Raw Cannabis and Spirulina Green Smoothie


This week I was given a bag of raw cannabis leaves. For those of you who know how much I like to eat the color green AND how much I enjoy all things marijuana, you know that I am in heaven. I have been using them in everything from smoothies to salads.

One important thing to know about eating cannabis (and any leafy green vegetable, actually) is that you will get a bigger nutritional payback when you eat it raw. When you cook a green most of the nutrients are destroyed that were there to work synergistically  with each other in your body. If you are new to eating raw leafy greens, it’s ok.  The more you get accustomed to them and the better you get at preparing them, the more appealing they become. At least that is how it has been for me and most people I know.

When you are eating raw cannabis it is worth your time to completely chew the leaves down before swallowing. This allows the enzymes in your saliva to mix with the food, start the digestive process, and sets you up for better nutrient absorption.  I actually suggest this for everything that you eat. Take your time, chew, breathe.

Of course, if you put your green leaves into a blender as part of your smoothie you don’t have to worry about cooking it or chewing it! The smoothie recipe that follows was my breakfast one day this week. It gave me energy and filled me up without any psychoactive effects from the cannabis. And it came out the prettiest color of green.


Raw Cannabis and Spirulina Smoothie

6 cannabis leaves

1 blood orange

1 banana

1T hemp seed

1T spirulina

1C coconut milk

1/4C fresh coconut (totally optional)


1) Blend.


2) Enjoy.


So much good from a beautiful green plant. 🙂

Until next time…Eat Your Greens!


4 responses to this post.

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  4. Posted by Adam on October 7, 2014 at 8:07 pm

    So raw cannabis leaves really can be eaten like kale or dandelion any other salad leafy green? You can just chew on it, (well, of course!), and it doesn’t have too much indigestible fibre or anything??? This is so interesting!

    I wonder how the three varieties compare in their leaf lignan content etc, and greens edibility etc. Or, young vs. older leaves!

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