We love smoothies for breakfast! We also love cannabis in the morning for pain relief and focus. And we’ve found that, with the right recipe and the right combination of cannabinoids, we’re more likely to feel “energized and ready for the day” then we are “stoned.”
One of our favorite ways of incorporating cannabis into our diet is through infused nut butters. Packed with protein and other nutrients, nut or seed butters are a perfect choice for your first meal of the day. They’re discreet if that’s what you need. They’re versatile, and you can make them as strong or as non-intoxicating as you’d like.
The whole process takes less than two hours, doesn’t require any fancy equipment, and can be accomplished with your favorite combination of plant and butter. This can be especially helpful if you live in a state like Maryland that has a medical program but doesn’t really allow for the sale of edibles.
Infused Nut Butter Ingredients:
1 12-ounce jar of your preferred nut or seed butter (we use natural almond, but any kind will work)
1/8-ounce cannabis
Some notes on dosing: Cannabis affects everyone differently. It’s going to be up to each individual to determine how much you want to infuse and what kind of plants you want to use. Try mixing up strains and tweaking your CBD-to-THC ratio until you find the blend that works best for you. But, as always, START LOW AND GO SLOW.
Infused Nut Butter Instructions:
Preheat an oven to 220 degrees. Roast the whole cannabis flower or leaf material for one hour in an oven-safe covered dish. (You’ll soon start to notice the smell of roasted cannabis throughout your house. We like it, but plan accordingly.)
After an hour of slow roasting, your cannabis should be “activated” (decarboxylated) and ready for infusion. Remove from the oven and turn up the heat to 320 degrees. Grind the cannabis as finely as possible. A coffee grinder works best for this. Remove any large chucks of stem and combine ground plant material with the nut butter in the same dish you used for roasting. Return to the oven for 20 minutes. Remove and cool before transferring to a childproof jar and refrigerating.
Now you’re all set! You’ve got 12 ounces of infused goodness that you can add to smoothies, smear onto apple slices or celery, or snack on with some crackers (or just a spoon, we won’t judge). Be sure to clearly label so you don’t accidentally send it in your kids’ lunch, if your kid happens to go to a magical school where nuts are still allowed.
