Overview
Since Aunt Sandy’s Medical Marijuana Cookbook was first published, a revolution has taken place in cannabis culinary culture. Sandy Moriarty, a cooking instructor at Oaksterdam University, remains on the forefront of that revolution. Long before Vice’s Bong Appetite featured high end chefs preparing elaborate cannabis-infused dinners, Sandy taught students how to prepare simple, effective, infused dishes in the comfort of their own home—from mac and cheese, to spicy buffalo wings, to scalloped potatoes.
As the transition from medical to adult use takes place in many states, cooking with cannabis has evolved as well. Many chefs now cook with concentrates and other off-the-shelf products found in their local dispensaries. In addition, cannabis infused dishes are no longer enjoyed solely for medical purposes; today’s infused recipes are often complex dishes, enjoyed by adult users in a sophisticated setting.
The book contains 100 easy-to-prepare, delicious dishes: from Sandy’s signature dessert, Blue Sky Lemon Bars (currently being manufactured and carried a number of California dispensaries), to her 10x cannabutter, to the Dizzy Bird Turkey with Stuffing, ideal for a large, festive dinner.
The book is designed with a variety of readers in mind; it provides low-calorie, vegetarian, vegan, sugar-free and gluten-free options when possible. Finally, the author teaches how potency can be adjusted in each dish, by controlling amount of plant material, butter, oil, tincture or concentrate.
As the transition from medical to adult use takes place in many states, cooking with cannabis has evolved as well. Many chefs now cook with concentrates and other off-the-shelf products found in their local dispensaries. In addition, cannabis infused dishes are no longer enjoyed solely for medical purposes; today’s infused recipes are often complex dishes, enjoyed by adult users in a sophisticated setting.
The book contains 100 easy-to-prepare, delicious dishes: from Sandy’s signature dessert, Blue Sky Lemon Bars (currently being manufactured and carried a number of California dispensaries), to her 10x cannabutter, to the Dizzy Bird Turkey with Stuffing, ideal for a large, festive dinner.
The book is designed with a variety of readers in mind; it provides low-calorie, vegetarian, vegan, sugar-free and gluten-free options when possible. Finally, the author teaches how potency can be adjusted in each dish, by controlling amount of plant material, butter, oil, tincture or concentrate.
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