February 2012 Cooking with Canna Chef KimCooking, Featured — By NUG Magazine on February 3, 2012 at 11:31 am
Written by Canna Chef Kim, the REAL Mother Earth Co-opÂ Serving San Diego MMJ patients since 2005
This month we have a few new healing recipes for your Valentineâ€™s dinner with, of course, our medicinal twist!
Valentineâ€™s Day is an annual commemoration on February 14th celebrating love and affection. This year help your loved ones realize that prevention is the best path for disease. Make some changes to help live a healthier life. Meditate daily with a loved one and share the joys of inner strength.
February is allocated by the American Institute for Cancer Research (AIRC) as the National Cancer Prevention Month, or the cancer month. Cancer afflicts people from all over the world despite age, sex, ethnicity and preference. The great news is that most cancer diseases are treatable and preventable with the help of various organizations focusing on the promotion of awareness and education to prevent cancer. Did you know that 75% of the population will be diagnosed with cancer in their lifetime? We need to create support systems to help those battling the disease. Research and the AIRC prove and emphasize lifestyle changes to prevent cancer. They give guidelines on proper diet, exercise and weight maintenance throughout life. AIRC exerts that our diet should be composed of mostly plant food, less red meat, and no processed meat. Theyâ€™ve conducted studies that support the fact that a diet, which includes vegetables, fruits, and grains, is beneficial to health and can definitely prevent cancer. Their report also states that red meat and processed meat contribute to the development of colon cancers.
Some of the following recipes are taken from Mother Earth Co-opâ€™s â€œSpecial Medicinal Recipes â€“ A Medical Cannabis Cookbook.â€ Canna Chef Kim Â© 2008 Cookbook available at finer co-ops, collectives, and physician offices, or online at www.motherearthcoop.com/products
WARM SPIKED CRANBERRY CIDER
1 medium Navel orange
2 tsp. brown sugar
3 cups cider
1/4 tsp. kief*
4 cups cranberry juice
8 sticks cinnamon
2 sticks cinnamon
8 slices orange
Cut Navel orange (juiciest orange strain) into large chunks with the skin left on. Place orange chunks in a food processor or a blender and coarsely chop, or coarsely chop with a knife by hand. Place chopped orange, cider, cranberry juice cocktail, 2 cinnamon sticks, kief, and brown sugar in a large, heavy saucepan over medium heat. Cook, stirring often, until hot; about 8 to 13 minutes. Using a large sieve, strain mixture and return to saucepan. To serve, pour into mugs or cups and garnish each serving with 1 cinnamon stick and 1 orange slice. Makes 8 curative servings.
Note: If you are not planning on serving immediately, cool, cover, and refrigerate for up to one day. Reheat before serving. This curative cider can also be frozen and reheated anytime.
GREEN GODDESS CUCUMBER SALAD
1 lg. cucumber (peeled, diced)
2 tbsp. cannaoil*
1 lg. tomato (diced)
1 tbsp. lemon juice (fresh)
1 lg. onion (chopped fine)
4 cloves garlic (fresh, minced)
1 tbsp. cilantro (fresh, minced)
1/8 tsp. sea salt
1 tbsp. parsley (fresh, minced)
1/8 tsp. pepper (ground)
Combine all ingredients and chill for about 30 minutes before serving. Try this nutritious salad with the Green Goddess Dressing recipe. Serves 2.
GREEN GODDESS SALAD DRESSING
1 lg. cucumber (chopped very fine)
1/2 cup sour cream
1 lg. onion (chopped very fine)
1/4 cup cannabis
1/2 cup mayonnaise
1/8 tsp. salt
4 cloves garlic (chopped fine)
1/8 tsp. pepper
Combine all ingredients and mix well in a blender or food processor at low speed. Refrigerate to chill for at least 30 minutes to one hour before using.
Note: Great on most green salads.
EFFIE ROCKEFELLER CASSEROLE
1 qt. raw oysters
1/4 tsp. anise seed
1/4 cup cannabutter
1/4 cup Worcestershire sauce
1 stalk celery (chopped)
1/2 cup soft bread crumbs
1 med. onion (chopped)
1/4 tsp. ground pepper
1/2 cup parsley (fresh, chopped)
1/8 tsp. cayenne pepper
1 bunch spinach (fresh, chopped)
1 cup parmesan cheese
2 tbsp. cannabis (finely chopped)
1/4 cup bread or cracker
Preheat oven to 450Â°F. Grease a large casserole dish. Drain the oysters and arrange them in a single layer at the bottom of casserole dish. Melt the cannabutter and sautÃ© the celery and onions until they begin to soften. Add parsley, spinach, cannabis, anise seed, Worcestershire sauce, soft bread crumbs, salt, pepper and cayenne. Spread this mixture over the oysters. BAKE casserole for 30 minutes. Remove and, if necessary, pour off water that has cooked from oysters. Sprinkle with grated parmesan cheese and a very thin layer of bread or cracker crumbs. Return to oven for 10 to 13 minutes or until slightly browned on top.
Note: If you enjoy Oysters Rockefeller, you will enjoy this medicinal variation. If you must use frozen spinach, then it should be thawed and drained. **Cracker crumbs work great as a substitute for the toasted bread crumbs.
ROMANCE BUZZ BARS
1 cup whole wheat flour
1/2 cup cannabutter (melted)
1 tbsp. brown sugar
1 cup brown sugar
1 tsp. vanilla extract
1/2 cup chopped cherries
2 tbsp. whole wheat flour
1 cup chopped walnuts
1 tsp. baking powder
1 cup flaked coconut
2 eggs (beaten)
3 tbsp. butter (softened)
1 tbsp. milk
1 cup confectionersâ€™ sugar
1/2 tsp. almond extract
1 tbsp. boiling water
1/2 tsp. vanilla extract
Preheat oven to 300Â°F (150Â°C). In a medium bowl, mix together 1 cup flour and 1 tablespoon sugar. Stir in melted cannabutter. Spread thinly over the bottom of a 9×13-inch pan. Bake for 20 minutes in preheated oven, or until firm. In a medium bowl, stir together brown sugar, 2 tablespoons flour, and baking powder. Mix in eggs and 1 teaspoon vanilla and blend well. Stir in walnuts, coconut, and cherries. Pour mixture over prepared crust. Bake for 20 to 25 minutes in preheated oven, until the top is light brown. Cool completely before frosting.
Icing/frosting: Mix together 3 tablespoons cannabutter and confectionersâ€™ sugar. Beat in water, milk, almond extract, and vanilla extract until smooth. Spread over cooled bars. Let stand until firm, and then slice into squares.
HERBAL HEADACHE RELIEF
2 tbsp. valerian (dried)
2 tbsp. rosemary (dried)
2 tbsp. skullcap (dried)
2 tbsp. peppermint (dried)
2 tbsp. chamomile (dried)
1 tbsp. honey
Grind all herbs in a coffee grinder or food processor until powdered. Blend with enough honey to bind. Break off small, pill-sized pieces. Roll into a ball, and then flatten slightly. Dry. Store in a tightly sealed container. Use 1 or 2 to help relieve a tension headache.
Note: The shelf life of this herbal remedy is a few weeks and will break down rapidly. Therefore, you should use within two weeks of grinding.
â€œKIEFâ€ 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 the 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 collection 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,