COOKING COCONUT OIL RECIPES

Steps:

• Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
• Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
• Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Steps:

• Grind up the cannabis. Preferably grind up the flower/bud as it’s the most potent and will get you a more accurate measurement, but you can include the whole plant. Make sure that it is large enough to not fall through the cloth/strainer. Anything fine enough will end up in the final product.
• Decarboxylate your cannabis by spreading the cannabis evenly on a baking tray and putting it in the oven for 45 minutes at 240 degrees Fahrenheit. (If you are using trichomes/kief scroll down to image at bottom)
• With the cheesecloth wrap the ground cannabis and tie it together.
• Add oil and cannabis into either a slow cooker, double-boiler, or saucepan. For a slow cooker cook on low for 4-6 hours, and stirring it occasionally. Using a double-boiler, cook on low for 6-8 hours ( 8 hours is recommended), and stirring occasionally. Finally using a saucepan, cook on low for 3 hours and stir it frequently, as the saucepan is susceptible to scorching..Tip* You can add a bit of water to the mixture to help prevent burning.Note: The temperature of the oil should not exceed 240 F no matter which method is used.
• Strain and capture the oil. If using a cheesecloth do not squeeze, this adds more unnecessary chlorophyll to the oil. Leftover plant materials can be discarded.
• Finished ! The oils shelf life is at least 2 months! And can be extended by keeping it refrigerated.