Today’s article is by the daughter of Reggae legend, Bob Marley, Cedella Marley. Cedella dishes on how she incorporates cannabis into her wellness routine, why it’s becoming more mainstream, as well as a smoothie incorporating the herb in her ingredient list. Enjoy!
Juicing has become a way of modern day life for most, however it has always been a part of our family’s daily regimen. My mother would often turn papaya, passion fruit, tamarind and star fruit into healthful tonics. While our father would juice cucumber, callaloo, mint and flaxseed saying it would cleanse our blood…he was clearly ahead of his time in more ways than one! But have you ever juiced with hemp? Using cannabis in recipes is gaining popularity on the rise, and it’s now no secret that the perception of Herb is changing.
State after state is legalizing the use which is enabling people to see it as a source for better health. Humans are actually born with endocannabinoid receptors, biological receptors in the brain and elsewhere that function to receive the healing qualities of Herb. Being that there are so many uses of the cannabis plant in cooking, it could very soon become the next superfood.
I try and juice daily after my workout and often like to include a little Herb. Since the juice isn’t heated, you aren’t affected by the THC, you just receive the many benefits from the plant. I included our family’s favorite green juice recipe in my new cookbook Cooking with Herb – to share a slice of my daily life with others. Enjoy!
Kale, Pineapple and Cannabis Smoothie
MAKES FOUR 8-OUNCE SMOOTHIE-STYLE SERVINGS OR TWO 8-OUNCE JUICE-STYLE SERVINGS (5 MG THC PER SERVING)
- 1 1/2 cups chunks fresh pineapple (about 1⁄3 of a medium pineapple)
- 1 large cucumber, chopped
- 1 medium green apple, cored and chopped
- 6 Tuscan (lacinato) kale or Swiss chard leaves, central ribs removed, leaves roughly chopped (about 2 packed cups)
- Leaves from 4 fresh mint sprigs
- Leaves from 3 fresh flat-leaf parsley sprigs
- 1⁄3 to 1/2 cup fresh green cannabis leaves if you can get them (optional)
- 1 tablespoon cane sugar (optional)
- Juice of 1 lime
- 3 ice cubes
- 1 to 2 teaspoons CannaOil (see below), preferably made with coconut oil
- Add to a blender in this order: pineapple, cucumber, apple, kale, mint, parsley, herb leaves (if using), sugar (if using), lime juice, and ice cubes.
- If making smoothies: Add 1/4 cup water and 2 teaspoons CannaOil and blend until smooth, adding a splash or two more water if needed. Pour into glasses and serve. If making juice: Add 1/4 cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl and stir in 1 teaspoon CannaOil. Pour into glasses and serve.
MAKES 2 CUPS (1 SERVING = 1⁄2 TEASPOON = 5 MG THC)
- 2 cups coconut oil, extra-virgin olive oil, or grapeseed oil
- 1⁄4 ounce (7 g) cannabis flower (dose based on 15% THC herb)
- Grind the herb using a hand grinder (you don’t want it to be powder ﬁne—think dried oregano).
- Combine the oil and herb in a medium saucepan and bring to a low simmer over medium heat (the oil should be hot but not boiling).
- Reduce the heat to low and cook the infusion very slowly, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, about 2 hours.
- Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the oil is ﬁltered, about 5 minutes. Fold the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids, extracting as much oil as possible (discard the solids). Transfer to a jar, seal, and store at room temperature for up to 3 months. Note that CannaOil made with coconut oil will solidify; reheat gently to liquefy if necessary.
Reprinted from COOKING WITH HERB by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley.