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Medicinal use of Marijuana

A few medicinal marijuana recipes (topical and food) you can try out in the privacy of your own home

By Gugulethu Mkhabela | September 18, 2018 | Recipes

South Africa’s Constitutional Court partially decriminalised the use of dagga earlier today. The ban on private possession, consumption and cultivating of marijuana in your own home has been ruled as unconstitutional. And as can be expected, South Africans have been going wild with the jokes and memes on social media. 

Several research reports and findings have indicated the benefits of medicinal use of marijuana. This includes the relief of insomnia, spasticity, anxiety, and pain as well as treating, relieving or helping prevent conditions such as Alzheimer's, epilepsy, irritable bowel syndrome, arthritis, multiple sclerosis, to name a few. According to the Harvard Health journal, a highly promising area of research is its use for Post Traumatic Stress Disorder (PTSD) in veterans returning from combat zones. Marijuana can also be used to manage nausea and weight loss.

Here are a few medicinal marijuana recipes (topical and food) you can try out in the privacy of your own home.

Topical recipe

This is perfect for arthritis, sore muscles, and any other skin rashes.




2 cups of cannabis

2 cups of coconut oil

2 oz of beeswax

Essential oil of your choice

Mason Jar



Decarboxylate your cannabis by putting it onto a baking sheet and baking for 15 minutes at 250 degrees Fahrenheit.

While your cannabis is decarboxylating, pour the 2 cups of coconut oil into the saucepan.

Once your cannabis is done decarboxylating, add it to the coconut oil in the saucepan, mix together on low heat for 20 minutes.

After 20 minutes, remove the oil and cannabis from the saucepan and strain it into your mason jar through the cheesecloth and set aside.

Melt the beeswax in a saucepan, once it is fully melted, add the cannabis infused coconut oil and mix well with a spatula.

Take the saucepan off of heat and add your essential oil.

Stir well and add back to mason jar. Let the oil set until hard.



2 cups olive oil

28 grams marijuana


Grind the marijuana. Keep in mind that anything small enough to fit through the strainer will end up in your finished product, so you’ll want to remove any hard stems.

Heat the oil and marijuana together in a saucepan on LOW for 3 hours. Stir frequently.

Strain and store the oil.

Keep in a refrigerator or in a cool, dark place.



1 tbsp cornstarch

1  1/2 cloves garlic, crushed

2 tsp chopped fresh ginger

1/4 cup canna oil

1 head of broccoli, chopped

1/2 cup snow peas

3/4 cup julienned carrots

1/2 cup halved green beans

2 tbsp soy sauce

2 1/2 tbsp water

1/4 cup chopped onion

1/2 tbsp salt


In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons canna oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

Heat remaining 2 tbsp canna oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Serve alone or on a bed of rice.




2 cans of chickpeas

2 stalks of celery, finely chopped

1/4 cup red pepper, finely chopped

1/4 cup green pepper, finely chopped

3 green onions, finely chopped

1 clove garlic, minced

1 1/2 yellow mustard

2 tsp lemon juice

2 tbsp canna oil

Salt and pepper to taste


In a large bowl mix together all ingredients.

Keep fresh in the fridge for up to 3 days.



This one is great for getting rid of those nasty colds.


2 tbsp canna coconut oil

2 cloves garlic, minced

1/2 red onion, finely chopped

1 tbsp fresh ginger, chopped

1 celery stalk, finely chopped

1 cup (250 mL) shiitake mushrooms, sliced thinly

1 1/2 cups (375 mL) vegetable broth

2 cans (14 oz each) coconut milk

2 small red chili peppers, minced

1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics

and flavors

1 fresh lemongrass stalk, top cut off and thinly sliced

Small handful of Thai basil leaves

Juice from 1 lime

Sea salt and fresh ground pepper

1/2 cup red bell peppers, julienned


Heat up the coconut oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.

Add the vegetable broth, coconut milk, chili peppers, and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes.

Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.

Serve immediately.

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