Cannabis has been a hot topic ever since it was legalized in Canada a few years back. What many folks don’t know is that cannabis has many different uses beyond just getting stoned but did you know you can add it to your food? The best way to do that is by using cannabis oil which generally has a slower onset than dried and other forms of cannabis. Oils are super versatile and can be mixed with food, drinks, creams, and even bath bombs. If you thought that all cannabis will get you high, then think again. THC is what will get you high but it’s complicated because CBD probably won’t. It’s important to know that cannabis affects people’s bodies differently so it’s crucial to learn which oil is right for you. Curious about cooking with cannabis? We had a chance to catch up with legendary award-winning cookbook author and nutritional consultant Rose Reisman about her newest cookbook, Be Blissed. In the book, Rose shares her favourite recipes along with lessons on how any home cook can infuse them with CBD and THC.
See also: Why Cannabis Tourism May Be a Thing of the Past in Amsterdam
Plus keep reading to find out how to make Rose’s CBD-infused shakshuka recipe!
You’ve been in the food world for quite some time now. What was it that drew you to write a cookbook that incorporates CBD and THC?
In the last couple of years, I have been listening and reading about the positive benefits of CBD and THC in terms of health. I noticed that women older than 45 years of age, still held old beliefs that these were only recreational drugs and used by the younger generation. When studies showed that CBD especially could help with sleep problems, anxiety, stress and pain I decided to find out more for my personal use. I then met the team from Blissed and that sparked my interest in food with CBD and THC.
WanderEater: How did this partnership with TREC Brands come to be?
Rose Reisman: Once I spoke with TREC about writing a cookbook with them, I got a certificate in cooking and cannabis and began testing recipes.
WE: Which course (starter, mains, or desserts) do you prefer adding CBD or THC to?
RR: I can add CBD to either a starter, main course or dessert, but you must always remember dosing. Once you know what dose you want for yourself or your company you can either divide the amount over the entire dinner or just add it all to one part of the meal. I add CBD to my dinner plans when I want a more relaxed experience and THC only when I want a more “high” response similar to wine. I would definitely lessen the alcohol at dinner if I’m using cannabis.
WE: What do you think the biggest misconception about cooking with cannabis is?
RR: Most people still think they will get “high” using CBD, which is a myth. The only THC will produce the psychoactive results.
WE: What words of advice or guidance would you give to someone who’s skeptical about incorporating cannabis into their food?
RR: Be sure you purchase a government-approved product, like Blissed’s Breathe Oil or Bask Oil. Only use a cookbook from an author you can trust and definitely listen to the theory of micro-dosing whereby you use the smallest amount to begin, (as done in my cookbook) and then increase slowly. Remember you will not have any psychoactive results when only using CBD.
Here’s how to make Rose Reisman’s CBD-Infused Shakshuka recipe!
Serves: 6
Ingredients:
- 2 tsp (10 ml) vegetable oil
- 1½ cups (375 ml) diced onion
- 1 cup (250 ml) diced red pepper
- 2 tsp (10 ml) minced garlic
- ¼ tsp (1 ml) cumin
- ¼ tsp (1 ml) paprika
- ¼ tsp (1 ml) salt
- ⅓ tsp (0.5 ml) pepper
- 1 can (27 oz, 796 ml) diced tomatoes
- 2 Tbsp (30 ml) tomato paste
- 1 tsp (5 ml) olive oil
- 5 ml CBD Blissed oil
- ⅓ cup (80 ml) crumbled feta cheese
- 6 eggs
- 2 Tbsp (30 ml) chopped fresh parsley or cilantro
Method:
- In a large skillet, heat oil over medium heat; cook onion, red pepper, garlic, cumin, paprika, and salt and pepper for 5 minutes until onion is softened.
- Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Mix olive oil and CBD oil together and add to the mixture.
- Using a spoon, make 6 wells in tomato mixture: crack 1 egg into each well. Cook eggs on medium-low heat for about 8 to 12 minutes just until whites are cooked and yolks are still runny.
- Sprinkle with feta and parsley and serve immediately.
Featured Image & Recipe: Be Blissed
