October 2011 Cannabis Cooking with Kim

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

Radiation Burn and Educating the Medical Community
I gave a friend of mine, and fellow patient, a bottle of Mother Earth Co-op’s Medicinal Massage and Holy Oil, as she had breast cancer and was undergoing radiation treatments. My friend used the oils, as per directions, and after a few weeks, her doctor and the technicians commented on how great her skin was holding up during her treatment. Marie explained that the holy oil seemed to work wonders for her and commented on how much it soothed and healed her burned skin, erased her headaches, and helped her sleep. She said her doctor then reprimanded her for using something that she had not gotten through her.  Marie continued to use the holy oil throughout her treatment, but felt she had to lie to her medical team. It is hard to imagine that the very people who are supposed to be caring for their patients are creating a situation in which a patient, whom was already suffering, felt they had to lie to continue doing something that was helping them make their treatment more humane and bearable.

First, they were delighted with regard to the minimal trauma to her skin, but then were upset that whatever she was using was not purchased through their system, and nor was it considered a pharmaceutical. Maybe medicine should be more about healing and mixing Eastern and Western medicines with alternative and natural therapeutics, and less about worrying over a natural plant based medicine that a patient found beneficial and actually works. One would think her caregivers would have been happy she found a product that took some of the sting out of a situation that was already bad enough. After a few discussions, Marie was able to educate her medical team, especially when they were seeing results. We should always be encouraged to be honest with our medical team, help educate others, and know that you will get the very best treatment for your illness, regardless of politics.

Cannabis extract medicines were produced by Eli Lilly, Parke-Davis, Brothers Smith (Smith Brothers), Squibb, Tildens, and several North American and European companies and apothecaries. Throughout that time, there was not one reported death from cannabis or its extract medicines and virtually no abuse or mental disorders reported, except for first-time users occasionally feeling disoriented or overly introverted.

Cannabis was North America’s primary analgesic for over 60 years until the rediscovery of aspirin around 1900. From 1842 to 1900, cannabis made up half of all medicine prescribed and sold, with virtually no fear of side effects or death as most pharmaceuticals have. In 1839, the report on the Multiple Uses of Cannabis by Dr. W.B. O’Shaugnessy, one of the most respected members of the Royal Academy of Sciences, was just as important to mid-19th Century Western medicine as the discoveries of antibiotics (like penicillin and Terramycin) were to mid-20th Century medicine.

Our First Annual Medical Halloweed Cup is October 29th, so make sure to check your local dispensary to get your limited, numbered judge or general admission tickets before they are all gone!

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 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 www.motherearthcoop.com/products


2 tbsp. cannaoil*
1/8 tsp. pepper
2 large onions (chopped)
1/2 tsp. garlic salt
1 tbsp. brown sugar
1/3 cup gorgonzola or blue cheese
1 tsp. balsamic vinegar
8 slices French bread (thick sliced)
1/2 tsp. kief*

Heat cannaoil*(see recipe) in large skillet. Cook onions, brown sugar, and vinegar for about 25 minutes over medium heat, stirring frequently. When onions are golden brown, remove from heat, sprinkle with kief*(see recipe), salt and pepper; stir. Place baguette slices on an ungreased cookie sheet. Broil 2 to 3 inches (6 cm) from heat for a few minutes, until lightly browned. Turn slices over, so untoasted side is up. Spread caramelized onions over toasted bread and sprinkle with cheese. Broil about 1 more minute, until cheese is melted and bubbling. Serve appetizers hot. Makes 8 healing servings.

Note: You can make part of this appetizer ahead. Just cook the onions and store in the refrigerator for a day. The toasts can be prepared ahead too, stored at room temperature, well covered. Then, assemble and broil the finished appetizer. Feta cheese is also tasty with this recipe.


1 medium leek (sliced)
½ tsp. salt
6 cups celery (sliced)
13 stalks
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
2 cups water

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; then force through a fine mesh sieve into a bowl, pressing hard on the solids and discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally until cold. Season with salt. Serve chilled or at room temperature. Makes 4 special servings.

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


1 head red lettuce
1/4 cup mayonnaise
6 cups salad greens
1/4 cup yogurt (plain)
3 red grapefruit (pieces)
1 egg white (hard boiled)
2 tomatoes (cut in wedges)
1/4 tsp. kief*
12-oz. crabmeat
1 tbsp. catsup
1 small green sweet pepper
3 drops hot sauce

Line 4 plates with crisp lettuce leaves and top with torn greens. Section grapefruit over a bowl to catch juice and set the juice aside. Remove seeds from sections.  Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens. For dressing: In a bowl, combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hardboiled egg white (chopped), kief* (see recipe), catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time until desired consistency. Top each salad with dressing mixture. Makes 4 medicinal servings.


4 small eggplants (washed)
1 tsp. rosemary (chopped)
3 tbsp. cannabutter*
3 cloves garlic (crushed)
2 lbs. lean ground beef
2/3 cup beef stock or broth
2/3 cup onion (finely chopped)
3 tsp. tomato paste
1 cup mushrooms (sliced)
1 tsp. cornstarch
1/2 tsp. sea salt
3 large eggs (slightly beaten)
1/2 tsp. thyme (chopped)
1 can tomato sauce
3 tbsp. cannabis (finely chopped)

Remove tops from eggplants and slice eggplants in half, lengthwise. Make deep slashes in eggplant pulp, but do not cut through skins. Sprinkle eggplant halves with 1 teaspoon of sea salt and allow it to stand at room temperature for 30 minutes. Squeeze moisture out of eggplant halves and brush cut surfaces with cannabutter. Heat 4 eggplant halves at a time in the microwave for 7 minutes or until pulp is tender. Repeat with remaining eggplant halves. Scoop pulp out of eggplant, being careful not to rip skins. Set skins aside. Chop eggplant pulp coarsely. Place pulp in a medium sized, heat resistant, non-metallic bowl and heat, uncovered, in microwave for 4 minutes or until tender; stir occasionally. In a large bowl, crumble the beef. Heat, uncovered, in microwave for 5 minutes, stirring frequently to break up pieces until meat is no longer pink. Liberally oil a deep casserole dish. Line casserole with reserved eggplant skins. Arrange skins with the purple sides toward the outside and the wide ends of the eggplant skins at the top of casserole. Drain beef juices and discard. Add chopped eggplant, onion, mushrooms, salt, thyme, cannabis, rosemary, and garlic to cooked beef. Stir to combine well. Heat, uncovered, in microwave oven for 5 minutes or until onions are tender. In a small bowl, combine beef stock, tomato paste, cornstarch, and blend until smooth. Heat, uncovered, in microwave oven for 1 minute or until thickened and clear; stir occasionally. Add thickened beef stock with remaining tomato paste and eggs to mixture. Pour mixture into eggplant skin-lined casserole.  Fold eggplant skins over filling. Heat, covered with a plate, for 9 minutes or until a knife inserted in the center of the mixture comes out clean. Invert onto platter for serving.

Note: Serve with tomato sauce and a sprinkle of grated cheese for the relief of pain and nausea.


1/2 cup cannabutter*
1/4 cup cannabutter*
1/4 cup white sugar
3 tbsp. milk
1/3 cup unsweetened cocoa
2 tbsp. vanilla custard powder
1 large egg (beaten)
1/2 tsp. peppermint extract
1 tsp. vanilla extract
2 cups powdered sugar**
2 cups Graham cracker crumbs
4-oz. semisweet chocolate
1 cup coconut (shredded)
1 tbsp. cannabutter*
1/2 cup walnuts (coarsely chopped)

Grease a 9×9-inch (23×23 cm) pan. BOTTOM LAYER: In a saucepan over a low heat, melt cannabutter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 to 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In an electric mixer (or with a hand mixer), cream the cannabutter. Beat in the remaining ingredients. If desired, add a little green food coloring and beat until the filling is uniform in color. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and cannabutter.  Spread over the filling and refrigerate. Makes about 25 squares.

Note: *(see recipe). **Powdered Sugar is also know as confectioners or icing sugar, dependant upon what part of the world you live in. To prevent the chocolate from cracking, bring the squares to room temperature and then, using a sharp knife, cut into pieces.

“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 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 & 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.