Apple Fennel Slaw with Beta-Caryophyllene

Chef Brandon Allen for True Terpenes

Ingredients:

• Apples
  • 1 Granny Smith
  • 1 Gala
• 1 medium to large bulb of fennel
• 2 Lemons, zest & juice
• 2 tbsp apple cider vinegar
• ¼ cup extra virgin olive oil
• ¼ tsp kosher salt
• 0.75 oz fresh basil (¼ cup minced)
• 8-12 drops Beta-Caryophyllene Terpenes
• ¼ tsp fine black pepper

Procedure:

1. Combine the olive oil, apple cider vinegar, lemon juice and zest, salt, pepper, and 8 drops of Beta-Caryophyllene into a large mixing bowl and lightly stir.
   1. For this recipe, I used Pot d’Huile Cannabis infused extra virgin olive oil which amounts to 60 mg of THC. Non-infused olive, avocado or MCT oil can also be used.
      Rinse, dry, and mince the basil; add to bowl.
2. Rinse and dry the apples and fennel. Once dried, julienne with a knife or use a mandolin at an ⅛ inch setting and slice; then julienne with a knife once more.
   1. There are julienne attachments for mandolins which can be incredibly dangerous and messy to use. This is why I use the normal slicing attachment, and then finish the julienne with my knife.
3. I use one medium Gala apple and one Granny Smith apple for this recipe in order to provide a contrast.
4. When adding the julienned apples to the bowl, toss them around in the liquid immediately. This will prevent the apples from browning and overly oxidizing.
5. If the fennel bulb has the fronds attached, mince and add to bowl.
6. Gently mix all the ingredients in the bowl with a rubber spatula.
7. The Beta-Caryophyllene shouldn’t necessarily be tasted as a dominant flavor, as it should be balanced with the other ingredients. Add the remaining 4 drops or more, if desired. After a few bites, a mildly spiced cooling sensation can be sensed by taking a breath in through the mouth. This is a combination of the Beta-Caryophyllene and the lemon zest working their magic.
8. Eat immediately, or chill for an hour for best results. Keep tightly covered, and stir daily. The dish will last for approximately 3 days refrigerated.
9. Serve as a side dish slaw or as a garnish atop eggs, tacos, steak, avocado toast, or anything else to bring taste to a whole new dimension!
   ​

​Beta-Caryophyllene:

Beta-Caryophyllene (BC) is my absolute favorite terpene to cook with for many reasons. I love the fact that the aromatics and the flavor don’t necessarily match, yet every time I smell and taste BC, the experience continuously evolves. In my opinion, it’s the most intriguing terpene because it’s one of the most difficult aromatic and flavor profiles to definitively describe. However, if I had to briefly describe my perception of BC in a way for everyone to understand, it would be spicy black licorice. For this reason, I shared a recipe utilizing fresh fennel due to the anise, licorice-like flavor of this amazing vegetable.

BC is a common terpene within the plant kingdom and is largely found in oregano, cinnamon, clove, rosemary, thyme, and black peppercorns.

As a chef, having terpenes in my pantry opens up the door to further amplify culinary experiences. Since we eat with our eyes and nose before our mouth, enhancing the sense of smell and appearance of food directly affects how we interpret the taste.

Not only should we focus on letting food be thy medicine… we should let flavor be thy medicine as well.

Cheers,

Chef Brandon Allen

IG: @chefbrandonallen

www.patreon.com/chefbrandonallen

Referenced Medical Journal & Recommended Reading: