Medical Marijuana Recipes

Marijuana use in food and beverage recipes is becoming increasingly popular today. Medical patients often cannot tolerate the effects of smoking, and many increasingly health-conscious people prefer to ingest marijuana through food or drink, therefore bypassing the effects of the smoke to the lungs.

While some people prefer to use tested recipes, others will add marijuana to their own recipes exclusively. The main thing to remember when cooking with marijuana is to always experiment with the amounts used in each recipe. This way you will come to know what your own level of tolerance is.

The rule of thumb to remember is “less is better than more” – you can always eat more to produce the desired effects, but if you ingest too high a dosage you will just have to deal with it until it wears off. The effects of ingested marijuana are slower to feel, but the same effects often last longer. And eating foods with marijuana in them are more effective when taken on an otherwise empty stomach.

Cookies and brownies are the most common when cooking with marijuana. These can be made in advance and stored for several days. They can also be discreetly tucked into a pocket or purse, to be eaten at desired times throughout the course of the day. Many people prefer to use marijuana in drinks. These range from a sweetened or unsweetened marijuana tea and can often be made in advance and stored for use as desired.

Once you decide to take that step and use marijuana for cooking, it will open new doors to your dietary habits. You will experiment with dishes unknown to you previously, and expand your diet in a most pleasant, extraordinary way.


12 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in. 

To make Green Butter: take at least 4 oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid. Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes, or can eat on toast, etc…, potent at this stage! You can freeze the Green Butter in a covered container for future use.

To make Truffles: Melt chocolate in double boiler, and gradually add in the butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorates or almonds or whatever. Place in little paper cups for presentation.


150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)

Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.


Pot Butter
2 oz average grade pot
1 cup butter
2 cups water
boil together for 1 hour. Strain hot mix, rinse with more hot water to wash out the butter from the pot. Let it stand in a cool place. The butter should harden on top of the water. Skim off and save the butter; throw out the gross water and the boiled pot, both have served their purpose.
2 cups oatmeal
1 cup brown sugar
2 squares unsweetened bakers chocolate melted
your 1 cup of pot butter melted

Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares, 2 X 2 inch, before pan cools for easier removal. Enjoy.


2 cups flour
2 eggs
1 cup Quaker dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tbsp walnut extract
1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.


(Amounts vary with amount of butter used)
A fair wad of ready prepared butter (I find it works better if no water is added in this recipe, and use freshly prepared butter if possible.)
Brown Sugar (about twice as much as the butter)
Popcorn and a dash of oil to cook it in.
Prepare the butter in the usual way, except, as mentioned above, don’t use water in the recipe as the butter works better when freshly made rather than having sat overnight. Slowly add brown sugar, making sure that the stove is only on low heat. Don’t strain the butter, as the sugar caramelizes around the pot. 

When the sugar is completely dissolved, and is going to a toffee type texture, take off heat and allow to cool for a moment, but make sure it stays liquid. If you want some variety, then add some ice-cream topping I find that either Caramel, Strawberry or Blueberry work best.

Prepare the popcorn in the usual manner.

Pour the caramel mixture over the popcorn, and put it in the fridge for a while, until the caramel has hardened.

Eat while watching movies, it should hit hard right in the middle. Be careful if you have made it strong, once when I made this with a few friends, I put about 1/4 oz of bud in and the night ended up with most of the people curled up into little balls, shivering and generally freaking out. Unless you enjoy that type of thing, of course.


6 oz. swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights

melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.


1 can condensed beef broth
3 tablespoons marijuana
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress

Combine all ingredients in a saucepan an bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve.


3 oz ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/4 teaspoon cinnamon
1/4 oz marijuana
Toasts you can try. Pick a
medium sized leaf off the marijuana
plant and dip it into a cup of drawn
butter, add salt, and eat. 

Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.


2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
4 teaspoon Salt
2/3 cup Unsifted flour
1/2 cup chopped Walnuts
1/2 cup marijuana butter
3/4 cup melted Chocolate
1/4 teaspoon Baking powder

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9″ square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking. Cut into squares. Eat in moderation!


1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

A quarter ounce of your best buds In a double boiler, melt the chocolate chips until slightly chunky. Then in a blender, put buds in until they are finely chopped. Then add the chopped buds into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes. Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. Freeze the chocolate mixture until completely firm. (Keep away from baking soda otherwise it will get that weird baking soda taste.) Cut into two inch bars. NOTE: You can use more or less bud in this recipe.


1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Separately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees

2 tablespoons cinnamon

What to do:
Powder the grass in a blender, then mix grass with sugar and water
Stuff cores with this paste
Sprinkle apples with cinnamon, and top with a cherry
Bake for 25 minutes at 350 degrees


4 cups sugar
2 5oz cans evaporated milk
1 cup Ganja Butter
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 tsp. vanilla
a candy thermometer — important!
a 13x9x2″ (or close to that) square/rectangular dish 

First, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don’t burn it!

Remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first — that will make it come out of the jar easier. stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares. each square is good enough for one person or two lightweights… enjoy!


3 1/2 cup cubes of butter
a half oz. (or more if you got it) of marijuana leaf
a splash of H2O
either a potato ricer or a package of cheesecloth and a wooden spoon
a colander
a big bowl (not the kind you smoke!)
a big pot (see above) 

First, melt that butter in your big pot (don’t burn it!) and add about 1/4 cup of water.

Add your leaf and simmer, on LOW, covered, overnight or many hours if you can’t wait that long. Note: your entire house will smell like a giant bong rip!

Remove from heat in the morning and cool slightly. When it’s cool enough to handle, drain the leaf/butter mixture in a colander over a big bowl. Try to squeeze as much liquid out as you can – that’s the good stuff!

When you’ve extracted all you can, either use a potato ricer or the cheesecloth to strain even more butter juice out of the leaf pulp. If you’re using cheesecloth, use a couple of layers and twist the ends around a wooden spoon handle to make a crank which you keep twisting until you can’t extract any more butter juice.

Cool the butter in the fridge, and viola! You’re ready to spread it on a bagel (yum) or use it in the Ganja Fudge recipe!


1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons Marijuana
3 tablespoons India relish

Mix it up and shape into meatballs. 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. Feeds about four people.

2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled
What to do:

Mix all ingredients and shape into a loaf
Bake for one hour in 400 degree oven
Serves about six.

1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rose water
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can.

Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into apulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy!


2 lbs. pinto beans
1 lb. bacon, cut into two inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms

Soak beans overnight in water. In a large pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste.


1 can tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped marijuana
1 pinch pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt

Mix in a large pot, cover and shimmer with frequent stirring for two hours. Serve over spaghetti. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.


3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)

What to do:
Mix the vinegar, grass and chili powder together and let the mixture stand for one hour
Then add avocados and onions and mash it all together
It can be served with tacos or as a dip


1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.