Canna What??? Other Infusions
Marijuana can either decrease or boost one's appetite. This is the finding obtained by French researchers in a paper published in Nature after a series of experiments on mice yielded substantial findings.
They claim that the olfactory bulb is directly affected by THC, which causes an urge to consume after smoking marijuana. Marijuana boosts one's sense of smell in this area of the body, which increases one's hunger (since one senses the food more vividly) and makes meals much more appealing.
After conducting studies on multiple groups of mice, the researchers arrived to this result. In one group, marijuana extracts were consumed, whereas the other did not. Now that we know that food tastes and smells better with cannabis, let’s take a look at our so demanded cannabis lasagna recipe. But first, educate yourself on cannabis cooking.
Cooking with Marijuana Guidelines
· Before you begin, make sure you have completely followed the guidelines. Cooking in the kitchen is an intricate discipline, so don't be startled if something doesn’t go as you planned it to be.
· Cannaoil may be used in place of Cannabutter in any dessert recipe, although the flavour will be somewhat different.
· Slow down. Because edibles might take up to an hour to take effect, resist the urge to eat more while you wait.
Common errors
· Decarboxylation should not be skipped. Your edibles will not provide you with the pleasurable high you seek.
· Don't put your Cannabutter in the microwave. Keep the mixture on the burner at a low simmer to avoid boiling out the cannabinoids.
· Don't let your oil become too hot. Because oil has a greater smoke point than water, it's difficult to discern whether it's getting too hot. Reduce the heat!
· Keep in mind what you're eating. Make sure your delicacies are properly labeled so you don't mix them up with ordinary cupcakes and consume too many.
Cannabis Pasta
Ingredients
· 3 teaspoons dried basil leaves
· 2 ounce high quality marijuana (ground up)
· 1 teaspoon fennel seeds
· 13 ounces canned tomato sauce
· 1 ½ pound lean ground beef
· 2 pound sweet Italian sausage
· 50 ounces crushed tomatoes
· 2 tablespoon salt
· 8 tablespoons chopped fresh parsley
· 1/2 teaspoon ground black pepper
· 4 tablespoons white sugar
· 4 cloves garlic, crushed
· 2 teaspoon Italian seasoning
· 1 ½ pound mozzarella cheese, sliced
· 12 ounces tomato paste
· ½ cup grated Parmesan cheese
· 28 ounces ricotta cheese
· 1 cup minced onion
· 1 teaspoon salt
· Lasagna noodles
· 2 cup water
· 1 egg
Procedure
· On medium heat, gently brown the onion, ground meat, sausage, and garlic. Add the Italian seasoning, fennel seeds, sugar, pepper, 2 tbsp parsley, basil, cannabis powder, and 1 tbsp salt while stirring constantly. Cover the saucepan and leave it to boil for about 90 minutes, stirring occasionally.
· Bring some water to a boil in a separate saucepan and season with a bit of salt. In a large pot of boiling water, cook the lasagna noodles for about 10 minutes. They should be drained and then rinsed with cold water. Combine the egg, remaining parsley, ricotta, and 1/2 teaspoon salt in a mixing bowl.
· Preheat the oven to 375 degrees Fahrenheit and begin assembling the lasagna. Spread a cup and a half of the beef sauce over the bottom of a 913 inch baking dish. Spread half of the ricotta cheese mixture over six noodles on top of the sauce.
· Place some mozzarella cheese slices on top, then cover with 1 1/2 cup meat sauce and a sprinkling of parmesan. Continue stacking until you've used up all of the sauce, then top with mozzarella and parmesan cheese. Tinfoil the pan, being careful not to contact the cheese since it will cling.
· Preheat the oven to 350°F and bake for 25 minutes. Remove the foil and continue baking for another 30 minutes or until the lasagna is gently toasted. If you don't want to burn yourself, let the dish sit for a few minutes before serving. Cut and serve as desired.
For more such recipes, check out Judiijane.com.
