Sunday, 21 December 2008

Cooking with Cannabis Seeds

There are plenty of recipes for cooking with cannabis, but I've only recently come across a series of recipes for cooking with cannabis seeds! This selection courtesy of

Cooking with Cannabis Seeds

Before use soak the seeds for at least 4 hours or over night - they become more nutritious, more digestible and more delicious. Important: Do not over heat over 80F as this destroys the nutritional quality of the seed oil.

Cannabis Paste: After soaking add any other seeds you wish plus other herbs to taste such as cumin, coriander and grind into a paste in a pestle & mortar or coffee grinder or similar device. You can also use this to add (at the end of cooking) to soups and other dishes.

Cannabis Milk: Use the cannabis paste made as above or seeds just on their own, to whisk in a blender with mineral water. Add fruits and more butter and blend more for smoothie of perfection. Use the remaining pulp in your cannabis paste making or just add (at the end of cooking so as not to over heat) to dishes for extra creamy flavor.

Red Lentil, Chickpea and Sprouted Hemp Seed Falafel.


2 Cups Red Lentils.
3 Cups Chickpeas - soaked over night
1 Cup of soaked cannabis seeds
1 Medium Onion - chopped
2 Cloves Garlic - chopped
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 cup of Rolled Oats
1 Pint of Vegetable Stock
Olive Oil, Sea Salt & Ground Pepper (to taste)

Cooking Instructions:

Boil the chickpeas in fresh water until tender. Leave to stand to one side. Fry the onions and garlic without color adding the cumin and coriander and mix well. Add the washed red lentils and vegetable stock to just cover the lentils, simmer gently for about 15 minutes until all the stock is absorbed and the lentils are tender. In a blender, puree the strained chickpeas and add to the red lentils, season to taste, mix in the oats and cannabis seed. Leave to stand for 20 minutes in a cool place to absorb the moisture and the mix becomes workable to form small patties. Dip in Oats and shallow fry until golden brown. Serve in pitta bread with salad, and vegan mayonnaise.

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