July 2011 Cooking w/ Kim

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

July is a special month as NUG turns two!  Happy 2nd Anniversary NUG!!! The United States celebrates 235 years of Independence and Canada celebrates 135 years of Independence on the First of July.

We have celebrated our independence on the Fourth of July since 1776 when the colonists grew weary of Great Britain’s influential power. It became intolerable to follow orders, so the colonists decided to sever ties and declare their independence from Great Britain.

In 1776, Thomas Jefferson wrote the first draft of the Declaration of Independence on hemp paper. He was instructed to do so by the congress when they met in Philadelphia, Pennsylvania. This document was revised and accepted on July 2, 1776, and it was then signed on July 4th, 1776. This day is called Independence Day as it is the day when we officially declared our independence from Great Britain. The U.S. Constitution was also printed on hemp paper 14 years later. Independence Day is celebrated every year throughout the country with organized events and activities to mark the occasion. Fireworks for the celebration are popular in most states.

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



1 cup plain yogurt
3 tsp. sesame seeds
2 tsp. fresh lemon juice
2 tbsp. minced fresh parsley
2 tsp. honey
2 tbsp. minced fresh cilantro
1 tsp. Dijon mustard
4 tbsp. minced onions
2 cloves of garlic (chopped)
1/2 tsp. kief
4 dried apricots (minced)
2 celery stalk (chopped)
1 cup raisins
4 large fresh peaches

Combine yogurt, lemon juice, honey, mustard and garlic in a small bowl.  Toss together peaches, celery, sesame seeds, parsley, cilantro, onions, raisins and apricots. In a large mixing bowl, add yogurt mixture and toss again. Chill for at least 3 hours before serving. This recipe makes 4 curative servings.


7 cups cabbage (shredded)
1/4 tsp. kief
1 cup cranberries (dried)
1 tbsp. lemon juice
1/4 cup almonds (sliced)
2 tbsp. cilantro
1/2 cup mayonnaise
2 tbsp. parsley

Combine all the ingredients in a serving bowl and mix well. Serve once it’s mixed or cover and refrigerate until needed. Makes 6 to 8 servings.


2 lbs. pinto beans
3 cloves garlic (chopped)
1 lb. bacon (cut in 2” pieces)
1/2 cup cannabis (finely ground)
2 cup red wine
1 cup mushrooms (chopped)

Soak beans overnight in water. In a large pot, pour boiling water over beans and simmer for a few hours or preferably overnight, adding more water to keep the beans covered. Add all other ingredients and continue to simmer for another 3 hours. Makes 10 curative servings.


2 slabs loin (baby back) ribs
6 cloves garlic (chopped)
1 cup Barbecue Sauce
1 small onion (chopped)

Dry Rub:
¼ cup dark brown sugar
½ tsp. celery salt
4 tsp. garlic salt
1 tsp. black pepper
4 tsp. chili powder
¼ tsp. cinnamon
2 tsp. salt
¼ tsp. white pepper
¼ tsp. red pepper
¼ cannabis (finely ground)

Liquid Seasoning:
½ cup apple cider
¼ cup brown sugar
¼ cup apple jelly
¼ cup cannabis (ground)
¼ cup honey
1 tbsp. dry rub mix (above)

In a small bowl, combine dry rub ingredients and mix well. Reserve a tablespoon of rub for the liquid seasoning mixture. Liberally apply dry rub on the front and backsides of the ribs. Gently pat to ensure that the rub will adhere.

Build a charcoal fire for indirect cooking by placing coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250ËšF, place the ribs meat-side up on the grill grate and cook over indirect heat for 2 hours and 15 minutes.

Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour a ½ cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in the cooker for 1 hour at 250˚F.

Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes or until sauce caramelizes.


1 (1½ lbs.) fillet of salmon (skin on)
2 tbsp. cannabis (ground)
1½ tsp. coarse smoked sea salt
4 tbsp. brown sugar
2 tsp. dried dill weed
2 tbsp. black pepper (ground)

In a large pan, sprinkle sea salt over the meat-side of the salmon fillet. Next, sprinkle the dill and cannabis over the salt. Cover cannabis and dill with brown sugar and sprinkle with pepper. Cover the pan and refrigerate salmon for 2 to 3 hours, allowing the salmon to cure and the brown sugar to dissolve.

Place the salmon, skin-side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10 minutes or until the salmon flakes when it’s pierced with a folk. Do not flip when cooking.


3 cups all purpose flour
1 (12oz.) can of beer
3 tsp. baking powder
1 cup extra sharp cheese
1 tsp. salt
1/8 cup cannabis
3 tbsp. sugar
3 tbsp. dill

Preheat oven to 375°F (190°C). Lightly grease and flour a 9”x 5”x 3” loaf pan. Combine all ingredients together and mix well. Pour into prepared, greased loaf pan and bake for 1 hour. Makes 1 loaf.

Note: Medicinal breads are most palatable for those who have difficulty eating. Bread is a comfort food and this therapeutic loaf alleviates nausea and pain.


8 medium tart apples (sliced)
1/2 cup whole wheat flour
1/2 cup raisins
1/2 cup wheat germ
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. Sprinkle with raisins, walnuts, hazelnuts and water. Combine the rest of the ingredients in a medium bowl and mix well. Sprinkle evenly over apples. Bake at 350°F (180°C) for 30 to 40 minutes or until 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 for cooking or smoking. It is usually a pale green to light brown depending 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 drawer. This makes it easy and compact for the average user to collect the kief and use for cooking or smoking.

*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

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

Peace, Love & Gratitude,

bringing you that fire! stay tune for more posts.

Related Articles

Leave a Reply

Your email address will not be published.