Mrs. Green has the cannabis collard green recipe that will melt your troubles away – Chicago Reader

Mrs. Green is a 70-something Roseland grandma living with her weed-dealing nephew who keeps her well supplied with bud. Her children—a military vet with PTSD and a drinking problem, a pastor who has lost his spirit, and a lawyer with cancer—all disapprove of her habit. But that all changes after Christmas dinner when she accidentally spills cannabis oil into the collards and everybody’s problems drift away.

That’s the premise behind Cerrone Crowder’s first novel, Pass the Greens: An Urban Comedy, and its follow-up, Pass the Greens: A Cannabis Infused Soul Food Cookbook, a collection of 57 recipes inspired by his own mother’s and grandmother’s cooking.

Crowder, a 34-year-old former paramedic turned cannabis entrepreneur, says his grandmother Mildred was the exact opposite of Mrs. Green, but she was the inspiration behind the books. The Sunday school teacher and mother of five was suffering from advanced Alzheimer’s disease in 2014 just as Illinois’s Medical Cannabis Act was enacted. 

“She was not verbal,” he says. “Either she would sleep all day and be up all night agitated. She was a small lady but would become physically frustrated. She reverted to a child. She was taking all kinds of antipsychotic medications, and the doctor said there was nothing they could do to help her.”

Crowder had come across a 2014 study published in the Journal of Alzheimer’s Disease that indicated small doses of THC could help promote the removal of the amyloid plaque deposits in the brain associated with the disease. But “all we knew about was smoking blunts and joints in our community,” he says. “You can’t get grandmother into that. Medical cannabis was very taboo. It was not talked about at all.”

Still, Crowder made a case to his grandmother’s doctors and they agreed to consider signing off on an application for a medical cannabis card. But by then it was too late. He was working a shift in the ER when they brought her in after suffering a cardiac arrest. A few days later she was gone.

Crowder, who grew up in Roseland and Calumet City, wasn’t into weed when he was young. “We didn’t have many doctors, nurses, no police officers. All we had was the dope man. They weren’t really pushing crack—weed became really popular in the 90s. These guys were businessmen. They were entrepreneurs. They all wound up being arrested or killed, which is why I stayed away from it until I saw a legal opportunity.”

Since his grandmother’s death, Crowder has started a nonprofit called the D.O.P.E. House (Delivering Opportunities for People Everywhere) that’s dedicated to providing equitable medical marijuana access, resources, education, and employment in lower-income and minority communities. And he won a state responsible trainer license that allowed him and his mother Demetria to start DLC Training LLC, which provides the required training for dispensary agents in Illinois (they’ll be starting free online training sessions during the COVID-19 shutdown). 

At the cannabis-related meetings and classes he attended over the years he was often the only Brown face in the room, so he took community college publishing courses and got to work on a book to help African Americans access the Green Rush. But progress on that project came in fits and starts, and though he eventually published Budding Jim Crow: A New Strain of Prejudice last year, he first turned to comedy, which he reckoned would resonate more in the community. 

After publishing Mrs. Green’s origin story, he and his mother began joking about medicating their own family recipes. And then they stopped joking. “I was trying to find something people in our culture could enjoy as well and give it a different twist, because everything online when I first started researching was really simple cookies and brownies. It wasn’t much.” 

Crowder’s mother pulled out the scratch banana pudding recipe that only got dusted off for birthdays and other special occasions. Then there was Mildred’s seven-layer salad: “First time I knew salad could be good.” Deep-pot gumbo, jerk pork chops, mac and cheese, dirty rice, sweet potatoes, and cornbread were all updated with cannabis infusions—and of course his granny’s greens (get the recipe at “It was pretty emotional because I was able to relive my memories of my grandmother through my mother in the kitchen.” 

There are a half dozen foundational cannabis infusion recipes in the book to medicate the dishes Mrs. Green style—cannaoil, cannabutter, cannamilk, cannahoney, cannamayo—along with instructions for decarboxylating, or heating your flower to activate the cannabinoids. Crowder says the book made Amazon’s condiment and ethnic cookbook best seller lists when it was first published in 2016, but since then it’s taken off organically without much marketing. “When I first put it out I was really trying to pass it out on the south side just for educating people. It really does great around Thanksgiving and Christmas—and always 4/20.”

Crowder is currently awaiting word on the cannabis transporter license he applied for, and he wants to go for a cannabis infuser license but the capital required for that is formidable. In the meantime he and Demetria are building another business to deliver jarred brownie and cookie mixes—just add your own cannabutter—and Crowder is working on another book he hopes will open a dialogue about cannabis in the Black church, because “that’s where a lot of sick people are.”
That one’s inspired by a passage from Genesis: And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.  v

Cannabis Collard Greens

Time required: 3 hours

Yields: 6-8 servings

What you need:

  • skillet
  • large stock pot
  • 2 pounds smoked meat
  • 2 bunches collard greens
  • 6 tablespoons cannaoil, divided (recipe follows)
  • 1½ white onions, sliced
  • 2 white onions, diced
  • 2 cloves garlic
  • Lawry’s Seasoned Salt
  • black pepper
  • white pepper
  • Cajun seasoning
  • 2 tablespoons apple cider vinegar
  • 3 cups chicken broth
  • 3 tomatoes, sliced into halves (optional)

Rinse smoked meat and place in the large stock pot. Cover with water. Bring to a boil. Reduce boil and let cook for about one to two hours.

Clean and chop greens.

In a skillet, sauté three tablespoons of cannaoil, sliced onions, and garlic until tender. Add seasonings, chopped greens, sautéed onion mixture, apple cider vinegar, and chicken broth to smoked meat. Cover and cook for about two hours or until greens are nice and tender, stirring occasionally.

In a small bowl, add diced onions, tomatoes, and the remaining three tablespoons of cannaoil to greens for an extra kick (optional).


Time required: 2 hours

What you need:

  • large saucepan
  • 28 ounces extra-virgin olive oil
  • 1 ounce ground cannabis, decarboxylated
  • cheesecloth
  • spoon
  • Tupperware container with lid
  • rubber band (that will stretch around the rim of your Tupperware)

Pour the oil in the saucepan and set on medium heat. Let the oil warm up until it is hot but not boiling. Add your cannabis to the hot oil.

Stir the cannabis frequently as it soaks for at least two hours. Do not let it boil. Allow to cool. Prepare your Tupperware container by taking two sheets of the cheesecloth and securing it over the lid of the bowl using the rubber band.

Pour the cannaoil mix slowly over the top of the cheesecloth and into the container. Repeat this step as necessary to strain all of the plant from the oil.

Adapted from Pass the Greens: A Cannabis Infused Soul Food Cookbook by Cerrone Crowder


Kelis to Co-Host a Netflix Show on Cooking and Cannabis – LoudCloudHealth

Singer Kelis, probably best known for her mega-hit Milkshake, has announced an exciting new projecta cooking competition using weed as an ingredient in the crafting of culinary masterpieces.

Cooked with Cannabis — a six-episode show — will be co-hosted by Kelis and Portland-based weed chef, Leather Storrs. It is set to premiere on Netflix on 4/20.

Each of the six episodes of the first season will feature three professional chefs competing to create a three-course meal with cannabis-infused ingredients for a prize of $10,000. The pot-inspired creations will be rated by hosts Kelis and Storrs and a rotating panel of celebrity guests.

Some of the dinner guests set to appear on the show include rapper Too $hort and former talk show host and cannabis advocate — Ricki Lake.

In her Instagram post announcing the release of Cooked with Cannabis, Kelis expressed her interest in food as a powerful topic in today’s society that allows for different oppressed groups to “learn and grow together.”

In addition to a successful music career spanning almost two decades, Kelis has long been a part of the culinary world, as well. Since graduating from the renowned Le Cordon Bleu culinary school as a trained saucier, the Caught out There singer has published a cookbook, hosted a show on the Cooking Channel, launched her own sauce line, and partnered with other chefs and brands, such as Puma, Spotify, and Airbnb, for curated culinary experiences.

Netflix is no stranger to cannabis-related content and cooking competitions. With documentaries like Grass is Greener and Weed the People, as well as a long list of stoner movies to stream, this platform is the perfect medium for shows like Cooked with Cannabis which are aimed at foodies, cannabis enthusiasts, and people who would like to learn more about both.

This type of programming might just be the right form of escapism we need during this period of self-isolation and social distancing. We have the time, we can get the ingredients (weed dispensaries are open and delivering), and as of 4/20, Kelis and Netflix will provide the inspiration. So we might as well get cooking with cannabis.


Kelis hosted ‘Cooked with Cannabis’ debuts on Netflix on 4/20 – Latest Cannabis News Today – Headlines, Videos & Stocks – Cannabis Life Network

Hosted by Portland-based chef Leather Storrs and hip hop artist Kelis, Cooked with Cannabis will feature three professional chefs racing the clock and competing against each other, putting together a three-course, cannabis-infused meal, all for a $10,000 prize.

The six episode series will also feature celebrity dinner guests who will taste test the sticky icky creations, and help decide the winner of each episode. Talk show host Ricki Lake, actress Mary Lynn Rajskub, rappers Too $hort and El-P will guest, among the many visiting stars.

Formerly chart-topping with hits such as the catchy “Milkshake”, Kelis would go on to study at the prestigious Le Cordon Bleu culinary school, host the Cooking channel series Saucy and Sweet, and in 2015 released her own cookbook My Life on a Plate.

“Interestingly, this was one of those things that I didn’t go looking for, it kind of came to me,” Kelis explained.

“In this country, many things have been used systematically to oppress groups of people, but this is so culturally important for us to learn and grow together.”

Speaking to Food & WineStorrs explained “This is a show for food people, for stoners and for folks that are curious about both.”

Cooked with Cannabis will of course debut on Netflix in both the U.S. and Canada on April 20.


Cooked With Cannabis on Netflix: Everything you need to know – Guilty Eats

An all-new cooking show, with a twist, is headed to Netflix! Here’s everything you need to know about Cooked with Cannabis.

At this point, Netflix has mastered every genre. From crime dramas to reality shows, the streaming giant has it all, and arguably features some of the best in each genre! Now, it’s taking over the kitchen even further with Cooked with Cannabis, a cooking competition series that debuts on April 20, because obviously!

Kelis Rogers, a singer-turned-chef, and Portland-based chef Leather Storrs, are set to host the upcoming show that focuses on cannabis-infused foods. To many, this is a brand new concept. There’s more to cooking with marijuana than brownies and cookies! Cooked with Cannabis is about to open the world up to three-course meals. How does one even cook this, and, most importantly, are these dishes even good? We’re about to find out.

From the official description from Netflix, “Here lies the most fun-filled, fascinating and mouth-watering cooking competition series that gives a whole new meaning to the word “baked.”

MORE: The best Easter treats: Welch’s Fruit Snacks, Hershey’s, Cheryl’s Cookies and more!

How many episodes and how does it work: Cooked with Cannabis will consist of six episodes (each running about 40 minutes) and see three chefs work against the clock, competing to create a three-course meal based on different themes assigned to them by our judges. The main ingredient is, of course, weed.

The judges and guest stars: Hosts Storrs and Rogers will sample each course to determine a winner. Dinner guests will also be present to sample the food and chime in with their thoughts. There will be one winner per episode, so three new chefs will be competing in each episode. Expect to see several guests you may recognize, such as Mary Lynn Rajskub, Too $hort, El-P, and others.

Next: Olive Garden deals: Don’t miss BOGO offer, a to-go exclusive!

Cooked with Cannabis streams on Netflix April 20. Will you be watching? 


Housebound By COVID-19? Consider Home Cooking – With Cannabis. A New Digital ‘Easy-Bake Oven’ Can Help – Forbes

If you’re housebound by COVID-19 – as so many of us are – you’re probably doing more home cooking, for healthier fare and better use of limited resources. And in this, you’re not alone: The home-cooking trend is huge, reflected in the quarantine-friendly recipes popping up on Buzzfeed and the New York Times.

The New York Post reported that one Chinese cooking platform alone attracted 580 million views after the epidemic shut down that country in late December.

Here in the United States, however, you may be craving something a bit more on the wild side than Chinese rice noodles – and if that something is cannabis treats and topicals, a new device is making that process easier and cheaper.

It’s called the Nova FX, a newly released, thermally heated counter-top device from the Boston-based Ardent Company. Attorney and company founder and president Shanel Lindsay calls the cylindrical stainless steel device an “easy-bake oven” because it can activate your cannabis through the essential process of decarboxylation.

There’s more: The same device can also bake the edibles desired – whether that means THC-infused cookies, muffins, pizza and applesauce, or CBD-infused edibles for pain relief. Topical gels can also be made in the Nova FX, as well as infused oils.

Further, the Nova FX lets the cannabis chef customize the product to his or her specifications: from ingredients preferred, to the amount of sugar (or no sugar) added, to the use of lecithin for easier absorption. More precise dosing of THC or CBD is also possible.

Both CBD and THC foods can be prepared using the appliance, depending on the cannabis flower chosen.

The problem during the current coronavirus strictures, of course, is that THC flower strains are suddenly hard to come by due to the mandatory shuttering of nonessential businesses in multiple states.

This means that, even where it was previously legal, recreational cannabis may no longer be sold at dispensaries (though most may still sell CBD medicinal items).

The new rules put a strain on cannabis buyers. “People are hunkering down in order to stretch their materials, which is really important,” Lindsay says. “Without our product, people are using a lot of cannabis to make [food and topicals]. The Nova FX allows them to use much, much less cannabis.”

Then there’s the difficulty of how to make edibles. “You can go anywhere on the internet and see very, very complicated instructions on how to make cannabis products,” Lindsay says. “And at the end of the day… you’re going to use a lot more cannabis than you need to, and end up coming up with a sub-par product, because decarboxylation is not simple to do. It can use a lot of material and burn off the THC or CBD that you’re trying to activate.”

“Decarboxylation” is that previously mentioned prerequisite for making edibles because it allows the cannabis’s THC or CBD to work. What’s involved is a drying/heating process that activates the original cannabinoid compounds THCA and CBDA, turning them into THC and CBD.

That heating/drying process occurs to some degree with smoking or vaping cannabis because of the high heat involved – but cannabis for edibles must be heated some other way.

The Nova FX can “de-carb” – as Lindsay calls it — up to 4 ounces at a time, much more than its predecessor model, the Nova, which can handle just 1 ounce.

To achieve this essential de-carbing, the Nova FX has a thermal heating core wrapping around the whole device – unlike what’s found in an oven or crockpot. More even heating is therefore possible. “There are also two sensors that allow us to have an algorithm at the bottom, a micro-controller that creates laboratory-grade heating for this device,” Lindsay explains.

“This allows the baker to evenly, gently heat the cannabis, not vaporize it, she says – and, she claims, this capability saves a good deal of weed – and, therefore, money. What the cannabis cook can do next with the much larger Nova FX is bake up a whole batch of cookies or other desired edible treat right there in the device, the same way he or she might cook up a load of pasta (which, by the way, is also possible in the Nova FX).

This is why Lindsay labels her item a “crossover device,” which, she says, is augmented by testing results that show the efficacy of the product.

“We definitely are in a league of our own,” she declares.

In fact, the do-it-yourself edibles/topicals market has other players besides Ardent: They include LEVO II, an appliance that decarboxylates and prepares herbs (like cannabis) for infusions; the MagicalButter MB2e, a countertop botanical extractor which infuses herbs into butter, oil, alcohol and lotions; and the Hi herbal infuser.

Still, the Nova, which retails online and in health food stores for $350, is different for its baking capability and for the company’s impressive financial profile: It’s a woman-led startup that has chalked up $7 million in sales and been profitable since 2017.

Of course, what truly counts beyond profits is what this “easy-bake oven” offers during today’s stressful pandemic: opportunities for pain relief and relaxation for a whole lot of Americans who otherwise might never have fancied themselves to be home chefs.


How to Make Cannabutter for Edibles – Leafly

How to Make Cannabutter for Edibles | Leafly

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Bailey Rahn and Anna Wilcox contributed to this article.

Cannabis-infused butter (cannabutter) is one of the simplest and most common ways to make infused cannabis edibles. However, making infused butter can be a little bit tricky. In order to activate its psychoactive potential, the flower must be heated slowly at a low temperature. This recipe will first guide you through this process–called decarboxylation–before walking you through a step-by-step guide to infusing butter.

Note: Homemade edibles are very difficult to accurately dose. This guide will give you some tips for more precise dosing, but all DIY cannabis cooks should be aware that there’s no way to guarantee the potency or homogeneity of their batch.

Self-isolating? Order cannabis online with Leafly Pickup or Delivery

How to make cannabis-infused butter (or ‘cannabutter’)

Butter is a delicious and versatile carrier for THC and other cannabinoids, although it isn’t the only one. You can also use coconut oil, olive oil, or any other fatty oil for your infusions. Just keep in mind, butter burns easily, so keep a close eye on your cannabutter as it cooks.


  • 1 cup of butter
  • 1 cup (7-10 grams) of ground cannabis, decarboxylated

The essential (and often missed) first step: Decarboxylating the cannabis

decarbing Decarboxylation

Jesse Milns/Leafly

Before making your cannabutter, you’ll need to decarboxylate, or “decarb”, the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product. Here’s why: Cannabis buds produce a non-intoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.

Some recipes may instruct you to decarb cannabis in the hot butter directly, but the less time you spend soaking the buds, the better your infused butter is going to taste. For this reason, we recommend decarbing in the oven first.

Basic cannabutter recipe

decarb chef oven recipe

Jesse Milns/Leafly

  1. Decarb the cannabis. Preheat your oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
  2. Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.
  3. Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.
  4. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
  5. Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
  6. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).
  7. Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)
  8. Dose carefully. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Directions for slow cooker

  1. Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)
  2. Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids. You can also add a little water to help prevent scorching.)
  3. Add the butter and ground cannabis. Stir occasionally.
  4. After about 3 hours, turn off the crockpot and wait for the butter to cool.
  5. Strain as above. 

Tips for dosing cannabutter

Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. Even the type of cannabis used (indica vs. sativa strains) can be a factor. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. For more information on why potency is so difficult to measure in homemade cannabis edibles, check out part four of this series.

Get started at a cannabis shop nearby

Hat-tip to Chef Torrin (aka The Dank Chef) for contributing tips, measurements, and expertise to this recipe.

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Leafly Staff

Leafly is the world’s largest cannabis information resource, empowering people in legal cannabis markets to learn about the right products for their lifestyle and wellness needs. Our team of cannabis professionals collectively share years of experience in all corners of the market, from growing and retail, to science and medicine, to data and technology.

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Kelis hosts Netflix’s ‘Cooking with Cannabis’ competition – New York Daily News

“In this country, there are so many things that have been used systematically to oppress groups of people, so this could be all fun and games, but you look at it and go, you know what, this is important. People’s lives have been affected in a really positive and negative way, and how do we take some control back?”


How to make cannabis cooking oil – Leafly

How to make cannabis cooking oil | Leafly

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Infusion is often the most challenging part of cooking with cannabis and the reason why many people turn to their vaporizer in defeat. I’m here to tell you that you can do this! Not only is it doable, but it’s worth it.

If you haven’t yet discovered the wonder that is cannabis-infused eating, I’m excited for you because you’re in for an adventure. The experience from start to finish is significantly different from common inhalation methods. The effects are typically longer, stronger, and slower to set in.

For this reason, always start with a low dose and see how an edible affects you—especially if you’re cooking your own as it is impossible to calculate their potency.

Self-isolating? Order cannabis online with Leafly Pickup or Delivery

Cannabis-infused oil is probably the most versatile medium and a great place to start, since it can be used for baking desserts, sautéing veggies, frying up your morning eggs, or putting in your salad dressing. In addition, as is the case with cooking anything at home, you have complete control over its preparation. Does peanut oil hold a special place in your heart? Make cannabis-infused peanut oil!

Recipe for cannabis cooking oil


  • 1 cup of ground cannabis flower (or less for milder potency)
  • 1 cup of cooking oil of your choice

Note: When making canna oil, you want to use a 1:1 ratio of cannabis to oil. 

Choosing the right cooking oil base for your canna oil

Picking the right oil for infusion comes down to your flavor preferences and the dishes you plan on cooking. Oils will have different consistencies at room temperature, so be sure to put thought into how you will be storing and using your oil.

Many oils work well with baking too! So you might want to choose an oil that will have a flavor and consistency that works for multiple recipes. For example, if you are looking for an oil that can be used in a stir fry as well as a pie crust, coconut oil is a great option. It adds great flavor to veggies and remains solid enough at room temperature to hold up as a pie crust.

If you are looking for an oil with a mild flavor, vegetable and canola oil are going to be great options. They are also very versatile and work with most recipes calling for oil.

If you want something a little more robust in flavor, you can infuse olive or avocado oil. Both stand up well to the cannabis flavor and can be stored in your pantry. One of the most surprisingly delicious deserts I ever had was an olive oil ice cream. So feel free to get creative!

Materials needed:

  • Strainer or cheesecloth
  • Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)
  • Double-boiler, slow cooker, or saucepan, etc.


  1. Grind the cannabis. You can include the entire plant, just the flower, a little bit of both—this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis into a fine powder.
  2. Combine oil and cannabis in your double-boiler, slow cooker, or saucepan, and heat on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). In all cases, a small amount of water can be added to the mixture to help avoid burning, and the temperature of the oil should never exceed 245°F. Cooking can be done a variety of ways:
    • Crock pot method: Heat oil and cannabis in a slow cooker on low for 4-6 hours, stirring occasionally.
    • Double-boiler method: Heat oil and cannabis in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally.
    • Saucepan method: Heat oil and cannabis in a simple saucepan on low for at least 3 hours, stirring frequently (a saucepan is most susceptible to scorching).
  3. Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if desired. The oil’s shelf life is at least two months, and can be extended with refrigeration.

Note: Be cautious when using the oil to prepare dishes that require heating. Do not microwave and choose low heat whenever possible.

Tips for reducing odor when making cannabis oil

The trick for reducing odor is using the right tool for decarboxylation. The steam produced during cooking might not give off a pungent odor at first, but it gets stronger with time. It takes hours for the oil to finish, so you can imagine that the odor can build, and, if you are in the same room the whole time, you may not notice the gradual increase in dankness.

Using kitchen devices with rubber seals on their lids will allow you to lock in the majority of the odor during the cook. Finding a crock pot or pressure cooker with this feature is easy. The seal allows you to be strategic in where and when you open the lid.

Whether you take it outside or put it under your kitchen vent, not allowing the odor to fill your space is paramount when it comes to discretion. But accidents happen! If you find yourself in a situation where your space is too pungent, check out our article on how to get rid of the cannabis odor.

How to cook with your weed oil

Now that you have successfully infused your oil of choice, be sure to try a little before you make an entire meal. You want to make sure the dosage is right so the meal is delicious as well as enjoyable afterward.

You also want to be sure not to scorch the oil while cooking (just like when you are making the oil). It would be a shame for all that hard work to go to waste and to be left with a cannabis-tasting creation without any of the effects.

Now get cooking! I suggest finding a few of your favorite recipes and see if an infused-cannabis oil could work. Experimenting with different recipes is half the fun, and here are a few of our favorite recipes to get you going:

Next up: Learn how to make infused coconut oil!

This post was originally published on September 19, 2013. It was most recently updated on March 20, 2020.

Kayla Williams's Bio Image

Kayla Williams

Kayla is a writer with an emphasis in holistic health, bioengineering, and nutrition/dietetics.


Kelis to Co-Host Cannabis Cooking Competition on Netflix – The Cannabis Exchange

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Now We’re Cooking! Kelis Hosting ‘Cooked With Cannabis’ Netflix Competition –

Kelis has had the opportunity to live her first dream as a Grammy nominated, internationally celebrated entertainer and her second dream as chef has also come to pass. Now she is going to have her own unconventional cooking show on Netflix that surrounds marijuana recipes.

Her gig at Netflix is the culmination of a third dream for her. She is an admitted Netflix junky, and when she accepted the job, she got a Netflix manicure that she posted through Instagram.

Official named Cooked with Cannabis, the show will drop on April 20th (4/20), with a focus that goes beyond weed. Kelis wants to use the show to further the discussion about cooking with marijuana, the impact of food in today’s society, learning, and growing together culturally.

Cooked with Cannabis will encompass 6 episodes where she co-host with well known weed chef Leather Storrs. The competition based show allows chefs to cook a three course cannabis charged meals to win a $10,000 prize.

Dinner guests like Too $hort, Ricky Lake, and El-P of Run The Jewels will also appear. Keep an eye on Netflix for the premiere of Cooked with Cannabis on April 20th, and see Kelis’ announcement about the show below through her IG post.