Valentines TreatsCooking — By NUG Magazine on February 19, 2010 at 6:00 pm
Written by Kim Twolan, Mother Earth Co-op â™¥ Serving San Diego patients since 2005
â™¥ Cannabis Cooking with Kim
This is a special month of love with Valentineâ€™s Day on 2/14 followed immediately by 215. From this day forward letâ€™s make a committed effort to practice an assortment of unsystematic acts of compassion and to bring peace and understanding to each other and to our community! Imagine a shared vision, in which we all assume responsibility for maintaining the health of our community and truly show compassion. Letâ€™s celebrate what we have and dream for a time of peace. Letâ€™s appreciate everything that each and every one of us is doing to assist in educating the public on the benefits of medical cannabis.
Letâ€™s do each other an enormous favor and think before you speak! A useful mantra or acronym for THINK is to ask yourself before you speak. Is it T=True, H=Helpful, I=Inspirational, N=Necessary, K=Kind …if it’s not, don’t say it!
Hemp has had multiple uses, first documented in 770 AD. Since that time, it has been used to make everything from rope to clothing, to paper and a food source. As a fabric, hemp filters the UV light; therefore your skin is protected. It also resists bacterial growth. Hemp is a renewable resource. Hemp has four times the strength of cotton so it won’t weaken when washed and softens the more you wash it. So buy a hemp T-shirt and add hemp to your diet. The addition of hemp in your life actually helps heal our planet and our bodies! Hempseed is a high protein seed that includes all nine of the essential amino acids that our bodies require. Hempseed contains a high amount of fiber, fatty acids, vitamin E and trace minerals as well as a rare protein known as globule edestins that is very similar to the globulin found in human blood plasma. Hemp seeds contain the most balanced and richest natural single source of essential oils for human consumption. The essential fatty acids not only help to restoreÂ wasting bodies, but improve damaged immune systems.
Hempseed has a balanced ratio of omega-3 to omega-6 fats, about a three to one ratio. This will not correct your omega balance if itâ€™s off, but it gives you the right balance to start with and can help you feel better. The protein content of the hemp seed is easy to digest. Hemp seed protein does not cause gas or bloating like other proteins have a tendency to, such as whey.Â Soy has high amounts of phytic acid (anti-nutrient that prevents the body from absorbing minerals) hemp seed does not.
The following recipes are taken from Mother Earth Co-opâ€™s â€œSpecial Medicinal Recipes â€“ A Medical Cannabis Cookbook.â€ Kim Twolan Â© 2008
JAMAICAN ME HOT
1 lb. cream cheese (room temp) 1 package crackers
1 bottle Jamaican hot pepper sauce 1 jar mint sauce or mint jelly
1/2 tsp kief 7 mint leaves (fresh chopped)
2 tbsp hemp seeds 1 tbsp cilantro (fresh chopped)
Place the cream cheese onto the center of a plate and microwave for 30 seconds just to soften. Mix the kief and hempseeds with the pepper sauce thoroughly. Pour the hot pepper sauce over the cream cheese so that it drips down the sides. Mix fresh chopped mint and cilantro with jelly and pour on top of hot sauce. Serve with fresh cut veggies and assorted breads or crackers.
Note: This is not recommended for patients with digestive challenges; however this medicinal appetizer will take away pain and help you totally relax.
PINA COLADA SPIKED SMOOTHIE
1 cup pineapple (crushed w/juice) 1 tsp coconut extract
2 cups vanilla frozen yogurt 1/2 cup ice cubes
3 tbsp cannabis (very finely ground) 1 tbsp hemp seeds
Combine all ingredients in blender. Process until completely smooth. Serve immediately. Makes 2 healing servings.
Note: This healing beverage is reminiscent of a great Pina Colada with a curative twist to it.
GODâ€™S GAZPACHO TREAT
3 cups beef broth 1 tbsp dill (fresh, chopped)
2 small cucumber (peeled, sliced) 3 small plum tomatoes (chopped)
1 medium red onion (chopped) 1 small green or red bell pepper
2 bunches scallions (chopped) 2 stalks celery (chopped)
8 cloves garlic (chopped) 1/4 tsp cumin
1/4 cup cannabis (finely chopped) 1/4 cup red wine vinegar
1/4 cup cilantro (chopped) 3 cups V-8 Juice
Place all the ingredients for the soup base in a food processor or blender and chop vegetables. Transfer to a large serving bowl or container. Stir in enough V-8 juice to give the soup a thick consistency. Cover and refrigerate for at least an hour before serving. Serves 6 to 8
Note: Garnish with parsley and chopped vegetables.
BAKED PANAMA RED CABBAGE & APPLES
1 medium red cabbage 1/2 cup seedless grapes
2 medium Granny Smith apples 1 medium onion (finely chopped)
2 tbsp brown sugar 4 tbsp cannabutter
1/3 cup red wine 3/4 tsp white vinegar
3/4 tsp flour 1 tbsp flour
1 tbsp hemp seeds 1/4 tsp smoked salt
Shred the cabbage; cook covered in small amount of boiling salted water for 5 to 8 minutes. Pare and slice apples. Add vinegar to preserve the color. Drain and reserve 1 cup of liquid. Place layer of cabbage in greased baking dish. Combine grapes cut in halves, apples, onion, sugar, hempseeds and salt. Arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and wine. Dabble with melted cannabutter. Cover and bake at 375 F for 1 hour. Shake flour evenly over top and mix lightly with fork and bake 15 minutes longer.
Note: Nutritious meal when served with brown rice and salad. Assists patients in digestion, relief of nausea and sleep.
EFFIE’S ELECTRIC ROCKEFELLER CASSEROLE
1 quart 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 medium 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 (grated)
2 tbsp cannabis (finely chopped) 1/4 cup bread or crackers **
2 tbsp hemp seeds 2 tbsp cilantro (fresh, chopped)
Preheat oven to 450 F. Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the cannabutter and sautÃ©â€š the celery and onions until they begin to soften. Add parsley, spinach, cannabis, hemp seed, 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 and cilantro. Return to oven for 10 to 13 minutes or until slightly browned on top.
Note: If you enjoy Oyster’s Rockefeller, you will have the benefit of this medicinal variation. If you must use frozen spinach then it should be thawed and drained. ** Cracker crumbs work great to substitute for toasted bread crumbs.
RED VELVET SPACE CAKE
1 1/2 cups sugar 2 large eggs
2 tbsp cocoa 1 cup cannaoil
1 tsp coffee (ground finely) 1 cup buttermilk
1 tsp baking soda 2 oz red food coloring
1 tbsp vinegar 2 tsp vanilla
Preheat oven to 350 degrees. Cream cannabutter or cannaoil and sugar together in a large bowl. Add eggs and vanilla; beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat together well, after each ingredient is added. Sprinkle baking soda over vinegar and stir in mixture. Pour equally into three greased and floured 8-inch cake pans. Bake at 350Â° for 30 minutes. Cool ten minutes and remove from pans.
Note: Although details are a bit sketchy there is a story that circulated in the 1940â€™s, claimed that Manhattanâ€™s elegant Waldorf-Astoria granted a dinerâ€™s request for the recipe and billed her $100. The angry diner with possible revenge in mind circulated the recipe along with her story. This curative cake was inspired by the Waldorfâ€™s Classic and is a deep rich red color that is perfect for Valentines and works well topped off with our Canna Icing recipe.
MOTHERâ€™S CANNA ICING
1/2 cup cannabutter 1 (16-oz) box powdered sugar
1 (8-oz) package cream cheese 2 tbsp lemon juice (fresh)
Blend cannabutter and cream cheese together and slowly add in the powdered sugar (also known as Icing Sugar) together and add a dash of salt. Blend thoroughly in food processor or with electric mixer. Spread evenly over cake.
* Cannabutter recipe, please refer to the first edition of Nug Magazine
* Kief recipe, please refer to the third edition of Nug Magazine
Wishing you a hempy journey to a healthier you!
Peace & Love