Cannabis Cooking Magazine™ Spring 2019

SPRING 2019

WHERE FOOD & CANNABIS MEET

CANNABIS COOKING MAGAZINE

HOW WE ROLL Elevated Recipes: Season Defying Soups Cinco de Mayo Lifted Paleo Naan Bread Curry Chicken Salad Beauty Juice CBD Easter Desserts

CBD SESAME GINGER DIPPING SAUCE

Fresh Recipes Celebrating Spring & Cannabis CANNABISCOOKINGMAGAZINE.COM

CANNABIS Cooking Magazine

Spring Table Of Contents

03 Foreword:Â Cannabis & Love

04Why Cook With Cannabis?

05 Safe Consumption 06 Brunch Just Got Better 07 Bright Carrot Slaw 08 Lifted Lemon Zing Vinaigrette

09 Elevated Taco Bar 10

Elevated Salsa Ahumada

11

Cast Iron Roasted Black Bean & Carrot Tacos Dreamy Fettuccine Alfredo

12

Mango Cannarita

14

Paleo Naan With Cannabis Ghee

15

Cumin & Cannabis Chicken Curry Salad

17

Light-Hearted Lemon Chicken

21

CBD Spring Egg Bites

22 Season Defying Soups 24 Spring Holiday Fare 30 Frothy Lift Juice 31

Citrus Chia Pudding

32 Carrot Cake Delight INDUSTRY LEADERS

13 Helen Cobb 18 Maia Keller 27 Chef Alex: Sushi Elevated Portland| San Diego editor@cannabiscookingmagazine.com

www.CannabisCookingMagazine.com

Hello dear readers, we should confess something to you...we absolutely love the cannabis plant! For our team here at CCM cannabis is not about getting high. Cannabis is about healing. We love the medicinal aspects of cannabis and what better

Editor & Publisher Devorah Ungerleider-Moore

way to share that love with you than through food-simple, delicious micro-dosed edibles.

Business Director Karmel Ungerleider-Abrams

For us, cannabis-infused edibles and topicals support

Contributing Photo Credits Maia Keller

anti-inflammation, relaxation, sleep, menstrual cycles (Hi-ya later cramps) and is fun in a social setting—some even say

WE HELP YOU GET WHAT YOU NEED IN LIFE.

it’s the new champagne!

Major research shares it

Contact Us

supports health on a greater

editor@cannabiscookingmagazine.com

spectrum.

sales@cannabiascookingmagazine.com www.cannabiscookingmagazine.com

Follow Us @Cannabis_Cooking_Magazine

We encourage you to educate yourself and others about the healing properties of cannabis. Enjoy reading and recipes included in this issue. We welcome your feedback.

If you have story ideas or content to share, feel free to reach out.

Peace, Love, and Happiness!

Karmel & Devorah

Every effort is made to avoid errors and omission. If an error comes to your attention, please accept our sincere apologies and notify us.

Why Cook With Cannabis?

Cannabis is an amazing herb! When it comes to personalized medicine, cannabis can be life-changing and

CANNABIS OFFERS TREMENDOUS HEALING POTENTIAL FOR...

uber powerful when used properly. Common consumption of

Pain relief

cannabis occurs through inhalation, ingestion and topical

Lowering blood

absorption.

sugar Headache relief

Here at Cannabis Cooking Magazine™, we focus on digestion and topical absorption using the whole plant. We cook with whole foods, whole ingredients and cannabis for health, wellness and medicinal benefits.

Treating seizures Reducing Inflammation Natural sleep-aid,

Public demand and economics has spurred legalization

Relaxation support

expanding across the globe making this plant a booming

Weight loss

commodity. As with any healthy ingredient, there’s a good

Weight gain

side and a dark side that comes along with expansion.

(depending on

When it comes to food products, big manufacturers skimp

WE HELP YOU GET WHAT YOU NEED IN LIFE.

on quality, often adding tons of sugar, and neglecting good manufacturing processes. By cooking your own edibles and making topicals, you are in control of the quality. You can choose "Organic". (Cannabis cannot be organically certified, but there are alternative certifictations used in the cannabis industry. Examples: Kind Certified, Clean Green, OMRI approved, OIM). You choose your strain. You control the dose.

If you are curious about using cannabis for health, wellness and seek information about cooking with this beautiful herb, join us monthly at Cannabis Cooking Magazine™. Embark on an epicurious journey this year together with us exploring cooking with cannabis. Enjoy new recipes, learn cooking methods and meet amazing canna chefs. See what culinary experts are doing with cannabis and how you can incorporate cannabis in your life.

strain) Cancer healing Stress reduction Appetite support Can kill cancer cells

Safe Consumption WHEN CONSUMING EDIBLES, PLEASE NOTE THAT EATING CANNABIS INFUSED FOODS IS VERY DIFFERENT THAN SMOKING CANNABIS. CANNABIS INFUSED FOODS METABOLIZE MUCH SLOWER AND THE EFFECTS OF CANNABIS WHEN DIGESTED CAN LAST MUCH LONGER THAN INHALING. IT CAN TAKE EFFECT ANYWHERE BETWEEN 30 MINUTES TO TWO HOURS. IT IS BEST PRACTICE TO LOW-DOSE YOUR EDIBLES UNTIL YOU KNOW HOW YOUR BODY RESPONDS—EVERY

WE HELP YOU GET WHAT YOU NEED IN LIFE.

BODY IS DIFFERENT AND EVERY CANNABIS STRAIN EFFECTS INDIVIDUALS DIFFERENTLY.

A SINGLE STARTING DOSE CAN BE ANYWHERE FROM 2.5MG - 10MG. BEGIN WITH ONE DOSE AND WAIT 90 MINUTES TO NOTICE ANY EFFECTS.

KEEP A JOURNAL ON EFFECTS YOU FEEL. DOSE ACCORDINGLY FOR PERSONAL NEEDS.

ALWAYS CONSULT YOUR PHYSICIAN PRIOR TO ADDING CANNABIS TO YOUR DIET. USE CANNABIS RESPONSIBLY.

BRUNCH JUST GOT BETTER FETTA & OLIVE FRITATTA INGREDIENTS 12 eggs

½ cup hummus 2 Tbsp. canna butter, melted (Total 22.5 mg THC/CBD = 2.5 mg per serving)

¾ cup fetta cheese 1 cup kalamata olives 1 cup chopped spinach Sea salt & Pepper to taste

WE HELP YOU GET WHAT YOU NEED IN LIFE. METHOD

Using an electric mixer, beat eggs, hummus, and melted cannabutter. Beat for 5 minutes till ultra fluffy. Then fold in fetta cheese, kalamata olives, and chopped spinach.

Line an 8-10 inch cake pan, with parchment paper.

Pour frittata mixture into the lined cake pan. Bake in the oven, at 375 degrees for 12-25 minutes until eggs are set.

Remove pan from oven. Let rest for 3 minutes. Lift parchment paper to remove Fritatta from pan and place on wood cutting board or serving plate. Top with fresh cracked pepper and sea salt (optional).

Slice into 9 equal pieces, serve and enjoy.

BRIGHT CARRROT SLAW INGREDIENTS Salad 2 pounds shredded carrots, 15 medium 1 cup thinly sliced leeks 1/2 cup raisins 1 chopped apple 1/2 cup raw walnuts (optional)

Dressing 1/2 cup olive oil 1 Tbsp Cannabis infused olive oil to contain 10 mg THC/CBD (your preference)—adjust the quantity of infused oil to your desired potency. This recipe aims for micro-dosing 2.5 mg per person.

4 tsp apple cider vinegar or juice from 1 lemon Pinch sea salt 1/4 cup maple syrup 1` tsp curry powder

¼ tsp nutmeg ⅛ tsp smoked paprika

WE HELP YOU GET WHAT YOU NEED IN LIFE. 2 cloves garlic, minced

Garnish

Fresh cracked pepper Marigold petals

METHOD

Wash and peel carrots. Using a food processor, shred carrots. Want to save time? Buy carrots already shredded.

In a large salad bowl whisk together all dressing ingredient. Then add carrots, leeks raisins, apple and walnuts to the salad bowl. Toss all ingredients till evenly combined. Garnish with fresh cracked pepper to taste and marigold petals.

Serve immediately.

WELifted HELPLemon Zing Vinaigrette YOU GET WHAT YOU NEED IN LIFE. When you need a go-to dressing that is awesome on

everything...from chicken to spinach salads...this is the one to try!

INGREDIENTS

METHOD

1/4 cup organic olive oil

This recipe is so simple. Place all

1 Tbsp Cannabis infused olive oil to contain

ingredient in a mason jar. Close the lid

10 mg THC/CBD (your preference)—adjust

tight and shake till emulsified. Serve

the quantity of infused oil to your desired

and enjoy immediately and enjoy your

potency. This recipe aims for micro-dosing

Lifted Lemon Zing Vinaigrette.

2.5 mg per person.

1/4 fresh squeezed lemon juice 1/2 teaspoon finely grated lemon zest 1 tsp Dijon mustard 1/4 tsp agave syrup 1 garlic clove, minced Sea salt and fresh ground pepper, to taste

:: Elevated Cooking Hack Grilling lemons before juicing them enhances the flavor and helps yield more juice per lemon.

ELEVATED TACO BAR Here's to an herby Cinco de Mayo!

Let plants elevate your Cinco de Mayo celebration this year by serving up cannabis infused options. These delicious vegetarian tacos feature cast iron roasted carrots, black beans, cannabisinfused fresh salsa and sour cream.

RECIPES Roasted Carrot & Black Bean Tacos Holy hell! These are sooo delicious, it's sinful! Smoked paprika, roasted jalapenos, and carrots mixed with black beans, fresh cilantro, lime juice, and coarse sea salt...

MMMMM!!!!!!

Elevated Salsa Ahumada This almost pureed salsa has a smokey fresh flavor. Perfect for taco topping or chip dipping.

E

MICRO-DOSED

levated Salsa Ahumada FROM

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CANNABIS

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Lifting chips everywhere...

Get your smokey salsa fix and elevate your food with a kick of heat from fresh jalapenos and herby cannabis in Elevated Salsa Ahumada.

IINGREDIENTS

METHOD

8 ripe tomatoes

Using a food processor pulse together 8 ripe tomatoes, chopped

3 fresh jalapeño

peeled onion, peeled garlic, cilantro, jalapeño, the juice and zest

1 bunch of fresh cilantro

from 2 small limes, and smoked paprika till you achieve desired

1 onion

texture of salsa. Some like a thick chop and some like it more

3 cloves of garlic

pureed. You can achieve both with these recipes—pulse to achieve

2 small limes

desired consistency. Transfer salsa to a bowl, stir in cannabis

½ tsp smoked paprika

infused olive oil and sea salt to taste. Serve and enjoy.

½ tsp sea salt (or more to taste)

2 Tbsp cannabis infused olive oil

C

MICRO-DOSED GLUTEN-FREE

ast Iron Roasted Black Bean & Carrot Tacos FROM

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These delicious vegetarian tacos feature cast iron roasted carrots, black beans, and a cannabis-infused spice blend.

INGREDIENTS

METHOD

2 cans organic black beans, washed & drained

Pre-heat oven to 425° F

1 lb carrots, peeled & sliced

Heat cast iron pan on stove top over

1 yellow onion, diced

medium-high heat. Add cannabis infused

1 bunch fresh cilantro, chopped Elevated Taco Seasoning (recipe below) 2 tbsp cannabis infused olive oil 2 tbsp organic first cold pressed olive oil

olive oil, chopped onion, and 2 pinches Elevated Taco Seasoning. Saute' onions till golden. Next, add chopped carrots and drained black beans to the pan. Toss together till evenly distributed. Transfer pan

SIDES 2 cups shredded cabbage

to oven and roast for 10-15 minutes stirring

2 cups shredded cheese

every 3-5 minutes. Carrots should be tender

Salsa

when done and roasted.

12 corn tortillas or ready-made taco shells

Place all sides in a bowl. Warm your taco

*Cast Iron Pan Recommended

shells and build your tacos! Dig in, enjoy and stay lifted.

ELEVATED TACO SEASONING METHOD

INGREDIENTS 5 tsp chili powder

1 tsp dried oregano

Place all ingredients in a mason jar. Tightly

2 tsp cumin

1 tsp dried coriander

connect the lid to jar and shake

2 tsp smoked paprika

1 tsp white pepper

ingredients till evenly combined.

1 tsp Himalayan salt

½ tsp cannabis leaves,

2 tsp garlic powder

dried & crushed (optional)

M

CBD MOCKTAIL

ANGO CANNARITA

FROM

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This icy CBD Mocktail is alcohal free and infused with CDB This tart, sweet, spicy and salty beverage will take you on vacation. Well, not really, but your body and mind might feel like they’re on vacation. Just chillin’. This beverage is non-alcoholic and is still to be consumed by those 21+.

This recipe makes 1 Cannarita—for a party, adjust ingredients per number of people.

INGREDIENTS

METHOD

1/4 cup lime juice

Place spicy jalapeno salt in a shallow plate. Rub lime

1/2 cup mango nectar

wedge on the rim of the glass. Dip your glass upside

¾ cup frozen mango pieces

2 ounces frozen limeade 10mg-20mg Muru Cannamixer, or your favorite water-soluble CBD mixer 1 cup Ice cubes or more for desired thickness Spicy Jalapeno Margarita Salt, to rim

down in the salt that is on the plate. Set cup aside.

Put the lime juice, mango nectar, frozen mango, water-soluble CBD, frozen limeade, and ice into a blender. Blend until a smooth texture is achieved and all ingredients are evenly combined.

glasses

Place 2 slices of jalapenos into your spicy salt-

Lime wedges

rimmed glass. Pour blended Mango Cannarita into

1 Jalapeno , deseeded & sliced thin

the glass. Garnish with a lime wedge and 1 slice of jalapeno. Sip and enjoy.

Industry Leader Female Powerhouse!

Pre-recreational legalization in California, the room was packed at the California Cannabis Convention in Anaheim, CA, where the cannabis industry was on pins and needles waiting to hear cannabis’ future in the golden state. There happened to be three vacant seats in the middle of the room, one held with a bag. My colleague and I grabbed the two vacant seats with hope that the third seat holding the bag, was not meant to hold all three. As the keynote speaker was about to begin, along came a brunette, with amazing vibrant energy about her. She picked up the bag, sat in its’ place, introduced herself, and that is how I met Miss Helen Cobb!

After the main address, we chatted it up and immediately connected with her enthusiasm to change the world through cannabis

Helen Cobb

By Devorah Ungerleider-Moore

education, advocacy, and guidance!

:: Her Cannabis Story—Being young, wild and free at age 18 Helen experienced cannabis for the first time and loved the euphoric peaceful feeling. She traveled with a band, and no matter where they were on tour, cannabis brought a calm to the group. Life went on and she started a new chapter settling-down, marrying, having children and embracing family-life. Twelve years passed and divorce happened causing her to fall into a great depression.

During this transitional time in her life, she joined forces with a man she met whom shared a common interest and belief in cannabis. They started to grow cannabis as a hobby, which soon turned into a full-time job during the early days of the cannabis collective model in California.

She collected over 45 genetic plants producing beautiful clones and flower in Sonoma County.

As the cannabis industry grew, so did demand for Helen’s skills and knowledge base. From managing different cannabis dispensaries, collectives and cultivation projects, she has been on the front lines fighting for cannabis legalization. Helen has been in the Medical Marijuana industry for over a decade. She was general manager at Telegraph Health Center, a permitted coop dispensary in Oakland, California, is a national consultant for dispensaries, and cannabis/hemp product line development. She is currently part of a team launching a cannabis-friendly multi-use entertainment venue in Oakland California. Helen is extremely well versed in the state-to-state ever-changing laws and has helped hundreds of patients through chronic pain, depression, addiction, cancer—the ailment list goes on and on.

With her heart of gold and a grand understanding of the cannabis plant from a genetic perspective, she believes cannabis can save the world—one person at a time.

If you are patient or a curious cannabis consumer with questions about how cannabis can help you or someone you know, write to us at editor@CannabisCookingMagazine.com with “Ask Helen” as your subject line. We’ll pick one question each quarter for Helen to answer and publish her response.

Changing the world one patient at a time ** Helen consults with physicians on product-line development, along with dispensary owners, nationally, helping to establish medical dispensaries based on supporting needs of the patients they serve.

Helen Cobb

Paleo Naan With Cannabis Ghee Naan...the bread loved worldwide! This Naan bread recipe is an elevated twist to the beloved classic flatbread—you may love this version better than what you get at your favorite Indian restaurant. This recipe is grain free which lends itself nicely to gluten-free, paleo and whole 30 lifestyles. Perfect for anyone trying to avoid inflammatory foods. This bread is finished with delicious Cannabis-Infused Ghee. Always make your ghee 24 hours ahead of the the bread. If you have cannabis-infused ghee on-hand, jump right into making this delicious naan.

PALEO Naan With Cannabis Infused Ghee Makes 12 naan INGREDIENTS 1 cup almond flour 1 cup tapioca flour or arrowroot flour 2 cups coconut milk, canned full fat 1 pinch sea salt Cannabis Infused Ghee to brush on both sides of each piece of Naan Sea salt, to finish (optional) Dried Fennel Seeds (optional garnish) METHOD Preheat a nonstick pan over medium heat.

Preheat oven 400° F Mix almond flour, tapioca flour, and coconut milk together in large bowl.

Spoon in roughly ¼ cup batter into hot pan. The batter should fluff up, be firm and dull around the edges, flip it over and cook the other side.

Spread the desired amount of cannabis-infused ghee atop each hot paleo naan bread and sprinkle with sea salt. Place bread in the oven for 5 minutes then serve. Enjoy immediately.

Cannabis Infused Ghee

Choose your own adventure: To make CBD or THC infused Ghee simply... choose the proper cannabis flower/craft hemp that provides medicinal qualities desired and follow instructions below. Also, remember to label the container of medicated ghee for responsible use.

INGRERDIENTS 1 lb Butter - grass fed unsalted 1 Pinch of smoked cherrywood sea salt or salt of choice 1/4 tsp decarboxylated powdered CBD/THC rich cannabis flower or herb of choice (optional) 2 Tbsp. CBD/THC Oil (320 mg THC/CBD = 10 mg per Tbsp) -optional Cheesecloth or strainer 1 16 oz jar (room temperature) METHOD Place butter in a heavy-bottomed saucepan and melt over mediumhigh heat. Traditionally this mixture is not stirred during melting or heating process.

Watch the melting butter. You will see milk solids floating to the surface as it starts to come to a boil. Look and listen to the ghee rapid bowl. Once the butter starts to rapid boil, turn the heat down to medium-low.

Once the boil slows down and the bubbles become small, tight, slowed with a little golden brown hue around the edges and bottom, allow the milk fat to sink to the bottom of the pan, brown and become a bit fragrant. Stir in cannabis flower. Turn off the heat and allow to cool for 5 minutes.

Pour Ghee from heavy saucepan through a cheesecloth filter into a glass jar/storage container. Stir in sea salt and CBD/THC oil to ghee.

Leave out on the counter until completely cooled and solidified.

Store covered at room temperature up to a month or in the refrigerator for three months..

CUMIN & CANNABIS CHICKEN CURRY Ingredients 4 cups diced poached chicken 2 stalks celery, diced 4 green onions, chopped 1 tsp cumin 1 tsp yellow curry powder 1 Tbsp fresh dill, finely chopped 2 Tbsp cannabis-infused honey ½ cup raisins ¼ cup pecans, chopped 1 cup prepared or homemade mayonnaise 1 Tbsp freshly squeezed lemon juice 1 tsp sea salt (or to taste) ½ tsp white pepper (or to taste)

Method In a large mixing bowl, whisk together mayonnaise, cannabis-infused honey, cumin, yellow curry powder, and lemon juice. Next, fold in shredded chicken, celery, dill, walnuts, raisins and green onions. Mix gently until combined.

Refrigerate until ready to serve.

Serve over a fresh bed of greens or between two slices of bread as a sandwich.

Pairs perfect with the paleo Naan bread recipe in this issue.

Serves 4

A CHILLED SALAD

L

ight-Hearted Lemon Chicken FROM CANNABIS

COOKING

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TEST

KITCHEN

This beautiful Light-Hearted Lemon Chicken rice bowl is slow-cooked soul food made with beautiful cannabis-infused Myer Lemon sauce. Super delicious, perfectly fresh for spring, and easy to make especially with a little food prep. You'll need to set your slow-cooker on low letting chicken cook all day while you are away. If you have a rice cooker, go ahead and set that too. That way, by dinner time, chicken is ready to perfectly pull apart and rice is cooked! All you'll need to do is cook the sauce, saute up some shredded carrots, green onions, and shredded cabbage. You can probably find bags of those veggies shredded up already in a bag at your local grocer if you want to save your self the slicing time.

Look for pre-cut slaw. After sauteing up your veggies, toss in your pulled chicken and lemon sauce. Then plate atop a bowl of cooked rice and enjoy!

LIGHT-HEARTED ELEVATED LEMON SAUCE INGREDIENTS 2 cups lemon flavored sparkling water 1⁄2 cup fresh squeezed lemon juice, (4-6 large Meyer lemons)

METHOD In a saucepan bring lemon flavored sparkling water to a boil. Add lemon juice, maple syrup, and lemon zest. Return mixture to a boil.

In a separate bowl, blend together tapioca starch, Xanthum Gum and cold water. Pour mixture into lemon sauce and stir until well combined.

½ cup maple syrup 4 tsp cannabis-infused honey 1 lemon, zest of 1⁄4 cup tapioca starch

Cook until thickened, stirring frequently. Remove from heat. Stir in cannabis-infused honey and sea salt to taste.

¼ tsp Xanthum Gum 1⁄4 cup cold water 1 pinch sea salt

Use right away or store sauce in an airtight glass container and refrigerate for up to 1-week if not using right away. When ready to use, simply place the jar in a bowl of warm water to loosen the sauce prior to use. It firms when chilled.

RECIPES

LIGHT-HEARTED LEMON CHICKEN BOWL

SLOW-COOKED PULLED CHICKEN INGREDIENTS 4 chicken breasts 1 sliced lemon 1 bay leaf 4 cups chicken broth—unsalted

METHOD Place chicken breasts and bay leaf in the bottom of slow-cooker.

Sprinkle sea salt and lemon slices evenly atop chicken. Pour in chicken broth over chicken and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken from crockpot and shred with two forks.

Pinch of sea salt Use the chicken right away in Light-Hearted Lemon Chicken Bowl.

Build Your Bowls INGREDIENTS 2 Tbsp organic sesame oil 2-3 bags of shredded slaw ( a blend of shredded carrots, and purple and green cabbage)

METHOD In large pan or wok, add oil, garlic and vegetables. Saute over medium-high heat for 3-5 minutes. Toss in shredded chicken and lemon sauce. Continue tossing till lemon sauce evenly coats ingredients.

3 green onions, chopped 2 cloves garlic, diced Slow-cooked pulled chicken Light-Hearted Lemon Sauce Tamari/ soy sauce or coconut aminos to taste Ground white pepper, to taste Cooked Rice

Plate: Place rice in bottom of each bowl or plate. Then scoop out LightHearted Lemon Chicken Saute and place atop rice. Add tamari or soy sauce for seasoning if needed. Serve-up, sit back and enjoy!

Industry Leader Female Powerhouse!

Maia Keller is a CoFounder and Herbal Formulations Specialist at The Lighthearted Farmer.

Alongside her passion of herbal formulation, Maia loves to explore where herbal medicine meets culinary arts. She cooks with the understanding that what we eat everyday is one of the most powerful tools we can use to heal ourselves.

Every ingredient that goes into one of Maia’s recipes has a medicinal purpose.

Through combining healing ingredients, she creates delicious food that can nourish, balance and heal the body.

The Lighthearted Farmer.

Maia Keller

"Our CBD rich hemp is organically grown alongside an array of other herbs and flowers.

of the soil. We promote biodiversity in our soil in the form of bacteria, mycelium and other fungi as well as protozoa and nematodes. And like with everything, we farm Lightheartedly.

Things that are sustainable, last. And the light that is in us is eternal. The Lighthearted Farmer is one large organism, working together in harmony. We consider the whole in everything we do. Each action has a ripple effect. So we treat each aspect of our business with care and respect. We are cultivating a healthier future and a healthier environment. We are excited about every part of this creation. Everything is connected, so why not care for every piece?"

Follow: @thelightheartedfarmer And find their products online: www.thelightheartedfarmer.com

"We consider the whole in everything we do."

We employ the intelligence of biology and are stewards

Maia Keller

CBD Spring Egg Bites from The Lighthearted Farmer Recipe and photo by Maia Keller Try these delicious CBD Spring / Easter Egg Bites all season long. This recipe makes 6 eggs per flavor.

Each egg contains 10mg of CBD. Ingredients Blueberry Lavender 3 Tbsp + 1 tsp powdered freeze-dried blueberries 3 Tbsp + 1 tsp melted coconut butter 2 Tbsp melted coconut oil 2 tsp raw local honey 3 ml Lavender Liquid Ease Egg Silicone Mold (Amazon Link) Strawberry Hemp 3 Tbsp + 1 tsp. powdered freeze-dried strawberries 3 Tbsp + 1 tsp. melted coconut butter 2 Tbsp melted coconut oil 2 tsp raw local honey 3 ml Pure Hemp Liquid Ease

Method Using a coffee grinder , grind a 1.2 oz bag of freezedried berries into a fine powder. Measure out 1 TBSP + 1 tsp for one batch. Leftover powdered fruit can be stored in a mason jar or used to make a second batch!

In a bowl, mix together powdered berries, melted coconut butter, melted coconut oil, honey, and Liquid Ease. (See Notes on how to make your own coconut butter!)

Fill 12 spaces of your egg silicone mold.

Refrigerate until solid. This will take about 20-30 minutes. Once solid, pop your egg halves out of the mold.

To assemble your eggs, rub your finger firmly on the flat side of one egg half until you feel the surface begin to soften. Press another egg half onto the softened side. Press the egg together firmly. Rub your finger along the line where two halves meet until the line no longer shows.

Store your eggs in an airtight container in the fridge.

Enjoy!

SEASON DEFYING SOUPS CUP 'O WELLNESS

Cannabis infused soups are season-defying and provide a simple micro-dosing method.

Pairing hemp with other nourishing herbs provides unique wellness support. These recipes use cannabis-infused oils, infused honey and water-soluble craft hemp CBD in soup recipes for micro dosing ease.

RECIPES Split Pea Bliss This clean elevated soup is a vegan twist on traditional split pea.

It’s high in fiber, vitamin K, potassium, magnesium and added CBD. Hi-Ya! Turkey Soup This sore throat soother karatekicks colds & allergies any day of the week. Elevated Turkey Soup.

A full flavored crowd pleaser filled with healing nutrients.

Cosmic CBD Carrot Ginger Soup This anti-inflammatory and antibacterial "super soup" is loaded with fiber, vitamins A and K, along with the minerals potassium and iron. It's cleansing spices energize the mind and body.

SEASON DEFYING SOUPS

HIGH-YA TURKEY SOUP METHOD Over medium heat, dry roast dry herbs (curry, turmeric, peppercorns, dill) in large stock pot for 1 minute. Add cannabis infused coconut oil and chopped onions—stir until onions are translucent. Add in all other chopped veggies and sea salt—stir to mix, then cover pot with lid cooking on low for 20 minutes. Your veggies should sweat.

INGREDIENTS 2 Tbsp. yellow curry powder 1 tsp. turmeric powder 10 peppercorns 3 Tbsp. dried dill 2 Tbsp. cannabis infused coconut oil 2 whole large yellow onions—chopped 1 head organic celery—chopped 1 lb organic carrots—peeled and chopped ½ organic turkey breast—bone-in

1 gallon water ⅛ cup sea salt

4 Tbsp. apple cider vinegar

Place turkey on top of veggies in stock pot and add one gallon of distilled water. Bring water to a gentle boil over high heat for 5 minutes. Reduce heat, add in apple cider vinegar and continue simmering for 2 hours. [The vinegar draws out vital nutrients from turkey bones].

After simmering for 2 hours, carefully remove turkey breast from soup (this will be very hot and will burn you, so please use a spoon or tongs) and place it on a cutting board. Allow turkey to cool. Then cut turkey meat off of the bone in bite size pieces—it should pull apart with ease. Return turkey meat to soup pot.

Taste soup. Add sea salt and pepper to your liking. Serve and enjoy. This soup freezes very well and also builds flavor over time. Making this recipe a day before serving works in your favor.

SPLIT PEA BLISS SOUP INGREDIENTS

3 cloves garlic—minced

2 tsp. coconut aminos—optional

1 tsp. thyme

2 bay leaves

Sea salt—to taste

1 tsp. oregano

3 celery stalks—chopped

Cracked pepper— to taste

1 tsp. cumin powder

4 large carrots—chopped

½ Cup fresh parsley—rough chopped

1 tsp. smoked paprika

1/4 head of cabbage—chopped

Green onion—chopped for garnish

2 Tbsp. olive oil

1 lb. green split peas (2 ¼ cup)—rinsed

6 tsp. water soluble CBD drops

1 onion—chopped

3 Cups water

(10 mg per cup)

3 Cups white wine METHOD In large soup pot dry roast thyme, oregano, cumin powder and smoked paprika opening up the aromatics for 1-2 minutes. Add in cannabis infused olive oil, chopped onion, and garlic.

Saute' on low till onions are translucent. Next, add bay leaves, celery, carrots and cabbage to pot stirring till mixed and cover the pot with lid. Allow veggies and spices to sweat on low for 10 minutes. Add rinsed split peas, water and wine and a few generous pinches of sea salt. Bring to a boil. Then reduce heat to low, simmering for 2 hours.

Using an immersion blender, puree soup in the pot for a smooth texture. Then add in coconut aminos and fresh chopped parsley, stirring gently to combine. Ladle soup into bowls, and stir in 1 tsp (2.5 mg -10 mg) of CBD per serving. By adding the CBD at the end, you have more control over personal dosing, giving you an option to increase or decrease your desired amount. Garnish with chopped green onions (optional).

SPRING HOLIDAY FARE

BIRDS NEST MACAROONS

P. 17

Come fly away with us this season with a sweet treat —macaroons. This simple and festive treat may just make you tweet.

HORSERADISH ELEVATED

P. 16

Let this hot stuff take you to another level. You can eat this straight up, mix it with sour cream for a sauce perfect to pair with roast beef or heck, serve it at your adult seder table for Passover. Whenever you like horseradish, this recipe takes it up a level.

FLOATING MATZO BALLS OY VEY! Bring on the most amazing matzo balls ever!

These bad boys are gluten-free and elevated. Classic Jewish soul food up-leveled. The light fluffy magic comes from sparkling water, quinoa flakes and cannabis—no sinkers here—perfect for your Sedar table or any day of the week!

P. 16

RECIPES

SPRING HOLIDAY FARE

BIRDS NEST MACAROONS Makes 10 cookies INGREDIENTS 1 large egg white 2/3 cup sweetened condensed milk (for non-dairy

METHOD Preheat oven to 325°F. Line baking sheet with parchment paper.

use coconut condensed milk)

In a large bowl, combine egg white, sweetened condensed milk, vanilla extract, cannabis tincture, and salt. Fold in shredded 1 tsp organic vanilla extract coconut until evenly covered to make Bird Nest batter.

1 tsp cannabis tincture (25 mg THC/CBD = 2.5 mg Spoon out 2 Tablespoons of Bird Nest batter and place onto per macaroon) prepared baking sheet. Using the back of a spoon press down in the center of the bird nest scoop to create the “nest” shape. Repeat 1/8 tsp salt till you have 10 Bird Nest Cookies.

3 1/2 cups sweetened coconut Bake cookies for 18 to 22 minutes, or until slightly golden brown on the bottom.

Remove from oven and allow cookies to rest until they are firm.

Then transfer to cooling rack to completely cool down prior to serving.

Place 4-6 Jordan almonds in the center of each nest. Then serve and enjoy or store in airtight containers till ready to consume.

Make sure to always label cookies so people know this is an elevated dessert.

HORSERADISH ELEVATED Yields 1 1/2 Cups INGREDIENTS 1 pound fresh horseradish root 4 tablespoons apple cider vinegar 4 tablespoons lemon juice 180 mg CBD or THC Rosin (look for solventless, we recommend the brand Grasse) 2 1/2 teaspoons kosher salt

*this provides 2.5 mg per tsp horseradish

METHOD Using a food processor, grate peeled horseradish root. Squeeze lemon juice into a small glass bowl with rosin. Then place the bowl with lemon juice and rosin in the microwave for 20 seconds. Remove bowl from microwave and use a spoon to stir lemon juice and rosin together until rosin liquifies and incorporates completely with the juice. Combine grated horseradish, apple cider vinegar, elevated lemon juice, and salt in food processor. Pulse food processor till you have a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.

RECIPES

SPRING HOLIDAY FARE

FLOATING MATZO BALLS Yields 18 Matzo Balls - six servings (3 per bowl) INGREDIENTS 1 cup GF matzo meal (DIY:) Use a food processor chop GF matzo until fine powder 1/4 cup quinoa flakes 4 whole large eggs 1/2 cup cannabis-infused olive oil (total of 27 mg CBD/THC = 1.5 mg per matzo ball) 1/4 cup sparkling water 1/2 tsp sea salt 1/4 tsp pepper *If your cannabis infused oil has a higher concentration than 27 mg of CBD/THC per 1/2 cup, then only use a little

METHOD In a large bowl whisk eggs, oil, salt & pepper together.

Add sparkling water & whisk until a little frothy. Add matzo meal & quinoa flakes. Stir until well blended.

Cover bowl and set aside in the refrigerator for 30-60 minutes.

Fill large pot ½-3/4 full of water. Bring to a boil.

Remove mix from refrigerator. Moisten hands with cold water. Form mixture into balls about one inch in diameter and drop balls into boiling water. Reduce heat and simmer for about 40 minutes. Rotate all of the matzo balls halfway through the cooking so all sides are thoroughly cooked.

When soup is ready, add Matzo balls and heat soup for 15 minutes prior to serving.

olive oil, and the balance can be non-infused olive oil to make up the total oil required for the recipe; 1/2 cup.

MATZO BALL SWIMMING POOL (Chicken Soup) Serves 4 INGREDIENTS 1 whole chicken + neck 2 whole onions washed with skin left on but ends sliced off 2 inches fresh ginger sliced in half 1 stalk lemongrass sliced diagonally into 6 pieces 2 Tbsp yellow curry powder 4 large carrots peeled and sliced diagonally 2 Tbsp fresh chopped dill pepper to taste 32 ounces water or whatever fills your soup pot 1/2 cup chives for garnish chopped

METHOD You may need a chicken soup recipe to go along with your Gluten-Free Matzo Balls. Here is a delicious recipe.

In a large soup pot dry roast, onions, ginger, lemon grass. Add chicken, water, carrots, dill and pepper.

Bring water to a boil then reduce heat and cook on medium low heat for 2 ½ hours, lid on. During the last 15 minutes of cooking, add your Matzo balls.

Serve and sprinkle chives atop. Enjoy!

CHEF

Sushi—clean in

flavor and rich in history. This cuisine has spread far and wide turning into a true art of flavor pairing and

Let Chef Alex dazzle you with delicious sushi and beautiful presentation. Every dish he makes is special.

plaiting.

One chef, Chef Alex, reinvents sushi for every customer that sits at Rimel’s Zenbu Sushi bar in Cardiff, CA.

With a stash of collected private dishes in back, brought to him from globe-trotting patrons, he plates sushi with a special

We went to Alex to learn “how to roll”

touch—food is art on a plate.

sushi. Similar to rolling a joint, right? Just with nutritious food.

Thanks to a Magical Butter Machine, we elevated the dipping sauce with CBD drops and Shiso, a Japanese plant known for anti-inflammatory benefits. Alex reinvented soy sauce with this mix. .

Visit Chef Alex at Rimel’s Zenbu in Cardiff, CA. If your sushi arrives on a special plate, you’re probably a regular, and you know it’s from Alex.

Otherwise, just ask to see him. He's a ton of fun!

ALEX

CHEF

Making sushi at home is super fun!

ALEX

CONTINUED

In terms of prep,

you'll need to make sushi rice, Shiso infused ghee and dipping sauce a head of time. Then get your sushi grade fresh fish and fixings, like avocado, sprouts, micro greens, mango etc...alas, time to roll on my friends and enjoy the fruits of your labor! Check out recipes below, inspired from Chef Alex, to guide you in sushi making.

Sauce: Ingredients

½ Cup Ghee 1 Cup Shiso Leaves (Shiso is a plant believed to help prevent anemia and contain cancer-fighting properties) High CBD Cannabis Flower (optional)

Method 1. Put in Magical Butter Machine - Ghee, Shiso leaves 2. Follow MGB directions on how to make butter.

3. Strain butter 4. Add a total of 5 mg cannabis infused oil to the Shiso butter, mix well 3. Set aside.

Sushi Rice: 2 Cup short-grain Japanese rice 1/4 Cup white wine vinegar 1/4 Cup rice vinegar 1/4 Cup date sugar 2 Tbsp. umami sea salt (Oaktown Spice Shop)

1. Rinse the rice, 2x, then drain, let it sit in the colander for 10 minutes.

2. Cook the rice in a rice cooker according to the manufacturer's instructions.

2a. Do not fear if you don’t have a rice cooker, here is an alternative method. In a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.

Recipe continues....

Keep an eye on Chef Alex by following him on Instagram @alex86k

RECIPES

SUSHI CONTINUED

SUSHI

SUSHI RICE 3. Meanwhile, in a small saucepan, combine the white wine vinegar, rice vinegar, date sugar and umami sea salt and warm over moderate heat, stirring to dissolve the date sugar.

4. Transfer the rice to a very large bowl.

Sprinkle 1/2 cup of the seasoned vinegar all over the rice. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the balance of the seasoning. Fan the rice while mixing it to help it dry. Cover the rice with a damp towel to keep warm.

SUSHI ROLL TOOLS Sharp Knife Bamboo Sushi Rolling Mat Plastic wrap Bowl of cold water Nori (seaweed sheet, the darker the color, the higher quality) Sushi Rice {Sushi Roll Filling ingredients}

METHOD Place Bamboo mat on a flat surface and line it with a piece of plastic wrap.

Place a piece of nori (shiny side down) on the plastic wrap Dip fingers in water, scoop out some rice and place onto nori Mash rice until a thin layer covers the nori leaving a

ž inch uncovered at top of the nori

sheet. (If your hands start getting sticky, dip them in the water.)

Now place thin layers of filling ingredients in rows on top of the rice layer Now start to roll from the bottom up squeezing the roll toward you with each roll.

Once your roll is complete, dab a little water across the top to seal the end.

Place fish on the outside of the top of the sushi roll.

Drizzle the warm shiso infused butter over the top of the roll Dip your sharp knife in water; slice middle of sushi roll Wipe your knife with clean towel Dip knife in water Slice each half in half again; repeat steps  10-12 until you reach a total of (8) eight pieces.

Plate with garnish of wasabi, tamari sauce, pickled ginger

Frothy Lift Be well and allow your skin to glow with this beautiful blend of carrots, apples, beets, celery, citrus, cannabis and a kick of ginger. The frothy top is like natures cotton candy.

Serves 4

CARROT BEAUTY 4 Organic Carrots 4 organic Fuji apples 1 lemon 3 stocks celery 2-inch piece of ginger 15 cannabis/hemp leaves

Run carrots, apples, celery, lemon, ginger, and cannabis leaves through your juicer (alternating carrot, apple, celery, lemon, leaves, ginger etc) according to juicer manufacturer's instructions.

WE HELP YOU GET WHAT YOUÂ NEED IN LIFE. BEETRIS

2 red beets

2 organic golden delicious apples 2 oranges, peeled 1 lemon

2 inch piece of ginger

15 cannabis/hemp leaves

Beets, apples, oranges, lemon, ginger, and cannabis leaves through a juicer (alternating beets, apples, oranges, lemon, ginger leaves, etc) according to juicer manufacturer's instructions.

TOGETHER AT LAST! Once both juices are made, scoop the frothy foam that naturally floats on the top of juice into two separate bowls. Then pour

½ cup of each juice into

a serving cup. Then generously top with a scoop of foam from each juice. Sip and enjoy.

CITRUS CHIA PUDDING INGREDIENTS 2 cups unsweetened almond milk or any alternative dairy 1/2 cup Chia Seeds 2 tbsp vanilla extract 2 whole clementines or tangerines 1 tsp almond extract 1/8 cup honey 1/8 cup cannabis infused honey

METHOD In a medium bowl , whisk together almond milk, honey, cannabis infused honey, vanilla extract and almond extract till well combined.

Stir chia seeds in to the mixture.

WE HELP YOU GET WHAT YOU NEED IN LIFE.

Zest one clementine and add into the pudding mixture.

Now peel both clementines, separate slices and add them to the pudding.

Gently stir and refrigerate.

In about 6 hour (or so) stir pudding to evenly distribute seeds. Continue to refrigerate overnight.

Feel free to add additional clementine wedges atop pudding prior to serving— enjoy!

If you like this recipe, make sure to like us on Instagram. @Cannabis_Cooking_Magazne

Drop us a line—We love to hear from you!

CCM'S

KITCHEN

RECIPE

Carrot Cake Delight

This recipe is deliciously moist, gluten-free and rich.

I

TEST

Made with Canna Butter, Spices & Love

ngredients:

1/4 cup vegetable oil 1/4 cup cannabis/ hemp infused butter 2 cups almond flour

Method

1 cup tapioca flour 1

½ tsp. kosher salt

Preheat the oven to 350°F.

1 tsp. baking powder

Prep the pan: Grease bundt pan and dust with date sugar

2 tsp. ground cardamom

so the entire pan has a thin layer of sugar covering every

2 tsp. ground cinnamon

edge of the pan. The sugar should stick nicely to the

2 tsp. Chinese 5 spice blend

greased pan. This helps to release the cake after it’s

½ tsp. baking soda

baked and gives it a signature sugared crust.

5 large eggs 1

¼ cups dark brown sugar

1 tsp. vanilla extract

¾ cup pecans, finely chopped

In a large bowl whisk together almond flour, tapioca flour, all ground spices, and baking soda. Set aside.

Next, in an electric mixer whip together brown sugar and

1 cup raisins

eggs till fully fluffy (may take 3 to 5 minutes). Then add

1 cup date sugar for dusting pan

softened cannabutter, oil and vanilla extract. Mix together on medium speed till evenly combined.

Please note:

Add dry ingredients one cup at a time to the wet

*Use the amount of infused butter to provide 20 mg THC/CBD. Then use regular butter to give you a total of 1/4 cup butter

ingredients. Mix gently till all dry ingredients are fully combined. Do not over mix. Fold in carrots, raisins, and nuts.

depending upon potency of butter used.

Pour cake batter into the prepared pan until

⅔ the way

Makes

full. If you have extra batter, make a couple of cupcakes

8 slices

as tasters—it all depends on the size of your bundt pan.

Contains

Bake for 40-50 minutes or until cake is done. It will start to

20 mg THC/CBD in

turn darker brown on top and appear to firm. To confirm

entire cake,

cake is baked, insert a toothpick or long skewer into the

2.5 mg THC/CBD per

center of the cake. If the skewer comes out clean, it is

slice

ready to remove from the oven.

Remove cake from the oven, and gently loosen its edges using a heatproof silicone spatula. Turn the bundt pan over onto a cooling rack. After 15 minutes, lift the pan off the cake, and allow it to cool completely.

Just before serving, feel free to garnish with a sifted shower of confectioners' sugar over the top and some fresh shredded carrots. A small scoop of vanilla nicecream pairs perfectly!

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