After a long winter, warmer weather is finally upon us. And along with the milder temperatures comes BBQ season. So get your grill and spatula ready to fire up some delicious dishes you can enjoy outdoors with friends and family!

From burgers to hot dogs to grilled veggies and beyond, there's something about barbequing that symbolizes summer. This season, try adding a little something extra to the traditional sauces that you like to lather on your meats and veggies — like cannabis.

Adding cannabis edibles to your grilled delights can provide both you and your guests with an enhanced dining experience. The secret is to add marijuana it to your sauce. Cannabis-infused BBQ sauce allows you to tamper with all sorts of different meals while delivering serious flavor.

The question is, how can you infuse your BBQ sauce with marijuana? Here are a few recipes to try out, as well as one ready-made sauce you can buy that already comes infused with cannabis.

Ganja Juice Cannabis-Infused BBQ Sauce

If you're looking for something that's ready to go without having to figure out recipes and ingredients, Ganja Juice BBQ sauce is available for purchase. Infused with THC, this sauce will entertain both your palate and your mind.

This sauce includes a unique blend of spices and seasonings along with cannabis-infused oil that provides the perfect dose of THC. Use it for meals at home or take it with you while on the go to enjoy THC with any meal no matter where you happen to be.

You can use it as-is or incorporate it into your own recipe to concoct something truly unique.

Cannabis-Infused BBQ Sauce Recipes

If you're the type to tinker with different recipes and create something homemade right from your kitchen, then try out any one of these cannabis-infused BBQ sauce recipes to season your next grilled meal.

Mary Jane’s Marijuana BBQ Sauce

Creating something in your own kitchen can be fun, but what you don't necessarily want is anything overly complicated. Luckily, this particular sauce recipe from Cannabis Cheri is both delicious and easy to make. Requiring only a handful of ingredients, you can whip it up in no time. Blending both sweet and spicy flavors, this marijuana barbecue sauce will drive the flavor factor way up on just about any type of grilled food, including beef, pork, ribs, chicken, and even veggies and tofu.

This recipe includes 20 mg THC per 1/4 cup serving, though you may want to mess around with the dosing to suit your particular needs. Like any other marijuana recipe, the key is to start on the low end of the spectrum with your dosing and slowly work your way up to achieve the desired effect.

Ingredients:
1 onion, chopped
1 tbsp garlic, minced
1/4 cup cannabis-infused vegetable oil
2 tbsp chili powder
1/2 tsp cumin
2 tsp black pepper
1/4 tsp cayenne pepper (optional)
24 oz ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup yellow or brown mustard
1/4 cup Worcestershire sauce
1 tsp liquid smoke
Salt to taste

Directions:
In a medium saucepan, heat the oil over medium-low heat. Add onion and cook for about 3 minutes, stirring regularly. Add garlic, stir for another minute, then add the chili powder, cumin, black pepper, and cayenne pepper. Add all remaining ingredients. Simmer uncovered for 20 minutes, stirring often. Allow to cool before using.

Sweet Honey BBQ Sauce  

Eat Your Cannabis' version of cannabis-infused BBQ sauce is a little more on the sweet side, given the main ingredients: honey and brown sugar. A classic type of BBQ sauce, honey-based sauces add just the right amount of sweetness to your meats, and this particular recipe takes things a step further by blending marijuana into the mix. Any item you grill will match perfectly with this honey BBQ sauce. You may even want to use it as a sauce base for your sandwiches!

Ingredients:
1/3 oz finely ground cannabis flower
3 tbsp green onion, chopped
1 lime, juiced
1 tbsp honey
2 tbsp brown sugar
1/2 cup apricot nectar
1/4 cup water
1/3 cup vegetable oil
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
3/4 can tomato paste
1 tbsp fresh garlic, minced
1/2 tbsp chili powder
Dash of cayenne pepper

Directions:
In a crock pot, combine the vegetable oil, ground cannabis flower, green onion, lime juice and water, and cook on low for 2 hours. Add all other ingredients, mix well, and cook on low for another hour, stirring occasionally. Store in an airtight container in fridge before serving.

Texas-Style BBQ Sauce

You won't get a more authentic BBQ sauce than a Texas-style version, and this recipe delivers in serious taste. And with a dab of cannabis included in the recipe, you can enjoy a nice buzz along with your dancing taste buds. Try Bloom Farm’s cannabis-infused Texas-style BBQ recipe for your next barbeque’d meal.

Ingredients:
1 small onion, minced
4 cloves garlic, minced
2 stalks celery, chopped
1/4 cup cannabutter
1 cup ketchup
1 cup tomato sauce
1/4 cup molasses
3 tbsp brown sugar
1/4 cup water
1/4 cup apple cider vinegar
1 tsp chili powder
1 tsp paprika
1/2 tbsp salt
1/2 tsp black pepper

Directions:
In a saucepan over low heat, combine the water, ketchup, tomato sauce, brown sugar, and molasses and heat until the mixture starts to simmer. Add the onion, garlic, and celery and continue to simmer for about 8 minutes. Transfer the mixture to a blender, add all remaining ingredients, and puree until smooth. Cool in the fridge.

Final Thoughts

There are so many creative ways to enjoy cannabis, especially when it comes to edibles. While you can still enjoy the traditional cannabis cookie or other baked goods, adding marijuana to other food products like BBQ sauces is a unique way to enjoy the benefits of cannabis while tempting your taste buds at the same time.

Take your backyard barbeques to new heights with any one of these delicious cannabis-infused BBQ sauces!

This article originally appeared on myfoli.com


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By April Joyce Yoga - Namaste Florida

Forget "pot brownies." While this classic cannabis concoction is still immensely popular, there are plenty of other recipes that include cannabis plant on the list of ingredients.
They’re not only delicious, they also allow you to enjoy the benefits of THC and CBD. 
The world of edible cannabis has nearly limitless possibilities. Whether you’re looking for main courses, desserts, drinks, or desserts, there's a cannabis-inspired recipe to suit your needs. 

When searching for marijuana recipes, you'll find a couple of products on the list of ingredients, including: 

Canna-oil
The process of creating canna-oil involves decarboxylating raw cannabis (basically, heating it in the oven), tossing it into a saucepan with oil, then straining out the plant material. What you'll be left with is a simple, potent base for cooking.

Canna-butter 
The process of creating canna-butter is similar to the above process, and involves decarboxylating the weed in the oven, placing it into a saucepan with butter and water, straining the canna-butter, and refrigerating it.

Get creative and try these amazing cannabis food recipes. 

Entrees
Certain types of foods - including pasta, meat, and potatoes - are staples in many people's lives. And while entrees are meant to nourish our bodies, there's no reason why they can't tempt our palates too. 

Here are a few cannabis-infused dishes you absolutely need to try.

1. Cannabis-infused Gnocchi
Pasta is a staple in most people’s diet. It’s filling, tasty, and affordable. Gnocchi, in particular, is especially hearty, and with this recipe from Munchies, you’ll also be left with the benefits of cannabis too. 

Ingredients:
3 baking potatoes
1 tbsp olive oil
1 egg, beaten
1 tsp baking powder
3 cups flour 
Weed-infused butter 
Grated Parmesan cheese (optional)
salt

Directions:

• Boil the potatoes with the skin on in salted water. Once done, remove the skin and finely mash them. 
• Mix all products together with a wooden spoon, then knead the mixture on a floured cutting board. Roll out the dough into thick squares and cut them into small pieces. Roll the pieces and press into one side with the back side of a fork. 
• Boil as many pieces as you wish to eat at one sitting for a few minutes until they rise to the top of the water, and place all remaining gnocchi in a plastic bag for future use. Strain and rinse the gnocchi, and top them with your favorite sauce or grated cheese.

2. Canna-Chili
Another classic dish, this recipe has been tweaked by Culinary Cannabis to include some cannabis.

Ingredients:
2 15 oz cans black beans, drained
2 15 oz cans black-eyed peas, drained
2 15 oz cans dark red kidney beans, drained
2 sweet onions, chopped
8-12 plum tomatoes, chopped
1/3 cup dry red wine
1-2 pounds chopped beef
1-2 tbsp cumin
2 tbsp chili powder
1-2 tbsp dried chili flakes
3 tbsp Lea and Perrins
3-4 large tbsp marijuana butter

Directions:

• Place all the beans in a large pot and cook under low heat. After a couple of minutes, add the spices, wine, and Lea and Perrins. Stir occasionally for about 30 minutes to an hour, then add the tomatoes and onions. 
• In a separate wok, add a few cloves of garlic, then stir-fry the beef with a dollop of extra virgin olive oil. Once browned, add the beef to the pot of beans.
• Allow the chili to simmer slowly for 1 to 2 hours over low heat while stirring occasionally. Add the melted cannabis a few minutes before serving. 

3. Pizza with Cannabis Oil Crust
Classic pizza is getting an additional ingredients tossed into the mix thanks to this recipe variation from Cannabis.info.

Crust Ingredients:
1 1/2 cups flour, sifted
2 tbsp cannabis-infused olive oil
2 tsp granulated yeast
1 tsp salt
2 tsp sugar
Warm water

Topping Ingredients:
Tomato sauce
Mozzarella cheese
Basil

Directions:

• Place all dry ingredients in a large bowl and mix together, then create a divot at the top. Pour the marijuana-infused oil into the divot.
• With a knife, mix in some warm water to make a dough, making sure to add a little at a time to reach the right consistency. If it's too wet, add some flour to dry it up.
• With flour on your hands, knead the dough for about a minute, then cover the bowl with a plate or towel and let it sit for at least an hour to allow the dough to rise. 
• Lightly grease a pizza tray and add the dough. Press out the dough towards the edges to cover the tray evenly. Spread the sauce over top, then add the mozzarella and basil. 
• Bake in the oven at 400°F for 25 to 30 minutes.

4. Mac, Cannabis & Cheese
Swapping traditional butter with canna-butter makes this classic dish, tweaked by The Cannabist, somewhat unique.

Macaroni Ingredients: 
1/2 lb elbow macaroni or shells
1 tbsp canola oil
1 tsp salt

Cheese Sauce Ingredients:
5 tbsp cannabutter
1/2 cup all-purpose flour
3 cups milk, warmed
4 oz mozzarella, grated 
8 oz medium cheddar, grated 
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp ground nutmeg
1 cup breadcrumbs
1 tbsp canola oil or canna-oil 
2 oz cheddar, grated 

Onion Rings Ingredients: 
1 cup canola oil
1 onion, peeled and sliced

Directions:

• Heat oven to 375°F. Boil macaroni in salted water according to its directions, usually around 8 to 12 minutes, then drain. 
• In a small saucepan, melt the canna-butter, then add the flour and cook for about 5 minutes, whisking constantly. Add the warm milk and cook for another minute until thickened, then add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and mix, then add the mixture to 6 to 8 buttered ramekins.
• In a small bowl, mix the canola oil, breadcrumbs, and cheddar, then sprinkle over top of the macaroni mixture. Bake for 25 to 35 minutes.
• In a medium saucepan, heat the oil, then add the onion rings and cook for about 5 minutes or until golden brown. Place the onion rings on top of the ramekins and serve.

5. Cannabis Sesame Honey Lime Chicken Wings
Chicken wings are a classic dish to serve up at large gatherings. They’re relatively easy to make, and they’re a crowd pleaser. 

This particular recipe concocted by Cannabis Cheri takes a spin on things, tossing in a little lime juice, honey, sriracha sauce, and of course, cannabis.

Snacks and Quick Bites
It's tough to go between meals without putting a little something in our mouths and settling our grumbling tummies. With these snack recipes, you can keep hunger at bay, satisfy your cravings, and even add a little marijuana to your life to reap its many rewards.

Give any one of these snack recipes a try.

6. Cannabis-infused Guacamole
The classic avocado-based dip has been spun to include cannabis oil. Cannadish has created their own version of guacamole, and it’s pretty easy - simply mash some avocado with cannabis oil, then stir in chopped tomatoes, onions, cilantro and lemon juice (although as guacamole purists, we’d have to recommend using lime juice) .

7. Cannabis Popsicles 
Easy to make and totally refreshing, popsicles make the perfect treat on a hot sizzling day.

This recipe from Original Weed Recipes combines mangos (or any fruit of your choice), yogurt, and little bit of what they refer to as “medicated” coconut oil. 

8. Cannabis Fruit Galette 
A fancy name for pancakes, “galette” may be a simple recipe, but it’s taste is anything but. For this cannabis fruit galette recipe from Sous Weed, you’ll be filling the galette with a variety of fruits, blackberry jam, and lemon verbena. 

To top things off, a dollop of whipped cream completes a truly delectable dessert. 

9. Rosemary Mashed Potatoes with Cannabis
Eat Your Cannabis has put its own spin on traditional mashed potatoes by including canna-butter in place of olive oil or animal butter. 

Ingredients: 
4 large potatoes, cubed
1/2 cup canna-milk
4 tbsp cannabutter
2 tbsp fresh rosemary, minced
Salt and pepper

Directions:

• Boil water in a large saucepan, then add the cubed potatoes. Boil for 10 minutes, then drain the water, leaving the potatoes in the saucepan.
• Add the canna-butter and canna-milk, and mash into the potatoes until smooth. Add the rosemary, salt, and pepper to taste.

10. Cannabis Artichoke Dip
You’d be hard-pressed to find someone who doesn’t like artichoke dip. Just about anything can be dipped into this dish, making it a universal dip to serve with various appetizers. 

Wake and Bake’s take on artichoke dip calls for a few cashews, mustard, swiss chard, artichoke hearts, and some marijuana-infused walnut oil.

Desserts
No meal is complete without a sweet treat to top things off right. Try these marijuana-inspired dessert recipes to satisfy your sweet tooth.

11. Cannabis Caramels
You might be able to find traditional caramels at the grocery store, but you won’t likely find any infused with cannabis.

This easy-to-make recipe from Original Weed Recipes combines canna-butter along with corn syrup, brown sugar, and vanilla for a tasty treat.

12. Cannabis Snickerdoodles 
Snickerdoodles might be the most commonly baked cookies in the world. Original Weed Recipes’ version takes the classic recipe known to millions of grandmothers and simply substitutes regular butter with canna-butter.

Ingredients:
Canna-butter
Cookie flour
1 egg
Sugar and cinnamon (to roll the cookies in)

Directions:

• Preheat the oven to 375°F. Cut the canna-butter into smaller pieces and melt it in the microwave for a few seconds. 
• Pour the flour into the melted canna-butter and mix until no lumps are visible. Add the egg and stir until it turns into dough. Take small pieces of the dough and roll them into your hands to form balls. Roll the balls into the sugar and cinnamon and place them onto a baking tray.
• Bake it for 8 to 12 minutes and allow to cool before serving. 

13. Cannabis Donut Holes
Just as good as the whole donut, donut holes are just enough to satisfy our sugar cravings. 

This recipe from Munchies adds canna-butter to the mix, along with conventional ingredients like flour, sugar, and eggs. 

14. Chocolate Cannabis Peanut Butter Bars
There may never be a more perfect union than chocolate and peanut butter, and these bars from Original Weed Recipes cleverly sneaks THC-cannabis flower alongside the chocolate, peanut butter, sugar, flour, and eggs.

15. Cheesecake with Cannabis
A delicacy in the dessert sphere, cheesecake is a timeless treat that can take on various forms, including chocolate, fruit, or simply plain. The Weed Scene’s take on cheesecake involves adding canna-butter, in addition to cheesecake recipe staples like cream cheese, sugar, flour, and, of course, the graham cracker crust.

Final Thoughts
With so many different recipes out there with THC-laden or CBD-rich marijuana, there's no reason why you can't enjoy your favorite dishes or desserts while taking advantage of the medicinal and wellness benefits of the plant. Use your imagination, get creative and give any one of these cannabis-inspired recipes a try!

This article originally appeared on myfoli.com

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One of our members, Jeeta, is a Trained Ayurvedic Lifestyle Consultant, who is always bringing in treats she cooks from home for the teachers to enjoy.  Her cooking can be described as aromatic and frankly, just made with love.  Here is one of her ayurvedic inspired recipes we asked her to share after she brought it in this month for us to try.  
​Excellent to pacify vata and kapha. To make it pitta friendly, exclude red pepper.

Ingredients:
2 medium potatoes (boiled)
1/2 large cauliflower (chopped)
1/2 bunch (1/2 lb) broccoli (chopped)
1 large green pepper (chopped)
1 onion large (finely chopped)
1 cup of peas
1 cup of mock meat (sloppy joe texture)
2 lbs fresh tomatoes (chopped)
4 cloves of garlic (mashed)
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Ingredients for Spice Mix:
Roast spices in an iron skillet on very low flame for 2 minutes, stir constantly.
1 teaspoon fennel seeds
1 tablespoon coriander powder
1 teaspoon cumin powder
1 dry red pepper or 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon each of cinnamon, clove and turmeric powder
I use whole spices for this and grind after roasting.  This mix can be made ahead of time and used in any dish.

Instructions:
In a large (thick bottomed) pot, heat a tablespoon of ghee.  Saute the onions in the ghee until they are transparent. Add the minced garlic and stir.  Now add the cauliflower, broccoli, potatoes.  Add 2 cups of water.  Cover and cook for 10 minutes on medium heat.  Add tomatoes and spice mix and continue to cook until the mixture is thick.  Add precooked mock meat, peas, peppers and salt to taste until everything is cooked together.  Garnish with lemon and cilantro.  Serve on fresh bread or enjoy by itself. 

To make this dish vegan simply replace ghee for coconut oil.

One of our members, Jeeta, is a Trained Ayurvedic Lifestyle Consultant, who is always bringing in treats she cooks from home for the teachers to enjoy.  Her cooking can be described as aromatic and frankly, just made with love.  Here is one of her ayurvedic inspired recipes we asked her to share after she brought it in this month for us to try. 

She says, "This dish can be enjoyed as breakfast or as a meal.  You acn use almond or oat milk if you are vegan.  It's one of the best remedies to pacify both pitta and vata.  It is very good for pitta because the tastes are sweet and cooling. "

​Hope you enjoy!

Ingredients:
1 cup rice
5 cups milk
2 tbsp almond flour
1/4 cup sugar
1/4 cup pistachios
7-10 strips of saffron
2 dates finely chopped (optional)
2 dried figs finely chopped (optional)
A pinch of ginger powder
A pinch of cardamom powder

Instructions
Cook the rice in 2 cups of water.  In a heavy bottomed pan bring the milk to a boil.  Add to it the cooked rice, almond flour, sugar, and saffron.  Turn the heat to the lowest setting and allow the milk to boil down to about 3 cups.  Stir from time to time.  This is the time to use an immersion blender to get to your preferred texture/thickness.  Add everything else and enjoy warm or serve cold.  Can be refrigerated for two days.   

During Melanie Radliff's takeover of @theyogashala 's instagram on a Monday she said this about her meal:
"I'll be meal prepping something for the rest of the week, and it is mexican inspired which is probably my favorite type of food. We are using all these veggies and black beans, and I have some previously meal prepped rice. We are doing rice and beans with a bunch of fresh veggies on top.  Lots of black beans, and bunch of brown rice mixed with some onions and garlic that I sauteed and will now also season.  I will chop up the veggies and mix them up in a bowl separately. I'm really excited about this new dressing from Trader Joes, its vegan too!"

Makes 4 generous portions 

Rice and Beans

• 1/2 white onion, roughly chopped
• 8 cloves of garlic (adjust to preference)
• 1 tbsp cooking oil (coconut or high quality olive recommended)
• 1.5 cups dry brown rice
• 2 cans black beans
• 1 tbsp Cumin
• Salt, pepper, cayenne pepper to taste

1. Start cooking rice according to package directions
2. Sauté on medium heat onion until soft, add garlic for another minute
3. Add black beans and cooked rice, stir to combine and heat
4. Season
5. Remove from heat

Vegetable Mixture

• 1 English cucumber
• 1 large box of tomatoes
• 2 bell peppers (I used orange and yellow)
•  1 can sliced black olives
• Other 1/2 white onion
• 2 limes
• Fresh cilantro

1. Coarsely chop everything and stir to combine in large bowl
2. Cut and squeeze juice from two limes and about half the bunch of cilantro

To Serve

• Salad greens of choice
• More fresh cilantro
• More fresh lime
• Sliced avocado
• Alfalfa sprouts
• Trader Joe's Green Goddess dressing (avocado-based)

1. Lay 1/2 cup greens as base in bowl
2. Follow with 1/4 rice & beans mixture, as well as 1/4 of veggies
3. Serve with suggested toppings above
4. If you have leftovers: store rice and beans separate from veggies so you can easily heat them before serving

Happy New Year, Shala family! We’ve got quite a chilly start this week to 2018, and since cold weather is one of the most compromising times for our immune systems, I want to share a recipe with you for a wellness tonic that I make every morning. I’ve never been in better health than since I’ve adopted this as part of my morning routine over one year ago. 

I’ve packed as many healthful ingredients as possible into this tonic, and while it’s incredibly beneficial, it also has a strong and somewhat unpleasant taste. If you don’t feel you can handle it right away, feel free to adjust the recipe to your liking. I always suggest using smaller measurements or using only a few of the ingredients to start, and increasing as you feel comfortable. This should ideally be taken on an empty stomach, but you can eat something light first if you feel the potency of the mixture irritates your stomach.

This tonic starts with warm water and a half (or whole) lemon — this is a great place to stop if you don’t feel up to the rest of the recipe yet. In Ayurvedic medicine, our digestion is viewed as a fire that burns more cooly during the night while we rest, and it must be awoken gently with something warm and invigorating in the morning. Warm lemon water is great for this as it also packs a large dose of Vitamin C and provides a hydrating boost to your body immediately. Added in are turmeric, black pepper, cayenne, fresh garlic, local honey, and a probiotic. I also add a tincture of echinacea, ginger, and elderberry to top off the tonic for maximum health goodness. For those of you interested in the health benefits of each ingredient, continue reading below the recipe for more information. 

Most of this can be combined ahead of time and will keep in the refrigerator for about 4 days. I recommend cutting the lemon and garlic as fresh as possible, as the nutrients and vitamins in each will decrease as soon as oxidation begins. Enjoy! 
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