24 Hour Tincture

24 Hour Tincture

A Recipe 

(This recipe is for legal MMJ patients and legal recreational marijuana users ONLY!)

  

Medical marijuana tinctures can be a big help to patients, especially to those who do not smoke, vape, dab, or eat their medicine, but instead rely heavily on topicals and/or capsules. This is because it can be used in both of those functions (in a topical or in capsules) and it is also traditionally edible as well, but does not have to be combined with food to be consumed, unlike canna-butter or canna-oil.

Tinctures can be made from several bases, but the base we are using for our 24 Hour Tincture is food grade glycerin. Glycerin is slightly sweet, thick and syrupy, and makes for a great, smooth, tasty tincture. 

(Now, I would like to note that this tincture recipe may not produce as potent of a tincture as a recipe that calls for its creation over the course of months... but it still gets the job done! AND it's fast and easy.)

Without further ado, here is the recipe!

24 Hour Tincture:

What You Need:

1 oz. of high quality medical marijuana trim and/or bud per 20 fl. oz. of food grade glycerin

grinder

slow cooker

spoon

cheesecloth

glass storage jars

What To Do:

1. Turn the slow cooker on to "Low" (The lowest setting besides "Warm" or "Keep Warm")

2. Grind your trim and/or bud very well, but try not to let it get too powdery.

3. Put the ground up bud in the slow cooker and close the lid as you get your glycerin ready to pour.

4. After letting the bud slightly heat in the slow cooker (without burning) alone, slowly combine the glycerin with the cannabis. 

5. Return the lid to the slow cooker and allow the medical marijuana and glycerin blend to "cook" for 24 hours, stirring occasionally. (You can turn the cooker down to "Warm" or "Keep Warm" while you sleep and back to "Low" when you wake to be a bit more safe and to avoid overcooking or burning the bud/trim.)

6. After 24 hours, turn the slow cooker off and allow the mixture to cool. 

7. Once the glycerin/cannabis blend is cool, slowly strain it through the cheesecloth and into the glass storage containers.

You now have a 24 Hour Tincture!

 

Cannabasil Pesto - A Medical Marijuana Based Pesto Recipe

Cannabasil Pesto:

Photo from: The Weed Blog

A recipe from PonchoMeg: The Modern Bohemian: writer, musician, actress, model, educator, ordained minister, artist, fitness trainer, mmj patient, and more! Enjoy! 

(But only if you are a patient or reside in a region where cannabis is recreationally permitted to those within your age group. This is NOT intended for illegal use or for use by anyone under the age of 21, unless stated by a medical doctor and/or for accepted religious customs/ceremonies.)

Cannabasil Pesto
A medical marijuana based pesto recipe.

INGREDIENTS:

 

3/4 cup basil leaves (fresh)

10 grams of medical marijuana bud (try to choose a savory strain)

1/2 cup parsley leaves

1 cup canna-oil (made with olive oil - NOT the coconut oil)

8 cloves of garlic (or more to taste) 

1 tsp. iodized salt 

1 tsp. sea salt

1/2 cup almonds or cashews

a pinch of pepper (or more to taste)

a dash of lemon juice

(NOTE: If you want cheese in your pesto, make as follows & simply add a 1/2 cup of grated Parmesan cheese towards the end, as well as a touch more canna-oil if needed.)

DIRECTIONS:

 

1. Preheat oven to 230 F.

2. Break up your 10 grams of medical marijuana bud, but do not grind.

3. Place your bud on a cookie sheet in a thin, even layer, and cover with aluminum foil.

4. Place the prepared cookie sheet into the oven and "bake" for 45 minutes to an hour.

5. After 45 minutes to an hour, remove the bud from the oven and let cool just slightly before use in the pesto.

6. While the bud is "baking," you can gather all your tools you will need to work with, collect your ingredients, and make sure that all the food is washed and clean and cut and ready to be used.

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7. As the bud cools, combine the basil, parsley, a small amount of the canna-oil, the garlic, the salts, the nuts, and a pinch of pepper in a mortar and pestle set, a food processor, or a blender and mix it up! Slowly add the rest of the canna-oil as you smash, grate, and blend the pesto mixture, adding more and more as you go. Add the baked cannabis directly before the last of the canna-oil and combine well with the rest of the paste.

8. Finish the Cannabasil Pesto off by mixing in a dash of lemon juice and by adding more of anything that you feel the pesto needs to suit your taste. (Cheese, more garlic, more basil, more pepper, etc.)

9. Enjoy your Cannabasil Pesto in pastas and salads, as a sauce for white meats, poultry, fish, and tofu, as a sandwich, wrap, or pita spread, on a homemade pizza, or simply as a dip with crackers, specialty breads, and vegetables.

50 Things to Make with Pesto : Food Network

Good luck and happy eating! Stay medicated!

Cannabis Coconut Oil Recipe

Cannabis Coconut Oil Recipe:

Photo originally used on BuzzFeed

What You'll Need:

oven

crockpot/slow cooker

aluminum foil

spoons

cheesecloth

cannabis (trim, shake, and/or bud)

coconut oil

sunflower liquid lecithin

glass storage container/jar

about 5 hours 

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Directions:

1. Start by decarboxylating your cannabis. Preheat the oven to 230 F. 

2. Break up your plant material (trim, shake, and/or bud) but do not grind.

3. Place the plant material on a cookie sheet in a thin, even layer and cover with aluminum foil.

4. Place the prepared cookie sheet into the oven and "bake" for 45 minutes to 1 hour.

5. After 45 minutes to an hour, remove the cookie sheet of marijuana from the oven and set to cool.

6. Turn the crockpot/slow cooker on low/medium (around 150 F - 175 F)

7. Combine 1 cup coconut oil and 1 teaspoon sunflower lecithin in the crockpot/slow cooker for every 14 grams of decarboxylated bud (24-28 grams if you are just using trim)

8. Cover and let it all simmer for about 3-4 hours, making sure to stir every 35-45 minutes or so.

9. After 3-4 hours, turn off the crockpot/slow cooker and allow contents to cool, but not harden.

10. Once mostly cool (but still very much in liquid form) strain the contents of the crockpot/slow cooker through the cheesecloth, collecting the liquid cannabis coconut oil in a glass storage container.

11. Store in a cool, dry, dark place, and use for cooking, in capsules, on sore gums, as a topical cream on it's own, or as a base for massage creams, lotions, hair care products, etc.