Written Mother Earth Co-op & Collective, San Diego 92103
Cannabis Cooking with Mother Earth Co-op
Grateful for the recognition of medical marijuana and it’s place in herbal healing and alternative medicines, we are striving to progress forward with the multifunctional herb, placed on earth by our creator. It is absurd to think of restricting access to a natural plant that is beneficial, without side effects. Much research and passion has gone into these recipes. Proven facts in these articles are a work of dedication to demonstrate people can feel healthier naturally instead of using heavy narcotics and allowing their bodies to fail, rather than using an herb they were led to believe is criminal.
This holiday season we should all try to bring more peace and understanding to each other. As the medical marijuana community is under a microscope and continues to be unfairly targeted, it is imperative that we stand together. Let’s celebrate a time of peace and appreciate everything that each and every one of us is doing to assist educate the public on medical marijuana.
The following recipes are taken from Mother Earth Co-op’s “Special Medicinal Recipes – A Medical Cannabis Cookbook. The recipes are suggestions to be used in part with your Thanksgiving dinner. Recommended that you choose a few dishes for medicating and why we provided choices. If cooking all of the following recipes for the same meal, perhaps nothing else planned for the evening would be in order and sleeping will be on the agenda!
Thanksgiving Dinner Completely Medicated
BRIE WITH CHERRY BOMB CHUTNEY
1 (8-oz.) pkg. Brie cheese 1/2 tsp Keif *
1 lb Cherries (dark, sweet, pitted) 1/4 tsp Allspice
1 cup Brown sugar 1/4 tsp Cinnamon
1 lg. Apple (Granny Smith chopped) 1/4 tsp Onion Salt
1/2 cup Onion (finely chopped) 1 loaf French bread
1/3 cup Apple cider vinegar
Combine all ingredients except keif and brie in heavy saucepan and stir to mix. Bring to a boil over medium high heat. Reduce heat to medium low and cook gently for 45-50 minutes until thickened, stirring occasionally and add keif. Cool at least one hour before serving. Heat brie in the microwave on HIGH for 30 seconds to one minute, or until softened. Pour 1 cup cherry chutney over brie and serve with crackers and French bread.
Note: Exotic healing treat for the discriminating taste buds that help with sleep and ward off nausea.
MENDO CRANBERRY CIDER
2 qts Cranberry Juice 1 tsp Vanilla extract
2 med Oranges (zest) 1 1/3 cup Honey
14 whole Cloves (whole) 1/2 tsp Kief *
1 1/2 cups Dried cranberries 2 sticks Cinnamon
Pour cranberry juice into a slow cooker; set on low. Add juice and add the zest from the oranges, cloves, cranberries, vanilla extract, honey, kief and cinnamon sticks. Heat, stirring occasionally until hot and steamy, about 1 hour.
Note: Cider is a cold weather traditional warm, comforting drink that is easy to prepare. This healing recipe is for 2 quarts, which will serve up to 6 to 8 people.
EUREKA HAZE SQUASH SOUP
4 tbsp Cannabutter 3 med Green apples (diced)
3 cups Onions (finely chopped) 2 cups Apple juice
1 tsp Ginger (ground) 5 cups Broth (chicken or veggie)
1/2 tsp Mace (ground) 2 tbsp Parsley
3 med Butternut squash (seeded, diced)
Melt cannabutter over low heat and add onions, ginger, mace and cooked covered while stirring occasionally until onions are transparent (about 13 to 15 min.). Add squash, apples, broth and bring to a boil. Reduce heat and simmer partially covered for about 25 minutes. Puree in blender or food processor, add apple juice, heat for a few minutes and serve hot with parsley garnish. Serves 8
Note: This soup is unusual and helps stimulate the appetite and alleviate nausea
TOTALLY BAKED SMASHED POTATOES
6 cups Water 2 tbsp Garlic (fresh minced)
8 med Potatoes 4 tbsp Cannabutter (melted)
1/4 tsp Salt 1/2 cup Half & Half
8 slices Bacon 1/2 Cheddar Cheese (grated)
1 med Onion (chopped)
Boil potatoes in the water with salt until cooked (15 to 20 minutes). Cook bacon, onion and garlic in fry pan while potatoes are boiling and cut bacon in small pieces. Drain the potatoes and add garlic, bacon, melted cannabutter, half & half and cheese and mash totally together and serve hot.
Note: This is a great comfort food for those who have a difficult time eating or with appetite.
4 lg Yams 1/4 tsp Sea Salt
1/2 cup Brown Sugar 2 med Apples (sliced) Granny Smith
1/4 cup Cannabutter 1/2 cup Walnuts (chopped)
3 tbsp Water 1 cup Marshmallows
1/2 tsp Cinnamon 1/4 tsp Lemon Pepper
Wash and cook yams in oven until almost cooked. Combine brown sugar,
cannabutter, water, cinnamon, pepper and salt in skillet over medium heat until sugar has dissolved. Stir in apples and cook 3 to 4 minutes. Combine with cooked yams and turn into casserole dish. Bake at 350°F for 25 minutes. Add walnuts and cook for another 20 minutes.
Note: If adding marshmallows, put them over the top and brown, approx. 5 minutes.
BIRD STUFFING A LA MOTTA
5 cup Bread crumbs 5 cloves Garlic (chopped)
2 tbsp Poultry seasoning 3 tbsp Cannabutter (melted)
1/2 cup Raisins 1 tbsp Savory (ground)
1/2 cup Almonds (sliced) 1/2 cup Cannabis (finely ground)
1/2 cup Celery (chopped) 2 tbsp Sherry or dry white wine
1 med. Onion (chopped) 1 Turkey or chicken
Mix onion and garlic together and brown in cannabutter. Add remaining ingredients and mix well. Stuff cleaned chicken or turkey and cook bird as needed, dependant on the weight of the bird.
Note: Helps relieve holiday stress and great for appetite building.
DANK APPLE CRISP
6 to 8 Apples (sliced) 1/2 cup Wheat germ
1/2 cup Raisins 1/2 cup Cannabutter (melted)
1/2 cup Water 1/2 cup Honey
1 cubes Rolled oats 2 tsp Cinnamon
1/2 cup Whole wheat flour
Put sliced apples in greased 9×13″ pan. Sprinkle with raisins and water. Heat the cannabutter and honey together and spread over the apples mixture. Combine the rest of the ingredients. Sprinkle evenly over apples. Bake at 350°F degrees for 30 to 40 minutes or until apples are soft.
Note: Serve warm or cold with ice cream of whipped cream
PUMPKIN HIGH PIE
1 (9 inch) unbaked deep dish pie crust 1/2 teaspoon ground ginger
3/4 cup white sugar 1/4 teaspoon ground cloves
1 teaspoon ground cinnamon 2 eggs
1/2 teaspoon salt 1 (15 oz) can 100% Pure Pumpkin
1/2 teaspoon kief* 1 (12 oz) can Evaporated Milk
Preheat oven to 425°F. Combine sugar, salt, kief*, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
(Do not freeze as this will cause the crust to separate from the filling.)
1 Silk Screen Medical Grade Cannabis
“Kiefing” 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 and leaves with crystals on them over a silk screen (110 or 120 screen) on a glass surface. The powder that comes through the screen is then scraped off the glass and used in cooking or for smoking. It is usually a pale green to light brown dependant on the strain of the cannabis.
* Cannabutter recipe, please refer to the first edition of Nug Magazine
Wishing you a happy journey to a healthier you
Peace & Love
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