 Written by Canna Chef Kim ~ Mother Earth Co- CORNY BLUEBERRY KUSH SALAD op ♥ Proudly serving San Diego MMJ patients (Salad) since 2005 6 ears fresh corn (husked) 1 jalapeño pepper (seeded, fine cut*) ¼ red bell pepper (sliced in strips) This month we have a few new healing recipes for your 1 cup fresh blueberries 3 tbsp. canna olive oil favorite patient with, of course, our medicinal twist! Some 1 small cucumber (sliced) 1 tbsp. electric honey* of the following recipes are taken from Mother Earth Co- 1/2 cup red onion (finely chopped) 1/2 tsp. ground cumin op’s “Special Medicinal Recipes – A Medical Cannabis 1/4 cup fresh cilantro (chopped) 2 tbsp. lime juice Cookbook.” Canna Chef Kim © 2008 Cookbook avail- 3 cloves garlic (chopped fine) able at finer co-ops, collectives, and physician offices, or In a Dutch oven, bring salted water to boiling. Add corn. Cook covered for 5 minutes or until online at www.motherearthcoop.com/products. tender. When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onions, cilantro, garlic, bell peppers, and jalapeño. For dressing, in a screw-top jar, combine lime juice, canna olive oil, electric honey (honey with kief), and cumin. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Recipe makes 6 to 8 servings. NOTE: *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Use caution and wear plastic gloves when working with them. MS. CRAB’S TOASTED PEPPER SOUP (Soups) 4 tbsp. cannabutter* 4 cloves garlic (chopped) 1 small onion (chopped) 2 stalks celery (chopped) 3 tbsp. all purpose flour 2 red bell peppers (chopped)
6 cups vegetable broth 1 cup parsley (fresh chopped) 2 sprigs of thyme (fresh chopped) 1/8 cup cannabis (finely chopped) 1 lb. crab meat (cooked) 1 (8 oz.) pkg. sour cream
Heat 2 tbsp. of cannabutter*(see recipe) with garlic and onions in a large wide pot over medium heat. Add celery and flour, and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Char red bell peppers over gas flame or in a broiler until blackened on all sides. Enclose peppers in a paper bag and let stand for 10 to 13 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons of cannabutter, 1/2 cup of parsley, thyme, and cannabis, and purée until mixture is smooth. Gradually whisk in broth and red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. Add reserved crab meat and a 1/2 cup of chopped parsley to the soup. Simmer until crab meat is heated through, about 2 minutes. Recipe makes 10 healing servings. Note: Soup can be made a day ahead. Cover and refrigerate. This curative soup is great for easing nerves, pain, building an appetite, and reducing nausea. Ladle soup into bowls and serve with a dollop of sour cream or crème fraîche. Garnish with parsley sprigs or cilantro. 50 | NUGMAG.COM