantly to keep the sides of the pan from forming sugar crystals. If sugar crystals begin to materialize on the sides of the pan, use a damp sponge to clean the sides with one hand while you stir with the other.

    Expect a foam up when the mixture reaches a full boil, do not be alarmed at the rising level. The foam up will begin to subside, and when it does, stop stirring and attach the candy thermometer to the pan but do not allow it to touch the bottom. The mixture will begin to go from a lighter color to more browning tones at 250 degrees. During this time, both the color and temperature will quickly increase. Now scrape the bottom of the pan only once.

    Once the mixture reaches 285 degrees, take the pan off the heat, and stir it for a very short duration. Pour the mixture immediately on the half sheet pan and spread it out evenly with a offset spatula. Let it set for a minute and score the Cannabis Infused English Toffee while it is still hot with a buttered knife. Let it cool, then break the pieces along the score lines. Drizzle some chocolate over the top, then place it in the fridge to cool for 30 minutes. Enjoy :)

  • Pies! Pies! Pies! These delicious and nutritious treats came into creation around 9500 BC in Egypt. Pies further evolved over time as a means for a storable, nutritious, long lasting, and easy to carry food item for people traveling. Pies continues to evolve over the centuries to fit peoples lifestyles and social status. Today, the pie can be a traditional dessert or even a dinner item when stuffed with meats. The following pie crust recipe can be used for any type of pie for the upcoming holiday season. And it is a sure fire way to please your guests and loved ones!

    This recipe came to fruition when I was asked to make a pumpkin pie for my good friend in Breckenridge. He handed me 8 delicious grams of his own strain, Kannibis Candy, to which I was immediatly intrigued by the name. I unzipped the bag and took a deep whif with my nose. To my delight, it was as if cotton candy laced with sanding sugar flew up my nostrils.  I was absolutely delighted and soon sent my boyfriend Erik to make a batch of clarified cannabutter to practice on his ganja kitchen skills. The butter came out exceptional with the guidence of both myself and my book he was thumbing through. I wanted to do more than just a simple spiced pumpkin pie, so I decided to surprise him with a cinnamon cherry pie. My boyfriend was then given the task of making the dough for the crust for more practice and to prove that anyone without kitchen skills can follow both the recipes in my book and blog. He once again, impressed me.

    As the dough chilled, I made the fillings for both pies, and prepped all my mise en place for the next round. I pulled the dough, rolled it out and formed it into two pies. I then used the excess to roll out and cut out fall leaf patterns to decorate the crust and top of the cherry pie. The pies were filled and put into the oven as we rushed to get ready for a big Xmas party. Amidst the chaos we had the pleasure of a warm house with the sent of fresh spiced pumpkin laced with cinnamon cherries and pastry crust wafting through the house.

    As we wrapped up getting ready for our night time adventures, the pies were pulled from the oven to cool. The pies were then delivered and thoroughly enjoyed by the parties guests later that evening. We headed off to our own party with the knowledge that these pies were going to be bursting with fall time flavor. We also knew that the Kannibis Kandy strain had imparted a very sweet touch that intertwined with the buttery and flakey crust beautifully.

    Now, is your turn to learn how to medicate any pie crust easily. For the recipe for basic clarified cannabutter, order my book here: The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Enjoy and happy baking!

    Mise en place:

    2 1/2 cups all-purpose flour, and 1/4 cup reserve
    1 cup Kannibis Candy (if you live in Summit County) cannabutter or another very sweet tasting cannabis strain of your choice (8 grams or more)
    8 Tbsp ice water
    1 teaspoon sugar
    1 teaspoon salt


    In a food processor, combine all of the dry ingredients and then pulse until fully combined. Now add the butter and pulse until the butter is evenly dispersed. Add the water one tablespoon at a time and pulse the food processor until the dough begins to hold.

    Remove the dough and place onto a counter top. Mold and work the dough into a round with your fingers then gently tear it in half. Using your fingers again, shape each half into a round ball. Gently squish each round with the palm of your hand until it forms a disk shape. Be very careful not to overwork the dough during this process. Sprinkle flour over each disk and gently run your hands over the disks. Wrap in cellophane and refrigerate for 1 hour or overnight if you have time. You can also do 30 minutes in the freezer if you are in a rush.

    When you are ready to bake some delicious pies, remove the dough disks from the refrigerator and let it sit on a counter for 10 minutes. Flour your counter and roll out the dough to create your pies. This recipe will create two 9 inch pies with some left over for decorations for your pies. Enjoy!

  • Merlot is the most popular planted grape in the Bordeaux region right next to Cabernet Sauvignon. It produces a very juicy, fruity, soft, and medium bodied red wine that is very versatile when it comes to pairing with food. The fruit profiles in this wine range from blackberries, cherries, plums, and blueberries. Merlot's also possess the flavor profiles of spice, black pepper, and cocoa.

    So what strain did I pick to pair with this wine? Grape ape of course! The strain fits in perfectly with the flavor profiles creating a deeper fruity flavor and earthen tones. This drink pairs perfectly with red meats, pork, chicken, salmon, scallops, mushroom based dishes, charred or grilled style meats, salads, prawns, and pasta.

    Once again, this is a quick and easy method to infuse already bottled wine without having to go through the fermentation process. This is the perfect Indica that can help combat anxiety, insomnia, pain, migraines, nausea, headaches, depression, chronic pain, and stress relief. Enjoy with a nice dinner after a long day or curl up by the fire with a loved one for a relaxing night. Enjoy!

    Mise en place:

    6 finely ground grams of Grape Ape (buds - not trim or shake)
    1 bottle of Merlot
    1 large dark tinted glass jar


    Add the ground cannabis to a large dark tinted glass jar. Pour the Merlot of your choice over the ground cannabis until the wine is filled to the brim. Gently stir the mixture making sure all the cannabis is fully saturated. Seal the jar, making sure no air is left in the jar then place into a cool dark cupboard. Let this mixture macerate for 30 days then remove and strain. Pour into a bottle of your choice and enjoy :)

  • After driving through Breckenridge tonight, I found myself zoning out on all the snow devils dancing across the mountain roads lost in thought. What had my attention you ask? Nagivating the cyclone of thoughts I had on approaching the upcoming holiday so that it would be a very Danksgiving holiday for you all. I wanted to go old school with some recipes I had already in my pockets from StickyGuide and my own personal blog. So without further ado, please enjoy Maple Leaf Spiced Pumpkin Pie, Lightly Medicated CannaTurkey, and a arsenal of amazing recipes from my upcoming book this holiday season

    Maple Leaf Spiced Pumpkin Pie

    Thanksgiving is one of my most cherished holidays with family and friends. It is a harvest festival where the appreciation of family, friends, blessings, emotional wealth and material wealth take center stage. The worlds slows down momentarily for one night where you are surrounded by loved ones and are able to give thanks to all your blessings and successes freely. A time for nourishing food that warms the soul and fills the belly.

    So what could possibly make this day even better? The answer would be making a delightful and elegantly medicated Maple Leaf Spiced Pumpkin Pie. The wonderful thing about this recipe is that the Maple Leaf strain pairs beautifully with the pungent spices and sweet custard that make up a pumpkin pie. This superb dessert will enhance your Thanksgiving Day experience and will be something you will want to repeat for the years to come.

    Mise en Place:
    2 cups canned pureed pumpkin
    1 can sweetened condensed milk
    2 whole eggs
    8 grams very finely ground (think powder fine) Maple Leaf cannabis (or other sweet flavored strain)
    1/2 stick sweet butter
    1 shot vodka
    1 teaspoon maple extract
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice with ½ teaspoon in reserve
    1 teaspoon ground ginger
    9 inch pie tin
    1 1/4 cups all purpose flour
    1 stick chilled sweet butter
    4 tablespoons ice water
    1 teaspoon cane sugar
    1/2 teaspoon salt

    For this recipe you need to start the dough the night before or one hour before cooking time for the crust to set properly. In a bowl combine 1 ¼ cups all purpose flour, cane sugar and salt. With a knife cut the stick of butter into 8 slices and drop into the bowl. Mix by hand until the butter starts to meld with the dry mix. Add in 4 tablespoons of ice water and continue to combine until the mixture is fully incorporated. Roll into a semi-flat circle and then wrap it in plastic wrap. Refrigerate overnight or for 1 hour prior to cooking time.

    When you are ready to prepare your pie dough, roll out onto a floured surface and transfer to your 9 inch pie tin. Flatten the dough into the tin and pinch the edges to form a crust on the top. Take a fork and pierce little holes throughout the bottom and sides of the crust. This prevents the crust from bubbling out during the baking process.

    Before you can start the filling for the pie you need to activate your cannabis. In a pan combine 8 grams of ground Maple Leaf, 1/2 stick sweet butter and 1 shot vodka. Cook on the lowest setting for 30 minutes. The alcohol is merely just used to aid in the activation process as lubrication and will cook out of the pan from the heat. Set aside and let cool for 15 minutes. There will be no alcohol in your pie so do not worry. *Also if you cannot get a hold of the Maple Leaf strain any sweet cannabis strain can be substituted.

    Now it is time to create the delicious pumpkin custard for your pie. Preheat your oven to 375 degrees. In a separate bowl, mix the 2 cups pureed pumpkin, condensed milk, 2 whole eggs, Maple Leaf cannabis mixture, maple extract, nutmeg, cinnamon, allspice and ginger until fully combined. Pour your pumpkin mixture into your pie crust and lightly tap the pan against a counter to release any air bubbles. Take the 1/2 teaspoon reserve of allspice and lightly sprinkle the entire top of the pie. Put into the oven and bake for 55 minutes. Pull from oven and let the pie set at room temperature. Slice into 8 servings at 1 gram of cannabis per slice. Decorate with fresh whipped cream and serve al la mode for the most comforting holiday dessert. Enjoy!

    *This recipe was written by myself for StickyGuide on November 23, 2010. The original article can be seen here.

    Lightly Medicated CannaTurkey

    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


    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!

    The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine 

    For more amazingly delicious recipes for this holiday season, be sure to order your very own copy of  The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine.
  • Absinthe, the notorious and widely controversial drink, has always been my long time favorite drink since I first tried it at the age of 19 in Canada. My love affair began on a cold winter night, in another country, while surrounded with warm companions. I vividly remember watching the bar tender set up a vintage glass and spoon very delicately onto the wooden counter. The bar tender reached into a hidden spot and pulled out a beautifully crafted Swiss bottle. As he poured the absinthe, I could feel my insides churning with excitement and impatience. He gently placed a tiny cube of sugar onto the spoon and then looked at me with a soft smile. That smile, though I didn't realize it at the time, alluded to the fact that once this spirit was consumed, I was about to drink myself down the path of a deep historical love affair. Writing and absinthe drinking.

    I found myself in a kitchen in Buffalo, NY with a good friend discussing the potential in making our own Absinthe. Potentially dangerous? Very. We macerated a concoction of herbs and spices for a period of time. The wait was nerve wrecking! But finally I was summoned back to the house, and was given a talk. We were about to distill high proof alcohol in his home within a makeshift distiller he had made from scratch. Crazy? Perhaps. But who could resist? I was warned we could potentially blow up the kitchen, or worse, part of the house. But it was a risk I was willing to take. Luckily, we made it through the distillation process while experiencing the same feeling I am sure most eccentric inventors felt in the early 18th century. The distilled product then further went into a second maceration, where it sat until it was ready to be strained then consumed finally. It was one of the best culinary creations ever!

    It wasn't until this year, that I was possessed with the thought of Absinthe infused with cannabis. Why it took me this long to think of it? I am sure my mind has it's reasons. I mulled over the thought of which strain to select for both optimal strain specific flavors and mind altering effects. And then finally it hit me, LSD. This strain has an extremely high concentration of THC, which makes the effects extremely cerebral and psychoactive. LSD, produces an intense psychedelic effect that is both euphoric and vivid on the mind. While it produces good pain relief on the body, the user will find themselves lost in colors, music, food, people, or anything they find stimulating.  LSD offers a deep earthy and woodsy flavor with hints of musk and sweetness. In my opinion, this is one of the best strains to pair to Absinthe with not only for the medicinal qualities but the flavor profiles. The flavor profiles of LSD only deepen and amplify the taste of the wormwood, fennel, and anise. With each sip, you will be lulled into the Green Fairy's realm and find the following effects: creativity, euphoria, pain relief, perspective, relief from nausea, relief from headaches, release of tension in the neck, lucidness, and deep introspection. One word of caution with people who are sensitive to cerebral highs: do not drink too much. This strains effects paired with Absinthe may produce anxiety or a false sense of being overwhelmed in whatever situation you find yourself in.

    I am providing you with the cheapest, easiest, convenient, and simplest way to infuse cannabis into Absinthe. In this recipe you will learn to infuse already made Absinthe of your choice from a liquor store. In the future I will release my personal Absinthe recipe and it will explain how to incorporate cannabis while also making the Absinthe from scratch. But at this moment, that time is not now. Stay tuned....but in the meantime, enjoy this short story from featured writer Anais L’amour. Or perhaps, when your Absinthe is done infusing, drink a glass in a comforting corner of your house while enjoying this whimsical story. Follow the white rabbit...

    The Rabbit and the Green Veil by Anais L’amour 

    It was a quarter to midnight and the sky was dark. The moon was struggling to be seen behind the clouds and there was a feeling of adventure in the air. This night was a long time coming for Lilith and
    Amethyst. It was the much anticipated Lost Souls party. When they entered the church the once muted sound of music poured out and washed over them. The church was at full capacity and the breathtaking
    architecture overwhelmed their senses.

    “Let’s find Alric.” Lilith screamed over the music pushing her raven black bangs to the side of her face. They steadily made their way through the mass of dancing bodies and spotted Alric by the back of the church. A large seated VIP area was set up with velvet rope across the length of the white marble stairs.

    “It’s officially midnight, the veil is the thinnest it’s ever been!” Alric declared as he motioned for them to sit beside him on the couch.“I have something special for you!” He placed a plain dark green bottle on the table between the two empty glasses.

    “Oh I see, perforated spoon and everything!” Amethyst commented.
    “Yes,” he grinned as he set up the Absinthe glasses and sugar cubes,“This will ensure tonight will be the best Samhain you’ve ever had.”
    “Let the green fairy take you on an adventure.” Alric said as he handed them their drinks then made one for himself.

    After some time Lilith found herself searching for Amethyst but everyone blurred together into a moving mass of colors. She tried scanning the crowd for Amethyst's blonde locks as she struggled to focus her eyesight. She had lost any concept of time and found herself staring at the stained glass windows as they came alive. Suddenly pulled to go down the far hallway she wandered until she stopped in front of a door. Slowly pushing it open she gasped and put her hand over her mouth. Before her stood a large white albino rabbit, he had red eyes, a black top hat and a black bow tie. He must have been at least five feet tall, his white fur so wondrous she wanted to touch it. And a tenderness to his red eyes that made them become non threatening.

    “Do not be afraid, I’m just a gentle creature. A gentle creature who means no harm.” The rabbit said.
    “You TALK!” She shrieked.
    “Yes, yes I do.” He replied.
    She stepped back into the hall letting the door close. Running to the dance floor she found Amethyst and pulled her into the hall toward the door.

    “Lilith, they must’ve turned on more lights or something. I couldn't see all these colors before! I....”
    “There’s a GIANT RABBIT in that room!” Lilith whispered pointing to the door.
    “A giant rabbit?” Amethyst grinned in disbelief.
    “Yes.” Lilith shook her head frantically and put her hand on the doorknob.
    “OK, let’s see this giant rabbit.” Amethyst was visibly excited as she pushed the door open.
    “You’ve brought a friend! Who are you?” The Rabbit asked.
    “Amethyst.” She replied.
    “Nice to meet you,” he raised his paw and they glanced at each other in awe, “and you are?”
    “What a pleasure, I’m...” he stopped and started frantically licking his arm for a moment, “My apologies. I just can’t stand to be dirty!!! I’m Azazel. I’ve somehow entered this realm and am lost.”
    “Azazel,” Lilith's smile grew ear to ear, “nice to meet you!”
    “Will you help me find a portal, it just has to be here somewhere! I must get back home.”
    “Yes. We’ll help you. Which way did you come from?” Asked Lilith.

    “I’ll show you, follow me.” Azazel stepped outside the room and to the girls amazement no one else noticed him. He lead them to the basement of the church. It was dark and Azazel seemed to pull three lanterns out of thin air, giving them one each.
    “He’s so cute! I’ve always wanted a rabbit!”
    “Lilith what are you going to do with a large rabbit?” They laughed and Azazel turned to them.
    “We must keep concentration girls. The portal could be anywhere.”
    They exchanged glances like scolded children and followed him down the hall.

    “Where do you come from Azazel?” Amethyst asked.
    “A realm of magic and lore. It is quite a lovely place.” He answered.
    “Can we go???” Lilith asked excitedly.
    “Oh no, humans are not allowed there.”
    “Azazel, how will we recognize the portal?”
    “It takes a sharp eye Amethyst. It will seem to float in space.” As they explored the basement further Amethyst paused and rose her lantern.

    “Over here, I see something.” She motioned over to a room with an ajar door. Pushing it open she raised the lantern and in the corner by an old photograph of the church was the portal. It had a silver sheen to it as
    it danced in the air.

    “Oh thank the stars! I’m almost home!” Azazel turned to them and smiled, “Thank you for your help. I’ll be sure your good deed does not go unpaid.”
    “Will we see you again?” Lilith asked quietly.
    “My dear Lilith,” he touched her hand and held it a moment before taking a step back, “thank you for what you have done. Goodbye girls.”
    He stepped into the portal and was gone. Amethyst walked over to where the portal was and waved her hands through the air.
    “It’s really gone,” she said as she looked back at Lilith who seemed to be sad. Amethyst was about to speak again when she saw a dash of white by their feet, “Lilith find the light switch something is down here.”
    Lilith turned on the switch and as the room lit up with light she shrieked.
    At her feet was a white bunny with red eyes. She picked him up and he seemed to smile at her.

    “Aww Azazel!” She smiled and held him tight. Alric walked into the room and looked at them puzzled.
    “I was looking for you two for over an hour..where did you get that bunny?”
    “You wouldn’t believe it, not even while drinking Absinthe.” Lilith replied.

    LSD infused Absinthe

    Mise en place:

    7 grams ground LSD (buds - not trim or shake)
    1 bottle of Swiss or French Absinthe
    1 large dark tinted glass jar


    Add the ground cannabis to a large dark tinted glass jar. If you want a heavier dose of cannabis, add 14 grams instead of 7, while taking care to finely grind it (coffee grinder works perfectly). Now pour the Absinthe of your choice over the ground cannabis. Gently stir the mixture making sure all the cannabis is fully saturated. Seal the jar and place into a cool dark cupboard. Let this mixture macerate for 30 days while gently shaking it every few days. Then remove and strain. Pour into a bottle of your choice and enjoy :)

  • Alien vegetable? Mutated garden squash? New character on the Adam's Family to replace "The Thing"? Most of you will be asking "What the eff is that?!" upon seeing the above image. Fear not, as this creepy little fingered creature is actually called a "Yugoslavian Finger Squash". Hailing from, as you guessed it, Yugoslavia, this strange squash was introduced to America in 1885 by James J.H Gregory. When he brought it here, he called it a "pineapple squash". I don't see any relation to pineapples, but it's current name fits quite well.

    The earthy, hashy, spicy, and sweet undertones of Mr.Nice really help to flavor this mild squash as it is naturally very bland comparatively to other fall squash. This strain specific dish brings about a wonderful fall time taste on the pallet which is incredibly comforting. Enjoy by itself as a healthy feast or serve as a side to accompany a fall time meal. Enjoy with a nice glass of wine or warm spiced apple cider. 

    Mise en place: 

    1 Yugoslavian Finger Squash
    1/2 chopped day old French bread 
    3 tablespoons chopped cooked bacon, prosciutto, chicken, or ham of your choice
    2 tablespoons chopped cheese of your choice (brie and goat are wonderful)
    2 tablespoons dried fruit of your choice (raisins or cranberries work great!)
    1 tablespoon chopped raw nuts of your choice (almonds or pecans are fantastic)
    1 tablespoon Mr.Nice cannabutter
    1 tablespoon maple syrup 
    2 teaspoons brown sugar
    Garlic, salt, cracked pepper to season

    Cut the top of the squash off and carefully hollow out the squash by scooping out the seeds. Disgard the top into the garbage. In a glass cooking dish, add in about 1 inch of water. Preheat your oven to 350 degrees. When the oven is done preheating, add the squash upside down and uncovered in the dish. Place into the oven for 20 minutes then turn the squash on the other side for another 20 minutes. Pull from the oven in preparation of the next step.

    In a separate bowl, combine all of the ingredients except for the maple syrup, cannabutter, and brown sugar. Place the exempt ingredients into the bottom of the squash then gently pack in the mixture from your bowl. Place the squash stuffed side up into the oven for another 10 minutes uncovered. Serve as a meal in itself or as a wonderful accompaniment to any fall time meal. Enjoy!

  • Tinctures created at home are one of the easiest ways you as a patient can medicate. This recipe is effortless, simple, and quick in preparation. Sure, you need to wait 30 days to enjoy the success of your work, but the end result is extremely worth it.

    I enjoy tinctures because of the versatility of using it within different mediums such as hot chocolate and other food items. You can secretly add it to hot drinks, inconspicuously slip a few drops under your tongue, or blatantly add it to mixed alcoholic drinks.

    The pleasures of strain specific tinctures can be explored and mastered for different flavor profiles. This is where possessing strain hunter or huntress qualities can really help out. Also adding flavored extracts can enhance and even be used to change the flavor composition of the tinctures. Experimentation and practice are key to mastering this simple yet important extraction process.

    Mise en place:

    1 ounce or more of ground fully cured cannabis (strain of your choice)
    8 ounce mason jar (a small set or recycled ones you have on hand)
    1 large bottle Everclear


    Take the cannabis of your choice and divide evenly per the gram dose of your choice per jar. You want to aim for 1 gram of weed per fluid ounce for a modest dose or you can increase the grams per fluid ounce to your personal choice. Keep in mind, there are 8 fluid ounces in a 8 ounce mason jar.

    Now, pour the Everclear evenly over the cannabis in each mason jar. Gently shake the bottle so that the weed is evenly distributed throughout the Everclear. Place the jars into a cool dark place such as a cupboard  for 30 days. While this mixture is producing magic over the time period, make sure to shake the jar gently once every other day. On the 30th day, strain the plant material from each mason jar either using cheese cloth or a very fine mesh strainer such as an medium fine chinois.

    Now you have the choice to either add the strained tincture back into the manson jars or pour them into medicine dropper bottles. If you pour them into medicine dropper bottles, your dose will be anywhere from 3-5 drops to a full dropper. Start small, then work your way up to see what works best for your body. You can also add this tincture to teas, hot chocolate, mixed drinks, coffee, or any other drink of your choice. To add a little twist, you can flavor the tincture even more by adding in different extracts such as peppermint. Add the desired amount, until the tincture takes on the desired taste.

    If you want to learn how to dose absolutely exact with a revolutionary dosing chart, be sure to pre-order your very own copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Not only will this book teach you how to medicate with exactly the same dose each time with the recipes in the book, but you can apply the methods of the dosing chart with your own personal recipes to achieve the same success. And the book teaches you how to extract certain flavors from certain strains using strain specific cooking methods.

  • My little snuggle bear Miss Jenny ended up getting into the trash and consumed about a small plants worth of material that was strained out of cannabutter. Cannabis in the right doses (usually very very minute) is therapeutic for dogs as it can help battle cancer, joint damage, anxiety, arthritis, and a multitude of other things. It is only when a dog consumes an absolutely ridiculous amount that the animal could potentially slip into a coma and suffer complications.

    I have read numerous "Reefer Maddness" type articles where certain vet's opinions are trying to scare the public about their dogs or other pets od'ing. Yet, on the other side of the coin, there are numerous vets who are of the following opinion:

    "While deaths are virtually unheard of, other serious long-term health complications involving marijuana use by pets are extremely rare according to San Francisco vet Eric Barchas, who says that marijuana intoxication normally lasts only a few hours with symptoms generally including disorientation, dehydration and anxiety. Intoxication normally occurs only when large amounts of marijuana are consumed – whether by eating raw plants, inhaling smoke or eating foods which contain marijuana. For example, brownies are generally off-limits for dogs since chocolate is known to be harmful to them. If marijuana intoxication does occur, treatment is typically no more complicated than nursing the pet and minimizing anxiety while preventing dehydration according to Barchas."

    I fall on the side of the coin with vet Eric Barchas and will have an upcoming blog that will focus on this topic as well as a recipe for therapeutic edibles for dogs in need. Jenny ate approximately 2 ounces give or take of cannabis, and she is doing quite well! She is off at the office with her papa and is having great time amidst the fact that she is high af. In the upcoming blog, I will talk about her reaction and recovery from the amount she ate paired with research I've done. I will also include interviews with vets here in Summit County to teach you the truth on this matter, with no propaganda included.

    As always, you need to keep all edibles in a safe place. We now know we need more puppy proofing in the kitchen. You live and you learn. Animals can benefit from the effects, but this is something you need to discuss with your vet and/or family. And you need to find the right dose for your animal.

    And on a final note, no animal should ever be forced to eat edibles for your personal entertainment. Stay tuned....

  • TGKR is on the front cover of SKUNK Magazine Volume 8 Issue 3. Be sure to pick up your very own copy on newsstands everywhere!

  •  Fall is in the air here in Colorado. As the deep golden Aspen leaves begin to fall and circle within the wind currents of the mountains, my mind is drawn to the thoughts of warm fall food items to fill my tummy. Cobblers have always been a fall treat of mine since I can remember. No matter what part of the united states you reside in or travel to, you will always be able to find a delicious fruit cobbler. Here in Colorado, the world famous Palisade peaches are grown organically and sold at farmer's markets or on the side of the road . I became inspired after eating my first Palisade peach in the High Country and created this recipe. Topped with ice cream, whipped cream, or heavy cream this is sure fire way to bring a smile to anyone's face.

       LA Woman has been a long time (one of my many) favorite strain of mine since I moved out to Colorado. I first found this strain in Littleton, CO where I was living for a good amount of time. My dispensary that I would frequent at the time always had it in stock and I found myself making quite a few recipes with it. LA Woman is the child of LA Confidential and Martian Mean Green, producing a wonderful Indica dominant strain. This strain produces a great narcotic effect on the body relieving severe pain and inducing the patient into a warm sleepiness. The spicy and hashy flavor profiles of this bud with a hint of sweetness pair perfectly with this recipe bringing out the earthy flavors of fall. Enjoy with warm apple cider, black dark roast coffee, or with a big glass of warm milk. This recipe will be sure to delight any cobbler lover and it is vegan to boot!

    Mise en place:

    4 cups canned peaches without syrup drained OR 4 cups fresh sliced peaches 
    3/4 cup vanilla rice milk
    3/4 cup whole wheat flour
    1/2 cup oat flour
    1/4-1/2 cup raw sugar (the more sugar, the crunchier the topping)
    1/4 cup melted vegan butter infused with 4 grams of LA Woman or 4 grams of LA Woman Shatter
    1/4 cup peach juice 
    3 tablespoons cornstarch
    1 tablespoon baking powder
    1-2 tablespoons pumpkin spice (Depending on how much you would like)
    2 teaspoons vanilla extract
    2 teaspoons almond extract


    Place the drained peaches into a 9x9 baking glass dish. In a separate mixing bowl, add all of the dry ingredients. Now in a smaller bowl, combine all of the wet ingredients then slowly add into the dry while stirring. When the crumble mixture is fully combined, sprinkle over the top of the peaches until it forms a nice topping. Cover with tinfoil and bake for 35 minutes at 375 degrees. Take the tinfoil off after the 35 minute mark, and let it cook further for 5-10 minutes or until the top is golden brown.

  • Recipes will be back to their regularly scheduled program starting this coming Sunday. I have been terribly under the weather with the flu this past week/weekend. But to hold you guys over till this Sunday, a little taste of the recipe you will be getting this week as well as a sneak peak into the photo shoot that happened for the upcoming SKUNK Magazine issue that I will be featured in. Enjoy! Stay lifted everybody! ♥

  • What is one of the most popular breakfast dishes in the United States, especially in the South? Biscuits and gravy of course! This stick to your ribs breakfast is perfect in my opinion on a cold fall or winter morning. These tender biscuits are seasoned with savory herbs and spices that will turn you into a biscuit-aholic. The country gravy in this recipe has been completely revamped from traditional gravy by the addition of the McFly strain and a special seasoning blend. With each bite, you will notice the spicy yet earthy dank tones of the McFly dancing with the complimentary flavors of the jalapeno sausage and seasoning blend. This hybrid will grace your mind with a soaring head high while giving you relaxing body benefits. This is one biscuit and gravy recipe that will have you wanting more even with a full belly!

    Mise en place:

    For the biscuits:
    2 cups flour
    1 cup buttermilk
    6 tablespoons cold butter
    1/4 cup sugar
    2 teaspoons Sun Dried Tomato Mrs. Dash
    2 teaspoon Original Mrs. Dash
    1 teaspoon vanilla extract
    4 teaspoons baking powder
    1/4 teaspoon baking soda
    1 pinch sea salt and a tiny bowl of reserve sea salt

    For the gravy:
    3.5 grams decarboxylated McFLy
    3 jalapeno sausage links uncased or 1/2 pound ground sausage
    3 cups cold milk
    4 tablespoons flour
    3 teaspoons no salt seasoning blend of your choice
    2 tablespoons unsalted butter
    2 teaspoons dried chopped onions
    1 teaspoon dried garlic slices
    cracked black pepper and sea salt to taste


    Preheat your oven to 360 degrees. In a large bowl combine all of the dry ingredients then cut in the butter. Slowly add the buttermilk with one hand while gently mixing with the other. While you are mixing be careful not to over mix the dough or it will become too glutenous. Once the dough is formed, roll out onto a floured cutting board or counter and cut the dough into rounds. You can use a biscuit cutter or a round cookie cutter to do this. Take your reserve bowl of sea salt and gently sprinkle it on the tops of each biscuit. Place the rounds onto a baking sheet and bake for 15-18 minutes, or until a toothpick comes out clean. These biscuits will come out tender and light in color when done right.

    In a skillet, add the sausage, spices, herbs, and McFly. Fully cook the sausage, then transfer the sausage into a small bowl to hold. Keep all of the drippings from the sausage in the pan and melt the butter. Using a whisk, slowly add the flour to make a roux. You need to keep whisking as you add, otherwise you will burn it. Continue to whisk and slowly add the milk. Continue to whisk until the gravy mixture cooks down and thickens. Once the gravy is thick, add the meat back in. Continue to cook and whisk until the meat has warmed back up again.

    Cut a biscuit in half, and pour some gravy into the middle of it. Put the top of the biscuit back on and pour even more gravy on top of the biscuit. Enjoy with your favorite cup of coffee, tea, or breakfast drink of your choice.

  • Greek Yogurt is something I can never seem to get enough of! I have always found myself working this healthy and delicious treat into my every day diet. This type of yogurt is packed with double the protien, half the sodium, and less sugar than most conventional yogurt brands. This recipe is incredibly simple and quick yet fully flavorful. The tones of Vanilla Kush compliment the candied nuts and honey while uplifting the tangy yogurt into a sweeter profile of taste. The cardamon and coriander only elevate these flavors even more on the pallet. This can be enjoyed as a healthy and protein packed breakfast, mid day snack, lunch or even as dessert.

    Mise en place:

    1 cup FAGE Total 2% Greek Yogurt
    1 gram Vanilla Kush activated kief or hash
    1/4 cup honey peanuts
    Honey to drizzle to taste
    Few pinches caradamom
    Few pinches coriander


    Add the Greek Yogurt into the serving bowl of your choice and drizzle the amount of desired honey. Now sprinkle the honey peanuts or another nut of choice over the yogurt and honey. Add a few pinches of cardamom and coriander. Finally, add the activated Vanilla Kush kief. The process on how to activate kief properly in your oven can be found in my upcoming book, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine available on pre-order on Amazon. Enjoy!

  • Ganache is a delicious chocolate concoction that can be used as a filling, sauce, glaze, or icing in various desserts. This recipe was crafted with a beautiful Indica dominant strain Chocolate Kush which hails from the OG Kush lineage. The sweet hints of chocolate and vanilla in this strain only make this vegan ganache recipe even more luxurious. As this medicine begins to take hold, you will be lulled into a warm, creative, peaceful, yet ultra relaxed mood. This is a great vessel to treat nausea, insomnia, anxiety, and lack of appetite. Bare in mind though, that this is a dessert and should be treated with respect. If you are fighting with obesity, cancer, immune deficiency disorders, or diabetes this dessert should only be used in a controlled manner or avoided all together. Desserts are indulgent treats that should be enjoyed moderately and in conjunction with a healthy diet with other healthy edibles.

    Pour this luscious ganache over cakes, marzipan, or fudge. Dip fruit, French bread, or croissants into this ganache to satisfy any sweet tooth. Really, what you want to do with this recipe is limitless. Use your creativity and imagination, and the sky will be the limit. And it is vegan to boot? Enjoy!

    Mise en place:

    15 ounces vegan chocolate
    14 ounces coconut milk
    7 grams activated Chocolate Kush keif
    1 teaspoon vanilla extract
    1 teaspoon almond extract


    Chop up the chocolate with a French knife and set aside in a glass bowl. On the stove top, add the coconut milk into a saucepan over medium heat and cook until the milk starts to steam. Now carefully pour the hot coconut milk over the chocolate and let it stand for 5 minutes. After the time is up, stir this mixture with a wooden spoon until it becomes smooth. Add the Chocolate Kush kief, vanilla extract, and almond extract while constantly stirring until fully incorporated. You now have Chocolate Kush Ganache in which you can use in a multitude of desserts.

  • English Lemon curd is a delicious British afternoon tea, breakfast, and dessert spread that has been used in kitchens since the late 19th century. This zesty and delicious spread can be used on bread, crumpets, scones, filling for cakes, tarts, certain pies, pastries, or by the spoonful. It has always been one of my favorite fruit curds since I was a little kid. My Mother always loved it so much and naturally I followed suit as my pallet matured from a small child.

    Lemon Kush is the perfect mate for this dish as it lends an intense but sweet lemon and citrus flavor to the curd. One spoonful of this delicious fruit curd either on a breakfast or pastry item, and it will have you making this a mandatory staple in your home.

    Why a lemon curd recipe this week? Well after going to Minturn, Colorado to hunt for old cookbooks at one of their largest yearly sales, I found a lovely book called "EGGS: The Fine Art of Egg, Omelet and Souffle Cooking" published in 1970. This English Curd recipe varied drastically from my own and I wanted to try it with Lemon Kush Hash. This recipe ended up being just as delicious as my own, so much that I wanted to share it with you. Not only do I now have a wonderful book to add to my cookbook collection but also a delicious fruit curd I can share with friends and family. Enjoy :)

    Mise en place:

    2 Lemons
    1/2 cup butter
    1 cup sugar
    1/8 teaspoon salt
    3 eggs beaten
    *4.5 grams of either activated Lemon Kush hash or kief
    **1/4 sugar


    Squeeze the lemon into a measuring cup and grate the rind into a small bowl. Add water into the lemon juice until it measures 1/2 cup. Melt the butter in a double boiler then add the sugar. Stir until combined on medium heat. Break the eggs into a metal bowl, then slowly add 3 tablespoons of the butter/sugar mixture into the eggs while constantly stirring with a whisk. Now turn the mixture on the stove down to medium low and slowly add the egg mixture from the bowl into the double boilder mixture while constantly whisking. Sprinkle in gently grated hash or activated kief . Continue to whisk and monitor the heat so that this mixture does not over cook and the hash/kief incorporates. The curd will be ready when it thickens up and coats the back of a spoon. When it is ready, pour into a glass container or serve in a dish of your choice. This English Kush Curd can be served warm or cold.

  • Tahini is a delicious middle eastern paste made from ground toasted sesame seeds that can be used as a dish, garnish, breakfast, and dessert item. In Greece, Tahini is usually spread onto bread and then topped with honey or a jam. I am a huge fan of Tahini as it is nutritionally dense and can be used in a multitude of different cuisines. This sesame paste is high in calcium, protein, omega-3, omega-6, and fiber.

    Durban poison lends a delicious sweet citrus lemony taste with hints of anise and minuscule hints of pine. It is literally as if this strain was made perfectly for the middle eastern flavors of this dish. When you combine this savory paste with honey, your mouth will literally take a tour through middle eastern cuisine. Enjoy with a nice big cup of chai or dark roast coffee for the perfect breakfast, snack, or dessert.

    Mise en place:

    5 cups toasted sesame seeds
    1 1/2 cup Durban Poison olive oil infused with 12 grams


    Add the sesame seeds to a food processor and blend for 30 seconds until the seeds break apart. Add 1/4 olive oil and blend again. Keep blending the mixture while slowly adding the rest of the olive oil until you achieve a smooth consistency. Spread onto two slices of your choice of bread and drizzle with local honey. Store the rest in a refrigerator in a tightly sealed container. Enjoy!

  • Cupcakes are a girls best friend next to diamonds! They are the perfect size cake that will fill you up just right without breaking the waistline too badly. Cupcakes are cute, visually appealing, and with each bite take you on a little journey through your childhood. They are a breath of fresh air that is sure to uplift your mood during any time of day. But what is even better than a cupcake, is a sugar free cupcake with reduced sugar frosting that does not have any artificial sweeteners in it. This cupcake is great for diabetics, cancer patients, dieters, or people in general who are watching their sugar intake.

    Super Lemon Haze lends a sweet lemony citrus flavor with haze undertones that tie the flavors of almond, vanilla and lavender together in a delicate but complex flavor structure in this strain specific dish. This cupcake will be sure to please any Super Lemon Haze fan or anyone in need of a delicious light cupcake. Whether you have it by itself, with a large glass of coconut milk, or a nice cup of tea, your taste buds and body will be thanking you!

    Mise en place:

    1 1/4 cup unbleached flour plus 3 Tbsp 
    1 1/2 cup whole wheat flour 
    1 cup coconut milk
    3/4 cup water
    1/3 cup olive oil or canola oil 
    2 teaspoon Ener-G Baking Powder
    2 tablespoons Mexican Vanilla Bean Extract
    2 tablespoons Almond Extract 
    *3/4 teaspoon Stevia or 3/4 cup turbinado sugar if you wish this not to be sugar free but subtract 3 Tbsp flour if you use sugar. Or for a reduced sugar cake, use 3/4 cup Steviacane. 

    2 1/4 cups Steviacane (Half cane sugar and Stevia at the store) sifted as much as possible
    1/2 cup Super Lemon Haze cannabutter 
    1/4 cup dried lavender
    1 tablespoon coconut milk
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    White food coloring


    Preheat your oven to 350 degrees. In a large mixing bowl, combine all of the dry ingredients for the cake. Now add in all the wet ingredients while stirring quickly with a whisk or electric mixer. Pour into lined cupcake pans and place into the oven. Bake for 18-25 minutes, depending on your oven or when a toothpick comes out clean when inserted. Pull from the oven and place on a cooling rack until the cupcakes are completely cooled.

    In second bowl combine the Super Lemon Haze cannabutter, Steviacane, coconut milk, vanilla extract and almond extract. If the frosting runs too thin, add more Steviacane to thicken to the consistency you want. Now take 1/4 cup of dried lavender leaves and split that in half. Take half of the lavender leaves and place them into one palm of your hand. Rub your hands together while dropping the lavender buds into the frosting then gently stir to incorporate. This releases essential oils and flavors of the lavender buds. Reserve the other 1/2 of the lavender buds for final decoration. Mix in the white food coloring to achieve the color you want. Pipe the frosting onto the cooled cupcakes and then gently decorate with the remaining lavender. Enjoy!

  • My latest interview for the Colorado Springs Independent. You can check out the ReLeaf online version here on page 12:


    Check it out on their website here:http://www.csindy.com/coloradosprings/ganja-gourmet/Content?oid=2527412 

    Or pick up a local copy in Colorado Springs. :)

  • Carrot cake has always been a favorite of mine since childhood and is one cake you never quite feel guilty about eating. Surprisingly, carrot cake is full of nutrition and is actually a great pick me up when you are in the need of a little tlc. It is a versatile cake that you can make for any occasion or social function that will be sure to be hit!

    This cake was created out of love for carrot cake and for my wonderful boyfriend Erik's birthday celebration! When he requested a carrot cake, in my mind's eye I knew the perfect strain (Mr. Nice) to pair with one of my already created carrot cake recipes. Thus, Mr. Nice's Carrot Cake was born. The cake was a huge hit at the party and has proven that strain specific baking/cooking really is where it's at.

    Mr. Nice possesses the flavor profiles of hash, spice, and earth tones with a slight tang. These flavors really dance with the carrot cake, intermingling into a complex taste that will be sure to have you licking your fork. This strain pairs perfectly with the various ingredients in both the frosting and cake. Mr. Nice has never been so delicious! Enjoy for dessert, as a mid day snack or whenever you crave it! This cake pairs wonderfully with dark roast coffees, chai or a large glass of milk. Enjoy with love, from my kitchen to yours!

    Mise en place:

    For the cake:
    2 cups AP flour
    2 cups turbinado sugar
    2 cups grated carrot
    1 cup crushed walnuts 
    3/4 cup buttermilk
    3/4 cup vegetable oil
    8 ounces crushed pineapple 
    4 ounces coconut flakes
    3 eggs
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    2 teaspoons ground cinnamon 
    2 teaspoons pumpkin spice
    2 teaspoons baking soda
    1/2 teaspoon sea salt

    3 cups sifted powdered sugar
    3/4 cup Mr. Nice Cannabutter (with 6 grams infused into the butter)
    2 - 8 ounce packages of cream cheese
    1 tablespoon almond extract
    2 teaspoons vanilla extract
    White frosting coloring


    Preheat the oven to 350 degrees. Add all of the dry ingredients into the bowl making sure there are no clumps. Now add the eggs, oil, buttermilk, extracts, and pineapple. Mix with a whisk or electric mixer until well blended. Next add the grated carrots, coconut flakes and crushed walnuts. Mix until fully incorporated. 

    Lightly grease a 9" bunt pan or cake pan of your choice. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the cake. When the cake is done, remove from the oven and let it cool completely. 

    While the cake is cooling, you can prepare the frosting. In a bowl cream the cannabutter, cream cheese, powdered sugar and extracts. Add the white food coloring to get the frosting to the color that you want.

    Slice the cake into two equal halves and ice the center of the cake. Place the top of the cake back on and frost the outside of the cake. Decorate the way you desire making sure that each decoration is balanced with each cake piece. This will ensure proper dosing for each slice of cake. You will now have 12 slices with 1/2 gram each of Mr. Nice. Enjoy!

  • Cleanliness is next to godliness in a professional or home kitchen. All great Chefs and cooks alike know the importance of keeping a clean and organized kitchen to produce the best dishes possible. Cooking or baking will result in a messy appliances, tools and counter tops but once a mess is made it should always be cleaned up. This reverence for the kitchen is not only for quality control and prevention of cross contamination but for the fact that the kitchen is the Chef's personal temple.

    Every Chef or cook (and yes there is a difference), should be constantly going through all produce and stock in the kitchen. This will ensure that everything is used up and nothing will go to waste through expiration. You must always think of all your food items as dollar bills even if they are spices. Wasted food is wasted money, plain and simple. It is always fun to try and come up with creative recipes using items that need to be used right away.

    While cleaning out my personal kitchen, I found a package of sugar cookie mix. Now normally, I highly dislike pre-made "Betty Crocker" type mixes as it takes the pleasure of baking away from me. And most pre-made mixes contain artificial flavors, high fructose corn syrup, soy and some very strange preservatives. This on the other hand, was an organic mix my boyfriend's mother picked up and never used. She then left it with me to use so that it would not be wasted before she moved out of Colorado (which was super sweet of her).

    This sugar cookie mix sparked a little thought in my brain as I was cleaning and organizing my bulk cooking and baking pantry. I realized not everyone is as adventurous, comfortable or even possesses the time to bake when compared to professional culinarians. Fear not, as there are actually some quality pre-mixed baking items for people who want that convenience.

    The following recipe is a quick process that will produce very quick medicated cookies in under 20 minutes. Who doesn't want that? Plus this strain specific cooking will produce such a flavor that no one would even guess that it was pre-mixed for you. Hong Kong is an Indica Dominant Hybrid that lends a hashy flavor that compliments the Lavender and lemon zest that creates an incredibly complex flavor. So much so, that you will be smacking and licking your lips in delight. Enjoy as a little late afternoon treat or as the perfect small dessert after a delicious meal. Lavender Hong Kong Lemon Sugar Cookies are great with milk, chai, Earl Grey tea or English Breakfast tea. Enjoy with love from my kitchen to yours!

    Mise en place:

    1 package organic sugar cookie mix (preferably one that uses 8 tablespoons of butter)
    Hong Kong cannabutter (use 8 grams of Hong Kong or Kief from Hong Kong)
    1-2 tablespoons crushed lavender (depending on your taste preference)
    1 tablespoon almond extract
    1 tablespoon lemon zest (you can add more if desired for a heavier lemon taste)
    1 teaspoon vanilla extract
    Sugar crystals to decorate


    Follow package instructions but add the above ingredients. Then divide the dough into 16 cookies for a light dose (1/2 gram or 500 mg) or 8 cookies for a bigger dose (1 gram or 1000mg). Sprinkle sugar onto the top of the cookies before baking then following package instructions for baking. Pull from the oven, cool then enjoy!
  • Please show your support and pre-order your copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Pre-orders are important as you will get your book first and save money off the cover price :) Not to mention I will be happy to sign and personalize some lucky ones :)

  • One of my all time favorite classic edible recipes as a young teenager were Firecrackers. It was always the perfect treat with my favorite beverage. After talking to my friend Melissa on edibles, I decided I wanted to create a special Firecracker recipe for her in honor of such a counter culture recipe. This time, I decided to take the Firecracker to the next level with Strawberry Cough, fresh strawberries, vanilla almond butter and orange Spanish Tortas. But even with the addition of these delicious ingredients, I preserved the integrity of the classic Firecracker recipe by leaving the vaped cannabis in the vanilla almond butter. Enjoy this delicious little treat for breakfast with a chai latte, as a mid day snack or even as a dessert with coffee after dinner. This is a very versatile recipe and can be switched up with other nut butters or fruits if desired. 

    Mise en place:

    4 sliced strawberries
    2 orange Spanish Tortas
    1/4 cup room temperature Vanilla Almond butter (Justin's is a great brand from Boulder, CO)
    1 gram vaped Strawberry Cough


    Preheat your oven to 350 degrees. Take the vaped cannabis and pour into a coffee grinder then blend until it becomes a fine dust. Add the Vanilla Almond butter to a small bowl and stir in the ground cannabis until well combined. 

    Spread the cannabis nut butter over both sides of the Torta's that are not sugared. Lay down the slices of strawberries starting on the outer edge and make a spiral towards the center of one Torta. Now take the other Torta and lay on top to make a little sandwich.

    Wrap the Strawberry Cough Firecracker in tinfoil and place into the center of the oven. Bake for 10 minutes then unwrap and enjoy!

  • Happy Easter everyone! This year, I decided to celebrate with a healthier medically delicious version of chocolate treats that I do not feel guilty about indulging in. These Dark Chocolate Kush Hazelnut Drops are packed with essential fatty acids, antioxidants, fiber, protein, folate, poly-phenols, vitamin E, vitamin K, and flavonoids. Not only will these drops make your body happy nutrient wise, but they will also stimulate serotonin and endorphin production in the brain.

    This recipe also allows for the flexibility of cannabis dosage, so you can make these Dark Chocolate Kush Hazlenut Drops either heavily or lightly medicated. Chocolate Kush is an indica dominant hybrid strain that possesses strong pain relief coupled with heavy cerebral effects which is wonderful for a lazy Sunday. They are the perfect treat during Easter brunch or to munch on throughout the day. Enjoy with a dark roast coffee as the flavors of Chocolate Kush impart a sweet  chocolate flavor with a hint of vanilla.

    Mise en place:

    1 cup dark chocolate hazelnut butter (homemade or store bought)
    1/2 cup ground flax seed
    1/4 cup Chocolate Kush infused raw coconut oil dosage of your choice


    Set out the dark chocolate hazelnut butter and Chocolate Kush infused raw coconut oil until it achieves room temperature. In a medium to large size bowl, add the chocolate hazelnut butter and Chocolate Kush infused coconut butter. With a wooden spoon, stir this mixture until fully combined then place into a fridge covered for 15-20 minutes or until firm.

    Using a scale, tare a new bowl and scoop out the Dark Chocolate Kush Hazlenut mixture into the bowl. Now divide the mixture into equal servings using the scale and spoon. Roll each serving in your hand to form it into a ball then roll in the ground flax seed. Place the Dark Chocolate Kush Hazlenut Drops onto a cookie tray lined with wax paper as you make them then place into the fridge. Store in the fridge until you are ready to serve or you can store them in the freezer for long term storage. Enjoy!