Recipe

Meet James Beard nominated chef, bestselling author, cannabis culinary pioneer, podcast host, philanthropist, and mental health survivor — Jordan Wagman. Jordan’s unique culinary journey began over campfires in Northern Ontario and progressed to the kitchens of some of the top chefs in the culinary world.

At the age of 12, Jordan was diagnosed with Psoriasis, an often-debilitating autoimmune disease. He was hospitalized numerous times and took medication that would have lasting negative side effects.

Jordan realized at a young age that sunshine was a huge piece to his health puzzle — fast forward to 2014, Jordan found the second piece: a healthy diet. Following one meeting with a naturopath, Jordan removed gluten, dairy, and refined sugar from his diet and began consuming cannabis and, almost immediately, his life changed and he began living a much healthier existence.

Find more of Chef Wagman’s recipes, listen to his podcast “In The Weeds,” shop his favorite cooking supplies, and more at www.jordanwagman.com.

Coconut Crusted Shrimp with Infused Tomato Sauce

Coconut Crusted Shrimp

Serving: 2 servings Preparation time: ~5 mins | Cook time: ~15 mins Tools: Paper towel lined baking sheet

COCONUT CRUSTED SHRIMP INGREDIENTS: 3 cups (750 ml) avocado oil ½ cup (125 ml) potato starch 1 tsp (5 ml) salt 1 tsp (5 ml) freshly ground pepper 2 eggs 1 cup (250 ml) unsweetened shredded coconut ½ lbs (8 oz) 16-20 shrimp, peeled and deveined

DIRECTIONS:

1. Preheat oil to 375 F.

2. In a mixing bowl combine potato starch, ¼ tsp (1 ml) salt, and ¼ tsp (1 ml) pepper and mix well. Set aside.

3. Crack two eggs into a mixing bowl combine with ¼ tsp (1 ml) salt, and ¼ tsp (1 ml) black pepper and mix well. Set aside.

4. In a separate mixing bowl combine coconut with ¼ tsp (1 ml) salt and ¼ tsp (1 ml) black pepper and mix well. Set aside.

5. Place shrimp in potato starch and toss to fully coat. Shake off excess starch and transfer to the egg. Thoroughly coat in egg and transfer to coconut. Thoroughly coat in the shredded coconut and set aside on a plate.

6. Place shrimp in preheated oil and fry until golden brown, about 3 minutes. Remove from heat and transfer to a paper towel lined baking sheet.

7. Season with remaining salt and pepper and serve immediately.

Tip: Coconut Crusted Shrimp can be baked. Preheat the oven to 400 F and bake until golden brown, about ten minutes.

Infused Tomato Sauce

Serving: 2 cups (500 ml) Cook time: ~25 mins Tools: Medium saucepan with tight fitting lid, blender, or immersion blender

INFUSED TOMATO SAUCE INGREDIENTS 2 cups (500 ml) cherry or grape tomatoes 1/3 cup (100 ml) olive oil ¼ cup (60 ml) water ¼ tsp (1 ml) sea salt ¼ tsp (1 ml) freshly ground pepper 2 leaves fresh basil ¼ tsp (1ml) cannabis distillate (see tips)

DIRECTIONS:

1. Rinse tomatoes under warm water, dry, and set aside

2. In a saucepan combine tomatoes, olive oil, water, salt, and pepper and bring to a simmer over low heat until tomato skins begin to split and the juice from the tomatoes has been released, about 20 minutes.

3. Remove from heat, add basil and cannabis, and transfer to a blender or use an immersion blender in the sauce pot and puree until smooth.

4. Use immediately or cool to room temperature, transfer to an air-tight container, and refrigerate up to five days.

TIP: Start low and go slow. If using THC, start with 1-2mg of cannabis per person and titrate up from there in the future until you find your cannabis sweet spot.