My infused olive oil has become a go-to for medicating and microdosing.
I put it in a dropper bottle and take it to restaurants for easy dosing on whatever it is I’m ordering. I’ve given it to my dogs twice a day on their food since rescuing them from a puppy mill more than a year ago. And I use it to microdose everything I’m cooking at home – be it a sauté or sauces.
Infused with heat, the oil will be psychoactive, measuring in at upwards of 60 percent activated THC, or tetrahydrocannabinol, the compound that, once converted, causes a head high.
So, don’t surprise your guests with this dressing, give fair warning, and always label your infusions, letting anyone know what’s to come if they partake. Being a fulltime cannabis patient, keeping illness and pharmaceuticals at bay, I’ve learned to keep cannabis and other healing plants in my system on a daily basis, and infused olive oil is a big part of that.
Once you have the main oil infusion down, you can make anything you would normally make in the kitchen using oil. Recently, I created an herbed salad dressing using herbs from the Aux en Provence region of France, often referred to as Herbs de Provence or Herbs of France. You can purchase the blend or make your own from the garden.
I do a little of both.
Important to note, many of the herbs used are considered superfoods, with many of the same benefits as cannabis. For example, Thyme is an antioxidant, rosemary fights infections, lavender is calming. All fight inflammation and infection, helping to keep the body healthy and the immune system strong.
Adding as many herbs to your diet is a big part of prevention and having a general sense of well being.
Using infused herbed dressing to dose small plates is key. Drizzle it on a small salad or mixed veggies, use it as a dressing on sandwiches, or add some to a stew. How much you use depends on your tolerance, with the basic rule, “start low, go slow.”Finding your own personal dose is important. No one wants a bad time after ingesting, so follow the rule, find your therapeutic dose, and be well!
For more recipes, visit www.sharonletts.com/apothecary
Written and Published By Sharon Letts in Weed World Magazine Issue 154
- Kitchen Apothecary – Sharon Letts
- Kitchen Apothecary: Making Cannabis Oil at Home – By Sharon Letts
- Kitchen Apothecary – Cannabis to the Canine Rescue, By Sharon letts
- Kitchen Apothecary: Kids & Cannabis: A cannabis chamomile honey tincture to calm, focus, and reset, By Sharon Letts
- Kitchen Apothecary – Apple Cider Vinegar Infusions – By Sharon Letts
- Kitchen Apothecary, Treating Diffuse & Follicular Non-Hodgkin’s Lymphoma and Chronic Pain with Cannabis Infused Olive Oil.
- Kitchen Apothecary – Easy Tinctures & Tonics – By Sharon Letts
- Kitchen Apothecary, Infused Ice Cream From Belushi’s Farm, By Sharon Letts
- Kitchen Apothecary: The Herbal Bar, Setting up an herbal bar, with and without alcohol
- Kitchen Apothecary – Cannabis Infused Honey & Ganja Chai tea – By Sharon Letts
- Kitchen Apothecary: Herbed Salad Dressing Using Infused Olive Oil, By Sharon Letts
- Kitchen Apothecary: Debi Bair, Cannabis Patient & Remedy Maker – By Sharon Letts
- Kitchen Apothecary: Grace Elisea, Cabo Cannabis Company – Circus Animal Doughnuts! By Sharon Letts