The Church - Mystic Monk
Raw Cannabis Salad
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Written By GMammoth

26 September 2022

Eating Raw Cannabis

In our series of Raw Cannabis, we will be sharing a series of raw cannabis recipes to not only inspire you but also shed light on the wonderful health benefits of the cannabis plant. Being a “fan” of beautiful cannabis fan leaves and cannabis in general, the thought of wasting the leaves brought to light the idea that we can use these raw leaves in our food.

Summer is right around the corner, I’m thinking raw weed smoothies, weed be happy salads, decadent dressings, salsa, and sauces. The list is endless. The use of raw cannabis leaves in our diet is something that must be considered for wellness and what better way to prepare for summer than with our easy Cannabis Salad Recipe?
Consumers are already open to cannabis medication but the consumption of raw cannabis leaves some fearful of the potential to get high. So will you get high? Simple answer, no.

Raw cannabis is a superfood. Eating raw cannabis has all the benefits of eating dark-green leafy vegetables but also contains Phyto cannabinoids that nourish the endocannabinoid system.

Cannabis leaves do not produce cannabinoids quite as mature female flower buds do, however, they do contain important nutrients, antioxidants, and cannabinoid acids like THCA and CBDA, meaning they are useful.

Leaf Selection

Select small, immature, fan leaves and small sugar leaves. Older fan leaves are too tough to be enjoyed in a salad and can be used to juice or blend into smoothies. Harvest, wash & dry the cannabis leave as you would do with spinach leaves. Roughly chop the leaves, removing all long stems as necessary

Cannabis & Beetroot Summer Salad

Servings: 2
But first the dressing:
Dressing Ingredients
1/2 Cup Wet Cannabis Flower / Leaves ground up combined with one cup of olive oil. If coconut oil is your preference, please feel free to substitute it.
1 Clove Garlic (Minced)
1 Red Onion (Minced)
¼ Cup Balsamic Vinegar
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
Salt & Pepper

Combine, wet cannabis and oil of your choice. If using coconut oil, be sure to melt it before blending with the oil. You can also use a food processor if you wish to finely mince your cannabis leaves & flowers. Gently pour oil into the food processor.

(If you are looking for something with a little stronger dressing, remember to decarboxylate your ground-up cannabis before use).

Further combine with onion, balsamic, honey, garlic, honey, and Dijon mustard. Whisk to mend flavours.

Salad Ingredients
• ¼ Cup crushed walnuts
• 4 Tablespoons Dressing
• 85 Grams Fresh Salad Leaves
• 30 Grams Cannabis Fan Leaves
• 225 Grams Fresh Beetroot, diced
• ½ Cup Diced Apple
• 2 Tablespoons Dried Cranberries
• 2 Tablespoons Goat Cheese

Dry heat a saucepan and gently toast walnuts. Be super careful as unsupervised walnuts burn rather quickly.
Mix leaves salad & cannabis leaves and then divide leaves into two servings.
Top with Beetroot, apple, dried cranberries & goat cheese.

Mix vinaigrette and drizzle over salad.

Leftover vinaigrette can be stored in the refrigerator.


It’s important to note that including healthy fats such as avocado or chia seeds is key when making a raw cannabis salad. Why? Raw cannabis can be mildly irritating to the digestive tract. Although this side effect is rare, it is possible.

One way you can counteract this effect is by incorporating a balanced blend of ingredients. This way, your body can easily digest cannabis alongside other ingredients such as apples, blueberries, carrots, and other nutritious foods. This will also help offset the bitter quality of raw cannabis.


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