With the holidays around the corner, I thought I would share a simple and healthy way to create a medicated treat without the guilt.
Cooking with cannabis can be tricky for some patients, as they unknowingly may not activate the THC, accidentally convert the THC to another cannabinoid, or burn off some of the beneficial terpenes. The age-old process of decarboxylating flower, or “decarbing”, is a step that used to be mandatory to make an edible product with activated THC. Thankfully with the medical market, we have alternatives to cook with that have already been activated, and therefore require little to no action before being added to a recipe for medicinal use.
Rick Simpson Oil, or RSO, is a full spectrum cannabis oil. It is a versatile option for obtaining the maximum impact of multiple cannabinoids with very little effort on the side of the home cook. It is important to pay attention to dosing when using RSO. It is highly concentrated, and in larger amounts could cause unwanted side effects. For patients who have little to no experience with THC, I would suggest starting with an RSO product that is part CBD and part THC.
The RSO is mixed with the liquid fat in a recipe at a low temperature until dissolved, and then the medicated fat is used as directed according to the recipe instructions. The hardest part with this is determining milligrams per dose of the end-product. The healthy, vegan, paleo, gluten free recipe I am sharing today requires no heating. This is especially important with RSO, as we do not want to overheat it which could convert some cannabinoids to other cannabinoids or burn off some of the terpenes.
Find the link to the original recipe at the bottom of this post.
The first step is to purchase a 1g syringe of RSO. I prefer a high CBD, low THC RSO, but you should work with your caregiver or dispensary to determine which RSO is best for you. Ask Nurse Laura on the District Cannabis website for more personalized information on this.
Next, we will gather the recipe ingredients as noted here:
flesh of 2 ripe avocados (240g)
1/4 cup regular cocoa powder
1/4 cup Dutch cocoa OR melted chocolate chips
3-4 tbsp almond or other milk
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup pure maple syrup
Once we have the ingredients, then we need to warm the ¼ cup of maple syrup in the microwave for 15-20 seconds – just warmer than room temperature but not hot. Then we will add the desired amount of RSO to the maple syrup and stir to incorporate. This recipe is for 4 custard cup size servings. When using this as a medication option, I would consider measuring out Tablespoons/serving. For this recipe, I would suggest adding 0.1mL only (100 mg or 25mg per cup) the first time to see how you find the effect.
From here, we just follow the recipe instructions to whip up the mousse. Combine all ingredients in a blender or food processor until completely smooth.