So here’s a question: Just how adventurous are you when it comes to food? According to a recent national survey, Canadians consider themselves foodies with a sense of culinary adventure. We know that’s true because we’re obsessed foodie getaways tours that take us to far flung countries.

Now how about this? What if the main ingredient in your meal was none other than medical cannabis? Yup. We’re giving new meaning to pot in the kitchen. And oh, we’re not just reimagining the pot brownies of our youth here. We’ve discovered a whole world of home cooking with marijuana.
Of course, you need authorized access to medical cannabis before you can use it in your supper, meaning you should be a patient of the stuff before you cook with it. And we’re quite sure that the possibilities of creative cannabis cooking can make the process of taking a daily dose of cannabis more enjoyable—and delicious. To help add some zest to those meals, here are some mouthwatering recipes from Tilray, one of Canada’s leading licensed producers (LP) of medical cannabis. 
HAPPY EATING—morning, noon and night!


Wake up to these babies and get ready to smile. Cooking with Cannabis recipes: STRAWBERRY BANANA MARIJUANA PANCAKES


  • 3 1/3 tablespoons of melted marijuana butter
  • 1 1/2 cups of all-purpose flour
  • 5 tablespoons of sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 cups of milk
  • 1/2 teaspoon of vanilla
  • 2 large eggs
  • 1 pint or basket of strawberries
  • 3 ripe mashed bananas


  1. Prepare your strawberries by removing the stems, slicing, and lightly mashing them with 2 tablespoons of sugar. Set aside for an hour. Meanwhile, in a large bowl, make a dry mix by combining the flour, remaining 3 tbsp of sugar, salt and baking powder.
  2. In another bowl, make a wet mix by mixing the melted marijuana butter orregular butter with the milk, mashed bananas, eggs and vanilla, then combine the wet and dry mixes.  This makes a batter that is slightly lumpy batter, ensuring fluffiness.
  3. Heat a bit of oil in your pancake griddle or frying pan and pour desired amount of batter onto the frying pan. Cook each pancake until the top batter has bubbled and firmed up a bit. Then flip the pancake and cook until the other side is golden brown. Finally, serve your pancakes with butter, prepared strawberries, and syrup if you choose. Enjoy.



CannCooking with Cannabis: Pot Pesto Pizzaabis Product: 1 C Cannabis oil (recipe) Pesto

  • 2 C basil
  • 2 garlic cloves
  • 1/4 C parmesean cheese
  • Salt, to taste


  • Pizza dough, rolled and/or ready-made
  • Tomatoes, sliced
  • Goat cheese, crumbled
  • Mozzarella, shredded
  • Red peppers, diced


  1. Puree pesto ingredients with cannabis oil in a food processor. If the potency of the cannabis oil is on the high end, mix conventional oil and cannabis oil to make a whole cup.
  2. Spread pesto on rolled or pre-cooked pizza dough and top with your favourite flavours. We chose tomatoes, goat cheese, red peppers, and mozzarella.
  3. Cook pizza until browned on medium-low heat at a temperature less than 245 °F to avoid vaporizing the majority of the cannabinoids.
  4. Party on!

CANNABIS INFUSED GUACAMOLE Cooking with Cannabis: Pot Infused Guacamole


Cannabis Product: Ground cannabis

  • 4 avocados – peeled, pitted, and mashed
  • 2 lime, juiced
  • 1 small red onion, diced
  • ⅓ C cilantro, finely chopped
  • 14 g cannabis, ground into a fine powder
  • 2 roma tomatoes, chopped
  • 1 clove garlic, smashed then minced

Add-Ins (optional):

  • Black pepper, freshly ground
  • Sea salt, finely ground
  • Cayenne pepper
  • Chiles (serrano, jalapeno, etc.), diced


Preheat oven to 215 °F. Spread the ground cannabis on a cookie sheet and bake for 90 minutes. In a medium bowl, mix all the ingredients except for the cannabis. Stir in the ground cannabis after it’s done baking. Adjust with optional add-ins until the desired spice/seasoning is reached. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes: For a quicker version, pick up some salsa or pre-prepared pico de gallo from the grocery store. Heat the ground cannabis as outlined above. In a medium bowl, mix the avocado, lime juice, and salsa/pico de gallo, and add the ground cannabis once it’s done baking. Adjust with optional add-ins until desired spice is reached. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Cannabis Extraction Method: Cannabis cooking oil

  • 1 tbsp olive oil
  • 4 tbsp cannabis cooking oil
  • 2 tsp toasted sesame oil (or 1 full tbsp if you want to increase the sesame flavor)
  • 2 tbsp Earth Balance butter (sticks)
  • 1 lb sliced portobello mushrooms
  • 1 lb sliced cremini mushrooms
  • 1 cup pearl onions (if frozen, thaw)
  • 1 medium carrot, peeled and finely diced
  • 1 small onion, julienned
  • 3 tbsp finely chopped green onions
  • 3 cloves garlic, minced
  • 1 1/2 cup full-bodied red wine (organic if possible!)
  • 2 1/4 cups organic vegetable broth
  • 2 tbsp organic tomato paste
  • 1 1/2 tbsp nutritional yeast
  • 1 1/2 tbsp white whole-wheat flour
  • Sea salt and cracked black pepper, to taste
  • 1 tbsp toasted sesame seeds
  • 2 cups cooked quinoa, farro, or noodles for serving (creamy mashed potatoes work wonderfully as well)
  • Optional: Fresh chopped parsley and vegan sour cream mixed with 1-2 tsp cannabis cooking oil to dollop on top of each dish for added creaminess


  1. Heat 1 tbsp olive oil with 1 tbsp Earth Balance in a large Dutch oven or heavy-bottomed pot over medium heat. Cook the julienned onions with a good pinch of sea salt and a few grinds of black pepper until caramelized, about 15 minutes. Stir only a few times to prevent any burning. Remove from pan and hold.
  2. Raise the flame to high heat, deglaze the pot with 1/4 cup vegetable broth, and add 1 tbsp each of the olive oil and the cannabis cooking oil. In a few batches, sear the mushrooms and pearl onions until lightly colored, about 3 minutes each batch. Remove from pan and hold.
  3. Lower the flame to medium heat and add 2 tbsp of cannabis cooking oil along with the carrots, green onions, thyme, a pinch of sea salt, and a few grinds of black pepper. Cook for about 10 minutes, stirring occasionally. Add in the garlic and cook for two more minutes.
  4. Deglaze the pot with the red wine, scraping any food (the delicious bits!) that are stuck to the bottom of the pot. Turn the heat up to medium high and reduce the wine by half. Incorporate in the tomato paste and broth, followed by the caramelized onions, mushrooms, and pearl onions. Bring to a boil, reduce the heat to a simmer, and add the nutritional yeast and the last tbsp of cannabis cooking oil. Cook for about 15 more minutes.
  5. With a fork, combine the remaining tbsp of Earth Balance with the flour and stir into the stew. Stir in the toasted sesame oil and remaining tsp of thyme leaves and simmer for about 10 more minutes, or until the stew is thickened to the right consistency (glossy with a semi-thick saucy texture). Taste and season with sea salt and cracked black pepper as needed.
  6. Once ready, serve over a bed of the grain or noodle of your choice (farro or quinoa is recommended!), sprinkle with the toasted sesame seeds, and (if using) dollop with the vegan sour cream mixture. Enjoy!

Note: Dose wisely. The cannabis cooking oil amount in this recipe is a suggestion, and is highly variable depending on the strength of your cannabis cooking oil and the potency you desire. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and much wisely!

Recipe images: Cooking with Cannabis: Delicious Recipes Made with Marijuana

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