Recipe

Long before she became a medical marijuana patient and cannabis cook, Cheri Sicard was a professional food writer and recipe developer. As a foodie first, she always approaches marijuana cooking recipe development from that perspective, believing there’s no reason to have to choke down bad tasting or boring edibles in order to receive the benefits of edible cannabis.

“Had someone told me back in 1996, when California’s Prop 215 first legalized marijuana for medicinal use, that I would become entrenched in the cannabis movement, I would not have believed them,” Cheri says. “Other than the rare toke at a party, I didn’t use marijuana. It wasn’t until I was in my late 30s that my doctor suggested I try cannabis to help with a chronic nausea problem. It worked. Not only that, but I also soon found I no longer needed the anti-depressant prescriptions I had been taking for years. The marijuana I was using for nausea also treated my symptoms of depression, without unwanted side effects that came with the pharmaceuticals!”

Cheri phased out of a career as a professional entertainer and into a career as a professional writer, recipe developer, internet entrepreneur and an outspoken cannabis legalization and anti-drug war advocate.

She has authored two cannabis cookbooks, The Cannabis Gourmet Cookbook and The Easy Cannabis Cookbook as well as Mary Jane: The Complete Marijuana Handbook for Women, which covers the aspects of cannabis that matter most to women.

If all of that wasn’t enough, in order to better help consumers make the best of cannabis infused edibles, Cheri also created a comprehensive online cannabis cooking course, cannademy.com, that has turned thousands of home cooks into cannabis cooks.

To learn more about Cheri Sicard, her online courses, recipes, books and more, visit cannabischeri.com where you will also find a link to cannademy.com, the home consumer’s school for cannabis.

Cheri Sicard

Cannabis Infused Guacamole

Serving: 6 servings (1/4 cup each) Preparation time: 10 mins

INGREDIENTS:

2 ripe, medium size avocados (For the best cannabis guacamole, look for ripe avocados that are soft to the touch, but not mushy)

1 tablespoon cannabis infused oil (preferably olive oil)

1 ripe, medium size tomato

1/4 cup onion finely minced, red or white

1 green onion small, finely minced

1 jalapeño or serrano chile seeded and finely minced, use more or less depending on heat preference

2 tablespoons cilantro finely chopped

1 tablespoon lime juice freshly squeezed

1 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

DIRECTIONS:

1. Use a potato masher or the back of a large fork, or a mortar and pestle, to mash together the avocado and cannabis oil until you reach a consistency you like. In order to evenly distribute the cannabis in the avocado, mash this dip a bit more than you might when making a non-medicated guacamole.

2. Add remaining ingredients and stir well until everything is well combined. Serve immediately.

Serve as a dip with chips or as an addition to tacos, burritos or quesadillas. It even makes a terrific cannabis-infused sandwich spread. For a double edibles dose, serve this Cannabis Guacamole with weed infused “Baked” Tortilla Chips (cannabischeri.com). For a lighter dose, serve the cannabis guacamole with regular tortilla chips.

A NOTE ABOUT THE DOSAGE FOR CANNABIS GUACAMOLE: This recipe will have about 15 mg THC per serving IF you made your cannabis oil from average cannabis (10% THC) and used 1/2 ounce of cannabis to make 1 cup oil.

In order to adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your cannaoil, take Cheri’s online Dosing Class that will teach you