Aunt Sandy's Medical Marijuana Cookbook (17 page)

Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

Yield:
3 cups
 
Equipment:
quart-size jar with lid, saucepan
 
Ingredients:
¼
cup of
Aunt Sandy's 10x
Cannabis Oil
(use olive oil,
see page 28)
3
small sprigs of
cannabis bud
3
cups of mixed olives, rinsed
and drained well
¾
cup regular olive oil
3
sprigs of fresh thyme
4
sprigs of fresh rosemary
1½
teaspoons whole fennel seeds
2
strips orange zest
¼
teaspoon crushed red pepper
flakes
2
bay leaves
1
clove garlic, slivered
¼
cup fresh lemon juice
Olive
Medley
I love olives. Simply infuse them with cannabis olive oil. It creates a quick, easy, and delicious way to take your medicine.
 
INSTRUCTIONS:
• Place the olives in a quart jar.
• In a small sauce pan, combine oil, thyme, rosemary, cannabis sprigs, fennel seeds, orange zest, red pepper flakes, bay leaf, and garlic and simmer for 10 minutes.
• Pour the oil and seasonings over the olives in the jar.
• Add the lemon juice and put the lid tightly on the jar.
• Turn the jar a few times to evenly distribute the seasonings.
• Reopen the jar and let cool.
• Replace lid and store in the refrigerator.
Yield:
3½ cups
 
Equipment:
baking sheet pan, aluminum foil, bowl, mixing bowl
 
Ingredients:
¼
cup melted
Aunt Sandy's 10x
Cannabutter
1
pound (3½ cups) mixed
unsalted almonds, pecans and
cashews
1½
tablespoons light brown sugar
2
teaspoons fresh thyme
½
teaspoon chipotle powder
1
teaspoon salt
Sweet & Spicy
Roasted Nuts
This makes for a great addition to a sundae or a salad on a warm summer night.
 
INSTRUCTIONS:
• Preheat oven to 375°.
• Line the baking sheet pan with aluminum foil.
• Spread the nuts evenly on the baking sheet.
• Roast about 15 minutes, until the nuts are lightly brown.
• Combine sugar, thyme, chipotle powder and salt in a bowl. Mix together.
• Place the warm nuts in a mixing bowl and add the melted cannabutter. Toss well, coating all of the nuts.
• Add the brown sugar and spices to the mixing bowl and toss again to coat evenly.
• Serve warm or cold.
• Store in an airtight container.
Yield:
2 cups
 
Equipment:
baking sheet pan, aluminum foil, bowl, mixing bowl
 
Ingredients:
2
tablespoons melted
Aunt
Sandy's 10x Cannabutter
1
tablespoon
Aunt Sandy's
Cannaflour
(see page 27)
2
tablespoons olive oil
2
teaspoons salt
1
teaspoon fennel seed
¼
teaspoon pepper
2
egg whites
½
cup finely grated Parmesan-
Reggiano cheese
½
pound (1½ cups) almonds
with skin on
Cheesy
Savory Nuts
These are simply delightful on their own.
 
INSTRUCTIONS:
• Preheat oven to 300°.
• Line the baking sheet with foil and coat evenly with olive oil.
• In a bowl, combine the cannaflour, salt, pepper and fennel, and mix together.
• In a mixing bowl, whisk the egg whites until they are foamy.
• Add melted cannabutter, spices and cheese and mix again.
• Put the nuts in the mixing bowl, tossing to thoroughly coat.
• Spread the nuts onto the baking sheet.
• Bake for 45 minutes, turning the nuts every 15 minutes.
• Remove the nuts to a clean foil sheet to cool.
• Store in an airtight food storage container or jar. To preserve crispness, do not store in plastic bags.
Yield:
2½ cups
 
Equipment:
baking sheet pan, aluminum foil
 
Ingredients:
4
tablespoons melted
Aunt
Sandy's 10x Cannabutter
2
cups pepitas (raw hulled
pumpkin seeds)
½
teaspoon pepper
½
teaspoon cayenne
1
teaspoon cumin
1
teaspoon chili powder
1
teaspoon salt
1
tablespoon lime juice
Spicy
Pepitas
For a medicinal treat, these are good for someone on the go.
 
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Line a baking sheet with aluminum foil.
• Toss all ingredients together in a bowl. Mix well.
• Spread the mixture evenly on the baking sheet.
• Bake for 10 minutes, until golden brown.
• Remove from baking sheet.
• Serve warm or cool.
Appendix A
Equivalents and Conversions
Measurement Abbreviations
t
=
teaspoon
g
=
gram
T
=
Tablespoon
kg
=
kilogram
c
=
cup
mL
=
milliliter
pt.
=
pint
L
=
liter
qt.
=
quart
oz.
=
ounce
lb.
=
pound
Fluid Equivalents
3 t
=
1 T
=
15 mL
4 T
=
1/4 c
=
60 mL
1 c
=
8 oz.
=
240 mL
2 c
=
1 pt.
=
473 mL
2 pts.
=
1 qt.
=
0.94 L
Dry Equivalents
1/4 oz.
=
7 g
1/2 oz.
=
14 g
1 oz.
=
28.4 g
8 oz.
=
227 g
16 oz.
=
454 g =
1 lb.
1000 g
=
1 kg =
2.2 lbs.
100 kg
=
a federal rap
U.S.
Food Measures
Butter: 1 lb.
=
2 cups
Flour: 1 lb.
=
4 cups
Sugar: 1 lb.
=
2 cups
Temperature Conversions
°Fahrenheit
°Celsius
150
=
66
212
=
100
250
=
120
275
=
135
300
=
149
325
=
163
350
=
177
375
=
191
400
=
204
425
=
220
450
=
230
475
=
240
500
=
260
550
=
288
600
=
316
Powdered Marijuana
(Leaf
& Bud)
1 t
=
1.8 g
1 T
=
5.5 g
=
~1/4 oz.
1/4 c
=
22.4 g
1.3 c
=
28 g
=
1 oz.
1/2 c
=
45 g
2/3 c
=
56 g
=
2 oz.
Acknowledgments
W
riting a cookbook requires the concerted effort and synergy of many talented people—everyone working toward a common goal.
It is the people mentioned here that made this cookbook possible.
I want to express thanks to my publisher, Ed Rosenthal, for his lifelong commitment to cannabis, and for wanting to publish this cookbook.
Thanks to his wife Jane Klein, for her design and marketing expertise.
I want to offer my special thanks to Oaksterdam University Staff for the stellar job they do educating and especially to Richard Lee, the founder, for his continuing efforts to legitimize the cannabis industry.
I am deeply grateful to Dennis Peron for his lifelong dedication to making this plant available to all who need it.
I want to especially thank Jack Jennings, my editor who was instrumental in helping to shape this book into one of the most authoritative medical marijuana cookbooks. He also assembled the greatest team anyone could hope for: Joe Burull, a superb photographer, for the most mouth-watering, beautiful pictures ever; Mickey Martin for editing and writing from his depth of understanding and wealth of knowledge about marijuana as medicine; Alvaro Villanueva for his artistic cover design concept and layout; Leslie Kwartin for her focus and friendship in coordinating all aspects of this project; Cindy Jennings, the fastest, funniest, best copy editor; and to the many testers and tasters and the staff at Quick Trading Publishing, especially Angela Bacca.

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