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It seems like a new state is legalizing marijuana every week, with New York being the newest country to get on the bandwagon. This is good news from everyone from the occasional pot smoker to old market operators to smallholders and … cooks. When her home state of Vermont began the legalization process in 2018, cookbook author Tracey Medeiros’ ears were raised. “I kept reading about the plant’s potential for medicinal benefits,” she says. “This piqued my interest and motivated me to reach people across our country who use cannabis as a culinary ingredient. I was amazed to see and hear how this plant changed the culinary and cannabis landscape. ”
Medeiros has written several other recipe books, including the Connecticut Farm Table Cookbook and the Vermont Non-GMO Cookbook, and most recently The Art of Cooking with Cannabis, the publication of which happened to coincide with the legalization of New York. “I felt this had to be written because that’s how the food industry is going,” she says. “Now those who cook and create nutritious recipes can feel comfortable stepping out of the shadows into the sunlight to share their passion for using this plant. ”
The book is divided into three overarching sections: CBD, Hemp, and THC Recipes, and each section is further broken down by geographic region. “I thought it would be interesting to break the book down by region so people can see what each of these areas are doing to cannabis and how they are incorporating this plant into their local cuisine,” says Medeiros.
Like her other books before, this one straddles the line between cookbook and cultural anthology. “This cookbook contains a collection of personal stories as well as culturally diverse recipes,” says Medeiros. “The people who share it touch on their personal struggles and achievements, as well as the potential health and health benefits of the cannabis plant. These stories are both heartwarming and uplifting, bringing hope and a possible medical alternative. “This book also offers sidebars, informative tips, and practical guides.
The 125 recipes in the book are a far cry from the pot brownies we all made in high school. They range from soups and side dishes to cocktails and desserts. Most of them don’t even sound like they have cannabis in them. Take Medeiros’ favorites: sweet corn ice cream with brown sugar crumbs and wild blueberries; smoked mussels with toasted corn puree and paprika; raw sweet corn and cashew soup as well as kale meatballs with CBD-infused cherry tomato and pesto sauces. For newbies, she recommends “starting low, driving slowly” to moderate the milligram intake. “One dose doesn’t fit all,” says Medeiros. “Always check a product’s packaging information for milligram dosage information. Buy brands that offer a Certificate of Analysis which ensures that the product you buy has been tested and is safe. ”
Below is a recipe from The Art of Cooking With Cannabis for a raw hemp pesto by Freya Dobson of Hudson Hemp. Other upstate authors of the book include SFOGLINI Pasta (West Coxsackie, NY) and Local 111 Restaurant (Philmont, NY). The art of cooking with cannabis is on sale now.
Raw hemp leaf pesto
Extract from the Art of Cooking with Cannabis: CBD and THC Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, May 2021).
Yield: makes about 1 cup
Freya Dobson of Hudson Hemp says, “For those looking to add CBD oil to the pesto, I recommend adding 10 milligrams of contract balance per serving. The parent of the contract is Hudson Hemp It is the simplest formula to take advantage of the broad spectrum Experience hemp extract in isolation.
• 3 or 4 medium-sized cloves of garlic, peeled and roughly chopped
• 3 tablespoons of organically grown raw pine nuts, walnuts or cashew nuts
• 1 cup of fresh organic hemp leaves, woody stems removed, lightly wrapped
• 1 cup of fresh organic basil leaves, lightly wrapped
• 1/2 cup of coarsely chopped organic kale leaves, stems and inner ribs removed and discarded, lightly wrapped
• Juice of 1 lemon or to taste
• 1/2 cup extra virgin olive oil or hemp seed oil
• 3 tablespoons of yeast or to taste
• Himalayan pink sea salt, fine-grained
• Freshly ground black pepper
• Process the garlic and pine nuts in a food processor until they are crushed. Add the hemp, basil, kale and 2 tablespoons of lemon juice and process until everything is well mixed. While the food processor is running, slowly add the oil in a steady stream until well blended, then scrape the sides of the bowl as needed.
• Put the pesto in a decorative bowl and fold in the nutritional yeast. Match the spices with additional lemon juice and nutritional yeast if desired. Season to taste with salt and pepper. To serve, spread on toasted bread with sliced cherry tomatoes or lightly drizzle pesto over and around your favorite eggs. Note: See the fried egg recipe (page 186).
The pesto can be stored in the refrigerator covered with a thin layer of olive oil for up to 2 days.
Raw hemp leaves are rich in cannabidiolic acid (CBDa). It is a non-intoxicating, inactive cannabinoid. When CBDa is heated (activated) through a process known as decarboxylation, it turns into CBD. Because this recipe uses raw hemp leaves that haven’t gone through a decarboxylation or extraction process, CBD is absent.