May Cooking with Kim

Written by Kim Twolan, Mother Earth Co-op ♥
Proudly serving San Diego MMJ patients since 2005

There seems to be a bit of misunderstanding in the world of edibles, so, we are going to try and clear it up for patients and caregivers regarding the effects and dosing of medical edible cannabis. This increases the importance of educated medical co-ops and dispensaries to assist patients in their selections, and to know where and with what their edibles are made.  It is imperative that preparation of the cannabis or its extract be heated or dehydrated properly to cause decarboxylation of its most abundant cannabinoid, tetrahydrocannabinolic acid, into psychoactive THC.  However, trial and error is usually required to obtain the appropriate strain and effect of the proper dose level, until you know the provider.

The advancement of delivery methods that do not involve smoking was one of the recommendations in the Institute of Medicine report on marijuana which the White House commissioned in 1999. Despite the fact that extensive and long term studies of chronic marijuana users have repeatedly shown that there is no associated threat of lung cancer or other diseases, many patients remain concerned about smoking cannabis, or find oral ingestion to be easier or more effective.

Consuming medical cannabis edibles can consequently result in a similar psychoactive effect or “high” as smoking medical marijuana.  However, most patients experience the effects differently than smoking.  The biggest difference is the slower absorption of THC from the digestive tract compared to the instantaneous absorption achieved from smoking cannabis. Edibles taken on an empty stomach will work significantly faster than those taken immediately following a meal.  A patient’s metabolism also plays a significant role on the effect of the edible, as well as the patient’s own unique medical requirements, among other factors. It is difficult to know how strong an edible medicine will be.  It is easy to over medicate, and, strangely, the same dosage size that one patient may find overwhelming, another patient may try and have hardly any noticeable effect. Usually, edibles can take up to two hours to reach full strength after ingesting, creating difficulty in titration dosages.  The effects can last from 6 to 8 hours which is very convenient for those patients who want to sleep or have longer control of pain.

Most tinctures are prepared to be used sublingually, meaning, under the tongue through absorption by the arterial blood supply which is completed in minutes. The secret is to not swallow the dose because, if swallowed, absorption will take place 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 the tincture to a cup of hot herbal tea, hot chocolate or juice for easy delivery. When tincture is used in a beverage, absorption will be slower than if absorbed under the tongue.

The key to edibles is knowing how much to consume in order to get the best medicinal effect without going overboard.  The general rule of thumb is to cut the edible product into 4 pieces (or smaller if you are new to cannabis) and only consume one piece to start.  Wait for at least one hour.  If you experience the effects of the medication, stop.  If you do not feel the effects of the medication, try having another piece.  It is always good to journal the medications you are trying so you will have the knowledge of what works best for you or your patient.   There have been patients who unknowingly have ingested too much and have had the unfortunate side effects of feeling “too high”, nausea, vomiting, and grogginess.  If you follow the instructions above, you should not have any problems with these side effects.  If this does happen to you or someone you know, have them relax and drink a large glass of warm milk, and encourage them to stay calm or go to sleep, and remind them that no one has ever died from cannabis consumption.

With all that said….it’s May, so, we had to include a few Cinco de Mayo remedies with, of course, our medicinal twist!

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

AVOCADO GREEN
(Appetizers)

3 medium avocado (ripe)            1/2 tsp. paprika
1 large red onion                 4 cloves garlic (chopped)
2 tbsp cilantro (chopped)             3 tbsp red wine vinegar
2 tsp. chili powder                 1/2 cup cannabis (finely chopped)

Mix the vinegar, cannabis, chili powder, paprika and garlic together and let the mixture stand for one hour. Then add avocados, onions, cilantro and mash all together.

Note: Serve this therapeutic sauce with mini tacos or as a dip with crispy tortilla chips.

SPICY THOR’S SUPREME NACHOS
(Appetizers)

1 (8-oz.) jar tomato salsa     2 cups Cheddar cheese (shredded)
1 (4-oz.) can green chilies     1/2 lb. grilled Sirloin strips (sliced)
1 medium green onion    1 medium avocado (cubed)
1/2 tsp. kief         1 tsp. lemon juice
1/4 tsp. hot pepper sauce     1/2 cup sour cream
1 (15-oz.) bag tortilla chips     1 (4-oz.) jar Jalapeno pepper (chopped)

Combine tomato salsa, chilies, green onion, kief and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish. Pour sauce over chips; sprinkle grated cheese over all. Grill sirloin cubes and spread over chips and cheese mixture. Broil nachos for 3 to 4 minutes or until cheese melts. Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.

Note: A spicy southwestern inspired twisted on a classic dish.

BLACK BEANS & ACAPULCO GOLD RICE
(Vegetarian)

1 (10-oz.) pkg. yellow rice     1 tsp. Cajun seasonings
2 tbsp cannabutter         1 tsp. cumin
1 medium onion (chopped)     2 tbsp cannabis (finely chopped)
2 tbsp garlic (fresh, chopped)     2 tbsp cilantro (fresh, chopped)
1 (15-oz.) can black beans

Prepare rice per directions on package. In a small sauce pan over medium low heat put cannabutter, onions and garlic and sauté until onions are translucent, about 5 minutes. Mix black beans, seasonings, cumin and cannabis together and heat over low flame for 5 to 8 minutes. When rice is done combine rice and beans and garnish with chopped cilantro.

Note: Yellow rice brand Mahatma is usually vegan.

CALIFORNIA SPECIAL SALSA
(Salsa)

2 plum tomatoes (diced)    1 tbsp basil (fresh, chopped)
1 cucumber (diced)         2 tbsp cannabis (finely chopped)
1/2 green pepper (chopped)     1/8 tsp. Greek seasoning
1/2 purple onion (chopped)     1 tbsp thyme (fresh, chopped)
2 tbsp red wine vinegar     1 tbsp oregano (fresh, chopped)
3 tbsp cannaoil         2 tbsp cilantro (fresh, chopped)
4 cloves garlic (chopped)     1/8 tsp. dry mustard
1/8 tsp. black pepper     1 tsp. sugar

In medium bowl, mix all ingredients together and chill until ready to serve. This recipe is great served with tortilla chips or warm pita bread.

MEXICALI POLLO SPECIAL
(Casseroles)

1 lb. chicken (cooked)      3 cloves garlic (finely chopped)
1 can cream of chicken soup     1 tsp. Chili powder
1 can cream mushroom soup  1 can Mexican tomatoes w/chilies
1 small onion (chopped)     1 pkg. tortilla corn chips
1 small bell pepper (chopped)     1 cup Cheddar cheese (grated)
3 tbsp cannabis (finely chopped)

Preheat oven to 350 degrees F. Mix all the above ingredients in a bowl. Grease a 9” x 12” pan and line bottom of pan with crumbled corn chips like Doritos. Pour mixture on top of corn chips and top with grated cheese. Bake for 35 to 45 minutes at 350 degrees.  Serve with Black Beans & Acapulco Gold Rice.

Wishing you a hempy  journey to a
healthier you!

Peace & Love

Steve

Author: Steve

Built Like That!

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