Recipes for your medication
You can use our infused oil in any recipe that calls for oil. One tablespoon of oil is the recommended medication amount.
What could be more delectable than a nice loaf of fresh, warm French baguette? I prefer to slice the loaf into large chuncks, allowing guests the freedom to design their own taste experience. My favorite dribble plate includes drizzled medicated olive oil paired with thick, aged balsamic vinegar. Topped with seasonal herbs and sea salt, I love this mix for a fresh, delicious and overall healthy way to eat. Dip Bread, repeat.
The previous recipe is from Dope Magazine October 2012 Issue review of Seattle Cannabis Kitchen's oil by Justin Green.
Quick and easy, delicious, vegan cannabis bruschetta recipe made with only 4 ingredients. This is a great appetizer for parties and a quick healthy snack.
Estimated Time: 15 minutes
Serves: about 4
6-8 roma or plum tomatoes
4 cloves fresh garlic
1/4 cup fresh basil
4 tablespoons Olive Oil. (Equal to 2 grams medicine.)
1. Chop up tomatoes, garlic, and basil.
2. Combine tomatoes, garlic, basil, and CannaOil. Try a little and alter it to your taste. Let sit for at least 15 minutes to let the flavors mingle (overnight is best).
Try eating it plain, serving it on your favorite toasted Italian bread, or putting it on pizza or pasta.
This tradional mozzarella, tomatoe, basil pile finds new meaning with cannafused oil. Mix one Tablespoon medicated olive oil along with one tablespoon of non medicated olive oil to keep that classic EVOO flavor alive. To this mix, add a pinch of salt, one teaspoon of garlic and one tablespoon of balsamic vinegar and drizzle over your caprese. Best nibbled on just a bite at a time to appreciate every flavor, this small plate will get your engines fired up.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
4 ounces Seattle Cannabis Kitchens Olive Oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven