March 2011 Cooking with Kim

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

This month we have a few new healing recipes for your St. Patty’s Day dinner with of course, our medicinal twist!

St. Patrick’s Day is traditionally celebrated on March 17th. This religious feast day is the anniversary of the death of St. Patrick in the fifth century. The Irish have observed this as a religious holiday for well over a thousand years. St. Patrick’s Day is customarily during the Christian Season of Lent. Irish families would usually attend church in the morning and celebrate it in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast on the traditional meal of Irish bacon and cabbage.

Surprisingly, the first St. Patrick’s Day Parade was not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers reconnect with their Irish roots as well as fellow Irishmen serving in the English army. Over the next 35 years, Irish patriotism among American immigrants prospered, prompting the rise of so-called “Irish Aid” societies such as the Friendly Sons of Saint Patrick and the Hibernian Society. Each group held annual parades featuring bagpipes and drums.

In 1848, several New York Irish Aid societies decided to unite their parades to form one New York City St. Patrick’s Day Parade. Today, the parade is the world’s oldest civilian parade and the largest in the United States with over 150,000 participants.

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


2 medium Leeks (chopped)
1 3/4 cups Chicken Broth
2 stalks Celery (chopped)
1 (12-oz.) bottle Ale (like Bass)
2 medium Carrots (chopped)
1 tbsp. Worcestershire Sauce
2 tsp. Garlic (chopped)
1/4 tsp. Sea Salt
1 medium Bay Leaf
1 tsp. Dry Mustard
1/4 cup Cannabutter
1/4 tsp. Black Pepper (ground)
1/3 cup All-Purpose Flour
1 lb. Cheddar Cheese (extra sharp)
2 cups Milk
6 slices Bacon (crumbled)

Wash leeks well and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in cannabutter in a 4-quart heavy saucepan over moderate heat, stirring occasionally until vegetables begin to soften; about 5 minutes. Reduce heat to low and sprinkle flour over vegetables, then cook, stirring occasionally; 3 minutes. Add milk, broth, and beer in a stream, whisking; then simmer, whisking occasionally; 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by the handfuls, stirring constantly, and cook until the cheese is melted; about 3 to 4 minutes (be careful and do not boil). Discard bay leaf. Serve sprinkled with bacon and a dollop of sour cream if desired. This recipe makes 4 to 6 healing servings.

Note: Extra sharp cheddar and a malt English ale balance perfectly in this hearty healing soup.

(Main Dishes)

3 lbs. Corned Beef Brisket
1/2 tsp. Black Peppercorns (hole)
1/2 cup Sliced Onion (1 small)
3 cups Water
1-1/2 lbs. Cabbage (cut into 6 wedges)
1 Bay Leaf
3 tbsp. Cannabis (finely chopped)
1 tsp. Kief

Place rack in a 4 to 6 quart pressure cooker. Add meat, onion, bay leaf, finely chopped cannabis, black peppercorns, and water. Lock the lid tight in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure, so pressure regulator rocks gently; cook for about 45 to 50 minutes. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon, remove the meat and onions to a serving platter; set aside. Place the wedges of cabbage and kief in the pressure cooker. Lock lid in place. Put pressure regulator on vent pipe (if you have a first-generation cooker).  Bring cooker up to pressure over high heat. Reduce heat slightly to maintain pressure, so pressure regulator rocks gently; cook for 2 minutes. Quick-release the pressure, and cautiously remove the lid. With a slotted spoon, remove the cabbage wedges. Serve with meat and onions. This recipe makes 6 medicinal servings.


2 1/2 cups All-Purpose Flour
1/2 tsp. Salt
3 tbsp. Sugar
1/3 cup Cannabutter
2 tsp. Baking Powder
1 1/4 cups Buttermilk*
1 tsp. Baking Soda
1/2 cup Currants or Raisins

Preheat oven to 375°F. Combine all ingredients, except buttermilk and currants, in large bowl; cut in cannabutter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened. Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto greased baking sheet. Pat into a 6-inch circle. Cut 1/2-inch deep “X” at the top of the dough with a sharp knife. Yield: 1 loaf, bake for 30 to 35 minutes or until golden brown. Serve warm.

Note: A traditional Irish-inspired medicinal quick bread made with buttermilk and currants. *Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 10 minutes.


1 cup Cannabutter (room temperature)
2 tbsp. Cocoa
1 cup Dark Brown Sugar
Grated Rind of 1 Orange
1 1/4 Self-Rising Flour
4 Large Eggs
1 tsp. Baking Powder
1/2 cup  Guinness
1/4 tsp. Salt

Preheat oven to 375°F. Grease two 9-inch cake pans. Cream the cannabutter and sugar until light and fluffy.  Sift flour, baking powder, salt and cocoa into a bowl. Add orange rind to the creamed cannabutter and beat in eggs one at a time, including a spoonful of measured flour mixture with each one, beating well between additions. Gently mix in the Guinness one tablespoonful at a time, including another spoonful of flour with each addition. Fold any leftover flour gently into the mix; blend thoroughly without overbeating.  Divide mixture between the tins, smooth down, and put cakes into the center of the preheated oven. Reduce the heat to 350°F and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.


1/2 cup Cannabutter
1 cup Confectioners’ Sugar
1 medium Orange (juice, grated rind)

Cream the softened cannabutter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft to spread.  When the cakes are cold, use half the icing to sandwich them together and spread the rest on top.


1 tsp. Yarrow (finely chopped)
2 cups Water
1 tsp. Peppermint (finely chopped)
1 tsp. Honey
6 drops of Canna Tincture

Slice yarrow and peppermint finely, and place in a sauce pan with boiling water. Bring to a boil and steep for 13–15 minutes, covered; then strain. Add drops of tincture to tea. This remedy has been used since ancient times for headaches, fevers (drink hot yarrow tea), colds, and influenza. Helps curb diarrhea, anemia, gas, diabetes, Bright’s disease, palpitations, and excessive menstruation. Treatment with yarrow has been used for centuries to assist ailments from gastrointestinal and gallbladder, to toothaches (chew the leaves) and sleep disorders. FOR BATHS: Use 20 grams (about 4 teaspoonfuls) of yarrow per gallon of water.

Note: Yarrow generates a sense of peace and relaxation for women in menopause, and it’s a tonic. Yarrow can be used as either a tea or a bath additive, and has proved helpful in allaying rheumatic pain and controlling high blood pressure.

“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 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 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, 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 every day!!!

Peace, Love & Gratitude,

bringing you that fire! stay tune for more posts.

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