Cooking with Hash at Home
One of the most important techniques for cooking hash at home is to insure it has been properly activated through heat before being added to any food.
Choose or create bubble hash that is as dry as possible: wet material usually means the THC has not been fully decarboxylated and the hash will clump together, making dose titration extremely difficult.
Once you have chosen your hash strain (indica, sativa or hybrid selections will all achieve different results when the final product is consumed), turn it into a fine powder using a grinder, mortar and pestle or fine cheese grater.
Place the powder on an aluminum foil-lined baking sheet and bake the ground bubble hash for at least 30 minutes at 225°.
This should fully transform the THCA into its more medically effective sister, delta-9 THC and make sure you are maximizing the strength of your cannabis edibles.
The final product should be a dry, crum-bly brown powder that is very potent and easy to add to any dish or food you might wish!
Dose titration of home-cooked edibles can be a bit tricky, especially when using hashish.
A single gram of well-extracted bubble hash can yield a minimum of eight strong servings: as with all edible cannabis consumption, caution is recom-mended until you understand your own unique reaction to orally consumed hashish.
Simply Pure’s Chef Lauren Gennett loves to share her knowledge with patients so that they may craft potent, delicious medical edibles at home. This recipe for Bubble Hash Rasta Pasta with Cilantro Pesto can be found in the Simply Pure Celebration.
Try this ‘Rasta Pasta with Cilantro’ Recipe!
1 lb. pasta of your choice, penne, bowtie or rigatoni
1 TB olive oil
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 zucchini, sliced
1/2 red onion, sliced
1 cup black beans,
cooked and drained
1 avocado, sliced
1 cup cilantro
1/2 cup pine nuts
1 clove garlic
1 tsp sea salt
3 TB olive oil
1/4 gram hash, ground finely
- Boil water and cook the pasta according to package directions. Drain and set aside for later.
- Heat a skillet and add the olive oil (use canna-oil if you want some extra kick!) and onions. Allow them to cook for a couple of minutes. Add bell peppers, allow them to cook a couple minutes, add zucchini and also allow it to cook. Simmer all of the vegetables with the lid off for a total of 15 minutes. Mix in the drained and rinsed black beans. Salt to taste.
- To make pesto, heat the oil in a skillet and add your ground bubble hash. Simmer until the hash is well incorporated. Combine all the ingredients except the hash infused oil in the food processor. Pulse them together. Drizzle in hash oil and pulse to combine well.
- Toss the pesto with the pasta, and top with vegetable sauté and tofu. Garnish with sliced avocado. This recipe can serve up to four people. Happy eating!