September 2011 Cooking w/ Kim

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

September is Childhood Cancer Awareness month and the American Cancer Society (ACS) provided statistics on the disease and warning signs for parents when a child needs a medical examination.  Though childhood cancer is rare, it is still the leading cause of death from disease in children younger than 15, despite key advances in healing.  Due to major treatment advancements, 80% of children diagnosed will survive five years or more, according to the ACS. This is a tremendous increase from 1970 when a five-year survival rate was less than 50%.

This year it is anticipated in the United States alone that approximately 10,700 children 14 years old and under will be diagnosed with some form of cancer. About 1,340 children are not expected to survive from cancer this year. The types of cancers that occur in children vary significantly from those seen in adults. The most common cancers in children are leukemia, brain and other nervous system tumors, lymphomas (lymph tissue cancers), bone cancers, soft tissue sarcomas, kidney cancers, and eye cancers.  In contrast, the most common adult cancers are skin, prostate, breast, lung, and colorectal cancers.

Because of the immaturity of children’s organ systems, different treatments may be required.  Because cancers in children are often hard to recognize, ACS said, “Parents should ensure children have regular medical checkups and watch for any unusual signs or symptoms that do not go away.”

Those warning signs include: an unusual lump or swelling, unexplained paleness and loss of energy, easy bruising, an ongoing pain in one area of the body, limping, unexplained fever or illness that doesn’t go away, frequent headaches [often with vomiting], sudden eye or vision changes, and sudden unexplained weight loss.  For more information on childhood cancer, visit

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


3 large peaches (peeled cubed)
2 bananas (sliced)
2 cups blueberries
2 cups strawberries (sliced)
3 tsp. fresh lemon juice
1 cup mango (sliced)
1 cup vanilla low fat yogurt
4 tbsp. fresh orange juice
1 tsp. kief
1 head green lettuce
1 head of red lettuce
4 sprigs of mint

Combine fruit and lemon juice. In a small bowl, mix yogurt, orange juice and kief. Put fruit in a large glass bowl and toss well. Drizzle sauce over fruit and top with mint. Pour fruit on top of cut up lettuce. Serve and enjoy.


4 tbsp. cannabutter*
2 cups chicken broth
1 large red onion (chopped)
1 (15-oz.) can black beans
4 cloves garlic (finely chopped)
1 tbsp. cumin
4-oz. green chilies (chopped)
1/2 cup cilantro (fresh)
1/4 tsp. black pepper
1 pkg. sour cream
1 tbsp. jalapeño chili
1 pkg. tortilla chips

Heat cannabutter*(see recipe) in a large pot over medium-low heat. Add onion, green chilies, pepper, garlic, jalapeño, and cumin. Sauté until onions are tender, about 5 minutes. Add beans with juices and broth, bring soup to boil, reduce heat to low. Mix well, cover and simmer until flavors blend, about 15 to 20 minutes. Purée soup in batches in a blender. Return purée to same pot. Mix in 6 tablespoons of fresh cilantro. Season soup to desired taste with salt and pepper. Ladle soup into bowls. Makes 4 servings.

Note: Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons of cilantro and make that pain go away.


1 tbsp. fennel seeds
1 large onion (chopped)
1 tbsp. cumin seeds
1/2 red bell peppers (chopped)
1 tbsp. coriander seeds
1 ¾ fennel bulb (fresh chopped)
1 tsp. black peppercorns
8 cups plum tomatoes (diced)
1 tsp. yellow mustard seeds
5 ½ cups vegetable broth
2 cups celery (chopped)
2 tsp. hot pepper sauce
6 tbsp. cannabutter*
1 lb. crabmeat
1/4 cup ginger (fresh chopped)
1 bunch chives (chopped)
1 cup carrots (chopped)
3 tbsp. sour cream

Toast first five ingredients in a heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 to 8 minutes. Cool in skillet and transfer to spice mill or coffee grinder and chop finely. Heat cannabutter*(see recipe) in a large pot over medium heat. Add celery, onion, and carrots; sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic; sauté 3 to 4 minutes. Add bell peppers and fennel, stir 2 to 3 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 to 10 minutes. Add broth, bring to boil. Reduce heat to medium; simmer until all vegetables are tender, about 15 to 20 minutes. Add ground spice mix, return soup to boil. Remove from heat, cover, steep for 20 minutes. Blend together in food processor or blender until puréed. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with chives and sour cream. Makes 8 special servings.

Note: Can be made a day ahead, but keep refrigerated.


6 Portobello mushrooms
2 tbsp. black pepper
2 small red peppers (sliced)
1/2 cup Balsamic vinegar
1 small zucchini (sliced)
1 bottle dark beer or ale
1 small eggplant (sliced)
1/4 cup maple syrup
4 sprigs rosemary (chopped)
1/2 cup cannaoil*
1/4 cup garlic (minced)
1 (4-oz.) pkg. Mozzarella cheese
4 sprigs cilantro (fresh chopped)
3 medium tomatoes
1 tbsp. garlic salt
1 tbsp. black cracked pepper

In a large bowl, place Portobello mushroom caps, sliced 1/4-inch (6.25 mm) thick red peppers, sliced 1/4-inch (6.25 mm) thick zucchini, sliced 1/4-inch (6.25 mm) thick eggplant, cleaned and chopped rosemary, cilantro, garlic, salt, pepper, balsamic vinegar, beer, maple syrup, and cannaoil*(see recipe). Dice tomatoes and Portobello mushroom stems, add to sliced vegetables. Gently toss vegetables in marinade, let sit at room temperature, 30 to 40 minutes, or covered in the fridge overnight. Remove vegetables from marinade (reserve marinade); grill vegetables on the barbecue on both sides. To make the sauce, bring reserved marinade to boil, simmer for 4 or 5 minutes. To serve, place mushroom caps on the bottom of the plate and stack hot grilled vegetables on top. Divide cheese into equal portions and form into cakes. Place cheese on top of the vegetable stack, and then drizzle with hot tomato and beer sauce.

Note: The mushrooms and peppers grill with skin-side up. This scrumptious veggie treat has such an unusual, flavorful blend that patients are certain to love the medicinal qualities as well as the taste experience.


1 lb. lean hamburger meat
1 (4-oz.) can tomato sauce
10 cloves garlic (chopped)
1 can tomato soup
1 medium white onion (chopped)
5 tbsp. chili powder
1 medium red onion (chopped)
1/4 tsp. garlic salt
1 (15-oz.) can red kidney beans
1/2 tsp. black pepper
1 (15-oz.) can chili beans
1 tbsp. cumin
2 tbsp. cannabutter*
1/8 tsp. red pepper flakes
1 stalk celery
1/2 tsp. kief*
1 (4-oz.) can tomato paste
1 cup sour cream

Sauté garlic, onions and cannabutter*(see recipe) in a large skillet over medium heat until onions are translucent, about 5 to 8 minutes. Add hamburger meat; cook meat until golden brown. Pour into a large pot. Add beans, tomato paste, sauce and soup, mix well. Add spices; chili powder, garlic salt, pepper, cumin and kief*(see recipe). Simmer with frequent stirring for 2 hours on a stove top or 6 hours on low in the slow cooker. Makes 10 curative servings.

Note: Top requested entrée and a favorite for most patients. Serve over brown rice with sour cream on top and warm fresh bread or buns to warm up the day.


2 medium ginger root
1 medium papaya
1/2 cup water
1/2 cup raspberries
2 large apples (sliced)
1/2 cup blueberries
2 medium bananas (sliced)
1 tsp. cinnamon
1/8 cup cannabis (very finely ground)
1/4 tsp. nutmeg

In a saucepan, combine water and ginger root. Heat to boiling and simmer for about 13 to 15 minutes while stirring occasionally. Remove from heat, cool for 15 minutes and remove ginger. Pour into blender and add apples, bananas, cannabis, papaya, berries, cinnamon and nutmeg. Blend together until very smooth. Pour into Popsicle molds and place in the freezer for at least one hour or until frozen.

Note: Great for relieving nausea, pain and fever.

“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, 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 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 & practice random acts of kindness each and every day!!

Peace, Love & Gratitude,  -Kim

bringing you that fire! stay tune for more posts.

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