July 2010 Cooking with Kim!

Written by Kim Twolan, Mother Earth Co-op ♥ Serving San Diego MMJ patients since 2005
Happy Birthday America!!

On July 4, 1776, we claimed our independence from Britain and “Democracy” was born and so the legend goes.  Every day thousands leave their homeland to come to the “land of the free and the home of the brave” so they can begin their American Dream.  So let’s break out the fireworks and fire up the grill and… It’s time to celebrate Independence Day with a rocking 4th of July month party and being kind to each other.

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, collectives and physician’s offices or online at www.motherearthcoop.com/products


4 bags black or herbal tea     1/8 tsp. kief *
4 cups boiling water     1 tbsp lemon juice
2 cups apple juice         1/4 cup honey

Steep tea bags in boiling water for 5 to 10 minutes. Discard tea bags and add remaining ingredients stir well.  Chill for 30 minutes and serve.  Makes 4 therapeutic servings.


3/4 cup red lentils         1/2 cup mayonnaise
2 cups vegetable broth     1/4 cup cilantro
4 large potatoes         2 tsp. curry powder
4 medium tomatoes, diced     1/4 cup cannabutter
1/2 cup yogurt (plain)     1 scallion (thin)

Combine the lentils with 2 cups broth in a saucepan. Bring to a simmer, then reduce the heat and simmer gently until the water is absorbed and the lentils are done but still firm, about 25 minutes. Drain off any excess cooking liquid and let the lentils cool to room temperature.  Meanwhile, cook potatoes in their skins, until tender but still firm and when cool enough to handle, peel and dice.  Combine the lentils and potatoes in a serving bowl and add the remaining ingredients.  Toss gently but thoroughly and serve at once. Serves 6 to 8.


1 cup honey         1/8 tsp. kief *
12 whole cloves         1 quart water
2 sticks cinnamon         crushed ice
1 1/2 cups lemon juice     sliced lemons

Put honey, cloves and cinnamon in a saucepan and simmer together for 5 minutes. Stir in fresh lemon juice, kief, mix well and let stand for one hour. Combine with the water in a pitcher. Stir and pour into tumblers over crushed ice. Garnish with lemon slices. Makes about 12 curative servings.


4 chicken breast halves         1 tsp. Greek seasoning
1/4 cup cannabutter         1 head green lettuce
3 tbsp lemon juice             California fresh salsa
1/4 tsp. black pepper (ground)     (2-oz.) pkg. feta cheese
6 cloves garlic (chopped)         1/4 cup hempseed
1 tsp. oregano (chopped)         1/8 cup Peppercini peppers
8oz watercress (chopped)        1/4 cup black olives (chopped)

Place chicken in greased baking dish. In medium bowl, mix together cannabutter, lemon juice, pepper, garlic, oregano, watercress and Greek Seasoning and pour over chicken. Place chicken in 350°F. (180°C) oven and bake for about 45 to 55 minutes, uncovered, basting occasionally. Place salad greens in large serving bowl. Top with salsa, feta cheese, hempseed, peppers and olives. Slice chicken in thin strips and arrange on top of salad. Makes 4 medicinal servings.


6 medium chicken breasts     1 cup rice (uncooked)
4 tbsp cannabutter         3 cups chicken broth
1 pkg. onion soup mix    1/4 cup cannabis (ground)
1 medium onion (chopped)     1 pkg. mushrooms (sliced)
5 cloves garlic (chopped)

Brown chicken breasts in frying pan with cannabutter, onion, garlic and mushrooms. Line a 13×9 inch pan with foil, spray with vegetable oil. Put rice in bottom of pan. Reserve 1 tablespoon onion soup mix, and sprinkle the rest over rice. Place mushrooms and very finely ground cannabis over rice, top with chicken. Sprinkle reserved onion soup mix over chicken breasts. Add 3 cups hot broth. Cover with foil, bake at 350°F (180°C) for 45 minutes. Remove foil and brown slightly for another 5 minutes. Serves 4 to 6 people. Note: Serve this medicinal meal with fresh crisp veggies for a totally medicated meal.


1 (14-oz.) can pork & beans         1/2 tsp. hickory salt
1/2 cup cannabis (finely ground)     1/2 tsp. liquid smoke
6 slices bacon             2 tbsp. Bar B Q sauce
1/2 cup molasses             1 fresh pineapple (cut in rings)
1 medium onion

Mix all ingredients together in a greased casserole dish, cover top with pineapple and bacon. Bake at 350°F (180°C) degrees for about 45 to 55 minutes. Serves about six medical patients.
Note: This great comfort food is best served with garlic bread.


4 apples (cored)                 4 cherries
1/2 cup brown sugar                 1/2 cup raisins
1/4 cup water                     2 tbsp. cinnamon
1/3 cup cannabis (finely chopped)         1/4 tsp. nutmeg

Preheat oven to 350°F (180°C) degrees. Powder the cannabis in a blender, then mix with sugar and water and stuff cores of apples with this paste. Sprinkle apples with cinnamon, nutmeg and top with a cherry. Bake for 25 minutes. 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, 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, into the collection drawer. This makes it easy and compact, for the average user to collect the kief and use for smoking or cooking.

Wishing you a hempy journey to a healthier you!
Peace & Love

bringing you that fire!

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