Intro to Cooking with Cannabis
Intro to Cooking with Cannabis
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Intro to Cooking with Cannabis

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Do you suffer from anxiety, inflammation, loss of appetite, lack of creativity, aches, pains, or general discomfort?

In this inaugural edition of a brand new cooking class series on the subject, we'll explore the medicinal and recreational culinary applications of cannabis by creating two amazing dishes: California Soup and Cannabis Salad with Hemp Hearts and Raspberry-Lavender Vinaigrette. We will discuss the differences between CBD, CBG, and THC, and learn about the best ways to put them to work for you. It's good for what ails you. It's good for what has yet to ail you. In fact, it's all good. These aren't your Grandma's pot brownies. Get ready to expand your palate and your mind. Psychotropics are optional. 

All attendees are required to show proof that they are of legal age to consume the aforementioned products in their state of residence before attending class.  

California Soup - The Golden State produces more Cauliflower, Cannabis, and Avocado than any other in the U.S. We'll roast and blend them with additional herbs, aromatics, and spices to create a creamy vegetable soup unlike any you've had before. 

Cannabis Salad with Hemp Seeds and Raspberry-Lavender Vinaigrette - Alongside other garden greens, this dish utilizes fresh cannabis fan leaves packed with a ton of nutrients and even more deliciousness. Quite possibly one of the most flavorfully diverse salads on/from the earth. Recommendations for sourcing legal ingredients included in class syllabus.