Cannabis & Cooking with Aunt Sandy: The Basics

January 28, 2017   |   By "Aunt Sandy" Moriarty

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Because marijuana can taste bitter and plant material can be hard to digest, simply adding marijuana plant material to your favorite recipe is not ideal. The taste becomes much more palatable when you draw out the cannabinoids (THC, CBD, CBN…), the active ingredients in marijuana, by infusing them into substances like butter, oil, alcohol, or milk fats. The cannabinoids bond to these substances and the plant material can then be removed so that the infusion can be added to various recipes. 

My recipes call for adding Aunt Sandy’s 10x Cannabutter, Aunt Sandy’s Cannabis Oil, Aunt Sandy’s Marijuana Tincture, Aunt Sandy’s Cannaflour, or a combination of these. Because I have developed these methods over the years for my clients, you can be sure that each recipe has a solid foundation of medicinal properties so that you can create both delicious and effective medical marijuana foods. 

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

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