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Handle the holi-daze with a holi-dose

By Mary J. White EVERCANNABIS Correspondent

Can you feel the gradual insidious approach of the holidays? Yup, they’re almost upon us, and no matter what holidays you celebrate, they almost always include some stress. We want to help you relieve that stress with our friend cannabis.

But. You might be quarantining or celebrating with relatives that disapprove of cannabis, even in legal-use states. Or maybe you’re feeling down about not being able to see many loved ones. One option is to uplift yourself, and any skeptical dining partners, with a few infused condiments.

Condiments are a fine way to get cannabis on your food without medicating the whole table. Set out a few dishes of the goodies below with a note about strain and dosage, and let your guests enjoy or abstain at their leisure on the big day.

One thing you’ll quickly discover when cooking with cannabis is the pungent vegetal smell and flavor can be very distinctive. A few people like it, but for the most part making things delicious is one of the challenges of cooking with cannabis. I’ve found adding your infused product toward the end of cooking or as a condiment works great.

Green Spicy Mustard

1 tablespoon cannabis-infused olive oil (or 1 tablespoon kief)

4 tablespoons ground mustard seed (I like Coleman’s)

¼ cup water

3 tablespoons white vinegar

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon turmeric

In a small saucepan, whisk all the ingredients together. Turn the heat to medium and simmer until it’s thick – only about 5 minutes. Remember not to get the heat too high or you’ll lose some THC. Cool it all the way in the pan then store in the fridge – your hamburgers and guests will thank you!

Spicy Sweet Cannabutter

½ cup unsalted butter, softened

6-8 tablespoon cannabutter (I like a 1:1 ratio of plain butter to infused but it’s up to you)

1 Tablespoon gochujang (or Sriracha) hot sauce

1 tsp. agave syrup or honey (adjust to your preference)

Pinch of salt

Pinch of coriander

Mix all ingredients together, chill, and serve with chicken, pork, vegetables or Asian noodles.

Turkey Day Cannabutter

½ cup unsalted butter, softened

6-8 tablespoon Canna butter (adjust to your taste)

1 teaspoon dry sage (or 1 tablespoon fresh sage, minced)

¼ teaspoon dried oregano

¼ teaspoon fennel seed, crushed; and/or ¼ teaspoon celery seed

Dash of red pepper flakes

Blend all ingredients, chill, then serve with turkey, on mashed potatoes, added to gravy, or just on French bread, especially good for relaxation at Thanksgiving!

Autumn Spice Cannabutter

½ cup unsalted butter, softened

6-8 tablespoon cannabutter

1 tablespoon fresh orange zest

1 tablespoon ground cinnamon

1 teaspoon cardamom

1 teaspoon ground ginger

Optional spiced: Crushed fennel seed, freshly grated nutmeg, and/or ground coriander

Large pinch of salt

1 tablespoon honey or agave (add more for extra sweet)

Blend all ingredients, chill, and serve with squash, French toast, baked apples, roast pork, or anything that would benefit from relaxing spicy goodness.

Note: Once you get the idea, play with these recipes. Just remember that cannabis needs a lot of help to be yummy, so think spicy, sweet, and citrus when making your own.

Seattle native Mary J. White is a cannabis chef and the author of two cookbooks. When she’s not inventing new cannabis recipes, she can be found in the garden, on the beach, or playing with a grandkid.

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