Weed Girls | Weed Girls Recipes
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Weed Girls Recipes

Cannabis Infused Coconut Oil

By Kelly Gibson

To make Cannabis Infused Coconut Oil it will take time and you will need the following:

Ingredients:
1 ounce of dried Cannabis flowers (or shake), broken up into small pieces
14 ounces of Coconut Oil (solid)
*Glass Storage container or jar

Directions:
In a large stock pot filled halfway with filter water.
Add Cannabis and simmer on low, stirring occasionally for a minimum of an hour.
Then mix in the coconut oil and remove from heat once it begins to simmer again.
The coconut mixture will need to sit at room temperature, undisturbed for 2 days.
Reheat the coconut mixture on low to liquify and remove from heat.
Using a mesh strainer and cheese cloth separate the plant material from the liquid.
Refrigerate this mixture again for 24 hours to harden.
Separate the solid coconut oil from the water.
On low reheat, the oil briefly to liquefy and pour into your glass storage container and refrigerate until use.
*Coconut Oil will be used for up to 60 days.
*Original recipe by the 420 Clinic Weed Chef.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Cold Brew Cannabis Infused Fruit Tea

By Kelly Gibson

Ingredients:
5 tea bags (or 5 Tbs loose leaf), fruit flavoured
5 cups filtered cold water
2-3 Tbs of Cannabis Infused Glycerin
*large pitcher or mason jars.
Directions:
In the pitcher or jars add the tea and water.
Steep in the fridge for at least 6 hours, best over night.
Remove tea bags, or loose tea and stir in the infused Glycerin, mix well.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Cannabis Infused Whip Cream

Cannabis Infused Whip Cream
By Kelly Gibson

Ingredients:
1/4 ounce dried cannabis, finely ground
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Directions:
Add the heavy cream and ground Cannabis to a crock-pot and set on low.
Heat for a minimum of 2 hours, must stir occasionally.
When done, remove mixture from heat and let cool until it is safe to handle.
Pouring the cream slowly, a little a at time through a cheesecloth and into a glass storage container.
Store cream in the refrigerator until mixture is cold.
In a mixer add the cold cream and whip on high until stiff peaks are visible.
Add in the vanilla extract and powdered sugar gently, but be careful not to over-beat mixture.
Keep refrigerated, use within 24 hours for best results.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Cannabis Infused Glycerin

Cannabis Infused Glycerin
By Kelly Gibson
Ingredients:
1 ounce of clean, dry Cannabis.
2 cups of USP food grade vegetable Glycerin
1/2 cup filtered water

Directions:
Break up Cannabis into small pieces, but do not grind up the material.
Add all ingredients into a Crock-Pot and mix well.
Cook on low for a minimum of 3 hours, do not begin timing until mixture has reached 175 – 190F.
Let cool for a short while before straining the Cannabis from the Glycerin and then pour it into a dark coloured glass container (preferred).
*Store in fridge up to 6 months.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Medicated Popsicles

Medicated Watermelon Pop's | Weed Girls

Medicated Watermelon Pop’s | Weed Girls

by Kelly Gibson
This summer recipe is a great way to use Cannabis Alcohol and is perfect for sharing! Once you have made the infused alcohol you can make any flavoured popsicle you like. These popsicles are fun and are meant for responsible consumption.
To make Cannabis Infused Alcohol:
Fill a large mason jar with clean dry shake, do NOT pre-grind.
Pour in alcohol, usually Vodka and seal tight.
Put jar in a warm dark place for 4 weeks, shake occasionally.
Then strain out all plant material.
Store liquid into a dark coloured glass container and put into fridge.
*Can be use in cocktails, with caution.
*Or used as a medicinal tincture, which is a medicine made by dissolving a drug in alcohol. If taken orally start with 2 ml a few times a day, increase slowly if needed.
Watermelon flavoured Popsicles:
4 cups of fresh cut watermelon
1 tablespoon of agave syrup
4 oz of Cannabis Infused Vodka
Peach Flavoured Popsilces:
3 cups fresh cut peaches
1 fresh cut orange
1 tablespoon of agave syrup
4 oz of Cannabis Infused Vodka
Directions:
Wash and cut fresh fruit
Blend fruit with remaining ingredient for 30 seconds to 1 minute, don’t over mix.
Pour mixture into popsicle molds and freeze overnight.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Susie's "daytime cookies"

Susies Cookies | Weed Girls

Susies Cookies | Weed Girls

By Susie, Miss Metal

I like to have a variety of edibles at varying strengths. The following recipe is for my “daytime cookies” they are strong but not too strong, I also make them (usually) quite small so I can regulate my dose more efficiently. I do have a recipe for Susie’s “space cookies” and as implied by the name, those cookies will send you to the moon… figuratively speaking of course. I’ll save that recipe for another day.
Anyways here we go!

To start we have to make the butter. Mmmm… green butter is one of my favourite things to make it smells amazing.
-1 ounce of cannabis (ground)
-2 cups of water
-1 pound of butter
Stick em in the crockpot and stir from time to time.
Seriously it’s that easy! The longer you leave it in the better. I leave mine in the crockpot on a low setting for at least two hours.
After I remove the access plant matter by straining it through a cheesecloth, I then place plastic wrap over the bowl containing the butter (and water) and place the bowl in the fridge to cool overnight. In the fridge the cream and the water will separate, the Canna-butter will reform on the top. I then take a knife and run it along the edge of the bowl and remove the Canna-butter from the water. The water looks quite gross afterward, this is the reason I use the water method, without it all of that grossness would be in my beautiful Canna-butter affecting the taste in the end.
I scrape the bottom off using a spoon and separate the less desirable butter (this is still good butter it just needs to sit for a little longer).

Now that I have my Canna-butter I can move on to making cookies.
For this batch, I just used Betty Crocker premixed cookie packages, peanut butter cookies and sugar cookies. The peanut butter package doesn’t call for butter, but I put a quarter pound in it and they turn out amazing!

After my cookies are cooled I like to add a little icing sugar, lots of the sugar cookies and a little drizzle on the peanut butter ones.
I just use a simple mix
-icing sugar
-milk
-a dash of vanilla
-and some food colouring
I personally like to go a little heavy on the milk making a rather runny mixture and pour it on the sugar cookies. When it drys and it looks fantastic, this also makes it easy to drizzle cute little spots of icing sugar over the peanut butter cookies.
I hope anyone who tries’s this recipe at home has a safe and delicious time with it. I will post my “Space Cookies” recipe soon for all my friends who need a stronger pain killer for evenings.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Medicated Double Chocolate Cookies

Double Chocolate Cookie | Weed Girls

Double Chocolate Cookie | Weed Girls

By Kelly Gibson

Double down on the chocolate I say! Because there’s never enough, right? This IBD friendly recipe has less sugar and fat than the original version. The extra chocolate helps to disguise the marijuana flavor and are one of my favorites. On top are some gold sprinkles, because these cookies are special!

There are two phases to cannabis conversion:

1) ‘Dry Cure’ use dry clean ‘shake’ or bud.

Start by removing the large sticks, grind it up and sift before curing.

Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour.

Or place in an oven at 150 degrees for 15 minutes.

2) Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.

‘Classic’ Butter Method:
Put your ‘cured’ shake flour into a pot with the butter.Simmer on low for 30 minutes approximately.
Use a strainer to remove the plant material.
Then cool completely, place in airtight container, and use as normal.
For a mild dose, it’s recommended to use 0.75 grams of marijuana a serving, approximately 6 grams for 1/2 cup of butter.  As per Mary Jean Dunsdon (aka Watermelon) recommendations.

 

Ingredients: (makes apex 24 cookies)

1/2 cup Cannabis-infused butter, softened

1/4 cup white sugar

1/2 Coconut Sugar

1 large egg white

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chocolate chips (reduced sugar)

1/2 cup Reese® Peanut Butter Baking Chips

Gold sprinkles (optional)

Directions:

Preheat oven to 350F (175C).

Line cookie sheet with parchment and set-as-side.

Using a large bowl beat together the butter and sugar until fluffy.

Then add the egg whites and vanilla, mixing well.

In a small bowl sift the flour, cocoa powder, baking soda and salt together.

Then add it to the wet mixture, stir well until combined.

Mix in the chocolate chips and peanut butter chips.

Roll dough into 2 inch balls and place on cookie sheet, flatten with a fork.

Bake cookies for 8 to 10 minutes, do not overbake.

Let cool for 5 minutes before transferring to wire racks to cool completely.

*The use of this information is intended for patients of Medical Marijuana and is not an endorsement for illegal activities.

Cannabis Infused Alcohol Tincture

Tincture | Weed Girls

Tincture | Weed Girls

by Kelly Gibson

To make Cannabis Infused Alcohol:

Fill a large mason jar with clean dry shake, do NOT pre-grind.
Pour in alcohol, usually Vodka and seal tight.
Put jar in a warm dark place for 4 weeks, shake occasionally.
Then strain out all plant material.
Store liquid into a dark coloured glass container and put into fridge.
*Can be use in cocktails, with caution.
*Or used as a medicinal tincture, which is a medicine made by dissolving a drug in alcohol. If taken orally start with 2 ml a few times a day, increase slowly if needed.

Medicated Pan-Fried Plantains

by Kelly Gibson

Medicated Pan-Fried Plantains | Weed Girls

Medicated Pan-Fried Plantains | Weed Girls

This healthy medicated snack is easy to make and is so versatile.You can grill Plantains, bake them, boil them, fry them, have it with sour cream, on ice cream, wrap them in bacon and can even be made into soup. This is a great way to ingest cannabis oil, for those who prefer not to smoke.Please be very careful with the hot oil.

To make the Cannabis Infused Oil: Put one ounce of the ‘cured’ shake flour into a Crock-Pot with 6 cups of Grapeseed oil, on low for 4-5 hours. Let cool and strain the oil from the cannabis (plant matter), if desired. Store infused oil in a glass jar or container, with a tight lid. Then use it you’re cooking and baking as usual.

It can also be taken orally or rubbed directly onto the skin. *When using the oil conversion method it’s recommended to use ‘Grapeseed oil’because it takes higher temperatures better.

To make Plantains:

1/2 cup Cooking Oil, approximately

20ml (or 2 grams) of Cannabis Infused Oil

2 ripe Plantains, large

Directions:

Preheat the plain oil in a large, deep skillet over medium-high heat. Peel the plantains and cut them into diagonal, 1/2 inch pieces. Use the plain cooking oil first to fry the plantains, about 2 minutes on both sides. Add the Cannabis Infused Oil near the end to heat it through. Fry the pieces in small batches, until browned and tender. Use a paper towel to drain excess oil.  *I prefer to eat these while they’re still warm.

Banana Bread

by Chronic Queen

3 mashed bananas
1 1/2 cups flour
1 cup white sugar
1 egg
1/4 cup canabutter
1/4 cup butter/margerine
1 tsp baking soda
Dash of salt

 

Add all ingredients in order than put in muffin or bread loaf pans and bake at 350°f until golden brown on the tops about 18-20 minutes

Homemade Crazy Canna-Bread

Have you ever had Little Caesar’s Crazy Bread? This cannabis recipe is perfect for sharing with friends who also enjoy consuming edibles. And is a great way to use some Cannabis Infused Cooking Oil, which is easy to make at home. For best results I recommend you make the dough the day before and refrigerate, allowing it to ferment overnight for the best flavour. The dough can be kept in the refrigerator for up to three days.

 

Make Cannabis Infused Oil (See below for recipe.)

 

Serves 4 – 5

 

To make dough:

1 (8 grams) package Pizza Yeast
1 & 1/2 teaspoons of sugar
2/3 cup warm water (130 degrees F/55 degrees C)
2 1/2 cups flour
3 tablespoons olive oil
1/2 teaspoon salt

 

Ingredients:
2 – 3 grams of Cannabis Infused Cooking Oil for drizzling on top.
1/2 teaspoon of minced garlic (more if you prefer)
1/2 cup grated Parmesan cheese
Serve with Marinara sauce for dipping (optional)

 

 

Directions:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Add the flour, sugar and salt into a medium bowl and mix together.
  • Pour half the flour mixture and the undissolved yeast into a standing mixer.
  • Pour in warm water and oil, mixing until blended.
  • Stir in remaining flour mixture and beat until smooth.
  • On a lightly floured surface knead dough for 4 minutes.
  • Roll dough into a rectangle and cut into 1 inch wide pieces, then place on the cooking sheet.
  • Mix the Cannabis Infused oil with the garlic and drizzle on top of each piece.
  • Then sprinkle some parmesan cheese, evenly on each piece.
  • Bake in preheated oven for 15 minutes, or until golden brown.

Medicated Peanut Butter & Chocolate Chip Cookies

by Kelly Gibson

What’s your favorite kind of peanut butter? Chunky or smooth, it is up to you! This recipe is simple to make, is IBD friendly and gluten free too.

Decarboxylate your Cannabis first, this term technically means ‘removing a carbon atom from a carbon chain’. Can use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing. Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour. Or place in an oven at 150 degrees for 15 minutes.

 

Ingredients:

1/2 cup brown sugar

1 large egg white

1/2 cup peanut butter (I used chunky)

1/2 tsp baking soda

6 grams cured *shake flour

1/2 cup chocolate chips (reduced sugar)

 

Directions:

  1. Preheat oven to 350F (or 175C)
  2. Blend the sugar and egg white together until mixture is light and fluffy.
  3. Add the peanut butter of your choice and mix well.
  4. Add the baking soda to the *shake flour and combine with the wet ingredients.
  5. Mix in the chocolate chips.
  6. Roll dough into 2 inch balls, pressing each with a fork to flatten.
  7. Place on untreated cookie sheet and bake for appx 12 minutes, until slightly brown.
  8. Let cool completely before storing.

 

*The use of this information is intended for patients of the #MedicalMarijuana program and is not an endorsement for illegal activities.

Oatmeal Raisin Reese® Pieces Canna-Cookies

by Kelly Gibson

This cannabis cookie recipe is a favourite around my house. It’s got everything and the kitchen sink, so the saying goes. Giving it so much flavour, helps the cannabis to taste good also. Best to eat one while it is still warm! This dough freezes well, up to 6 months.

 

There are two phases to cannabis conversion:

1)     ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing.  Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour.  Or place in an oven at 150 degrees for 15 minutes.

2)     Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.

 

‘Classic’ Butter Method: Put your ‘cured’ shake flour into a pot with the butter.  Simmer on low for 30 minutes approximately.  Then cool completely, place in airtight container, and use as normal. For a mild dose it is recommended to use a maximum of 0.75 grams per person (or serving). Equals approximately 18 grams of cured marijuana per 24 cookies, or 1 cup of butter.

 

Ingredients:

1½ cups packed brown sugar

1 cup Cannabis Infused Butter, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1½ cups flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup Reese® Pieces

½ cup Golden Raisins

(optional ½ cup shredded Coconut)

 

Directions:

  • Preheat oven to 350°F (177C).
  • Beat brown sugar and butter in a large bowl, until mixture is light and fluffy.
  • Add vanilla, egg and mix well.
  • Mix in oats, flour, baking soda and salt.
  • Add the Reese® Pieces, golden raisins and coconut (optional).
  • Roll the dough into small balls and place onto an ungreased cookie sheet, about 2 inches apart.
  • Bake for 10 to 12 minutes, or until golden brown.
  • Cool for 5 minutes before moving them from cookie sheet to wire rack to cool completely.

Salted Caramel Chocolate Chip Canna-Cookies

By Kelly Gibson

This is a fun and simple recipe specifically for patients who prefer not to smoke cannabis, but to ingest it for medical purposes. To make these cookies you will need cannabis butter, instructions are below. Making the butter was the hardest part, and I must warn you it didn’t smell nice either. But don’t let that fool you, it tasted wonderful. The dosage was mild and can increased slightly if you prefer. I found I was able to eat a couple without any negative effects. Im so excited to try this one again!

 

To make Canna-butter put the ‘cured’ marijuana flour into a crockpot (or stove top) on low for half an hour. Do NOT over heat. Let cool and store in an air tight container until further use. For a mild dose it’s recommend to use 0.75 grams of marijuana a serving, approximately 6 grams for 1/2 cup of butter. As per Mary Jean Dunsdon (aka Watermelon) recommendations.

 

Ingredients: (Makes approx. 12 cookies)

1/2 cup cannabis butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg white (or egg replacer)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon Himalayan Pink Salt, plus some for sprinkling
1 cup semisweet chocolate chips
12 ROLO Chewy Caramels

 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the cannabis butter, white, and brown sugar until smooth.
  3. Add the egg white, and then stir in the vanilla.
  4. Dissolve baking soda, and salt in hot water. Mix with batter.
  5. Stir in flour, then the chocolate chips.
  6. Pre-roll 24 small balls of dough. Then flatten one in the middle with your thumb. Place a ROLO in the center, and gently wrap another flattened dough ball around. Rolling cookie together into one, repeat.
  7. Sprinkle a pinch of salt on top of each.
  8. Bake for about 10-12 minutes in the oven, or until golden browned.

 

***Disclaimer, the use of this information is intended for patients of Medical Marijuana, and is not an endorsement for illegal activities.

Shortbread Cookies

By Kelly Gibson

 

Put the Cannabis in the coconut I say! Along with the lime, I also used some homemade lemon extract to make this extra special.

 

To make Cannabutter:

There are two phases to cannabis conversion:

1)     ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing.  Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour.  Or place in an oven at 150 degrees for 15 minutes.

2)     Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.

 

‘Classic’ Butter Method: Put your ‘cured’ shake flour into a pot with the butter.  Simmer on low for 30 minutes approximately.  Use a strainer to remove the plant material, then cool completely, place in an airtight container, and use as normal.

 

Ingredients: (makes approx 24 med sized cookies)

1 cup (2 sticks) cold Cannabutter, cut into small pieces

1/2 cup granulated sugar

2 tablespoons lime zest (2-3 limes)

1 teaspoon flavored extract (lemon or vanilla)

1/2 cup shredded coconut, toasted

2 1/2 cups all-purpose flour

 

Lime Glaze Ingredients:

2 cups powdered sugar

1 tablespoon lime juice

2-3 tablespoons water

1 teaspoon lime zest (1 lime)

 

Directions:

  1. Preheat oven to 325F (175C) and line baking sheet with parchment paper.
  2. Spread the shredded coconut evenly and bake for 5 mins until toasted.
  3. Using a mixer cream the Canna-butter with the sugar until fluffy.
  4. Then mix in the lime zest and flavoured extract.
  5. Add the toasted coconut.
  6. Mix in flour and combine well.
  7. Knead dough into a ball, using your hands, until smooth. *Keep dough cold, so try to work quickly.
  8. Lightly flour your work surface and roll dough until is 1/4 inch thick.
  9. Use a cookie cutter of your choice to cut out the dough.
  10. Place cookies about an inch apart onto baking sheet.
  11. Bake for 15-17 mins, until lightly browned and cool completely before adding the glaze.
  12. In a bowl mix the powdered sugar with the lime juice, water and lime zest.
  13. Drizzle glaze onto cookies as desired and let stand until it has set.

Cannabis Infused Cooking Oil

Cannabis Infused Cooking Oil 

By Kelly Gibson 

There are two phases to Cannabis conversion: 

1)     ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing.  Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour.  Or place in an oven at 150 degrees for 15 minutes. 

2)     Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin. 

To make Cannabis Infused Cooking Oil: 

Pour 3 cups of Grapeseed oil into a Crock-Pot. 

*Grapeseed oil has a higher cooking temperature than most. 

Add 14 grams of ‘cured’ Cannabis into the Crock-Pot and mix well with the oil. 

Cook on low for a minimum of an hour, up to five hours. 

Let cool for a short while before straining the Cannabis from the oil and pouring it into a dark coloured (preferred) glass container. 

*Be careful handling the hot oil. 

Once completely cool, seal and store in the fridge for up to 3 months. 

Recommended minimum dose:   

If baking or cooking with the oil, start with 0.75 grams to 1 gram per serving.   

If taken orally start with 2 ml a few times a day, increase slowly if needed. 

*Do NOT smoke this product 

**Be careful to not ingest too much THC or Indica (strain) in the daytime, unless directed by a physician.