is a butter-based solution which has been infused with cannabinoids.
This is achieved by heating the raw cannabis material (leaf or flower)
along with butter and allowing the cannabinoids to be extracted by the
fat. Knowing how to make CannaButter is the core of most marijuana food
recipes. CannaButter is the essential ingredient that gives the high in marijuana food, so take your time to make it right.
Making CannaButter requires just a few simple steps. Mostly, your time
will be spent waiting, however, the longer you wait the better your
CannaButter will be.
4 sticks of UNsalted butter, NOT margarine!
2 oz. cannabis leaf/trim, 1 oz if using buds
1 cup of water
5 Tbsp soy lecithin (optional)
TOOLS YOU NEED:
Large pot for boiling
Large plastic bowl
Cheesecloth or an old pair of pantyhose
1. Crush or grind your cannabis leaves or bud using a clean electric
coffee grinder, hand held bud grinder, or scissors. The more the leaf
and bud is ground the easier it is for THC extraction. Place your cannabis on a cookie sheet and place in the oven at 250 degrees Fahrenheit for 20 minutes to decarboxylate. This will ensure you get the most medicinal quality possible from the cannabis you are using, turning any THCA into valuable THC. 2. Grab your
large pot or double boiler and add the 4 sticks of unsalted stick
butter. Heat on very low stirring occasionally until melted. Don’t get
stoned and burn it! 3. Once the butter is melted, add your cannabis
leaves or bud and water to the pot. Mix and bring to a slight simmer
with the heat still on low and cover, stirring occasionally to help aid
extraction. 4. The hardest step in making this concoction is that
you must wait! The longer you wait with this recipe the better the
butter. Let your CannaButter mixture simmer for no less than 4 hours,
and no more than 24. If it looks like it could use some more water
during the wait time feel free to add a little bit more as needed.
5. After you can’t wait any longer, remove the potion from the heat and
let it cool until manageable (about 10-15 min). Now pour your fresh CannaButter through the strainer into your large plastic bowl, this removes the majority of the cannabis plant matter. 6. For a nice buttery consistency, and
better tasting end product, strain several more times through
cheesecloth or pantyhose. 7. Cover your bowl and
place it into the refrigerator to cool. Once fully cooled, the remaining water will
separate from the butter and settle to the bottome of your bowl. Give your bowl a squeeze to help release your CannaButter, which will allow you to easily pour off the excess
water. There may be a slight “sludge” on the bottom of your slab, which you can rinse off with cold water or scrap off with a butter knife. if left on, this will make your end product taste like dirt. 8. FINALLY, re-melt your CannaButter and add 5 Tbsp lecithin (optional), stirring
until incorporated. Pour into storage container, seal, and place in
back in the refrigerator to cool and solidify. Store whatever you wont be using immediately in the freezer to prevent molding.
~~~~~ Your CannaButter is now ready to use any time you are.
Keep checking my blog for more great Cannabis Concoctions & Pot Potions.
1. rip 2 my youth the neighbourhood 2. soul to squeeze red hot chili peppers 3. from nowhere dan croll 4. tommy gun royal republic 5. fixin to thrill dragonette 6. in the city kevin rudolf 7. die tonight, live forever innerpartysystem 8. nightcall (dark cruiser remix) kavinsky feat lovefoxxx 9, beat the devil’s tattoo black rebel motorcycle club
1. red flags and long nights she wants revenge 2. the pot tool 3. fade to black metallica 4. rosemary deftones 5.i don’t care apocalyptica 6. ecstasy of gold metallica 7. tom sawyer rush 8. no surprise theory of a deadman 9. hell yeah rev theory
1. kashmir led zepplin 2. gone away the offspring 3. viva la gloria (little girl) green day 4. paralyzed the used 5. mythology versaemerge 6. old yellow bricks arctic monkeys 7. i come with knives iamx 8. smoke and mirrors gotye 9. my body is a cage arcade fire
This is my go-to recipe for when I need something easy, warm, fast, filling and delicious. As a bonus, it’s gluten-free and can be vegan/dairy-free if you skip the optional steps. Some chopping required. Prep time is 5-10 minutes and cooking time is 30-45 minutes. Makes 4-5 servings and keeps for at least 2 weeks in the fridge. I’m always offering a bowl of this to visitors and it makes me seem fancy but it’s the simplest soup ever.
Tools: Knife & cutting board Large pot with lid Stirring spoon Measuring spoons Can opener Cheese grater (optional)
Ingredients: 1 small onion (white, yellow, or sweet) (approx. 1 cup chopped) 1-2 tablespoon cooking oil 1 large tin of diced tomatoes (28fl oz/796mL) 1 or 2 regular tins of baked brown beans in tomato sauce (14 fl oz/398 mL each) (the original recipe was 1 tin but I like beans and it makes it stretch farther) 1 bean-tin worth of hot water 3 teaspoon dried basil 3 teaspoon dried tarragon (don’t skimp the herbs–this is what makes it delicious!) grated cheese (optional) corn/tortilla chips (optional) salt (optional)
Peel and chop the onion as finely as you like. Heat the oil in the pot for 1 min and then sauté the chopped onion for about 4-5 minutes over medium to medium-high heat until soft. Stir so it doesn’t stick and burn and add more oil if it gets dry. Then add all the beans and the tomato and the bean-tin’s worth of water and stir. Add the basil and tarragon and stir in. Cover and raise heat to high until it comes to a boil, then lower the heat and let it simmer for at least 20 minutes, stirring occasionally. If you want softer vegetables and more herb-y flavour, simmer longer
Optional: When serving, sprinkle a handful (~½ cup) of grated cheese on top and crumble another handful of tortilla chips on top of that and stir them both in. If you don’t do either of those things, you made find it needs a bit of salt instead (especially if you used double beans or no-added-salt tomatoes). If you want low sodium, use no-added-salt versions of everything.
This chili is really good and really easy. The corn adds a nice sweetness and really brightens up the dish.
3 cans of beans
1 can corn
2 cans diced tomatoes
1 green pepper
2-3 stalks celery
Drain 3 cans of beans - I like black, small red, and cannellini, but choose a colorful combination. Put some olive oil (1-2 Tbs) in your pot Cut up and saute for 5 minutes or so: 1 largish onion 2-3 carrots (more if they are small) 1 green pepper 2-3 stalks of celery (can put in the leaves, too)
(It’s not a disaster if you don’t use all the fresh veggies. I’d say what you really want is the onion. I love carrots so I’d always put them in but if it’s too much work or you just don’t have them, leave them out.)
Add drained beans, plus 2 cans of diced tomatoes (I like using one with added green chilis or chipotle chilis) and 1 can of corn
Add chili powder to taste (amount varies, depending on if the tomatoes were spiced and on the heat of your chili powder) – I like to add a couple tbsp, but I like spicy food. I like adding a chipotle pepper in adobo too, you can buy those canned. Just cut it up and toss it in with everything else.
Cover, and simmer for about 30 minutes.
Makes a bigass pot of chili. It’s good with rice and cornbread for dinner, but I’ll eat it with wheat bread or just by itself too.