December 2010 Cooking With Kim

A couple of weeks ago, a friend of mine found some cake mixes on sale, but noticed they were two months passed the expiration date. She called the maker of the cake mixes to ask if the mixes were still safe to bake with. The representative told her to throw them out, and strongly suggested that the safest way to dispose of the expired cake mixes was to open the boxes and throw the mix in the garbage – to keep anyone from picking it out and using it. Evidently, cake, cookie, and pancake mixes that contain yeast can develop spores over time. If used after the expiration date, the mold that forms in the old mixes can be toxic, especially for anyone with mold allergies. Always check the expiration dates on packages of pancakes and cake mixes. THROW AWAY ALL OUTDATED pancake mixes, brownie mixes, Bisquick, cake & cookie mixes, etc., that you may have in your cupboards.

Speaking of warnings, there are some activists and dispensary staff who seem to be misinformed about tinctures and edibles, so this month we will try to dispel and clear up some of the rumors and information.  There is nothing in Prop. 215 or SB 420 that states edibles or tinctures are illegal.  Quite the contrary, on Jan 23, 2006, Section 11018 of the California Health and Safety Code was amended to clarify: “Marijuana” means all parts of the plant Cannabis Sativa L., whether growing or not; the seeds thereof; the resin extracted from any part of the plant; and every compound, manufacture, salt, derivative, mixture, preparation of the plant, its seeds, or resin. It does not include the mature stalks of the plant, fiber produced from the stalks, oil or cake made from the seeds of the plant, any other compound, manufacture, salt, derivative, mixture, or preparation of the mature stalks (except the resin extracted there from), fiber, oil, or cake, or the sterilized seed of the plant, which is incapable of germination.

Prop. 215 was to ensure that seriously ill Californians have the right to obtain and use marijuana for medical purposes where that medical use is deemed appropriate and has been recommended by a physician who has determined that the person’s health would benefit from its use. It does not say the physician must recommend MMJ to be smoked and NOT ingested!

With that said, I hope everyone had a fabulous Thanksgiving. And to all who participated in the 60 mile, 3Day Breast Cancer Walk for the Cure – I hope your feet are rested. We have a few new healing recipes for you this month; suitable for the festive Holiday Season with of course, our medicinal twist!

Some of the following recipes are taken from Mother Earth Co-op’s “Special Medicinal Recipes – A Medical Cannabis Cookbook.”  © 2008 Cookbook available at finer co-ops, collectives and physician offices or online at www.motherearthcoop.com/products

CANNABIS TINCTURES WITH ALCOHOL
The old fashion and effective way to make tincture from medical marijuana is to grind the plant material and soak it in alcohol. A fine grind is not needed and will just make the tincture cloudy – a rough chop works best. The tincture is intended to address the problems of quick medicine delivery and consistent dosing. Most tinctures are prepared to be used sublingually – meaning under the tongue. Absorption by the arterial blood supply under the tongue is completed in seconds. The secret is to NOT swallow the dose; if swallowed, absorption will be in the GI tract. Therefore, it is best to swish the tincture in your mouth for as long as possible before swallowing. Many patients prefer to add their tincture to a cup of hot herbal tea, hot chocolate, or juice for easy delivery. Remember, when a tincture is used in a beverage, absorption will be slower than if it were absorbed under the tongue. While the tincture absorbed on an empty stomach works in minutes, conversion in the liver remains, as does the difficulty in the titration (amount of) dose. Usually, a tincture dose is delivered by means of a medicine dropper or a teaspoon. A rule of thumb on dose is that patients receive benefit from 3 to 4 drops to a couple of full droppers depending upon the potency of the tincture and the patient’s own unique requirements, among other factors. Save the cheesecloth “ball” for topical uses on open sores or wounds. Apply a few drops of fresh tincture to a cloth and place it on the infected area for a few minutes with gentle rubbing.

1 oz. Cannabis Buds         10 oz. 151 Proof Dark Rum

Slightly break up the bud with a coffee grinder and place in clean, sterile amber mason jar. Then, fill the jar with the 151 proof dark rum a ½ inch (12.5 mm) from the top. Next, secure the lid tightly and shake vigorously for about 5 to 10 minutes. Place the jar in a paper bag and store it in a dark, cool place. Continue to shake the jar for 5 minutes daily, and then returning it to its dark storage; do this for about a month. It usually takes about 4 weeks for the tincture to cure up and mellow out in taste. After a month of waiting patiently, separate the plant matter from the alcohol with a pastry or cheesecloth. Make sure to store it in a dark glass jar and in a cool place or in the fridge.

Canna Hempa Sweet Potatoes
3 tbsp. Cannaoil*
1/2 tsp. Smoked Salt
3 tbsp. Shelled Hempseeds
4 tsp. Dried Dill
3 large Sweet Potatoes or Yams
1/2 tsp. Black Pepper
1/4 tsp. Kief*
1/4 tsp. Paprika
Preheat oven to 350°F. Wash sweet potatoes well and poke them a few times with a fork so they don’t explode while baking. Bake at 350°F for 30 min. or until soft to touch. Remove from the oven and cut sweet potatoes lengthwise. Top with cannaoil, kief, smoked salt, and dill, then sprinkle with hempseed. Add pepper and paprika, and toss well.

Green Buddy Lou Salad
2 tbsp. Cannaoil*
3 tbsp. Hempseeds
1 cup Chopped Spinach
1/2 tsp. Cayenne Pepper
1/2 cup Buckwheat Sprouts
1/2 tsp. Sea Salt
1/2 cup Sprouted Green Peas
1/4 cup Raw Pistachio
1/2 cup Chopped Kale
1/4 cup Raw Cashew Nuts
Melt cannaoil over low heat.  Combine all ingredients in a bowl and stir until they are mixed well. Squeeze a fresh lemon or lime, and pour juice over salad.  This salad builds strong healthy blood in no time!

Electric Stuffed Turkey Breast
3/4 cup Dried Apricots (diced)
3 cups Herbed Bread Stuffing
3/4 cup Dried Figs (diced)
1 1/2 cups Chicken Stock
3/4 cup Dried Cranberries
2 tbsp. Cannabis (chopped)
1/2 cup Brandy
2 tbsp. Rosemary (chopped)
4 tbsp. Cannabutter *
1/2 cup Pine Nuts (toasted)
4 cloves Garlic (chopped)
1/2 cup Cashew Nuts (toasted)
1 small Red Onions (diced)
1/4 tsp. Sea Salt
1 cup Celery (diced)
1/2 tsp. Black Pepper
3/4 pound Ground Pork Sausage
5 lbs Turkey Breast (butterflied)
3 tbsp. Cannabutter* (melted)
1 Large Egg (beaten)
Preheat oven to 325°F. Put a baking rack on a sheet pan. Place apricots, figs, and cranberries in a small saucepan, then pour in brandy and 1/2 cup water over fruit. Bring mixture to a boil over medium heat, then lower heat and simmer for 2 to 3 minutes. Remove from heat and set aside. Melt 4 tbsp. of cannabutter in a large skillet over a low heat. Add garlic, onions, and celery, then sauté for about 5 minutes or until veggies are soft. Add ground pork, stirring regularly for 10 to 12 minutes, until mixture is cooked and golden brown. Add fruit with liquid; add rosemary, cannabis, pine nuts, and cashews. Cook for 2 to 3 more minutes. Place stuffing mix in a large bowl. Add meat mixture, chicken stock, beaten egg and mix well. Lay turkey breast – skin side down – on a cutting board. Sprinkle meat with salt and pepper. Spread stuffing in a 1/2-inch-thick layer over meat, leaving a half-inch border on all sides. Don’t overstuff the turkey or it will be difficult to roll. (Place the remaining stuffing in a greased baking pan and bake for the last 45 minutes alongside the turkey.) Roll turkey and tie well with kitchen hemp twine. Place stuffed turkey breast – seam side down – on the rack that rests on the sheet pan. Brush with melted cannabutter, sprinkle with salt and pepper, and roast for 2 hours or until thermometer reads 150°F in the center. Cover turkey with aluminum foil and allow it to rest at room temperature for at least 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Totally Baked Southern Corn Pudding
4 Poblano Peppers
1 cup Grated Sharp Cheddar
4 tbsp. Cannabutter
4 cups Corn
1 Yellow Onion (diced)
4 tbsp. Cilantro (chopped fresh)
4 Garlic Cloves (chopped)
2 tbsp. Cannabis (finely chopped)
1/2 tsp Kosher Salt
2 cups Dried Bread Crumbs
1 tsp. Black Pepper
4 tbsp. Parsley (chopped fresh)
2 cups Whole Milk
1/2 tsp. Cayenne Pepper
3 Eggs
3 tbsp. Sour Cream
Preheat the oven to 350°F.  Put peppers over the flame of 1 of the burners on the stove to roast. Cook by turning often with tongs until all of the skin is blistered –about 15 minutes. Place peppers in a bowl and cover with plastic wrap to steam for about 15 more minutes. When peppers are cool to touch, peel skin off, remove seeds and stems, dice, and set aside.  Heat 1 tbsp. of the cannabutter in a medium sauté pan over low heat; add onions, garlic, salt and pepper. Cook until onions are translucent – about 5 minutes, then set aside to cool.  Heat milk in a small saucepan for about 3 minutes until it starts to slightly bubble.  In a large bowl, whisk eggs and slowly add scalded milk. Whisk in sour cream and add in cheese, corn, peppers, onions, herbs, and cayenne pepper. Add mixture to a 9” x 13” greased baking dish and set aside. Place remaining 2 tbsp. of cannabutter in a medium sauté pan over medium-low heat and add bread crumbs. Toss to coat bread crumbs, and then season with salt and pepper. Pour bread crumbs over the pudding and bake in preheated oven until bread crumbs are golden and the pudding is set and bubbling around the edges.  Check by inserting a toothpick into the center and when it comes out clean, it’s done! Takes about 25 minutes. Remove from oven and serve.

Cranberry Couchlock Chutney
4 tbsp. Cannabutter*
1 small Shallot (finely chopped)
2 Granny Smith Apples (diced)
1/2 Lemon (zested and juiced)
2 tsp. Thyme Leaves (chopped)
1/2 cup Fresh Orange Juice
1/2 cup Golden Raisins
2 tbsp. Organic Brown Sugar
3 cups Dried Cranberries
1/2 cup Walnuts (chopped)
Heat the cannabutter in a medium saucepan over low heat. Add shallot, apples, and thyme; sauté until tender – about 3 minutes. Add raisins, cranberries, lemon zest and juice, orange juice, and brown sugar. Reduce heat to a low simmer and cook, stirring occasionally until mixture has thickened – about 20 minutes. Remove from heat and let cool. Transfer to a serving bowl and serve.

Hempy Holiday Season Candy
1/4 cup Almond Butter
4 tbsp. Agave Nectar
1/4 cup Shelled Hempseeds
1 tbsp. Vanilla Extract
1 cup Melted Canna Coconut Oil*
2 tsp. Cinnamon
1 dropper Liquid Stevia
1/4 cup Cacao Powder
4 cups Organic Milk Chocolate
3/4 cup Roasted Carob Powder
Melt canna coconut oil on stovetop. Add almond butter and stir until both are blended together well.  Whisk in liquid stevia, milk chocolate, agave, and vanilla.  Add cinnamon and stir until it blends evenly. Slowly stir in carob and cacao a tablespoon at a time. The mixture should still be slightly runny.  Add hempseeds and sprinkles. The mixture should still run off the spoon very slowly. Spoon into mini cupcake trays lined with cupcake liners.  Pour in mixture halfway. Chill in freezer for 15 minutes. When candies are set, pop out and store in a freezer safe container. Keep frozen to enjoy as needed!

“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 over a silk screen. The THC glands will form a powder that comes through the screen, which is used in cooking or for smoking. It is usually a pale green to light brown depending on the strain of the cannabis. Kief powder that is pressed together is called hash.

* Cannaoil is any high quality food grade oil such as coconut oil, hempseed oil, olive oil, 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!
Be kind to each other. Peace, Love & Gratitude
-Kim

Steve

Author: Steve

Built Like That!

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