Kitchen Toke Magazine Spring 2019

Kitchen Toke Magazine: Spring 2019

In the latest issue we test CBD waters, review the anatomy of a cannabis plant and make delicious infused fruit leather. Get your copy today!

Told You So, Dad

Jordan Nixon schools his reluctant father, Jim Nixon, in the benefits of CBD, changing their lives for the better. After Jordan’s success story of using CBD to manage his MS, Dad found a delicious way to bring CBD to his customers at Illegal Burger, in Denver, CO.

Dispensary

Winter’s Ease

The magic behind a chai-spiced CBD hot toddy

Ham It Up

How to extend an iconic favorite over the holidays

Hindu Kush

This is a classic sedating strain with immediate physical pain relief and a calming body high.

Popular Recipes

Trending

Tree Hugger Salad

A new take on fresh greens.

Weed-glazed Duck

You’ve seen the video, now fire up the grill.

Instant Rotisserie Ramen

Check out the best kitchen hack ever.

Melissa’s Medicated Lemon Loaf

So good you’ll forget about ever feeling bad.

Infused Rotisserie Fried Rice

Score with leftover chicken and takeout rice.

Vadouvan Cannabis Cashews

A sultry Indian spice that’s been Franco-fied.

Wild Mushroom Strudel

Try a mix with chanterelles, morels, porcini, or black trumpet mushrooms.

Boost Those Brownies

Ditch the muddy stoner cliche and go over the top

Carrot Steaks, Feta and Greens

Infused vegetables are killing it now.

Infused Deviled Eggs

Taking bets: You won’t be able to eat just one.

Infused Chitarra Cacio e Pepe

Mocking spiral vegetables ends right now.

Maple Cinnamon Weed Bread

Sometimes a quickie is all you need.

Sweet Potato Gnocchi with Lemon Pesto

Would your nonna be down with infusing this dish?

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!