This is where you’ll find all the cannabis-infused recipes I’ve put together. Most are also under Pot Lunch, but not all of my recipes have accompanying videos.
In episode 49 of Pot Lunch with Lo, I’m showing you how to make cannabis-infused salted caramel for a delicious fall snack: caramel dipped apple slices. For this recipe, I used the cannabutter that I made in episode number 46: Pot Pantry Prep. To make the butter, decarboxylate your cannabis in an oven that has been preheated to 240 degrees Fahrenheit for 45 minutes. Then add your flower, and butter to a mason jar. Add
Hey buds! This week on Pot Lunch I’m going to show you how to make a cannabis-infused harvest punch that is sure to make your friends and family beg you for more. This is an easy to make recipe and would be delightful dropped off in mason jars for a social distant Thanksgiving. For this recipe, you will need to know how to make an alcohol-based cannabis tincture. I prefer the alcohol mash method. Start
Hey there buds! This week on Pot Lunch, I’m showing you how to easily infuse a simple berry smoothie with 1 tablespoon of cannabis-infused coconut oil. This is one of my favorite quick breakfasts. It’s a pretty easy one, you just need a blender. As an additional note, if you don’t have a very strong blender or are just using an immersion blender, omit the ice and replace it with more milk or some water
I was lucky growing up that my hometown was in between a small but busy city (Boston) and lots of farmland and country living (the rest of the state of NH). That meant in the fall, we got to go to those seasonal fairs full of garbage food and lots of livestock (and probably even more bad opinions and ignorance but that’s a story for another day). One of my favorite treats was of course
I don’t know about you, but I’m a PSP (Pretty Sweaty Person). And these hot sunny days of summer mean I need to keep as many cool treats on hand to keep myself comfortable. Sometimes that’s some delicious coconut milk ice cream, sometimes it’s the fruit I’ve kept in the fridge for this very purpose, and sometimes it’s coming up with a random ass recipe in the middle of the week because you’ve got a
It’s been a while since I’ve posted a new Lunch w/ Lo and I hope you haven’t been too annoyed about that. To be honest, the state of the world has taken a bit of a toll on me and I just need a couple of weeks to gather myself. I imagine that’s true for most people who can think and breathe. This week, I’m bringing you a super easy recipe that’s sure to impress
In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender Honey Posset. I’m not going to reprint the recipe from the Adventure Bite because I more or less followed it word for word for both the cream and the coconut milk versions, with the exception of using coconut milk in place of the heavy cream, and adding 1 packet of flavored gelatin. I also
A couple of months ago, when I was at the grocery store, I was idly strolling through the bakery when a slice of cake caught my eye. It claimed to be something called an Italian Cream Cake. I’m Italian and creamy, I thought to myself as I picked the plastic clamshell off the display. You’re coming home with me, lady. When I got home I promptly googled “Italian Cream Cake” to find out if it’s one
How are you doing, buds? I hope you’re staying safe and you’re able to stay home. If you’re still having to work outside of the home, that likely means your an essential worker (or your boss is a dick), either way, thank you for your service to the community. I appreciate you, always have, and always will. This week on Lunch With Lo, I am going to show you how to infuse coconut milk and
It’s my birthday! And while I don’t really love cake and am not usually a very festive person, I totally felt in the mood this year and decided to whip up some infused cupcakes. Plus I still had some of that Instant Pot infused butter in my fridge and I really wanted to use it. Cupcakes with buttercream frosting sounded like the perfect idea. Unfortunately, I decided that using the IP for infusions is not
In episode 49 of Pot Lunch with Lo, I’m showing you how to make cannabis-infused salted caramel for a delicious fall snack: caramel dipped apple slices. For this recipe, I used the cannabutter that I made in episode number 46: Pot Pantry Prep. To make the butter, decarboxylate your cannabis in an oven that has been preheated to 240 degrees Fahrenheit for 45 minutes. Then add your flower, and butter to a mason jar. Add
Hey buds! This week on Pot Lunch I’m going to show you how to make a cannabis-infused harvest punch that is sure to make your friends and family beg you for more. This is an easy to make recipe and would be delightful dropped off in mason jars for a social distant Thanksgiving. For this recipe, you will need to know how to make an alcohol-based cannabis tincture. I prefer the alcohol mash method. Start
Hey there buds! This week on Pot Lunch, I’m showing you how to easily infuse a simple berry smoothie with 1 tablespoon of cannabis-infused coconut oil. This is one of my favorite quick breakfasts. It’s a pretty easy one, you just need a blender. As an additional note, if you don’t have a very strong blender or are just using an immersion blender, omit the ice and replace it with more milk or some water
I was lucky growing up that my hometown was in between a small but busy city (Boston) and lots of farmland and country living (the rest of the state of NH). That meant in the fall, we got to go to those seasonal fairs full of garbage food and lots of livestock (and probably even more bad opinions and ignorance but that’s a story for another day). One of my favorite treats was of course
I don’t know about you, but I’m a PSP (Pretty Sweaty Person). And these hot sunny days of summer mean I need to keep as many cool treats on hand to keep myself comfortable. Sometimes that’s some delicious coconut milk ice cream, sometimes it’s the fruit I’ve kept in the fridge for this very purpose, and sometimes it’s coming up with a random ass recipe in the middle of the week because you’ve got a
It’s been a while since I’ve posted a new Lunch w/ Lo and I hope you haven’t been too annoyed about that. To be honest, the state of the world has taken a bit of a toll on me and I just need a couple of weeks to gather myself. I imagine that’s true for most people who can think and breathe. This week, I’m bringing you a super easy recipe that’s sure to impress
In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender Honey Posset. I’m not going to reprint the recipe from the Adventure Bite because I more or less followed it word for word for both the cream and the coconut milk versions, with the exception of using coconut milk in place of the heavy cream, and adding 1 packet of flavored gelatin. I also
A couple of months ago, when I was at the grocery store, I was idly strolling through the bakery when a slice of cake caught my eye. It claimed to be something called an Italian Cream Cake. I’m Italian and creamy, I thought to myself as I picked the plastic clamshell off the display. You’re coming home with me, lady. When I got home I promptly googled “Italian Cream Cake” to find out if it’s one
How are you doing, buds? I hope you’re staying safe and you’re able to stay home. If you’re still having to work outside of the home, that likely means your an essential worker (or your boss is a dick), either way, thank you for your service to the community. I appreciate you, always have, and always will. This week on Lunch With Lo, I am going to show you how to infuse coconut milk and
It’s my birthday! And while I don’t really love cake and am not usually a very festive person, I totally felt in the mood this year and decided to whip up some infused cupcakes. Plus I still had some of that Instant Pot infused butter in my fridge and I really wanted to use it. Cupcakes with buttercream frosting sounded like the perfect idea. Unfortunately, I decided that using the IP for infusions is not
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