Baked: A Cookbook for Everybody’s Sweet Tooth

By R.J. Villa

Baked: Over 50 Tasty Marijuana Treats by Yzabetta Sativa gives the medical marijuana patient a cookbook with a wide range of recipes to cure any sweet tooth while also catering to the sensitive diets for those looking for delectable gluten-free, sugar-free, and vegan medicated treats. Are you looking to satisfy your inner Cookie Monster? I would be willing to bet that a medicated Lemon Verbena, Peanut Butter Cup, or Mockolate Chip cookie would do the trick. Are regular brownies getting too blasé for your taste buds? Try baking a Scottish Brownie with a mind-meltingly delicious shortbread crust with chocolate chips and chopped pecans, or a vegan Butterscotch Brownie that looks like a brownie, but tastes like butterscotch pudding.

All the recipes are certified classics at medical marijuana dispensaries across the country, and the book contains dairy-free, gluten-free, sugar-free, as well as vegan recipes. More than just a cookbook, Baked offers a way to explore a healthier way of life by expanding culinary horizons. Containing over 50 recipes, this high-end marijuana cookbook briefly gives a little bit of background on the author and explains how she “quickly got sick of pot brownies and started developing other yummy concoctions…” It also explains how on top of mastering the culinary arts, Sativa also studied the history of cannabis use (more specifically the background of Indians’ use of cannabis) and uses that acquired knowledge in her recipes.

“I am an information junkie and my interest began with studying the tradition of bhang,” Sativa explains. “Bhang being a mild preparation of marijuana made from young leaves and stems of the Indian hemp plant, cannabis sativa, drunk with milk or water as a fermented brew or smoked for its hallucinogenic effects. In fact, bhang drinks, such as bhang tea, have become the official Holi drink. After experimenting with different variations of bhang tea, it dawned on me that the balance of the four basic flavors in Indian cuisine would lend itself really well to cannabutter for obvious reasons.”

The book’s ‘How to Make Baked Butter’ section gives simple to follow instructions along with step-by-step photographs to help you along the way. Sativa acknowledges the other methods that exist to make cannabutter, but found this one to be her preferred method.

“Admittedly, the method I used in Baked, I find to be the easiest as well as most efficient way of making the butter. I know that you can do it in about 30 minutes or so, but whenever I set about to do it that way, the phone rings or I end up getting distracted and burning the butter. The processes in the book, as I have said many times, are idiot resistant and therefore are my preferred method.”

The recipes in the book are divided into sections by Cookies, Cakes, Candies, Gluten-Free, Sugar-Free, and Vegan. Thumbing through its pages, you will find recipes for candies like Butter Rum Fun, Chocolate Marsh-Mellow Bites, and Orange Coconut Chews. There is a Vienna Bundt Cake recipe that tickles your tongue with almonds, brown sugar, cinnamon, coffee, and devil’s food cake. Or you can try the Sour Cream Cake with your choice of white or golden cake mix for a deliciously playful mix of sweet and sour. If you are looking for a gluten-free snack, there are tasty recipes for Cranberry Bread, Oatmeal Raisin Cookies, and a Sweet Short Bread. If you need a little bit more guilt added on top, try the Ginger Snap Cookies with a side of Sorbet. Vegan appetites can seek comfort in recipes for snacks like Lemon Poppy Seed Cookies or the Asian-inspired Coco Nutty Lime Cookies.

All of the recipes in Baked are based on the idea of a flavor profile. Sativa explains that marijuana is part of the hops family. This can be quite a challenge to the chef as there are not a lot of dishes made with hops.

“I picked recipes that would enhance the essence of the pot. Some of them are old favorites that I just knew would work well, and other recipes I sourced out and tweaked a bit to meld with the taste of pot. I am a chef by trade, not a botanist. I purchase hydroponic strains from my trusted source, and while they ramble on about Lowrider, Blueberry, Romulan, Purps, and God knows what else, I have a potency preference that my trusted source has a handle on and I just go from there.”

This is just the beginning for Yzabetta Sativa. She continues to write articles that can be found on podcasts and currently has another book in the works. She is also currently working on another cookbook. In her next book, she will be diving into Italian delicacies with her own Baked approach to the recipes.

“I have written another pot cookbook: Italian Recipes with a Twist. I am presently working on the photography for the book, which is a time consuming process as I create all the dishes and have my favorite photographer take pictures of each dish. I think he did a fabulous job with the photos in Baked and I am anxious to see what he does with simple things like Beef Carpaccio. I love working with Green Candy Press. Everyone there, Andrew, Liz, Heather, Ian and especially Jack, have all been wonderful.”

To NUG Magazine readers, she has one last message.

“Be responsible about your consumption, write elected officials to shake things up, and don’t live up to your stereotype.”

Are you hungry yet? Now go out there and get Baked! Bon Appetite!

Yzabetta Sativa is a lifelong smoker who found that ingesting marijuana prolonged the effects on her system and allowed her to avoid unhealthy smoke inhalation. As a chef, she recognized that others could benefit from healthier, diet conscious and delicious recipes, so she began to supply edible marijuana treats to Compassion Clubs, and her experience eventually led to the writing of this book. She lives in Toronto.

For more information on the author Yzabetta Sativa, she can be found on Twitter and Facebook, or visit her weekly blog on: yzabettasativa.blogspot.com

For more information on Green Candy Press, please visit www.greencandypress.com

NUG Magazine

Author: NUG Magazine

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