Cannabis Ceviche? Edible Marijuana Goes Gourmet

[Jesus Malverde]

Robyn Griggs Lawrence has a steak recipe so good it'll make you feel high. Literally.

Seared Wagyu New York Strip with Cannabis Rub is just one of more than a hundred gourmet-inclined recipes Lawrence compiled for her Cannabis Kitchen Cookbook, now entering a second printing. Now she’s taking her expertise right into readers’ homes with an online cooking course.

Lawrence, based in Boulder, Colo., is one of many entrepreneurs in the $5.4 billion legal marijuana industry. Unlike pot-repreneurs selling already baked brownies, cookies, and gummies, which may account for almost half of those billions, she is teaching consumers how to make the goods at home. Each dish—from Baked Artichoke, Crab, and Cannabis Dip to Cannabis Ceviche and High Ho Pottanesca—features the nation's favorite newly legal ingredient.

Since Cannabis Kitchen's release in September, Lawrence has organized cooking demonstrations at hotels, arranged retreats in Colorado, and filmed that four-part online course. The class, called “Cooking with Cannabis: The Fundamentals,” will become available online in April to anybody over 21 years of age through the Green Flower Media Academy. Lawrence will cover the basics of the who, why, and how regarding cooking with cannabis, with an emphasis on safety and proper dosing. Because the course offers only information, it will be accessible in any state. “We would never suggest or condone using cannabis in states where it isn’t legal,’’ she warned. (Editor's note: Since Bloomberg is based in New York, we haven't personally tested any of the recipes below.)

http://www.bloomberg.com/news/articles/2016-02-24/cannabis-ceviche-edible-marijuana-goes-gourmet