Primeval Pasta
Veg-Out Stoner Pie
Veggie Chili
Chapter 7
More Desserts
Going Bananas
Fruit Salad
Skunky Shortbread
Decadent Chocolate Bud Cake
Shiva’s Chai Cupcakes
Baked Apple Crumble
Chapter 8
Marijuana Drinks
Alcoholic: Cocktails and Shots
Dirty Bong Water
Motherfucker
Vlad the Inhaler’s Vodka
Mary Jane’s Martini
Ghetto Booty
Bourbon High
Indian Summer
Surfer on Acid
Freight Train
Sangria
Nonalcoholic Drinks
Coffee Chai
Bhang Lassi
Pot Chocolate
Cappuccino Chill Out
Stir-Crazy Shake
Spaced-Out Banana Shake
Chapter 9
Eat, Drink and Detoxify
Cut to the Chase
Finding the WMD (Way of Mucho Detox)
Spicy Meets Balls
Cayenne Pepper
Turmeric
Burdock Root
Milk Thistle
Dandelion
Ginger
Alfalfa
Licorice Root
Fennel Seed
Fenugreek Seed
Hibiscus
They’re Called Essential for a Good Reason
“Water to Think, Water to Drink, Water Over Me”
Detox Tea Recipe
Appendix
Scheduling Definitions
There are many reasons why people choose to cook with marijuana, ranging from concerns about the health risks of smoking to the convenience of being able to carry the drug discreetly. Some medical marijuana users prefer eating the plant to smoking it, since many are not recreational drug users or cigarette smokers, and are therefore not accustomed to inhaling. The resultant high from eating marijuana can be a very pleasant experience in and of itself, and many people treating themselves with marijuana prefer to cook with the plant. When it is eaten, marijuana’s effects range from mild to intense. While there have not been any recorded overdoses as a result of smoking marijuana, the effects of marijuana can be very intense when eaten. If not consumed in moderation, marijuana can induce dizziness, vomiting, and extreme anxiety. Knowing the potential effects that the drug can have on your body will help you weigh the benefits and risks of adding marijuana to your diet.
The most potent of all the chemicals contained in marijuana is Tetrahydrocannabinol, or delta 9 THC. THC comes in many forms, called isomers. The THC isomers are subgroups of cannabinoids (monoterpene compounds) of which at least 50 have been isolated. The interaction of these cannabinoids causes a high that varies from strain to strain and gives each plant its distinct scent. For example, some highs tend to be more euphoric, while others cause drowsiness and relaxation. When marijuana is eaten, depending on the ingestion method, the psychoactive effects are dramatically different due to the various pathways through which the chemicals are absorbed into the body.
When marijuana is smoked or inhaled, the THC transfuses almost instantly through the thousands of capillaries on the surface of the lungs. Increasing the contact with the capillaries increases the amount of THC in the smoke that will, in turn, be assimilated into the bloodstream. As a rule, marijuana smoke should be held in the lungs for at least twenty seconds — and up to fifty seconds — in order to absorb the maximum amount of THC.
Once it is in the bloodstream, the THC travels to the brain where it binds to certain receptors — receptors that appear to be designated specifically for this task. The presence of these receptors is often used to bolster the theory that an ancient genetic link exists between humans and marijuana. Another school of thought maintains that THC mimics the natural chemical anandamide, which also binds to these receptors. Anandamide is found in areas of the brain that regulate memory, coordination of movement, and emotions. Most prescribed drugs attempt to duplicate the body’s own chemical processes but are decidedly not natural, whereas THC seems to be an all-natural drug that helps the body continue to function normally.
The direct transmission of marijuana from the lungs to the brain when it is smoked helps account for the quick onset of the high. This high wears off once the THC molecules no longer bind to the receptors. Ultimately, the same process occurs when marijuana is eaten, but there are
