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Cooking with cannabis: A cookbook guide

Canadian Evergreen, Media Partners

This post is presented by our media partner Canadian Evergeen

View the original article here.

If you think “cooking with cannabis” and immediately think old-school “pot brownies,” it’s time to think again!

While sweets and desserts have always been a culinary staple when it comes to edible cannabis, recreational legalization has brought far broader experimentation – and with it an array of cannabis cookbooks.

Whether you’re hosting dinner parties, packing treats for camping, or plan to eat these delicious desserts alone in your pyjamas, these books will take your infused indulgences to a higher level!

Edibles: Small Bites for the Modern Cannabis Kitchen, by Stephanie Hua and Coreen Carroll, is the perfect guide to bite-sized sweets. Offering 30 different dessert recipes from truffles to pavlova, not only does the book live up to its name, it’s the perfect starting point to venture off from your normal infused brownies.

Another book perfecting a new twist on the classic infused dessert is Sugar High – 50 Recipes for Cannabis Desserts: A Cookbook. Not only will Chris Sayegh lay out how to create infused treats such as creamy coconut gelato, strawberry shortcake, brown butter salted chocolate chip cookies and so much more, the author also guides readers on choosing the optimal strain and strength of cannabis.

For those interested in infusing their main dishes, consider The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks by Robyn Griggs Lawrence. Lawrence explores the evolving art and science of at-home, cannabis-infused cooking, with dishes ranging from seared wagyu New York strip with cannabis rub, to Jamaican chicken stir-fry with curry coconut milk, to sesame-crusted, cannabis-seared ahi tuna with wasabi, soy, cannabis and citrus sauce.

On a simpler side of the same coin, The Easy Cannabis Cookbook offers a range of savoury options, along with dosing guides, cooking fundamentals, and of course, easy-to-follow instructions that live up to the book’s name. Cheri Sicard, nicknamed the “Martha Stewart of weed” by The Daily Beast, walks readers through cooking infused gazpacho, devilled eggs, barbecue chicken and more – some 60 recipes in all.

Taking edible cannabis to an entirely different degree is Warren Bobrow’s Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations. Offering an impressive 75 recipes for infused cocktails, he’ll help bring your hosting game to the next level by bridging the gap from the regular, alcoholic cocktails to something with a special ingredient!

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This post was originally published by our media partner here.