Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle.

• 5 lb organic apples
• water to cover the bottom of the pan
• vanilla pod
• 1 inch ginger root, sliced
• 1 stick cinnamon bark
• 4-5 cloves, whole
• 4-5 cardamom pods, whole
• 4 black peppercorns
• 2 handfuls of pitted dates

Method: Cut the apples into quarters and core them. Add water to cover the bottom of the pan and the spices and vanilla pod. Allow to simmer covered until the apples are very soft (I let mine simmer on low for a few hours, the smell of apples cooking lowers blood pressure and smells fantastic). When the apples are nearly ready add the dates and cook until soft.

Let the apples cool and then peel the skin from the apples and remove all of the whole spices. Mash the apples with a potato masher or moulie. This combination of spices gives the apple sauce a chai flavor.

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This recipe is developed from Nina’s Basic Medical Marijuana Recipe and can be used by people on the GAPs, SCD or other low-carb, no-grain diets. This method creates a marijuana flour which can be substituted for regular wheat flour in any of your favorite recipes.

1. Using a coffee or spice grinder, process the medical marijuana until very fine, like flour. Sift the ground marijuana through a fine sieve and grind any larger particles again. Grind up as much as you need for your recipe.
2. Melt 1/4 c butter in an iron skillet or other thick-bottomed pan.
3. Add in the marijuana flour and saute on the absolutely lowest heat for at least 40 minutes. Keep stirring the mixture and do not let it burn. If necessary add more butter or add in some water to keep it from sticking. Keep an eye on it and don’t let it burn. Keep the mixture dry but don’t let it stick or it will burn.

After it is cooked allow it to cool and then use it as flour for any recipe.

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There are a variety of methods for making this oil and various lengths of time suggested for the infusion process. My favourite is using a crock pot on low for around 24 hours. Many people only infuse the oil for 40 minutes to 3 hours and are happy with the results, but I like the longer process for maximum extraction.

Various fats or oils can be used. Do not use highly processed refined vegetable oils such as canola, soy or corn as these oils damage the body and are not helpful when your health is compromised. Do not use cold-pressed oils such as sunflower or flax-seed because heating causes them to oxidize.

Extra virgin olive oil is a good option. Coconut or palm oil are excellent as they are easy to digest, full of immune boosters and anti-oxidants among other things–they are very healing oils in general. Organic sesame, peanut and hemp oils are also good alternatives, but be aware that they have their own flavours which can be incorporated into your dishes very nicely as well. Oils can also be mixed–a peanut-coconut combination might be nice for brownies, for example.

Amounts are not precise and the strength will vary depending on the quality of your ingredients. Here is a general guideline:

• 1 litre or quart of oil or fat
• 1 oz of medical marijuana leaf

Method: Grind up the medical marijuana in a spice or coffee grinder until very fine. Put into a crock pot. Pour over oil until covered and heat on low for about 24 hours. The oil will smell up the house, so you may want to put it in a back room.

Strain the oil through a cheesecloth and wring out as much of the oil as you can. You can also cook up oatmeal raisin cookies with the leftover mass.

The oil will keep quite well and can be used in cooking either for meat dishes such as curry or pasta or for baked items such as cakes and brownies. It can also be mixed into a salad dressing.

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