Laurie Wolf has been involved in nearly every aspect of the food industry. She’s a trained chef from New York, a food stylist, the author of multiple cook books, including “Herb: Mastering the Art of Cooking with Cannabis,” and now successfully running her own business, helping people make their own edibles.

Wolf is qualified in more ways than one to participate in the cannabis industry. As I mentioned earlier, she’s a trained chef, but maybe more crucial than that, she really believes in what she’s selling.

Wolf was diagnosed with epilepsy and spent most of her life struggling with epileptic seizures and auras. However, since she started using cannabis two years ago, she hasn’t had a single seizure or aura. Wolf explained the importance of cannabis by saying, “For some people, this allows them to get off drugs like Vicodin and Hydrocodone, like literally be done with all those crazy strong pain killers.”

Although cannabis is now legal for recreational use in Oregon, there are still strict parameters surrounding it. For example, dispensaries are only allowed to sell seven grams of cannabis per customer and it’s currently against the law to sell edibles.

This is where Wolf’s business comes in. Wolf and her soon-to-be-daughterin-law Mary started up “Laurie and Mary Jane” and together created the Canna Kit. The Canna Kit is an all-inclusive kit that provides the legal seven ounces of cannabis, a small cheesecloth gunny sack, a jar to hold the canna-butter and a step by step pamphlet on how to make cannabutter. However, the kit isn’t limited to only canna-butter. With this kit, cannaoil and canna-coconut oil can be made as well. Canna Kits can be found at local dispensories for around $40.

Once the canna-butter or oil is made, it can be used as a substitute. That way, nearly everything made with butter or oil can now become an edible.

Wolf was kind enough to share some of her favorite recipes with us.



Teriyaki Canna-Wings

Yield: 24 Wings, 6 Servings
Serving Size: 4 Wings
Difficulty: Easy
If wings are your thing, this recipe delivers. The pineapple juice
gives this dish a wonderful sweet and savory flavor. And since we
know you won’t be able to eat just one, we’ve set the serving at a
satisfying size of 4 wings!
2.5-3 pounds chicken wings (approx. 24 wings)
Kosher salt and black pepper
1 cup + 1 tablespoon water
2 tablespoon vegetable or grapeseed oil
¾ cup low sodium soy sauce
¼ cup Japanese yuzu
¾ cup cane sugar
¼ cup coconut sugar
¼ cup pineapple juice
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon corn starch
2 tablespoons canna-oil

1. Preheat oven to 350° F.
2. Rinse and pat dry the chicken wings. Season with salt and
pepper. Place on parchment lined sheet tray, and bake for 45
minutes to one hour. Making sure the internal temperature of
the wings reach 160° F.
3. In a small saucepot over medium heat, whisk together water,
grapeseed or vegetable oil, soy sauce, yuzu, sugars, pineapple
juice, ginger, garlic, and a pinch of both salt and pepper. Whisk
until sugar dissolves, and turn heat to low.
4. In a small bowl whisk together 1 tablespoon water and 1
teaspoon corn starch until all lumps are gone. Whisk into sauce
until cornstarch mixture is completely dissolved.
5. Continue to heat for five more minutes, over low heat, until
sauce thickens. Take off heat and whisk in canna-oil for 1-2
minutes, ensuring even distribution.
6. Set sauce aside for later use.
7. Once the wings have finished baking, transfer to a large
mixing bowl and toss with the prepared sauce.
8. Place wings on your serving tray and scrape out any sauce that
is left in the bowl. Try to leave as little sauce behind as possible
for most accurate dosing levels.


Spaghetti Arugula

and Pesto
Yield: 4 Servings
Difficulty: Easy
This pasta totally rocks. The sauce is earthy and tangy and the
uncooked arugula adds a freshness that you will adore. I like to
keep a jar of the pesto on hand for a spread on sandwiches and
6 cups arugula, packed
½ cup walnuts
4 garlic cloves, peeled
½ cup olive oil
4 teaspoons canna-olive oil
¼ cup grated Parmesan
1 lb. pasta
1 bunch arugula, rinsed and dried on a clean dishtowel
2 tablespoons olive oil
Small chunk Parmesan for grating

1. In a food processor or blender combine the arugula, walnuts,
garlic, salt, and pepper.
2. Drizzle in the olive oils.
3. Turn the pesto into a serving bowl and stir in the Parmesan.
4. In a large saucepot bring salted water to a boil. Cook the pasta
according to the package instructions.
5. Drain the pasta, return to saucepot off heat, and toss with the
pesto and the remaining bunch of arugula.
6. Divide the pasta between the plates, drizzle with olive oil and
sprinkle with some grated Parmesan.
Chef’s Note
• This dish would also be wonderful with the addition of shrimp,
scallops or chicken.
• Feel free to use spinach instead of arugula.


Triple Chocolate

Chip Cookies with
Yield: 4 Dozen Cookies, 24 Servings
Serving Size: 2 Cookies
Difficulty: Easy
Everyone who tastes these cookies begs me for this recipe. Perfect
cocoa flavor with the hint of espresso. And we all know that coffee
and chocolate are a winning combo. Subtle coffee notes come
through just enough to make this one superior cookie.
4 ounces butter, softened
½ cup (4 ounces) canna-butter, softened
1 cup white sugar
½ cup brown sugar, packed
2 eggs
2 teaspoons vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup bittersweet chocolate chips
2/3 cup white chocolate chips
Cooking spray

1. Heat oven to 340° F.
2. Spray baking sheets and set aside.
3. In a mixing bowl combine the butter and sugars and beat well.
Beat in the eggs and vanilla.
4. In a large bowl combine the flour, cocoa, espresso, baking
soda, and salt.
5. Add the flour mixture to the butter mixture and mix well. Add
the chocolate chips and combine.
6. Drop by heaping tablespoons at least two inches apart. Bake
until golden brown, about 7 to 9 minutes.



Yield: 1 ½ Cups, 6 Servings
Serving Size: ¼ Cup
Difficulty: Easy
With all the varieties of hummus available, I still feel like the
original is best. But with cannabis of course! It is simple to make
using canned beans and is a great food to have in the fridge for late
night munchies. And certainly feel free to change it up to fit your
culinary needs.
1 tablespoon water
1 med sized garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ cup tahini
1 15oz. can garbanzo beans
2 tablespoons canna-oil
¼ teaspoon smoked sweet paprika
¼ teaspoon turmeric
Salt and pepper to taste

1. In a food processor, combine the water, garlic, lemon juice, and
tahini and puree to a smooth paste.
2. Add half of the garbanzo beans to food processor and pulse to
combine. Scrape down the sides of the bowl before adding the
remainder of garbanzo beans.
3. With the lid still on and the processor running, drizzle in the
canna-oil until completely desired consistency is achieved.
4. Finally, add the paprika, turmeric, salt, pepper, and lemon zest,
and pulse to combine.
Chef’s Note
• Try serving with plain pita chips, veggies, or use as a spread on
sandwiches in place of mayo.
• Substitute black beans for the garbanzo beans, and instead
of using turmeric use cumin powder. Serve with tortilla chips
and add chopped fresh cilantro and diced tomatoes.


Chickpea Salad

Yield: 4 Servings

Difficulty: Easy

So easy to make, and, thankfully, so good for you. This is a one-bowl meal or a terrific side. Change the spices and vegetables to suit your taste. You can vary the legumes as well.

 2 tablespoons cider vinegar

2 tablespoons olive oil

4 teaspoons canna-olive oil

1 tablespoon honey

1 tablespoon lime juice

2 teaspoons curry powder

1 teaspoon salt

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon Aleppo pepper

2 cans chick peas, rinsed and drained

½ bell pepper, seeded and chopped

½ medium red onion, peeled and chopped

½ cup chopped parsley

Pita chips

  1. In a large bowl combine all the ingredients except the pita chips and mix well to combine flavors. Allow to sit for 30 minutes before serving.
  2. Serve with pita chips.


Chef’s Note

  • Stuff in a pita for a delicious vegetarian sandwich.
  • For variety and substance, add chicken, shrimp, or tofu and ripe avocado.
  • Puree leftovers into a dip – and again, serve with pita chips.
  • To make an Aleppo pepper substitute, combine four parts sweet paprika plus one part cayenne pepper.


Shrimp Thai Salad

Yield: 4 Servings

Difficulty: Easy

A great warm weather salad, with an interesting mix of flavors and textures, shrimp and papaya is a combo that just makes sense. I love the mint, cilantro and peanuts in the garnish. For those of you who don’t like cilantro…tough break!

 ½ cup fresh lime juice

2 tablespoons Thai fish sauce

1 small onion, peeled and chopped

1 Serrano chili, seeded and chopped

2 teaspoons coconut palm sugar

2 cloves garlic, minced

4 teaspoons canna-oil

1 lb. Shrimp, peeled, deveined and cooked

2 medium papayas, peeled and sliced or cubed

2 whole carrots, shredded

Fresh mint



  1. In a medium bowl, combine the lime juice, fish sauce, onion, chili pepper, coconut palm sugar, garlic and canna-oil.
  2. In your serving bowl, combine the shrimp, papayas, and carrot. Toss with your prepared dressing.
  3. Garnish with the mint, cilantro, and peanuts.


Chef’s Note

  • You may substitute brown sugar for coconut palm sugar.



Yield: 2 Servings

Serving Size: 1 Sandwich

Difficulty: Easy

 Better than a BLT, this sandwich deserves the best ingredients you can afford. Really good bacon, ripe avocado, homemade mayo and a perfect tomato and you have a truly remarkable sandwich.

½ avocado, peeled and sliced

2 teaspoons lemon juice

4 slices potato bread, toasted

4 tablespoons canna-mayonnaise (recipe below)

8 slices bacon, cooked as you like it, drained

4 leaves soft lettuce, rinsed and patted dry

2-4 slices tomato

  1. Slice avocado and toss with lemon juice.
  2. Toast bread.
  3. Spread 1 tablespoon canna-mayonnaise on each piece of bread.
  4. Layer on bacon, lettuce, avocado and tomato to make two delicious sandwiches.



Yield: 4 Servings

Difficulty: Easy

Avocados have become popular because of the tremendous health benefits, as well as the great taste.  Guacamole is a great way to showcase this wonderful fruit and medicate at the same time.  Remember to keep the pit in the guac, drizzle with lemon juice and keep covered tightly with plastic wrap.

2 large ripe avocados, soft when pressed

2 limes, juiced

4 teaspoons canna-oil

½ small red onion, diced

¼ cup finely chopped cilantro


1 small tomato, seeded and chopped (optional)

  1. In a medium bowl mash the avocado. I think leaving it lumpy is a good thing.
  2. Add all the other ingredients and mix well.


Very, Very Berry

Yield: 2 Servings

Difficulty: Easy

Smoothies are the bomb. This drink makes me happy, which makes my family happy. And not just because of the cannabis, it tastes great too. But the cannabis doesn’t hurt. And berries are so likeable.

 2 cups strawberries, sliced

1 cup raspberries

1 small banana, peeled and sliced

½ cup orange juice

1 ½ cups coconut milk

2 teaspoons canna-coconut oil

Strawberries for garnish

  1. Combine all the ingredients in a blender. Let ‘er whirl.
  2. Garnish with a strawberry.


Chef’s Note

  • Try using blueberries and peaches instead of strawberries and raspberries.
  • You may use yogurt in exchange for some or all of the coconut milk.



Lemon Bars

Yield: 12 Servings

Difficulty: Medium

These lemon bars get their slightly greenish hue from the canna-butter in the filling.  They are pretty tangy and really suited for lemon lovers, of which I am unfortunately not one. So I only have a couple at a time.

Cooking spray

1 cup flour

¼ cup butter

¼ cup canna-butter

¼ cup confectioners’ sugar

1 cup sugar

1 tablespoon grated lemon peel

2 tablespoons lemon juice

½ teaspoon baking powder

¼ teaspoon salt

2 eggs

  1. Heat oven to 340° F.
  2. Spray an 8- or 9-inch pan with the cooking spray.
  3. 1n a small bowl combine the flour, butters and confectioners’
  4. Press into prepared pan.
  5. Bake for 20 minutes.
  6. In a medium bowl combine the remaining ingredients and beat till fluffy.
  7. Pour over the crust.
  8. Bake until the filling is set, about 25-30 minutes.
  9. Cool before cutting.



Yield: 1 ¼ Cups, 10 Servings

Serving Size: 2 Tablespoons

Difficulty: Easy

1 large egg

1 tablespoon Dijon mustard

1 cup canola oil

1 1/3 tablespoons canna-oil

4 teaspoons white wine vinegar or freshly squeezed lemon juice

  1. Combine egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
  2. With the processor running, slowly add oils in a thin stream until completely combined. Add vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.



Recipes and commentary provided by Laurie Wolf. Photos provided by Bruce Wolf.


Cassidy White