While no single special diet is prescribed for epileptic patients, those with epilepsy are advised to followed a well balanced and nutritious diet full of all the necessary vitamins and minerals. Cannabis has been shown to be an effective treatment for epilepsy, and the following recipe combines cannabis with nutritious ingredients for a “healing” recipe.
Serves 4 (main course) 6 (appetizer)
INGREDIENTS:
- 3 cups baby kale
- 3 cups watercress
- 1 lb. skirt steak (excess fat trimmed)
- 1 tablespoon cannabis-infused extra virgin olive oil
- 3 tablespoons cannabis-infused butter
- 2 tablespoons organic honey
- 2 pears
- 3/4 cup whole pecans
- 4 ounces crumbled goat cheese
- 1/4 cup dried cranberries
PREPARATION:
To begin, thoroughly wash the baby kale, watercress and pears, and allow them all to dry.
Add the baby kale and watercress to a large salad bowl, and set the pears to the side for now.
Next, heat up a large skillet over medium-high heat and add in 1 tablespoon of cannabis-infused olive oil.
Using a sharp knife, trim any excess fat off of the skirt steak and season both sides liberally with some salt and black pepper (about 1/2 teaspoon of each).
Once the olive oil is hot and ready, place the steak into the pan and allow it to cook, undisturbed for 5 minutes.
After 5 minutes has passed, flip the skirt steak over and continue to cook for an additional 5-6 minutes (this cook time will yield a medium cooked steak).
When the steak is finished cooking, transfer it to a large cutting board and allow the steak to rest for at least 10 minutes before slicing.
While the steak is resting, grab a large, clean skillet, and add the 3 tablespoons of cannabis-infused butter. Heat the skillet over medium heat until all of the cannabutter has melted.
Chop up the pears into bite-size pieces, making sure to discard any seeds and core in the process.
Add the 2 tablespoons of honey to the skillet containing the melted cannabutter and stir to combine.
Once the honey has dissolved into the melted cannabutter, proceed to add in the chopped pears, stirring once more.
Allow the pears to cook for roughly 5 minutes, or until they become tender and release their delicious juices.
Use a slotted spoon (which will allow as much juice to remain in the skillet as possible) to transfer your pear chunks to your large salad bowl containing your greens (Do not throw out the pear juice remaining in the skillet! This will be used shortly to cook the pecans).
After making sure it’s been at least 10 minutes of resting, proceed to slice the steak (against the grain) into small, 1″ strips. Add these steak strips to the salad bowl.
Next, add the pecans into the skillet that was previously cooking the pears and contains the juices, butter, and honey.
Cook the pecans for 3 minutes over medium heat, and then using the slotted spoon once more, transfer the pecans to the salad bowl, leaving behind as much of the liquid as possible.
Give the salad a toss to distribute the ingredients evenly, and then finally, top the salad with the goat cheese crumbles and dried cranberries.
Serve the salad with personal choice of dressing. Recommendations are either a light, citrus-vinaigrette or some sort of a mustard-vinaigrette.
Enjoy immediately!
Additional reporting by Rae Lland.
Check out more Healing Recipes in this series.