Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
In a large bowl, combine the cucumber, tomatoes, and red onion with salt and pepper. Toss well to combine and let rest for 10 minutes.After resting, stir the mixture and add in the basil, parsley, oregano, garlic, vinegar, infused olive oil.Stir until well combined.Let the ingredients sit another 5 minutes to marinate. This will allow the flavors to come together.If using feta cheese, crumble aon top of the salad just before serving.
Light up the grill. In a large bowl, combine oregano, basil, salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
Spread the inside of each roll with pesto and cannabis butter. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls as you like, and enjoy!