CANNABIS REMEDIES

CANNABIS REMEDIES

CANNABIS REMEDIES
CANNABIS REMEDIES

Canna-Oil

Canna-Butter

Canna-Flour

Canna-Capsules

Canna-Simple Syrup

Herbal Cannabis Tea

Cannabis Bhang Tea

Canna-Coffee

Canna-Cider

Hot Spiced Orange Juice with Cannabis

Golden Milk

Fresh-Pressed Canna-Juice

Cannabis Tincture

Canna-Honey

Cannabis Lozenges

Cannabis Cough Syrup

Cannabis Suppository

Cannabis Salve

Cannabis Body Lotion

Cannabis Bath Soak

Cannabis Steam Bowl

CANNABIS TREATMENTS AND delivery methods extend well beyond just smoking the flower. However, even if you have access to a Dispensary, some of these options—including edibles, capsules, tinctures, suppositories, and topicals—can be hard to find and are often a little pricey. By making these remedies at home, you can ensure quality, consistency, accessibility, and affordability.

Most of the ingredients in these recipes (aside from the cannabis, of course) can be found at your local grocery store. For special ingredients, such as glycerin and essential oils, look online or in your local health food store.

 

 

Required Equipment

Blender—This kitchen appliance is used to blend, purée, liquefy, and emulsify. You can use a standard blender or an immersion blender. You can find a blender online or at your local kitchen and home supply store.

Candy molds—Candy molds, which come in various shapes and sizes, are used to form candy into consistently sized pieces. You can find candy molds online or at your local kitchen and home supply store, as well as at your local craft store.

Candy thermometer—This kitchen thermometer is capable of withstanding high heat. You can find one online or at your local kitchen and home supply store.

Capsule-filling machine—This mechanical device enables you to fill many capsules at once. Capsules can be filled by hand, but a filling machine makes the work easier and more efficient. You can find a capsule-filling machine online or at your local naturopathic health store.

Capsules, empty (size 00)—Empty capsules are small shells with two parts that fit together to hold medicine. They are usually made of gelatin, but vegan alternatives are available. You can find them online or at your local naturopathic health store.

Cheesecloth—This loosely woven cloth is traditionally used for making cheese, but it’s also good for straining liquids. You can find cheesecloth online or at your local kitchen and home supply store.

Coffee grinder or food processor—A coffee grinder is a small kitchen appliance that quickly processes dry ingredients into a fine powder. A food processor can be used for the same purpose, but a coffee grinder is perfect for small amounts. You can find a coffee grinder or food processor online or at your local kitchen and home supply store.

Fine mesh strainer—This is a handled, metal mesh bowl through which you can strain liquids. Look for one that will sit on top of a bowl without falling in for mess-free straining. You can find a strainer online or at your local kitchen and home supply store.

Sifter—A sifter is used to separate and break up clumps in dry ingredients, usually flour. It also aerates the ingredients, and when more than one ingredient is used, it helps to combine them more evenly. You can find a sifter online or at your local kitchen and home supply store.

Suppository molds (2.3-milliliter)—Molds for making suppositories are generally bullet-shaped and may be plastic, rubber, or metal. You can find suppository molds online.

Syringe with tapered tip—Used for filling capsules, a syringe with a tapered tip allows for precise application. You can find a syringe with a tapered tip online.

 

 

CANNA-OIL

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

Prized for its many health benefits, coconut oil can be used as a base for a wide variety of edibles and topicals. Although coconut oil is used in this recipe, you can swap it out for your preferred oil, such as olive oil, sesame oil, canola oil, or vegetable oil.

MAKES 28 OUNCES

[1 teaspoon = 1 serving]

Prep time: 5 minutes

Cook time: 4 hours

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with ¼ teaspoon of canna-oil and wait 4 hours to fully assess your reaction to its strength and effects.

14 grams cannabis

28 ounces coconut oil

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a medium saucepan, heat the oil over low heat until melted.

4. Add the decarboxylated cannabis to the oil. Stir to mix.

5. Continue to cook for 3 hours over low heat, stirring occasionally. The oil should not boil or simmer, although it may bubble occasionally.

6. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the oil through the cheesecloth, allowing any excess oil to strain through.

7. Remove the cheesecloth from the strainer, using gloves if the oil is still very hot, and squeeze any remaining oil into the bowl.

8. Allow the oil to cool slightly before transferring to an airtight container. The shelf life of your canna-oil depends on the base oil you used; canna-oil made with coconut oil lasts up to 1 year.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per teaspoon of canna-oil. If you need a higher or lower dose, you can either use more or less cannabis when making your canna-oil or increase or decrease the amount of oil called for in a recipe.

PER SERVING Calories: 39; Total Fat: 4.5g; Saturated Fat: 3.9g; Cholesterol: 0mg; Carbohydrates: 0g; Fiber: 0g; Protein: 0g

 

 

CANNA-BUTTER

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGETARIAN

Canna-butter is a well-loved classic in the cannabis world. It provides a wonderful base to make a range of delicious edible creations. To avoid the need to skim off the milk solids, you can use 28 ounces (1¾ pounds) of clarified butter, or ghee, instead of the unsalted butter. If you decide to vary the amounts of your ingredients, just be sure that the cannabis is always floating 1½ to 2 inches from the bottom of the pan.

MAKES 28 OUNCES

[1 teaspoon = 1 serving]

Prep time: 5 minutes

Cook time: 4 hours

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with ¼ teaspoon of canna-butter and wait 4 hours to fully assess your reaction to its strength and effects.

14 grams cannabis

4 cups water

2 pounds (8 sticks) unsalted butter

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a medium saucepan, bring the water to a boil.

4. Add the butter and continue to heat until the butter is completely melted. Skim off the milk solids that rise to the surface.

5. Turn the heat to low, and add the decarboxylated cannabis. The cannabis should float 1½ to 2 inches from the bottom of the pan.

6. Cook for 3 hours at a very low simmer, stirring occasionally.

7. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the butter through the cheesecloth, allowing the butter to strain through.

8. Remove the cheesecloth from the strainer, using gloves if the butter is still hot, and squeeze any remaining butter into the bowl.

9. Allow the butter to cool slightly before transferring to an airtight container. Store in the refrigerator about 1 week.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per teaspoon of canna-butter. If you need a higher or lower dose, you can either use more or less cannabis when making your canna-butter.

PER SERVING Calories: 45; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 11mg; Carbohydrates: 0g; Fiber: 0g; Protein: 0g

 

 

CANNA-FLOUR

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

Unlike infused butter and oil, canna-flour involves cooking with and consuming the whole plant. Not only is it a fiber boost and loaded with great nutrients and medicine, it’s super simple to prepare. The only downside is the taste—if you have an aversion to the taste of cannabis, this might not be the method for you.

MAKES ¼ CUP

Prep time: 5 minutes

Cook time: 45 minutes

Required Equipment

Food processor or coffee grinder

Sifter

DOSAGE

TEST

Start with one-fourth of a serving of the edibles you prepare with canna-flour and wait 4 hours to fully assess your reaction to its strength and effects.

7 grams cannabis

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis. Allow to cool.

3. Transfer the decarboxylated cannabis to a food processor or coffee grinder. Process the cannabis into a very fine powder.

4. Transfer the canna-flour to an airtight container and store in a cool, dark, dry place until ready to use. Use within 3 months for optimal freshness.

Replace up to one-fourth of the amount of flour called for in a recipe with this canna-flour. Sift the flour and canna-flour together to blend evenly prior to use to ensure consistent dosing in your baked goods. When baking with canna-flour, do not exceed temperatures of 340°F. Cannabis has a strong flavor, so you may want to increase other strong flavors in your baked item to balance it out. In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per teaspoon of canna-flour. You may want to use more or less cannabis depending on your dosage level and the number of servings in your prepared dish.

 

 

THOUGHTS AND EXPERIENCES

Three years ago, I began studying the medicinal benefits of cannabis. It was simple curiosity until my friend—a vibrant, healthy individual—was diagnosed with lymphoma. I immediately had to learn if cannabis could help destroy this horrendous disease.

Long story short, my friend now uses high-CBD full-extract oil daily. The oil arrested and destroyed the cancer! Oregon’s Finest, the Dispensary where I work, connected my friend to an amazing grower who supplies the oil and provides support for preventive treatment.

After witnessing the benefits, I decided to try it myself. I’ve struggled with irritable bowel syndrome (IBS) for as long as I can recall. Gastroenterologists can’t explain the symptoms, and I was on a variety of meds. If the meds were not taken religiously, they had no beneficial effect and they caused unpleasant side effects like vertigo. I first tried cannabis for my IBS about two years ago and found that a few drops of high-CBD tincture or a few puffs of a sativa-dominant strain immediately relieved painful cramps.

I feel lucky to be involved in the cannabis industry, and I cannot wait to see what more is discovered! —S.S., Oregon’s Finest employee and patient, Portland, Oregon

 

 

CANNA-CAPSULES

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

Canna-capsules are an easy and consistent way to enjoy the effects of edibles in pill form. There is a small start-up cost involved in making canna-capsules. You will need a capsule-filling machine, perhaps a syringe, and size 00 empty capsules. Capsules are usually made with gelatin, but vegetable-based alternatives are also available.

MAKES 200 CAPSULES

Prep time: 5 minutes

Cook time: 4 hours

Required Equipment

Fine mesh strainer

Cheesecloth

Size 00 empty capsules

Capsule-filling machine

10-milliliter syringe with tapered tip

DOSAGE

TEST

Start with 1 canna-capsule and wait 4 hours to fully assess your reaction to its strength and effects.

8 grams cannabis

7 ounces coconut oil

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a small saucepan, heat the coconut oil over low heat. Add the decarboxylated cannabis to the oil. Stir to mix.

4. Cook for 3 hours over low heat, stirring occasionally. The oil should not boil or simmer, although it may bubble occasionally.

5. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the oil through the cheesecloth, allowing any excess oil to strain through.

6. Remove the cheesecloth from the strainer, using gloves if the oil is still very hot, and squeeze any remaining oil into the bowl.

7. Follow the directions on the capsule-filling machine. While the oil is still in liquid form, fill the capsules using a syringe with a tapered tip, if necessary. If the oil solidifies before filling the capsules, reheat over low heat.

8. Store the capsules in an airtight container in the refrigerator for up to 1 year.

It is advisable to take a canna-capsule with a little bit of food—not on a completely empty stomach, but not on a full stomach either. In our kitchen, we cook with cannabis that has 15 percent THC, which results in 5 milligrams of THC per canna-capsule. If you need a higher or lower dose, you can use more or less cannabis when making your canna-capsules.

 

 

CANNA-SIMPLE SYRUP

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGAN

This simple syrup is a wonderful way to infuse drinks, desserts, and candies. It is a relatively quick infusion, requiring just about 30 minutes on the stove.

MAKES 24 OUNCES

[2 tablespoons = 1 serving]

Prep time: 5 minutes

Cook time: 1 hour, 15 minutes

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with 2 teaspoons of canna-simple syrup and wait 4 hours to fully assess your reaction to its strength and effects.

4 grams cannabis, coarsely ground

3 cups water

3 cups granulated sugar

3 tablespoons vegetable glycerin

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a medium saucepan, combine the water and sugar, and bring to a low boil over medium heat.

4. Add the decarboxylated cannabis and cover the saucepan. Cook for 20 minutes.

5. Add the glycerin and reduce the heat. Simmer for 7 to 8 minutes, stirring occasionally. The mixture will thicken.

6. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the syrup through the cheesecloth.

7. Remove the cheesecloth from the strainer, using gloves if the syrup is still very hot, and squeeze any remaining syrup into the bowl.

8. Allow the syrup to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 3 weeks.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per 2 tablespoons of this syrup. If you need a higher or lower dose, you can use more or less cannabis when making this recipe.

PER SERVING Calories: 104; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 28g; Fiber: 0g; Protein: 0g

 

 

HERBAL CANNABIS TEA

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

In his encyclopedic work, Naturalis Historia (77–79 CE), Pliny the Elder described boiling the cannabis root in water to make a tea that relieves joint pain. Today, the roots and stems are still used to make this infusion. If you grow your own cannabis, save the stems and roots of the plants after harvest. This tea has virtually zero psychoactive effects because the stems contain low levels of cannabinoids; they do, however, contain beneficial terpenes that can help reduce inflammation and pain.

MAKES 80 OUNCES

[8 ounces = 1 serving]

Prep time: 10 minutes

Cook time: 1 hour, plus overnight steeping

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

10 cups water

Stems and roots from 1 cannabis plant, dried and roughly chopped

3 herbal teabags (any type)

1. In a large saucepan, bring the water to a boil.

2. Reduce the heat to low and add the chopped stems and roots. Cover and cook for 1 hour.

3. Remove from the heat and add the herbal teabags. Cover and steep overnight on the countertop.

4. Line a fine mesh strainer with cheesecloth and place it over a bowl.

5. Carefully pour the tea through the cheesecloth. Gently press to extract any remaining tea water through the cheesecloth.

6. Serve warm or cold.

7. Store the remaining servings in a pitcher in the refrigerator as you would any other iced tea.

You can leave the herbal tea out of this recipe for plain cannabis tea. The cannabis root contains alkaloids that can cause liver damage if consumed in high amounts or for a long period of time. This herbal tea should be limited to 1 cup a day with light to moderate long-term use.

 

 

CANNABIS BHANG TEA

GLUTEN-FREE | SOY-FREE | VEGETARIAN

Bhang is a cannabis-infused tea served during the Hindu festival of Holi each year. This is one of the oldest known methods of ingesting cannabis. Depending on the strain you use, this heavily spiced and creamy tea may make you melt into your seat or send you dancing.

MAKES 48 OUNCES

[8 ounces = 1 serving]

Prep time: 15 minutes

Cook time: 1 hour, 30 minutes

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

8 grams cannabis, coarsely ground

2 cups water

1 tablespoon unsalted butter

4 cups whole milk

2 tablespoons almond flour

¼ teaspoon garam masala

2 teaspoons loose chai tea

½ cup honey

Half-and-half or cream

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a medium saucepan, bring the water, butter, and milk to a boil.

4. Reduce the heat to low, and add the decarboxylated cannabis, almond flour, and garam masala. Cover and simmer for 30 to 45 minutes.

5. Remove from the heat and add the tea to the saucepan. Steep for 7 minutes.

6. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the tea through the cheesecloth. Press to extract any remaining liquid through the cheesecloth.

7. Add the honey to the bowl and stir until dissolved.

8. Pour the tea into a mug and add the desired amount of half-and-half or cream.

9. Store the remaining servings in an airtight container in the refrigerator for up to 1 week. To reheat, heat in a small saucepan over low heat.

To simplify the preparation, use 2 tablespoons of canna-butter (here) in place of the cannabis and butter and reduce the simmering time to 15 minutes. In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per 8-ounce serving of this tea. If you need a higher or lower dose, you can use more or less cannabis when making this recipe.

PER SERVING

without half-and-half or cream: Calories: 238; Total Fat: 9.9g; Saturated Fat: 3.5g; Cholesterol: 18mg; Carbohydrates: 33.3g; Fiber: 1.1g; Protein: 7.4g

 

 

CANNA-COFFEE

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGETARIAN

Canna-coffee is the way to go if you need to medicate in the morning. It is as simple as blending some canna-butter or canna-oil (for a vegan alternative) with your brewed coffee for a creamy, soothing drink. It doesn’t matter if the coffee is caffeinated or decaf. This method works well with tea, too.

MAKES 1 SERVING

Prep time: 10 minutes

Required Equipment

Immersion blender

DOSAGE

TEST

Start with ¼ teaspoon of canna-butter or canna-oil in your coffee and wait 4 hours to fully assess your reaction to its strength and effects.

1 teaspoon canna-butter (here) or canna-oil (here)

1 tablespoon butter or coconut oil

1 cup brewed coffee, hot

Sweetener (optional)

1. Using an immersion blender, blend the butters or oils into the coffee for about 30 seconds until creamy and frothy.

2. Pour into a cup and add sweetener, if using.

3. Serve immediately.

If you are on a low-fat diet, you can use cannabis tincture (here) for 10 milligrams of THC in place of the canna-butter or canna-oil, or simply omit the additional tablespoon of butter or oil.

PER SERVING

with butter: Calories: 151; Total Fat: 17g; Saturated Fat: 11g; Cholesterol: 45mg; Carbohydrates: 0g; Fiber: 0g; Protein: 0.2g

with coconut oil: Calories: 181; Total Fat: 21g; Saturated Fat: 18g; Cholesterol: 0mg; Carbohydrates: 0g; Fiber: 0g; Protein: 0g

 

 

CANNA-CIDER

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Hot spiced cider is such a soothing and uplifting cold-weather treat. Apple cider itself boasts a number of important health benefits: it is a great source of antioxidants, helps prevent asthma, cleanses the liver, reduces cholesterol, boosts the immune system, and may even help prevent cancer. In tandem with a cannabis infusion, this dose of medicine will work like a charm.

MAKES 16 OUNCES

[8 ounces = 1 serving]

Prep time: 10 minutes

Cook time: 10 minutes

DOSAGE

TEST

Start with half of a serving of canna-cider and wait 4 hours to fully assess your reaction to its strength and effects.

2 cups apple cider

1 tablespoon honey

1 cinnamon stick

1 orange peel

2 whole cloves

1 whole star anise

2 teaspoons canna-butter (here) or 1 teaspoon cannabis tincture (here)

1. In a small saucepan, bring the cider, honey, cinnamon stick, orange peel, cloves, and star anise to a boil.

2. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat.

3. Using a slotted spoon, remove the cinnamon stick, orange peel, cloves, and star anise from the liquid.

4. Add the canna-butter or tincture to the liquid, and stir well.

5. Pour into mugs and serve warm.

6. Store the remaining serving in an airtight container in the refrigerator for up to 1 week. To reheat, heat in a small saucepan over low heat.

Homemade apple cider is a treat in this recipe. To get 2 cups of fresh-pressed cider, juice 3 or 4 apples.

PER SERVING

with canna-butter: Calories: 182; Total Fat: 4.1g; Saturated Fat: 2.5g; Cholesterol: 10mg; Carbohydrates: 37.6g; Fiber: 0g; Protein: 0.2g

with cannabis tincture: Calories: 148; Total Fat: 0.3g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 37.6g; Fiber: 0g; Protein: 0.2g

 

 

HOT SPICED ORANGE JUICE WITH CANNABIS

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

This warm, citrusy beverage hits the spot during cold and flu season. It is soothing, nourishing, and filled with immune-boosting nutrients to help bring you back to health.

MAKES 16 OUNCES

[8 ounces = 1 serving]

Prep time: 10 minutes

Cook time: 5 minutes

DOSAGE

TEST

Start with half of a serving of hot spiced orange juice and wait 4 hours to fully assess your reaction to its strength and effects.

1½ cups freshly squeezed orange juice

½ cup water

1 teaspoon freshly grated or ground ginger

⅛ teaspoon ground cinnamon

⅛ teaspoon ground turmeric

2 tablespoons honey

2 teaspoons canna-oil (here) or 1 teaspoon cannabis tincture (here)

1. In a small saucepan, combine the orange juice, water, ginger, cinnamon, and turmeric. Bring to a low simmer.

2. Reduce the heat, cover, and warm for 5 minutes.

3. Remove from the heat and stir in the honey and canna-oil or cannabis tincture.

4. Pour into mugs and serve warm.

5. Store the remaining serving in an airtight container in the refrigerator for up to 5 days. To reheat, heat in a small saucepan over low heat.

For a nutrient boost, replace the water with an equal amount of prune juice or pomegranate juice.

PER SERVING

with canna-oil: Calories: 187; Total Fat: 4.9g; Saturated Fat: 4g; Cholesterol: 0mg; Carbohydrates: 36.7g; Fiber: 0g; Protein: 1.3g

with cannabis tincture: Calories: 148; Total Fat: 0.4g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 36.7g; Fiber: 0g; Protein: 1.3g

 

 

GOLDEN MILK

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Turmeric is packed with anti-oxidant, anti-inflammatory, immune-boosting nutrients. Golden milk is a wonderful and delicious way to take in turmeric and a host of other nourishing spices. Its relaxing properties also make this a delightful nighttime drink.

MAKES 24 OUNCES

[8 ounces = 1 serving]

Prep time: 10 minutes

Cook time: 5 minutes

Required Equipment

Immersion blender

DOSAGE

TEST

Start with half of a serving of golden milk and wait 4 hours to fully assess your reaction to its strength and effects.

1 (14-ounce) can coconut milk

1 cup water

1 tablespoon canna-oil (here)

2 teaspoons ground turmeric

¼ teaspoon ground cinnamon

1 tablespoon honey

¼ teaspoon freshly grated or ground ginger

Pinch cayenne pepper (optional)

Pinch freshly ground black pepper

1. In a small saucepan, combine all the ingredients. Heat over medium-low heat for 5 minutes until hot. Remove from the heat.

2. Using an immersion blender, blend on low speed until smooth.

3. Pour into mugs and serve immediately.

To reduce the calories and fat in this recipe, replace the coconut milk with an equal amount of almond milk. You can use 1 tablespoon of canna-butter or 1½ teaspoons of cannabis tincture in place of the canna-oil.

PER SERVING Calories: 373; Total Fat: 36.2g; Saturated Fat: 32g; Cholesterol: 0mg; Carbohydrates: 14.9g; Fiber: 37g; Protein: 3.2g

 

 

FRESH-PRESSED CANNA-JUICE

GLUTEN-FREE | NUT-FREE | SOY-FREE | SUGAR-FREE | VEGAN

For a fresh drink without the psychotropic effects of THC, raw cannabis juice is the way to go. Fresh cannabis is loaded with the cannabinoid THCA and a bouquet of terpenes that are often burned away when smoking or vaping. Ingesting cannabis raw is the surest way to get all those wonderful medicinal benefits.

MAKES 24 OUNCES

[8 ounces = 1 serving]

Prep time: 10 minutes, plus overnight soaking

Required Equipment

Blender

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with half of a serving of canna-juice and wait 4 hours to fully assess your reaction to its strength and effects.

20 raw cannabis leaves

4 cups water

1. Rinse the cannabis leaves.

2. In a large bowl, combine the cannabis and water. Cover and soak overnight.

3. Transfer both the soaking water and leaves to a blender. Blend for 1 to 2 minutes until liquefied.

4. Line a fine mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the juice through the cheesecloth. Press to extract any remaining liquid through the cheesecloth.

5. Transfer to glass jars, and store in the refrigerator for up to 3 days or in the freezer in a freezer-safe container for up to 6 months.

For a flavor boost, replace the water with an equal amount of coconut water and add 2 tablespoons of fresh lime juice and 2 tablespoons of honey.

 

 

CANNABIS TINCTURE

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGAN

Tinctures can be administered under the tongue for quick delivery. Unlike edibles, effects are usually felt within minutes. While many tinctures are alcohol-based, we prefer the taste and gentleness of tinctures with a vegetable glycerin base, and you may find that the same is true for you.

MAKES 12 OUNCES

[½ teaspoon = 1 serving]

Prep time: 5 minutes

Cook time: 45 minutes

Infusion time: 2 months

Required Equipment

Cheesecloth

DOSAGE

TEST

Start with ⅛ teaspoon (12 drops) of cannabis tincture under the tongue and wait 4 hours to fully assess your reaction to its strength and effects.

14 grams cannabis, coarsely ground

12 ounces vegetable glycerin

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. Transfer the decarboxylated cannabis to a glass jar.

4. Pour the glycerin over the cannabis, being sure that the glycerin covers the cannabis completely.

5. Secure the jar with an airtight lid and gently stir the contents by rolling the jar back and forth in your hands.

6. Keep the jar in a dark place at room temperature for 2 months. Agitate the contents of the jar intermittently (once or twice a week is fine) by rolling it back and forth in your hands.

7. Stretch cheesecloth across the top of a large, spouted measuring cup or bowl, and secure with a rubber band or twine around the edge.

8. Carefully pour the infused glycerin over the cheesecloth.

9. Lift the cheesecloth and squeeze any remaining glycerin into the measuring cup or bowl.

10. Pour the tincture back into the glass jar or dropper bottles. Store in a cool, dark place or in the refrigerator for up to 18 months.

To use, place a few drops under the tongue and allow it to absorb before swallowing. If you find the taste displeasing, you can add it to a sweet beverage. In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per ½ teaspoon of this tincture. If you need a higher or lower dose, you can use more or less cannabis when making your tincture.

PER SERVING Calories: 11; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 2.5g; Fiber: 0g; Protein: 0g

 

 

CANNA-HONEY

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Like cannabis, honey has anti-inflammatory, antibacterial, and healing properties. It can also reduce nausea, alleviate allergy symptoms, boost memory, and suppress coughs. This recipe calls for cannabis tincture because straight cannabis alone does not infuse efficiently with honey.

MAKES 12 OUNCES

[1 tablespoon = 1 serving]

Prep time: 5 minutes

DOSAGE

TEST

Start with 1 teaspoon of canna-honey and wait 4 hours to fully assess your reaction to its strength and effects.

10 ounces honey

2 ounces cannabis tincture (here)

1. In a small saucepan, warm the honey over low heat until thin.

2. Remove from the heat, and add the tincture. Stir well.

3. Pour into a glass jar or honey jar and store in your pantry as you would regular honey.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per tablespoon of this honey. If you need a higher or lower dose, you can use more or less tincture when making this honey.

PER SERVING Calories: 64; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 17g; Fiber: 0g; Protein: 0.1g

 

 

CANNABIS LOZENGES

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Lozenges and other hard candies infused with cannabis can have a faster onset than traditional chew-and-swallow edibles. The cannabinoids are absorbed in the mouth and sent to the brain more quickly than when digested in the stomach and processed in the liver. But, just as the onset may be faster, the duration may also be shorter.

MAKES 18 LOZENGES

[1 lozenge = 1 serving]

Prep time: 10 minutes

Cook time: 15 minutes

Required Equipment

Candy thermometer

Candy molds

DOSAGE

TEST

Start with one-half of a lozenge and wait 4 hours to fully assess your reaction to its strength and effects.

½ cup honey

2 tablespoons apple cider vinegar

2 tablespoons freshly grated ginger

½ teaspoon ground cinnamon

1½ tablespoons cannabis tincture (here)

⅓ cup powdered sugar

1. In a heavy saucepan, combine the honey, vinegar, ginger, and cinnamon. Bring to a boil over medium heat.

2. Insert the candy thermometer and continue to boil until the thermometer reaches 300°F.

3. Remove from the heat and quickly stir in the tincture, mixing vigorously for even distribution.

4. Carefully pour the hot mixture into the candy molds. Allow them to cool and harden.

5. Remove the lozenges from the molds and toss with powdered sugar.

6. Store in an airtight container in the refrigerator for up to 3 months.

If you don’t have candy molds, line 2 rimmed baking sheets with parchment paper. Allow the mixture to cool slightly, then carefully pour the mixture into small circles. If it spreads too much, allow the mixture to cool a bit longer. For a fruity lozenge, omit the ginger and cinnamon and add a flavored extract along with the tincture. In our kitchen, we cook with cannabis that has 15 percent THC, which results in 5 milligrams of THC per lozenge. If you need a higher or lower dose, you can increase or decrease the amount of tincture in this recipe.

PER SERVING Calories: 31; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 8.2g; Fiber: 0g; Protein: 0.1g

 

 

CANNABIS COUGH SYRUP

GLUTEN-FREE | NUT-FREE | SOY-FREE | VEGETARIAN

Honey and ginger pair up again in this effective cough syrup. Pepper and thyme are unexpected additions to this remedy, but they each have potent properties that fight cough and congestion.

MAKES 6 OUNCES

[1 tablespoon = 1 serving]

Prep time: 10 minutes

Cook time: 5 minutes

DOSAGE

TEST

Start with 1 teaspoon of cough syrup and wait 4 hours to fully assess your reaction to its strength and effects.

½ cup honey

3 tablespoons freshly squeezed lemon juice

3 tablespoons cannabis tincture (here)

2 teaspoons freshly grated or ground ginger

1 teaspoon white pepper

1 teaspoon ground thyme

1. In a small saucepan, combine the honey, lemon juice, and tincture. Heat over low heat for 1 to 2 minutes until the honey thins.

2. Add the ginger, pepper, and thyme, and stir. Continue to warm over low heat for 3 to 4 minutes. Remove from the heat.

3. Allow the syrup to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 3 weeks.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 10 milligrams of THC per tablespoon of this cough syrup. If you need a higher or lower dose, you can increase or decrease the amount of tincture in this recipe.

PER SERVING Calories: 46; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 12g; Fiber: 0g; Protein: 0g

 

 

CANNABIS SUPPOSITORY

GLUTEN-FREE | NUT-FREE | SOY-FREE

Suppositories offer an efficient uptake of cannabis if you cannot or do not wish to inhale or ingest cannabis. This can be an important delivery method if you have extreme nausea and vomiting. It has also been shown to be a helpful remedy for gastrointestinal issues.

MAKES 60 SUPPOSITORIES

Prep time: 5 minutes

Cook time: 2 minutes

Required Equipment

60 (2.3-milliliter) suppository molds

DOSAGE

TEST

Start with 1 suppository and wait 4 hours to fully assess your reaction to its strength and effects. Remaining suppositories can be melted if too strong or too weak. Start over with a new batch of canna-oil, adjusting the ratio of cannabis to oil as necessary.

6 tablespoons canna-oil (here)

1. In a small saucepan, melt the canna-oil over low heat.

2. Pour the warm oil into the suppository molds.

3. Place the molds in the refrigerator to solidify.

4. Store in the refrigerator for up to 1 year.

In our kitchen, we cook with cannabis that has 15 percent THC, which results in 3 milligrams of THC per cannabis suppository. If you need a higher or lower dose, increase or decrease the amount of cannabis in the canna-oil recipe.

 

 

Essential Oil Blends

The recipes that follow can be made with essential oils, which have long been used in herbal remedies. Because some people may have adverse reactions due to skin sensitivities and allergies, it’s important to test new essential oils before using them. To do so, dilute the essential oil (add one drop of it to one teaspoon of a carrier oil, such as almond oil or coconut oil) and apply a small amount to the inside of your elbow or wrist. Wait 24 hours to assess your skin’s reaction. Do not wash the test patch during those 24 hours. If your skin does not show signs of swelling, redness, or itching, you can consider the essential oil safe to use.

FOR SALVES AND LOTIONS

For All-Purpose Pain Relief: 4 drops camphor; 3 drops peppermint; 2 drops eucalyptus; 1 drop cloves; 2 drops cinnamon

For All-Purpose Soothing Relief: 5 drops lavender; 4 drops lemon; 3 drops melaleuca

For Muscle and Joint Pain, Arthritis, Fibromyalgia: 4 drops birch; 4 drops geranium; 4 drops lemongrass

For Headaches and Migraines: 6 drops lavender; 4 drops lemongrass; 2 drops peppermint

FOR SOAKS

For Arthritis: 8 drops juniper; 4 drops lavender; 4 drops cypress; 4 drops rosemary

For Headaches and Migraines: 13 drops lavender; 7 drops chamomile

For Muscle Pain and Fibromyalgia: 5 drops eucalyptus; 5 drops rosemary; 5 drops lavender; 5 drops cinnamon

FOR STEAMS

For Congestion and Inflamed Sinuses: Eucalyptus or pine

For Cold and Cough: Rosemary

For Relaxation: Lavender or chamomile

 

 

CANNABIS SALVE

Cannabis salve provides localized pain relief without THC’s psychoactive effects. When applied to the skin, this salve can soothe sore muscles, joints, arthritis, nerve pain, headaches, migraines, and cramps. This remedy can be personalized with the essential oil blend that suits your needs.

MAKES 8 OUNCES

Prep time: 20 minutes

DOSAGE

TEST

Apply salve to a small area of your skin and wait 4 hours to fully assess your reaction to its strength and effects.

½ cup canna-oil (here)

½ cup hemp seed oil

2 tablespoons grated beeswax

½ teaspoon vitamin E oil

12 drops essential oil blend (here)

1. In a 1-pint mason jar, combine the canna-oil, hemp seed oil, and beeswax.

2. Fill a large saucepan halfway with water. Place the uncovered mason jar in the saucepan, ensuring that no water gets into the jar.

3. Heat over medium-low heat, stirring occasionally, until all the beeswax has melted.

4. Remove from the heat and add the vitamin E oil and essential oil blend. Stir until thoroughly incorporated.

5. Carefully pour the mixture into two 4-ounce jars. Allow to cool completely before sealing with an airtight lid.

6. Store at room temperature for up to 1 year.

If the consistency is too hard upon cooling, transfer to the larger jar, repeat steps 2 and 3, and add a little extra hemp seed oil. If the consistency is too soft upon cooling, transfer to the larger jar and repeat steps 2 and 3 with a little extra beeswax.

 

 

CANNABIS BODY LOTION

This wonderfully creamy lotion is a breeze to whip up. Like the cannabis salve, this lotion is a great localized pain treatment without the psychotropic effects of THC. Cannabis has also been shown to effectively treat psoriasis.

MAKES 2 CUPS

Prep time: 15 minutes

Required Equipment

Blender

DOSAGE

TEST

Apply lotion to a small area of your skin and wait 4 hours to fully assess your reaction to its strength and effects.

¾ cup canna-oil (here)

3 tablespoons grated beeswax

1 teaspoon vitamin E oil (optional)

1 cup filtered water

1. In a 1-pint mason jar, combine the canna-oil and beeswax.

2. Fill a large saucepan halfway with water. Place the uncovered mason jar in the saucepan, ensuring that no water gets into the jar.

3. Heat over low to medium heat, stirring occasionally, until all the beeswax has melted.

4. Remove from the heat and add the vitamin E oil (if using). Stir until thoroughly incorporated.

5. Pour the water into a blender and begin blending at medium speed. Remove the blender cap and slowly pour in the oil-wax mixture while continuing to blend.

6. Replace the blender cap, and continue to blend for 1 to 2 minutes until the water and the wax-oil mixture have emulsified.

7. Transfer to clean jars and allow to cool completely before covering with an airtight lid. Store in the refrigerator for up to 3 months.

For a fragrant twist, you can replace the water in this recipe with an equal amount of cold brewed tea, rosewater, or orange blossom water. You can also add up to 10 drops of essential oil (here) when you add the vitamin E.

 

 

CANNABIS BATH SOAK

Salt bath soaks and cannabis are both known to help psoriasis, arthritis, fibromyalgia, joint pain, and muscle pain. Put them together, and you’ve got a double-powered treatment. Dead Sea salt is high in magnesium, potassium, and calcium chlorides, and baking soda helps detoxify and soften the skin. This bath soak can be personalized with the essential oil blend that suits your needs.

MAKES 4 CUPS

[1 cup per bath]

Prep time: 10 minutes

DOSAGE

TEST

Start with ¼ cup of cannabis bath soak and wait 4 hours to fully assess your reaction to its strength and effects.

2 tablespoons canna-oil (here)

20 drops essential oil blend (here)

2 cups Dead Sea salt

1 cup Epsom salt

1 cup baking soda

1. In a small saucepan, soften the canna-oil over low heat until just melted. Remove from the heat.

2. Add the essential oil blend to the melted oil, and stir until thoroughly incorporated.

3. In a medium mixing bowl, combine the oil mixture, salts, and baking soda. Stir until evenly combined.

4. Transfer to glass jars. Store in a cool, dark place for up to 6 months.

As long as you don’t swallow your bathwater (and, please, do not swallow your bathwater), this treatment is nonpsychoactive. Keep the water warm, but not too hot; below 104°F is ideal. If you have diabetes, omit the Epsom salt, which can trigger the release of insulin. You can replace the canna-oil with cannabis tincture if you prefer.

 

 

CANNABIS STEAM BOWL

An age-old remedy for nasal and upper-respiratory relief, steam bowls are an effective way to treat congestion and infections and a novel way to deliver your cannabis. In this treatment, cannabis tincture or canna-oil is added to hot, steaming water along with essential oils to treat your respiratory issues.

MAKES 1 TREATMENT

Prep time: 10 minutes

DOSAGE

TEST

Start with 1 teaspoon of canna-oil (or ½ teaspoon of tincture) in your steam bowl and wait 4 hours to fully assess your reaction to its strength and effects.

1 tablespoon canna-oil (here) or 1½ teaspoons cannabis tincture (here)

4 drops essential oil (here)

4 to 6 cups water

1. In a large bowl, combine the canna-oil or cannabis tincture and the essential oil.

2. In a medium pot, heat the water until it is hot but not boiling.

3. Pour the hot water into the bowl and allow the water to cool until the steam is warm.

4. Place a towel over your head, and lower your face until you’re about 8 to 12 inches from the bowl. Keep your eyes closed. Breathe deeply until the water has stopped steaming.

You can omit the essential oils if you are sensitive to scents, or use an essential oil that isn’t listed if you have a different preference. Steam twice a day until respiratory relief is achieved.

Author: Sunny Dupree
Sunny Dupree is a seasoned journalist, keynote speaker and founder of Weed America: A Journalism-Minded Agency, which handles public relations, content marketing, social media, events and thought leadership for brands and executives in legal cannabis, hemp technology, alternative healthcare, and other new industries.