Marijuana-infused edibles will always be based on a foundation of space cake cookies and sweets, but patients in need of routine medication simply can’t eat that way all the time.

This weekend, get your daily dose of Vitamin Cannabis without having to pack on extra pounds with a recipe for a mixed greens salad with Cannabis-Curry Vinaigrette, Smell the Truth’s Recipe of the Week.

This week’s recipe comes from the pages of “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks,” a collection of easy marijuana-infused dishes compiled by Robyn Griggs Lawrence, a Colorado-based lifestyle journalist and advocate of marijuana law reform.

Chef Scott Durrah shares with us a quick, healthy, and delicious melange of citrus fruits and vibrant greens tossed in a mildly-spicy curry vinaigrette that makes use of our previous recipe for 20-minute Cannabis Olive Oil.

Please note that THC calculations for these recipes were made based on the assumption of 10 percent THC in the plant. That’s used as a standard, but your chances of growing or buying cannabis with 10 percent THC are extremely low. These calculations are for comparison purposes only. The potency of the material you use is the most important indicator of how a recipe will affect you.

Enjoy this recipe responsibly, and pick up “The Cannabis Kitchen Cookbook” today through your favorite retailer.



Mixed Greens, Mango, and Pineapple with Cannabis-Curry Vinaigrette

If you eat cannabis food, Scott Durrah wants you to take responsibility for your own destiny because you’re the only one who understands your own tolerance.

With this fresh, bright salad, Scott can feed people of varying tolerance levels by serving the vinaigrette made with a quarter cup of cannabis-infused olive oil on the side. Diners can control the dosage by sprinkling on the dressing with a heavy or light hand.

Vitamin C-rich mangoes have high levels of myrcene molecules, which are also the dominant terpenes in cannabis. Because of this, researchers are studying whether mangoes’ reputation of increasing, strengthening, and lengthening cannabis’s euphoric effects is scientifically true.

Our advice? Eat the mango as if that were true. Dress the salad lightly the first time you try it.

(Curry powder blends vary. Start out using less than this recipe calls for and taste before you add more.)

Serves 2–4

THC per serving: 24 milligrams

Dressing ingredients:

1⁄4 cup cannabis-infused extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon curry powder



Salad ingredients:

2 cups mixed greens

1⁄2 cup mango, sliced

1⁄2 cup pineapple, chopped

6 cherry tomatoes

1⁄4 cup cucumbers, sliced



Procedure:

Combine dressing ingredients in a small bowl and whisk to combine. Toss salad. Serve with dressing on the side.

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