Cannabis recipes series

Coconut Steel Cut Oats with Mango Blueberry Lime Gremolata

 

Cannabis Infused foods: Coconut Steel Cut Oats with Mango Blueberry Lime Gremolata
By John MacNeil, Zenabis Corporate Red Seal Chef

Hi, my name is John MacNeil and I am the Red Seal Corporate Chef at Zenabis. This is the first blog post in a series of seasonal cannabis recipes that will provide inspiration on how to cook with cannabis and prepare cannabis infused foods. A cannabis infused food is a food item in which different parts of the cannabis plant (mainly the resinous, dried female bud) can be added in various stages of the cooking process – whether it’s ground as a flour, infused in oil, dissolved in sugar syrup, or into infused butters – all to be used in the recipe like regular ingredients.

I like to use whole flower as most strains are extremely fragrant with terpenes, the plant’s own unique flavour that can smell like citrus, berry, pine, lavender, and rosemary (to name a few of the most notable flavour profiles). Also because it’s such a beautiful ingredient to look at, the tiny flowers sparkling with trichomes (the resin glands which contain high amounts of THC).

To prepare the cannabis infused food with the recipe below, you will want to read about the process of decarboxylation, a process of heating the ground cannabis to convert the THCA into THC. This can take 30-45 minutes in a 200-220f oven.

Note:  THC degrades and loses its flavour and effects with long exposure to high heat.

Then, slowly infuse the decarboxylated cannabis in warm coconut oil for 6-8 hrs stirring every 30 minutes or so. If you’re short on prep time, you can substitute cannabis oil by following the suggested dosing in the recipe. These oils are highly concentrated, so a few drops usually go a long way. There are many different types of cannabis infused foods and ways to incorporate cannabis into your food. To enhance the flavour of the cannabis in cannabis recipes, as well as the effect in the finished product, coconut oil is very popular due to its versatility. I’ll use this in the recipe below.

Rich creamy steel cut oats, fresh and fruity

Before we jump into this recipe, a few notes on dosing, micro dosing and cannabis oils:

  1. Start low and go slow – the effects of ingesting cannabis infused food can often be stronger and last longer than other forms of consumption, such as smoking or vaping.
  2. My starting dose would be 2.5mg-5mg of THC, with onset times varying from 45 minutes to 2 hours.
  3. These recipes are based on 1 teaspoon = 5mg THC infused coconut oil.

It’s seriously -19c outside in Calgary right now, where is the summer? I am dreaming about enjoying the farmers’ markets that are such lively, energetic wonderlands, full of tasty bites. I especially love it when it’s berry season, the sun is shining, the sweet rainbow of colors, sweet and sour aromas closely resembling some cannabis terpenes… Strawberry, raspberry, blueberry. Hmmmm, these all sound delicious, and make me think of Shishkaberry’s small, purple hued buds. This has inspired me to create a cannabis recipe of a warm bowl of Coconut Steel Cut Oats, topped with a quick, fresh gremolata of blueberries and mangos along with a kick of lime. For this cannabis infused recipe I used Shishkaberry, an indica dominant strain with a terpene profile of grape/berry, fruity, and pine, all which will balance well with our ingredients.

To prepare this cannabis recipe, you will need a few ingredients, all likely available at your local market, or supermarket.

Cannabis Recipe ingredients

Cannabis Recipe ingredients

For the oats:

  • 3 qt stainless pot
  • 1 cup organic steel cut oats, rinsed
  • 5 cup water
  • 1 1/2 cup coconut milk
  • 1 tsp sea salt
  • 1 tsp Shishkaberry infused oil (5mg) to stir in at the last minute before serving*. I use this technique often, the extra bit of coconut gives the grains a smooth, rich finish.
  1. Rinse the oats under cold water in a mesh style strainer. The water should run clear after rinsing. I find that rinsing your grains prior to cooking often makes them taste better.
  2. Place oats in the 3 qt pot, along with the coconut milk, water, and salt, and then place on the stove.
  3. Turn the stove on high until it starts to boil then reduce to a rapid simmer, stirring every few minutes at the start to help move the grains around and prevent sticking. These are going to cook for 18-20 min, and they should be soft and tender with only a slight bite to them when they are done.

While the oats are simmering away, let’s mix up the gremolata:

Cannabis Infused Coconut Oats with Mango Blueberry Lime Gremolata

Cannabis Infused Coconut Oats with Mango Blueberry Lime Gremolata

  • 1 cup blueberries
  • 1 lime – zest and juice
  • ¼ lemon – zest only
  • 1 tbsp honey
  • 2 tbsp chopped dry mango, rehydrated in 2 tbsp of mango juice
  • 2 tbsp toasted coconut (place shredded coconut flakes in 350f oven for 3-5 min.)
  • 1 tsp Shishkaberry infused oil (5mg) (optional)*
  1. Rinse and dry the blueberries on a paper towel. The mango can be slightly drained on the paper towel as well. If the blueberries and mango are a bit dryer, the gremolata will be more intensely flavoured.
  2. Add lime zest, lime juice, lemon and honey, then give it a good mix. Add infused oil at this time, then let them all get to know each other for 3-7 min.

Now to finish the oats and plate up:

  1. Stir in the infused coconut oil and give this a good stir to make sure it’s evenly dispersed.
  2. Grab two bowls and spoon the creamy oats in the centre of the plate, piling it tight while making a nest for the blueberry gremolata.
  3. Spoon equal portions of the blueberry mixture on top of the oats, drizzle the syrup sauce around the oats, and then sprinkle toasted coconut on top.

* Cannabis doses vary based on personal preference. This dose is not a recommendation on behalf of Zenabis. For more information on dosing, remember to “start low and go slow” and reference Health Canada for guidance.