SUMMER 2019
WHERE FOOD & CANNABIS MEET
CANNABIS COOKING MAGAZINE
FOOD IS MEDICINE THE CBD ISSUE
Best Elevated Recipes: Summer Smoothies Power Salads Rhubarb Strawberry & CBD Crisp The Perfect Elevated GFGraham Cracker Grilling-Up Goodness: Sauces, Marintes & More
Popsicle Nation CBD Sun Grown Cannabis CANNABISCOOKINGMAGAZINE.COM
CANNABIS Cooking Magazine
Summer Table Of Contents
03
Foreword:Â Cannabis & Love
04
Why Cook With Cannabis?
05
Safe Consumption
06
East Fork Cultivars: CBD Sungrown
12
Breakfast Ideas: Rise Avocado Toast Salmon & Cream Cheese Flourless Banana Pancakes Strawberry Avocado Elation Smoothie Meditative Mint Smoothie
19 20
Like Water For Chocolate Sealust Elevated Clam Chowder Old School Bucket Smoked Fish Sumac, Sake &CBD Grilled Shrimp Crabstack
26 30
Rising Leaf Farms Cool Popsicles Raspberry Sage & CBD Elevate4d Pride
32
Sweet Summer S'more Graham Crackers (GF) Strawberry Rhubarb Crisp Easy Infused Ice Cream Sandwich Coconut Lime CBD Cake (Paleo) Infused Vanilla Ice Cream
44
Summer Grub Infused Watermelon BBQ Sauce Honey Sriracha Pulled Chicken Yogurt, Curry &Cannabis Grilled Chicken Infused Mango Salsa Summer Squash Bites Tomato, Lemon Cucumbers & Tarragon Lifted Lentil, Peach & Avocado Bowl Watermelon Salad Goji Ashwagandha Energy Bars Lemon Blueberry Loaf Cake Elevated Meyer Lemon Pie
17 38 41
INDUSTRY LEADERS Lauren Von Der Pool Fork n' Flower Chef Unika
Portland| San Diego editor@cannabiscookingmagazine.com
www.CannabisCookingMagazine.com
Hello dear readers,
Happy Summer! Thanks for picking up a copy of Cannabis Cooking Magazine for your summer reading!
We absolutely love the cannabis plant! For our team here at CCM, cannabis is not about getting high. Cannabis
Editor & Publisher Devorah Ungerleider-Moore
is about healing. We love to educate and help normalize the medicinal & recreational aspects of cannabis.
Business Director Karmel Ungerleider-Abrams
What better way to share that love with you than through food--simple,
Contributing Photos Provided By:
delicious micro-dosed
Maia Keller
edibles.
Lauren Von Der Pool Unika Noiel
WE HELP YOU GET WHAT YOU NEED IN LIFE.
Cannabis-infused edibles
ForknFlower
and topicals can support
Rising Leaf Farms
anti-inflammation, relaxation,
East Fork Cultivars
Contact Us
editor@cannabiscookingmagazine.com
sleep, menstrual cycles (Hi-ya later cramps) and is fun in a social setting—some even say it’s the new champagne!
sales@cannabiascookingmagazine.com
We encourage you to
www.cannabiscookingmagazine.com
educate yourself and others about the healing properties of cannabis.
Follow Us @Cannabis_Cooking_Magazine Enjoy reading featured
If you have story ideas or content to share, feel
stories and recipes included in this issue. We welcome
free to reach out.
your feedback.
Every effort is made to avoid errors and omission. If an error comes to your attention, please accept our sincere apologies and notify us.
Peace, Love, and Happiness! Devorah & Karmel
Why Cook With Cannabis? Cannabis is an amazing herb! When it comes to personalized medicine, cannabis can be life-changing and uber powerful when used properly. Common consumption of cannabis occurs through inhalation, ingestion and topical absorption.
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.
CANNABIS OFFERS TREMENDOUS HEALING POTENTIAL FOR... Pain relief Lowering blood sugar Headache relief Treating seizures Reducing Inflammation Natural sleep-aid
Public demand and economics has spurred legalization
Relaxation support Weight loss
expanding across the globe making this plant a booming
Weight gain
commodity. As with any healthy ingredient, there’s a good
Cancer healing
side and a dark side that comes along with expansion.
Stress reduction
When it comes to food products, big manufacturers skimp
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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". (Although you can get organic certified hemp. 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.
Appetite support Can kill cancer cells
Safe Consumption WHEN CONSUMING EDIBLES, PLEASE NOTE, 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.
EXCLUSIVE
CBD FROM CRAFT CANNABIS & HEMP
CBD LEADER High quality CBD is synonymous with East
When we first caught up with this team, we had the opportunity to
Fork Cultivars, the first ever USDA
speak with Mason Walker, CEO and Anna Symmonds, Education
Certified Organic craft hemp located in
Director. Their mission is to develop and preserve sustainable, sun-
Takilma, Oregon. They focus on and grow
grown farming methods to produce high-quality, genetically diverse,
high quality CBD cultivars at their 100%
cbd-rich cannabis and craft hemp with a resolute commitment to
sungrown Clean Green Certified farm
education and environmental and social responsibility. This company
while using regenerative farming practices.
grew out of the love for Wesley, the oldest brother of
FEATURE
This is sun-grown cannabis !
Nathan and Aaron Howard - East Fork Cultivars Owners, who fought neurofibromatosis and a range of other medical conditions. The brothers worked on finding alternative medicines which would help with his pain management. Hence the beginnings of East Fork Cultivars farm focusing on the brotherhood of wellness, phyto diversity, CBD rich strains 1:1 all the way to 20:1 ratios of CBD to THC. East Fork hosts one real harvest per year and grows 40 distinct varieties- 15 of them are production varieties, with about 60% being experimental. They have a full breeding program. Out of the 6000 seeds they produce they only select for the highest quality in the following categories; pest resistance, regional, cannabinoidal & terpene content with a goal of creating a highly renowned genetic library. Not only do they have amazing farming practices, but they also have bling from some of the most prestigious cannabis competitions around. The most recent and one of the most anticipated events for prestigious awards this year was held over the third weekend of May in Portland Oregon, 2019 Cultivation Classic. This competition is for cannabis flower grown free of synthetic pesticides, herbicides, fungicides and mineral salt fertilizers. East Fork Cultivars walked away with three well deserved awards: Sun Type 3: THC Less than 1% || CBD More than 0.5% Winner: East Fork Cultivars, Blue Orchid Silver: East Fork Cultivars, ACDC Hemp: Must have legal hemp pre-harvest test results, under .35% THC. Bronze: East Fork Cultivars, Oregon Guava Not only are they producers, but they are very politically active and feel a sense of purpose when educating the public and our state representatives about cannabis, terpenes, endocannibinoid systems and how interactactions together create the “entourage effect.” This is where Anna, Education Director, steps in, who is a megaphone for scientists and researchers of cannabis.
FEATURE
Anna developed a training program “CBD Certified.” This certification is focused on training the amazing “Bud Tenders”, free of charge at every dispensary in Oregon, about CBD, the endocannabinoid system and the complexity of it all. If you are interested in learning more, she offers public trainings too. Currently the program is being revamped, and will be updating their website with some additional resources. We picked Anna’s brain about the intersection of cannabis and food. First you need to have a basic understanding of how diet can affect the endocannabinoid system (ECS). Here is what she said, just know this gets a bit sciency! “There are a couple of major pathways I can think of through which diet can affect the endocannabinoid system (ECS): 1) direct stimulation of the CB2 receptor; and 2) optimized endocannabinoid tone Cannabinoids are the main class of compounds in cannabis that give us some of the characteristic mental and physical effects that we feel. The most prominent ones that people know are THC and CBD, though there are over 100 that have been identified so far. But cannabinoids are not just found in plant sources (like cannabis, the kava plant, New Zealand mugwort, etc) - our body actually makes its own cannabinoids, referred to as endocannabinoids, which have important regulatory functions in our body including affecting our mood. These endocannabinoids work through the ECS - the body's own built-in, existing system of receptors, chemical messengers, and enzymes. The ECS has a hand in functions and processes such as stress, memory, sleep, pain, immune regulation, metabolism, motor function, and mood. Endocannabinoids such as AEA ("anadamide") and 2-AG can give us natural feelings of bliss and joy. The ECS is also one of the pathways that allows us to feel physical and mental effects from cannabis. (And everyone has a slightly different set of ECS receptors in slightly different places - it is unique to the individual, like a fingerprint - which is one of the reasons that cannabis affects everyone differently.) Researchers have identified two types of ECS receptors so far: CB1 and CB2.
FEATURE
The CB2 receptors are of particular interest to us in this discussion - these receptors don't contain any intoxicating pathways, but are strongly linked with immune system regulation, and appear to mediate powerful anti-inflammatory effects in the body. So while these ECS receptors are generally activated by particular cannabinoids, scientists have also found that the terpene Beta-Caryophyllene (BCP) is also uniquely able to activate the CB2 receptors. Because of this, they're calling BCP "the dietary cannabinoid". Â BCP is not only a terpene often found in cannabis, but is also "a common constituent of the essential oils of numerous spice and food plants," including black pepper, cloves, cinnamon, basil, oregano, hops, lavender, rosemary, and black caraway. Researchers found that through its actions at the CB2 receptor, BCP offers analgesic (pain-relieving) effects for inflammatory and neuropathic pain. They concluded that, "the natural plant product BCP may be highly effective in the treatment of long lasting, debilitating pain states. Our results have important implications for the role of dietary factors in the development and modulation of chronic pain conditions." Studies have shown that BCP has an anti-inflammatory comparable to NSAIDs including phenylbutazone, etodolac, and indomethacin, and it also functions as a gastric cytoprotective. Going further, researchers have determined that "BCP modulates numerous molecular targets by altering their gene expression, signaling pathways, or through direct interaction." They assert that "basic experiments have demonstrated strong evidence for cardioprotective, hepatoprotective, gastroprotective, neuroprotective, nephroprotective, antioxidant, anti inflammatory, antimicrobial, and immunemodulator activities. Thus, it has shown potent therapeutic promise in neuropathic pain, neurodegenerative, and metabolic diseases." Food as medicine! Moving on to endocannabinoid tone...
Food Is Medicine
So our bodies make our own endocannabinoids, but researchers theorize that many people are actually deficient in their "endocannabinoid tone" Â - the levels of anandamide and 2-AG, their production, metabolism, and the relative abundance and state of cannabinoid receptors. This deficiency would give us an imbalance or reduced ability for ECS signaling, and subsequently could lead to suboptimal functioning and mood. And this is where diet comes in again! Unlike many other neurotransmitters that are stored in synaptic vesicles then released into the synapse as needed, endocannabinoids are synthesized by the body "on demand" as needed. And the "raw materials" (precursors) for synthesizing them? Omega-3 and Omega-6 polyunsaturated fatty acids (PUFAs)! As you know, these omegas (and having them in balance) are critical to human health for a variety of reasons. And you probably also know that our bodies can't make these ourselves - we need to take them in from dietary sources.
FEATURE
So it follows that food choices and balanced nutrition are directly linked to optimal endocannabinoid tone. If we want to have optimized ECS signaling, we need to give our bodies enough of the inputs and raw materials for those endocannabinoid precursors, i.e. Omegas.
But balance between the Omegas is key. It has been established that the ideal ratio in the diet is of about 5:1 of Omega-6 to Omega-3, "but our modern diet is hugely unbalanced with an estimated average ratio of 20:1." (That is from a scientific resource chapter that goes into this in more technical depth, if you're interested.)
Sources of Omega-3 are relatively lacking in the average American diet, and most people over consume Omega-6 because it is plentiful in packaged and processed foods. People commonly get some Omega-3 through eggs and fish, but it is often not enough to offset the higher Omega-6 intake. And there are many other health, environmental, and ethical concerns associated with eggs and fish too...
I use algae oil supplements to get additional Omega-3 (beyond dietary sources), and I feel that this plant-based source is superior to fish oil because:
1) fish accumulate heavy metals from our polluted oceans, while algae does not - so consuming algae oil instead lets you avoid the risk of toxic contaminants like mercury; 2) there is no cruelty involved (for either the fish or the often-exploited humans in the fishing industry), and 3) algae is a sustainable source rather than our over-fished oceans which are on the brink of ecosystem collapse.
And in fact, fish get the Omegas in their bodies by consuming algae! So it just makes sense to "cut out the middleman" and all of the suffering brought about by that system of consumption.”
Now we bet your brain is ready to explode with all the amazing information Anna had to share about the inter-connectivity between diet and your endocannabinoid system, but stay with us......
We want to highlight an awesome event East Fork Cultivars is participating in as the event’s first ever CBD vendor! Saturday, August 3, 2019 East Fork Cultivars will host a booth at the Komak Foundation’s Survivor Cancer Challenge in Gaston, OR from 2–7 PM. Komak is a Portland-based 501(c) 3 that brings immediate and interim financial solutions to working age individuals who are going through cancer treatment, who live within a 50 mile radius of Portland.
FEATURES
If your juices are now flowing and you must get your hands on some East Fork Cultivars check out this link to their products page! We know this organization has a bright future ahead of them and are thankful for their determination to grow a high quality product which we can use in our culinary adventures, educate the public about CBD and how it interacts with our ECS and advocacy for legalization.
Breakfast Ideas
METHOD
RISE: WE HELP Avocado YOU GET Toast WHAT YOU NEED IN LIFE. SERVES
1-2
Place whole eggs in a small pot. Add enough water to cover the eggs. Place the post stove-top and bring to a rapid boil for 6 minutes.
While eggs are cooking pot toast in the toaster and mix
PEOPLE
up your avocado and CBD.
To do so, simply slice
INGREDIENTS
avocado in 2 pieces; remove seed. Scoop avocado
1-2 Slices bread
meat into a mixing bowl. Add CBD drops, lemon juice
4 Cherry tomatoes of any color/variety
and sea salt. Mix with fork till evenly combined.
2 Eggs
1 Avocado 5-10 Drops water soluable CBD (2.5-5mg)
Now chop-up tomatoes and onions and check on your
***
eggs. When Eggs are done, drain the hot water into a
1 Lemon—juiced
sink and fill pot with ice cold water.
1 Tbsp. Green onion
When eggs are cool to touch, use a knife to crack
Smoked sea salt and pepper to taste
through the top 1/4 of egg. Then us a small spoon to scoop out the rest of egg.
Build your toast: Spread CBD Avocado on toast. Top with eggs, tomatoes and onions. Add Salt n taste.
Pepper to
B
reakfast of Champions!
FROM CANNABIS
COOKING
MAGAZINE'S
TEST
KITCHEN
This beautiful smoked salmon atop whipped elevated cream cheese and toast is a wonderful way to consume cannabis in a micro-dosed fashion. Simple whip cannabis infused olive oil with the dedicated amount of cream cheese per serving and spread on toast. Then layer on smoked salmon and cucumber—delicious!
SERVES 1 INGREDIENTS
METHOD
1/2 tsp. Cannabis infused olive oil with 2.5 mg
In medium bowl hand-whip cannabis infused
TCH:CBD or desired ratio
olive oil together with cream cheese using a fork
2 Tbsp. Cream cheese
until contents are evenly combined and a bit
Zest from 1/4 lemon (optional)
fluffy.
2 Slices toast
Spread infused cream cheese on toast. Sprinkle
2 Slices smoked salmon (lox)
lemon zest on cream cheese. Then layer smoked
6 Slices cucumber
salmon (lox) and cucumber.
Serve and enjoy.
You know your body. Adjust cannabis infusion for your personal consumption/medical needs.
Flourless Banana Bliss Pancakes Five ingredients to pancake bliss—a perfect gluten-free and Paleo recipe to start your weekend mornings. This one-bowl recipe makes a dozen delicate pancakes. We recommend using a non-stick pan.
INGREDIENTS 1 tsp. Cannabis infused coconut oil or ghee (High CBD/Low THC) 2 Bananas 3 Eggs or 5 egg whites
¼ cup Almond milk unsweetened 1 tsp. Vanilla extract Dash of cinnamon
METHOD
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Place eggs and melted cannabis infused oil or ghee in blender and blend on medium till combined. Add in all other ingredients in a blender. Blend till smooth.
Heat non-stick pan or pancake griddle on medium heat. When hot, scoop 1/8th cup pancake batter per pancake and cook till the shine of the batter diminishes. Flip pancakes using a spatula, and let cook for 1 more minute until cooked all the way through. Pancakes should be golden on each side.
Serve up and enjoy. You don’t need maple syrup but it pairs very well.
STAWBERRY AVOCADO ELATION INGREDIENTS 1 Cup Frozen Strawberries
½ Avocado
WE HELP YOU GET WHAT YOU NEED IN LIFE. 2 Tbsp. Coconut Cream
½ Cup Apple Juice
5 mg CBD or THC (your choice)
METHOD
Place all ingredients in blender. Blend till smooth and combined. Sip and enjoy through your environmentally responsible paper or glass straw.
MEDITATIVE MINT SMOOTHIE INGREDIENTS 1.5 cups Sprouted Vanilla Almond Mylk 1 Date—pitted 1 Banana—diced frozen 3-4 Fresh Mint Leaves
¼ Spinach leaves (a handful will do) 1 Tbsp. Cacao Nibs 2 Tbsp. Hemp Seeds
WE HELP YOU GET WHAT YOU NEED IN LIFE. 1 oz Cannabis Root Juice
2.5 mg Cannabis Extract CBD/THC (optional) 1 Tbsp. Coconut Cream
METHOD
Place all ingredients in blender. Blend till smooth and combined. Sip and enjoy through your environmentally responsible paper or glass straw.
Industry Leader Female Powerhouse!
Please welcome into your life Lauren Von Der Pool, Vegan Chef, Author - Eat Yourself Sexy! The Goddess Edition. She has had quite a ride on her way to the top of her game and continues to grow. When we caught up with Lauren she had just sold her vegan food cart in Hollywood to travel, write books, and host more popup dinners. Lauren is a graduate of LeCordon Bleu Los Angeles and Paris Culinary School. Working with renowned chefs and celebrity clients such as Wolfgang Puck, Alice Waters, Dr. Sebi, Patti Labelle, Stevie Wonder, Common, Serena Williams
Lauren Von Der Pool
among many others. Her Alist celebrity events include The Oscars, Grammy Awards,
Screen Actors Guild Awards, American Music Awards, Golden Globes, The Olympics, Wimbledon, The Congressional Black Caucus, BET Honors, The ESPYs, MTV Video Music Awards and countless movie premieres. She has also appeared on Chopped season 18 episode 4 and to top it off, Michelle Obama invited her to be the executive chef on her Let’s Move campaign! How amazing is that? Pretty incredible if you ask us! To get to the top of her game, it hasn’t been easy. At the age of 16 Lauren was stabbed in the head! This propelled her to take a look at her life and evaluate the surroundings and circumstances she lived in. This saddened her and also activated a fire within to transform. She knew she had to start from within herself. With this can do positive attitude she started her own business at the age of 16 selling raw vegan pies in front of Howard University. She used to hang out with the Rastafarians and made raw dishes using cannabis and selling to them. She looks back and realizes now it was illegal - selling the food out of a non-licensed cart. Culinary school is really where she started cooking with cannabis, after classes with the other students. She started to understand how food / herbs / fruits & veggies affected the body, this led her on the journey to healing as a medicine woman. Realizing she could make tinctures/tonics/dishes that could affect the body for healing by activating chakras. Cooking with cannabis has been a learning experience, understanding the plant, strain you are using, terpenes and the effect you are trying to achieve.
Healing as a medicine Woman
In culinary school she saw a one time event posted through the school portal to cater the oscars/grammy. When she walked in for the working interview she started rocking it out, working hard, directing folks in the kitchen. She was hired on the spot and within a month she was on payroll working with Wolfgang Puck, catering for movie premiers, and the stars. She brought the vegan/raw expertise. While working with Wolfgang Puck, they did an event at Alice Waters restaurant. Alice picked her to work side by side with her. To this day, she is not sure why she picked her, but the takeaway was, the realization of what she wants in a sous chef and being present in the moment. “When you can connect and anticipate their moves beyond chatter and move harmoniously it was so smooth, and the vibe was so beautiful.” Currently she uses CBD to infuse her pop-up dinners. Her dishes and flavor profiles are inspired by her family culture - Amerindian Chinese with her great grandmother being the best chef she has ever met in her entire life. Fusion food was huge growing up - pushing the envelope when it comes to creating recipes and the one she loves most is pepper pie.
Lauren Von Der Pool
We asked about her biggest hurdle she has had to overcome while cooking with cannabis and how did she do it. Her response was “hiding it from her son.” The stigma and taboo surrounding this plant has made many people feel as though they need to hide in the shadows or keep it as a secret and that needs to change. With education and advocates like Lauren, we are sure to make certain this plant is used safely and legally worldwide. If you want to catch up with Lauren or just see what she has coming up, check out the following links. Insta: https://www.instagram.com/queenofgreen/?hl=en FB: https://www.facebook.com/queenofgreen/ Twitter: https://twitter.com/queenofgreenlv?lang=en Website: http://vonderpoolgourmet.com/ Non Profit: http://vonderpoolhealthylivingservices.com/
Like Water For Chocolate Recipe by Lauren Von Der Pool We all want to live a sexier more full life, right?! Well then let’s get the Aphrodisiacs flowing! If you like Chocolate, and cannabis then you’re gonna love this yummy Hot, creamy internationally spiced drink full of antioxidant! Indulging in chocolate without guilt is possible by eating raw cacao. Chocolate is usually cooked and combined with dairy products and sugar, drastically reducing its health benefits. In its raw form, cacao, is filled with antioxidants, energizing properties, and other nutrients! I’ve added Maca root to activate the ladies and yohimbe bark for the men along with cannabis of course! In this recipe I’ve also gathered a blend of vanilla bean, star anise, cinnamon, nutmeg, allspice, cayenne, coconut milk and Manuka honey.
INGREDIENTS 2 cup coconut milk 1/4 cup coconut nectar 1 tsp. of Manuka honey (cannabis infused optional) 1/4 cup of raw cacao 1 Tbsp. raw almond butter 1 vanilla bean 1 cardamom pods 1/2 star anise 1 tsp. cinnamon 1/2 tsp. maca or 1/4 tsp of yohimbe root powder 1/4 tsp. cannabis coconut butter a dash of cayenne pepper nutmeg to taste METHOD Place all ingredients into vitamix on high for 5 mins. Strain and it’s ready to drink!
C
Sealust MICRO-DOSED GLUTEN-FREE
lam Chowder Dairy Free & Delicious FROM
THE
TEST
KITCHEN
OF
CANNABIS
COOKING
MAGAZINE™
Clam Chowder screams summer! Try this elevated version at home. When done right, clam chowder should be rich and filling. Pureed potatoes naturally thicken this soup instead of starches and micro-dosed cannabis elevates nutritional goodness.
INGREDIENTS 8 pounds clams, scrubbed (roughly 48 clams) 1 Tbsp. cannabis infused butter 1 tsp. liquid smoke 6 ounces bacon, chopped 2 celery stalks, minced 1 carrot, chopped 1 large onion, minced 5 Tbsp capers 3 garlic cloves, minced 2 pounds Gold potatoes, washed, peeled and cut into 1/2" pieces 2 Tbsp. chopped fresh thyme 1 bay leaf 2 cups hemp milk Kosher salt, Freshly ground pepper Chopped fresh chives or parsley Cannabis infused olive oil 6 cups water for steaming clams (reserve for broth)
METHOD Bring 6 cups water to a boil in a large pot over high heat, then add clams. Cook until clams just open. Discard any that do not open. Using a slotted spoon, transfer clams to a large parchment paper-lined baking sheet pan; Keep broth in pot and set aside. Once clams cool slightly, pull meat from shells; keep shells for garnish or discard. Chop clams into bite-size pieces. Set aside. Melt canna-butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown. Add onions, celery, carrots, garlic and capers. Cover pot with lid and simmer on low allowing the veggies to sweat. Cook, stirring occasionally, until onions are translucent. Add reserved broth, potatoes, thyme, and bay leaf. Add broth left over from steaming clams. Bring chowder base to a simmer; cover and cook until potatoes are tender, 20 minutes. Remove ½ the veggies from broth using slotted spoon, set aside in separate bowl. Using your immersion blender, puree the remaining broth and veggies in pot to thicken chowder. Add hemp milk and stir. Return the veggies you set aside back into the creamy pureed soup, then add reserved clams. Add liquid smoke, salt and pepper to taste. Divide chowder among bowls. Garnish with clam shells and chives or parsley. Personally infuse each bowl with cannabis infused oil. 2.5 mg (CBD/THC) per person. Serve and enjoy.
MICRO-DOSED GLUTEN-FREE
Old-School Bucket Smoked Fish Get outdoors this summer with friends and smoke-up some delicious fish. Ask friends to bring some pot-luck dishes to share and make fish-smoking experiential and fun!
SUPPLIES Metal bucket with holes drilled in the sides. A grill top to place on-top of the bucket and smoke fish on. Tea damp towel Wood and wood chips Matches Water filled spray bottle
FISH BRINE Ingredients
WE HELP YOU GET WHAT YOU NEED IN LIFE.
½ cup Maple Syrup ¼ cup Kosher Salt Bay leaf 1 gallon water 4 Fish Fillets
METHOD Mix the salt and maple syrup with a gallon of water and stir to dissolve the salt. Submerge the fish fillets with skin on in this brine and place in fridge, covered, overnight.
Smoke Sesh INGREDIENTS 1 cup Cannabis Trim white hot charcoal or hot wood from a campfire Alderwood Wood Chips ( or wood chips of choice) Brined Fish
METHOD Place bucket in a fire safe location outdoors. Think campfire safety—all rules apply. Fill bucket with 3-4 inches of white hot charcoal or hot wood from a campfire. place wood chips and cannabis trim atop hot wood in bucket. Place grill top across bucket top. Place fish on oiled grill top, flesh side down. Cover fish with wet tea towel. Note: This tea towel is a one-time only use.
WE HELP YOU GET WHAT YOU NEED IN LIFE.
Get a nice smoke going. 10 minutes to 1 hours— when fish peels away from skin easily, it’s done.
This is time to chill out around the smoker, have a puff of your favorite strain or sip a cbd infused libation, hang with friends and watch your bucket. Continuously spray down your tea towel keeping it damp throughout the smoking process.
When your fish is smoked, serve it up. Feel free to personally dose with an additional drops of cannabis infused oil prior to serving if extra elevation is desired.
Sumac, Sake & CBD Grilled Shrimp These shrimp cook-up in no time and are super delicious and make great appetizers! Grilled on a salt block, seasoned with sumac, sake, lemon juice and CBD. Serving size: 1 shrimp per person
INGREDIENTS 1 lb Fresh shrimp 2 tsp. Sumac 1/4 cup Lemon juice 1/4 cup Sake 2 Cloves garlic 1/2 cup olive oil 1 drop cannabis infused oil per shrimp (choose your dosage & CBD/THC ratio) *Lemon wedges for garnish
METHOD
WE HELP YOU GET WHAT YOUÂ NEED IN LIFE.
Preheat grill & salt block to 450F. If you do not have a salt block, line your grill with foil and have finishing salt on hand to season shrimp.
Clean shrimp, devein and peel skin off, leaving tails on. Â Place clean shrimp in a chilled glass bowl.
Combine sumac, lemon juice, sake, garlic and olive oil in blender. Blend until emulsified and fully combined to create marinade. Pour marinade atop cleaned shrimp. Toss together till evenly coated. Then place shrimp on hot oiled salt block or direct on hot grill lined with foil and prepped with oil. Cook shrimp for 2 to 3 minutes per side, or until pink & opaque.
Transfer to a serving dish, garnish with lemon wedges and 1 drop of cannabis infused mct oil on each shrimp. Serve & enjoy.
C
CBD MOCKTAIL
CBD RAB STACK FROM
THE
TEST
KITCHEN
OF
CANNABIS
COOKING
MAGAZINE™
This icy CBD Mocktail is alcohal free and infused with CDB Fancy Made Simple:: Mango avocado , carb and CBD stacked! This is one of those dishes that looks fancy… but in-fact are quite simple to make. All you need for this crab stack recipe is an open-ended cylinder mold to make the stacks. Don’t have one? Not to worry! Simply DIY a mold by removing both ends of a soup can and you’ll have your own. We recommend spraying your mold with a light oil to help ease the release of the ingredients. Gluten-free, Dairy-Free, Paleo and delicious!
INGREDIENTS
METHOD
1 lb. Jumbo lump crab
In large bowl combine mayonnaise, lemon juice,
1/4 cup Mayonnaise
cannabis olive oil and sesame oil. Stir to combine and
Juice of one lemon
gently fold in lump crab meat. Set aside.
1 tsp. sesame oil 1 Tbsp. Cannabis/CBD infused olive oil ¼ C sesame seeds
3 Ripe hass avocadoes Juice of 1 lime 2 Ripe mangoes—peeled and chopped 1 Green onion—chopped
Place avocado, mango, green onion and lime juice in a separate small bowl, gently folding to combine. Set aside. To assemble Place your mold in the center of plate. Layer mold 1/4 full with mango and ¼ with avocado. Using the back
Note: You will need a Cylinder mold. An of a small spoon, press the avocado and mango into the mold so it fits tightly. Sprinkle a thin layer (1 empty clean soup can with both ends removed works great!
Tbsp.) of sesame seeds. Next, add the crab. Leave ¼ of the mold empty. Push top with the back of a spoon making all ingredients tight. Then continue pushing the ingredients with the back of spoon and gently lift mold to remove. This Mango Avocado Crab Tower can be garnished with sprouts, cucumbers slices or arugula.
EXCLUSIVE
RISING LEAF FARMS Nestled into the foothills of the
something magical about Jason
Cascade Mountains at an elevation
and Jennifer Brainard’s energy that
of 2200 feet is a lovely 40 acre
produces some of the most lovely
piece of property which houses
plants and seeds we’ve witnessed
two separate farms both run by the
so far.
team of Rising Leaf Farms (OLCC Licensed) and High Prairie
A dream turned into reality for
Homegrown in West Fir Oregon.
these four people, Jason, Jennifer,
Eighteen acres of forested land,
Stephanie, and Colin looking for a
two acres is Rising Leaf Farms and
change from their current way of
the balance is open pasture. We
life. These former Intel team
were lucky enough to visit and tour
members, chemists and real estate
the property; there is just
gurus had a huge learning curve
FEATURE
Seeds, Seeds, Seeds! from the time they purchased the farm in 2015 to today. They enlisted the help of Nat at Humboldt Seed Company who helped them dial in their operation; by identifying which strains worked well at their elevation and climate. Currently Rising Leaf Farms sells to OLCC Outdoor Licensed Producers, dispensaries, wholesalers and processors. Their current products include seeds, plant starts, flower and Sol Rolls, their house branded pre-rolls which come in 9 different flavors! They have also created partnerships and expanded their product line. But this really jumps forward to where they are today. Let’s take a look at the start of their journey… Jason & Jennifer as with so many others we have spoken with have humble beginnings. They started researching cannabis after their Mother and a friend were diagnosed with MS and Scoliosis. Jason was able to identify some strains that may help with their medical conditions and was awarded a OMMP grower license and created the product “Soul Cap” which he sold at dispensaries. He worked nursing the clones and tending them in their backyard in Portland, Oregon. What sparked their interest in establishing themselves in the West Fir, Oregon you might ask, well...Their friend picked up a lodge up in Oakridge. He invited them out and while they hiking with him one day he asked them to come and run it indirectly. Jason and Jennifer immediately wrote a business plan to run the numbers and their friend rejected their offer. He wasn’t willing to take a risk on them. This was the catalyst that opened the door for them to look for property in the area which was ultimately going to get them out of Portland.
They were in Eugene 2015 at a cannabis business conference, and looking at properties online, 9 p.m. they hit the refresh button, and BAM, the 40 acre property with a home on it came online. Jennifer immediately called a realtor that night, looked at property the next day, stayed until 7:30 p.m.; ended up talking with the owners and made an offer the very next day contingent on selling their Portland home. The stars aligned because they sold their Portland home immediately, they had 3 months of float time from the time they had to be out of the Portland home before they could move into their new home on the farm. So they took a grand trip to Alaska with their kids.
FEATURE Why we really like this crew is they are very conscious of their carbon footprint and education. They are focused on sun grown, organic farming practices, packaging which is environmentally stable, think hemp dube tubes. They have and education page which addresses terpenes, cannabinoids and tips on how to crack those seeds! We also asked them about their “Aha! Moments”, Jason feels plant genetics are the most important factor over location, elevation, style, humidity and budget. Jennifer reiterates the genetic importance, but also feels her lightbulb moment was with the intensity of learning curve for regulatory compliance and paperwork especially if you do not have a lot of money. Not only are Jason and Jennifer part owners of Rising Leaf Farms, but they also have another company, High Prairie Homegrown, a family affair, where they grow organically raised food; fruits, vegetables, chickens (eggs) and hogs which they sell through a CSA and also their local farmers market. Their produce lineup includes heirloom tomatoes, cherry tomatoes, peppers (Hot, Spicy and Mild), sunflowers, onions, kale, squash, lemon cucumbers, eggplant, and basil plus more! High Prairie Homegrown is also happy to host your wedding on their property! You couldn’t ask for a more beautiful serene outdoor location located in the mecca of mountain biking territory! They are also currently working on setting up locations to stay on their property on VRBO. Currently both farms grow are underway and the most recent project and collaboration being hosted by High Prairie Homegrown and Cannabis Cooking Magazine. This event includes two days, one night dry camping, elevated dinner, local mountain bike rides in Oakridge, Duathlon (Mountain Bike, Run, Mountain Bike: totalling 20 miles) Race on the farm track, Yoga, CBD Recovery lounge, Farm Tour, Fireside chats and a Kick Ball game for all! Hold the weekend of August 17 & 18 with more sign-up details to come! This event is 21 and over and limited to 50 participants. We can’t wait for you to experience the magic of this beautiful property and farm full of surprises hiding around every tree! You can learn more about Rising Leaf Farms and High Prairie Homegrown and the upcoming Duathlon on the following
Rising Leaf Farms: Website: https://www.risingleaffarms.com/ Instagram: https://www.instagram.com/rising_leaf_farms High Prairie Homegrown: Website: https://www.highprairiehomegrown.com/
FEATURES
Join us on-site Rising Leaf Farms summer 2019 and 2020! If you like to mountain bike, are +21 and love cannabis, check out the High Prairie Elevated Event—a two day adventure celebrating mountain biking and cannabis in 2020. Check out details below and visit https://elevatedmtbexperience.com
! s U n i Jo
Cool Popsicles
Raspberry Sage & CBD Popsicles INGREDIENTS 3 6-ounce containers fresh raspberries 2 oz fresh lemon juice 1 cup CBD Infused Water 1 fresh sage leaf
METHOD
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Wash all fresh fruit and herbs thoroughly. Combine all ingredients in blender. Blend on high till combined.
Pour into popsicle molds or ice cube trays. Freeze for 24 hours. Pop them out when ready to enjoy.
COOL OFF THIS SUMMER WITH THESE REFRESHING POPSICLES
Chill out and relax with PRIDE this summer with our fabulous
Elevated
PRIDE Popsicles
“Amused & Infused” popsicles. What more could you want on a hot afternoon? These are really a labor of love and flavor. We say this because it takes time for each layer of fruit to freeze so they don’t blend together. They are so worth it! Give them a go and dazzle your friends like a supreme unicorn on roller skates!
INGREDIENTS 1 pint strawberries + 15-30 mg CBD/THC Rich infused oil or more depending on your preference - puree; set aside in separate bowl 1 frozen mango - pureed
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1 avocado + 2 tsp lime juice + 2 tsp agave nectar - pureed
1 C. red grapes - pureed Popsicle mold (If you don’t have a popsicle mold, use dixie cups as a substitute) 6 Popsicle sticks
METHOD PUREE
Puree each fruit separately along with any noted ingredients and set them aside in separate bowls. Take
¼ of the strawberry puree and ¼ mango mix together in a separate bowl to make
orange layer for the popsicle layer. Start building your layers. We like the largest portion of our popsicle to be the strawberry infused section; LAYER Layer 1 - strawberry infused (red); fill popsicle molds Layer 2 - strawberry infused + mango (orange); fill
½ full; freeze 10 min
¼ balance of popsicle mold; freeze 10 min
¼ balance of popsicle mold; freeze 10 min Layer 4 - avocado (green); fill ¼ balance of popsicle mold; freeze 10 min Layer 5 - grapes (purple); fill final ¼ balance of popsicle mold; freeze 1 hour Layer 3 - mango (yellow); fill
Sweet Summer
Gluten-Free
S'more
Graham Crackers Make your own elevated Gluten-Free Graham Crackers for S’mores or a perfect GF snack! This Gluten-Free, Dairy-Free and Vegan childhood favorite becomes very adult as a micro doesed edible. These are gourmet crackers rich in honey-nut
flavor
with a cookie-like texture without the crumble. The crackers freeze very well, so feel free to double the batch if you’d like extra. Whether camping, or chilling with friends around a warm fire-pit, elevated
WE HELP YOU GET WHAT YOU NEED IN LIFE.
graham crackers are great to have around.
INGREDIENTS 1/2 cup cold water 3 Tbsp. baking powder 1/2 tsp. ground cloves 2 tsp. cinnamon 1/2 cup brown rice flour 1 +1/4 cup white rice flour 1 +1/4 cup almond flour 1 +1/2 tsp. gf vanilla extract 1 cup brown sugar 2 Tbsp. cannabis infused honey 1 Tbsp. honey 3/4 cup raw coconut oil
METHOD Preheat oven to 325
ºF
Beat together the coconut oil, cannabis infused honey, raw honey, brown sugar and vanilla in one large bowl, set aside. In a separate bowl, mix all remaining dry ingredients.
Add dry ingredients into wet mixture in first bowl. Add water as necessary to create a dough-like consistency that you could form into a ball.
Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold to reduce stickiness and support easy roll-out.
Roll one half of dough out onto a GF flour-dusted surface. Roll the dough with GF floured rolling pin until it's 1/8 inch
WE HELP YOU GET WHAT YOU NEED IN LIFE. thick. Repeat.
Cut dough with knife into 3×3 inch squares. Use GF floured spatula to lift onto a parchment paper lined baking sheet. Using a fork prick rows of dots into each cracker.
Bake for 20-30 minutes—until lightly browned. Allow to cool and serve. Store in air-tight container for best keeping!
Now you have elevated Graham Crackers for your next smore building adventure, whether it be in your backyard or camping in the woods.
These are Gluten-Free!
STRAWBERRY RUBARB CRISP
Try this delicious gluten-free and paleo friendly summer dessert. This Strawberry Rhubarb Crisp explodes with seasonal flavors, balanced with sweet berries, zesty rhubarb, and lemon. You'll fall in-love with the beautiful complimentary flavor blends! It's perfect texture pairs well with vanilla ice cream (or nice cream for all us non-dairy lovers). Ingredients 2 Pints fresh organic strawberries 3 Stocks fresh organic rhubarb 6 Whole dates 1/2 Fresh lemon juiced 1 cup Almond flour 1 cup Cashews (use 1 cup whole salted cashews and crush or grind into cashew flour) 1 tsp. Pure vanilla extract 1 tsp. Ground cinnamon 2-4 tsp. Honey use to drizzle
STRAWBERRY RUBARB CRISP Method Pre-heat oven to 375 F degrees. If at high altitude, on a fabulous summer vacation, pre-heat to 400 F degrees. Put 1 cup of almond flour in a small mixing bowl and set aside. Crush salted cashews into flour and add to your bowl of almond flour. Use a fork to combine. Wash and chop strawberries and rhubarb stocks. Remove pits from dates and chop. Place all chopped ingredients in prepped cast iron pan or any prepped baking pan will do. Squeeze lemon juice onto chopped ingredients in pan, drizzle vanilla, and add 1 cup of nut flour blend to your pan. Then drizzle honey on top of ingredients in pan. Using your hands, toss all ingredients together util evenly coated and evenly distributed in the pan. Sprinkle flour blend and cinnamon evenly atop ingredients in pan as topping. Bake at 375 F for 30-40 minutes. Remove from oven and garnish with fresh berries and nuts. Cut 6 even pieces of the crisp and scoop 1 serving per plate. Atop each serving drizzle cannabis infused honey on top of crisp and serve warm with vanilla ice cream or nice cream. Chillax and enjoy!
EASY CANNABIS INFUSED ICE CREAM SANDWICH Summer birthdays are here!
Sometimes life gets too hectic to bake from scratch or it’s just too darn hot to turn-on an oven on. If you are looking for an elevated treat to celebrate someone special, look no further. This cool recipe is super simple using store bought ingredients and customizing it at home with special assembly.
This recipe makes one ice cream sandwich. Feel free to use this as a guide and make as many as you’d like. It is important to build them one at a time for individualized dosing.
WE HELP YOU GET WHAT YOU NEED IN LIFE. INGREDIENTS
2 store bought cookies of your choice 1 pint of your favorite ice cream CBD/THC tincture 2.5 - 5mg THC/CBD (Choose your own adventure for your dosing) Sprinkles
METHOD
Pour sprinkles out on a plate. Set aside.
In a medium sized bow, combine 1 scoop of ice cream with cannabis tincture. Fold together with a fork. Then scoop out the ice cream and place it between 2 of your favorite cookies. Roll the ice cream sandwich, exposed ice cream edge down, on a plate of sprinkles.
Then wrap the ice cream sandwich in parchment paper and place in freezer to set. Serve when ready.
Coconut Lime CBD Paleo Cake INGREDIENTS Cake
Glaze
1 cup coconut mylk
1 ounce cannabis Infused Ghee (CBD)
6 whole eggs
1 ounce ghee
2 Tbsp. cannabis infused organic coconut oil
1/2 cup coconut sugar
2 Tbsp. raw organic coconut oil
1/8 cup agave syrup
1/2 cup raw honey or
¼ cup agave syrup
½ cup pureed bananas
1 tablespoon Coconut cream 1/2 teaspoon Arrowroot powder
3/4 cup shaved coconut 5 limes—zested & juiced 1 Tbsp. gf vanilla extract 1/2 tsp. coconut extract (optional)
Garnish
1/4 cup chia seeds
Zest from 1 Lime (optional)
1 cup coconut flour 1/2 tsp. sea salt 1 tsp. baking soda
METHOD Preheat oven to 350 degrees
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Using an electric mixer, combine eggs, melted coconut oil, coconut milk and raw honey/agave syrup on low for 2 minutes. In separate bowl mash bananas and lime juice into a pureed paste with fork and add to mixer. Add vanilla extract, lime zest, chia seeds, coconut flour, salt and baking soda to mixer and mix on low until ingredients combine. Pour batter into greased bundt cake pan. Bake for 40-50 minutes or until cake is cooked through. Remove from cake pan and cool on a rack.
Serve and enjoy. If you wish to ice your cake see below for Paleo glaze recipe.
GLAZE
Add the Cannabis infused and regular ghee, along with coconut sugar into saucepan. Heat on low until ghee melts and the sugar dissolves. Add agave and continue to heat over low heat until the mixture is thick enough to coat the back of a spoon. Remove pan from the heat and add coconut cream and arrowroot to warm glaze. Stir till all ingredients are smooth and combined. Drizzle warm icing atop cooled bundt cake. If you have left over lime zest, use it like confetti to garnish your iced cake.
Industry Leader Events & Catering Forknflower is a husband and wife team that started cooking together in 2012. They’re both very passionate about food, cooking and cannabis. Kenny started cooking at a young age learning from his Portuguese grandmother who taught him how to cook traditional recipes, influencing his cooking. He’s a veteran and an advocate for cannabis promoting the plant’s ability to help manage symptoms of Post-traumatic stress disorder (PTSD) and chronic pain.
Fork n'Flower By Devorah Ungerleider-Moore
Brittney also started cooking at a young age and was always told by her father “life is too short for cheap booze and bad food”. She was able to get creative in the kitchen and was encouraged to create meals for her family. She found a passion for the healing aspects of CBD when she started using it to manage her dogs epilepsy. She now uses cbd every day to manage inflammation from autoimmune diseases and anxiety.
before Forknflower the couple had a weekly community dinner that came to be knows as “Monday night dinner”. This dinner was only promoted by word of mouth and quickly became very popular. These dinners were always family style and usually consisted of a large slow roasted or smoked protein and lots of sides. Everyone would sit around the fire pit, meet each other, and eat delicious food. After 2 years Monday night dinners had to end when the couple moved. Today they have Forknflower, a pop up cannabis supper club. Their goal is to refine cannabis cooking and change people’s perspective of “edibles”. It’s not just about getting high to them. It’s about bringing people together and providing an experience. Check out their special Infused Vanilla Ice Cream recipe on the next page.
Fork n' Flower
Infused Vanilla Ice Cream Serves: 4-8 people
INGREDIENTS 1
1/2 cup heavy whip cream
1/8 (decarboxylated) cannabis 4 egg yolks 1/4 C sugar 1 tsp. vanilla extract or 1/2 vanilla bean split lengthwise 1 tsp. almond extract pinch of salt
METHOD Add 1 C. Heavy whipping cream,
⅛
(decarboxylated) cannabis, scrape vanilla seeds into the double boiler and bring mixture
You will need an
to a simmer for two hours; remove from heat, cover & set aside.
ice cream maker & In a separate bowl, whisk egg yolks, sugar, salt
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double boiler for this recipe.
*This is a strong recipe.
Adjust amount of cannabis as desired.
and almond extract until well incorporated, about two minutes. Whisk in about 1/2 cup warm infused cream mixture. Whisk yolk mixture into remaining cream mixture.
Cook over medium heat, stirring constantly until thick enough to cover your spoon. About 2-3 minutes.
Strain mixture into a medium bowl, sent in fridge to cool, stirring occasionally. Once cool, add to ice cream maker and process according to manufacturer's instructions.
Serve, enjoy, laugh and relax!
Recipe Contributor: Kenny, & Britney of Forknflower
Industry Leader Events & Catering Born and raised in the Pacific Northwest, Unika grew up surrounded by Chef’s, homecooks and restaurateurs. “As a child, when asked what I wanted to be when I grew up, my first answer was always ‘A Chef!’ but I went off in a completely different direction.” Although Unika would go on to receive BA degrees in both Broadcast Production and Theatre Arts and Drama from Washington State University, her passion for the culinary arts only grew stronger with time. In 2006 she took the first step towards pursuing her passion for providing healthy, homecooked, soul warming meals by establishing “Soul-Full Foods”, a catering and meal delivery service. “The feedback that I received was phenomenal and so encouraging. I decided my
Chef Unika
childhood dream of being a chef deserved exploration...so, I quit my day job!"
In 2013, Unika graduated from Le Cordon Bleu. Soul-Full Foods grew and evolved into “LUVN Kitchn”; a private dinner and catering company serving medical cannabis patients, as well as cannabis themed private dinners. Why cannabis and food?
LOVE. That’s what it’s all about
Cannabis was not a direct part of Unika’s life until age 30. Cannabis was always around when Unika was is kid, but she never tried cannabis until college. At that point, it made her sick and she steered clear of cannabis for many years. When she was 30, she tried cleaner cannabis. She tried smoking and infused lollipops. The lollipop gave her a Euphoric feeling. She went on a walk and it was the best walk she had ever had! This edible experience connected a positive experience between cannabis and food for Unika. She was in a really unique position at this point in her life. She knew food like the back of her hand and through research of the cannabis plant and how much it helped people, she saw a true need to connect good food with cannabis to help sick people optimize their nutrition and support their healing process. This is when she started incorporating cannabis in food and sharing it with others. LUVN Kitchn was catering meals and cannabis infused dinner parties and received positive press in Seattle—things were going great! Unfortunately, the City of Seattle gave her a citation, with a hefty fine, because at the time there was no license to do what she was doing. Working in the cannabis industry in legal states is very different than being a consumer. It’s all about licenses, regulation and many states do not have any licenses for event hosting and catering. For Unika, a license for catering events did not exist in Seattle at the time. She worked with an attorney to fight the citation and went back to the drawing board to redesign her business plan. Unika is focused on education now. She teaches cooking classes on how to infuse food with cannabis at home and believes in using whole flower as an herbal infusion for function and flavor. She teaches infusions using a range of ingredients, from cooking oils, whole flower to RSO. We love that Unika is a bit old fashioned when she cooks. She’s a chef that doesn’t need
Chef Unika
fancy equipment to infuse food with cannabis. She turns to common fine mesh strainers, coffee filters and pots & pans making cooking with cannabis accessible to all. Her favorite strain is Cherry Pie for flavor and function. It has the terpene Myrcene in it. This terpene is also found naturally in mangos, Bay leaves, Thyme and many other herbs and fruits. It is also the most studied terpene in cannabis with anti-inflammatory, antidepressant and anti-microbial benefits. Mercene is known to supports other properties of the cannabis plant to cross the blood-brain barrier. Unika believes that if we make a point of reaching for and consuming what the earth provides, before we reach for and consume things created in a laboratory as medication, we would all live much happier, healthier lives. “The happier and healthier we are in our day to day lives, the more free we are to love ourselves, our families, and our lives—LOVE. That’s what it’s all about.” Check out Unika’s instagram account for for soul food inspiration and watch season 3, episode 10 of Bong Appetit for her feature in the cook-off championship. Upcoming Event: Bellingham Budfest Unkik's hosting a cooking demo Sunday, July 14, 2019 Zuanich Point Park from 12:00pm – 9:00pm. https://bellinghambudfest.com/ www.LuvnKitchn.com
@luvnkitchn
Chef Unika
C
Summer Grub
annabis Infused Watermelon BBQ Sauce Recipe by Chef Unika from Luvin Kitchen
A mouth watering sauce.... For this recipe, you may use fresh watermelon juice or bottled, though I prefer fresh. If you prefer a thicker sauce, use all of the watermelon (minus the seeds) instead of just the juice! Time: approx. 30 minutes Yield: About 1.5 cups sauce.
INGREDIENTS
METHOD
2 cups watermelon juice (reserve
Finely mince 1/2 small onion and 2-3 cloves
1/4 cup)
garlic.
2 Tbsp. cannabis infused coconut
In a small saucepan, sautĂŠ onions and garlic in 2
oil or butter 1/2 small yellow onion 2-3 cloves garlic 3/4 cup brown sugar 1/4 tsp. crushed red pepper flakes 1/2 cup apple cider vinegar 1 tsp. crushed ginger
tbsp coconut oil until onions are translucent. Add remaining ingredients, reserving 1/4 cup watermelon juice. Simmer for 20-25 minutes, or until liquid is reduced by nearly half.
2 tsp. Worcestershire sauce
In a small bowl, whisk 1 tbsp cornstarch into 1/4
1/4 tsp. Smoked Paprika
cup reserved watermelon juice. Add mixture to
1 tsp. salt
reduced sauce and stir. Simmer an additional 5 minutes, stirring occasionally.
1/4 cup reserved watermelon juice 1 Tbsp. cornstarch
Serve and enjoy!
Honey Sriracha Pulled Chicken Sandwich INGREDIENTS Pulled Chicken Ingredients 1 whole chicken (organic kosher meat recommended)(or extra firm tofu for meat alternative) 1 whole onion sliced 4 whole cloves garlic chopped 1/2 cup Sriracha Sauce 1/2 cup honey
WE HELP YOU GET WHAT YOU NEED IN LIFE. METHOD
1/2 cup lemonade
Other Ingredients Avocado Onion, sliced Shredded Lettuce 1 tsp. cannabis infused honey (2.5-5mg 1:1 CBD/THC ratio), per person 1 tsp. mayonnaise, per person Gorgonzola cheese crumbles 2 Slices of bread or Buns of Choice
METHOD In a large slow-cooker, add lemonade, sliced onion, chopped garlic, and whole chicken.
Liberally drizzle Sriracha and honey, from the main ingredient list, atop chicken. Close the slow-cooker lid, and set on high for 4-6 hours depending chicken size/weight.
After your chicken is cooked, unplug slow-cooker and allow chicken to cool. Next pull apart chicken into shredded pieces and place in large bowl. Drizzle pulled chicken meat with juices left in the slow cooker, add sea salt and pepper to taste. The Sriracha spice is reduced after cooking, so if you want to bring the heat, add a squeeze of fresh Sriracha sauce and stir it into the pulled chicken.
Now for a little micro-dosed elevation! Simply mix cannabis infused honey with mayonnaise to create an elevated condiment spread for your sandwich. In a small bowl evenly combine 1 tsp. cannabis infused honey with 1 tsp. mayonnaise.
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Build your sandwich... Toast up your bread or buns. Spread elevated honey mayonnaise on toasted bread. Scoop on pulled chicken. Stack with shredded lettuce, Gorgonzola cheese crumbles, diced jalapeno peppers, onions and avocados. Top with another piece of toasted bread.
Serve up and enjoy!
Honey Sriracha Pulled Chicken Sandwich
Grilled Chicken WITH YOGURT CURRY & CANNABIS MARINADE Ingredients 1 cup full fat plain yogurt ⅓ cup grated onion (about 1 medium) 3 Tbsp. curry powder 1 tsp. cannabis infused olive oil Zest from 1 lemon 2 Tbsp. fresh dill 1 tsp. sea salt 1 tsp. pepper 1-2 lbs chicken thighs Method Add yogurt, onion, curry powder, cannabis infused olive oil, salt and pepper in a ziplock bag of reusable silicone bag. Whisk marinate together till combined in bag. Add cleaned chicken thighs to bag and seal shut. Make sure all chicken thighs are coated with marinate. Place in fridge overnight. Preheat grill to medium-high. Remove chicken from marinade and discard the excess marinade. Place chicken on prepped grill and cook, turning once or twice, until 165°F (no longer pink in the center). This may take 15-30 minutes depending on the thickness of chicken. Serve and Enjoy!
GRILLING
Infused Mango Salasa This course chopped salsa is an easy elevation and perfect for summer! It can be used with traditional chips or even be used as a chutney to top fish or chicken.
INGREDIENTS 4 mangos peeled and diced 2 large tomatoes, 1 red onion, diced 1 jalapeno pepper, minced
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1 cup cilantro, minced 2 Tbsp. cannabis infused olive oil Sea Salt to taste
¼ tsp. smoked paprika 2-3 limes, juiced
METHOD Add all ingredients into a bowl. Fold together until evenly combined add sea salt and pepper to taste. Serve it up or store in fridge.
Summer Squash Bites Summer time squash is here! hey are fresh, keep well in the heat and are quite nutritious. We turn to zucchini and summer squash for the perfect appetizer this season. With a little infused oil, a grill, shredded parmesan and finishing salt, these bad boys are easy and plate really well for afternoon guests.
INGREDIENTS 3 large Zucchini or Summer Squash 1 cup shredded Parmasean cheese 1 lemon 2 Tbsp. Organic Olive oil Sea Salt & Pepper, to taste 3 drops cannabis infused oil per person, for finishing
METHOD Preheat grill on medium-low heat. Place lightly oiled foil on grill.
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Simply wash squash in cold water. Cut squash into
¾ inch
thick slices and place into a large bowl. Zest lemon and squeeze lemon juice by hand atop sliced zucchini. Add 2 Tbsp. olive oil, a sprinkle of sea salt and cracked pepper to the zucchini, gently toss until evenly coated. Place seasoned Zucchini on foil lined grill top.
Cook on medium heat for 5 minutes. Flip each slice of zucchini. Top each squash slice with Parmesan cheese and cook for another 5-7 minutes until cheese melts and browns.
Remove zucchini from grill and plate. Top each piece of zucchini with 3 drops of elevated olive oil, and finish with salt and pepper if desired.
Tomato, Lemon Cucumber & Terragon Salad Elevated SIMPLE, CLEAN & FRESH SUMMER SALAD INGREDIENTS Salad 2 Lemon Cucumbers 1 Large Heirloom Tomato 12 sprigs fresh Tarragon Sea Salt to taste Fresh Cracked pepper to taste 1 1/2 tsp. cannabis infused olive oil (equal to 2.5-10mg THC:CBD) 1 Tbsp. Olive oil 1/2 Tbsp. White Balsamic Vinegar
METHOD Wash, and slice cucumber and tomatoes into quarter inch
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slices. Plate on a serving platter. Evenly drizzle olive oils and vinegar atop fresh veggies. then top with fresh cracked pepper, sea salt and tarragon to taste.
Serve and enjoy.
*Serve 1-2 People
Lifted Lentil, Peach & Avocado Bowl Serves 2
INGREDIENTS Salad 1 peach or nectarine, pitted and sliced 1 cup cooked lentils 4 cups baby arugula 1 avocado 1/4 cup green onions chopped 1/2 cup walnuts (optional)
Dressing 4 Tbsp. olive oil 1 Tbsp. cannabis infused olive oil to contain 5 mg THC/CBD (your preference)—adjust the quantity of infused oil to your desired potency. This recipe aims for micro-dosing 2.5-5mg per person. 2 tsp. white balsamic vinegar Pinch sea salt
WE HELP YOU GET WHAT YOU NEED IN LIFE. 2 cloves garlic, mince
Garnish
Fresh cracked pepper
METHOD
In a large bowl add peach slices, cooked lentils, baby arugula, chopped green onions and walnuts. Set aside.
To make the dressing, combine olive oil, cannabis infused olive oil, white balsamic vinegar, minced garlic and a pinch of sea salt into a jar. Place lid securely on the jar and shake dressing well till emulsified.
Drizzle dressing atop ingredients in the large bowl. Gently toss until dressing is evenly distributed. Plate your salad in your favorite bowls. Add avocado slices and fresh cracked pepper on top of salad. Serve and enjoy!
W
atermelon, Avocado & Cilantro Salad Elevated FROM CANNABIS
COOKING
MAGAZINE'S
TEST
KITCHEN
Watermelon is packed with a well-known phytonutrient, lycopene and considered a citrulline-rich food supporting anti-inflammation, heart health and may lower our risk of high blood pressure. The best way to make the nutrients in watermelon available to our into our bodies is to add a little clean fat.
This refreshing Watermelon Cilantro Avocado Salad does it perfectly by blending cannabis infused olive oil and regular olive oil. Beautiful in presentation and flavor. Naturally gluten-free, dairy-free, nut-free, raw, and vegan. Let’s get chopping!
INGREDIENTS
METHOD
2 cups watermelon, chopped
In a medium bowl, add watermelon, avocado and
1 whole avocado, skinned and chopped
cilantro. Top with olive oils, lime juice, smoked
1/4 cup fresh cilantro, chopped
paprika and sea salt. Gently toss, serve and
2 Tbsp. organic first cold pressed olive oil
enjoy!
½ Tbsp cannabis infused olive oil (5mg) 1 pinch smoked paprika and Sea salt to taste 1 whole lime juiced
GOJI ASHWAGANDHA ENERGY BARS Recipe and photo by Maia Keller
Fuel your summer adventures with a new recipe from The Lighthearted Farmer! These bars are packed with energy boosting and nutrient rich ingredients. Every bar has 15mg of full spectrum CBD and a dose of ashwagandha helping modulate inflammation and balance stress hormones during times of peak activity.
INGREDIENTS 11 cup walnuts
¼ cup hemp seeds ¼ cup cacao powder 3 Tbsp. pumpkin seeds 3 tsp. ashwagandha powder
¼ tsp. pink rock salt 1 cup medjool dates 1/3 cup goji berries
WE HELP YOU GET WHAT YOU NEED IN LIFE. 2 Tbsp. coconut nectar
6 ml of Sweet Orange Liquid Ease CBD oil (From a 600mg bottle. That is 120mg total CBD for the whole recipe and will provide 15 mg of CBD to 8 bars.)
METHOD Add the first 6 ingredients (walnuts, hemp seeds, cacao powder, pumpkin seeds and ashwagandha power) to a food processor. Blend for about 15-20 seconds or until seeds and nuts are finely chopped. Add remaining 4 ingredients (medjool dates, goji berries, coconut nectar and Liquid Ease). Blend for several minutes until the mixture is very well incorporated and begins to stick to the sides of the food processor. Divide mixture into 8 equal parts and form bars. To make it easy, use a mold to form the bars or press the mixture into the bottom of an baking pan and slice into 8. Refrigerate for 2 hours. Enjoy!
The Lighthearted Farmer is a family owned and operated company rooted in Dexter, Oregon. The Lighthearted Farmer specializes in full spectrum CBD extraction. Visit www.thelightheartedfarmer.com.
WE HELP YOU GET WHAT YOUÂ NEED IN LIFE.
When Life Gives you Lemons...add cannabis and make...
L
EMON BLISS
L
emon Bluberry Loaf FROM CANNABIS
COOKING
MAGAZINE'S
TEST
KITCHEN
OMG! Delicious Lemon Blueberry Loaf Cake! Look out coffee shops, this wonderful sweet treat pairs well with your favorite roast and tea brews. Lightly elevated and perfect to share.
LIGHT-HEARTED ELEVATED LEMON SAUCE INGREDIENTS 1 1/4 cup + 4 Tbsp. cannabis infused butter (total mg of CBD/THC 40mg breaking down to 5mg per slice) 1/3 cup butter, melted
METHOD
1 cup sugar 3 Tbsp. lemon juice 2 large eggs, room temperature 1-1/2 cups gluten-free flour blend 1 Tbsp. almond flour
In a large bowl, beat the canna-butter, butter, sugar, lemon juice and eggs. Add Almond milk and beat until combined. In separate mixing bowl combine the gluten free flour blend, almond flour, baking powder and salt; Add dry ingredients to wet and mix on low to combine. Fold in the blueberries and lemon zest.
1 tsp. baking powder 1/2 tsp. salt 1/2 cup unsweetened almond milk 1 cup fresh blueberries zest from 2 large lemons
Transfer to a greased 8x4-in loaf pan. Bake at 350° for 50-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack. Cool completely prior to slicing into 8 slices.
L
Elevated Meyer emon Pie FROM CANNABIS
INGREDIENTS
COOKING
MAGAZINE'S
TEST
KITCHEN
This simple summer dessert uses a store bought crust and homemade elevated Meyer lemon curd paired with fresh strawberries and mangos! Yum! This pie serves 8 with 5mg THC/CBD per serving.
6 large Myer Lemons
METHOD
1 cup granulated monk fruit sweetener
Preheat oven to 375 F degrees.
1/2 cup butter
Zest of lemons. Juice lemons to extract 1 cup of lemon
3 Tbsp. cannabis infused butter
juice.Transfer juice and zest to a medium saucepan. Add
(total mg of CBD/THC 40mg breaking
monk fruit sugar, butter and salt. Place over medium heat,
down to 5mg per slice)
stirring once or twice, until sugar is dissolved and the butter
7 large egg yolks
is melted.
5 large eggs
⅛ tsp. salt
Using an electric mixer, combine eggs and egg yolks in mixing bowl until blended. Slowly add hot lemon mixture to
*store bought pre-made tart shell or
eggs until blended. Return mixture to saucepan, and place
paleo tart shell
over low heat. Continually whisk until mixture thickens to coat the back of a spoon—thick like pudding.
Fruit Garnish 8 fresh strawberries sliced in 1/2
Remove from heat, and stir for one minute.Set aside and
½ mango peeled and sliced
allow to cool.
Sprig of fresh mint Bake tart shell until lightly golden. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until the filling has puffed around the edges, about 25 minutes.
After tart bakes and is removed from the oven, add fruit slices. Allow tart to cool to room temperature. Serving and enjoy!
Cannabis Infused. Gluten-Free.
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