Cooking With Cannabis
Before people began drying, curing, and smoking their cannabis, they were using it as a regular food source. Our ancient ancestors first ate the seeds for their high protein, and omega 3 content, eventually moving to the rest of the plant including the buds and the leaves. Not only does the raw plant have a wonderful array of nutrients, it can also have flavors that vary greatly from strain to strain, making it excellent for use as a spice.
While the extensive variation in taste is a benefit in and of itself, it can also be a double edged sword. There are just so many, how can you tell which one is right for your dish? Well the first thing you must do is start with a high quality cannabis, with a recent harvest date and strong terpene profile. Older, or lower quality cannabis, while cheaper, won’t have the same intensity of flavor as something nice and fresh.
Secondly, you must figure out what kind of dish you’re preparing, something spicy pairs well with earthy peppery notes. Sweeter, more pine-like flavors work wonderfully in pesto and pasta dishes. If you can’t decide on something, ask your budtender, we are more than happy to help you find just the right bud! Once you’ve figured out your meal plan and have your weed picked out, it’s time to start cooking. For some inspiration, I’ve prepared a simple recipe which I have used myself multiple times.
Stoner Stir Fry
○ 4 cups rice (I prefer jasmine, but any rice will do)
○ 1.5-2lbs chicken, cubed
○ 1 medium zucchini, cubed
○ 1 head of broccoli cut to small pieces
○ 2 bell peppers, 1 red, 1 yellow, chopped
○ 2-6 green chillies to taste/spice tolerance
○ ½ large onion, chopped
○ 1-2 cloves garlic to taste, minced
○ 1g ground cannabis (For this recipe I suggest something like gorilla glue or rapper kush)
○ 2 Tbs coconut oil
○ 1 Tbs soy sauce
○ 1 Tbs rice vinegar
○ 1.5 tsp smoked paprika
○ 1 tsp cumin
○ Salt and pepper to taste
● Begin cooking the rice by the instructions on its packaging, you will want to start this first as it will be done around the time that the stir fry is finished
● In a large skillet or wok, melt 2 tbs coconut oil and saute garlic, onion, and cannabis until onions begin to glaze or about 6-7 minutes.
● Once the garlic mixture has finished sauteing, add the chicken, paprika, cumin,salt, and pepper and allow to cook evenly.
● As the chicken finishes cooking, add the broccoli, bell peppers, zucchini, and chillies and cook until tender.
● Finally, add the soy sauce and vinegar and allow to simmer for 2 minutes
● Smoke a bowl, serve over rice and enjoy!