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By The Sea


CBTS is crazy for cannabis infused recipes! Here are a couple of essentials.

From Volume I, Issue 1 - Cannabutter Basics

Cooking with cannabis is growing in popularity. And why not? Along with the medicinal value, there is the earthy taste paired with the fun factor. Creating cannabis dishes allows for a simple and potent dosage without smoking. Trying any new cuisine comes with new methods and ingredients, and the same holds true with cannabis. If this is your first foray into the cannabis kitchen, the following tips may be helpful. 

- Decarboxylation. That’s the chemical reaction that removes a carboxyl group and releases carbon dioxide. It happens through heating and cannabis flower needs to be decarboxylated to release the maximum THC. Simple method: Put cannabis on a cookie sheet, grind it up a bit beforehand, and let it bake in a 225° oven for an hour or so.  

- When grinding your cannabis, you want to go for a uniform look like the catnip or oregano that’s dried and sold in the spice aisle. Don’t overgrind or make a powder. 

- Watch those ratios. Don’t equate the amount you smoke with what you add to the recipe. The effect of edibles takes much longer than inhaling. Start low and go slow. Experiment and see how you respond. Most likely, too much cannabis won’t cause any harm, but it can be unpleasant.
- Move beyond the brownies. Say “edibles” and most people think of sweet baked goods. With the growing amount of marijuana cookbooks and dedicated Web sites, there is no reason to limit oneself to the dessert side of life. Plus, cannabis is savory and herbal, making it perfect to season meats and root vegetables. 


Recipe - Basic Cannabutter:


For some, cannabutter is a hand-me-down recipe with no measuring cups or spoons. For others, this basic building block of canna-cuisine requires a recipe. The following will get you started. Soon you’ll be adding your own touches and creating a signature cannabutter. 


Unsalted butter, 1 pound
Water, 2 cups
Cannabis flower, .25 oz, 15% THC

Decarboxylate the flower in a 225° oven for an hour or so. 

Melt butter in a saucepan. Add water and bring liquid to a simmer for a few minutes. 

Add the cannabis flower, mixing well with the liquid. 

Maintain low heat, don’t let it boil, for 2 or 3 hours and stir occasionally. The butter and water should keep a 50-50 ratio. It is OK to add more water if necessary.

When cooled off, pour cannabutter through a cheesecloth into a jar. Don’t save the bits caught in the cheesecloth. 

Store the jar of cannabutter in the refrigerator. Drain off any liquid. Cannabutter can be used just like butter.


From Volume I, Issue 3 - Herbal Infused Mexican Scrambled Eggs

3 eggs
1⁄2 Roma tomato
1⁄4 white onion
1 Serrano pepper
1⁄4 cup of cilantro
2 tablespoons of infused butter

It is important to get the eggs down to room temperature prior to cooking. Let them sit out at least 30 minutes.

  • Crack your eggs and put them in a bowl, add your salt and pepper.

  • Whisk the eggs until they are one uniform color. Let them sit for 10 minutes.

  • Dice the tomato, onion, and Serrano pepper. Also, cut up the cilantro.

  • Put a skillet over medium heat.

  • Add one tablespoon of infused butter to your skillet and stir it around until it is no longer bubbling.

  • Add the onion and Serrano pepper and cook until the onion becomes translucent. Then add the tomato and cook until it is warm throughout.

  • Add one more tablespoon infused butter.

  • Whisk in the eggs and stir occasionally. Cook them until you achieve your desired consistency.

  • Plate the dish and garnish with cilantro.


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