A Middle Eastern Feast with a Twist
If you want to impress your friends with your internationally-flavoured cuisine as well as show them a good time, there’s a quick and easy way to make an impression. A Middle Eastern feast of dips and flatbreads is simple to prepare and a little goes a long way. What’s the twist you ask? Well, if you incorporate a sprinkling of marijuana seeds into the recipes you will not only enhance the flavour, you will improve the mood of your dinner party no end!
Houmous
Mix up a 400g can of chickpeas, lemon juice, a crushed garlic clove and 2 tablespoon of tahini paste. Whizz it all up in a blender with a little water to moisten and at the last minute add in some crushed marijuana seeds and stir through.
Baba Ganoush
Grill 2 large aubergines then peel and leave to cool. In a mortar dish, crush 2 cloves of garlic and some salt. Then, in a food processor, blend the aubergine and garlic along with lemon juice, 2 tablespoons of tahini, some yoghurt, cumin and pepper. Transfer to a serving dish and drizzle with olive oil, parsley and a sprinkling of crushed marijuana seeds.
Flatbread
This is so simple you barely need the recipe; but here it is. Normal traditional flatbread has only three ingredients: flour, water and salt. But our special recipe has a fourth – marijuana seeds.
In a large bowl, mix up 500g of white flour, 2 teaspoons of salt, a teaspoon of crushed marijuana seeds and 300ml of water (you can add a couple of teaspoons of olive oil too). Knead it all together thoroughly to make a soft dough, then divide into portions and roll out flat. Fry each portion in a shallow frying pan until browned on both sides – done!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Showing posts with label marijuana seeds. Show all posts
Showing posts with label marijuana seeds. Show all posts
Tuesday, 25 May 2010
Wednesday, 19 May 2010
Stuffing Marijuana Seeds Style
There’s nothing quite like a few balls of homemade stuffing to make your roast dinner complete on a Sunday. But do you get a little tired of the same sausage, sage and onion recipe week in week out? Why not add a few marijuana seeds and try a new style of stuffing that comes with a bit of a crunch?
Ingredients
2 sliced onions,
25g butter (or canabutter if you happen to have some made up)
1 apple, peeled and diced
800g Cumberland sausage meat
1 Handful of sage, finely chopped
140g breadcrumbs
1 Handful marijuana seeds
Method
Add the butter and sliced onion into a frying pan and heat for approx five minutes or until the onion is browned. Add the diced apple and briefly cook. Take the pan off the heat and leave to cool.
Once cooled, add the remaining ingredients and roll up your sleeves. Use your hands to knead the mixture together until the sage, marijuana seeds and breadcrumbs are well mixed into the sausage meat. Then roll the mixture into balls, place them on a roasting tray and pop them in the oven for 30-40 minutes.
Simple stuffing, marijuana seeds style!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients
2 sliced onions,
25g butter (or canabutter if you happen to have some made up)
1 apple, peeled and diced
800g Cumberland sausage meat
1 Handful of sage, finely chopped
140g breadcrumbs
1 Handful marijuana seeds
Method
Add the butter and sliced onion into a frying pan and heat for approx five minutes or until the onion is browned. Add the diced apple and briefly cook. Take the pan off the heat and leave to cool.
Once cooled, add the remaining ingredients and roll up your sleeves. Use your hands to knead the mixture together until the sage, marijuana seeds and breadcrumbs are well mixed into the sausage meat. Then roll the mixture into balls, place them on a roasting tray and pop them in the oven for 30-40 minutes.
Simple stuffing, marijuana seeds style!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Monday, 21 December 2009
Christmas Cannabis Crackers
At Christmas time, there’s nothing nicer than a few crackers to whet your appetite in preparation for that Christmas Day lunch. And the best part? It’s a great way to use up last year’s supply of marijuana seeds, happy in the knowledge that Santa will bring you some more. This is a simple but satisfying Christmas treat.
Ingredients
1 packet of crackers (not the doughy ones, nice crisp crackers)
1 jar of crunchy peanut butter
1 packet of chocolate chunks
A handful of marijuana seeds
1 tbsp of castor sugar
1 tsp vanilla essence
Preheat the oven to 320 degrees, and prepare an oven tray lined with tin foil to prevent making a mess of your oven.
Next, use either a blender or a pestle and mortar to grind the marijuana seeds into a fine powder. After all, the peanut butter will have enough of a crunch to it!
In a mixing bowl, stir the chocolate chunks, marijuana seeds, and peanut butter together until smooth. Add a teaspoon of vanilla essence and stir again.
Take half of the packet of crackers, and using a flat blade or a blunt knife, smear the peanut butter mixture generously on each cracker. Next, place an unused cracker on the top of each one already covered. Press them together gently, being careful not to break the crackers, or to let any peanut butter ooze out of the edges.
Place in the oven for 20 minutes, or until the crackers are nicely browned and the peanut butter mixture resembles the filling of a biscuit. Place on a decorative plate, and sprinkle with castor sugar for that Christmassy feel.
Ingredients
1 packet of crackers (not the doughy ones, nice crisp crackers)
1 jar of crunchy peanut butter
1 packet of chocolate chunks
A handful of marijuana seeds
1 tbsp of castor sugar
1 tsp vanilla essence
Preheat the oven to 320 degrees, and prepare an oven tray lined with tin foil to prevent making a mess of your oven.
Next, use either a blender or a pestle and mortar to grind the marijuana seeds into a fine powder. After all, the peanut butter will have enough of a crunch to it!
In a mixing bowl, stir the chocolate chunks, marijuana seeds, and peanut butter together until smooth. Add a teaspoon of vanilla essence and stir again.
Take half of the packet of crackers, and using a flat blade or a blunt knife, smear the peanut butter mixture generously on each cracker. Next, place an unused cracker on the top of each one already covered. Press them together gently, being careful not to break the crackers, or to let any peanut butter ooze out of the edges.
Place in the oven for 20 minutes, or until the crackers are nicely browned and the peanut butter mixture resembles the filling of a biscuit. Place on a decorative plate, and sprinkle with castor sugar for that Christmassy feel.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Tuesday, 1 September 2009
Spicy Cajun Seafood Pasta
A few years ago a friend of mine who had a load of marijuana seeds (and a load of extra time on his hands!) started making up recipes to create some variety in the way he got his buzz! So if you’re planning a special dinner with some liberal friends and want to really create a buzz, he suggested trying adding some ground pot seed to your regular herbs and spices and let the party begin!
Ingredients
2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce marijuana seeds (powdered)
2 teaspoons rock salt
2 teaspoons ground black pepper
1 1/2 teaspoons paprika
1 teaspoon ground white pepper
1 cup chopped onions
1 cup chopped parsley
1/2 pound fresh peeled prawns
1/2 pound fresh scallops
1 cup grated parmesan cheese
1 pound linguine pasta
Directions
Pour your cream into a large frying pan and cook over medium heat until almost boiling, stirring constantly. Then reduce the heat and add your pot seed, basil, thyme, salt, pepper, paprika, onions and parsley.
Simmer until thickened (about 8 -10 minutes) then stir in all your fresh seafood. Cook just until the seafood is no longer transparent, then stir in your parmesan cheese making sure it is blended well.
Meanwhile be boiling your linguine in a large pot of salted water until al dente.
Spoon the sauce over the top of linguine and serve immediately. If you’re feeling decadent you can garnish with a few more ground marijuana seeds - bellissimo!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients
2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce marijuana seeds (powdered)
2 teaspoons rock salt
2 teaspoons ground black pepper
1 1/2 teaspoons paprika
1 teaspoon ground white pepper
1 cup chopped onions
1 cup chopped parsley
1/2 pound fresh peeled prawns
1/2 pound fresh scallops
1 cup grated parmesan cheese
1 pound linguine pasta
Directions
Pour your cream into a large frying pan and cook over medium heat until almost boiling, stirring constantly. Then reduce the heat and add your pot seed, basil, thyme, salt, pepper, paprika, onions and parsley.
Simmer until thickened (about 8 -10 minutes) then stir in all your fresh seafood. Cook just until the seafood is no longer transparent, then stir in your parmesan cheese making sure it is blended well.
Meanwhile be boiling your linguine in a large pot of salted water until al dente.
Spoon the sauce over the top of linguine and serve immediately. If you’re feeling decadent you can garnish with a few more ground marijuana seeds - bellissimo!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Thursday, 13 August 2009
Stoner Spaghetti and Meatballs
There’s nothing quite like stoner spaghetti and meatballs for a comforting supper after a long day’s work. You can choose whether to put your weed in the balls or the sauce, but personally I find that I get more of a buzz if I keep a bit in both. Where you put the progeny of your marijuana seeds is no-one's business but yours!
The Balls
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Mix all the ingredients together and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. This should feed around four people.
Stoner Spaghetti Sauce
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
The Balls
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Mix all the ingredients together and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. This should feed around four people.
Stoner Spaghetti Sauce
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Thursday, 9 July 2009
Cannabis Chocolate Dessert
When it comes to midnight snacks, nothing can be quite as good as chocolate ice-cream (preferably straight out of the tub). So here is a recipe for the ultimate midnight snack, with a little bit of skunk to give it that extra kick.
Ingredients:
6 oz. Swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream
1/4 oz skunk or Northern lights
Method:
Melt the chocolate in a double boiler, and once it is smooth, add it to the custard with a spatula, mixing it well. Fold the whipped cream into the mixture. Lastly, add in your source of marijuana seeds magic and mix thoroughly. Cover the mixture and place in the freezer until it sets.
Serve with chocolate shavings sprinkled on top.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients:
6 oz. Swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream
1/4 oz skunk or Northern lights
Method:
Melt the chocolate in a double boiler, and once it is smooth, add it to the custard with a spatula, mixing it well. Fold the whipped cream into the mixture. Lastly, add in your source of marijuana seeds magic and mix thoroughly. Cover the mixture and place in the freezer until it sets.
Serve with chocolate shavings sprinkled on top.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Monday, 15 June 2009
Marijuana Seed Falafel
There is nothing better than a scrumptious falafel from a Kebab shop after a big night out. They truly are a fantastic end to a night on the town. But then I got thinking, since I like them so much, why not make them the central feature of my evening? So I’ve come up with a recipe to add a bit of a kick to these little delights, making them interesting enough to enjoy on their own, and not just as an afterthought at the end of an evening.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Friday, 22 May 2009
Mellow Yellow Ice-Cream
With the month of May about to draw to a close it looks as if summer is well and truly here, and the thing about summer; ice-cream! I like mine served with lots of chocolate and plenty of marijuana and I’ve got a feeling you will too. Storing the ice-cream in the freezer means that it stays potent for months to come, though if you’re anything like me I doubt it will last anywhere near that long!
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Friday, 15 May 2009
Marijuana Meatloaf
This week I thought I’d make good old grandma’s meatloaf with a bit of a twist. Meatloaf is one of the most comforting and traditional foods I know of, so I thought adding a taste of soothing marijuana seeds would make it that much more enjoyable. And I was certainly right! Try out this new recipe when you’re comfy and snug on the couch.
Ingredients
1/4 ounce marijuana
1 pound medium lean ground beef
1 large egg
1/2 package crushed saltines
1 packet lipton's tomato soup
1/2 cup chopped green pepper
1/2 cup chopped onion
Cooking instructions:
Heat your oven to 350 ยบ F.
Mix the ground beef, onion and green pepper together in a large bowl (using your hands will work best). Once it’s nicely mixed together, add the saltines, soup and cannabis. Using your hands again, roll the beef into a ball and gouge a hole in the middle with your thumb. Drop the egg in the whole and mix together until all the ingredients are mixed thoroughly.
Spread the mixture into a loaf pan and bake for 20 – 30 minutes.
Enjoy the chilled out evening to follow.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients
1/4 ounce marijuana
1 pound medium lean ground beef
1 large egg
1/2 package crushed saltines
1 packet lipton's tomato soup
1/2 cup chopped green pepper
1/2 cup chopped onion
Cooking instructions:
Heat your oven to 350 ยบ F.
Mix the ground beef, onion and green pepper together in a large bowl (using your hands will work best). Once it’s nicely mixed together, add the saltines, soup and cannabis. Using your hands again, roll the beef into a ball and gouge a hole in the middle with your thumb. Drop the egg in the whole and mix together until all the ingredients are mixed thoroughly.
Spread the mixture into a loaf pan and bake for 20 – 30 minutes.
Enjoy the chilled out evening to follow.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Friday, 16 January 2009
Cannabis Tea
For those who like to enjoy a hot drink on cold winter days - but with a twist. Best for breakfast, with tiffin, strong like a builders, weak in earl grey...well, pretty much any time. :) thanks to Marijuana-tea.com (http://www.marijuana-tea.com/) you can also substitute leaf for cannabis seeds for a slightly different...taste.
MARIJUANA TEA RECIPES
Billy's Marijuana Tea
4 cups water
1 cup marijuana leaf
2 of your favorite tea bags
honey (optional, but good)
milk/soy milk/rice milk (optional, but good)
Boil water and leave the leaf simmering in water for about 15 min. Add tea bags and or milk/honey and boil for another 5-10 min. If adding milk, pour very slowly so the milk doesn't curdle. Or microwave the milk first so it's a little warm as it hits the boiling tea.
Peter Piper's Marijuana Tea
gently simmer 1 gram cannabis per cup whole milk for 20 minutes...remove from heat and steep 1 mint tea bag per cup for 4 - 6 minutes...strain and refrigerate...stores well for at least one week I make a version of this with sugar and alcohol and liquor flavouring. I use 10% cream instead of whole milk and at Least 7 grams of cannabis per cup of cream...stores well for about 6 - 12 months...one ounce per serving...warms the heart!
Cannabutter Marijuana Tea
It's made with the liquid left over from making cannabutter that's reheated with a generous dollop of cannabutter in it. Put a little honey in it and it's sort of drinkable...in a gagging as it goes down kind of way. It's sort of better when you just add cannabutter to an Earl Grey or Orange spice herbal tea.
MARIJUANA TEA RECIPES
Billy's Marijuana Tea
4 cups water
1 cup marijuana leaf
2 of your favorite tea bags
honey (optional, but good)
milk/soy milk/rice milk (optional, but good)
Boil water and leave the leaf simmering in water for about 15 min. Add tea bags and or milk/honey and boil for another 5-10 min. If adding milk, pour very slowly so the milk doesn't curdle. Or microwave the milk first so it's a little warm as it hits the boiling tea.
Peter Piper's Marijuana Tea
gently simmer 1 gram cannabis per cup whole milk for 20 minutes...remove from heat and steep 1 mint tea bag per cup for 4 - 6 minutes...strain and refrigerate...stores well for at least one week I make a version of this with sugar and alcohol and liquor flavouring. I use 10% cream instead of whole milk and at Least 7 grams of cannabis per cup of cream...stores well for about 6 - 12 months...one ounce per serving...warms the heart!
Cannabutter Marijuana Tea
It's made with the liquid left over from making cannabutter that's reheated with a generous dollop of cannabutter in it. Put a little honey in it and it's sort of drinkable...in a gagging as it goes down kind of way. It's sort of better when you just add cannabutter to an Earl Grey or Orange spice herbal tea.
Tuesday, 23 December 2008
Hashish Fudge
Apparently, the Moroccans (a people famed for their spectacular hash production) use this to ward off colds in the winter. I can only imagine that after a few pieces of this, something as minor as a cold really would't worry you!
Ingredients:
1 teaspoon black peppercorns
1 whole nutmeg
4 sticks of cinnamon
1 teaspoon coriander
Handful of dates, figs, almonds and peanuts
1 cup of sugar
50g cannabutter
Preparation:
Grind the first four ingredients together in a mortar and pestle. Chop the dates, figs, almonds and peanuts together and dust them with the spices. Dissolve the sugar into the cannabutter, then roll all of the ingredients togther into small balls. Serve and enjoy!
Ingredients:
1 teaspoon black peppercorns
1 whole nutmeg
4 sticks of cinnamon
1 teaspoon coriander
Handful of dates, figs, almonds and peanuts
1 cup of sugar
50g cannabutter
Preparation:
Grind the first four ingredients together in a mortar and pestle. Chop the dates, figs, almonds and peanuts together and dust them with the spices. Dissolve the sugar into the cannabutter, then roll all of the ingredients togther into small balls. Serve and enjoy!
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 http://www.schmoo.co.uk/thclub/recipes.htm...
Cooking with Cannabis Seeds
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.
Ingredients:
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.
Friday, 14 November 2008
Mary Jane Superweed Super Candy
Some of you may be familiar with the name Mary Jane Superweed - some classic 60's counterculture books on marijuana seeds, growing and cooking were published under this pseudonym (you can read an interesting mission statement from one of them here). So this recipe has some history behind it - all the way back from 1969!
Ingredients:
1lb cannabutter
3-4 tsps honey
2 cups of shredded coconut
1/2 cup of almond meal
1 cup chopped currents
Preparation:
Blend the cannabutter with the honey in a mixing bowl . Seperately mix the almond meal and coconut together, then knead in the cannabutter and honey mixture. Roll the currents into the mixture, then break it off into individual pieces.
Ingredients:
1lb cannabutter
3-4 tsps honey
2 cups of shredded coconut
1/2 cup of almond meal
1 cup chopped currents
Preparation:
Blend the cannabutter with the honey in a mixing bowl . Seperately mix the almond meal and coconut together, then knead in the cannabutter and honey mixture. Roll the currents into the mixture, then break it off into individual pieces.
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