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The holiday season is coming up, and with it hopefully lots of good times filled with food, friends and family time. Whipping up some cannabis-infused gravy is something of a secret sauce – this versatile recipe is perfect served with fries, on roasted chicken or even drinking out of a cup… it’s that good!
What are the benefits of cannabis edibles?
Edibles offer a unique, “slow burn” effect, with onset taking up to 90 minutes, peaking over three hours, and lingering for six to eight hours. The “high” from edibles is also often different to smoking or vaping – often described as being more giggly and even psychedelic than the standard THC experience.
For cannabis smokers, edibles offer a gentler option for the lungs, and also a fitting option for those who prefer not to smoke. They’re also discreet (no tell-tale weed smell in public!) and easy to dose. And, let’s not forget, they can be downright delicious!
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Tips for cannabis edibles newbies
1. Start low, go slow
Possibly the most important advice when it comes to cannabis consumption across the board – start low, go slow. No one wants to green out over a plate of turkey and gravy! If you’re trying a new cannabis cooking creation, use our edibles calculator to understand your concentration, and start with a small dose. Most important – wait two hours before consuming more! You can always eat more – eating less is harder.
2. Label your edibles
Edibles masquerade as regular food, making it challenging to discern the infused from the mundane. Clear labeling prevents accidental THC consumption—an essential recipe precaution. If you’re buying edibles hopefully the brand uses child-resistant packaging, but when you’re making your own this bit is on you. This is especially important if you have kids or pets around.
3. …and keep them locked away
Accidental adult consumption is one thing, but kids or pets stumbling upon your stash is a different – and potentially dangerous – ballgame. Airtight containers keep edibles secure, out of reach from curious little hands and paws.
Edible Dosing Calculator
You can use flower or any cannabis concentrate, as long as you know the THC/CBD content.
How strong is your cannabis?
How to make cannabis oil
For this weed-infused gravy recipe, cannabis oil is a key player. If you live in a legal state you can purchase a ready-made oil, but for many, making your own is the only option. Infusing homemade cannabis oil is straightforward but time-consuming. A word to the wise - skipping steps might be tempting, but you don’t want to bypass decarboxylation.
Decarboxylation unlocks the essence of edibles—a critical step. It transforms acidic cannabinoids, like THCA and CBDA abundant in raw plants, into the well-known THC and CBD. While your lighter does the word for you when you spark up a joint, when you’re making edibles you’re going to need an oven or a decarboxylation machine for this herbal magic.
What you need to make weed-infused gravy
This simple recipe doesn’t require much equipment - just a strainer and a medium-size saucepan.
Ingredients
- 6 cups
fresh chicken or vegetable stock (see notes)
- 3 tbsp
chickpea flour
- 0.25 tsp
sea salt
- 0.5 tsp
freshly ground pepper
- 0.25 tsp
coconut or apple cider vinegar
- 0.25 cup
Dijon mustard
- 0.5 tsp
cannabis oil or isolate
- 1.4 L
fresh chicken or vegetable stock (see notes)
- 45 ml
chickpea flour
- 1 ml
sea salt
- 2 ml
freshly ground pepper
- 1 ml
coconut or apple cider vinegar
- 60 ml
Dijon mustard
- 2 ml
cannabis oil or isolate
Instructions
- In a medium saucepan, add stock and bring to a boil over medium-high heat. Turn heat to low and simmer until stock has reduced by two thirds, about 30 minutes.
- Add chickpea flour and whisk well until flour is dissolved and gravy is smooth, about two minutes. Remove from heat and, using a fine mesh strainer placed over a pot or bowl, strain gravy. Using a wooden spoon or rubber spatula, gently push solids through the strainer.
- Add salt, pepper, vinegar, Dijon mustard, and cannabis to the strained gravy mixture and whisk well. Serve immediately or transfer to an airtight container and refrigerate for up to three days.
Chef Jordan’s tip
Store-bought stocks can be salty, especially after liquid has been reduced and flavours are concentrated. Always taste your food before seasoning it and adjust accordingly. If too salty, add water.
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