Cecilia Leigh Howard

Name: Naomi Jodré

Company: GutenEssen

Social Media Handle(s): IG: @gutenessenchef

When did you first start cooking with cannabis?
I began cooking with cannabis about 2 years ago.

Where did you learn to cook?
I am a self taught cook and baker. I also come from a long line of fabulous cooks in my family so I’m sure that helped me out in the kitchen.
What sparked your passion for cooking?
I actually started out of necessity about 16 years ago because I was diagnosed with Crohn’s disease. It is really important that I know everything I’m putting into my body since a lot isn’t known about the disease and what makes it tick. That necessity grew into a passion that I never knew I had.

What is one of your favorite infused dishes?
I love infusing breakfast foods! I think it’s a great way to start any day off right!

Why do you love cooking with cannabis?

I really love cooking with cannabis because it makes the meal last so much longer. So much time can go into a meal prep and then the eating part can be over in 15 minutes, with cannabis infused, you can still enjoy that meal well after sitting at the table. It’s prolonged fulfillment.

Who are some of your chef inspirations?

A few chefs that come to mind that I really enjoy following are Francois Payard
Ina Garten, Duff Goldman, Ron Ben-Israel.

Olive Oil Cake

3 large eggs
¾ cup granulated sugar
½ cup extra-virgin olive oil (up to the person how they’d like to split the clean and infused oil)
½ cup (any)milk
½ teaspoon vanilla extract
¼ teaspoon almond extract
1½ cups (any) flour
1½ teaspoons baking powder
½ teaspoon kosher salt
Pinch of citrus zest (optional)

  1. Preheat oven to 350°F. Grease an 8-inch round cake pan with then flour; line bottom of pan with parchment paper.

  2. Beat eggs and sugar at high speed for 30 seconds.

  3. Add oil in a slow, steady stream, beating until combined.

  4. Add milk, beating until combined.

  5. Reduce mixer speed to low.

  6. Beat in extracts.

  7. In a medium bowl, whisk together flour, baking powder, and salt.

  8. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl.

  9. Pour batter into prepared pan.

  10. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes.

  11. Let cool in pan for 5 minutes.

  12. Remove from pan, and let cool completely on a wire rack.

  13. Brush with fresh olive oil just before serving.

Naomi Jodré
Social Media Handle(s): IG: @gutenessenchef

Cecilia Leigh Howard

NY MMJP, SAG-AFTRA actress & cannabis advocate, working in cannabis for 5 years all over North America, budtending, trimming or cultivating.

She is a writer, copyeditor & social media contributor for the Honey Pot by Honeysuckle Magazine.

Social Media Handle(s) IG: @cecileighowa