From the perfect edible to pairing cannabis with your favorite dish, these are some of our best recipes for satisfying both taste buds and appetite.
The “most eaten food in the world” is a list of foods that are consumed the most. The list includes food and cannabis combos.
I receive a lot of uninvited inquiries regarding food and cannabis as a nutritionist and co-founder of the Holistic Cannabis Academy. After all, food pervades all of our social relationships. As a culture, we’ve developed a fascination with food and everything related to it, including cooking and, of course, nutrition.
For a variety of reasons, cannabis is an excellent discussion starter. For one thing, it’s not federally allowed, although it’s legal in more than half of the nation for medicinal or adult use (recreational) reasons. And, of course, the plant has actually come out of hiding, reducing cannaphobia and making it acceptable to discuss the plant. When you combine food with cannabis, you have a winning combo!
In that vein, here are five great food and cannabis pairings.
Avocado is really a big fruit with a single seed, despite being thought of as a vegetable and often classified as a fat. According to botanists, this implies that avocado is a fruit. And what a wonderful and adaptable fruit it is. Of course, there’s avocado toast, which can be found in hipster districts all across the country. Guacamole was, of course, the first time Americans encountered avocado.
Though many people add banana to smoothies for sweetness, avocado is my favorite since it acts as an emulsifier. That is, it aids in the blending of the other components, resulting in a smooth smoothie. And, unlike bananas, avocado does not overpower the smoothie’s taste. Because of its fat content and taste character, it pairs well with cannabis oil.
It’s a no-brainer to combine two cannabis plant components. Hemp as a food comes from the cannabis plant’s seed and has very little THC. Protein powder, milk, hearts, flour, butter (which may also be used for skin), and pressed juice are all hemp foods. Hemp oil produced from the plant’s seed is not the same as hemp-derived CBD oil extracted from the plant’s aerial components.
Hemp seeds, also known as hemp hearts, are a fantastic amount of protein, a vegan meal, a great supply of fat (which is always good with cannabis), and a good source of vitamin E and minerals including phosphorus, potassium, salt, magnesium, sulfur, calcium, iron, and zinc. Sprinkle on almost everything, including avocado (as shown above), salads, and smoothies, or eat alone.
Cacao, botanically known as Theobroma cacao, is one of the world’s most popular trees. Cacao is the plant that produces cocoa and chocolate. Chocolate bars with higher percentages usually have less sugar. Raw cacao contains more than 300 distinct components, including antioxidants, which are essential for good health. One of the chemicals present in tiny amounts in cacao is anandamide, the “bliss” molecule that human bodies generate.
Cacao also contains two additional compounds in greater quantities that block the breakdown of anandamide, as well as phytocannabinoids in cannabis such as THC and CBD, possibly amplifying their effects. On top of that, there’s theobromine, which enhances anandamide’s effects. That’s what I call a match made in heaven!
Black pepper contains a terpenoid called beta-caryophyllene, which is also found in certain cannabis cultivars (strains). Beta-caryophyllene is a dietary cannabinoid that binds directly to CB2 receptors in the peripheral endocannabinoid system, unlike THC, which binds to CB1 receptors in the brain. It does not induce euphoria. In reality, this terpene has the opposite effect, reducing the “high” impact of cannabis.
Black pepper is one of the options for reducing THC overuse. THC-induced anxiety and paranoia may be relieved by chewing a few peppercorns or just inhaling on ground black pepper. This is a positive development. To top it off (get it? ), black pepper and cannabis are both anti-inflammatory. Pepper, the second most common condiment after salt, is an obvious match for cannabis.
Mango is on the other end of the spectrum from black pepper. Both include terpenes, which react with THC in marijuana. While the terpene beta-caryophyllene in black pepper reduces the effect of THC, the terpene myrcene in mango increases it. This is accomplished by altering the blood-brain barrier, allowing cannabinoids to enter the brain more rapidly and effectively. The end result is that THC’s intoxication effects are prolonged and increased.
For patients who need more rapid pain relief or mood modulation, for example, this may be therapeutically beneficial. This is something that only cannabis and mango can accomplish together. The effect of mango on the cannabis “high” is dependent on the individual’s metabolism, as it is with other foods. This is referred to as bioindividuality. As a result, knowing your sweet spot is a smart idea. Keep in mind the ideal ratios of mango and THC for each individual serving.