I like to microdose with medical cannabis at breakfast or lunch so I can enjoy pleasant feelings and pain relief all day long. I’m playing golf today and usually eat a hearty breakfast before a game. My husband, Dale, is the chief enabler, and he made breakfast tacos for day 3 of my cannabis coconut oil 7-day challenge.
We start with some pretty spectacular ingredients. Dale’s homemade Mexican-style chorizo and his zingy salsa verde. Both ingredients are usually available in U.S. markets. The corn tortillas are store bought — this would even be better with homemade torts, but sometimes you have to compromise.
To make the tacos, brown 1/4 pound chorizo in a pan over medium heat. Spritz another pan with cooking spray and set the burner to medium-high. Lightly whisk three eggs and pour them into the prepared pan. As the eggs start to set, add the chorizo and lightly scramble. Heat the tortilla on a griddle or in the microwave. Drizzle with salsa verde and a dose of cannabis-infused coconut oil. Fresh white nectarines and strawberries on the side.
Yum. Dag, we eat well. The flavorful chorizo is the stand-out in this dish. Dale says it’s easy to make. Modified from a Rick Bayless recipe, Dale makes a big batch and freezes it in 1/4 pound servings. I could not detect the smell or taste of cannabis in the tacos. I just drizzled the oil over the eggs and salsa.
I’m fortified but mellow — ready for golf. My ideal dose of cannabis oil is 1/4 teaspoon. Ideal dosage varies, depending on your tolerance, what kind of high you are seeking and the potency of your cannabis. I like microdosing for gentle effects.
So far, I would have to say adding a bit of infused oil to foods you would eat anyway is a great way to medicate with cannabis.