Aunt Sandy’s Medical Marijuana Cookbook


By Sandy Moriarty

Cooking teacher Sandy Moriarty has been experimenting with, developing, and improving marijuana edibles over the past decade. Medical edibles have come a long way since the infamous pot brownies of the 1970s with their crunchy, awful-tasting leaves and stems. Aunt Sandy’s Medical Marijuana Cookbook features a variety of delicious recipes to suit your needs, all flavorful and created with a love:

· Starters

· Soups

· Main dishes

· Side dishes

· Sauces, dressings, dips

· Desserts

· Tasty snacks

Sandy’s favorites include classics such as mac and cheese, spicy buffalo wings, blue cheese dip, and scalloped potatoes, as well as low-calorie, vegetarian, vegan, sugar-free and gluten-free options. The “secret” process for creating the magic ingredient, Sandy’s 10x Cannabutter, which replaces the bitter “grass flavor” with a tasty, nutty butter flavor, is revealed in these pages. The 49 easy-to-prepare, delicious dishes range from Sandy’s signature dessert, Blue Sky Lemon Bars, to the Dizzy Bird Turkey with Stuffing for a festive Thanksgiving dinner.

About the Author

Sandy Moriarty loves to cook. She has been feeding her friends and family for more than thirty years with creative comfort food that people just love. Aunt Sandy’s foray into cooking with marijuana began when several sick friends asked her to try to make some of her desserts with marijuana. Sandy explains that marijuana is medicine—it can relieve pain, nausea, anxiety, and sleeplessness, as evidenced by the popularity of her food that patients purchase in legal dispensaries. Her development of intense potency in butter changed the process of cooking with marijuana, making it better medicine and a more pleasurable eating experience. Sandy teaches cooking classes at Oaksterdam University in Oakland, California.

“I am delighted that Aunt Sandy’s Medical Marijuana Cookbook can help you learn the secrets of cooking with marijuana so that you too can provide relief and joy with foods from your kitchen. Happy cooking!”

—Sandy Moriarty

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