ABOUT THE CHEFS
Leslie Cerier, the Organic Gourmet, is the author of six cookbooks and teaches "seed to table" cooking at top resorts and wellness centers nationwide. www.lesliecerier.com
Mike DeLao, a founding member of the California Medical Marijuana Association, appears regularly on Cannabis Planet, a TV program that airs in local markets and online. www.ChefMike420.com
Scott Durrah is an award-winning restaurateur and master cannabis grower who teaches people how to make healthy, healing food with cannabis through his Simply Pure cooking school. He owns Jezebel Southern Bistro and Bar in Denver.
Joey Galeano is the executive chef for MagicalButter, a Seattle-based company that makes microprocessor-controlled botanical extraction machines and runs the world’s first and only cannabis food truck, The SAMICH Truck.
Rowan Lehrman is a co-chef at Tables of Content, an oceanfront restaurant at the Sylvia Beach Hotel in Newport, Oregon, and a backyard beekeeper.
Andie Leon is the owner and chef at C2 Organics: The Super Foods Café, in the heart of Hollywood and teaches superfoods classes at Whole Foods Markets in Los Angeles.
Catjia Redfern, a Denver-based artist and private chef, cofounded Medamints, a cannabis-infused, xylitol-based pressed tablet mint with alkalizing organic herbs and spices. www.redferndesign.biz
Herb Seidel, one of the first chefs to step out and publicly teach people to make great-tasting cannabis food in the early 2000s, serves fine cannabis cuisine to private clients in Los Angeles, caters special events, travels the cannabis convention circuit, and sells a tutorial video series, Cook with Herb. www.cookwithherb.com
Donna Shields, MS, RDN, is a registered dietitian, nutritionist, recipe developer, and writer who’s spent more than twenty-five years working with the world’s largest food brands and media outlets. She and a partner are developing an online holistic education portal for health professionals that focuses on the synergy between integrative nutrition and cannabis. HolisticCannabisNetwork.com
Grace Gutierrez, Lucienne Bercow Lazarus and Emily Sloat work at Sweet Mary Jane, a Boulder, Colorado-based cannabis edibles company.
Chris Kilham, the Medicine Hunter, is an explorer in residence for Naturex, the world’s largest botanical extraction company. He travels the globe seeking out traditional plant-based food and medicinal products to bring to market. He's on the Medical Advisory Board for The Dr. Oz Show and a regular adviser for Fox News Health, Woman’s World, and various industry and trade publications. He's written fourteen books, including Hot Plants, The Five Tibetans, and The Ayahuasca Test Pilots Handbook. www.medicinehunter.com
Rabib Rafiq is a mixologist who has worked at some of the top cocktail bars in New York, where he also did interior design for speakeasies and pre-Prohibition cocktail bars. He has recently moved to Amherst, Massachusetts, where he and his brother own and operate Bistro 63 at the Monkey Bar, a restaurant and a cocktail bar.
ABOUT THE AUTHORS
Robyn Griggs Lawrence first helped introduce sustainable lifestyles and healthy homes to mainstream America with Natural Home magazine and explored the Japanese art of finding beauty in imperfection with The Wabi-Sabi House (2004), and Simply Imperfect: Revisiting the Wabi-Sabi House (2011). Her new mission is to educate people about how to safely prepare and imbibe organic, sustainably grown cannabis for health and wellbeing through The Cannabis Kitchen Cookbook, a collection of know-how, advice and recipes from America’s top cannabis chefs.
As editor-in-chief of Natural Home from 1999 until 2010, Lawrence traveled the country meeting people who were passionate about building and living sustainably. Lawrence also has been an editor with Organic Spa, Mountain Living, and The Herb Companion magazines, and has run successful blogs on Huffington Post, Care2.com and Motherearthnews.com.
A board member for The Center for Maximum Potential Building Systems in Austin, Texas, and an advisory board member for the Healthy House Institute, Lawrence has been featured in The New York Times, Time magazine, USA Today, on CNN and in top-tier newspapers, magazines and TV programs worldwide.
A certified yoga instructor, Lawrence also co-authored the e-book 7 Steps to a Safe, Nurturing Nursery, with Dr. Frank Lipman, M.D.
Learn more at robyngriggslawrence.com.
Povy Kendal Atchison is a food photographer and a graduate of Brooks Institute of Photography. She has illustrated several books, including Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts, The Occasional Affair: A Practical Plan for Life’s Everyday Parties, Trinity at 150: We’re Here for Good, The Quilt that Walked to Golden, Colorado Homes and Colorado Ghost Towns and Mining Camps. Atchison, a Deadhead, won the Silver Award from the Association for Multi-Image International for her multi-image Grateful Dead show, Dancing with the Dead. She lives in Golden, Colorado.
Learn more at povy.com.
Foreword by Jane West, founder of Edible Events Co., the world's premiere cannabis catering company, and co-founder of Women Grow, which connects, educates and empowers cannabis entrepreneurs. International Business Times named West one of the 20 most influential people in the cannabis industry in 2015.
CANNABIS IS A SUPERFOOD!
At last, top chefs from across the country reveal their secrets for healthy cannabis cuisine! The Cannabis Kitchen Cookbook is an empowering guide for harnessing the herb’s unique flavor profile and medicinal benefit through mouth-watering recipes. Packed with full-color photos and recipes (cocktails too!)—including many that are raw, vegan, vegetarian, or gluten-free—this enlightening book also includes invaluable information about growing, processing and selecting the finest cultivars, navigating the new retail environment, determining desired affects and comfort level, and mastering infusions and tinctures. You'll reach for this book again and again for breakfast, lunch, dinner, snacks and entertaining—with a cannabis twist!
Cannabis Sweet Potato Fries with Hemp Seeds and Kelp Flakes, recipe by Leslie Cerier
ABOVE: Magic Herb Mushrooms Stuffed with Garlic-Herb Goat Cheese, recipe by Donna Shields
Photos by Povy Kendal Atchison