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425 degrees
Cover baking dish with olive oil or butter.
Fill with herbs
fillare (Erodium circutarium & E. moschatum)
nettle (Urtica dioica)
lambs quarters (Chenopodium album)
purslane (Portulaca oleracae)
sheep sorrel (Rumex acetosella)
yellow dock (Rumex crispus)
chicory (Cichorium intybus)
dandelion greens (Taraxacum officinale)
mallow leaves (Malva spp.)
violet leaves (Viola spp.), etc.
Can also add some cultivated vegetables
onions, broccoli, cauliflower, etc.
Grate cheese on top and/or chunks of tofu
Put in blender and blend: 2 cups water,
1 cup flour, 4 eggs, any culinary herbs.
Pour over casserole and bake for 20 minutes.
Substitute for eggs:
1 c. almond meal, 4T flax seeds
| Wild Herb Pesto BLEND: 4-6 cloves of garlic (Allium sativum), ½ cup of nuts or seeds of your choice, lightly roasted, 1 cup of olive oil or herb infused olive oil, 4 loosely filled cups of greens of your choice. Some good combinations are: |
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| sheep sorrel (Rumex acetosella) sow thistle (Sonchus oleraceus) parsley (Petroselinum sativum) walnuts |
parsley (Petroselinum sativum) dandelion (Taraxacum officinale lemon balm (Melissa officinalis) almonds |
| peppermint (Mentha piperita) parsley (Petroselinum sativum) pine nuts. |
basil (Ocimum basilicum) kale, sunflower seeds, |
| Cover with a thin layer of oil and put in a small size container to minimize air space. It will keep in fridge for about 3 weeks, and may also be frozen. Enjoy on pasta, rice, bread, in soups, etc. | |
Know Your Herbs
Be sure to positively identify the wild food you intend to ingest prior to harvesting it.
ENJOY:
Alyssum flowers
Bachelors Buttons
Borage flowers (Borago officinalis)
Calendula flowers (Calendula officinalis)
Chickweed (Stellaria media)
Dandelion flowers (Taraxacum officinale)
Dandelion (Taraxacum officinalis)
Dock (Rumex crispus)
Fennel (Foeniculum vulgare)
Fuschia flowers
Indian lettuce (Montia siberica)
Mallow (Malva spp.)
Miners lettuce (Montia perfoliata)
Pansy flowers
Plantain (Plantago spp.)
Purslane (Portulaca oleracea)
Sheeps sorrel (Rumex acetosella)
Violet flowers (Viola spp.)
Wild berries: salal, huckleberry, blackberry,
salmon berries, strawberries, raspberries
(and so many more....)
AVOID:
Buttercup (Ranunculus acris)
Daffodils (Narcissus spp.)
Foxglove (Digitalis purpurea)
Lupine (Lupinus spp.)
Poison Hemlock (Conium maculatum)
Poison Oak (Rhus spp.)
Scarlet pimpernel (Anagallis arvensis)
Water Hemlock (Cicuta douglasii)
Creamy Wild Soup 1 lg onion Saute oinion and shitake in soup pot in olive oil, add cashews, brown slightly. Fill pot to top with fresh raw wild greens - nettles (Urtica dioica) especially yummy. Add water or soup stock, seasonings and seaweed (keop is yummy). Cook until tender. Blend soup in blender. Other vegetables may be added - carrots, potatoes, etc. for a creamier soup. Miso is an excellent addition at the end. |
Steamed Steam greens |
Blood Building Broth
Nourishing, mineral rich, good for building up entire system, especially anemia and any conditions related to blood or nervous system. Simmer for one hour: beets, garlic, onions, lentils, buckwheat, burdock root (Arctium lappa), nettles (Urtica dioica) comfrey (Symphytum officinale) veggie scraps, lots of seaweed, parsley (Petroselinum sativum), and watercress (Nasturtium officinale). Strain, add miso to taste, drink as-is or use as base for soup, grains, etc. Garnish with mint sprigs, red clover and calendula petals Note: You can also simply collect your veggie scraps until you have a bag full and simmer them as above. I call this compost broth! It's delicious. I freeze my scraps until I have enough so that I don't have compost before I start. |
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Spring Salad Enjoy the fresh young delectable wild greens and flowers. A few of my favorite Spring salad additions include: purslane, lambs quarters, amaranth, dandelion, filaree, sweet cicely, chickweed, fennel shoots, calendula flowers, borage flowers, violet flowers…. |
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Wild Green Dressing Put olive oil, lemon juice and garlic in the blender. Add sprigs of fresh basil, oregano, thyme, mint, parsley and lots of wild greens of your choice (sheep sorrel, chickweed, miners lettuce, etc) . Blend until creamy. |
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Green Drink Gather a bunch of your favorite Spring greens, add yogurt and honey. Blend and enjoy! |
Herbal teas are delightful, rejuvenating and healing.
Create a ritual of tea time and enjoy some of these tasty blends.
All proportions are for dried herbs. Use about a heaping teaspoon, or more, of herbs per cup, then an extra one for the pot! When using fresh herbs loosely fill your vessel with fresh herbs, pour over the boiling water and let steep. Steeping time varies with herbs and with your intent. A healthful tea can be brewed in 10 minutes and ready to enjoy. You may want to consider steeping your teas for a longer period of time for a heartier cup of tea. I often steep my teas for 20 minutes and sometimes even overnight!
| Uplifting Tea 1 part borage leaf and flower 1 part lemon balm leaf 1/2 part scullcap leaf 1/2 part spearmint leaf 1/4 part lavender flowers |
Sweet Dreams Tea 1 part catnip leaf and flower 1 part chamomile flower 1 part spearmint leaf 1/8 part stevia |
Stamina Building Tea 2 parts oatstraw 1 part borage leaf and flower 1/2 part licorice root 1 part Siberian ginsing root |
Wake Up Tea 1/2 part roasted dandelion root 1/2 part raw dandelion root 1/4 part orange peel 1/4 part licorice root 1 part peppermint leaf |
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| Happy Heart Blend 1 part lemon balm leaf 1/2 part borage leaf and flower 1/4 part rose petals 1 part chamomile flowers 1/4 part lavender flowers |
Nourishing Daily Tea Blend 2 parts oatstraw 1 part peppermint leaf 1/2 part nettle leaf |
Warming Tea |
Nourishing Children's Tea 1 part catnip leaf and flower 1 part spearmint leaf 1 part lemon balm leaf 1 part chamomile flowers |
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Brain Tea 1 part peppermint leaf 1/2 part rosemary leaf 1 part gota kola leaf |
Festive Tea 1 part roasted dandelion root 1 part raw dandelion root 1 part peppermint leaves 2 part licorice root 2 part cinnamon chips 2 part cloves 2 orange peel |
Lemon Balm - Rose Lemonade Fill a quart jar with fresh lemon balm leaves and rose buds. Make into a solar infusion by adding cool water to herb, cover and set it under the sun (a sun-tea essentially). At the end of the day, strain and add the tea you just made instead of water to your lemonade concentrate. |
Mulled Cider 1 qt water 1 qt apple juice 1/2 oz herb combination: clove, cinnamon, nutmeg, allspice orange peel. |
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Jam-Filled Almond Cookies 1 c almonds 1 c rolled oats 1 c whole wheat pastry flour 1/2 t cinnamon 1/4 t salt 1/2 c canola oil 1/2 c maple syrup 1 t vanilla 12 orange essential oil 1 jar fruit jam (1/2 pint) |
Preheat oven to 350 degrees. Grind almonds into course meal and put in bowl. Grind oats into fine powder and add to bowl with flour, cinnamon,salt. Mix well. Combine oil, maple syrup, vanilla, orange oil and whisk. Mix wet ingredients into dry and stir to moisten. With moist hands, form walnut-sized balls. Insert index finger into center creating a small hole (be careful not to pierce the bottom). Repeat with remaining dough. With a teaspoon, push jam into cookie center (don't overfill). Bake 15 - 20 mins. until lightly golden. Makes 2 dozen. |
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Christa's Rose Hip Jam Fill jar 2/3 full of cut, sifted & deseeded rose hips. Cover with apple juice. Let sit 4 hours to overnight. May be blended for smoother texture. Refrigerate. |
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Carob Mint Tofu Mousse 1 lb firm silken tofu 1 lb carob chips 5 drops peppermint essential oil |
Blend tofu in blender. Add melted carob chips and blend until smooth. Add peppermint oil and blend. Pour into pudding cups or line pie shell with graham cracker crust and pour in filling. Top with your favorite berries and enjoy! |
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Bubble Bath 1 c mild dish soap 1/4 c herbal oil 1/4 c vegetable glycerine Approx. 20 drops of essential oil Mix together and pour into a squeeze bottle for bath use. |
For a Printable Version of Tea Recipes Click Here |
For a Printable Version of Misc. Recipes Click Here |
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