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Cannabis Infused Oil

          Cannabis is the most versatile plant on Earth. To me, cooking with it is one of the most exciting things ever. To see all the possibilities there is when working with this amazing plant, it’s truly fulfilling!

Even more exciting, is to see people learn how to make a greater use of Cannabis and introduce it to their food in search of achieving a better quality of life. After all, Cannabis when used properly, can do amazing things for so many pathologies, specially anxiety and depression. This is actually the main reason I personally use Cannabis.  

          The extraction of Cannabis, when done correctly, can be used in so many ways. From ingesting, to using in a more direct way, as lotion or salve for muscle ache.

Here you are going to learn how to make infusions that can be added to your meals and also cosmetics.


          To achieve the best results when making any type of infusion, try using good quality Cannabis. This way, you will make sure that you won’t be ingesting any type of undesirable impurities or substance, such as pesticides, and your final result will have a better taste.



          1 cup oil

          1 cup trim decarboxylated. Try using organic whenever possible

          1 tbsp lecithin

          1 canning jar and a double boiler OR Rice cooker

          Coffee filter or strainer with a cheese cloth

Use 1:1 ratio (trim to oil). The bigger the quantity of flower or trim you use, more potent it will be.

   Lecithin + potent edibles

          When making potent Cannabis infused oil, Lecithin becomes a key ingredient. Lecithin works as an emulsifier and helps with absorption of Cannabis oil into your intestinal walls. The cannabinoids particles in your oil are absorbed more easily, making it more potent and effective.

          Use sunflower lecithin, to avoid processed soy product and GMO’s.






          Make sure to always decarboxylate your Cannabis. When you heat cannabis at a controlled temperature, the THC-A molecule is transformed into the psychoactive and potent molecule THC. This way you are also making sure your plant material is fully dry and no water particle will be in contact with the infusion.

          Preheat oven or toaster to 240 F (115 C)

          Don’t break up the weed too fine as it will be harder to strain and leaves a much greener taste to it.


Pour you plant material into pan or pyrex (glass preferably) and cover it with tinfoil. Bake it for 40 minutes

Cool and store. Make sure to scrape any leftover of buds that might stick to the pan or pyrex dish.





          Combine the oil of your preference and plant material in a crockpot or glass container with lid using a double boiler. Keep it on warm or low. I prefer infusing grape seed oil, avocado oil or coconut oil. Avoid making the infusion directly in butter, as it carries a lot of impurities, and olive oil due to the toxicity of smoke that it releases when heated. 



          Try to keep the oil at 160 F (72 C) for best results. Avoid letting the oil smoke.


          Make sure to stir every half hour or so.

          After 4 hours of heating, turn off the crockpot or double boiler and allow the oil to cool.

          Let it sit for about 8 hours

          Set up a strainer with a cheesecloth or a clean coffee filter, and strain the oil, making sure to squeeze well the plant material.

          Your infusion is ready to be used!

          Infusions made with coconut oil, grape seed or avocado oil can be kept out of the fridge in a dry place. The infusions made with butter, should be kept in the fridge.

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