Cooking with cannabis has never been more exciting—or delicious. With seasonal ingredients and a little herbal infusion, you can whip up dishes that are as delightful to the taste buds as they are to your mood. Whether you’re hosting a dinner party or just treating yourself, these recipes will keep you in tune with the seasons while adding a touch of green magic to your plate. Bonus: coconut bowls and Buddha-inspired creations make an appearance for extra flair. Let’s dive in!
Spring: Green Goddess Cannabis Salad
Ah, spring! The season of blooms, fresh herbs, and all things green. This salad is a celebration of renewal and vitality, with a cannabis-infused dressing that will leave you feeling as fresh as the ingredients themselves.
Ingredients:
- 4 cups mixed spring greens (arugula, spinach, and butter lettuce)
- 1 cup snap peas, trimmed and halved
- 1 avocado, sliced
- 1/4 cup radishes, thinly sliced
- 2 tablespoons hemp seeds
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon cannabis-infused olive oil (adjust dosage based on tolerance)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
Toss the greens, snap peas, avocado, radishes, and hemp seeds in a large bowl. In a separate jar, combine all dressing ingredients and shake vigorously. Drizzle over the salad, toss gently, and serve in a chic coconut bowl for maximum Instagram potential. Voilà—spring on a plate!
Summer: Mango-Cannabis Sorbet Buddha Bowl
The heat is on, and it’s time to chill out—literally. This tropical Buddha bowl combines the refreshing sweetness of mango with the subtle kick of cannabis for the ultimate summer treat.
Ingredients:
- 3 ripe mangoes, peeled and cubed
- 1/4 cup coconut milk
- 1 tablespoon cannabis-infused coconut oil
- Juice of 1 lime
- Fresh mint leaves for garnish
Optional toppings:
- Toasted coconut flakes
- Fresh berries
- Chia seeds
Instructions:
Blend the mangoes, coconut milk, cannabis oil, and lime juice in a food processor until smooth. Pour into a freezer-safe container and freeze for 2–3 hours. Scoop into a coconut bowl (because why not?), top with your choice of extras, and garnish with mint leaves. This sorbet is sunshine in a spoonful—and it’ll have you floating through summer blissfully.
Fall: Butternut Squash Cannabis Soup
When the leaves start falling, it’s time to cozy up with something warm and comforting. This creamy butternut squash soup is spiced with autumn flavors and infused with just the right amount of cannabis to keep you feeling as mellow as the season itself.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon cannabis-infused butter (adjust dosage accordingly)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
Sauté the onion and garlic in a large pot until fragrant. Add the butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then simmer until the squash is tender (about 20 minutes). Blend the soup using an immersion blender or regular blender until smooth. Stir in the coconut milk and cannabis butter, then season with salt and pepper. Serve hot in a rustic bowl and garnish with a sprinkle of cinnamon or toasted pumpkin seeds. Perfect for sweater weather!
Winter: Cannabis Hot Chocolate with Whipped Coconut Cream
Winter calls for indulgence—and what’s more indulgent than rich hot chocolate infused with cannabis? Topped with whipped coconut cream, this drink will warm you up from head to toe while melting your stress away.
Ingredients:
- 2 cups almond milk (or any milk of your choice)
- 1/4 cup dark chocolate chips or cocoa powder
- 1 tablespoon cannabis-infused coconut oil
- 1 tablespoon sugar or sweetener of choice (optional)
For the whipped coconut cream:
- 1 can full-fat coconut milk (chilled overnight)
- 1 tablespoon powdered sugar or maple syrup
Instructions:
Heat the almond milk in a saucepan over medium heat. Add the chocolate chips and stir until melted. Whisk in the cannabis coconut oil and sweetener if desired. For the whipped cream, scoop out the solid part of the chilled coconut milk into a bowl, add powdered sugar or syrup, and whip until fluffy. Pour your hot chocolate into a mug, top with whipped coconut cream, and sprinkle some cocoa powder on top for good measure. Sip slowly by the fire—or while binge-watching your favorite series.
Pro Tips for Cooking with Cannabis:
- Know Your Dose: Start low and go slow! Always be mindful of how much cannabis you’re using in your recipes to avoid overdoing it. You can always add more next time if needed (but you can’t un-eat that extra spoonful).
- Decarb Your Weed: For maximum potency, make sure your cannabis is decarboxylated before infusing it into oils or butter. This process activates the THC for that signature buzz you’re looking for.
- Pair Flavors Wisely: Cannabis has an earthy flavor that pairs beautifully with certain ingredients like citrus, chocolate, nuts, and herbs. Experiment to find your favorite combinations!
- Presentation Matters: Coconut bowls aren’t just trendy—they’re functional and eco-friendly too! Plus, they make everything look way cooler on social media.
Cooking seasonally with cannabis is an adventure for your palate and your vibe. From fresh spring salads to cozy winter drinks, these recipes are sure to elevate your culinary game while keeping you connected to nature’s bounty. So grab your apron (and maybe a timer if you’re prone to “forgetting” things), and let’s make every season taste like magic!
