Green & Clean Gourmet Chefs educates cannabis consumers on cooking with cannabis at home.
Tony Freitas started Green & Clean Gourmet Chefs as an educational and private chef service to teach patients how to incorporate cannabis into their nutritional plans, a personal mission for Freitas. He has used it to create customized healing protocols for his chronic pain, depression and anxiety.
“The reality is so much of our food today is far from clean, and if we want to optimize our bodies, then it is time to eat cleaner or chemical-free,” Freitas said. “Our bodies are designed in such a way that we should all be considering our own cannabinoid nutritional levels, which is part of what we help people discover.”
This recipe is a preview of a cookbook Freitas is compiling to highlight how cooking with cannabis can be done in your home kitchen. The desired dosage can be controlled by the potency of the infused olive oil.
“When beginning to cook with cannabis, the old rule ‘less is more’ definitely applies. I recommend everyone start slow with small doses, also known as microdosing, and work their way up when possible if needed. Everyone has different tolerances and levels in their body’s own internal endocannabinoid system, which can produce different effects for different people. Many people have experienced an adverse effect while trying to experiment with proper dosing of cannabis. Starting slow and titrating up the dosage is definitely effective for customizing to each person’s tolerance,” Freitas said. “I also always keep plenty of CBD on hand as well, as it can balance out any adverse affects of too much THC. It is actually easy to add more hemp flower to any recipe and dial the THC down as needed as well. Oklahoma-approved hemp tends to have a broader cannabinoid profile and makes it much easier to experiment with in the kitchen.”
Freitas shared his personal recipe for an infused pesto dip that he has prepared for years.
“With summertime upon us, it is always good to think about fun dishes to share with our friends for cookouts. Whether indoors or out, this is a great dish to bring along to share with your friends. The best part is it is so easy to make with only four ingredients. I have made this dish non-infused for years for many dinner parties, and it is always a hit. The best part is many people think they do not like feta but love the flavor of this and are surprised after I disclose the ingredients,” Freitas said. “The key to great flavors is to blend, taste and adjust a few times to perfect for your personal preference. I keep adding more oil and seasoning until I get my desired taste and texture. A little chicken base (powder or paste but not more liquids to maintain proper consistency) can be added to this recipe to give it a depth in flavor. I have also made this same recipe with sun-dried tomato pesto and homemade raw cannabis pesto, and all variations have been delicious. The cannabis flavor is something that can be customized as well. I find that some people prefer to have a bold plant flavor while most prefer it as a mild back note, which is how this recipe is created. More dry cannabis can be added to pack in more flavor, and I usually finish it with a little infused oil on top along with some herbs.”
Green & Clean offers private chef services, nutritional coaching, catered cooking events and private parties in homes and businesses.
Follow Chef Tony on Facebook (facebook.com/greenandcleanchefs) and Instagram (@greencheftony). He participates in a multitude of local events, including the upcoming Lawton Green Grow Expo July 19 and 20.
14 grams ground, dried cannabis herb
2 ounces olive oil
4-6 fresh basil leaves, diced
2-3 fresh garlic cloves, chopped
A pinch of salt
- Decarb the cannabis flower by heating it for 30 minutes at 240 degrees Fahrenheit.
- While decarbing, place the olive oil in a slow cooker on the warm setting. (I don’t recommend the low setting, as it tends to be too hot and slightly burn the oil and cannabis.) Let it warm for 30 minutes before adding the ingredients.
- Mix all of the ingredients into the oil and cook it on the warm setting for two hours.
- Strain the cannabis from the oil using a cheesecloth.
- Store the oil in a mason jar in a cool, dark place for at least six months.
Whipped pesto dip
1 1/2 cup feta cheese
8 ounces cream cheese, softened
4 tablespoons infused olive oil
3-4 tablespoons basil pesto
(according to taste preference)
- Blend all ingredients in a food processor or a good blender. This step can be replaced with stirring the mixture vigorously a few times while baking it to make sure everything mixes well.
- Place the mixture into a 9-by-13-inch pan and bake it at 300 degrees Fahrenheit for 30-40 minutes until a good, consistent bubbling is achieved.
- Serve it warm with pita chips or assorted veggies finished with olive oil and herbs to taste.
Estimate for cannabinoids calculator: 15% THC
14 grams x 1000 = 14,000
15% x 14,000 = 2,100
60 tablespoons/2100 = 35 mg THC per tablespoon
Pesto Dip = 4 tablespoons x 35 mg = 140 mg total
Approximately 8 servings total = 17.5 mg per serving of dip