Joys of Chickweed in the Kitchen

Joys of Chickweed in the Kitchen

Joys of Chickweed in the Kitchen For a plant, the humble little Chickweed is extremely high in PROTEIN – 15-20%. The highly nourishing leaves are also a good source of calcium, chromium, cobalt, molybdenum, magnesium, manganese, silicon and zinc. Also, very high in...
Cooking with Three Cornered Leek

Cooking with Three Cornered Leek

Cooking with Three Cornered Leek A prized edible weed in the UK, three-cornered leek has a subtle flavour like leek or spring onion. An amazing allium which can be found growing fresh in Autumn and Winter when many other alliums die back eg., chives, or are just...
Green Smoothie

Green Smoothie

Green Smoothie Strictly, the basic recipe is to take a blender and fill it with roughly 1/3 green leafy vegetables and 2/3 fruit, plus water. For the serious green smoothyist, the ultimate idea is to eat only raw fruit and veg. For those of us still a little hooked on...
Pumpkin Leaves with Crushed Peanut Sauce

Pumpkin Leaves with Crushed Peanut Sauce

Pumpkin Leaves with Crushed Peanut Sauce Stir-fry pumpkin leaves in peanut oil (or olive oil) for a minute. Put the lid on and allow to steam for 5 minutes. Add tomato puree or sugo and a handful of crushed roasted peanuts. Stir and let simmer for five minutes. Season...
Nettle With Fetta and Preserved Lemon

Nettle With Fetta and Preserved Lemon

Nettle With Fetta and Preserved Lemon Steam Nettles lightly, just a couple of minutes. They will wilt like spinach and lose their sting entirely (really!). Place in a serving bowl, splash generously with good olive oil, crumble fetta over and toss lightly. Salt and...