Have you ever considered celebrating with cannabis instead of alcohol? St. Patrick’s Day is around the corner, and it’s a reminder of the huge role alcohol plays in parties. It’s the go-to for a good time, but that may be changing. With the growing legalization of recreational marijuana use around the country, there is now the option to add more green to your St. Patty’s celebration, or your next festivity.

“Cannabis is a great substitute for alcohol,” declares Lanny Swerdlow in Culture Magazine’s article Cannabis as a Celebrant. Here are a few reasons why Swerdlow encourages you to make the switch:

  • First of all, alcohol consumption can cause a variety of problems. It can lead to health problems such as cirrhosis of the liver or cardiovascular disease, and it’s even linked to violence.


  • Cannabis can alter consciousness. According to Swerdlow, “we need to recognize that very large numbers of people like to alter their consciousness,” and cannabis can do just that without the potential issues alcohol can cause. There is no need to rely on alcohol to relax when cannabis is known for its ability to alter consciousness.


  • Cannabis is communal. Sharing cannabis, whether it be through a joint, pipe or other method, creates a bonding experience.


  • Food can be a part of the cannabis experience. Add an extra kick to your holiday meals by infusing your favorite recipes with cannabis.


Are you considering giving cannabis a shot for St. Patrick’s Day? If so, there’s no better way to indulge than creating some cannabis infused dishes. Check out the Corned Beef Hash recipe below, and other Irish-inspired dishes with a cannabis twist from the 420 Foodie Club that are perfect for your festivities.




2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste
2 tablespoons canna-butter
2 tablespoons canna-extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded

Melt cannabutter with the canna olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.