When you cook with cannabis something happens that doesn’t happen when you smoke it. When you eat cannabis it goes straight into your bloodstream. When you smoke marijuana it goes into your nervous system. When you eat it the high lasts longer and it takes longer to take effect. Cooking with cannabis give’s you the decarboxylation. Turning THCA into THC. So cannabis is an amazing plant. It contains these molecules that can be abstracted from the plant in a variety of ways. Grower’s and patients have used and refined methods of getting these molecules to infuse their foods with cannabis. Research suggests THCA has anti-inflammatory and neuroprotective effects but does not produce the psychoactive effect that makes you feel “high”.  Decarboxylation is a chemical reaction that releases carbon dioxide (CO2). This means a chemical reaction takes place in which carboxylic acids loose a carbon atom  from a carbon chain. This process converts THCA to THC, the much loved compound with many medicinal and psychoactive effects. When the cannabis dries, it very, very slowly begins to decarboxylate and converts THCA to THC. The boiling points and hence the vapor point of the major degrees Fahrenheit. Phytocannabinoids, THC: tetrahydrocannibinol, boiling point. cannabinoids, terpenes, and flavanoids range from 246.2 degrees and 435.2 314.6Fahrenheit.


Antioxidant, Analgesic  Relieves pain.

Anti-Emetic Reduces vomiting and nausea. 

Anti-Inflammatory Reduces inflammation.

Anti-Insomnia – Aids with sleep.

Anti-Proliferative Inhibits cancer cell growth.

Antispasmodic  Suppresses muscle spasms.

Modulates Immune System – THCA has been shown to both improve and

potentially suppress the immune system functions.

Neuroprotective – Slows damage to the nervous system and brain.

What most people don’t realize is, that cannabis actually contains very little THC

in it’s natural plant form. As a matter of fact, upwards of 80-90% or so of the THC found in cannabis is actually in the form of  THCA until it goes through a process

known as decarboxylation. Since decarboxylation instantly takes place while being

smoked, the differences in the THCA/THC levels  are not as important when dealing with marijuana that will be smoked.

Peasant Soup

Infusing soup with cannabis is easy. So many ways to get the magic in the steamy satisfying bowl of comfort, from sautéing vegetables to canna croutons.


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The amount of oil canna-oil or butter is up to you, since soup is not an exact science you can add just the amount you want to consume. On a cold day there is nothing quite like a hot bowl of soup to warm you bones, and an infused soup to clear or mess with your head. In a good way! All the soups will last five days in the fridge, or can be frozen for up to six months.

2 (15 ounces each) cans cannellini or other white beans, rinsed and drained, divided
3  tablespoons cannaolive-oil.
1¼ cups chopped onion
3 tablespoons tomato paste 
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried basil
1 can (28 ounces) diced tomatoes, undrained
1 bunch (about 1 pound) broccoli or broccoli rabe, washed well and cut crosswise 1-inch thick
4 cups chicken or vegetable broth
4-6 thick slices rustic bread, toasted and if you like brushed with canna-oil
½ cup freshly grated Parmesan cheese


  1. In a medium bowl coarsely mash 1 can of the beans with a fork.

  2. Heat the canna-oil in a large saucepan over low heat. Add the onion. Season with salt and pepper.  Cook and stir for 10 minutes. Add the tomato paste, vinegar, garlic, and basil. Cook and stir for 3-5 minutes.

  3. Add the mashed beans, remaining can of beans, tomatoes with their juices, broccoli rabe, and broth. Bring to a boil. Reduce the heat to medium. Simmer, stirring occasionally, for 12 to 15 minutes, or until the broccoli is tender.  Season with salt and pepper to taste.

  4. To serve, place a slice of toasted bread in the bottom of each bowl. Ladle the soup over the toast. Sprinkle with the cheese.

CannaChocolate Pecan Bark

Utterly easy to make, endlessly adaptable, and just plain

My CookbookFree Cookbook


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8 ounces dark chocolate, 70-85% cacao solids
2 tablespoons canna-butter
½ cup Grape Nuts Cereal 
2 tablespoons chopped unsweetened dried cherries
2 tablespoons golden raisins
1 tablespoon unsalted pistachios, chopped
1 tablespoon unsalted pecans, broken into pieces


  1. Cover your work surface with parchment or wax paper.

  2. Place the chocolate and butter in a medium microwave safe bowl*. Heat in a microwave at half power at 30-second intervals until almost fully melted, it may take a few minutes. Check frequently. When it is almost melted, remove and stir to melt fully. 

  3. Use a rubber scraper and turn the chocolate mixture onto the parchment. Spread out somewhat evenly. It doesn’t have to be perfect. Sprinkle with all the toppings, and very gently press them in. Allow to cool fully, checking to be sure the chocolate is set. Break into pieces to serve.

Tip: A microwave is a good way of melting chocolate, but here are a couple of tips. Use a bowl that doesn’t get hot. If the bowl is too hot to touch, it is too hot for the chocolate. Also, be sure not to let any water get into the bowl. Chocolate disaster!