April 2011 Cooking w/ Kim

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

April is “Young Patient Cancer & Esophageal Cancer” awareness month.  As we all know, cancer can strike at any age and one in three people are affected by it. The key is awareness and early detection.  Esophageal cancer is a tumor that starts growing in the lining of the esophagus, which can then grow through its wall. If the tumor grows through the esophageal wall, it can then spread to other parts of the body through the lymphatic system.

Several studies have indicated a relationship between frequency of reflux symptoms and risk of adenocarcinoma. The areas at the bottom of the esophagus and where the esophagus joins the stomach are lined with columnar cells. If a malignant tumor grows here, it’s called adenocarcinomas. The constant acid reflux will irritate the lining of the esophagus and complications can occur, such as Barrett’s esophagus. Individuals who develop Barrett’s esophagus are about 40 times more likely to develop esophageal cancer than individuals in the general population.

Symptoms of esophageal cancer are heartburn, difficulty swallowing, inability to swallow solid foods (eventually liquids also), pain with swallowing, food sticking in the esophagus, weight loss, regurgitation of undigested food, vomiting blood or passing old blood with bowel movements. Testing for cancer is easy and there are a few procedures used to diagnose esophageal cancer, such as endoscopy, barium x-rays, and computed tomography. Again, the earlier diagnosis exponentially increases the recovery and survival chances. Treatment of esophageal cancer will depend on the stage that the cancer is in at the time of diagnosis, the overall condition of the patient, and whether the cancer has spread to other organs. If cancer is diagnosed in its earliest stages, the patient’s chances of living and being cancer free five years after treatment are greatly improved. Unfortunately, most cases of esophageal cancer are only discovered when the patient comes to their doctor because of swallowing difficulty, which doesn’t happen until later stages of the cancer growth. At that point, the prognosis is very poor. So pay attention to your body, exercise, eat well and stay healthy!

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 on line at www.motherearthcoop.com/products


6 bags Black or Herbal Tea
1 (48-oz.) can Pineapple Juice
1 1/2 qts. Boiling Water
1 (12-oz.) can Orange Juice (frozen)
1 cup Honey
1 (12-oz.) can Lemonade (frozen)
4 tbsp. Cannabis (very finely ground)

Place tea bags in bowl or pitcher. Pour boiling water over tea bags and add cannabis. Add honey, stirring to dissolve. Let tea bags steep in honey canna water for several hours or overnight, and discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into 2 (1 gallon/4 liter) jugs.  Add water to each jug to fill, and then refrigerate. Shake well before serving. Makes 2 medicinal gallons or 8 liters.

Note: One of the medicinal gallons (4 liters) can be frozen and thawed when needed.


1 medium Leek (sliced)
2 cups Water
6 cups Celery (sliced)
1/2 tsp. Salt
1 medium Onion (chopped)
1/2 tsp. Kief *
1 tbsp. Canna Coconut Oil
pinch Cayenne Pepper
1 small Potato (chopped)
1/8 tsp. White Pepper

Wash leek well and drain. Cook celery, onion, and leek in oil in a large heavy pot over moderate heat, stirring occasionally until softened, about 10 minutes. Add potatoes, water, salt, kief *(see recipe), cayenne and white peppers. Simmer, covered, until celery and potatoes are tender, about 10 minutes. Purée in batches in a blender until smooth, and then force through a fine mesh sieve into a bowl, pressing hard on solids and then discarding them. Set bowl in a larger bowl of ice and cold water. Let it stand, stirring occasionally until cold. Season with salt and serve chilled or at room temperature. This recipe makes 4 special servings.

Note: Wonderful source of vitamins and helps reduce fever and nausea. ALWAYS remember to use caution when blending hot liquids.


3/4 cup Barley
2 small Scallions (chopped)
3 cups Corn Kernels
4 tbsp. Dill (fresh chopped)
1/2 cup Green Peas
1/8 tsp. Cayenne Pepper
4 small Plum Tomatoes (diced)
2 tbsp. Lemon Juice (fresh)
3 tbsp. Cannaoil *
1 head Lettuce
1 stalk Celery (chopped)
1/2 cup Feta Cheese

In a large mixing bowl, combine cooked barley, corn, peas, tomatoes, cannaoil *(see recipe), celery, scallions, dill, cayenne pepper and lemon juice. Cover, refrigerate for an hour or so before serving. Line each individual serving plate with a few lettuce leaves, and then distribute the salad over them. Garnish with a sprinkle of Feta cheese over the top; makes 6 to 8 healing servings.

Note: Wonderful aid in appetite building, suppressing nausea and anxiety with a light taste.


1 Cucumber (finely chopped)
1/2 cup Sour Cream
1 Onion (finely chopped)
1/4 cup Cannabis (finely chopped)
1/2 cup Mayonnaise
1/8 tsp. Sea Salt
4 cloves Garlic (finely chopped)
1/8 tsp. Pepper

Combine all ingredients. Mix well in a blender or food processor at low speed.  Refrigerate to chill for at least 30 minutes to one hour before using.

Note: Goes great on most green salads or baked potatoes.


1 (12-oz.) pkg. Linguine
1/2 tsp. Kief *
1 (12-oz.) jar Roasted Red Peppers
2 small Carrots (thinly sliced)
1 (6-oz.) jar Artichokes (w/ liquid)
2 small Tomatoes (diced)
1/4 cup Sun-dried Tomatoes (re hydrated)
2 tbsp. White Balsamic Vinegar
1/2 cup Parsley Leaves (finely chopped)
1/4 tsp. Garlic Salt
1/4 tsp. Lemon Pepper
1/4 cup Parmesan Cheese

Bring water to a boil in a large pot. Add linguine, cook at a rapid boil until al dente, about 5 to 8 minutes. Drain linguine, rinse under cold water until cool. Combine red peppers (with liquid), artichokes (with liquid), sun-dried tomatoes, parsley and kief *(see recipe) in a food processor or blender. Pulse on and off until mixture is coarsely and evenly chopped. Combine red pepper and artichoke mixture with linguine in a large serving bowl and toss. Add carrots, tomatoes, and vinegar. Season to taste with salt and pepper, toss again; makes 6 to 8 curative servings.

Note: Garnish with parmesan cheese, green onions and red peppers.


1 cup Whole Wheat Flour
1 1/2 cups Buttermilk
1 cup Rye Flour
1/2 cup Cannabutter *
1 cup Yellow Corn Meal
1/4 cup Apple Sauce
1 1/2 tsp. Baking Soda
1/2 cup Raisins
1/2 tsp. Sea Salt
1/2 cup Blueberries
1/3 cup Kal Nutritional Yeast
1/2 cup Cranberries
3/4 cup Molasses
1/2 cup Sunflower Seeds

Preheat oven to 350° F (180° C). Grease and flour a loaf pan. Place oven rack in bottom third of oven. Sift together flours, corn meal, baking soda and yeast in a large bowl, and mix well together. Add molasses and buttermilk, blending well together. Add cannabutter *(see recipe) and remaining ingredients, continue to stir well. Pour and spread in greased, floured loaf pan and smooth out the top. Bake for 1 hour and 10 minutes. Brush top of bread with melted butter, cover with foil to prevent over browning, bake for another 20 minutes. Makes 2 small loaves, about 13 slices. Warm bread with Electric Honey and cinnamon. *Served with hot cocoa is a great before bed treat that assists with sleeping and easing away pain.


1 cup Cannabutter *
1 cup Walnuts
3 large Eggs
3 tbsp. Maple Syrup
3 cups Sultana Raisins
3 dozen Pie Tarts (muffin/cupcake size)
3 tbsp. Heavy Cream or Half & Half
3 tsp. Vanilla

Preheat oven to 450° F (230° C). Cover bottom of muffin tin with pie dough. In a large bowl, beat eggs, cream, vanilla, cannabutter *(see recipe) and syrup together. Mix all ingredients well, add nuts and raisins. Pour mixture into the tarts, bake for 7 minutes, but lower to 350° F (180° C). Bake for another 10 to 13 minutes until pie dough looks cooked. This recipe makes 3 dozen electric little tarts.

Note: These butter tarts were a top my very favorite growing up. We used to make them all summer long at the cottage…I just changed the recipe for the better!


1 cup Boiling Water
1 tsp. Honey
2 grams Devil’s Claw
3 drops Cannabis Tincture*

Pour boiling water over the devil’s claw powdered root (also known as cat’s claw) and let steep for 5 minutes. Add honey and cannabis tincture*(see recipe). Drink a cup about 3 or 4 times a day. Devil’s claw extract is available in most health food stores as capsules and can be taken 3 times a day for the relief of minor arthritis pain instead of drinking the tea. The German Commission E has approved the use of devil’s claw extract for “degenerative disorders of the locomotors system,” where arthritis, tendonitis and back pain are common indications. Devil’s claw contains compounds known as iridoid glycosides, which influence inflammation mediators in the body (prostaglandins, eicosanoids, and leukotrienes). By reducing the production of these inflammatory compounds, both pain and inflammation are reduced. Joints receive additional protection with devil’s claw extract. It significantly decreases the production of joint destructive enzymes called matrix metalloproteinases (MMPs). This helps reduce joint cartilage destruction, enabling your joints to rebuild faster.

Note: Devil’s claw is widely studied and used by doctors in Europe. Devil’s claw extract relieves pain and inflammation (typically related to arthritis and back pain), acts as an anti-inflammatory, and has a mild analgesic effect on arthritic victims.

“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, then used in cooking or for smoking. It is usually a pale green to light brown dependant on the strain of 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 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

Peace, Love &

bringing you that fire! stay tune for more posts.

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