When it comes to Cannabis, I’ve been doing this a long time.  I have done every realm of job in the Cannabis industry and have continued to love this wonderful plant. 

The purpose of this blog, will be to introduce you to several different ways you can ingest Cannabis and Hemp.  I have been making recipes and helping the sick with this sacred plant and I love to share them with you. 

As an introduction, this blog is a Published, recipe that I have made over the years, you can find it in, The Hightimes Cannabis Cookbook, and you can watch me make it into a winning dish on Netflix’s Cooking On High.

For most of the recipes here, I will be using the Magical Butter Machine, you can use this discount code to save some money and get yours today!

Chef Mike Delao loves to use fresh and clean plant material, waxes or shatter to make his creations.  If you are new to Cannabis or just want to save $20 off your order, follow this link and use this discount code for EAZE delivery and get what you need to be delivered to you today!!

Potato Gnocchi

with Sausage, Sundried tomatoes, and Pesto Garnished with Micro Greens, Crunchy Prosciutto, fresh Basil and Fresh Grated Parmesan


  • 4 Potatoes
  • 4 Cups Flour
  • 2 eggs
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2 T Cannabutter
  • Sea salt


Peel and Boil the Potatoes, once soft transfer to a large bowl and Mash with a potato Masher.

Combine the remaining ingredients in a Mixing bowl with the potato. Mix with a dough paddle until a soft ball forms.

Set Aside, once the Dough Has Rested, form small snakes of the dough, then cut small pieces, use a fork to create dents in each piece so that sauce will hold in each piece. Then in fresh Boiling salted water boil them for 3-5 minutes, toss in sauce and serve.

Basil and Parsley Pesto

  • 2 Bunches Parsley
  • 2 bunches Basil
  • Roasted Pine Nuts
  • Olive Oil- With Cannabis oil
  • Parmesan Cheese
  • 10 Garlic Cloves
  • Sea Salt
  • Fresh Black Pepper
  • 1 T Lemon Juice
  • 3 Shallots


Hot Italian Sausage Prosciutto


  • Micro Greens
  • Burrata Cheese
  • Parmesan Cheese
  • Sundried Tomatoes
  • Basil


In a large Sauce pan

Slice and Sauté the Sausage, while that cooking in a separate pan crisp up the Prosciutto.

Once the Sausage is browning, add your slices of Shallot and let caramelize, then add the garlic.

Once cooked, add a few scoops of the Pesto sauce in the pan, and add the Gnocchi, toss and serve.Garnish with Burrata Cheese, basil and Micro Greens and sun-dried Tomatoes.

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