September Cooking with Kim

Written by Kim Twolan, Mother Earth Co-op ♥ Serving San Diego patients since 2005 ♥

August was an awesome month for Medical Marijuana (MMJ) Activism with several spectacular San Diego events. It is amazing to see everyone working together to help further educate people about the benefits of this wonderful medicinal plant. It’s like paddling a canoe; if you paddle together you go in the right direction – together! Understandably, it is not possible for many individuals to agree on the same points, however, it is imperative that we all work together to cultivate awareness about the healing benefits of MMJ. This month starts a new chapter in MMJ activism in San Diego as NORML, ASA, LEAP, DPA, SSDP, and other cannabis groups collectively work together on informing the community about the truths of medical cannabis while dispelling the myths. The simple step of having activists hold hands and work together is what opens up doors and makes other people want to get involved! When there is chaos and diversity, most people choose not to participate.  With all of our hard work and motivation to position together and request sensible regulations and safe access to medical marijuana, we are helping to hold the people, who are accountable, liable. We are also serving patients secure rights to safe access to medicine and guarantee that the next generation will benefit from MMJ here in San Diego without feeling shamed, setting an example for others cities around the globe.

Finally, our warm summer weather is here. This month’s recipes are geared up to help cool you down while medicating. We have a few new healing recipes for you, 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.”  Kim Twolan © 2008 Cookbook available at finer co-ops, collective’s and physician’s offices or online at


1 (4oz.) package of goat cheese (room temp)
1/8 tsp black pepper (ground)
20 large basil leaves (chopped)
1/4 cup hemp seeds
3 tbsp cannaoil *
1/4 cup pine nuts (toasted)
1 tsp lemon zest
2 tsp extra virgin olive oil

In a small bowl, stir together the goat cheese, hemp seeds, cannaoil* and lemon zest; season to taste with pepper. Place a spoonful of the cheese mixture on each basil leaf. Sprinkle with toasted pine nuts and drizzle with olive oil. This makes 20 healing servings.

Note: Can also be served on crackers or fresh baked bread.


2 cups honey
1/4 tsp kief *
12 whole cloves
1 qt water
2 sticks cinnamon
crushed ice
1 & 1/2 cups lemon juice (fresh)
12 mint leaves

Put honey, cloves, and cinnamon in a medium saucepan, simmer together for a few minutes; stir in lemon juice and kief*. Mix well, let stand for 20 minutes. Combine with water in a pitcher. Stir well and pour into tumblers over crushed ice. Garnish with mint leaves. Makes about 12 curative servings.


1 cup yogurt (plain)
1/2 tsp kief *
1 tbsp curry powder
1/4 tsp mace
1/4 cup hemp seeds
2 cloves garlic (finely chopped)

Blend all ingredients together in a food processor or blender, then store in a tightly covered container.

Note: Try this on a crisp green salad. This will work on anything you can imagine. Enjoy & feel better!


4 cups chicken (cooked, cubed)
1/3 cup raisins
1/2 cup Italian dressing
2 medium avocados (cubed)
2 tbsp cannabis (finely ground)
4 slices pita bread (halved)
1 medium green apple (cubed)
4 pieces green leaf lettuce (shredded)
1 stalk celery (thinly sliced)
1/2 cup cherry tomatoes
1/4 cup hemp seeds
4 pieces red leaf lettuce (shredded)
1/4 cup almonds (sliced, toasted)
1 cup of Curried Yogurt Shock Sauce

Preheat oven to 350° F (180° C) degrees. Prepare Curried Yogurt Shock Sauce. In a blender, mix Italian dressing with cannabis. Marinate chicken in Italian dressing mixture, refrigerate and cover for about 4 to 8 hours. Cook chicken in Italian dressing mixture, in preheated oven for about 45 to 55 minutes. Remove chicken from oven and set aside. In the same dish the chicken was cooked in, stir in apple, celery, almonds and raisins. Cube cooked chicken and mix well together. Add Curried Yogurt Shock Sauce. Gently fold in avocados. Place shredded lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. This makes 6-8 servings.


1 large onion (chopped)
1/8 tsp white pepper (ground)
3 tbsp dill (fresh chopped)
1/4 tsp kief *
3 tbsp cannaoil *
(8 oz.) package sour cream
2 cups broth
13 sprigs dill (fresh)
2 tbsp lemon juice (fresh)
4 medium cucumbers (chopped)

In a large saucepan, cook onions, 1 tablespoon dill in cannaoil, over low heat; stir occasionally until onions are soft. Add broth, lemon juice, cucumbers, and simmer for 20 minutes. Purée mixture in batches, in blender, until smooth; stir in kief *, white pepper, and salt to taste. Cover and chill soup until cold, at least 4 hours and up to 1 day. Force soup through a sieve into a bowl. Whisk in sour cream and remaining 2 tablespoons dill. Makes about 6 curative cups.

Note: Serve this curative soup topped with garnish of sour cream and dill sprigs.


1 lb pork (sliced)
1/2 tsp turmeric
1/2 cup soy sauce
1/4 tsp white pepper
4 slices ginger (chopped)
3 tsp coriander
1 medium onion (chopped)
1 tsp cumin
4 cloves garlic (chopped)
2 cups coconut milk
4 tbsp cannabutter*
1/4 tsp fenugreek
1/2 tsp chile powder
2 tbsp cannabis
2 tsp paprika
1 tbsp curry powder

Marinate pork in soy sauce for 30 minutes. Heat onion, garlic and ginger in cannabutter*. Fry pork until brown on each side. Add chile powder, paprika powder, turmeric, white pepper, coriander, cumin, and fenugreek; stir fry for 3 minutes. Drain, remove pork from marinade, and add to the pan. Fry for 5 minutes, pour in coconut milk together with marinade and bring to a boil. Reduce heat; add cannabis, cover pan and simmer for 1 hour or until pork is cooked. Prior to serving, sprinkle with the curry powder to taste.


2 tbsp honey
1/8 cup cannabis (finely ground)
1 cup water
1 small lemon
2 medium ginger root
1 large papaya (cubed)
1 tbsp peppermint (finely chopped)
2 large oranges

In a saucepan, combine water and ginger root. Heat to boiling; simmer for about 13 to 15 minutes, while stirring occasionally. Remove from heat and stir in honey until dissolved. Cool 15 minutes and remove ginger. Pour into blender; add cannabis, lemon, papaya and oranges. Blend together until very smooth. Pour into Popsicle molds and place in freezer for at least one hour or until frozen.

Note: This is an excellent method to relieve nausea and soothe the stomach, as well as a nice cool treat.

“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 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 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, 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!
Be kind to each other
Peace & Love

bringing you that fire! stay tune for more posts.

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