COOKING with CANNABIS
The Popular
High Protein Low-Carb Wrap
by Chef Dana Cunningham
Happy September . It has been a glorious harvest season , and we have been filling our plates with amazing colors . One of my all-time favorite things is to have fresh herbs growing around the house . I have a garden bed full of oregano right next to my thyme . I also have a garden bed full of marjoram and potted rosemary , along with holy basil , lemon balm , basil , fennel , and dill — all of my favorite flavors to mix up . Oh , I can ’ t forget about the mint . I have most of these in pots as well as garden beds so that I can bring the pots into the greenhouse for the winter . They stay happy and green there until spring .
If an herb plant is pruned correctly , it will continue to produce luscious leaves for you for years . I strive to keep my plants alive as long as possible , not only because I am up for the challenge but also because it saves me time , worry , and money .
Did you know that most of the herbs I mentioned can be propagated or cloned ? Besides their culinary benefits , these plants can be cloned just from a cutting or a stem . Also , if left alone in a raised bed , these herbs will spread on their own to fill the space they are given , making plenty of herb-tastic seasonings for you . I love herbs because of their beauty and aromatics . They are aesthetically pleasing and add intrigue to your garden bed or landscaping . This past summer , I incorporated lavender , holy basil , sage , and potatoes into my landscaping to make an edible garden as well as for curb appeal . I guess it goes to say that no matter where you are on our homestead , there is always a multitude of fresh herbs to choose .
Having all these fresh herbs available makes this protein wrap recipe super easy and cheap for me , and if you only have one or two herbs , that ’ s okay . You can even use fresh cannabis leaves as an herb if you have them on hand . They are rich in vitamins and will have little to no psychoactive effect while consumed this way . This recipe is also a great opportunity to sneak in some greens . Spinach or kale would work perfectly here . The main thing is that you have a blender or a Nutri Bullet . I think the Nutri Bullet works better than most blenders , so that ’ s what I always use . The best thing about this wrap is that I can get all the ingredients from the homestead , including the cottage cheese . We are doing the new “ viral ” cottage cheese wrap I have seen all over Instagram . I love this recipe with sliced , grilled ribeye and some slices of brie . You just fold it all together when the ribeye is still warm from the grill , and it melts the brie to the perfect softness . Here ’ s the recipe .
Ingredients
2 Eggs 1 Cup of cottage cheese 1 Handful of herbs and / or greens stems cut off 1 Clove of garlic Pinch of sea salt Fresh cracked pepper 1 Tablespoon of infused MCT oil
The Method
1 . Preheat the oven to 350 degrees . 2 . Line a baking sheet with parchment paper . 3 . Place all ingredients into the
Nutri Bullet or food processor . 4 . Blend until a solid liquid forms . 5 . Pour the liquid onto the parchment paper and spread out into a rectangle on the pan .
6 . Bake in the oven for 40 minutes .
7 . When the edges are browned and the wrap becomes solid , remove it from the oven and let it cool for 2 minutes .
8 . Cut it in half , place sliced brie on the wrap , and top it with grilled ribeye . Add any kind of sauce you like and fold it up like a burrito .
Enjoy your farm-fresh protein wrap , and have an awesome harvest season !
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .
42 September 2024