COOKING WITH PLANT MEDICINE

COOKING WITH PLANT MEDICINE FEATURING JEFFTHE420CHEF

Author of The 420 Gourmet; The Art of Elevated Cannabis Cuisine (Harper Wave, 2016) cookbook, JeffThe420Chef is the inventor of Culinary Cannabis, odorless smokable cannabis flower and “tasteless” canna-oil and cannabutter. Jeff rose to prominence as one of the world’s top cannabis chefs by using molecular gastronomy and culinary deconstruction to reinvent the cannabis consumption experience. Jeff is also the Executive Chef of Monica’s House, a cannabis edibles consumption lounge in West Hollywood. Through his creations, Jeff is revolutionizing the cannabis consumption experience.

Dubbed “The Julia Child of Weed” by The Daily Beast, The Ganja Gourmet by Newsweek, The King of Edibles by Elite Daily, one of the world’s top cannabis chef’s by Culture Magazine, and a legendary cannabis chef by Cheddar.com, JeffThe420Chef, works with cannabis in ways that no other cannabis chef in the world does. Jeff has been redefining the cannabis consumption experience since 2012 with his “tasteless” cannabutter and canna-oils, edible culinary cannabis, which mimic herbs like oregano, rosemary and thyme and infused cooking oils devoid of the herbaceous cannabis taste. Jeff is also a culinary instructor and teaches a series of classes called “The Art of Cooking with Cannabis” in medical and recreational states. The goal of his class is to help people understand the nuances of the various strains of cannabis, the differences and importance of THC & CBD, how to select the right strain for the individual needs, how to gauge and manage the potency of housemade cannabutter and oils, how to “dose” edibles properly and how to make his “light tasting” cannabutter and canna-oils.

Preparation Time: 40 mins | Cooking time: 8-10 minutes Number of servings: 12 side salad / 6 entrée APPROXIMATE DOSE PER SERVING: CBD @ 20%: 4/8mg THC @ 10%: 2/4mg | THC @ 14%: 2.5/5mg *Approximate dose per serving is based on using 5 grams of cured/dried/decarbed Cannatonic (high CBD strain) 20% CBD/ 10% THC (2:1) .

MARINADE INGREDIENTS:

• 6 boneless, skinless chicken breasts (organic) • ¼ cup Hoisin sauce

(low sugar/ low sodium) • ¼ cup Barbecue sauce (low sugar/ low sodium) • ½ teaspoon Celtic Sea salt • 2 tablespoons sesame oil (plain) For the dressing • ½ Cup of Water

DRESSING INGREDIENTS:

• ½ cup strawberries (muddled) • ¼ cup canna-sesame oil • ¼ cup sesame oil • 3 Tablespoons rice vinegar • ¼ teaspoon dry mustard • 1 teaspoon minced garlic • ½ tablespoon strawberry jam • ½ cup of orange juice • Pinch of salt and pepper to taste

• 3 cups kale, torn into pieces or chiffonade • 3 cups baby greens • 1 cup green cabbage, shredded • 1 cup red cabbage, shredded • 2 blood oranges, sectioned and deskinned,

OR one small can of low sugar mandarin oranges • 1 cup brussel sprouts, shredded INGREDIENTS FOR THE SALAD:

• 1 cup broccoli florets • ¾ cup strawberries, sliced • 1 mango, diced • 1 cup snow peas • 1 Italian cucumber, sliced thin • 3 teaspoons toasted sesame seed

Marinate the chicken:

1. Pound chicken breasts until the sides are even. 2. Mix the hoisin sauce, barbecue sauce, kosher salt, and plain sesame oil into 1⁄2 cup of water and stir well. 3. Pour the mixture into a 1-gallon Ziploc bag along with the chicken and marinate in the refrigerator for at least 4 hours, or overnight. To cook the chicken:

1. Grill for 4 to 5 minutes on each side. I like to rotate each side 45° halfway through cooking time. 2. Remove from the grill and let cool for 5 minutes. 3. Cut chicken breasts into bite size pieces. Make the dressing:

Make the dressing by mixing all the ingredients together in a small bowl. Set it aside to let the flavors develop. To finish the salad:

1. Toss kale, baby greens, green cabbage, red cabbage, brussel sprouts, and broccoli. 2. Top with the marinated chicken, orange slices, strawberries, mango, snow peas, and cucumber. 3. Drizzle with salad dressing and sprinkle with crushed ramen noodles and sesame seeds.

This colorful grilled chicken salad is a perfect entree for anyone suffering from MS,” says JeffThe420Chef of his easy, healthy, and hazy modern Asian creation. This low fat, high fiber salad, is chock full of fresh fruit, vegetables, and organic chicken.