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I’m a huge fan of smoothies, these are some of my very favorite ones!

A huge glass of raw cannabis smoothie is all you need to get refresh & relaxed. They contain the chopped leaves of raw cannabis, blended with vegetables and/or fruit. This is one of the methods being used to consume cannabis for medical purposes. It is gaining more attention these days, as THC in cannabis is activated through heat, so using raw cannabis allows people to take the benefit of CBD, without experiencing any of the “high”.

CBD provides many benefits, such as relief from inflammation, the treatment of depression, seizure disorders, etc. People who want to use cannabis to treat such disorders can easily consume it via smoothies, without getting high.

However, this does not mean you have to treat this beverage as a medication. You can truly enjoy it, as it is very tasty. However, it should be noted that raw cannabis drinks are medicinal in nature.

As most people don’t have juicers, I’ve shared this recipe that uses a blender.

Tip: Be sure the weed used is thoroughly chopped. Otherwise, it will get stuck in the blades of the blender, and cause a bit of trouble, when blending.

These two smoothies are a bit different in flavor, as one contains vegetables & fruits, while the other doesn’t. I like the fruit option, as it has more vitamins & nutrients, as well as being very light & refreshing. The other one has more fresh cannabis in it, so it’s a bit more creamy & hearty.

Here’s the recipe of the raw cannabis smoothie with fruits & vegetables:

Quick breads are so easy to make, and they taste absolutely delicious.

Being a cannabis-cook, I just couldn’t skip this classic recipe. The best thing about this bread is that they are easily made using ingredients already present in your home. So, you don’t have to run to the supermarket before deciding to bake one up!

This peanut butter quick bread is my favorite flavor of all. Spongy & moist, this bread boasts an amazing peanut flavor. It’s up to you which peanut butter you use, either smooth or crunchy, but I personally love chunky peanut butter because it gives the bread a better texture because of the chopped peanuts.

Just like with peanut butter, it is up to you which cannabutter you use. I prefer using indica strains for this recipe. However, you can use a strain of your choice to make the cannabis butter, for this recipe.

Let’s move on to the recipe now:

Is it just me or is breakfast incomplete without some super-yummy French toast?

And they’re not just a must-have, but also my favorite thing to have in the morning. A large cup of cannabis tea with divine, canna-infused French toast - it’s a heavenly combo to start your day with.

Since they are very easy to make, you probably won’t even have to worry about having the ingredients on hand, or if you have enough time to prepare them. The cooking will take hardly 10 - 15 minutes.

For this stuffed French toast recipe, I usually use apricot or Marion berry jam. The combination of Marion berry jam and ricotta cheese gives the French toast a very balanced level of sweetness, which is just according to my taste. However, you can stuff them with the jam of your choice - blueberry & blackberry work well & give a stunning presentation as well.

Here’s my go-to recipe for tasty stuffed French toast:

For all those who haven’t heard of it before, this bread is a heavenly one that takes you to another world as soon as it enters your mouth. And I’m seriously not exaggerating it. I tried it for the first time about 3 months ago and I couldn’t stop munching. I ate ALL of it alone.

The second time I made it was in breakfast when my sister came over. And that was when both of us got hooked to it. She stayed at my place for nine days and we made it every day.

So basically, this bread is made using canna-flour. It has a strong weed taste but you don’t have to worry about it. It can be disguised by adding ginger, cloves and vanilla.

Also, before you bake this bread, de-carboxylate the cannabis to release the terpenes, cannabinoids, and flavonoids. If you want to make a more potent bread, simply add more canna flour.

Cannabutter, just like canna-oil, is one of the most versatile mediums to consume cannabis. It helps you digest cannabis in your everyday meals, and control the potency & doses, according to your desires.

There are various types of cannabutter, including garlic cannabutter, herb butter, and plain pot butter. So many options, and they’re all very easy to make. My favorite one is garlic herb cannabutter, the recipe of which I’ll be sharing here with you.

I love having garlic herb cannabutter, with king prawns & grilled chicken. I have this cannabutter stored in my fridge all the time, and whenever I have guests at my place, I cook sausages, cut them into slices, and serve it with this delicious cannabutter. Such a quick, easy, and super-tasty meal to serve!

Let your creativity step in, and I’m pretty sure you’ll find a lot of other dishes for the garlic herb cannabutter. This infused butter is a great product and takes almost any meal from delicious to super-delicious!

Note: The cannabis infused garlic herb butter should be kept in the fridge until utilization. It stays fresh for a couple of weeks when refrigerated. If you want to store it for a longer time, then it can you can store it in the freezer for several months.

This is my all-time-favorite granola bar recipe, and I’m extremely excited to share it with you!

Chewy granola bars or crunchy granola bars? This is a common question related to granola. For me, it’s always the chewy variety I love enjoy the most. Crunchy ones just aren’t my thing, and I’m always afraid those crunchy bars are going to break a tooth!

While my go-to combo is nuts & chocolates, ginger & cranberry also make a wonderful duo. These bars are a great way to switch up your breakfast, or snack line-up. You can change up the flavors and personalize them, according to your taste. By trying out different flavors, you’ll never get bored with them.

If you’re looking for a sweet, energy-boosting snack, that can be made easily and stored long term, there is nothing better you’ll find than these granola bars.

When I make them, I usually eat a few, and wrap the rest in wax paper, sealing in a resealable, plastic bag, and storing in the freezer. Whenever I feel like eating them, I remove some from the freezer, and let them come to room temperature - if I’m not badly craving them - or defrost them in the microwave for about 30 seconds.

It’s been 6 years since I’ve been making this frozen yogurt trifle. In all these years, I’ve tried so many trifles - and even more desserts - but nothing ever matched the taste of this delicious, frozen yogurt berry trifle.

It is a canna-infused trifle that goes straight into the heart of everyone, who has ever tried it - they say it’s too good to be true! Trifles are a perfect dinner companion, combining fruits, custard, some kind of cake & whipped cream. Nothing ends your dinner more perfectly than this heavenly, frozen yogurt trifle.

One important thing to mention here is the cannabutter, without which this dessert is incomplete. I generally prefer using indica strains for making canna-butter because they have a high CBD content with minimal THC. I use these to help relieve my joint pain, without getting me too high. So, this trifle is not just a yummy dessert, but also a beneficial medicine. However, you can make it using your own strain of choice.

These buttery, melt-in-your-mouth, super-delicious cookies are my holiday must-have! Over the years, I’ve made various kinds of cookies, but I love making these ones the most.

Although I don’t make them very often, whenever I see I have one or two holidays coming up, I rush to the store and make sure I have all the ingredients in place. I’m a huge fan of peanut butter - I could literally eat it all day, every day. So, even just the thought of making these cookies makes me overly excited.

These classic peanut butter cookies are so irresistible, and snacking on one, is just never enough! I baked a huge batch during my last holidays, which were last month. My friends & I finished the whole jar of cookies, in two days. These cookies are my dad’s favorite, in fact. Whenever he comes over, his most-desired food is these cookies. So, when I know he’s coming, I make sure these cookies are ready.

You can use either crunchy or smooth peanut butter, for these delights. Crunchy peanut butter adds some peanut bits throughout the cookie, while the smooth one gives it a smoother consistency. I usually use smooth peanut butter because I like it that way.

You can chill the dough, if desired & you have the time, before you start forming the cookies. Completely chilled dough works better, and helps the cookies to keep their shape. However, you can use the dough straight away & make some gorgeous, large, PB cookies!

A few weeks back, I was scrolling down my Facebook feed, and came across a few pictures of bright-colored, tasty-looking strawberry popsicles. My mouth was watering!

I was very tempted to make something similar, and spent some time brainstorming & searching popsicle recipes. Ultimately, I came to the decision of making mango pops. I chose mango flavor because it is my favorite, summer fruit. Also, mango is sweet & tart, thick when pureed, and produces slightly less icy pops, as it freezes well.

These refreshing & exotic mango lassi pops, made with fresh mangoes & vanilla yogurt, are super-easy to make, and already my family’s favorite! So simple, you can make them on a regular basis, with minimal fuss & mess.

When I was making these popsicles, I knew I wanted a bit of yogurt-based, natural creaminess. “Yogurt with mango?,” I thought, and suddenly, the idea of an Indian mango lassi came to mind. It’s a delicious, creamy drink made with mangoes, yogurt & milk.

These mango lassi pops use a combination of vanilla yogurt & coconut cream, to give them a richer texture & mouth feel. However, if you want an icier result, you can go for lower-fat versions - of the yogurt, coconut cream, or both - as they contain a comparatively higher water content. In other words, you may use low- or no-fat yogurt, and use coconut milk or cow’s milk, as desired.

With so many fruits coming into season, during the summer, it’s difficult to decide what to turn them into. It’s because there are so many great choices out there!

Last year, when I was experimenting with the fruits in my refrigerator, I ended up making a super-tasty apricot tart, in which I added some walnuts & dates. Later, I had made a plum & apricot crumble, with these ingredients. It tasted heavenly! Since then, it has become one of the most demanded dishes in my home.

This crumble can be made 1 - 2 days before you bake it. You can add some almond paste on top, before baking, as it makes it even more delicious.

Many people get confused as to which strain to use, while making cannabutter needed for recipes like these. Well, it’s all up to you, but I usually use the “Dark Star” strain to make it.