Incredible Edible Eggs

Incredible Edible Eggs

Spring has sprung and what better symbol of the new season and its new beginnings than the incredible, edible egg?  Add to the fact that so many of us will have lots of hard boiled eggs hanging around after Easter, and there’s no better time to explore some medicated recipes that will help use them up (don’t worry if you don’t celebrate Easter, boiled eggs are easy to make anytime).

 Dank Deviled Eggs

An old-fashioned favorite, deviled eggs are just as popular today as they were in our grandparent’s days, even more so when Mary Jane enters the mix!

Yield: 12 deviled egg halves

Serving Size: 2 deviled egg halves

6         hard-boiled eggs
3 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
3/4 teaspoon prepared horseradish
3/4 teaspoon apple cider vinegar
1/4 teaspoon sugar
Salt and pepper to taste
1 1/2 grams decarboxylated* kief or finely crumbled dry hash**
1/8 teaspoon paprika

Cut eggs in half lengthwise and carefully scoop out the yolks into the bowl of a food processor. Add mayonnaise, mustard, horseradish, vinegar, sugar, salt, pepper, and kief or hash.  Purée until mixture is smooth. Transfer contents of food processor to a pastry bag fitted with a star tip. Pipe egg yolk mixture into hollowed-out egg whites. Alternately, you can simply spoon the egg yolk mixture into the egg whites with a teaspoon. Sprinkle tops of eggs lightly with paprika. Refrigerate until ready to serve.

Sativa Scotch Eggs

This favorite pub food snack is easy to medicate because you use actual ground bud in the recipe!  No need to make butter or oil.  You don’t having to get carried away with the grinding the marijuana either, just grind as you would if you were rolling a joint, decarboxylate (see note below) and mix it in. The sausage wrapped eggs are great served hot or cold.  They even pack well for a picnic.  Serve with a good spicy mustard.

Yield: 4 Scotch Eggs
Serving Size: 1 Egg/ 2 Egg Halves

4 hard boiled eggs
1/2 pound spicy sausage meat, casing removed (is necessary)
1/2 teaspoons dried thyme
1/2 teaspoons dried basil
2 grams decarboxylated* ground marijuana**
1/2 cup flour, divided
3/4 cup dry breadcrumbs
1/2 teaspoon salt
1 teaspoons pepper
2 eggs, beaten
oil for frying

Peel the eggs and set aside. Mix sausage, spices, and ground bud in a small bowl until evenly combined. Divide sausage mixture into 4 equal portions, set aside. Mix breadcrumbs with salt and pepper, set aside.

Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, flatten it then shape a coating around the hard-boiled egg, completely enclosing it on all sides. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet over medium-high heat. Once oil is hot enough to sizzle when a drop of water is placed in it, add eggs to pan.  Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each egg in half and serve with mustard.  Store leftovers in the fridge for up to 3 days.  Eat cold or warm in the microwave.


* To decarboxylize your kief, hash or bud for maximum potency, place in an oven safe bowl and heat for 15 minutes at 250 degrees F before adding to the recipes.

** Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here:


Ganja And Goat Cheese

Ganja and Goat Cheese

Anytime goat cheese is used in a recipe it invariably elicits a certain impressed response from guests.  All of a sudden you, the cook, are seen as a gourmet.  But using this ingredient need not be difficult, as these two ultra easy snack recipes show.  Both use finely ground (powdered style) hash, or even better dry ice kief, which completely dissolves into the goat cheese.  Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 275 degrees F for 25 minutes.

Bacon Wrapped Goat Cheese, Ganja, and Jalapeno Stuffed Dates

These little snacks pack a powerful flavor punch of smoky, creamy, sweet, and spicy!

Yield: 8 Stuffed Dates
Serving Size: 2 Stuffed Dates

8 medjool dates
4 tablespoons creamy goat cheese
2 teaspoons decarboxylated kief or finely ground hash
16 thin slices jalapeno pepper
4 slices bacon
about 1 tablespoon honey

Preheat over to 425 degrees F. Mix kief or ground hash with goat cheese until well blended.  Set aside.

Cut a lengthwise slit in each date, taking care not to cut all the way through.  Remove pit.  Divide the goat cheese/cannabis mixture evenly between the dates, stuffing the cavity of each one.  Press a slice of jalapeno into each date cavity along with the goat cheese.

Slice each piece of bacon in half, lengthwise.  Wrap the each bacon around the stuffed date and place, seam side down, on a parchment paper lined baking sheet.  Bake for 12- 15 minutes or until bacon has browned.  Use tongs to remove stuffed dates to a serving plate.  Drizzle honey over the top and serve.

Baguette Slices with Goat Cheese, Ganja, Roasted Pepper and Basil

Despite this recipe’s sophisticated title, this is no more difficult to make than a peanut butter and jelly sandwich.  Especially if you pick up a jar of already roasted peppers at the market.

Yield: 8 Pieces
Serving Size: 2 Pieces

1/3 cup creamy goat cheese
2 teaspoons decarboxylated kief or finely ground hash
8 small baguette slices
8 slices roasted red or yellow bell pepper
2 tablespoons fresh basil, chiffonade

Mix kief or ground hash with goat cheese until well blended.  Spread each bread slice with goat cheese/cannabis mixture, dividing evenly between the 8 slices.  Top each bread piece with a slice of roasted pepper and sprinkle with freshly cut basil.  Serve.

Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here:

Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Her blog is


Cool Cannabis Soups

Cool Cannabis Soups!

Get Ready for Hot Summer Fun with Cool Cannabis Soups!

The heat is on and last thing you’re probably thinking of right about now is soup.  But think again.  These chilled warm weather medicated soups will cool everything down.


Ganja Gazpacho

For the best flavor, make this healthy Spanish chilled vegetable soup in the height of summer when tomatoes are at their finest.

Yield: 6 cups
Serving Size: 1 cup

5 medium ripe tomatoes
1 medium cucumber, peeled and seeded
1 medium yellow, orange or red bell pepper
1 or 2 jalapeño peppers, cored, seeded, and minced (optional)1 teaspoon minced garlic
2 tablespoons fresh minced Italian parsley or cilantro
1 (12-ounce) can tomato juice or vegetable juice
1/4 cup red wine vinegar
1/4 cup canna-olive oil
Salt and black pepper to taste

Roughly chop (or use a food processor to roughly chop) tomatoes, cucumber, and bell pepper. Stir in minced garlic, parsley or cilantro, jalapeño, if using, tomato or vegetable juice, red wine vinegar, and cannabis-infused olive oil. Stir well to combine and integrate all ingredients. Season to taste with salt and pepper. Serve cold. Leftovers will keep for a day in the refrigerator.



Chilled Blueberry Yum Yum Soup

This healthy vegan soup uses hash, or even better, dry ice extracted kief, which dissolves easily in food.  If using kief you will need to decarboxylize it first (I like to do this with hash too to make sure we are extracting maximum potency).  Place in an oven safe bowl and heat for 15 minutes at 300 degrees before adding to the recipe.

Yield: 2 Cups
Serving Size: 1 Cup

1 pint fresh blueberries
1/2 cup orange juice
1/4 cup lime juice
1/3 cup honey
1/8 to 1/2 gram finely ground hash or kief (see note above)
4 large fresh mint leaves
3/4 cup coconut milk
fresh mint leaves for garnish

In a small saucepan over medium-high heat, heat blueberries, orange, lime juice, honey, and hash or kief.  Cook until blueberries start to pop.  Place the mixer in a blender or food processor (or use an immersion blender) along with the remaining ingredients and puree until smooth.  If you want a smooth soup you can strain this mixture, but I usually don’t bother, as the extra fiber is good for you.  Refrigerate until cold.  Serve cold garnished with additional mint leaves.  Store leftover in the refrigerator for up to 2 days or freeze for longer storage.  Simply thaw, stir and enjoy.


Springtime Favorites 2014

Springtime Favorites

Spring is here!  Why not celebrate with some of the season’s favorite ingredients?  When you eat seasonally you can support local agriculture while reducing the environmental impact of trucking in foods from far away.  So let’s look towards asparagus and strawberries, both of which should be starting to appear in the markets, right about now.


Stir Fried Shrimp & Asparagus

This satisfying stir-fry dinner goes together in a flash.  Serve over rice or your favorite Asian style noodles.

Yield:    4 Cups
Serving Size: 
1 Cup plus rice or noodles

1/2 teaspoon minced garlic
2 tablespoons minced fresh ginger
1/3 cup chicken or vegetable stock
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons cornstarch
3 tablespoons melted cannabis infused butter*
4 teaspoons vegetable or canola oil, divided
1 pound peeled fresh medium raw shrimp
2 cups fresh trimmed asparagus pieces (cut each stalk into 4 to 5 pieces)
4 ounces sliced white, cremini, or shitake mushrooms
4 green onions, white and green parts, minced


Whisk together garlic, ginger, stock, vinegar, oyster sauce, sesame oil, sugar, salt, pepper, and cornstarch until well combined.  Whisk in melted cannabis infused butter until well combined and mixture is emulsified.  You can alternately prepare sauce in a small food processor.  Set aside.


Heat a wok over high heat.  Add 2 teaspoons oil and swirl to coat wok.  Add shrimp and stir fry just until cooked, about 4 to 5 minutes.  Remove shrimp from wok and set aside.  Add remaining 2 teaspoons oil to wok and swirl to coat.  Add asparagus, mushrooms, and green onions to wok and stir-fry until crisp-tender, about 6 minutes.  Return shrimp to wok and stir to combine ingredients.  Stir sauce and pour over ingredients in wok.  Cook, stirring constantly, for about a minute or until sauce heats through, thickens, and evenly coats the food.  Serve immediately over rice or noodles.


Kush Covered Strawberries

Everyone always oohs and ahhs over Chocolate Covered Strawberries, but they aren’t difficult to make.

Yield: 6 Chocolate Covered Strawberries
Suggested Serving: 1 Berry

6 ounces dark or milk chocolate
2 ounces white chocolate (optional)
about 12 extra large strawberries
1 ½ to 3 grams finely ground hash or decarboxylated kief*

Take care when melting chocolate or you can easily end up with a grainy mess. The lighter the chocolate, the higher the chances of this happening. The most important thing to remember is that chocolate melts better at lower temperatures. Never let your chocolate get above 115° F. Also avoid getting even a single drop of water into your chocolate as this can also cause it to turn grain.  Likewise make sure the berries are completely dry before dipping.


The best method is using a double boiler (one pot that holds the chocolate that fits over another which contains about an inch or two of simmering water). If you don’t have a double boiler, you can use a heatproof bowl, which is large enough to be suspended over a pot without its bottom touching the simmering water. Stir the melting chocolate often. Remove from the heat as soon as the chocolate is melted and stir in the finely ground hash or kief until smooth.


Alternatively, you can melt chocolate in a dry oven. Place grated chocolate in a metal bowl and place it in an oven set at 110° F (if your oven doesn’t go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt in about an hour.  Again, stir in the ground hash or kief once chocolate has melted.


Once the chocolate has melted and hash has been mixed in, dip dry strawberries in the chocolate, using a spoon to help cover the berries.  Place coated berries on waxed paper to set.  (If you want to speed the process, set in the freezer for a minute.)


If you want to add decorative white chocolate, as in the photo above, melt the white chocolate using the dry oven or double boiler method (avoid microwave melting of white chocolate as it’s super tricky and with certain brands, impossible).  Once melted, dip a fork into the white chocolate and move it back and forth over the set chocolate dipped berries, letting the white chocolate drip as you go.  Let set.


While you can make these up to a day in advance, several hours is best.  The riper your berries, the less time they will keep, however, less ripe berries don’t taste as good, so it’s a Catch-22.  Store in the refrigerator until ready to serve.



Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here:



Winter Soups And Salads


Warm soups are a natural at this chilly time of year, but just because the weather is cold doesn’t mean that fresh salads can’t still be delicious, and seasonal.  Pair these two staples together add some crusty bread and you have a great healthy winter meal.  Here are some tasty recipes to get you started!



Here’s a sophisticated soup with a sweet, ever so slightly spicy flavor.




1/2 large butternut squash

1 1/2 teaspoons butter

1 1/2 teaspoons olive oil

1/2 medium onion, peeled and diced

1/2 teaspoon minced garlic

1/3 cup orange juice

2 1/2 cups chicken or vegetable stock

1/2 teaspoon dried coriander

3/4 teaspoon curry powder

1/8 tsp. cayenne, more to taste,

optional Salt and pepper to taste

1/3 cup cream or half and half

1 gram finely ground hash or kief*


Use a large chef’s knife to cut squash in half.  Spoon out the seeds and use a vegetable peeler to peel off the outer yellow layer of the squash.  Cut peeled squash into 1-inch chunks.  Heat butter and olive oil in a large stock pot over medium-high heat.  Add onions and garlic and sauté for 1 minute.  Add cubed squash and cook, stirring frequently, for 3 minutes. Add orange juice, stir and cook for another 2 minutes.  Stir in stock, coriander, curry powder, and cayenne.  Stir to blend and season to taste with salt and pepper.  Bring mixture to a boil, lower heat, cover and simmer for about 45 minutes, stirring occasionally, or until squash is very tender.  Remove from heat.  Use an immersion blender to puree the soup.  Alternatively transfer soup, in batches, to a blender or food processor to puree. 


In a small saucepan, stir kief in cream or half and half over low heat until mixed and dissolved.  Whisk cream into heated pureed soup in a slow  steady stream.  Serve immediately.



For the best, most intensely flavored onion soup, take some time and brown the onions until they are a deep mahogany brown.





2 tablespoons unsalted butter

1 tablespoon olive oil

1 large sweet onion, such as Maui or Vidalia

2 large shallots

2 large leeks, white and pale green parts only

1 tablespoon minced garlic

1/2 cup dry sherry

6 cups beef stock

1 teaspoon Worcestershire sauce

1 bay leaf

2 grams kief or hash*

1 teaspoon balsamic vinegar

Salt and pepper to taste

4 slices French baguette (preferably day-old)

1 1/3 cup shredded Gruyère or Swiss cheese


Heat butter and olive oil in a large pot over medium heat. Add sweet onion, shallots, and leeks and sauté, stirring occasionally, until starting to brown, about 10 minutes. Reduce heat to low and continue to cook the onion, still stirring every 5 minutes or so to scrape brown bits from the bottom of the pan, until the onions are deep brown, about 20 minutes. Add garlic and sauté for another 2 minutes. Increase heat to medium-high and deglaze pan with the sherry, scraping up all the brown bits from the bottom. Cook until most of the sherry is gone, about 2 to 3 minutes, then add stock, Worcestershire sauce, and bay leaf. Bring to a boil, reduce heat to low, and simmer for about 30 minutes.

Preheat broiler. Remove bay leaf from soup. Stir in kief or hash until dissolved. Stir in balsamic vinegar. Remove soup from heat and divide among 4 ovenproof bowls. Arrange bowls on a baking sheet. Sprinkle half the cheese over the soup in the bowls. Add a baguette slice to each bowl and top with the remaining cheese. Place baking sheet of bowls under the broiler until cheese is melted and lightly browned, about 3 to 4 minutes. Serve immediately.



I call this my Texas Waldorf Salad because I substituted the traditional walnuts with a favorite Texas crop, pecans.  I also kicked up the flavor a bit with some spicy cayenne pepper, for a sweet/spicy sensation.  And since we are trying to make things healthy, I cut the traditional recipe’s high fat content by mixing in some plain yogurt. 




1/4 cup plain yogurt

1/4 cup mayonnaise

2 teaspoons lemon juice
2 teaspoons honey
1/4 teaspoon (more to taste) cayenne pepper
2 grams finely ground hash or kief*
1 teaspoon pepper
1/2 teaspoon salt

2 tablespoons finely chopped Italian parsley
2 celery ribs, finely chopped
2 medium apples, peeled, cored and finely chopped
3/4 cup seedless red grapes, halved
1/2 cup toasted pecan pieces
lettuce leaves for serving


Combine all dressing ingredients until well mixed.


In a small bowl, combine all the salad ingredients.  Toss with dressing until well coated.  Place a lettuce leaf on each of two serving plates and mound 1/2 the salad on each.  Serve immediately.

* If using kief you will need to decarboxylize it first (I like to do this with hash too).  Place in an oven safe bowl and heat for 15 minutes at 300 degrees before adding to the recipe.



To save time the day of your dinner, prepare the dressing up to 2 days ahead of time and keep in the refrigerator until it's time to toss and serve the salad.






2 tablespoons balsamic vinegar

1/3 cup cannabis infused olive oil*

1/4 cup fresh pomegranate seeds

1 tablespoons sugar

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

salt and pepper to taste


8 cups mixed salad greens

2 medium Granny Smith apples, peeled and diced

1/2 cup pomegranate seeds

1/3 cup toasted sliced almonds

1/3 cup crumbled blue cheese

Combine dressing ingredients in a blender or food processor and puree until smooth.  In a large bowl, toss together the salad ingredients with the dressing until well combined.  Divide among salad plates and serve immediately.


Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here: