Many patients are not able or don’t want to smoke cannabis.
The recipes written by the Hempie Chef for Weed World Magazine are intended to be used by medical marijuana patients and are intended to be used with medicinal grade cannabis (marijuana). Medical grade cannabis is of the highest quality and should be grown organically. The better and stronger the medicinal cannabis the greater the results will be for whatever application you are using. The patient and caregiver need to experiment and evaluate with what strength of medicine meets the patients personal needs.
Since here at The Hempie Chef, we are dealing with medical patients, we have found it is best to use a strong application and limit the portions for the best results. It is rare and practically unheard of that someone has an allergy to medical marijuana. Butters made with whole leaf will include chlorophyll form the plant, giving an unpleasant taste to foods, adding no medicinal value and is not recommended. With any food or medical preparation for safety reasons, check with the patient’s medical provider and then try in small test portions to see if there is a reaction before expecting full results, the effects could be unpleasant.
Canna-butter
1 ounce medical grade cannabis
1 pound butter (unsalted)
Water
Using a 3 quart pot, fill half way with water, add cannabis and butter. Make sure that butter and cannabis are adequately covered. Simmer for 2 to 4 hours at 200 degrees (I use a candy thermometer to monitor the temperature). Turn off heat and allow the mixture to cool sufficiently (enough to strain with cheesecloth). Strain the mixture through the cheesecloth, into a bowl or container in order to separate the cannabis from the water and butter mix. (The cheesecloth herb balls can be saved to use as a compound or poultice.) Place the mixture in refrigerator for about 12 hours (this allows the canna-butter and water to separate and the canna-butter will float on the top of the water. Place the canna butter on top of paper towels, to remove excess water, Discard the water and refrigerate the canna-butter and use in any of the suggested recipes.
If desired, shape into small hearts by hand or use a candy mold (ice cube trays can also be used) to form a sheet of fun shaped individual servings, Spoon butter in molds, smooth tops. Freeze molded butter until very firm at least 15 minutes. Turn out hearts onto baking sheet, arrange in container separated with waxed paper, Cover and refrigerate or freeze until ready to use. Butter can be frozen for up to 6 months in air-tight containers.
Chocolate Chunk Walnut Butter
½ cup canna butter (softened)
¼ Cup White Chocolate Chips
¼ Cup semi sweet Chocolate Chips
¼ Cup Walnuts
Whip canna-butter, in a large bowl for about 30 seconds, until smooth. Melt both kinds chocolate chips (I use a double boiler) and pour canna-butter into melted chips, mix until blended. In a small dry skillet over low heat cook and stir walnuts until golden, 5 to 7 minutes. Cool. Stir into chocolate canna-butter. Pour mixture onto waxed paper and let cool completely. Break apart and place in covered container or shapeand cover with plastic wrap. Refrigerate or freeze until ready for use. Serve on warm fresh bread, muffins or pastries for relief of nausea, pain, migraines and to induce relaxation and sleep.
Citrus Basil Cana-Butter
1 Cup Basil (fesh loosely packed)
1 Teaspoon lemon zest (freshly grated)
½ Cup Sweet Butter (softened)
4 cloves Garlic (Chopped)
½ Cup Cannabis (finely ground)
½ Teaspoon Sea Salt (finely ground)
In a saucepan of boiling water, blanch basil for 2 seconds. Drain the basil well, pat dry, and using a food processor blend with butter, cannabis, zest, garlic and salt to taste. Blend until the mixture is totally smooth. Let the butter mix stand, covered tightly with plastic wrap, in a cool place for 1 hour or chill overnight. Serve citrus basil butter with pasta, steamed veggies or grilled meats or fish.
Grilled Red Pepper Canna-Butter
1 medium Bell Pepper (roasted)
4 Cloves Garlic (minced)
1 small Jalapeno (roasted & seeded)
¼ Teaspoon Dijon Mustard
3 small Shallots (minced)
1/8 teaspoon sea salt
¼ cup canna-butter
Mix all ingredients including canna-butter together with electric mixer. Place the mixture on a sheet of plastic wrap or waxed paper, form a cylinder. Place in refrigerator to harden. To serve cut pats from the log and place on top of grilled fish, pastas, veggies, poultry or meat. Medical butter can be made up a few days in advance, and it can be frozen for up to 6 months.
Zen Canna-Butter
½ Cup Canna-butter
3 Cloves Garlic (minced)
In a medium bowl, cream canna-butter with electric mixer until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy duty foil, roll the foil around the mixture, forming a log 8 inches long by about ¾ inches in diameter. Tuck in the ends of the foil, label and freeze. Spread mixture on bread, sprinkle with cheese and broil until cheese melts. Use this therapeutic butter to flavor potatoes, cooked veggies, rice, pasta and sauces.
Curry Butter
½ Cup Canna-butter
1 Green Chili (seeded and chopped)
5 slices of Ginger (thinly sliced & chopped)
2 Tablespoons Curry Powder
2 Large Shallots (chopped)
1 Tablespoon Lemon Juice
1 Small Garlic Clove (minced)
¼ Teaspoon Turmeric (ground)
Blend Canna-butter, chopped ginger, lemon juice and turmeric in a food processor or with electric mixer, until totally smooth. Refrigerate for a few weeks or frozen for a few months. Serve this healing butter on warm fresh bread or over hot pasta, potatoes or rice.
Olive Herbal Butter
½ Cup Canna-butter
1 sprig Thyme
2 Tablespoons Dijon Mustard
½ Teaspoon Rosemary (fresh minced)
4 Cloves Garlic (minced)
1 Tablespoon Basil (chopped)
4 Tablespoons Kalamata Olives (chopped)
¼ Teaspoon Fennel Seed
Blend Canna-butter, mustard, garlic until thoroughly mixed and smooth. Add remaining ingredients; olives, thyme, rosemary, basil, and fennel seed blending to desired texture. Serve on fresh bread, crackers or tortilla chips. Try spreading on sliced bread, add some cheese and broil until cheese melts.
Maple Butter
¼ Cup Canna-butter
5 Tablespoons Maple Syrup
Combine Canna-butter and maple syrup in food processor or blender, mixing until creamy. Serve over warm cornbread or muffins. This healing butter can help relieve joint pain, sleep disorders and to calm nerves.
Sweet Honey Butter
½ Cup Canna-butter
½ Cup Organic Honey
Soften Canna-butter over a very low heat, Cream canna-butter into honey, using a mixer. Heat and continue to mix, for about 10 minutes. Remove from heat and serve in breads, muffins or crackers. Add 1 teaspoon of grated orange or lemon rind.
Fruit Brandy Canna-butter
4 Cups Applesauce
½ Cup Brandy
½ Cup Mango preserves or jam
½ Cup honey
½ Cup brown sugar
¼ Teaspoon Ground Cloves
1 Tablespoon Ground Cinnamon
2 Cups Canna-butter
Place applesauce, mango jam, brown sugar, cinnamon, brandy, honey, cloves and canna-butter in heavy sauce pan, heat over low heat, stirring frequently. Cook about 15 minutes, or until mixture begins to thicken. Pour into sterilized mason jars, leaving ¼ inch at top. Vacuum seal sterile jars. Makes about 4 pint jars and can be stored up to one year or more. This lovely combination can be served over ice cream or oatmeal to assist with nausea, anxiety and pain relief.
Originally Published in Weed World Magazine Issue 97