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Cooking with Cannabis

FACT: Your Power of the Flower co-hosts are HUGE foodies. If you put a plate of practically anything in front of us, we'll eat it. Sprinkle in some cannabis, we'll savor it. And then act a little silly afterward.

In our December episode, Emily Oyer, a chef specializing in cannabis cuisine, joins us to share how she felt when she was declared the winner of Episode 2 of Chopped 420 on Discovery+. She explains how to balance cannabis in recipes and what inspired her to become a cannabis chef.

She also gives our listeners a special gift - her recipe for orange sauce. "It's versatile and delicious," Emily said on our podcast. Add it to your favorite protein, tofu, rice or vegetables. See the recipe below. Happy cannabis cooking!

Orange Sauce

By Emily Oyer, owner of Elevated Eats by Emily


  • 3⁄4 cup seasoned rice vinegar

  • 3⁄4 cup Water, hot

  • 1⁄2 cup soy sauce

  • 3⁄4 cup orange Juice

  • 1⁄2 oz chili garlic paste

  • 1 tsp cannaoil (120 mg)

  • 14 oz granulated sugar

  • 1/3 cup cornstarch

  • 1⁄4 cup water, cold

*Make slurry & set aside.


  • Add all ingredients into pot.

  • Let sugar dissolve & mix to come to a boil.

  • Whisk in slurry & continue to whisk until mixture thickens.

  • Allow to boil until desired consistency.

  • Best paired with crispy chicken & steamed white rice.

** With using a strong cannaoil, this recipe will equate to 12mg

per each 2oz.**

Emily Oyers Orange Sauce
Download PDF • 80KB

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