Marijuana Cooking. Bliss Cameron

       Introduction

      Bliss Cameron

      I was actively involved with a community group working to legalize marijuana as medicine when Proposition 215 was passed by the people of the state of California in 1996. Patients were now able grow and use cannabis as medicine with an approval or recommendation from their doctors. As people became more aware that marijuana was medicine, questions arose regarding the need to regulate dosage and administer it in innovative ways.

      One member of the group was a caregiver for his wife who had been using marijuana successfully to control the symptoms of glaucoma. They had found that ingesting cannabis was the most effective way to do this. This caregiver had, through trial and error, found a way to standardize the dose, which is critical for patients. Ingesting cannabis is very effective for many ailments, but it is imperative that the dose be standardized as too little is not effective, and too much can have side effects of its own. I’m a patient, too, and I wanted to learn how to do this for myself. By following the directions given by this caregiver, and through trial and error over the years, I’ve learned how to make baked goods that have been used successfully by many patients to control pain, increase appetite when needed, provide restful sleep and alleviate many symptoms from a wide range of medical conditions.

      Coauthor Veronica Greene began making butter and cookies, using this method, with great success. She soon developed an extraction process for making cannabis/canola oil to meet special dietary needs of patients she was helping. We wrote this book to share these processes with patients and caregivers, using standard kitchen utensils and measurements. We are sharing what we’ve done that works for us. It can work for you, too.