Here we delve into the finer points of preparing and consuming edibles. It will be broken down into categories. Eg: preparing cannabutter, cannaoils, recipes for the kitchen impaired as well as the master chef.

Cooking with cannabis has more steps then simply throwing some buds in with your food. The first step is usually decarboxilation. Despite its scary name this is really just breaking up your cannabis flower and cooking it in the oven. Secondly, you infuse your baked bud in an oil or fat. Once you have your final product it can be stored as is and then used by replacing the oil or butter in a recipe with your infusion. That bit is a bit boring, so at the moment it’s at the bottom of this page. Let’s look at some recipes first.

I can’t cook

Or I have restricted mobility (or both)

No worries.

I will be including recipes using boxed brownies etc once I’ve practiced a bit more. The photo at the top of the page is a brownie made from a box. It was my first time using a boxed brownie mix. Here is my blog post on the experience (It’s not long):

The Easiest of Easy

Firecrackers. Versatile, fast and beyond easy. If you can make toast, you can make a firecracker. Here is a great article from Wikileaf:

The Boxed Brownie Oil Swap

Get a box of prefab brownie mix. Substitute the oil in the recipe with cannabis infused coconut oil. Bam. Bon Appetite.

Banana Bonanza

Add a mashed banana to the above “method”. In both cases I would opt for the “two eggs for a more cake-like texture” suggested on the back of the box. I like adding a teaspoon of vanilla as well. You end up with a lovely banana fudgey cake-like square.

I’m a Master Chef

Sure you are.

Jokes. I’m sure you’re a wonderful chef. If you really need to prove to me that you’ve got mad kitchen skills I will be more than happy to sample your work. It’s a sacrifice I’m willing to make.

Here are some of my favorite advanced level cooking recipes …

*Insert recipes here

You’re like what? Katie I need those recipes! I’m working on it. I don’t want to run into any copyright issues.

In the meantime I will start to post little sneak peaks that will entice creativity and make you dream up wonderful dishes of your own as you learn how you wield this fascinating plant and incorporate it into your lifestyle.

If you’re already set to jump in then I would suggest these two books:


Nom nom nom. If you’re serious about cooking this book is for you. This book is not just about desserts, its full of savory recipes too. We’re talking Caramalized Onion Dip, Spaghetti with Arugula Pesto, Orange Sesame Chicken, Malted Chocolate Smoothies and Triple Chocolate Espresso Cookies. Click on the title above and it will connect you to Amazon and the “official” description of the book.

Bong Appétit: Mastering the Art of Cooking with Weed [A Cookbook]

I just got this one and I’m excited to try some things out. For instance the Sour Cream and Onion Nachos. Say what? These are made with kettle style potato chips.

A photo of a photo until I make these bad boys myself. So like … tomorrow?

The intro to this recipe goes as follows:

“You can take chips and dip from our cold, dead hands. But still, you know what’s better than chips and dip? Potato-chip nachos layered with caramelized onions and drizzled with warm, weed laced sour cream sauce. You can either caramelize your onions in a little bit of flower-infused butter, or you can add week-infused cream to the sour cream sauce – or both. Live large.”


The more boring but necessary stuff

Tips Before you Start

  1. Most recipes tell you to strain with cheese cloth. Use a french press. Its reusable, easy to clean and does not absorb any of your hard earned cannabis infused fats or oils.
  2. A note on curing: “If you are making the buds into oil then this process is not required.” Basically don’t waste your time. A longer curing process is meant to enhance the favour of your smoking experience.

[Ditchfield J, Thomas M, “The Medical Cannabis Guidebook”, P.G.W (2014); 170]


Aka: baking your bud

Grind it up a bit. Pop it in the oven at 225 degrees Fahrenheit for 25 min. Remove and let cool. It shoukd be dry crisp.


Here is an article on the versatility of Coconut Oil as well as how to prepare it from Rx LEAF by Jessica McKeil. This is a long infusion process and therefore does NOT require decarboxilation prior to infusion. The second article in this section explains why and when decarbloxilation is necessary for different infusion methods.

Here is a second one from Wikileaf. This one does involve decarboxilation and explains why it is important for some methods but not others.


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