Recipes: March 2012

Spring is around the corner. In many states the bulbs are starting to pop up from the ground and the snow banks that were once mountains in parking lots are almost gone. For many of us it means outdoor exercising and long walks, for others it means cleaning out the closet or starting new relationships. All in all, spring brings joy, colors and, best of all, warm weather us all. 

Spring also give us the opportunity to eat healthier. Fruits and vegetables fill the stores, farmer’s markets are popping up everywhere, and many local gardens offer fresh produce. To help you take advantage of those opportunities, I’ve provided for you below a few spring dishes, which also make great on-the-go snacks.

With that being said, I would like to discuss something that’s been on my mind. A question that is often asked of me is why I, or Simply Pure, don’t create an edible product that will knock you on your arse and make the room spin? My answer is simple: responsibility. After all, I have a herniated disc and bulged disc in my back, and that is precisely the reason I have been consuming edibles as an alternative to taking prescription drugs…to get the benefits of pain relief but avoid the heavy narcotic side-effects of pharmaceuticals.

With cannabis infused edibles, there ought be a way to control how you medicate and what dosage is right for you. Simply Pure’s goal is to help people feel better in a controlled manner. We have a responsibility to our patients. Could you imagine if one aspirin or over the counter pain reliever knock the average person on their behind? That is why some people need one aspirin and others more. You are able to decide on what your body needs.  We did not create Simply Pure to get patients high but to help them medicate throughout the day in a controlled manner. I believe it’s up to the patient, their symptom and what works best for them. My goals has always been to give people a choice, in a safe and comfortable way.  So be careful in your dosages and make sure you know what you consuming and who is making you’re the edibles you purchase or meals you consume.

And with that, I bid you bon appétit,
Chef Scott


Sweet Peanut Noodle Salad

• ½ cup of soy sauce
• ½ cup rice vinegar
• ½ cup coconut milk
• 4 oz. Simply Pure infused peanut butter
• 1/8 cup chopped peanuts - optional
• 1 tsp. sesame oil, spicy optional
• 2 large English cucumbers
• ½ tsp. dried crushed peppers
• Pinch of sea salt
• 1tlb spoon honey
• 6oz shredded carrots
• 4 chopped green onions
• 4 minced garlic cloves
• 20 oz. pasta linguine or angel hair – cooked, do not overcook pasta!

Partial peel cucumbers and cut into 1in section removing seeds as an option

In a large bowl, whisk all ingredients, excluding vegetables together slowly adding soy sauce.

Add in carrots, green onions, garlic, and toss so all vegetables are mixed thoroughly.

Add in cold washed pasta and toss together.

Cover and chill for at least 3 hrs. Enjoy

Chicken-Basil Piccata

• 2lbs breaded and seasoned chicken breast fillets- let sit overnight in 2 oz. of infused coconut butter or olive oil.
• ¼ tsp. sea salt
• ½ tsp. black pepper
• 2 tsp. all-purpose flower 
• 2 tbl. spoons infused Simply Pure coconut butter or olive oil
• 2 tbl spoons – regular coconut or olive oil
• 4-6 roasted chopped garlic cloves
• 2 tbl spoons fresh chopped basil
• ½ cup dry white wine
• 1 ½ tbl spoon fresh squeezed lemon juice
• 1 sliced lemon.

Combine flower, salt pepper in a bowl and roll breaded breast in flower until properly covered, shake if excess flower.

Heat 2 tbl spoons of regular oil in a skillet over medium –high heat, Cook breast in skillet 1.5 minutes on each side until golden brown, remove from skillet and keep warm.

Reduce skillet heat to medium-low and add garlic, basil and sauté for 45 seconds. Slowly add wine, infused oil and lemon juice and slices to skillet, stir roughly removing particle from bottom of skillet.

Add chicken cutlets to skillet; slowly cook on low heat just until breasts are cooked thoroughly. Do not overcook.  Enjoy, can be served over pasta or cold on a salad. You can also substitute turkey for chicken.

Veggie pancakes w/ sweet honey curry syrup 

• Honey curry syrup
• 1 tsp. curry powder
• 4oz cup rice syrup
• 2tsp honey
• 1tbl spoon brown sugar
• 1 tsp. Simply Pure coconut oil

Mix all ingredients together in a small pot on low heat, stirring consistently for 2 minutes or until mixture is smooth. Remove from heat and pour in small bowl

• 2/3 cups buttermilk
• 1 large brown egg, lightly beaten
• ½ cup all-purpose flower
• ½  tsp. Simply Pure coconut butter chilled
• 1 tsp. Simply Pure coconut butter or olive oil
• ¼ cup vegetable cooking oil
• 6 oz. self –rising white corn meal mix, comes in individual packages
• 12 oz. fresh corn kernels
• ½ cup red & orange diced bell peppers
• ½ cup diced cooked pealed potatoes
• 1 cup thinly sliced green onions
• ½ cup shredded carrots
• 2/3 cup buttermilk
• ½ tsp. crushed red peppers
• Pinch old bay seasoning
• Pinch of curry powder-optional
• Pinch of garlic
• Pinch black pepper

Heat ¼ cup of vegetable oil in a nonstick skillet on medium –med high heat, do not let oil smoke. Heat oil after you have completed the pancake mixture. Add the tsp. of coconut butter to the skillet 2 minutes before the pancakes are ready.

In a large bowl mix all ingredients together including ½ tsp. of coconut butter. Make sure batter is thick and stick to mixing spoon.  Add additional flour if necessary.  Taste batter, yes taste your batter and season to taste.

Heat up oil and add a heavy spoonful of batter, flatten mixture slightly in skillet to ensure pancakes cook evenly, normally 3 to 4 minutes per side, adjust heat accordingly to keep from burning.

Remove from heat and enjoy with Curry Powder, can also be served with sour cream and salsa instead of curry syrup