Canna-Cooking Recipe – BotaniQ Magazine

Check out this recipe created for the brand new lifestyle magazine BotaniQ brought to you by NICHE Canada.

Canna-Oil provided by the lovely Andrea, Co-owner of Village Dispensary in Kitsilano.


NOTES ON COOKING WITH CANNABIS FROM EATHICAL.CA TEST KITCHEN

Late summer is when the goodness of nature is harvested, the mere glimpse of an orange moon-like pumpkin heralds Autumn. Bubbling hearty soups, warm steamy kitchens and friends gathered around the dinner table is what makes life’s little moments a big deal.

 

Food is medicine and adding a regulated boost of herbal remedy in a recipe is good for the mind, body and soul. The following incorporates the bounty of fall vegetables, and the healing qualities of turmeric, ginger, cumin, and cannabis oil to relax the brain and sooth the body.

CARIBBEAN SPLIT PEA SOUP WITH CANNA-PUMPKIN PUREE

For adults only. Gluten-free.

Active 45 min; Total 1 hr 30 min; Serves 4. Sides; none required.

Step 1: Heat the oven to 400 degrees. Prepare the pumpkin for roasting.

Step 2: Prep your ingredients and make your soup.

Step 3: Add your dosages – rule of thumb start slow, and go low.

Canna-Pumpkin Puree

Ingredients:

1 medium pumpkin

¼ cup Greek olive oil

½ cup finely diced onions

1 thumb-size piece of fresh ginger, grated.

4 teaspoons Cannabis Olive Oil

1 tsp/5ml = 20mg THC (Cannalife, Indica Strain: Pink Bubba)

 1 Slice the top off, remove the innards, add ¼ cup olive oil and ½ cup finely diced onions.

2 Replace the pumpkin “lid” and pop in the oven to roast for 40 minutes.

3 Scrape out the cooked pumpkin flesh and drain the excess juice (retain liquid for the soup). Add ginger and blitz in a food processor.

4 measure in the 4 teaspoons of Cannabis Olive Oil, give it a quick blitz, add salt and pepper to taste. Divide into 4 servings and set aside.

Caribbean Split Pea Soup

Ingredients:

2 tablespoons olive oil

1 tablespoon butter

1 cup thinly sliced leeks

1 tablespoon minced garlic

1 small Thai chili, smashed

4 (skinless and boneless) chicken thighs.

1 teaspoon organic turmeric powder

1 teaspoon organic cumin powder

6 cups chicken broth, plus leftover pumpkin juice.

2 cups cooked split peas

2 cups diced potatoes

2 cups sliced carrots

½ cup chopped celery

2 handfuls spinach

salt and pepper to taste

4 wedges lime

1 Heat the olive oil, butter and leeks over low heat and sauté gently. Add the garlic and chili, turn up the heat to medium, and fast fry. Toss in the chicken, brown on all sides and sprinkle with the turmeric and cumin, stir well to give it all a quick roast.

2 Pour in all liquids and the split peas. Stir well and bring to a simmer.

3 Add remaining vegetables and simmer for 25 minutes until cooked through.

4 Season with salt and pepper and divide into 4 servings. Top with one serving each of canna-pumpkin puree, place a wedge of lime on top pf the pumpkin puree and serve immediately.

This allows diners to decide how much of each dose to consume, they can spoon out some of the puree, or go bold and mix it all in.

Add a dash of lime juice to balance the flavours.

Add more citrus to reduce “headiness”.

Diner 1 – 90-pound 27-year old female dancer with shoulder pain.

Result: relaxed, less pain, felt a bit of heady vibe.

Diner 2 – overworked 30-year old male singer.

Result: 9 hours of uninterrupted sleep.

Diner 3 – 35-year old male, recreational marijuana user.

Result: tingly relaxation, no headiness.

Diner 4 – mid-fifties male, corporate lifestyle, restless sleeper.

Result: restful 7 hours of sleep. Woke up energized.

This recipe was created for BotaniQ Magazine and can be found on NICHE Canada’s website also, Please enjoy responsibly.