Thanksgiving Cooking with Canna Chef Kim

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

Thanksgiving is traditionally observed on the fourth Thursday in November and has officially been an annual tradition in our country since 1863, when during the Civil War, President Abraham Lincoln declared a national day of thanksgiving to be celebrated on Thursday, November 26th.

The first Thanksgiving was celebrated to express gratitude to the Native Americans for helping the Pilgrims of the Plymouth Colony survive their first brutal winter in New England. The natives shared their land, showed the settlers basic survival skills, shared food, and lent blankets for them to stay warm and alive. The first Thanksgiving feast lasted three days, providing enough food for 53 pilgrims and 90 Native Americans. The feast consisted of fish (cod, eels, and bass) and shellfish (clams, lobster, and mussels), wild fowl (ducks, geese, swans, and turkey), venison, berries and fruit, vegetables (peas, pumpkin, beetroot and possibly wild or cultivated onion), harvest grains (barley and wheat), and the three sisters: beans, dried Indian maize or corn, and squash. The New England colonists were accustomed to regularly celebrating Thanksgiving with days of prayer, thanking God for blessings, such as military victory or the end of a drought.

This month for Thanksgiving – the 3-day breast cancer walk on Nov. 18th, 19th, and 20th (Petco Park), and the race for the cure on the 6th – it is important to reflect on what we are doing to our world and each other.  November is a great time to find forgiveness in your heart and let the pettiness fly away. At a time when MMJ is being persecuted at federal, state, city, and local levels, the in-fighting continues. As I predicted, the fighting would lead to the termination of privileges. It is time to wake up, make a difference or lead, follow or get out of the way of the people who make a difference, and keep the negativity to yourself. Negative vibes NEVER help anything or any situation. We’ve come up with a few different recipe ideas to help celebrate all the wonderful people in your life and the gifts you are thankful for.

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 new, experimental ones with some taken from the real 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:

Wondering what to do with that Halloween pumpkin? Cooking and preparing fresh pumpkin is easy and you don’t have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Put spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.

Halve the pumpkin and remove and set seeds aside to dry and roast later. Remove pulp and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander, which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.


1/4 cup hazelnuts
canna olive oil (for drizzling)
3/4 cup finely grated Parmigiano cheese
4 cloves of garlic (minced)
6 tbsp. cannabutter*
3 cups chicken broth
1/2 cup finely chopped yellow onion
1 cup half & half
1/2 cup finely chopped carrot
1/4 cup cornstarch
1/2 cup finely chopped celery
4 tsp. chopped fresh sage leaves
16 oz. pumpkin puree (2 cups)
1 tsp. ground cinnamon
1/3 cup firmly packed dark brown sugar
1 tsp. freshly ground black pepper
3/4 tsp. ground ginger
1/2 tsp. smoked salt
1/4 tsp. nutmeg

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add hazelnuts to a large soup pot over medium heat and cook, stirring frequently until fragrant; about 4 to 5 minutes. Place hazelnuts in a small bowl and reserve the pot.

For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2 inches wide on the prepared baking sheet. Finely grind the toasted hazelnuts in a food processor and evenly sprinkle them over the cheese rounds. Evenly drizzle the rounds with a small amount of canna olive oil. Bake until golden brown and bubbly; about 5 to 6 minutes. Remove from the oven and set aside.

Add the cannabutter to the pot that the hazelnuts were toasted in over medium-low heat and cook, whisking very frequently until the cannabutter melts; about 1 to 2 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently until tender. Stir in the garlic and cook for an additional minute.

Stir together the half & half and cornstarch in a liquid measuring cup and pour it into the pot along with the chicken broth, pumpkin purée, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken, reduce the heat to low. Using an immersion blender, purée the soup until a smooth consistency is reached, simmering until ready to serve. Ladle the soup into serving bowls and float the frico hazelnuts over the top.


2 heads lettuce leaves
1 small slice of red onion (in rings)
2 sliced pear
2 oz. crumbled blue cheese
2 tbsp. fresh orange juice
2 oz. dried cranberries
2 tbsp. chopped walnuts (toasted)

1/2 cup whole-berry cranberry sauce
1 tsp. honey
1/2 cup fresh orange juice
1/4 tsp. sea salt
1 tbsp. canna olive oil
1 tsp. of kief
2 tbsp. balsamic vinegar
2 tsp. minced fresh ginger

Divide the crisp lettuce among six salad plates. Toss pear with 2 tablespoons of orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tbsp. of cheese, cranberries and walnuts.

Prepare vinaigrette by placing ingredients in a medium bowl and stirring well with a whisk.
Drizzle each serving with about 2 ½ tbsp. of vinaigrette.

2 lbs. small beetroot (washed & quartered)
1 tbsp. fresh lemon juice
2 tbsp. cannabutter* (melted)
16 oz. quark
1/4  tsp. coarse sea salt
1/2 cup half & half or cream
1 bunch chives (chopped)
1 tsp. honey
2 medium apples (grated)
1/4 tsp. kief
2 tsp. horseradish
1/4 tsp. pepper

Preheat oven to 350°F. Pour the lemon juice over the grated apple to keep it from turning brown. Mix the cannabutter and salt together and brush it on the beetroot quarters. Place beets on a baking tray and bake for approx. 1 hour or until they are soft. In the meantime, prepare the dip by mixing together quark, cream, horseradish, kief and honey in a small bowl. Add grated apple and chives, salt and pepper to taste. Cool. Once beets are ready, gently peel off the skin and serve sprinkled with sea salt and the apple horseradish dip.

Note: Use sour cream as a substitute for quark. Use thin rubber gloves when working with the beetroot to protect your hands from turning a burgundy color. This can also be served as a chip-like snack by slicing the beetroot and allowing it to bake, making it crispier.


2 ½ cups fresh orange juice
3 tbsp. pure maple syrup
1 tbsp. canned chipotle chilies in adobo
1/4 cup fresh lime juice
1 (3 to 4-inch) cinnamon stick
2 whole cloves
1 tsp. salt
2 tbsp. of cannabis

For duck:
1 ½ tsp. salt
1/2 tsp. black pepper
3 (1 lb.) boneless Muscovy duck breasts with skin, or 6 (7 to 8-oz.) Long Island (also called Pekin) duck breast halves with skin.

Boil all sauce ingredients in a 2 to 3-quart heavy saucepan over moderate heat, skimming foam occasionally until syrupy and reduced to about 1 cup; 30 to 40 minutes. Let stand while duck broils and whisk in the cannabis to the sauce.

Remove the rack of a broiler pan, then add 1 cup of water to the broiler pan and replace the rack. Preheat broiler with pan 5 to 6 inches from heat. Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts (skin sides down); 4 minutes for Long Island duck or 8 minutes for Muscovy. Then, turn over and broil until thermometer inserted horizontally into the center of a breast registers 130°F (see note, below); 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand for 5 minutes. Add any juices accumulated on the cutting board to the sauce and simmer until slightly thickened; 1 to 2 minutes. Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

Note: The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed. But because we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery. Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.


4 large apples (cored)
1/2 cup raisins
2 tbsp. cannabis (finely chopped)
2 tbsp. cinnamon
1/2 cup brown sugar
1/4 tsp. nutmeg
1/4 cup water
4 cherries
4 tbsp. cannabutter*

Preheat oven to 350°F (180° C). Powder cannabis in a blender and mix with brown sugar and water. Stuff the cores of the apples with this paste. Place one tbsp. of cannabutter*(see recipe) on top of each apple. Sprinkle apples with raisins, cinnamon, nutmeg, and top with a cherry. Bake for 25 minutes.

Note: This medicinal dessert is great for the patient who has difficulty with appetite. This will make them want to eat it all up! Try a dollop of ice cream or whip cream to top it off.

“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 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 & 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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