Robyn Griggs Lawrence

Robyn Griggs Lawrence

Cannabis is a Superfood.

Robyn Griggs Lawrence first helped introduce sustainable lifestyles and healthy homes to mainstream America with Natural Home magazine and explored the Japanese art of finding beauty in imperfection with The Wabi-Sabi House (2004), and Simply Imperfect: Revisiting the Wabi-Sabi House (2011). Her new mission is to educate people about how to safely prepare and imbibe organic, sustainably grown cannabis for health and wellbeing through The Cannabis Kitchen Cookbook, a collection of know-how, advice and recipes from America’s top cannabis chefs.

As editor-in-chief of Natural Home from 1999 until 2010, Lawrence traveled the country meeting people who were passionate about building and living sustainably. Lawrence also has been an editor with Organic Spa, Mountain Living, and The Herb Companion magazines, and has run successful blogs on Huffington Post, and

A board member for The Center for Maximum Potential Building Systems in Austin, Texas, and an advisory board member for the Healthy House Institute, Lawrence has been featured in The New York Times, Time magazine, USA Today, on CNN and in top-tier newspapers, magazines and TV programs worldwide.

A certified yoga instructor, Lawrence also co-authored the e-book 7 Steps to a Safe, Nurturing Nursery, with Dr. Frank Lipman, M.D.

Lawrence, the editor-in-chief for Cosmic Sister, is also a recipient of the Cosmic Sister Plant Spirit Grant. She has traveled twice to Nihue Rao for ayahuasca ceremonies, which provided insight and guidance on her path to become an advocate for wellness and consciousness expansion through responsible cannabis use. Lawrence also participated in The Blue Morpho Foundation’s first cannabis ceremony in Colorado in 2014.

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Presentation Abstract:

Cannabis is a Superfood: Opportunities and Challenges As Cannabis Becomes Today’s Hottest Medicinal and Culinary Herb

As more and more Americans have legal access to fine gourmet cannabis, it’s emerging as the hottest culinary herb to hit the scene in ages. Chefs and home cooks from coast to coast are playing with its wide range of flavors and experimenting with infusions and tinctures for the best effects. Cannabis is having its day in the sun as people discover its medicinal and nutritional benefits and diverse flavor profiles, but challenges remain. Because the industry is still largely unregulated, consumers may have no idea how their cannabis is grown (all too often with lawn chemicals) and processed (all too often with butane). Edibles, a huge chunk of the Colorado cannabis market, are getting a bad rap for being too strong and improperly dosed. Consumers need to be educated about how cannabis affects them differently when it’s eaten rather than smoked or vaped. And we must advocate for sustainably grown, responsibly processed cannabis—now. Those of us who love the plant must stand up for her evolution as a natural medicine and superfood—without adulteration—just as we fought for organic food standards in the 1990s. We can preserve this sacred plant’s spirit from over-manipulation, but advocacy and education are key.

More About Robyn Griggs Lawrence:

I’m sharing the tremendous health and wellness benefits of cannabis, a medicinal superfood, with the world. I envision a world in which cannabis grows freely and organically everywhere and no one is ever persecuted or imprisoned for possessing this sacred plant.

–Robyn Griggs Lawrence

Current Project:

The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks (Skyhorse Publishing, 2015). Visit the website of the book or its Amazon page.

Causes and Nonprofits:

Cosmic Sister, Editor-in-Chief

Women Grow

Center for Maximum Potential Building Systems, Board of Directors, Secretary

Healthy House Institute, Advisory Board