Healthy Cooking Recipes from the Kitchen of Canna-Chef Cheri Sicard

Around this time of year, people inevitably start looking towards altering their dietary habits, perhaps shedding a few pounds and generally vowing to eat healthier foods.  This can present a challenge for cannabis edibles lovers as most commercial fare consists of sugar and fat laden nutritional wastelands.  But indulging in medicated foods need not break your New Year’s resolutions as these healthy cannabis infused recipes prove.

Important Note: 

As with all cannabis recipes, home cooks should adjust the amount of cannabis to fit their individual dosing needs.  Find more information in my free online dosing class at www.Cannademy.com.

 

Raw Chocolate Pudding

You have to taste this recipe to believe it – rich, creamy, fudgy but with no dairy, no gluten, and no sugar!  It’s even healthy enough to eat for breakfast! Makes 2 Servings

1 medium ripe banana, peeled

1 medium ripe avocado, peeled and pitted

3 tablespoons cocoa powder, preferably Dutch process

2 tablespoons agave syrup

1 teaspoon vanilla extract

1/2 gram decarboxylated kief or finely ground decarboxylated hash

1 – 2 tablespoons water

 

Place all ingredients except water in a blender or food processor and process until smooth, stopping to scrape down the sides.  Blend in enough water to bring to the thickness of chocolate pudding.  Chill until ready to serve.

 

Berry Hempy Granola

Making homemade granola is so quick and easy, you’ll never buy the sugar laden store bought version again. Makes 12 Servings.

3 cups rolled oats

3/4 cup sliced almonds

1/2 cup hulled hemp seeds

3/4 cup dried cranberries

3/4 cup dried blueberries

1/2 cup honey

3/4 cup sweetened
coconut flakes

1/2 cup cannabis infused coconut oil

1 egg white

1/4 teaspoon salt

1/2 teaspoon cinnamon

Preheat oven to 300 degrees F.  Line 2 large baking sheets with parchment paper. In a large bowl, mix together oats, almonds, hemp seeds, dried berries, and coconut.  In a separate small bowl, whisk together cannabis oil, honey, egg white, salt, and cinnamon.  Pour liquid over the oat mixture and stir until well combined. Spread in a thin layer on the prepared baking sheets.  Bake until browned about 40 minutes, stirring every 10 minutes or so.  Store cooled granola in an airtight container for 2 weeks or more.

Mango and Almond Quinoa Salad

 

Quinoa is a hearty, nutritious, protein-filled  grain that forms the base of this salad. This healthy vegan salad packs well for picnics or brown bag lunches. Makes 4 Servings

1 cup quinoa 

1 cup sliced almonds

1/4 cup cannabis infused olive or vegetable oil

1 cup diced mango

3/4 cup diced red bell pepper

1/2 cup thinly sliced green onions (white and green parts)

1/3  cup finely
chopped cilantro

1/4 cup cider vinegar 

1/8 teaspoon
cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

In a large bowl, mix together oats, almonds, hemp seeds, dried berries, and coconut.  In a separate small bowl, whisk together cannabis oil, honey, egg white, salt, and cinnamon.  Pour liquid over the oat mixture and stir until well combined. Spread in a thin layer on the prepared baking sheets. Bake until browned about 40 minutes, stirring every 10 minutes or so.Store cooled granola in an airtight container for 2 weeks or more.

Cheri Sicard is the author of “The Easy Cannabis Cookbook,” “Mary Jane: The Complete Marijuana Handbook for Women, “and more.  She is also the creator of the web’s first comprehensive online cannabis cooking course for home consumers (www.Cannademy.com). Her blog is www.CannabisCheri.com.