Cannabis Seeds

November 2010 Cannabis Cooking W/ Kim

Serving San Diego MMJ patients since 2005

The San Diego Breast Cancer 3-Day Walk is in full swing from the 19th to the 21st of this month. Thousands of women and men come together and raise money for Susan G. Komen Race for the Cure®. Then they take their commitment to end breast cancer one step further and walk approximately 15-22 miles each day for three days in a row, totaling 60 miles over the course of three days. All walkers must agree to raise a minimum of $2,300 in order to walk, and whether you are on a team or not, each walker is responsible for his or her own fundraising commitment.

The proceeds from the event fund innovative global breast cancer research and local community programs supporting education, screening, and treatment. Virtually every major advance in the fight against breast cancer in the last 28 years has been impacted by a Susan G. Komen for the Cure Grant.

You will be amazed by the incredible courage of survivors, by the commitment of the walkers, by the power of the individual, and the power of many. Starting in Del Mar and after three days and 60 miles, participants will take a final and incredibly emotional victory walk into the Closing Ceremony! Come down to Petco Park at 100 Park Blvd. San Diego, CA 92101 on Sunday afternoon, November 21st, and see history in the making as we have walked 60 miles to make a difference in a lifetime for the cure… because everyone deserves a lifetime!

November is also Thanksgiving. It is a time to give thanks for all that we have and all that we are. Don’t forget to continue the spirit of kindness we are building in our MMJ community and try to practice random acts of kindness to everyone around you.  I challenge you to make someone’s life a better place to live.

This month we have a few new healing recipes for your Thanksgiving dinner 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.”  Kim Twolan © 2008 Cookbook available at finer co-ops, collective’s and physician’s offices or on line at
www.motherearthcoop.com/products

BLACK MAMBA BEAN SOUP
(Soups)

1 1/2 (10-oz.) cups Black Beans
1 sm. Bay Leaf
8 slices Bacon
1 1/2 tsp. Oregano (dried, crumbled)
1 med. Onion (chopped)
3 qt. Chicken Broth (96 fl oz.)
1/2 med. Red Bell Pepper (diced)
1/2 tsp. Kief
1 1/2 tsp. Garlic (chopped)
3/4 tsp. White Pepper
1/2 tsp. Jalapeno Pepper (seedless)
2 tbsp. Cilantro (fresh, chopped)
1/2 tsp. Thyme (dried, crumbled)
1 pkg. Sour Cream

Cover beans with cold water by 3 inches in a bowl and soak at room temperature for at least 8 hours, or quick-soak (To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook uncovered over moderate heat for 2 minutes. Remove from heat and cover pan. Then soak beans, covered, for 1 hour).  Drain well in a colander. Cook bacon in a 5 to 6 quart heavy pot over moderately high heat, stirring occasionally until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon of fat from pot. Reserve 2 tablespoons of chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot, but not smoking. Add onion, bell pepper, garlic, Jalapeño pepper (seedless and chopped), oregano, bay leaf, and thyme, then sauté, stirring frequently until onion is softened, about 5 minutes. Add beans, chicken broth, kief, and white pepper, then simmer, partially covered, stirring occasionally until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro. Recipe makes 6 to 8 healing servings.

Note: Serve over rice if you’re in the mood for a heartier main course. Serve soup topped with sour cream, chopped cilantro, and reserved bacon. Soup can be made a day ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating.

GREEN GODDESS SALAD
(Salads)

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. Recipe serves 2 to 4 patients.

GREEN BUD KANU CASSEROLE
(Vegetarian)

2 cans Cream of Mushroom Soup
3 tbsp. Cannabis (finely chopped)
1 med. Onion (finely chopped)
1/2 tsp. Black Pepper
4 cloves Garlic (finely chopped)
8 cups Green Beans (cooked & cut)
2 tbsp. Soy Sauce
1 (8-oz.) pkg. Mushrooms (sliced)
1 cup Soy Milk or Half & Half
2 1/2 cups French Fried Onion

Preheat oven at 350°F. Blend soup, soy sauce, and milk together, and stir in cannabis, black pepper, beans and 1 1/3 cup of French fried onions in a greased 3 quart casserole dish. Bake at 350°F for 30 minutes, then remove from oven and stir well. Add remaining fried onions and bake for an additional 5 to 8 minutes. Recipe makes 12 curative servings.

GREEN SPIRIT SWEET POTATO MEDLEY
(Vegetarian)

2 cups Brown Sugar
6 cloves Garlic (finely chopped)
1 tbsp. Lemon Juice
1/2 tsp. White Pepper
1 cup Dry Sherry (divided)
1/4 cup Hempseeds
1/2 tsp. Thyme
1 med. Onion (finely chopped)
4 tbsp. Cannaoil
1 lb. Green Beans

Preheat oven to 400 °F. Cut sweet potatoes into spears like French fries. Place in greased 9”X13” baking dish. Add 2 cups of brown sugar, lemon juice, and 1/2 cup of sherry. Bake for 25 to 30 minutes, basting every 10 minutes.   While the mixture in the oven is cooking, place cannaoil, hempseeds, onions, garlic, 2 tbsp. of brown sugar, and green beans in frying pan. Sauté over medium heat for 2 to 3 minutes, then add the other 1/2 cup of sherry, toss well, and sauté for another 2 minutes. Remove mixture from the oven and toss in the sautéed green bean mix. Serve and enjoy.

Note: Wonderful treat for the festive season that assists patients in sleeping and relief from nausea.

BIRD STUFFING A LA MOTTA
(Poultry)

5 cups Breadcrumbs
5 cloves Garlic (chopped)
2 tbsp. Poultry Seasoning
3 tbsp. Cannabutter (melted)
1/2 cup Raisins
1 tbsp. Savory (ground)
1/2 cup Almonds (sliced)
1/2 cup Cannabis (finely ground)
1/2 cup Celery (chopped)
2 tbsp. Sherry or Dry White Wine
1 med. Onion (chopped)
1 Turkey or Chicken

Mix onion and garlic together, and brown in cannabutter. Add remaining ingredients and mix well. Stuff cleaned chicken or turkey and cook as needed – depends on the weight of the bird.

Note: Helps relieve holiday stress and great for appetite building.

CHAKRA HERBED BISCUITS
(Biscuits)

2 cups All-Purpose Flour
3/4 cup Buttermilk*
2 tsp. Baking Powder
1 tbsp. Cannabutter
1/4 tsp. Baking Soda
1 tbsp. Fresh Herbs
1/2 tsp. Garlic Salt
1/2 cup Cannabutter

Heat oven to 450°F.  Then combine flour, baking powder, baking soda, and salt in a large bowl. Cut in 1/2 cup of cannabutter with fork or pastry blender until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to 3/4” thickness and cut with 2 1/2” biscuit cutter. Place 1” apart onto ungreased baking sheet.

Brush biscuits with melted cannabutter and bake for 10 to 14 minutes or until lightly browned. Stir together softened cannabutter and fresh herbs in a small bowl until well mixed. Recipe makes 8 special biscuits.

Note: Serve warm biscuits with herbal butter. *Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 3/4 cup (buttermilk). Let stand for 10 minutes.

MADELAINE’S APPLE CRISP
(Desserts)

8 med. Tart Apples (sliced)
1/2 cup Whole Wheat Flour
1/2 cup Raisins
1/2 cup Hempseeds
1/2 cup Walnuts (chopped)
1/2 cup Cannabutter (melted)
1/2 cup Hazelnuts (chopped)
1/2 cup Honey
1/2 cup Water
2 tsp. Cinnamon
1 cup Rolled Oats
1/4 tsp. Nutmeg

Place sliced apples in a greased 9”x13” pan and sprinkle with raisins, walnuts, hazelnuts, and water. Combine the rest of the ingredients in a medium bowl and mix well. Then sprinkle evenly over apples and bake at 350°F for 30 to 40 minutes or until the apples are soft.

Note: Serve warm or cold with ice cream or whipped cream.

“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 the 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

Steve

Author: Steve

Built Like That!

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