Cannabis Cooking with Kim

Cooking, Featured — By on May 16, 2012 at 10:45 am

Written by Canna Chef Kim, the REAL Mother Earth Co-op ♥ Serving San Diego MMJ patients since 2005 ♥

Historically, cannabis aficionados have focused on developing strains with prevalent as possible concentrations of tetrahydrocannabinol (THC) — the active ingredient in cannabis that produces the “high”.  Recently, medical cannabis growers have been focused on increasing concentrations of a lesser known, but therapeutically more beneficial chemical compound called Cannabidiol (CBD), which has been proven medically to help reduce inflammation, convulsions, nausea, as well as inhibit cancer cell growth.

There is significantly more CBD than THC in marijuana. However, because of the way in which the two compounds interact when heated, the effects of the THC generally becomes the more noticeable of the two.  For over a decade, medical cannabis co-ops and dispensaries have been independently rising to meet the needs of the sick and vulnerable in our communities.  Medical cannabis patients have the option of either a cerebral experience appropriate for daytime activity (sativa), or a sedating occurrence best suited for bedtime (indica). This distinction is embedded in each plant’s diverse chemistry—its cannabinoid profile. Sativa plants are commonly high in THC and CBN (formed by degenerating THC) and low in CBD; Indica plants can be high in THC but with a higher concentration of CBD. THC is the most commonly found cannabinoid that produces a psychoactive “high” as well as being an analgesic, anti-spasmodic, anti-inflammatory, anti-tremor, appetite stimulant, anti-emetic, and a supplementary of other ailments. Cannabidiol (CBD) is the cannabinoid that provides the calming effects, sedative, anxiolytic (anti-anxiety), anti-inflammatory, anti-convulsant, anti-oxidant, anti-psychotic, neuroprotective, and immunomodulatory.  We continue to do diligent experiments and tracking of strains and effects of THC, CBD and CBN for patients with the assistance of Phar Labs accurate testing, done locally here in San Diego.  Our strategic goal is to assist patients in finding the correct alternative, the best strains that will assist in relief from their ailments.

This month we introduce the benefits of juicing medicinal cannabis.  By eating or juicing raw cannabis in its natural state, roots included, this chemical balance is typically reversed. Meaning that the beneficial properties of CBD completely outshine those of THC, and there is no resultant “high” to speak of. Drinking fresh squeezed cannabis juice (similar to wheat grass juice) or eating raw cannabis as a leafy green vegetable is fast becoming the preferred means of consumption for individuals in search of the plant’s health benefits without feeling high.  Although we recommend using caution when eating the leaves raw, as the razor sharp edges irritate most digestive systems, we usually do not recommend eating raw leaves for most patients and prefer juicing the raw plant.

GREEN BUD STARTER
(Beverages)

2 apples
5 or 6 medium carrots
2 tbsp. hulled hemp seed
1 small fresh cannabis plant
1 cup blueberries
5 leafs of kale
5 stalks of celery
2-inch piece of fresh ginger

Combine all ingredients in a juicer.  This is an awesome way to add (wild edible greens) to your raw food diet.  A smoothie full of important minerals, vitamins, healthy omega three fats, fiber, protein, enzymes, that is hydrating and easy to digest with healing properties!

MAGICAL MEL MUSHROOMS
(Appetizers)

4 tbsp. cannabutter*
8 slices bread (sliced thick)
2 medium shallots (chopped)
2/3 cup cream
2 lbs. mushrooms (sliced thin)
1/8 tsp. salt
4 tbsp. fresh herbs (chives, rosemary +)
1/8 tsp. pepper

In a large skillet, melt 1 tablespoon of cannabutter*(see recipe), over medium-low heat. Add half of the shallots and cook until lightly browned. Add half of the mushrooms, sauté over medium heat until softened and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate, and then repeat with the remaining 3 tablespoons of cannabutter, shallots, and mushrooms. Return reserved mushrooms to the skillet. Stir in chopped mixed herbs and sauté for another minute or two. Meanwhile, toast the bread. Stir cream into the mushroom mixture. Season with salt and pepper to taste. Butter the toast if you like. Divide the mushroom mixture evenly over each slice and serve immediately. Makes 8 tasty servings.

BLISSFULL BEETS
(Salad)

6 cups baby spinach
2 tbsp. chopped toasted pecans
1 cup quartered cooked beets
2 ounces crumbled blue cheese
1/2 cup Maple Medicinal Vinaigrette
1 small avocado (peeled & sliced)

Toss spinach, beets, and Maple Medicinal Vinaigrette in a large salad bowl. Top with pecans, avocado and blue cheese.

MAPLE MEDICINAL VINIGRETTE
(Dressing)

1/2 cup cannaoil*
2 tbsp. soy sauce
1/4 cup maple syrup
1/2 tsp. pepper
1/4 cup cider vinegar
1/4 tsp. sea salt
2 tbsp. coarse-grained mustard
1/4 tsp. turmeric

Whisk all of the ingredients together in a small bowl. Pour over salad & enjoy!

SUPER SILVER SALMON HAZE

1/4 cup cannabutter (melted)
4 tsp. chopped fresh parsley
3 tbsp. Dijon mustard
4 (4 oz.) salmon fillets
1 1/2 tbsp. honey
1 clove garlic (chopped)
1/4 cup dry breadcrumbs
salt and pepper to taste
1/4 cup finely chopped pecans
1 lemon (for garnish)

Preheat oven to 400°F (200°C). In a small bowl, stir together cannabutter, mustard, and honey; set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.  Brush each salmon fillet lightly with honey mustard mixture and sprinkle the tops of the fillets with the breadcrumb mixture. Turn oven down to 350°F (185°C) and bake salmon for 12 to 15 minutes in the preheated oven or until it flakes easily with a fork. Season with salt and pepper and garnish with a lemon wedge.

MITCH’S SPECIAL CARROT CAKE
(Desserts)

1 20 oz. can crushed pineapple
3/4 cup nonfat buttermilk
2 cups whole-wheat pastry flour
1/2 cup cannaoil*
2 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. teaspoon salt
6 medium carrots (grated)
2 tsp. ground cinnamon
1/2 cup walnuts (chopped)
3 large eggs
1/4 cup flaked coconut
1 1/2 cups sugar
1/4 cup almonds (sliced)

Preheat oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots, and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean; 40-45 minutes. Let it cool completely on a wire rack before frosting.

MOTHER’S ELECTRIC FROSTING
12 oz. cream cheese (softened)
1 1/2 tsp. vanilla extract
1/2 cup confectioner’s sugar (sifted)
2 tbsp. flaked coconut (toasted)

Beat cream cheese, confectioner’s sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over cooled cake. Sprinkle with toasted coconut and enjoy!!!

“KIEF” is an age-old way of extracting trichomes from plant material. Kief is the product derived from the kiefing process. Kiefing is a method in which you rub dry trim, buds and small leaves with crystals on them over a silk screen. The THC glands will form a powder that comes through the screen, which is then used in cooking or for smoking. It is usually a pale green to light brown dependant on the strain of cannabis. Kief powder that is pressed together is called hash.

Note: Kief boxes are sold at some smoke shops and are easier to work with than silk screens. In a kief box, the screen is above the collection drawer allowing the THC glands to pass through the screen and into the drawer. This makes it easy and compact for the average user to collect the kief and use for smoking or cooking.

*Cannaoil is any high quality food grade oil such as coconut oil, hempseed oil, olive oil, or canola oil that has been infused with high-grade medical cannabis.

*Cannabutter is dairy butter that has been infused with high-grade medical cannabis.

The recipes for cannaoil and cannabutter can be found in the first copy of NUG Magazine or online at www.MotherEarthCoop.com.

Wishing you a hempy journey to a healthier you!

Peace, Love & Gratitude,

Kim

Tags: blissful beets, dressing, green bud starter, juicing, magical mel, maple medicinal vinigrette, mitch's special carrot cake, mother's electric frosting, mushrooms, salad, super silver salmon haze

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