Skip the smoke

Why light up when you can level up? Discover how to turn your daily meals into a safe, controlled, and effective way to consume medical cannabis—no smoking, no vaping, just wellness.

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The new wave of cannabis therapy

As the medical use of cannabis becomes more mainstream, patients and physicians alike are looking for consumption methods that are compatible with both lifestyle and health considerations. Smoking and vaping, while fast-acting, are not always ideal - especially for those with respiratory sensitivities, chronic medical conditions, or a preference for discreet use. Fortunately, cannabis has evolved beyond joints and vaporizers.

Edibles-foods infused with precisely dosed cannabinoids-are emerging as the gold standard for sustainable, smoke-free symptom management. Whether it's managing chronic pain, anxiety, sleep disorders, or inflammation, consuming cannabis through food offers a longer-lasting effect with less stigma and more control. The key? Understanding how to infuse, dose, and use medical cannabis safely and effectively in your own kitchen.

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Understanding how edibles work in the body

When cannabis is eaten instead of smoked, the way it interacts with the body changes significantly. Inhaled cannabinoids quickly enter the bloodstream through the lungs, producing a rapid but short-lived effect. In contrast, when you eat cannabis - whether in tea, a brownie, or salad dressing - it must first pass through the digestive system. This slower route means the effects take longer to appear (typically between 30 minutes and 2 hours), but they last much longer - often 4 to 8 hours or more, depending on the dose and the patient's metabolism.

Importantly, the liver metabolizes THC into a more potent compound called 11-hydroxy-THC. This conversion can enhance the psychoactive experience, making accurate dosing even more critical for medical patients. While this may sound intimidating, it actually empowers patients to manage their treatment more precisely - provided they understand how to prepare and dose correctly.

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Decarboxylation: the science of unlocking cannabinoids

Before cannabis can be effective in food, it must undergo a crucial transformation: decarboxylation. This process activates the plant's compounds - primarily THC and CBD - by converting their acidic forms (THCA and CBDA) into their active counterparts. Simply put, raw cannabis won't get you high or deliver its full therapeutic effects unless it's been properly heated.

Fortunately, this process is easy to do at home and doesn't require any fancy equipment. Using your kitchen oven, you can decarbonize cannabis by gently baking it at low temperatures. This step ensures that your infused butter or oil will deliver reliable and therapeutic effects. The result? A golden-green, fragrant base ready to be turned into medicine.

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How to decarb cannabis

• Preheat your oven to 105°C.
• Break the dried cannabis flower into chunks (do not grind it yet).
• Spread them evenly on a parchment lined baking sheet.
• Bake for 30-45 minutes, stirring gently every 10 minutes.
• Allow to cool, then grind to a coarse texture.

Avoid high temperatures - anything above 120°C can destroy valuable cannabinoids and terpenes.

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How to make canna butter or canna oil

Ingredients:

• 14g of decarboxylated cannabis 225g of unsalted butter or 250ml of high fat oil (e.g. coconut, olive)
• 500ml of water (helps prevent scorching)

Method:

• Melt the butter/oil and water together over low heat.
• Add cannabis and simmer gently (70-90°C) for 3 to 4 hours, stirring occasionally.
• Strain the mixture through a cheesecloth or fine sieve into a clean container.
• Allow to cool, label clearly, and refrigerate.

Note: Do not boil. Consistent low heat is essential to preserve cannabinoids.

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Precision dosing: Your medicine, your terms

For medical patients, the right dose is everything. Too little, and you may not feel the therapeutic benefit. Too much, and you could experience adverse effects like drowsiness or anxiety. Fortunately, calculating an approximate dose is easy if you know the potency of your flower.

Let's say you're using cannabis that contains 20% THC. This means that each gram contains about 200 mg of THC. If you infuse 14 grams into 250 ml of oil, that's about 11.2 mg of THC per ml. From there, you can measure and adjust portions based on your prescribed daily intake or personal comfort level.

Microdosing - using as little as 2.5 to 5 mg per serving - is often ideal for beginners or patients seeking mild, consistent relief. It's helpful to use a dosing diary to track your reactions, note the timing of effects, and find your personal therapeutic window.

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Daily Use: Easily incorporate cannabis into your meals

Think of an infused oil or butter as a supplement - something you add to enhance your well-being, not to replace an entire meal. You don't have to cook a three-course infused dinner. In fact, it's best to keep it simple and controlled.

Here are some simple, everyday uses:

• Stir 1 ml of canna oil into your morning smoothie.
• Add a measured drop to a salad dressing or soup.
• Melt a small amount of canna-butter over steamed vegetables or potatoes.
• Pour it into low heat baked goods (under 160°C) like muffins or granola bars.

Consistency and awareness are key. Always keep infused foods out of the reach of children and clearly labeled.

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Store your cannabis creations safely

Cannabis-infused oils and butters can be potent and must be handled as medicine. Store them in a sealed, labeled container in the refrigerator for up to 8 weeks. For long-term use, freeze small doses in silicone molds-for example, 5 mg THC per cube-and thaw only what you need.

Avoid exposure to light, heat, and air, which degrade cannabinoids over time. Use opaque containers and keep your infusions refrigerated to ensure their strength and safety.

And above all, label everything. A clear label with the date of preparation, type of cannabinoid, and mg per serving can prevent both misuse and spoilage.

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Inspired by pioneers: the women leading the cannabis kitchen revolution

Cannabis cooking is more than a trend-it's a movement. And women are at the forefront. Across the U.S. and beyond, chefs, scientists, and entrepreneurs are redefining what it means to cook with cannabis, with an emphasis on empowerment, education, and patient care.

People like Joline Rivera, founder of Kitchen Toke, are championing clean, beautiful cannabis-based cuisine that nourishes body and soul. Creators like Monica Lo of Sous Weed are showing how modern cooking methods can elevate the cannabis experience, especially with techniques like sous vide that protect delicate compounds.

These women are shaping a future where cannabis is a respected part of health and gastronomy - not a taboo. Their work reminds us that medical cannabis doesn't have to feel clinical. It can be creative, joyful, and deeply personal.

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The future of cannabis is in your kitchen

Medical cannabis is not just about managing symptoms-it's about regaining control, freedom, and comfort in your own way. By understanding how to decarb, infuse, and dose your cannabis with care, you can transform your meals into moments of healing. Whether you're drizzling canna-oil on your lunch or sipping infused tea at night, you're taking control of your wellness-quietly, precisely, and powerfully.

Let food be your medicine-and let that medicine be delicious.

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