August 2011 Cooking with Canna Chef Kim

Written by Canna Chef Kim ~ Mother Earth Co-op ♥ Proudly serving San Diego MMJ patients since 2005

This month we have a few new healing recipes for your favorite patient 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.”  Canna Chef Kim © 2008 Cookbook available at finer co-ops, collectives, and physician offices, or online at


6 ears fresh corn (husked)
1 jalapeño pepper (seeded, fine cut*)
1 cup fresh blueberries
¼ red bell pepper (sliced in strips)
1 small cucumber (sliced)
3 tbsp. canna olive oil
1/2 cup red onion (finely chopped)
1 tbsp. electric honey*
1/4 cup fresh cilantro (chopped)
1/2 tsp. ground cumin
3 cloves garlic (chopped fine)
2 tbsp. lime juice

In a Dutch oven, bring salted water to boiling. Add corn. Cook covered for 5 minutes or until tender. When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onions, cilantro, garlic, bell peppers, and jalapeño. For dressing, in a screw-top jar, combine lime juice, canna olive oil, electric honey (honey with kief), and cumin. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Recipe makes 6 to 8 servings.

NOTE: *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Use caution and wear plastic gloves when working with them.


4 tbsp. cannabutter*
6 cups vegetable broth
4 cloves garlic (chopped)
1 cup parsley (fresh chopped)
1 small onion (chopped)
2 sprigs of thyme (fresh chopped)
2 stalks celery (chopped)
1/8 cup cannabis (finely chopped)
3 tbsp. all purpose flour
1 lb. crab meat (cooked)
2 red bell peppers (chopped)
1 (8 oz.) pkg. sour cream

Heat 2 tbsp. of cannabutter*(see recipe) with garlic and onions in a large wide pot over medium heat. Add celery and flour, and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Char red bell peppers over gas flame or in a broiler until blackened on all sides. Enclose peppers in a paper bag and let stand for 10 to 13 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons of cannabutter, 1/2 cup of parsley, thyme, and cannabis, and purée until mixture is smooth. Gradually whisk in broth and red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. Add reserved crab meat and a 1/2 cup of chopped parsley to the soup. Simmer until crab meat is heated through, about 2 minutes. Recipe makes 10 healing servings.

Note: Soup can be made a day ahead. Cover and refrigerate. This curative soup is great for easing nerves, pain, building an appetite, and reducing nausea. Ladle soup into bowls and serve with a dollop of sour cream or crème fraîche. Garnish with parsley sprigs or cilantro.


4 small eggplants (washed)
1 tsp. rosemary (chopped)
3 tbsp. cannabutter*
3 cloves garlic (crushed)
2 lbs. lean ground beef
2/3 cup beef stock or broth
2/3 cup onion (finely chopped)
3 tsp. tomato paste
1 cup mushrooms (sliced)
1 tsp. cornstarch
1/2 tsp. sea salt
3 large eggs (slightly beaten)
1/2 tsp. thyme (chopped)
1 can tomato sauce
3 tbsp. cannabis (finely chopped)

Remove tops from eggplants and slice eggplants in half, lengthwise. Make deep slashes in eggplant pulp, but do not cut through skins. Sprinkle eggplant halves with 1 teaspoon sea salt and allow to stand at room temperature for 30 minutes. Squeeze moisture out of eggplant halves and brush cut surfaces with cannabutter. Heat 4 eggplant halves at a time in the microwave for 7 minutes or until pulp is tender. Repeat with remaining eggplant halves. Scoop pulp out of the eggplant, being careful not to rip skins. Set skins aside. Chop eggplant pulp coarsely. Place pulp in a medium sized, heat resistant, non-metallic bowl; heat, uncovered, in microwave for 4 minutes or until tender. Stir occasionally. In a large bowl, crumble the beef. Heat, uncovered, in microwave for 5 minutes, stirring frequently to break up pieces until meat is no longer pink. Liberally oil a deep casserole dish. Line casserole with reserved eggplant skins. Arrange skins with the purple sides toward the outside with the wide ends of the eggplant skins to the top of the casserole. Drain beef juices and discard. Add chopped eggplant, onion, mushrooms, salt, thyme, cannabis, rosemary and garlic to cooked beef. Stir to combine well. Heat, uncovered, in microwave oven for 5 minutes or until onion is tender. In a small bowl, combine beef stock, tomato paste, and cornstarch; blend until smooth. Heat, uncovered, in microwave oven for 1 minute or until thickened and clear, stir occasionally. Add thickened beef stock with remaining tomato paste and eggs to mixture. Pour mixture into eggplant skin-lined casserole. Fold eggplant skins over filling. Heat, covered with a plate, for 9 minutes or until a knife inserted in the center of the mixture comes out clean. Invert onto platter for serving.

Note: Serve with tomato sauce and grated cheese for relief of pain and nausea.


5 eggs
4 tbsp. cornstarch
1/3 cup cannabutter (melted)
1 (15 oz.) whole kernel corn
1/4 cup white sugar
2 (15 oz.) cans cream corn
1/2 cup milk

Preheat oven to 400°F (200°C). Grease a 2-quart casserole dish.  In a large bowl, lightly beat eggs. Add melted cannabutter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend together well and pour mixture into prepared casserole dish. Bake for 1 hour. Makes 6 to 8 servings.


1 prepared chocolate cookie pie crust
1/2 cup brown sugar
1 (8 oz.) pkg. cream cheese
1/4 tsp. kief*
4 1/2 (12 oz.) cups whipped cream
1 jar hot fudge topping
1 cup creamy peanut butter

Beat together peanut butter, cream cheese, sugar, kief*(see recipe) in a medium bowl. Fold whipping cream in gently. Spoon mixture into prepared pie shell and smooth out. Heat hot fudge in microwave and reserve 3 tablespoons. Pour hot fudge over peanut butter pie and chill. Just before serving, pour remaining whipped cream on top of the chocolate layer and drizzle with the remaining hot fudge sauce. Serve and enjoy.

“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 for cooking or 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 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

Wishing you a hempy journey to a healthier you!  Please remember to continue the 2011 challenge of being kind to each other and practicing random acts of kindness each and every day!!!

Peace, Love & Gratitude,        

bringing you that fire! stay tune for more posts.

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