I’m completely shot. I’m totally uninspired. I’ve been in and out of the hospital, dealing with a lot of stress, and unable to sleep. This is a cop-out, but I’m just going to continue with the recipe posts from Valery until I can muster up the energy to write something of substance.

Ingredients
3 tablespoons cannabutter
Four fish fillets
Two lemons
Two baby eggplants (halved)
One each red and yellow capsicum (sliced and de-seeded)
Two zucchinis (cut lengthways)
¼-cup olive oil
¼-cup parsley
2 tablespoons Parmesan cheese
Salt and pepper

Preheat grill or pan on medium-high heat. Coat 4 pieces of foil large
enough to enclose fish with 2 tablespoons cannabutter. Place fish in
center of foil. Juice one lemon and sprinkle over fish. Dot each fillet
with teaspoon cannabutter. Slice the other lemon and top on fish.
Wrap in foil. Cook for 7-10 minutes, without turning. Brush vegetables
with oil and cook on grill or in a separate pan over medium heat for 2-3
minutes on each side. Sprinkle vegetables with parsley and Parmesan
cheese. Salt and pepper to taste and enjoy.

I don’t eat fish, but making lemon chicken this way sounds delicious, too.

Valery Fortie is the editor of the mediterraneanbook.com website. It’s a directory of scientifically driven sources focused on eating habits to help people diagnosing high blood pressure and live longer and better.

Mediterraneanbook.com is a non commercial website created to preserve the Italian Healthy Eating Traditions. Founded in 2004 in Italy, Mediterranean Book feels very strongly about having informed consumers on duty in all healthy eating fields.

I received an email a few days ago from Valery Fortie, the editor of Mediterranean Book, which is focused on healthy eating styles to help lower blood pressure and live longer. She asked if I would entertain the idea of having a guest post about the importance of healthy eating, and I replied saying that if she could make it somehow marijuana-related, I would definitely consider it.

I was super excited today when I checked my email and found an email from her with three recipes for healthy meals that you can make with marijuana! I personally love being able to eat delicious food and get high from it, instead of hacking out my brains while smoking it, and then getting the munchies and binging out on junk food. I’ve never had anything but magic brownies, cookies, and cereal snacks (which I’ll write the recipes to later), and I’m thinking what could be better than healthy food that gets you high?!

So, for the first recipe, (I’m going to break them into three separate posts) here’s Mediterranean Stoner Cream Cheese Spread!

Ingredients:

8 oz cream cheese (at room temperature)
4 tablespoons cannabutter (softened) [I've got a previous post with a cannabutter recipe.]
One garlic clove (minced)
1-tablespoon parsley
1-teaspoon water
1-teaspoon Worcestershire sauce
2 teaspoons white vinegar
Pinch of salt

Combine all ingredients in a medium bowl, stir together thoroughly, cover and refrigerate over night. Garnish with fresh Mediterranean herbs before serving. Enjoy on crackers or baguettes.

Valery Fortie is the editor of the mediterraneanbook.com website. It’s a directory of scientifically driven sources focused on eating habits to help people diagnosing high blood pressure and live longer and better.

Mediterraneanbook.com is a non commercial website created to preserve the Italian Healthy Eating Traditions. Founded in 2004 in Italy, Mediterranean Book feels very strongly about having informed consumers on duty in all healthy eating fields.

Before you can make any kind of ‘baked’ goods, you’ll need to know how to make Cannabutter. If you didn’t already know, now you will…

Things you’ll need

1. · 1 ounce shake and stems OR 1/4 ounce bud
2. · 2 sticks (1 cup) of butter
3. · Large cooking pot
4. · Large bowl
5. · Water
6. · Strainer
7. · cheesecloth
8. · Baking sheet (for optional steps)

Optional pre-steps
* This process changes the chemical compound in the stems, as if lighting the bud with a lighter, to release the THC (to get you high.) It’s super smelly, so if you’re worried about getting caught – Skip it…

• · Preheat oven to 250 degrees.
• · Spread the herb evenly over a baking sheet.
• · Bake at 250 degrees for 30 minutes.

Instructions

Now, comes the fun part:

1. · Fill a large cooking pot with water and bring it to a boil.
2. · Once the water is boiling, add the butter.
3. · Add shake/stems/scraps/bud/whatever you’re using and turn the temperature down to a low boil.
4. · Cover half-way to allow the water to evaporate.
5. · Stir the mix every 15 minutes until most of the water has evaporated. (30-90 minutes, but could take longer depending on the amount you’re making)
6. · Remove from heat and let stand until it’s cooled off a bit.
7. · Put the strainer in the large bowl and drape the cheesecloth over it.
8. · Slowly pour what’s in the pot over the cheesecloth, into the strainer. Scrape the gook in the pot out onto the cheesecloth as well.
9. · Bundle the cheesecloth up and squeeze the remaining butter out of the scraps inside, then dispose of the cheesecloth.
10. · Remove the strainer and put the remaining bowl of melted cannabutter in the refridgerator for a few hours.
11. · Once the cannabutter has hardened, take the bowl out of the fridge and slowly remove the canna-frisbee with a knife.
12. · Remove any residual nasties that may have slipped through to the bottom.

Now you have pure, bright green Cannabutter! You can either use it as is (Spread it on a piece of toast!), or melt it and use it to make other yummy treats. (Brownies, grilled cheese, Rice Krispies treats, etc.)