Recipes By Chef Kate

Recipes By Chef Kate

Kathleen Rayworth is the founder of Culinary Therapy Inc., a chef service that teaches people how to create meals incorporating cannabis. She has extensive experience in the complexities in preparing food with THC and CBD, and benefits of different strains. Kathleen’s chef career began at the Culinary Institute of Canada in Prince Edward Island. Over the last 30 years Kathleen has held executive positions with numerous food and entrepreneurial organizations. In 2020 she pivoted Culinary Therapy to include her new business Frckn’ Delicious! Kathleen uses her vast knowledge of how flavours interact with cannabis oils to develop a variety of fruit gummies for DIY kits for people to enjoy their own infused edible experience.

FRCKN’ DELICIOUS!

FRCKN’ DELICIOUS! has new packaging and great flavours for making your own gummies.  Flavours come in Lime, Orange, Strawberry and Watermelon. Get yours at https://www.frckndelicious.com/    10% off your first

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Crisp-y Treats

3T cannabis butter = 150mg total per pan. Cut as desired. • 6 cups Rice Crispy cereal • 3T cannabis butter = 150mg per pan, so dose, and then cut as desired

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Thai Coconut Soup

Thai Coconut Soup REQUIREMENTS 1 tsp green Curry paste 1 tbsp Ginger ¼ cup chopped raw Lemongrass 2 cup Coconut milk 1/2 cup whole Mushrooms 6 oz Shrimp, fresh or

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Decarboxylating Cannabis

Decarboxylating cannabis for edibles converts THCA into THC, the molecule that delivers uplifting and ‘high’ effects. To decarb, steep the cannabis in a pouch that can be boiled and submerged in 212 degree water for 90 minutes. Grind up bud slightly. Preheat your oven on 245F. Place cannabis buds on a non-stick, oven-safe tray wrapped up in tin foil. Place tray in the oven and bake slowly for 30-40 minutes. Tip: low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids. Every 10 minutes or so, shake the tin foil package around. Once done in oven, grind the decarboxylated cannabis coarsely with a hand grinder.