Are you looking to make the perfect edibles during the Corona Virus quarantine?
One of the first steps you need to know about is Decarbing. Ask yourself “are you de-carbing you weed yet?” Here’s a quick recap of how to Decab. This will be the first step to take before you start to prepare your edibles during the corona virus quarantine.
What is Decarboxylation?
To put it simply, Decarboxylation is the process of converting raw cannabis into its active bioavailable form. It’s a critical step for patients who need relief via oral, sublingual or topical applications.
The problem is decarbing cannabis at home isn’t easy, where you probably want to make your edibles any ways. There’s a lot of confusing and inaccurate information online about what method to use, what time, what temp, and how to properly prepare your medicine before decarb. This is troubling for both patients and caregivers who need easy, consistent and accurate dosing with their medicine.
Here’s a video that explains the process in digestible detail.
5 Edible Recipes to Make During Corona Virus Shutdown
1. How to Make Cinco de Mayo Margarita:
Ingredients
8 ounces silver tequila*
3 ounces orange liqueur
4 ounces fresh lime juice
1 oz Grand Marnier or Anejo Rum (as a float)
4 lime wheels
4 cups of ice
*Use mezcal instead for a smoky flavor or OJ to make it non-alcoholic. Skip the float if you’re substituting.
You’ll also need…
1 NOVA Lift
1 High-powered blender
1/4 gram starting material**
**See our dosing guide so you can decide how much cannabis to add to your batch of margaritas. You’ll notice you don’t need much! Start low, around 10mg or less per serving.
Warning: Mixing alcohol and cannabis needs to be done carefully and safely. We recommend starting with a very small dose. You can always have another drink, but you can’t have less! Never drive or operate machinery after having an infused cocktail. And wait until you feel the effects before you have another round (it may take longer than you think).
Directions
Difficulty level: Easy
Prep time: 10 minutes
Total time: 10 minutes
Makes 4 drinks
** Extra time needed for activation and infusion. See our infusion guide*
Activate your cannabis in the NOVA Lift.
Remove your activated material and grind into fine powder. Set aside.
Add the silver tequila, orange liqueur, lime juice and ice to your blender. Blend until slushy, adding more ice if you need.
Add activated, ground bud and blend another 30 seconds.
Pour immediately into 4 glasses (salt rim optional), adding your Grand Marnier or Anejo Rum “float” to the top of each drink. Garnish with lime wedges and enjoy!
2. How to Make Movie Night Potcorn:
Ingredients
½ cup Popcorn kernels
3 Tbsp. Oil (neutral, such as canola, sunflower, safflower)
3 Tbsp. Infused Ghee
Salt
Optional toppings such as nutritional yeast, grated cheese, spices
Serves 4
You’ll also need…
½ gram starting material**
NOVA Lift
Large pot with lid (ideally a dutch oven, something with good heat conductivity and a heavy lid and plenty of room for the popped corn)
*See our dosing guide so you can decide how much cannabis to add to the infusion.
Directions
Difficulty level: Easy
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
** Extra time needed for activation and infusion. See our infusion guide*
Activate your flower in the NOVA Lift. Remove your activated material and slide the infusion sleeve into NOVA Lift’s inner canister. Place your ghee and activated cannabis into the sleeve and run it for a second cycle to infuse. You’ll want to use about ¼ cup of ghee to make enough for this recipe.
Once the infusion cycle is complete, strain the ghee. You’ll end up with about 3 tablespoons, enough for this recipe, since some of the fat is absorbed by the plant material.
Before you make the popcorn, melt your infused ghee and add some sea salt to taste. Set aside — this will be used to coat the popcorn.
Put your large pot over medium heat. Add your oil, 3 kernels and cover. These kernels will be the alarm, telling us when the oil is ready. Once you hear the testers start to pop, add the rest of the half cup of kernels and stir, making sure they’re covered in oil. Return the lid and wait a minute or two.
Once you start to hear the rest of the batch pop, carefully start shaking the covered pot around, with the burner still on (be sure to use oven mitts or potholders!). This will circulate the kernels so they pop evenly. When you are hearing fewer and fewer pops, turn off the heat and crack the lid slightly so steam can escape.
Pour the popcorn into a very large bowl (or onto a baking sheet) and quickly coat with the melted ghee. Mix around so each piece is glossy. Next, you can add any toppings you like! The ghee will act as glue. This is delicious with just some simple salting, but we also love nutritional yeast, chili pepper, grated aged cheese, and other spice blends. Have fun and experiment!
3. How to Make Cannabis Pizza:
Ingredients
1 1/2 cups warm water
2 packets (1/4 ounce each) active dry yeast
2 teaspoons granulated sugar
1/4 cup cannabis-infused olive oil
1 teaspoon salt
4 cups all-purpose flour
Tomato sauce or marinara sauce
Mozzarella cheese
Toppings of your choice
Directions
Make cannabis-infused olive oil with decarbed bud. We recommend the Mason jar & crockpot method because it’s easy and mess-free. It will take around 4 hours to fully infuse your oil.
Pour the water into a large bowl, add yeast, and let stand until foamy, about 5 minutes.
Mix in 2 teaspoons sugar, ¼ cup infused oil, and 1 teaspoon salt.
Using a dough hook, mix in approximately 2 cups of flour until well incorporated. Mix in remaining 2 cups of flour until the dough is no longer sticky. If needed, knead in additional flour 1 tablespoon at a time. Knead until smooth and let the dough rest in the mixing bowl for 20 minutes.
While dough is resting, preheat your oven to 400 degrees F and grease your baking sheets.
When dough is done resting, split it in half, roll it out, and place it on your baking sheets.
Top your pizzas with tomato sauce, cheese, and your favorite toppings: pepperoni, sausage, peppers, bacon, pineapple, whatever you’d like! Before baking, you can drizzle infused olive oil on top for a more potent pizza.
Bake for 15-20 minutes and enjoy! Remember to start slow until you know your tolerance level.
Recipe notes:
If you’d like to save some of the dough for later, you can store it in the freezer for up to 3 months. To do this, flatten the dough into discs and tightly wrap in plastic wrap or store in freezer bags. Just be sure to take it out to thaw a few hours before you plan on using it!
This dough can also be used to make breadsticks or even cinnamon sticks.
4. How to Make Cannabis Ice Cream
Required Ingredients
1 Teaspoon Lecithin Granules
14 Ounces Condensed Milk
2 Cups Heavy Cream
1 Pound Oreo Cookies, broken into medium-sized pieces, or another flavor/candy that meets your preferences
¼ cup chocolate sauce (optional)
Extra Oreos (optional)
Cannabis
Required Kitchen Equipment
Cheesecloth
Fine Mesh Strainer
NOVA Decarboxylator
Directions
Decarb up to ¼ ounce of cannabis if using the oven method or for best results, use the Ardent Nova decarboxylator which will allow you to use significantly less cannabis for the same potency. When your bud is decarbed, grind it into medium-sized pieces to begin creating cannabutter.
To make cannabutter, simply place decarbed cannabis and butter back in the Nova for a second cycle. If you aren’t using a Nova, place ½ cup butter, the decarbed flower, and 1 tsp of lecithin granules into a glass jar with lid into a crockpot and cook for 2 hours. Whichever infusion method you choose, strain plant matter from the finished product using cheesecloth in a fine mesh strainer, or for the cleanest option use the Ardent Frainer.
Place melted cannabutter into a mixing bowl and add 14 oz of condensed milk. Whisk together until smooth.
Pour 2 cups heavy cream into a separate mixing bowl. Using a mixer, whip until it reaches the consistency of whipped cream, approximately 5-8 minutes.
Using a rubber spatula, fold the condensed milk mixture into the whipped cream until well mixed. Fold in the Oreo pieces until evenly distributed.
Spread mixture into an 8×8 or 9×9 baking dish. Top with chocolate sauce and additional Oreos, if desired. Cover with plastic wrap, freeze overnight, and enjoy! As with all edibles, start slow until you know your tolerance level.
Try Different Flavors
Other infused ice cream recipes to consider include:
Mint Chocolate Chip Cannabis Ice Cream
Cherry Cannabis Ice Cream
Strawberry Cannabis Ice Cream
Chocolate-Covered Strawberry Cannabis Ice Cream
5. How to Make Cannabis Cookies
Required Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted, melted butter
1 cup lightly packed brown sugar
⅓ cup white sugar
¼ ounce to ¾ ounce of decarbed flower, the amount depends on desired strength
1 tablespoon vanilla extract
1 egg
1 egg yolk
½ cup of chocolate chips
Cannabis
Note: Feel free to add a variety of different flavors and ingredients to this recipe per your preferences.
Required Kitchen Equipment
Mixing bowl
Whisk or rubber spatula
Greased baking sheet
Directions
Decarb your herb using the oven method or for best results, use a Nova decarboxylator. When your weed is decarbed, grind it into small pieces to mix into cookie dough.
Preheat oven to 325 degrees F and grease two baking sheets or line with parchment paper.
Mix 2 cups flour, ½ teaspoon salt, ½ teaspoon baking soda, and decarbed bud in a large bowl, set aside.
In a second bowl using a mixer, cream together ¾ cup of melted butter, 1 cup brown sugar, and ⅓ cup white sugar. Beat in 1 tablespoon vanilla, the egg, and egg yolk until light and creamy.
Mix in dry ingredients until incorporated. Using a spatula, fold in chocolate chips until evenly distributed.
Drop dough by rounded tablespoonfuls onto your prepared cookie sheets, being sure to leave a few inches between each cookie.
Bake for 12-15 minutes, or until the edges are light brown. Remove from oven and let sit on cookie sheet for 5-10 minutes before transferring to wire cooling rack. As with all edibles, start slow until you know your tolerance level.
The cookies can be stored in an airtight container for 2-3 days. (Hint: To keep them moist, store a single slice of bread in the container with them.) For even longer freshness store the canna-cookies in the freezer and warm them covered in the toaster for an freshly-baked taste up to 2-3 weeks later.
