More Than A Cannabis Cookbook

By Jazmine Moore

Cooking With Cannabis: The Key To Following A More Natural, Healthy & Happy Lifestyle!

Are you tired of dealing with insomnia and other disturbing health issues?

Presenting "More

• Language: English
• Publisher: House Of Panther
• Release date: Jun 10, 2022
• ISBN: 9781088010273

Book preview

FOREWORD

BY GARY GEORGE

Chef Jazz and I have known each other for many years since 2017, when I reached out to her as I was preparing to do our first Real Cannabis conference here in New Jersey. My wife and I created an annual conference to teach individuals the legal business of cannabis for those who are interested in getting into the business but don’t know where to start, we bring together professionals from around the world that have been doing this for ten, twenty plus years to come teach their exact blueprint on how you can break into the cannabis industry. We reach out to speakers who teach from the perspective of experience and teach from the perspective of know-how so you can hit the ground running. I came across Chef Jazz on Instagram and saw her great work I invited her to speak at the conference which started our professional relationship.

Chef Jazz is ultimately qualified to write this book just because she was able to do something that takes a lot of courage and perseverance. Cannabis is a topic that she is deeply passionate about and has personal and professional success. She has been able to get to the other side and make the adjustments so she can be here today. I find these are the best teachers who teach from personal experience when something is personally affecting them. It takes a lot to experiment and understand the science of cooking with cannabis. That’s why Chef Jazz is so great; she’s able to break the science down in simple ways for you to understand.

The More Than A Cannabis Cookbook is shining a light on cannabis, food and health, something that many people weren’t really looking at initially. Most of it was about the edibles and the psychoactive effects but now the medicinal aspects are being brought to the table and getting people to understand how they can use cannabis in their health plan specifically to help them heal themselves. Simply put, nobody’s going to teach you better than from personal experience and the background Chef Jazz has regarding Culinary Arts and Cannabis, she pairs the actual flavors to make sure that it doesn’t taste like cannabis. I’ve tried and made a lot of edibles and I’ve tried a lot of different stuff as soon as I tried the Green Panther Chef products they became one of my favorites immediately.

Chef Jazz has her own personal story with cannabis, but cooking with cannabis is important to me because consuming cannabis allows you to take advantage of the multiple delivery methods that are available. And consuming cannabis may be a little bit better for some individuals who are suffering from different ailments as explained in this book. By eating the entire plant you are receiving the benefits of the entourage effect and when digested you are getting the holistic benefits. My experience with being an herbalist for thirty plus years, I believe anytime you consume a plant holistically you’re going to have healing as a result. I’ve used herbs in multiple capacities in their entire form to manage sore muscles. I find it works really well, plus I enjoy the longer length of psychoactive effects that come from consuming edibles.

The More Than A Cannabis Cookbook is going to really open people’s eyes to the benefits of cooking with cannabis in health-related scenarios. Because Cannabis is still illegalat the Federal level in the United States this prevents cannabis from being widely researched which I say is the largest gap in terms of opportunity in the cannabis space, because there’s so much data that hasn’t been discovered we still have a long way to go. That’s why the More Than A Cannabis Cookbook is so timely, Chef Jazz exposes people to some of those medicinal aspects that you didn’t know existed in the Cannabis plant.

This book isn’t only for cannabis users looking to use cannabis from a health perspective, it’s also for Professionals, Foodies, and Chefs in adjacent industries. Then all the other curious individuals out there who’re going to read this book they’re going to pull away so much applicable information about the power of the plant and how to fast track themselves to health and happiness.

Cut the learning curve and get the book.

~Gary George

INTRODUCTION

My journey to cooking with cannabis has been a long, but very empowering, one. This journey has been filled with self-discovery, reflection, and a lot of bounce back. To be honest, I didn’t think I would ever be a cannabis chef. I was just trying to feel better and give myself a better quality of life. To understand my journey is to understand my upbringing.

I grew up in a household with a large family where the kitchen was the nexus of the home. My grandmother’s roots began in Shelby, North Carolina. She moved to the Washington DC area in the 1940s and brought a lot of the southern customs with her. She was quick to put onions in your socks if you were sick, or grab a bottle of elixir from the medicine cabinet to soothe your aches and pains. Having seven daughters, my grandmother would often host Sunday dinners that were always lively, filled with laughter and sometimes tears as stories were shared of breakups and breakthroughs. Plates were often filled with black eyed peas, fried fish, collard greens, and cornbread. My grandmother, as traditional as she was, also encouraged individuality amongst her children. When my mother, the eldest child, decided to become a vegetarian and community activist at the age of sixteen, after being mentored by a prominent teacher at her school, it came as no surprise to her mother. Years later, my mother became a raw vegan restaurateur. She opened several restaurants and became a traveling consultant in the 1990s. I was in a restaurant at a very young age, prepping ingredients for recipes and taking guest’s orders. Naturally, at the age of six, I fell in love with cooking while making a house salad with my mother for dinner. I accidentally cut my finger while grating the carrots for the salad, but in that moment, I realized that making and sharing food was bigger than I was. My mother bandaged my finger and I happily got back to work finishing my duties.

With my mother being a restaurateur during the year, my sister and I traveled a lot. We’d occasionally miss school to experience everything from restaurant launch parties in Tribeca, New York, to wellness retreats in Jekyll Island, Georgia. At thirteen years old, I started jotting down recipes in a composition book that was handed down from my grandmother to my mother. I created my own recipes inspired by chefs that I admired, like Julia Child and Chef Ming. I would test the recipes on my older sister and younger cousins. Creations like potato latkes and egg souffle received both good and bad feedback. It came as no surprise to anyone in my family that I would attend culinary school after high school graduation. Over the next few years, I continued to test recipes and cultivate my home cooking skills with the help of my grandmother and mother, all the while filling my journal with more original recipes.

In 2002, I enrolled in Baltimore International Culinary College. Over the next four years, I refined my cooking techniques and learned a whole new set of skills regarding professional cooking and hospitality. Constantly being introduced to new foods during cooking labs, I bucked my roots and started introducing foods that I normally wouldn’t eat into my diet. Let’s face it, I was being a complete college student, focusing on my studies, cramming for exams, and enjoying time with my newfound friends from around the country. Eating for health and happiness was not a priority. Although my diet wasn’t horrible, I still could have done better with my food choices, but like so many others, my lack of time and desire didn’t make it high on the priority list. I chose to ignore warning signs of occasional dizziness and lack of appetite and pushed through with the hope I was just fatigued and feeling run down because of senior finals. When my friends commented on my weight loss in late 2005, I assured them I was fine and just a little stressed. In truth, I was not really wanting to face the reality that I didn’t feel like myself. Somehow I thought I needed to save face. Once finals were finished and graduation celebrations were held, most of us either moved back to our hometowns or to a new city to start new careers or apprenticeships. I was one hundred and eleven pounds when I moved back to Washington DC to get to the bottom of my underlying health issues.

I even put my apprenticeship on hold after graduation. After moving back home, I started visiting doctors and specialists who often misdiagnosed me. I felt helpless. It wasn’t until after my grandmother felt my spine protruding from my back as I passed her to make yet another trip to the restroom that I was rushed to the hospital. I was now eighty-four pounds and completely miserable.

What’s going on, Jazmine? She asked. You are skin and bones!

I was just as baffled as she was. My weight was dwindling fast, but I didn’t know why. Although I would experience severe stomach cramps, I still couldn’t get a proper diagnosis. Sitting in the emergency room, the doctor immediately admitted me to the hospital after pinching the back of my hand and realizing I was severely dehydrated. I remained in the hospital for the next thirty days. Due to malnutrition and weight loss, I was given liquid vitamins and pure fat lipids via PICC line around the clock. After two procedures, a colonoscopy and an endoscopy, I was diagnosed with Crohn’s disease and was told I had three incurable ulcers. I was relieved to finally know what was going on. I couldn’t wait to get back to my life.

When I could finally leave the hospital, I was prescribed five medications, including a steroid, placed on a strict diet of only white rice, potatoes, and no fresh vegetables, and sent on my way. I was up to ninety-six pounds when I left the hospital. During my last discharge consultation, I was told I was to have another procedure because my Crohn’s was so far gone that I would need a colostomy bag in the near future. I was only in my early twenties. At first, I accepted