Smoke it, vape it, or eat it—there’s no question that you can get creative with how you want to get high, especially with marijuana’s widespread legalization. But how about a dinner party, with multiple weed-infused dishes? It’s a common trope that herb edibles often lead to debilitating highs—hilarious perhaps only in hindsight—but there is a way to enjoy them without overdoing it.
In Cooking with Herb, Cedella Marley, daughter of the famous reggae singers Bob and Rita Marley, shows us how to make marijuana-enhanced foods in our own kitchens that go beyond the banality of edibles like pot brownies and sickly-sweet cereal treats. From spiked Jerk Seasoning to weed-enhanced fruity tonics to CannaOil-dressed quinoa salads, Cedella’s recipes are refreshing and widen the scope of what we think of when we cook with cannabis. It’s not just junk food—you can spike your food with marijuana while nourishing your body at the same time. And it’s not only about getting high—it’s the process of bringing people together over delicious, wholesome food, stimulating positive energy, freeing the mind, bringing out creativity, and most importantly—being able to chill out.
This book serves as a resource for cannabis cooks and recreationalists of all levels. Correctly infusing oils and fats with marijuana is just as important as making sure the food it’s going into is flavorful and enticing—and Cedella has both of those things covered. Starting with the foundations of CannaOil and CannaButter which can be added to nearly anything, there’s also an inclusion of Cannavanilla Extract for desserts, and tips for spiking your spice blends and sauces to further intensify your food.
Demystifying the curiosities about the world of cannabis cooking, Cedella breaks down everything from dosages to strains to responsible usage, and shares her own “Ten Commandments of Cooking with Herb.” Exploring the medicinal and healing benefits of cannabis, Cooking with Herb also provides guidance for a balanced life. As a believer that Herb feeds the mind, body, and soul, Cedella shares snippets of her natural lifestyle, including how she incorporates marijuana into her beauty products, yoga routine, and overall wellness regimen.
Different than what you’d expect from typical herb-enhanced food, Cedella’s cooking blends tropical Jamaican flavors with a foundation of fresh vegetables and clean ingredients. Recipes like beet burgers with avocado and jerk-fried onions, smoky baked yuca wedges with guava ketchup, and a hemp-kale-apple salad, along with irresistible comfort foods like mac ‘n’ cheese and pumpkin-ginger donuts seek to satisfy every craving. All of the recipes can be made with or without marijuana, so you can mix and match your munchies of choice. And for easy entertaining, there’s a collection of menu ideas, whether you’re hosting Sunday brunch or dinner al fresco. With an added sprinkle, drizzle, or infusion of Herb, potluck with friends takes on a whole new meaning.
Take your social gatherings to the next level and give your food a little canna-boost. Whether you’re looking for a creative spark, pain relief, or just a few bellyache-inducing laughs, munchies never sounded better.
Hemp, Kale, and Apple Salad
Serves 4 ♦ 5 mg THC Per Serving
½ small red onion, thinly sliced
2 teaspoons distilled white vinegar
¾ teaspoon plus a pinch of kosher salt
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons CannaOil (see recipe below)
1 small garlic clove
Juice of ½ lemon
1½ bunches Tuscan (lacinato) kale, central ribs removed, leaves sliced into thin ribbons (about 7 cups)
1 crisp apple, halved, cored, and cut into thin matchsticks
2 cups baby spinach or other tender leafy greens
¼ cup hulled hemp seeds
Toss the red onion, vinegar, and salt together in a small bowl and set aside.
Whisk together the olive oil, CannaOil, garlic, lemon juice, and a pinch of salt in a large bowl. Add the kale and toss to combine, then use your hands to massage the kale, squeezing and releasing it until the leaves darken in color and become tender, 1 to 2 minutes.
Add the apple matchsticks, baby spinach, and onion to the kale and toss to combine. Add most of the hemp seeds, toss to combine, then serve sprinkled with the remaining hemp seeds.
Makes 2 Cups ♦ 1 Serving = ½ Teaspoon = 5 mg THC
2 cups coconut oil, extra-virgin olive oil, or grapeseed oil
¼ ounce (7 g) cannabis flower (dose based on 15% THC herb)
Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
Combine the oil and herb in a medium saucepan and bring to a low simmer over medium heat (the oil should be hot but not boiling).
Reduce the heat to low and cook the infusion very slowly, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, about 2 hours.
Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the oil is filtered, about 5 minutes. Fold the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids, extracting as much oil as possible (discard the solids). Transfer to a jar, seal, and store at room temperature for up to 3 months. Note that CannaOil made with coconut oil will solidify; reheat gently to liquefy if necessary.
Watch Cedella’s cooking video of the CannaOil recipe here: https://www.facebook.com/CedellaMarley/videos/1683995164963398/
Reprinted from Cooking with Herb by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley LLC