Sheri’s Fantastic Meyer Lemon Curd
1¼ cup white sugar
3 eggs plus 2 egg yolks
1¼ cup Meyer lemon juice
Zest of 3 Meyer lemons
½ cup unsalted butter, melted
Let the eggs and melted butter come to room temperature.
Add the sugar and eggs to the bowl and whisk for 3 minutes. Your mixture should be glossy and thick.
Stir in the Meyer lemon juice, zest, and cooled, melted butter until well mixed.
Cook at full power in the microwave in one-minute intervals, removing and mixing for one minute between cooking.
Continue cycle until the mixture coats the back of a metal spoon. Depending on the power of your microwave it should take 4 – 6 minutes.
Pour into sterile jars, top, and store in the refrigerator for up to 3 weeks! Bet it doesn’t last that long.
Makes approximately 1½ pints curd.
HOW TO MAKE MEDICATED CURD:
Unless you are just eating the curd with some berries and whipped cream, you probably are making tablespoon size servings.
This recipe makes approximately 1½ pints or 48 tablespoons of curd. If making tarts, or other bite size servings, use a smaller amount of THC than you would for a large brownie. A portion of 2½ – 5mg/tablespoon is plenty for most patients. At 2½ mg/tart— most people that are regular patients can handle a couple tarts comfortably. Believe me, they will eat more than 1 tart, so don’t over medicate.
How you medicate the curd depends on what you are using to medicate them. If using distillate, add it to the melted butter when it begins to cool from melting prior to adding to recipe. First heat a cup of water and put your syringe of distillate in to help melt it. Then measure the THC you will add, add it to still-warm butter and stir for 3 minutes. Once it is mixed add it to the curd mixture and proceed to cook the curd.
If using a tincture or oil that doesn’t need to be heated, it can be added once the curd has begun cooling, before it thickens. Again, stir for 2-3 minutes to incorporate fully.
If using Flower—look for our special recipe for making CannaButter.
Guest Chef 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.
Asian Fusion Sesame Canna-Chicken Salad
with Strawberry Canna-Sesame Dressing
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) .
• 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
• 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
Ingredients For the Salad:
• 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
• 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.
Chocolatier, Lauren Gockley
A true chocolatier and artist of the highest caliber, Lauren (along with her Coda signature team) has been recognized as one of the top edibles creators in the state of Colorado and nationally. Lauren completed her studies as a classically trained chocolatier at l’Ecole du Grand Chocolat in Tain l’Hermitage, home of the Valrhona Chocolate Company.
After graduating at 24, she worked in a series of Parisian pastry shops before returning to the states where she quickly found a place with Jean-Georges Vongerichten’s Bank in Houston, and then on to Thomas Keller’s Per Se in New York. Lauren worked as a raw, vegan chocolatier for four years, gaining great knowledge and appreciation for the complexity and versatility of cacao in its natural form. After 10 years of chocolate mastery, she was named one of Dessert Professional’s Top 10 Chocolatiers in North America.
Lauren is now the Director of Edibles at Coda Signature. In music, a coda represents the culmination of the musical language that comprises a piece, delivered with a distinct expression all its own. Coda Signature is that moment in the evolution of cannabis. With music as our muse and cannabis as our medium, Coda Signature creates cannabis infused products full of inspiration and imagination.
Meant to warm our hearts, Lauren presents us with this Decadent Coffee, featuring Coda Signature’s award winning Coffee & Doughnuts chocolate bar. (If Coda Signature is not available in your state, it can be substituted with another infused chocolate.)
with Chocolatier, Lauren Gockley
• Coffee & Doughnuts chocolate bar, 100mg THC
• Whipped Cream
• Caramel Sauce (optional)
• Brew your favorite coffee roast
• Place 1 10mg THC square of Coffee & Doughnuts chocolate to the bottom of a mug
• Pour the hot coffee over the chocolate and stir until mixed
• Top with whipped cream and caramel sauce for additional sweetness
Serving Size 1 coffee – 10mg THC per serving
Cooking with Plant Medicine
featuring Guest Chef Meg Sanders
Meg Sanders is the Co-Founder and CEO of Canna Provisions, a cannabis retailer based in Massachusetts and she enjoys making her own cannabis edibles, like her famous Canna Ranch Cracker Snacks. In addition to making her own delicious medicated treats, Meg is an established pioneer in the cannabis industry. She is a Founder and Partner of Will & Way Cannabis Consulting and the former CEO of Mindful, one of Colorado’s first medical cannabis dispensaries. She is now one of the biggest forces in the new Massachusetts cannabis cultivation and consumer sales fields, and will grow Canna Provisions to be a fully vertically-integrated company with State maximum retail locations in 2020. As a leader in the legal cannabis movement, Meg has been featured on National Public Radio and in Rolling Stone, The New York Times, The Wall Street Journal, Le Monde, 60 Minutes, and we’re proud to share her recipe in Grass Roots America Magazine.
Meg’s Famous Canna Ranch Cracker Snacks are a delicious and simple-to-make infused dish, perfect for parties, and a great entry into infused products. Their low dosage is ideal for snacking. Plus, they are also a great DIY gift idea (where it’s legal to do so)! Simply fill up a small mason jar with these delicious crackers, put a ribbon around the top and BOOM, handmade gifts aplenty. Enjoy!
Meg Sanders’ Famous Canna Ranch Cracker Snacks
Dosing info: Crackers should be approximately 0.5 mg THC each
• 0.5 grams distillate of your choice
approximately 380 mg THC
(check mg on package)
• 1/2 cup coconut oil
• 1 packet ranch dressing mix
• 1 tablespoon dried dill
• 1/2 teaspoon garlic powder
• 1 16 ounce pack of oyster crackers
• 4-6 quart pot
• Emulsifier or whisk
• Large stainless steel or glass bowl
• 2 large baking sheets
1. Preheat oven to lowest setting – ideally 175 F. If your oven doesn’t go that low,
set it at 200 F and let it heat up. Then turn the oven off. Let it sit for about 10 minutes.
2. Melt coconut oil in a 4 to 6 quart pot on low heat. Keep temp between 175 and 190 F.
3. Add 0 .5 grams distillate to the coconut oil maintaining temperature 175 to 190.
Using an emulsifier or whisk, blend oil for at least 2 minutes.
4. Add ranch mix, dried dill and garlic powder and blend thoroughly.
5. Add oyster crackers to large bowl and pour oil mixture over the crackers.
6. Blend crackers and oil mixture with spatula to thoroughly coat each cracker.
Let crackers sit for 3-5 minutes and then blend again.
7. Once oil mixture is thoroughly applied to all crackers, spread crackers evenly onto
each cookie sheet.
8. Place cookie sheets in oven for 15 minutes.
9. Take cookie sheets out of oven and let the crackers cool.
10. Store room temperature crackers in an airtight container.
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