HIGH THERE HAPPY PEOPLE,
I was honored to have been featured along with some other amazing Canna Chefs in the industry here in Las Vegas.
When I was asked to submit a bio and recipe, they cut out some information on my recipe that I believe is a Need To Know for Overall Health and Healing.
They also had typos of where I am from.
So here is the Full Write Up I submitted and Full Recipe Breakdown for my Main Happy Crew!
Love & Light To You !
July "Canna Chef" Questions:
- Your name - Dee Russell aka The Happy Chef
- Website/Social Media - how can we follow you? - www.EdibleDee.com ; All Social Medias @EdibleDee (Instagram, Facebook, Twitter, Patreon) *Patreon includes my How To Happy Chef classes/videos/tutorials.
- Are you currently working as a mainstream chef? - Currently working as a High Level Consultant in MMJ / Hemp Production, Kitchen/ Production Design , Equipment Selection and Build Outs, State Regulations, Product Branding and Sku Development, and managing partner in Hydr8 Hemp Infused Water/Sparkling Water company- www.GoHydr8.com.
- What type of food do you specialize in? - I have designed and developed 55+ skus over my Canna Chef career (2008 to present) for 8 Edible Companies located in the states of CA, CO, and NV and more in the works! Products were designed to meet the needs/requirements of regulations, shelf life, dietary and general needs of the patients, and preference of Edible Company and their brands (everything from tinctures, topicals, lubricants, teas/
coffees, baked goods, lozenges, chews, water, and more). In my Hollywood features, my recipes have been designed more towards the "Happy Chefs at Home" adding that Happy Ingredient to your daily meal preps and lifestyle. I have a wide variety of recipes available on my website www.edibledee.com under the tab THE HAPPY CHEF.
- How did you become a canna chef? - Began my culinary journey in my home state of Virginia running Restaurants in Norfolk,Virginia Beach. My passion for my happy infusions began there as well and that passion pulled me to moving west to pursue as a career in the now more "legal market". It was then I met and began working with B-Real of Cypress Hill and Kenji Fujishima of Dr. Greenthumb and in the year 2014 published my first cannabis cookbook THE HAPPY CHEF collaborated with B-Real including his album "The Prescription" as a free download marrying cannabis, cooking and music with infusions ranging in both Healthy and Happy recipes. When we first began in Canna Kitchens (before regulations) we did not have the benefit of Testing Labs. It was then labeled dosings of Regular Dose, High Dose, and Super Strength in the old days of edible production and consumption. Once the labs opened, and the regulations began, we all had to get really good and really fast. With that coming of regulations and labs, came the research, development and data that aided all of us in the industry to being able to better our dosing recommendations to the patients (both Medical and Adult Use) and targets to standardizing levels of potency in our units. Once the labs came to play also more of my passion was solidified as it was every day science for me. With hundreds of lab tests under my belt and the ability to see the compounds, their potencies and how to maximize them over the years I have learned that the different food consistencies (butter, oils, etc), the changing of the temperature per recipe, the ingredients, and the time cooked changed those compounds and how active or present they were in your finished product. It was/is every day R&D as every batch I learn something different add it to my own collection of notes/data and in turn it all made me better at what I loved to do. Studying these compounds also led to the broader picture of my passion for plants, herbs and overall holistic healing. In studying these compounds and what they do, you learn how it effects you - you also get educated on the compounds present in cannabis are also present in everything we consume daily. In those daily consumptions you may/can boost the potency or medicinal effects of the cannabis plant depending on what you had to eat/drink that day. It is a simple test anyone can try at home. Purchase your preference of cannabis (lets say a pre-roll of Insane OG); consume what you wish of preferred cannabis - then on your second day consume same amount with eating a Caprese Salad. Basil (in the mint family) also contains Linalool a terpenoid also found in cannabis and in higher levels in Insane OG strain (also possessing high levels of myrcene, a-pinene, b- pinene, b-caryophyllene and limonene that are found in many products we consume). The consumption of the Caprese Salad combined/paired with Insane OG may/can amplify the medicinal effects. Same principle can be applied to every strain paired with any fruit or herb you ingest in your body. +You may find Insane OG at any Dr. Greenthumbs Dispensary.
- Any tips for our readers who may want to infuse their own food? - The method to any plant extract is heat and time. So the best way to do that is to begin with getting oneself familiar with the temperatures and boiling points of the cannabinoids, terpenoids, and flavonoids in the cannabis plant so you may better maximize the potencies and benefits to your infusion. I have a article I wrote entitled "TRICHOMES, TERPS, and TEMPS in CANNA COOKING" on my website that gives the general breakdown of those compounds and also went more in depth in my cookbook, THE HAPPY CHEF. After you get familiar with those points, you must choose the proper cooking oil/solvent catered to your cooking habits and diets.
- Anything specific to the recipe you submitted? - *Recipe , infusion technique and additions below.
The Happy Chef Infused Recipe (by @EdibleDee) :
Mary's Mango Salsa
Prep : 35 minMix : 2 minHappy : 37 minINGREDIENTS :165 grams mango (peeled, finely chopped) *1 cup, 1-2 mangos depending on size
84 grams pineapple (finely chopped) *1/2 cup
50 grams red onions (finely chopped) *1/3 cup
50 grams tomatoes (finely chopped) *1/4 cup
14 grams fresh cilantro (finely chopped) *a little over 1/4+ cup
24 grams fresh ginger (peeled, finely chopped) *2-3 tbsp
2 fl. oz. (60 ml) rice vinegar *1/4 cup
1/2 fl. oz. (15 ml) infused "happy" coconut oil *1 tbsp
fresh ground pepper and crushed red pepper to tasteMETHOD :Peel and finely chop (to your preference) mangos, pineapple, red onion, cilantro, and ginger.Combine peeled/chopped ingredients to medium size bowl.Add rice vinegar and infused coconut oil (method of infusing coconut oil to your dose preference found at www.edibledee.com under tab THE HAPPY CHEF)Pepper to your level of Happiness.Mix Lightly - Get Happy!*Happy Fact 1 (Ingredients) :+ Mangos - Are high in antioxidants, may aid in boosting your immune system, heart and digestive health. Also been known to improve hair and skin health. Myrcene (a terpenoid found in cannabis) is also present in high levels in mangos. The combination of compounds will add to (or increase) its medicinal effects. (learn more about myrcene and its benefits at EdibleDee.com under tab WEED SCIENCE)+ Pineapple - May ease the symptoms felt of arthritis, aiding to a speedy recovery after surgery to even an intense exercise. Loaded with nutrients and disease fighting antioxidants. May suppress inflammation, boost your immune system as well as may reduce the risk of cancer. Another known benefit cased with pineapples is that it can help reduce the risk of macular degeneration due to its high amounts of vitamin C and antioxidants. (macular degeneration - disease affecting the eyes as people age)+ Red Onions - Onions and all allium vegetables (garlic, chives, shallots and spring onions) have been associated with a decreased risk of several cancers. Onions also contain high concentrations of anti-inflammatory flavonoid antioxidants that contribute to their anti-cancer properties. Prevention is better than a Cure, eating onions daily is a Happy Chef Recommendation!+ Tomatoes - There are many studies that show an elevated incidence of folate deficiency in patients with depression. In one study, about 1/3 of depression patients were deficient in folate. Tomatoes contain lots of folic acid and alpha-lipoid aid, both of which are good for fighting depression. Folic acid can prevent excess of homocysteine which restricts the production for important neurotransmitters like serotonin, dopamine, norepinephrine - from forming in the body. Alpha-lipoc acid helps the body convert glucose into energy, therefore is a mood stabilizer.+ Ginger - A pain and inflammation reducer. Aids with cardiovascular health, nausea and digestion. The phenolic compounds in ginger have been known to relieve gastrointestinal (GI) irritation and suppress gastric contractions as food and fluids move through the GI tract.+ Cilantro - A good source of antioxidants. Using cilantro to flavor your food can help to cut down on sodium intake. Helps to remove harmful heavy metals, balances sugar levels, supports vision with vitamin A - as well as could prevent food poisoning.+ Rice Vinegar - Helps your body soak in more nutrients from the foods you eat - meaning your body would be able to absorb more calcium, potassium and vitamins from foods. Also the levels of acetic acid helps overall boost digestive health.+ Coconut Oil - The list of benefits for coconut is on going (skin, hair, overall health), can kill harmful microorganisms, as well as may reduce seizures. May also reduce hunger, helping you eat less.
*Happy Fact 2 - I serve this with Organic Red Hot Blue Chips and it is Dee-Licious!
- XoXo #TheHappyChef #EdibleDee