I tried recipes from the Cannabis Kitchen Cookbook, then I needed a long nap

www.theguardian.com
Date:
Friday, Sep 25, 2015

For the fast-growing industry growing around weed, the current challenge is to make marijuana an item of ordinary middle-class consumption. So how do you persuade bourgie consumers to integrate pot into their lifestyles?

The obvious answer is to turn it into food.

If you can get pot out of dime-bags and onto big white plates, a whole new market awaits. Which is where books like The Cannabis Kitchen Cookbook, by Robyn Griggs Lawrence, come in.

What the book offers most of all is reassurance. Particularly for newbie consumers, it tells them that getting stoned can be safe and sophisticated. It does this by mobilising familiar kinds of expertise: nutritionists, botanists, yoga instructors and chefs offer recipes and advice. It also offers constant reminders about dosages and prudent consumption, so that noobs don’t do a Maureen Dowd and abandon pot after a single greenout.

But it also offers recipes in a familiar cookbook format, with ideas for breakfast, salads and starters, entrees and cocktails. All of which will get you high. Being the experimental type and also an Oregon resident, I thought I’d give it a go.

Pinterest Weed oil and butter. Photograph: Jason Wilson for the Guardian Pinterest Pot butter, made by heating a pound of regular butter with a quarter ounce of weed. Photograph: Jason Wilson for the Guardian Pinterest Pot mushrooms. Photograph: Jason Wilson for the Guardian Pinterest Pot green juice: one of the few recipes that calls for straight-up weed. Photograph: Jason Wilson for the Guardian Topics

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