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Light and Lean




Jeff 420 Chef PortraitSpring is in full swing all over the country this month. May is also the month to celebrate Mom! So, this issue, renowned Canna-Chef JeffThe420Chef  has prepared some lovely dishes in perfect harmony with moms across the board, and Spring taste buds too! Relying on fresh produce and the subtle sweetness of a mother’s love, he’s picked two of his favorite light dishes just in time for Mother’s Day or any special occasion, made even more special with some precise cannabis dosing. Dig in and enjoy the season!

Dedicated to improving the lives of other people, JeffThe420Chef is the only cannabis chef in the world who specializes in cooking and baking with specially crafted canna-butters and canna-oils, created specifically to achieve the health and wellness goals of those who choose to medicate with cannabis. Jeff also specializes in teaching how to properly prepare and dose cannabis edibles. Dubbed “The Julia Child of Weed” by The Daily Beast, “The Ganja Gourmet” by Newsweek and “The King of Edibles” by Elite Daily, JeffThe420Chef works with a myriad of both THC and CBD rich strains of cannabis known for their unique attributes. He then removes the majority of the cannabis odor and taste from the flower or “bud” and infuses the cannabinoid compounds from the cannabis into grass fed butter and healthy oils, creating “pedigree” canna-butters and canna-oils that he uses to create tasty, properly dosed cannabis infused gourmet meals and treats.

Sesame Canna-Chicken Salad with Strawberry Canna-Sesame Dressing

This colorful grilled chicken salad is a fan favorite. It’s the perfect balance of sweet and savory. The salad is not only light, simple to make and chock-full of flavor, but it also kicks in pretty quickly since the cannabinoids are in the dressing and are therefore easily metabolized.

Number of servings: 12 side salads / 6 entrée salads

Preparation time: 40 minutes

Cooking time: 8 to 10 minutes

canna-sesame chicken saladSIDE BAR

[Approximate THC per Serving*

10%: 2.5 milligrams / 5 milligrams

15%: 3.8 milligrams / 7.6 milligrams

20%: 5 milligrams / 10 milligrams]


For the chicken and marinade:

6 boneless, skinless chicken breasts

¼ cup hoisin sauce

¼ cup barbecue sauce

½ teaspoon kosher salt

2 tablespoons sesame oil (plain)

½ cup of water

For the dressing:

½ cup strawberries, muddled

2 tablespoons canna–sesame oil, plus 2 tablespoons toasted sesame oil

¼ cup sesame oil (plain)

3 tablespoons rice vinegar

¼ teaspoon dry mustard

1 teaspoon minced garlic

½ tablespoon strawberry jam

Pinch of salt and freshly ground black pepper

For the salad:

3 cups kale, torn or as chiffonade

3 cups baby greens

1 cup green cabbage, shredded

1 cup red cabbage, shredded

1 cup brussel sprouts, shredded

1 cup broccoli florets

2 blood oranges, divided into supremes (remove the membrane), or 1 small can mandarin oranges

¾ cup strawberries, sliced

1 mango, diced

1 cup snow peas

1 Italian cucumber, sliced thin

½ package dry instant ramen noodles, crumbled

3 teaspoons sesame seeds


Marinate the chicken: Pound the chicken breasts until the sides are even. Separately, mix the hoisin sauce, barbecue sauce, kosher salt, and plain sesame oil into ½ cup of water and stir well. 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. Grill for 4 to 5 minutes on each side, rotating each side 45° halfway through cooking time. Remove from the grill and let cool 5 minutes. Cut chicken breasts into bite-sized 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: Toss the kale, baby greens, green cabbage, red cabbage, brussel sprouts and broccoli. Top with the marinated chicken, orange supremes, strawberries, mango, snow peas and cucumber.

Drizzle with the salad dressing and sprinkle with crushed ramen noodles and sesame seeds before serving.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/de-carbed cannabis into 5 ounces of oil.

Mini Ricotta Pineapple-Crepe Soufflés

One of my all-time favorite dishes! I make 6 minis to snack on during the week. You can also make one large soufflé by placing all the blintzes on top of the melted butter in a large baking dish. Then just pour the soufflé mixture over the crepes and bake for 1 hour.

Number of servings: 6 2-ounce ramekins

Preparation time: 15 minutes

Cooking time: 1 hour

Mini Pineapple Cheese Canna-souffléSIDE BAR

[Approximate THC per Serving*

10%: 7.6 milligrams

15%: 11.4 milligrams

20%: 15.2 milligrams]


For the crepes:

1 cup milk

¼ cup cold water

1 cup all-purpose flour

1 tablespoon sugar

2 eggs, lightly beaten

¼ cup creamy canna-butter, melted and cooled

1 stick grass-fed butter, cold (you won’t use the whole stick—it’s just to grease the pan)

For the cheese filling:

1 cup ricotta cheese

½ cup mascarpone cheese

3 tablespoons confectioners’ sugar

¼ cup crushed pineapple, drained

1 egg

For the soufflé:

1 stick grass-fed butter, melted

1 cup sugar

4 eggs

1½ cups sour cream

2 teaspoons pineapple juice

2 teaspoons vanilla

Pinch of cinnamon

½ cup crushed pineapple

½ teaspoon salt


Blend together the crepe ingredients: Milk, cold water, flour, sugar, eggs and canna-butter.

Heat a small nonstick pan on medium. Rub the stick of grass-fed butter around bottom and sides of the pan. Pour enough batter into the pan to coat the bottom. Cook for 30 to 40 seconds until the batter sets. Shake gently to loosen. Flip, using a small silicon spatula and cook another 30 to 40 seconds. Transfer to a plate and repeat until all the batter is used. In a medium mixing bowl, combine cheese-filling ingredients: Ricotta cheese, mascarpone cheese, confectioners’ sugar, crushed pineapple and egg. Mix well. Place 1 tablespoon of the cheese filling in each crepe and fold them opposite edge to opposite edge, then roll open sides over folded edges to create a closed little blintz. Set aside and repeat.

Preheat oven to 340°F. Pour 1 to 2 tablespoons of melted butter to cover the bottom of each ramekin. Place 1 crepe in each ramekin. Blend the soufflé ingredients: Sugar, eggs, sour cream, pineapple juice, vanilla, cinnamon, crushed pineapple and salt. Pour the mixture over the crepes, filling each ramekin three-quarters full. Bake for 1 hour until golden brown and then serve.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 1? sticks of butter.

©2015 JeffThe420Chef

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Endlessly Thankful




Photos by Bruce Wolf

Aside from 420, Thanksgiving is the best non-denominational holiday out there. If you spend the day sans-kids, this is the perfect opportunity to showcase your cannabis-infused starters, dosed gently for a mellow and relaxing time. Infusing the starters allows you to enjoy the meal without hesitation, from apps to dessert, delightfully under the influence of this magical herb. We have found that a little bit of cannabis goes that extra mile to keep stress low and spirits high. The cannabis strain that we used this year was Bliss Berry. We have found that this strain adds a brightness to each recipe, and to our mood, which is a total win-win.


Spinach and Canna Kale Dip

Serves 12



1 cup softened cream cheese

2 tablespoons cannabis-infused butter

2 tablespoons unsalted butter

1 tablespoon fresh garlic, chopped

1/4 cup mayonnaise

2/3 cup sour cream

1 1/4 cups parmesan cheese (set 1/4 cup aside for topping before baking), grated

1/2 teaspoon salt

1/2 teaspoon black pepper

Pinch of ground nutmeg

2 tablespoons pickled jalapeños, chopped

3/4 cup (canned) artichokes, chopped

1 cup cleaned and dried fresh kale, chopped

1 cup of drained/chopped & thawed frozen spinach

1/4 cup plain bread crumbs

1/2 teaspoon red chili flakes (optional)



  1. Preheat oven to 325 degrees Fahrenheit.
  2. Let cream cheese come to room temperature in bowl and set aside.

In sauté pan melt unsalted butter and canna-infused butter over low heat. Low heat is key to ensure minimal cook-off of THC.

  1. Once butter mixture is melted add the chopped garlic and cook over low heat for two minutes. Turn off heat and allow mixture to cool.
  2. Add to the bowl of softened cream cheese the mayo, sour cream, parmesan cheese, salt, pepper, pinch of ground nutmeg, chopped jalapeños and artichokes. Combine all ingredients thoroughly.
  3. Add kale and spinach to cheese mixture and blend to combine.
  4. Last, add the butter and garlic mixture and blend to combine for three minutes. This step is the most important to ensure even distribution of THC throughout the recipe.
  5. Pour dip into oven safe dish and top with breadcrumbs and remaining 1/4 cup parmesan cheese.
  6. Bake for 20 minutes.

Bacon Wrapped Dank Dates

Serves 16



32 pitted dates

4 tablespoons goat cheese

2 tablespoons cannabis-infused butter

16 bacon slices, cut in half



  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the dates on your work surface and with a small knife, make a slit in each and spread open.
  3. In a small bowl, combine the goat cheese with the butter until well mixed.
  4. Divide the mixture and press into each date, closing them up after filling.
  5. Wrap the bacon around each stuffed date.
  6. Place the dates bacon-seam down on a baking sheet.
  7. Bake until the bacon is cooked and crisp, about 10 minutes.



Roasted Cherry Tomato Bruschetta

Serves 12



12 thick slices crusty olive bread, toasted on both sides

3 whole garlic cloves, peeled

2 tablespoons cannabis-infused olive oil

2 tablespoons olive oil

3 cups cherry tomatoes

1 yellow pepper, seeded and cut in strips

1 garlic clove, minced

Coarse salt and pepper



  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the bread on your work surface. Rub one side of the bread with the garlic cloves. Drizzle or brush the bread with the cannabis-infused olive oil.
  3. On a baking sheet toss the olive oil with the tomatoes, pepper and garlic. Bake in the oven for 15 minutes, or until the tomatoes have lost their shape and the pepper has started to turn golden brown.

4. Divide the tomato mixture between the bread slices and sprinkle with salt and pepper.

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Featured Stories

The Importance of Being Basic




No matter how you like your food cooked—whether it’s baked, fried, sautéed, grilled or simmered—the addition of butter or oil to a dish has a way of turning an otherwise bland and dry meal into a rich and pleasurable experience. This month for CULTURE’s annual Edibles Issue, we’re paying homage to the basics of cannabis cooking by providing two very simple and easy-to-remember cannabis infused recipes. After all, just about every recipe you can whip up, whether it’s homemade lasagna or chocolate chip cookies, calls for one of these fundamental ingredients. Once you master the basics of crafting traditional cannabis-infused butter and oil, you’ll find that every dish can be elevated to another level!

For the sake of dosage and consistency, be sure to use lab-tested, quality cannabis in order to know how many milligrams of THC your butter and oil contain. From there, you can divide the total milligrams of THC by how many servings you are making—and you’re on your way to mindful cannabis infusion.


Cannabis-Infused Butter


1 cup unsalted butter

1 ounce decarboxylated* and dried cannabis flower, ground

4 cups water



  1. Bring water and butter to boil in a small pot; lower heat to simmer. Simmer gently for about 1 1/2 hours.
  2. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture.
  3. Pour about two cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible.
  4. Chill the butter/water mixture in the refrigerator until the butter has solidified (one to two hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.


Cannabis-Infused Olive Oil


1 cup cooking oil

1 1/4 ounce decarboxylated* and dried cannabis flower, ground



  1. Place cannabis in a slow cooker and add oil. If necessary, add a little extra oil in order to at least cover the cannabis.
  2. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter.


*Decarboxylating the Cannabis

Before you get started, you need to decarboxylate your cannabis. This will ensure the THCA is converted into THC, which will make your edibles more potent. Decarboxylation happens in three easy steps.


  1. Set your oven to 220 degrees Fahrenheit.
  2. Place ground or broken up cannabis on a baking sheet that is lined with parchment paper.
  3. Bake the cannabis for about 25 minutes, until all moisture is gone.

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Celebrate Apple Season with Infused Recipes




For many regions in the U.S., summertime lasts far beyond its allotted June through August timeframe. Even if the temperature is still warm (or in some places, scorching hot), there’s no reason you can’t try to bring yourself into the fall mindset. Hike in the woods and smell that quintessential scent of nature, organize your hoodie collection in your closet, and most importantly, start thinking about seasonal recipes. September represents a lot of things, but if nothing else, its is the celebratory month of apples. Cider, pie and so many more recipes are finally at your fingertips with the abundant harvest of apples at your nearby orchard!


Apple Pizza

This twist on a traditional apple pie will have you craving it every day.



9-inch puff pastry (thawed beforehand)

1/4 cup sugar

1/8 teaspoon salt

3 tablespoons flour

1 teaspoon ground cinnamon

4 Gala apples, diced



1/2 cup flour

1/3 cup packed brown sugar

1 teaspoon cinnamon

1/4 cup cannabis-infused salted butter (room temperature)

Melted Caramel



  1.     Preheat oven to 350 degrees.
  2.     Place pre-made pastry onto a pizza stone or pan.
  3.     Combine dry ingredients (sugar, salt, flour and cinnamon) in a bowl.
  4.     Cover pastry with diced apples.
  5.     Make topping by combining flour, brown sugar, cinnamon and butter in a bowl until well combined. Sprinkle over pie.
  6.     Bake for 40 minutes. Remove from oven and drizzle caramel sauce on top. Serve immediately.


Apple Roses

If you want to really jump into the theme of the season, and you have a lot of time on your hands, you’ll love these delicate little apple rose treats.



4 apples of choice (sliced into 1/8 of an inch)

3 tablespoon spoons unsalted butter

2 tablespoons lemon juice

1/4 teaspoon salt

3 tablespoons apricot preserves

1 tablespoon white sugar

1/2 teaspoon ground cinnamon

1 sheet puff pastry (thawed)

1/4 cup cannabis-infused olive oil



  1.     Preheat oven to 350 degrees.
  2.     Place thin apple slices into a bowl, and toss with butter, lemon juice and salt.
  3.     Spread apples onto a baking sheet. Bake for 10 minutes until soft. Let cool.
  4.     In a separate bowl, mix sugar, cinnamon and nutmeg.
  5.     Use butter to grease a muffin pan. Cut puff pastry into strips. Smooth on apricot preserves, and sprinkle sugar mixture on top.
  6.     Take apple slices and place them onto the puff pastry, skin side up (the shape should resemble a rainbow). Overlap apples as you go. Leave one inch of dough empty on the bottom.
  7.     Once apples are placed, fold the dough upwards. Use infused olive oil to brush onto the dough facing upwards. Roll the dough and apples from one side to the other to form a rose muffin.
  8.     Bake for about 45 minutes. Remove from oven and let cool for about 10 minutes before serving.

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