Healthy cannaproducts?

Hey!

So, just switched to vaping fulltime and am loving it! The idea of AVB goodness really appeals to me, especially as it will still give me the the couchlock effect I miss right now. I made up some regular old brownies with a mess of AVB I had and it walloped me outta the park. So awesome. How unbelievable is vaping anyway?!

But I don't have a sweet tooth at all really, so was forcing the brownies down. What are the options for healthier edibles I can eat regularly without having to worry about running it off? I see a few recipes for peanut butter which would work awesome and even tinctures but I don't drink and peanut putter is waaay too high fat for me lol. I was thinking of steeping ABV in extra-virgin olive oil and using it on salads etc which would be *awesome* (has anyone tried this?!) but other than that I can't think of much, as I know THC is fat-soluble and hence (as I underrstand it) needs to be diffused into a fat medium - usually using heat - to be made maximally bioavailable.

Any ideas would be great - failing anything really eyecatching I'll just turn the ABV into hash oil and vape that sucker up again. But there must be something you talented chefs have come up with!


Cheers

RH

Here is an alcohol free tincture method:

http://fuckcombustion.com/viewtopic.php?id=4697

And here are some capsules that you can make:

http://fuckcombustion.com/viewtopic.php?id=1962

If neither of these appeal to you, try something new! We're always looking for new ways to use our abv.

I looked at both of them, anf the first seems very effective yet fiddly and the second too much like the meds I eat daily anyway! If I add another capsule to the regimen I'll forget an important one, I bet.

I'm wondering about fat-solubility re edibles and whether it is a requirement - tinctures obviously use solvents of various forms to strip the active constituents, if my understanding is correct. In this case steeping in olive oil would be ideal - however I'm not sure if there is variation between butter (saturated fat) and olive oil (monounsaturated). Only one way to find out but it'd be interesting to see if there is a difference.

And through my increasingly obsessive reading (OCD, but the good kind lol) I think I read in one of your replies to another subject you combusted for more than 40 years - am I recalling correctly? If so, kudos and one question - how much have your lungs improved function since f**king combustion (sorry - I had to, you understand!), and which differences only became obvious AFTER you'd quit (as in, you didn't even know it wasn't normal)?

Yes Runner, you read correctly. To be absolutely correct, I combusted for 44 years. I had developed a nasty, productive cough that was starting to alarm my close friends and family, as well as me. I couldn't laugh without going into a croup like cough. My voice had a gravely tone to it. This is the whole reason I decided to start vaping. Yes....I said FUCK combustion.

The change in my cough was almost immediate. Within a week, my cough had almost disappeared, at least in the form it had been. Now, don't get me wrong; I still cough when I vape, especially when I use my Hot Box. But the sputum (sorry.....gross I know) is clear. I also don't sound like I've been drinking whiskey and smoking cigarettes for 45 years anymore. My voice quality has changed because of the loss of the phlegm that was making me cough constantly.

The other change I noticed was that I no longer felt like a slug. Combusting made me feel tired by the end of a day, with a dull headache. Now, I have much more energy and clarity of mind. No more headaches. The three times I have tried to combust in social situations since I quit have been dismal. Yuck! No going back. I would turn it down before combusting again.

runner, i've done mostly sweet tooth stuff so far - keep an eye out for some less diabetic coma inducing recipes from me in the future. i'm thinking muffins of some type.

if you get organic peanut butter (the kind you have to stir), it's got fat, but it's good fat. coconut oil will work too. I assume that any fatty oil will work, grapeseed, almond, macadamia nut, etc. But, IME butter preparations tend to be stronger than oil ones.
Olive oil would work as well, but i would triple infuse it for maximum potency.

please, ask questions, experiment and share what you learn

I was hoping you would weigh in here herbgirl! Runner, this is the gal to ask about cooking.

Since we're looking for a healthy alternative, I wonder if a savory muffin would work. Something that's more of a meal than a treat? The whole trick would be masking the flavor of the abv.

Okay - well, after much admittedly very vaked consideration , I think there are two ways forward with, as herbgirl says, non diabetic-coma inducing recipes. FIrst is the olive oil - a bottle is being steeped and will be left so for at least a week with constant turning and a pretty fine grind. My intention is to strain it, but I will test it strained and unstrained. A simple viniagrette with lemon juice, olive oil and maybe some balsamic would be delicious, and the only concern is how much oil we'd need to get where we need to be. No use if I need half a bucket but magic if I need a third of a cup or thereabouts.

Second is using fatty fish - as herbgirl says monounsaturated fat is actually good for you and raises the good cholesterol while lowering the bad. Salmon, cod and sardines leap to mind. I'm going to make a nice salmon and dill bisque tonight (some saturated fat in there with a dash of sour cream and, of course, loads and loads of wonderful Atlantic salmon) and stir in some ABVs.

So oil is the main thing, and consensus seems to be that saturated is better than vegetable at this stage. But I think we can get our vegetable oil to play ball with a bit of patience - the only real difference in cooking is saturated is solid at room temperature. The lipid concentration is largely the same.

Watch this space!

runnershigh, i ran across this recipe and think it could be easily modified since it had nut butter in it. I haven't made these, but they sound interesting.

http://www.fooducate.com/blog/2011/...t-with-zero-added-sugar-and-you-will-love-it/

sweet is just what most people do, Something like pesto is one I've seen tossed around before. There's no reason you can't make something savory.

You could even try making particularly concentrated butter and make something that didn't need as much butter probably.

no personal experience outside of sweets though.

Well I DID make a firecracker out of whole rye crackers and organic peanut butter. That's not too unhealthy at all. And jeepers. I need to invest in better scales. I just kept getting higher and higher. I only think I used about 2g of ABV.

The olive oil is turning a lovely shade of murk. Can't wait. Straining it's for pussies. GOnna give it a week, I reckon.