Hi! I’m Chef Jessica Catalano.
I create healthy delicious cannabis infused recipes, teach the in’s and outs’s of creating medical cannabis edibles at home, and believe that every single one of us has the right to heal our bodies the way nature intended us to.
My goal is to help you create a better quality of life with plant medicine. Cannabis when balanced with whole foods and a healthy lifestyle can help promote a longer and more fulfilling life. In fact, I’ve dedicated my whole entire career to helping people heal with cannabis.
It’s all about your body and your choice.
This entire website is devoted to showing you the best information, simple tips, easy tricks, and effective hacks for at home cannabis edibles. I want you to feel better, become healthier, and consume nutritious food more consciously—all by incorporating cannabis into your life. More importantly, I want you to love the body you are within.
Recipes You Can Expect To Find Here
I have always been about teaching the food history, strain lineage, medicinal properties of strains, and flavor profiles of food and cannabis together. That will never change! However, the recipes that have been developed in the past were generally traditionally based in ingredients (with some offshoots into veganism, vegetarianism, and gluten-free lifestyles).
While these traditional dishes were all delicious and test kitchen approved, there has been an increasing need for alternative food lifestyle recipes. Therefore, my recipes have transitioned from traditional ingredients to more health conscious substitutions while still maintaining strain and culturally significant recipes. All previous recipes will still be in the archives, in case you feel the need to have a cheat day. But let’s be clear, traditional is never a bad thing, in moderation!
New Vegan Recipes Will Be Rolling Out Weekly
In January 2019, I started my journey with a Plant-Based, Raw Food (75% raw), and Gluten-Free diet. After years of trying almost every diet under the sun, I found the healing properties of leading a Plant-Based Gluten-Free lifestyle was quite dramatic. Therefore, I chose to commit to the lifestyle long-term. By June 2019, I made the choice to go Vegan, and shortly after that began adopting a high carbohydrate low fat Hemptarian diet. Published recipes will be taking a focus on healing autoimmune diseases, chronic diseases, and other health issues through infused and hemp rich food.
After going Vegan, I went down the rabbit hole, hardcore. I looked, tripped, and fell into a mind bending journey that changed who I was. One rainy PNW Summer morning while eating a fresh salad that I pulled from the garden – my consciousness was lulled deeper into that bunny hole. I had plucked the remaining spinach leaves off a plant and pulled the remaining leafless stem from the earth. I fixed a rther fancy Buddha bowl and began munching on the delicous mix of greens and vegetables.
My mind wandered while watching the rain fall onto the gigantic rhododendron’s that outline our property. In that moment, I realized how hypocritical it was to not kill animals but kill plants. From that moment, I slowly worked on reducing both animal AND plant death in my life. Botanical fruits became a staple in my diet and the Hemptarian lifestyle was born.
So how much do you need to eat raw to be considered a raw foodist?
75%-100%. So ultimately, it is up to you. Most raw foodists say that food should be “cooked” between 104° to 118°. Once it hits 119°, the enzymes start to degrade. This wiggle room allows you to still “cook” and enjoy foods that are special to you. I adhere to a 75% raw food diet, where the other 25% is cooked plant-based gluten-free foods above 118°.
Raw not your thing? Don’t worry, I got you covered!
Traditional Recipes you will also be able to find here: Gluten-Free, Dairy-Free, Plant-based, Vegan, Vegetarian, Flexitarian, Pescatarian, Kava, and Strain Specific. But mostly Hemptarian <3
Going Zero Waste
When I transitioned into a Vegan lifestyle, I realized my efforts to be green since I was a little child was a poor attempt at most. I was trapped in the consumerist and disposable web that our culture has propagated. Therefore, my family and I decided to commit to going Zero Waste.
What Is Zero Waste?
This term was originated for waste management within factories in 2001. Overtime, this term was adopted as a lifestyle within the environmentalist movement. In short, zero waste aims to: send nothing to the landfill, reduce our over consumption of products, recycle plastics/metal/glass/cardboard, donate or giveaway clothing and other items we no longer need, compost, be self-sufficient, and reuse things as much as possible.
Zero Waste DIY
As I walk on the path of zero waste, I will be posting zero waste: DIY recipes, tips, and hacks. I want to show you how easy it is to walk a greener path while also putting your hard earned money in the bank instead of the pockets of big time greedy corporations. Going zero waste is not expensive or overly complicated, it is quite the opposite! You will be amazed what a huge environmental impact you, as one person, will make. And every little change you make not only affects our environment positively but also inspires others to do the same <3
10 Year Cannabis Industry Veteran and Leading Expert
Jessica Catalano is a classically trained professional Cannabis Chef turned Vegan, cannabis edibles expert, recipe developer, food writer, the pioneer of strain specific cannabis cuisine, and author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine published by Green Candy Press. She is a Medical Cannabis and Cannabis Lifestyle advocate who has combined her two loves of food and cannabis into stylish medicated dishes for Medical Cannabis patients. She was born and raised in Buffalo, NY and then headed west to Colorado at 23. Catalano holds three culinary degrees: Pastry Arts, Culinary Arts, and Food Service Management that she earned while living in Colorado. Between her education, experience in the bakery and restaurant industry, impressive cannabis industry working experience, and her knowledge of cannabis, she has been called the “OG Cannabis Chef” by many.
Catalano pioneered strain specific cannabis cuisine for flavor, the first chef in the world to publicly do so, by infusing terpenes into cooking and baking via strain specific recipes to elevate the taste in the edibles she creates. What this means is that she uses specific strains in specific recipes to enhance the flavor profiles of the dishes she constructs. For example, Lemon Kush can be paired with Vietnamese Spring Rolls. By doing this, the Lemon Kush will impart a lemony taste with floral and mint undertones which deepens the flavors in this dish because of the similar taste profiles already present in the ingredients. This also helps patients to understand the importance of flavor profiles in recipes for a more enjoyable experience and how each strain will effect their bodies.
In 2009, she began experimenting with Strain Specific Cooking and Baking and launched a blog in June 2010 to share her recipes with medical marijuana patients. The Ganja Kitchen Revolution blog was born and quickly became such a success that in September 2010 she was approached by Green Candy Press. TGKR went into production and three years later it hit the market as the first Strain Specific Gourmet Cannabis Cookbook. It has quickly become the authority on strain specific cannabis pairings and a must have in any aspiring cannabis chefs cookbook collection. Today TGKR still produces free recipes for medical marijuana patients to make in the comfort of their own homes.
Currently, Catalano is the Food Columnist for the international SKUNK Magazine and former cover girl for Tokin’ Female of the Month (Skunk Magazine Volume 8, Issue 3). In addition to SKUNK Magazine, she writes for their sister magazine The Highway as a cannabis food writer. She also is a contributing editor to Diane Fornbacher’s LadyBud Magazine, contributor to the national Cannabis Now Magazine, Culture writer for Weedmaps, and reviews Seattle products on The Proper Cannabis Committee for A Proper High.
Catalano was also named Stoner Girl of Winter 2015 by the Stoner Girl’s Guide. She is the former Cannabis Chef at Cultivating Spirits who taught the Cooking with Cannabis Class as well as the Sensational Fusion Private Dinners. She cooked for and co-hosted the first cannabis pairing dinner at the 2015 Aspen X Games with the Cultivating Spirits family. Catalano has cooked for celebrities such as Snoop Dogg in Aspen and has served as a judge for the Denver Hightimes U.S Cannabis Cup in 2012, 2013, 2015, and 2016 for Edibles, Topicals, and CBD products.
She has appeared on TLC, Munchies VICE, and Al Jazeera. Her work has been mentioned in Vogue Magazine, Vice, Al Jazeera, Brazil’s Carta Capital Magazine, Buzzfeed, the Associated Press, The Guardian, Business Insider, StarChef’s Rising Stars Magazine, Culture Magazine, Skunk Magazine, Cannabis Now Magazine, Ladybud Magazine, FSR Magazine, Denver Westword, the Aspen Times, the Summit Daily, the Cannabist, the Stoner Girls Guide, and many more. She has also done cannabis food writing for StickyGuide, Releaf Magazine, Smell the Truth, The Nug, PROHBTD, Whaxy, Stuff Stoners Like, the Smoking Bud, Starchef’s, Leafly, High Times Magazine, VICE, MUNCHIES, Colorado’s very own weed-rag The Daily Doobie, and many other publications.
As a Medical Cannabis patient herself, she has extensive knowledge since early 1997 for medicinal purposes. She continues to strive for excellence both in cooking, baking and Medical Cannabis knowledge. Her goal is to help as many Medical Cannabis patients as she possibly can creating a better quality of life for them. She explores the health benefits of cooking with cannabis which when balanced with good nutrition and a healthy lifestyle can help promote a longer and more fulfilling life. She is also a passionate runner who draws upon inspiration from exploring the Pacific Northwest to fuel creativity in the kitchen. Catalano currently resides in a suburb of Seattle, Washington with her husband, daughter Mary Jane, Bombay cat Mao, and Russian Blue cat Rarity.
Get in Touch:
Questions? Press and media inquiries? Fan mail? The fastest way to reach me is via email at Info@jessicacatalano.com
You can also check out my press page for interviews, videos, and my freelance recipes from 2010 to present day.
I hope you love what you find here!
My recipes and book are my gift to you. I hope that they bring you good health, happiness, and a return to nature. Happy cooking and baking!
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