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What Should I Cook With My "Tomatoes"? 

So we've covered how to extract that sticky icky goodness from your "tomatoes." As it turns out, it's not all that hard, and the reward is definitely worth the effort.

Now that you know how to cook with your "tomatoes," here's what to cook with them. Yes, there is something for every mood you're in.

When you're feeling healthy...


Green Gold Road Trip Bar
via Green Gold Baking Company


1/2 cup (4 ounces) cannacoconut oil (recipe follows)
3/4 almond butter
1/2 cup packed light brown sugar
2 tablespoons vanilla extract
1/3 cup honey (or coconut nectar)
2 1/2 cups (8 ounces) old-fashioned rolled oats
1 1/2 cups (4.5 ounces) raw sliced almonds
1/2 cup (1.25 ounces) shredded unsweetened coconut
3/4 cup (4.5 ounces) semisweet chocolate chips
1/2 cup (2 ounces) oat bran (or 1/2 cup old-fashioned rolled oats ground to powder in the blender)
1/4 cup (1.25 ounces) finely chopped walnuts (or any seed/nut of choice)
1/4 cup dried cranberries (or any dried berry of choice)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt


Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with parchment paper, leaving extra paper around the edges to pull the finished product out of the pan.

First, combine all of your dry ingredients in a large mixing bowl.

In a large saucepan, combine the wet ingredients: cannacoconut oil, almond butter, brown sugar, vanilla, honey, and 2 Tablespoons water.

Cook over medium heat, stirring frequently, until you have uniform syrup. Remove from heat. Add the dry ingredients: oats, almonds, coconut, chocolate chips, oat bran, nuts or seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated.

Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top. Sprinkle the salt over the top.

Bake until the edges darken, 35-40 minutes (check at 25 minutes, because ovens vary). The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting it into 16 squares (you can go for 32 squares for better portion control).

Simple Cannacoconut Oil


2 cups of coconut oil
1 cup of ground "tomatoes"


Combine coconut oil and "tomatoes" in a Crockpot on the low setting and leave for 24 hours.

Return and pour the oil through a strainer, removing the "tomato" plant material and saving the oil in a glass bowl. Let the cannacoconut oil cool to room temperature and then place the glass bowl in the refrigerator for several hours, until the oil solidifies. Melt your oil over a double boiler on low and pour into containers for storage or use immediately in a recipe.

Healthy Hemp Shake
via Jambo Superfoods


1 cup hemp milk
1 cup bananas, peeled, sliced and frozen
2/3 cup walnuts
2/3 cup raspberries, frozen
1/3 cup grapes, frozen
1 tbsp cannabis-infused coconut oil
1/4 tsp pink salt
1 tsp maca powder or hemp protein (optional)


Peel your bananas and cut into ice cube sized pieces. Put bananas, raspberries, and grapes in freezer bag or storage containers and freeze overnight.

Combine everything in a high speed blender until smooth. 

When you want to eat gourmet...


Smokin' Mac & Cheese
via The Cannabist


½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt

For cheese sauce...
5 tablespoons cannabutter
½ cup all-purpose flour
2½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using canna-oil is optional)
2 ounces sharp cheddar, grated (1/2 cup)

For onion rings...
1 cup canola oil
1 small onion, peeled and thinly sliced


Heat oven to 375 degrees.

Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.

In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.

In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.

Cannachocolate-dipped Strawberries
via The Cannabist


2 tablespoons canna-coconut oil
1½ cups chocolate chips
12 strawberries with stems


In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Let sit until chocolate reaches room temperature.

Dip the berries into the melted chocolate. Set on parchment paper and leave alone for at least 30 minutes.

When you just want a little snack...


Bruschetta with Ricotta and Peas
via Herb


8 slices peasant bread, lightly toasted 
4 teaspoons canna-olive oil 1 cup ricotta cheese 
3 tablespoons plus 
2 teaspoons olive oil, divided 
2 tablespoons chopped onion or green onion 
1⁄2 cup peas, fresh or frozen (thawed, if frozen) 
Salt (kosher or sea) and freshly ground black pepper, to taste


Drizzle or brush the toasted bread with the canna-olive oil, using 1⁄2 teaspoon per slice. Spread 2 tablespoons of ricotta on each slice.

In a small skillet, heat 1 tablespoon of the olive oil. Add the onions and sauté until they wilt slightly, 3 to 4 minutes.

Add the peas and sauté until they soften and are no longer vibrant green, 3 to 4 minutes more.

Divide the pea mixture among the bread slices.  Drizzle each slice with 1 teaspoon of the remaining olive oil and sprinkle with salt and pepper.

French Toast Cinnasticks
via Herb


4 large eggs 
⅓ cup CannaMilk (or Cannabis Almond Milk) 
½ teaspoon vanilla extract 
¼ teaspoon ground cinnamon 
10 slices bread (your choice) 
2 tablespoons butter 


In a medium bowl, whisk together eggs, CannaMilk, vanilla extract and cinnamon. Set aside.

Cut bread into strips or bites.

Heat the butter in skillet over medium heat.  Dip the bread pieces in the egg mixture until they are covered completely and soaked well.

Add the soaked bread pieces to the skillet. Cook for 3 minutes, or until brown. Flip the bread over and cook opposite side the same way.

Repeat until all bread is cooked. Serve French toast with powdered sugar, maple syrup, sliced fruit, nuts and/or whipped cream.

How to make all these recipes even better

These recipes aren't only easy to follow, but they'll definitely get you where you want to go. Cooking with "tomatoes" is a cinch.

But say, you want the best highs ever—how can you give your recipes that extra oomph?

When you're growing in a BC Northern Lights grow box, you have total control over your "tomatoes." With its industrial-strength aluminium exterior and automated functions that make it extra easy for you, BCNL will grow you only the best.

Plus, we've got seven-days-a-week customer service, and our staff live to help you grow.

So, start growing the best "tomatoes" ever to indulge in the tastiest edibles ever.

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