Ways of using Medical Marijuana

Using a vaporizer regularly can reduce many of the negative effects that result from smoking.

Most patients who use vaporizers agree that once the art is mastered it quickly becomes the method of choice. Technology has not only made the techniques easy but has also produced more affordable and effective equipment.

Today’s medical cannabis patients can ensure they are treating their condition while using their medicine in one of the healthiest way possible.

The majority of vaporizers are fairly simple devices, containing a small chamber heated by a butane flame or electric heating element. Many vaporizers have other conventional uses besides cannabis ingestion, such as aromatherapy or inhalation of other medical herbs. Hot air is blown through the chamber by a small fan or pulled using inhalation. The result is a mist with all the potency of a bong hit but containing less of the toxins released from burning plant material. Because the temperature of the air is approximately half of that coming from a flame, the full and distinct flavor of different strains of cannabis can be fully appreciated, neither missing the many nuances of flavor nor the overwhelming desire to hack out a lung! Some vaporizers allow direct inhalation from the chamber while others collect the mist in a bag for gradual consumption.

Choosing a vaporizer is similar to choosing an appliance or computer; you must figure out what percentage of the time you will use it, how long you expect it to last, and how much can you afford to spend. Here at MMGC, we carry a variety of different vaporizers. Our staff will be happy to recommend a user friendly, affordable model depending on your daily intake of medical marijuana and the strain of marijuana that you are using.

In the meantime, take a look at the video below for an introduction to how vaporizers work.


Cooking with Cannabis

Many of these recipes call for Cannabis cooking oil or butter and as such we have placed both recipes at the top of our list.

Cooking with cannabis can be a fun and healing experience especially as cannabis can be easily integrated into a number of nutrient rich recipes.

Before trying some of our mouthwatering recipes, here are some tips to make sure you are eating your medical marijuana in a safe and healthful way:

Make sure to speak with a nutritionist and stick to their dietary recommendations
Eating raw herbal marijuana is not effective. Instead, activate the cannabinoids with heat, either through cooking, smoking or vaporizing, or by dry heat conversion.
If you have any doubts of the dosage, take less rather than more.
Marijuana is “fat-soluble”, requiring some sort of fat or oil product to bind to when cooking with it.
Hemp or marijuana seeds do not contain any cannabinoids so they will not help you with your medical needs. They are, however, very rich in iron!

Here is a list of tried and true recipes for breakfast, lunch, snacks, dinner and of course…dessert.


Pesto Pasta


¼ cup walnuts
4 cloves garlic, chopped
2 ½ cups fresh basil leaves, packed
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ cup master recipe cannabis oil (made with olive oil instead of butter)
½ cup grated parmesan
½ lb. of desired pasta type, cooked according to package directions.


Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the ganja olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan and puree for a minute. Add pot pesto to a large bowl and pour hot pasta over. Toss to combine and serve hot or at room temperature with additional parmesan if you fancy.


mantequilla_rizada_imagenCannabis Butter


1/2 cup salted butter
1/4 ounce cannabis buds, finely ground


Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently.
Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter and smash it against the strainer to squeeze out every drop of butter available. When you’re done, discard the plant matter.
Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. One pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.

Please note that or medical patients, it is recommended to use two ounces of cannabis for each pound of butter, effectively making a double-strength cannabutter.


aceiteCannabis Oil
Cannabis cooking oil is a mixture of a cooking oil and extracted cannabinoids. We recommend using extra virgin olive oil, but if you prefer an oil without a taste or an oil great for baking, try using canola oil. You can cook with cannaoil in any recipe that calls for oil.


28oz (3.5 cups) extra virgin olive oil or canola oil
1oz (28.3g) of quality marijuana (or up to 1/4 lb. commercial grade), finely ground


Pour oil into a large saucepan, preferably a double boiler.
Heat on a medium setting, and let it warm up.
Do not let the oil boil! This is very important for making quality cannabis oil.
Once the oil is hot, but not boiling, you may add the cannabis powder. We have found the best results keeping the oil just on the edge of simmering, but not actually simmering.
Stir frequently, and watch for bubbles. If the oil begins to boil remove it from the heat until the temperature is low again and lower the heat!
Continue for at least 1 hour. We suggest allowing the bud to soak in the hot oil for about 2 hours.
Strain the oil through cheesecloth or a fine mesh strainer and press to remove all oil from the cannabis (make sure oil has cooled enough that you don’t burn yourself!) into a container.
You can use cannabis oil in place of regular oil in any recipe! Or use on a fresh pot leaf salad! Using this method, 1 ounce of oil (2 tablespoons) should contain the equivalent quantity of cannabinoids found in 1 gram of marijuana. Use sparingly, and do not start with more than one ounce of this oil. You may eat more as needed, but wait until you know your tolerance!


Strawberry-Banana-Marijuana-PancakesStrawberry Banana Marijuana Pancakes


3 1/3 tablespoons of melted marijuana butter
1 1/2 cups of all-purpose flour
5 tablespoons of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 large eggs
1 pint or basket of strawberries
3 ripe mashed bananas


This recipe yields 6-9 pancakes depending on how large you like your cakes. Prepare your strawberries by removing the stems, slicing, and lightly mashing them with 2 tablespoons of sugar. Set aside for an hour. Meanwhile, in a large bowl, make a dry mix by combining the flour, remaining 3 tbsp of sugar, salt and baking powder.In another bowl, make a wet mix by mixing the melted marijuana butter or regular butter with the milk, mashed bananas, eggs and vanilla, then combine the wet and dry mixes. This makes a batter that is slightly lumpy batter, ensuring fluffiness.Heat a bit of oil in your pancake griddle or frying pan and pour desired amount of batter onto the frying pan. Cook each pancake until the top batter has bubbled and firmed up a bit. Then flip the pancake and cook until the other side is golden brown. Finally, serve your pancakes with butter, prepared strawberries, and syrup if you choose. Enjoy.

way (1)Cannabis Tea

Use a glass or ceramic teapot (not metal)
Use 1 tsp of ground herb per cup of water
Place the desired amount of cannabis in the teapot.
Pour in boiling water
Add a tsp of butter per cup of water to ensure THC absorption.
Cover and let steep for 10-15 mins.
For taste, add sugar and/or a teabag of Tazo tea or your tea of choice.


french-toast-baguetteFrench Toast Baguette

1 French baguette
1 ½ tbsp. butter
3 tbsp. cannabutter
4 eggs
1 cup milk
¼ cup sugar
3 tbsp. maple syrup
1 tsp. vanilla extract
½ tsp. salt
powdered sugar


Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish. Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick. Using a small bowl, cream the pair of butters together until thoroughly combined. Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.

Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.

When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.


22_100112butternut_1Butternut Squash Soup


3 lbs butternut squash
3 tablespoons of cannabis-infused oil or butter
1 large onion, diced
1 cup chopped celery
1 cup chopped carrots
1 teaspoon fresh thyme
2 tablespoons of chopped parsley
1 tablespoon chopped sage leaves
1.5 teaspoons of sea salt
5 cups of vegetable stock
1 ½ tablespoons of cannabutter to finish


Begin by peeling your squash, cutting it in half and scooping out the seeds. Then cut the squash into chunks. Place the chunks in a steamer basket and steam for 30 to 45 minutes, until fork-tender. Meanwhile, heat the oil in a large pot and add the diced onion, celery and carrots, along with the herbs. Sauté the veggies over medium heat for about 20 minutes, stirring occasionally, until they are beginning to brown. Add the steamed squash, salt, and the vegetable stock or water. Simmer the soup, covered, for about 20 minutes. Puree the soup in a blender in batches. Return to the pot and season to taste with salt and pepper.Ladle the soup into bowls and top with a pat of cannabutter, or serve soup with fresh warm bread spread with cannabutter. Healthy and medicinal! Serves 4.


BRE154474 EGuacamole


3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 teaspoons of crushed cannabis (1.5-2 grams)
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 teaspoon of Cannabis oil
1 pinch ground cayenne pepper (optional)


In a medium bowl, mash together the avocados, lime juice, cannabis oil and salt.
Mix in onion, cilantro, cannabis, tomatoes and garlic. Stir in cayenne pepper.
Refrigerate 1 hour for best flavour, or serve immediately.