Cannabis in the Kitchen

I started my career as a registered dietitian leading to a life long love affair with food. Then came a breast cancer diagnosis and the hunt to find meaningful healing modalities to layer onto conventional treatments. Those modalities included cannabis which turned my career in a different direction, as a founder of an online cannabis education platform training health practitioners across the US. Now the stars have aligned to combine the best of both my worlds…teaching others how to use cannabis in the kitchen.

Many Delivery Formats

For many people, smoking or vaping is an irritant or just not an experience they enjoy. Tinctures (dropped under the tongue as a sublingual) are effective and quickly absorbed, but the taste may be off-putting. Then there’s edibles; those made with THC-containing cannabis (marijuana) and CBD-hemp derived edibles. THC, CBD or any other cannabinoid is metabolized differently when consumed in a food or beverage. They have to pass through the liver which slows downs absorption and accounts for the delayed results compared to the quick update into the bloodstream with other delivery methods. Using edibles requires patience and most of us can’t wait, eat another edible and perhaps have an out-of-body experience. And because there is no standardization with cannabis labeling laws, what is actually in that gummy or cookie is often not accurately listed on the label. Lots of variables to consider.

Cooking with Cannabis

Infusing oils and butters with cannabis a tried and true way to create the foundation for an endless number of recipes. We infuse fats because cannabis is “lipophilic”, or it binds well to fat molecules. A great resource on this topic, with super healthy recipes, is The Cannabis Kitchen Cookbook. Ten culinarians, from across the US, collaborated on this book and I’m delighted to have been one of the contributors. Gone are the days of the stoner pot brownies; we have moved onto heathy, luscious flavors and beautiful presentation.

CBD Recipes

If you want the therapeutic effect of CBD without the THC high, there’s lots of options for you too. CBD tinctures are a go-to ingredient, working well in beverages, desserts, savory dips and breakfast. I shy away from baked goods or any recipe requiring prolonged, high heat; this will breakdown the cannabinoids and dilute their effectiveness. One of my favorite new ingredients to work into recipes is CBD Bitters. Bitters are a great digestive on their own and when combined with CBD and other botanicals, they are powerhouse ingredient. I just developed a new recipe using figs, dark chocolate, candied ginger and a spice-flavored CBD bitter. These truffle-like little nuggets can be made ahead, kept in the fridge and enjoyed at a moment’s notice. Making your own edibles lets you control the dose, create real food  (not just a sugary gummy) and it’s really fun to play in the kitchen with these ingredients.

If you want to taste those fig truffles and learn how to make other CBD recipes, check out my CBD Culinary Workshop, Monday, January 27, Noon-2pm at the Oldest House Museum Garden. For tickets, go to www.keywestfoodandwinefest.com . For cookbooks or other questions, contact me directly at [email protected].

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