Chef Louisa Rodriguez-Diaz presents her crispy cannabis-infused fritters. Photo: Courtesy of Durga’s Om Cooking
Meet Louisa Rodriguez-Diaz, cannabis chef of Durga’s Om Cooking and owner of Karmalife Holistic Wellness.
She produces cannabis-enhanced, five-course group feasts, private dinners and catered events in Brick Township, where she lives, as well as throughout the tri-state area.
Below, we chat about her mood-boosting meals.
NJM: What does a cannabis chef do?
Chef Louisa Rodriguez-Diaz: We do a lot! I create and serve food with small doses of cannabis that enhance both the meal and the mood. My diners eat deliciously and healthfully, and….they just plain feel good too, thanks to my careful use of this herb. I also give private and group classes in cannabis cookery. At the end, we eat what we’ve crafted.
A swanky setting for one of Rodriguez-Diaz’s cannabis-spiked dinners. Photo: Courtesy of Durga’s Om Cooking
How did your culinary education lead to cannabis cookery?
I come from a long line of cooks. I started cooking as a kid in Lakewood alongside Abuelita, my grandma from Puerto Rico. We’d make the island’s delicious, soulful comfort food, like chicken with rice and beans, crispy fried plantains and rich, irresistible mofongo. Later, I got into fitness and earned certifications in yoga therapy, Reiki massage and herbal healing. And then I studied Ayurvedic healing and nutrition. It’s about the whole person, beginning with what you put into [the body]. Every food, every drink, every ingredient and seasoning have an effect on not just your digestion but your entire body. Ayurvedic eating, and the study of various foods’ medicinal effects, is thousands of years old. I’ve focused on it since 2017.
Wonton appetizers entice with a touch of weed. Photo: Courtesy of Durga’s Om Cooking
What are the benefits of Ayurvedic cooking?
When your food is in sync with your body, it improves digestion, reduces inflammation and nourishes everything from your joints to your skin and hair. Your organ function, your sleep and your mental state will improve. The trick is in eating the food your own body needs: food that is fresh, natural, seasonal, minimally processed. Ayurvedic eating is strong on grains, fruit and vegetables, but it’s not necessarily vegetarian or vegan. It’s not extreme in spice or temperature. It is packed with flavor, thanks to botanical seasonings that are great for you—like turmeric, ginger and many more.
Taco Tuesday just took an extra-fun turn! Photo: Courtesy of Durga’s Om Cooking
Such as marijuana?
[Laughs.] Yes! There’s no longer any doubt about its effectiveness with pain, stress, anxiety, sleep disorders and a slew of conditions including life-threatening diseases. As a chef, I incorporate cannabis in precise, targeted ways, because its many varieties have different flavors to pair with [each] dish. Some are citrusy, some are slightly sweet, some are earthy and piney. Those are great with meat.
These chicken wraps say no to gluten but yes to THC. Photo: Courtesy of Durga’s Om Cooking
How strong is the buzz in a meal you cook?
A dinner’s total effect is comparable to the lift you get with one drink or a bit more, but without the toll that alcohol takes. The feeling is mild and nice. Mood-lifting and happy. Some diners say it’s calming, others say energizing. What I see is smiles, engaged conversations and laughter.
Rodriguez-Diaz’s mocktails are alcohol-free but cannabis-enriched. Photo: Courtesy of Durga’s Om Cooking
What are some tried-and-true dishes that diners love?
My Ayurvedic background makes some people expect Indian-style food. But cannabis goes with everything! My no-alcohol, cannabis-infused mocktails are [made with] fresh, seasonal fruit from local farmers markets. I make my own juices and soda and grow my herbs in a greenhouse. Cannabis-infused butters are always a hit. So is my Mediterranean lasagna, with cannabis in the ricotta. Pan-fried fresh tuna wontons have a ginger-cannabis glaze. My steak comes with cannabis chimichurri sauce. Mango-habañero-cannabis chicken with rice and beans is a nod to Abuelita. I now use Cuban black beans instead of Puerto Rican pink beans in honor of my husband, who’s my No. 1 fan and taster.
Call it a munchie if you must: Rodriguez-Diaz’s chocolate-hazelnut-cannabis cheesecake. Photo: Courtesy of Durga’s Om Cooking
How have cannabis desserts evolved since pot brownies?
You know what you’re getting with my cannabis-infused desserts, and they’re unique and interesting. Like chocolate-hazelnut cheesecake or a shortbread pistachio tart with sorbet inside: blood orange, passion fruit or mango.
You sound like one very satisfied chef.
What could be better than food that‘s good for you and your mood?
Follow Durga’s Om Cooking on Facebook and Instagram, or call 908-839-3817 for more information.
[RELATED: These Cannabis-Infused Chocolates Are Among First to Be Made in New Jersey]
No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.