Wild edibles are culinary gifts that bring new flavors and textures into the kitchen. I pack weeds into my meals whenever possible, and I hope that, after reading this book, you will be inspired to do the same. If you’re cooking an omelet, try adding some lamb’s quarters and sheep sorrel. If you’re making a pie, throw in a handful of freshly picked huckleberries. Use the recipes that I have provided as a starting point for your own exploration. Tweak, change, and alter them to suit your needs. Relying on yourself can be scary, but it can also be rewarding. The more I experiment with my food, the more masterful I become.
I have noticed most people who take my cooking classes are unsure about their ability to create delicious recipes. My students like to cling to exact proportions and instructions that are tried and true. Even though many of my recipes are structured for flexibility, and many delicious variations are possible, students hesitate to play with their food. When I demonstrate how to make a green smoothie in my classes, I often use a combination of spinach, mango, and water, because these ingredients are delicious and readily available. During one workshop, however, I was unable to find them and had to substitute bananas and kale. People loved the banana/kale smoothie and asked me for the recipe. I made a point to mention that there are tastier recipes for green smoothies, yet my words seemed to go unnoticed. A month later, I was still receiving emails from people who were exclusively making the banana/kale smoothie every morning, because they were afraid to try something new. While I can understand the fear behind experimenting (wasting time and ingredients), it’s fun to be bold and try new things. I dare you to risk complete failure and create your own recipe.
Beginner Green Smoothie
1–2 cups freshly picked raspberries
1 cup spinach
1 banana, peeled
1 apple, chopped
1½ cups water
½ cup ice cubes
Blend all ingredients in a blender until the ice has been crushed to a desirable consistency. Decorate with raspberry flowers.
Serves 1–2
Marsh Mallow Smoothie
2 cups freshly harvested mallow leaves
½ of a honeydew melon, peeled, seeded, and chopped
1 cup frozen raspberries
Blend all ingredients in a blender until smooth.
Serves 3–4
Green smoothie decorated with seasonal fruit.
Photo: Robert Petetit
2–3 cups freshly picked green amaranth
1 large apple, chopped
1 medium orange, peeled
1 ripe pear, chopped
1 ripe banana, peeled
1 cup water
½ cup frozen blueberries
Blend all ingredients in a blender until smooth. Pour into fancy glasses and decorate with a slice of orange.
Serves 3–4
Spring Beauty Smoothie
2 cups freshly harvested Siberian miner’s lettuce leaves
2 cups watermelon cubes
1 cup frozen raspberries
1 ripe banana, peeled
Blend all ingredients in a blender until smooth.
Serves 2–3
Berries and Sprouts Smoothie
3 cups sunflower sprouts
2 cups freshly harvested blackberries
1 ripe pear, chopped
2 cups water
½ cup ice cubes
Blend all ingredients in a blender until the ice has been crushed to a desirable consistency. Decorate with blackberry flowers.
Serves 2–3
1 cup freshly harvested huckleberries
1 cup kale, chopped
¼ to ½ bunch parsley
1 large pear, chopped
1 banana, peeled
2 cups water
Blend all ingredients in a blender until smooth.
Serves 2–3
Grape Leaf Elixir
3 cups freshly picked grape leaves
1 cup freshly picked grapes
1 mango, peeled, pitted, and chopped
1 cup water
Blend all ingredients in a blender until smooth.
Serves 3–4
Prickly Pear Slushy
3–4 prickly pears, skin removed
juice of ½ lime
1–2 tablespoons honey
½ cup ice cubes
a few leaves of lemon balm or mint
Blend all ingredients in a blender until the ice has been crushed to a desirable consistency. Pour into fancy glasses and decorate with fresh lemon balm or mint.
Serves 2–3
BOTTOM LAYER:
1 cup sheep sorrel or wood sorrel
2–3 kale leaves
1 cup blueberries
1 cup cantaloupe cubes
juice of ½ lemon
2–4 tablespoons psyllium husk (a digestive aid)
1 tablespoon chia seeds
1 cup water
TOP LAYER:
½ cup coconut milk, from a fresh coconut
1 cup coconut meat, from a fresh coconut
½–1 cup dates, pitted
¼ cup lemon juice
2–4 tablespoons psyllium husk (a digestive aid)
1 tablespoon chia seeds
Blend all ingredients for bottom layer in a blender until smooth. Fill glasses halfway. Then blend all ingredients for top layer until smooth. Pour over first layer. Decorate and enjoy.
Serves 3–5
Super Green Wild Soup (a savory smoothie)
1 cup freshly picked purslane
1 cup freshly picked sheep sorrel
½ bunch cilantro
2–3 stalks celery, chopped
1 large tomato, chopped
1 large avocado, peeled and pitted
¼–½ cup lemon juice
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2–3
Cream of Celery Smoothie (a savory smoothie)
3–4 stalks celery, chopped
½ bunch parsley
1 cup freshly harvested chickweed
1 large tomato, chopped
1 large cucumber, peeled and chopped
¼–½ cup lemon juice
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2–3
Pink-Chick-Delight
1–2 cups freshly harvested chickweed
½ cup dates, pitted
1 cup fresh or frozen raspberries
1–2 fresh persimmons, chopped
2–3 fresh apricots, pitted and halved
2 tablespoons psyllium husk (a digestive aid)
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
Omega-3 Smoothie
1 cup freshly harvested purslane
1 small head romaine lettuce, chopped
1 cup blueberries
1 cup grapes
2–3 sprigs mint
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
Morning Rainbow
½ bunch parsley
½ bunch chard, chopped
1 cup apricots, pitted and halved
1 cup red currants
1 large pear, chopped
1 large mango, peeled, pitted, and chopped
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
1–2 cups freshly harvested lamb’s quarters
2 mangos, peeled, pitted, and chopped
1 large Fuji apple, chopped
1 cup frozen strawberries
1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
Peachy Herbs
1 cup freshly picked lamb’s quarters
½ cup fresh basil leaves
3–4 large peaches, halved and pitted
2 ripe bananas, peeled
½–1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
Dandi-Strawberry Peach
½ cup freshly harvested dandelion greens
3–4 beet leaves
3 large peaches, halved and pitted
1–1½ cups fresh or frozen strawberries
½–1 cup water
Blend all ingredients in a blender until smooth.
Serves 2
½–1 cup freshly harvested dandelion greens
1 large mango, peeled, pitted, and chopped
1–2 ripe bananas, peeled
½ cup water
Blend all ingredients in a blender until smooth.
Serves 1
Green Ambrosia
1–2 cups freshly harvested green amaranth leaves
2 cups watermelon cubes
5–7 apricots, pitted and halved
1–2 ripe bananas, peeled
3–4 sprigs mint
½ cup water
Blend all ingredients in a blender until smooth.
Serves 2
Soup-er Green (a savory smoothie)
1 cup freshly harvested mustard leaves
2–3 kale leaves, chopped
2–3 stalks celery, chopped
1 avocado, peeled and pitted
½ cup lemon juice
1 cup water
dulse sea vegetable flakes
Blend all ingredients in a blender until smooth. Sprinkle with dulse sea vegetable flakes and enjoy.
Serves 2–3
1 cup freshly harvested green amaranth leaves
1 cup freshly harvested lamb’s quarters greens
5 large peaches, halved and pitted
2 ripe bananas, peeled
1 large apple, chopped
1 cup water
ice cubes (optional)
Blend all ingredients in a blender until the ice has been crushed to a desirable consistency.
Serves 3–4
Skin Smoothies
Dock Plantain Skin Smoothiexy
1–2 cups freshly picked dock and/or plantain leaves
¼ of an avocado, peeled and pitted
½ cup water
Blend all ingredients in a blender until smooth. Apply to any area of skin that is experiencing discomfort. Let it dry, then rinse off.
Green Aloe Skin Cream
1 medium leaf aloe vera
½–1 cup freshly picked plantain leaves
½ cup rolled oats
2 tablespoons honey
enough water to blend the mixture
Blend all ingredients in blender until smooth. Apply to face or another area of skin and let it dry (about 10 to 15 minutes), then rinse off.
Miner’s Lettuce Salad
4 cups miner’s lettuce
½ cup fresh basil, chopped
¼ cup dried tomatoes (left dry or soaked in water
for 15 minutes to reconstitute)
¼ cup pine nuts
Mix all ingredients in a bowl.
DRESSING:
1 tablespoon balsamic vinegar
1 tablespoon olive oil
½ teaspoon sea salt
Thoroughly mix ingredients in a small container and pour over salad. Decorate with edible flowers and enjoy.
Serves 3
Endive Cattail Salad served in a purple
cabbage leaf. Photo: Robert Petetit
1 cup freshly harvested, tender cattail rootstocks, chopped
1–2 small heads endive, chopped
½ cup ripe cherry tomatoes, halved
Mix all ingredients in a bowl.
DRESSING:
1–2 tablespoons olive oil
Sea salt to taste
Lemon juice to taste
Pinch of fresh rosemary, minced
Thoroughly mix ingredients in a small container and pour over salad.
Serves 2
Thimbleberry Salad
1 head romaine lettuce, chopped
1 navel orange, peeled, seeded, and sliced
1 pint freshly picked thimbleberries
¼ cup pine nuts
Mix all ingredients in a bowl. Decorate with edible flowers or colorful fruit.
DRESSING:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon agave syrup
½ teaspoon sea salt
Thoroughly mix ingredients in a small container and pour over salad.
Serves 2
2 cups freshly harvested daisy leaves
2 cups baby spinach leaves
1 medium tangerine, peeled and sliced
pinch of freshly grated ginger
¼ cup dried cranberries
¼ cup roasted sunflower seeds
Mix all ingredients in a bowl.
DRESSING:
¼ cup olive oil
juice of ½ lemon
salt to taste
Thoroughly mix ingredients in a small container and pour over salad. Decorate with daisy flowers and serve.
Serves 2–3
Simple Cattail Salad
2 cups tender cattail shoots, thinly sliced
1 cup of your favorite baby greens mix
1 cup cherry tomatoes, halved
½ bunch basil leaves, chopped or whole
¼ of a small red onion, thinly sliced
Mix all ingredients in a bowl.
DRESSING:
¼ cup olive oil
juice of ½ lime
2 tablespoons nutritional yeast
salt to taste
Thoroughly mix ingredients in a small container and pour over salad. Decorate with edible flowers.
Serves 2–3
Spicy Pennycress Salad
2 cups fresh pennycress greens, chopped
1 cup fresh baby arugula
5–7 mini sweet peppers, thinly sliced
1 cup cherry tomatoes, cut in half
Mix all ingredients in a bowl.
DRESSING:
¼ cup olive oil
juice of ½ lemon
¼ cup tamari
¼ cup chives, minced
Thoroughly mix ingredients in a small container and pour over salad. Enjoy this salad as a traditional salad or use it as the filling for a wrap, rolled inside a collard leaf or whole-wheat tortilla.
Serves 3–4
Melon Mint Summer Salad
2 cups honeydew melon, seeded, then cubed or balled
2 cups cantaloupe, seeded, then cubed or balled
2 cups watermelon, seeded, then cubed or balled
1 cup freshly picked mint leaves and flowers, whole or thinly sliced
1 pint blueberries
Chill melons in the refrigerator for 30 minutes beforehand. Mix all ingredients in a bowl. Decorate with edible flowers.
Serves 4–5
3 cups freshly picked chickweed greens
1 cucumber, peeled and sliced
¼ cup cranberries, chopped
¼ cup cherry tomatoes, cut in half
¼ cup chives, minced
1 tablespoon tamari sunflower seeds
Mix all ingredients in a bowl.
DRESSING:
1–2 tablespoons olive oil
1 teaspoon nutritional yeast
juice of ½ lime
salt to taste
Thoroughly mix ingredients in a small container and pour over salad. Enjoy this salad as a traditional salad, or use it as the filling for a wrap, rolled inside a collard leaf or whole-wheat tortilla.
Serves 3–4
Salad Dressings
Salmonberry Vinaigrette
1 cup freshly harvested salmonberries
juice of 1 orange
¼ cup olive oil
¼ cup red wine vinegar
1–2 tablespoons honey
pinch of sea salt
Blend all ingredients in a blender until smooth. Serve on your favorite salad. Store extra dressing in refrigerator.
1 cup freshly harvested serviceberries
juice of 1 orange
¼ cup cilantro
¼ cup olive oil
¼ cup balsamic vinegar
1–2 tablespoons honey
pinch of sea salt
2–3 cloves garlic (optional)
Blend all ingredients in a blender until smooth. Serve on your favorite salad. Store extra dressing in refrigerator.
Huckleberry Salad Dressing
½ cup freshly picked huckleberries
½ cup freshly squeezed orange juice
¼ cup olive oil
¼ cup balsamic vinegar
salt to taste
Blend all ingredients in a blender until smooth. Pour over your favorite salad. Store extra dressing in refrigerator.
Super Basic, Super Delicious Dressing
½ cup olive oil
½ cup apple cider vinegar
½ cup freshly squeezed orange juice
2–3 cloves garlic, minced
1 teaspoon nutritional yeast
salt to taste
Mix all ingredients in a jar. Pour over your favorite salad. Store extra dressing in refrigerator.
Dandelion and Sun-Dried Tomato Pesto
1 bunch freshly harvested dandelions
(as big or as little as you like)
1 cup pine nuts
½ cup sun-dried tomatoes, soaked in water
for 15 minutes to reconstitute
4–5 cloves garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt (or to taste)
Blend all ingredients in food processor until thoroughly mixed. Serve with crackers, breads, pasta, veggies, and so forth. Store extra pesto in refrigerator or freezer.
Sow Thistle Pesto
2 cups freshly harvested sow thistle leaves
½ cup pine nuts
½ cup walnuts
4–5 cloves garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt (or to taste)
Blend all ingredients in a food processor until thoroughly mixed. Serve with crackers, breads, pasta, veggies, and so forth. Store extra pesto in refrigerator or freezer.
½ cup stinging nettle leaves
1 cup walnuts
4–5 cloves garlic
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon sea salt
¼ cup sun-dried tomatoes (optional), soaked in water for 15 minutes to reconstitute
Blend nettles in blender to destroy spines. Add remaining ingredients and blend thoroughly. Add more oil or lemon juice if necessary. Serve like regular pesto, on crackers, bread, pasta, and so forth. Store extra pesto in refrigerator or freezer.
The World’s Best Hummus
2–3 cups soaked chickpeas (you can also used cooked)
4–5 cloves garlic
¼–½ cup tahini (sesame seed butter)
¼ cup lemon juice
½ cup water
2 tablespoons wheat-free tamari
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
salt to taste
fresh herbs, like cilantro or parsley, for additional flavor (optional)
Blend all ingredients in a food processor until texture is creamy. Enjoy as a dip or add to sandwiches and wraps.
HOW TO SOAK CHICKPEAS:
Place chickpeas in a bowl and cover with 2 to 3 times as much water, as they will expand. Soak for at least 8 hours. Drain the soaking water. Rinse thoroughly with water. Repeat rinsing process if you like.
3 cups chia seeds, soaked 8 hours
1 cup golden flaxseed
½ cup dried tomatoes, chopped
1 bunch fresh basil, chopped
1 cup sheep sorrel leaves
1–2 cups common mallow leaves
3 cloves garlic
juice of 1 lemon
1 teaspoon sea salt
¼ cup raw agave nectar
Blend ingredients in food processor. Spread onto dehydrator trays (about ¼ inch thick) and dry for 10 to 12 hours at 110°. Once crackers are fully dried, you can cut them into desired size and shape.
Yields 25–30 crackers.
Nori Crackers
3 cups sunflower seeds, soaked 8 hours
4–6 stalks of celery, chopped
1 large white onion, chopped
½ bunch fresh cilantro
3 cloves garlic
2–3 tablespoons olive oil
juice of ½ lemon
1 teaspoon sea salt
10–12 nori sheets
Blend all ingredients except nori sheets in food processor until finely chopped. Spread mixture about ¼ inch thick on crispy sheets of nori and place in dehydrator. Dry for 16 to 18 hours at 110°. Once crackers are fully dried, you can cut them into desired size and shape.
Yields 18 crackers.
Garden Crackers with Lamb’s Quarters
3 cups sunflower seeds, soaked 8 hours
1 cup flaxseed, ground
1 cup freshly harvested lamb’s quarters
3 carrots, grated
2 stalks of celery, chopped
1 large white onion, chopped
3–5 cloves garlic
2–3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon fresh or dried oregano
½ teaspoon thyme
10–12 nori sheets
Blend all ingredients except nori sheets in food processor until finely chopped. Spread mixture about ¼ inch thick on crispy sheets of nori and place in food dehydrator. Dry for 16 to 18 hours at 110°. Once crackers are fully dried, you can cut them into desired size and shape.
Yields 18 crackers.
Garden Crackers with Lamb’s Quarters.
Cashew Celery Soup (a cold soup)
1 medium bunch of celery, chopped
1½ cups raw cashews
¼ cup olive oil
¼ cup lemon juice
1½–2 cups water
1–2 tablespoons honey or agave syrup
1 teaspoon sea salt
cayenne pepper to taste
Blend all ingredients in a blender for 3 minutes or until creamy. Decorate with fresh thyme and seasonal vegetables.
Serves 2–3
Cashew Celery Soup with Chia Flax Crackers.
Photo: Robert Petetit
3–4 cups water
1 medium yam
2–3 stalks celery, chopped
4–5 shitake mushrooms, chopped
3 heads baby bok choy, chopped
¼ onion, chopped
¼ jalapeño, seeds and ribs removed, minced
2 tablespoons olive oil
1 tablespoon nutritional yeast
sea salt or tamari to taste
Boil 3–4 cups of water. Add all vegetables and cook for 12 to 15 minutes on medium heat. Do not overcook. Ingredients should be colorful and maintain some crispness when served. Add remaining ingredients to soup and serve.
Note: This is a great soup to add wild greens or your favorite herbs to.
Serves 3–4
Purslane Summer Soup (a cold soup)
1–2 cups freshly picked purslane leaves
2 cups ripe tomatoes, chopped
½ bunch fresh basil
½ habanero pepper, seeds and ribs removed
1 tablespoon olive oil
juice of ½ lemon
1½–2 cups water
1 teaspoon honey
½ teaspoon sea salt
Blend all ingredients in blender until smooth. Add the following ingredients for texture:
½ cup freshly picked purslane leaves
1 medium carrot, grated
¼ cup walnuts, chopped, soaked in water for 15 minutes
Garnish with chopped olives and sun-dried tomatoes.
Serves 2–3
Stinging Nettle Soup
1 quart water
3 medium potatoes, peeled and chopped
1 carrot, chopped
½ pound fresh stinging nettles, chopped
1 teaspoon salt (or to taste)
½ teaspoon cayenne (or to taste)
2 tablespoons olive oil
2 tablespoons lemon juice
Bring water to boil. Add potatoes. When potatoes start boiling, turn the heat down and add carrots. Simmer for 10 minutes. Add stinging nettles. Simmer 1 more minute. Add salt and cayenne.
Add a drizzle of oil and lemon juice to individual bowls when serving.
Serves 2–3
Lamb’s Quarters Soup (a cold soup)
1 cup cashews
1 ripe tomato, chopped
1½–2 cups water
2–3 cloves garlic
1 teaspoon onion powder
juice of ½ lime
1 tablespoon olive oil
1 teaspoon agave syrup
½ teaspoon sea salt
Blend all ingredients in blender until smooth. Add the following ingredients for texture:
1 cup freshly picked lamb’s quarters, chopped
½ medium avocado, peeled, pitted, and chopped
½ red bell pepper, sliced into strips
Decorate with edible flowers and serve.
Serves 2–3
The Ever-Changing Dried Soup with Weeds
(a hot or cold soup)
1 pound carrots, grated
10–15 stalks celery, chopped
4 red bell peppers, cored and chopped
1 pound mushrooms, sliced
1 large red or yellow onion, chopped
4 large tomatoes, chopped
1 bunch parsley, chopped
2 cups sheep sorrel, chopped
1 cup chickweed, chopped
1 cup dandelion flowers, chopped
Note: You can add any other wild edibles that are in season.
Spread chopped ingredients on dehydrator trays and dry at 110° until bone dry.
Once dry, mix all veggies together and place in resealable bag. This is your dried soup mix. To reconstitute, sprinkle ½–1 cup of dried soup mix into warm or hot water. Add your choice of oil, salt, onion powder, and/or lemon juice for flavor. Allow soup to sit for 10 minutes before serving.
Yields 1½–2 pounds of dry soup.
Sheep Sorrel Soup
1 quart water
2 medium potatoes, peeled and chopped
1 carrot, grated
1 stalk celery, chopped
1 bunch parsley
¼ pound fresh sheep sorrel, chopped
1 teaspoon salt (or to taste)
½ teaspoon cayenne (or to taste)
2 tablespoons olive oil
lemon juice (to taste)
Bring water to boil. Add potatoes. When potatoes start boiling, turn the heat down and add carrot and celery. Simmer for 10 minutes. Add parsley and sheep sorrel and simmer for a few more minutes.
Add salt, cayenne, olive oil, and lemon juice to individual bowls when serving.
Serves 2–3
Quinoa Magic
1 cup uncooked quinoa
½ cup fresh or frozen peas
½ bunch fresh cilantro, diced
2–3 cloves garlic, minced
2 green onions, minced
2 tablespoons olive oil
1 tablespoon nutritional yeast
sea salt or tamari to taste
your favorite wild edible greens (optional)
Boil 3 cups of water. Add 1 cup of quinoa and cook for 15 to 20 minutes on medium heat, until quinoa tails are completely unraveled. Pour off any excess water and add remaining ingredients. Mix and serve.
Cashew Garden Burger with Weeds served as pâté with endive and vine-ripened tomato. Photo: Robert Petetit
Note: You can experiment with other ingredients. As long as you have salt, nutritional yeast, and some kind of herb in this dish, it will taste great with just about any vegetables.
Serves 3–5
Cashew Garden Burgers with Weeds
2 cups cashews
1 cup dried tomatoes, rehydrated in water for 5 to 10 minutes and drained (reserve tomato water, as it might be needed)
½–1 cup seasonal weeds (lamb’s quarters, green amaranth,
purslane, common mallow, and wild mustard are delicious
in this recipe)
½ bunch cilantro
2 tablespoons olive oil
3–5 cloves garlic
½–1 teaspoon sea salt
Lemon juice to taste
Ground pepper to taste
Blend all ingredients in food processor. If mixture is too dry to blend properly, add some of the water from the soaked dried tomatoes. Serve fresh as a pâté or dry into garden burger patties in food dehydrator. If drying, scoop processed mixture onto dehydrator trays and flatten into patties that are ½ to ¾ of an inch thick. Dry for 10 to 12 hours at 110°, then flip the patties and continue drying for 4 to 6 hours.
Yields 5–7 patties.
2–3 large collard leaves with stems cut off
about ½ cup of your favorite hummus (check out my hummus recipe on this page)
1 cup freshly harvested salsify leaves and flowers
Spread out desired amount of hummus on each collard leaf. Add a generous amount of salsify greens and flowers.
DRESSING:
2 tablespoons olive oil
juice of ½ lemon
1 tablespoon nutritional yeast
½ teaspoon cayenne (or to taste)
salt to taste
Mix remaining ingredients in a small container, sprinkle over greens, and roll up into individual wraps.
Serves 3
Sautéed Wild Greens
3–5 cups of your favorite wild greens, such as chicory leaves, wild mustard, shepherd’s purse, or lamb’s quarters
¼ cup extra-virgin olive oil
4 large garlic cloves, minced
¼ fresh jalapeño pepper, minced
small piece of fresh ginger, minced
salt or soy sauce to taste
bean sprouts (optional)
Cook greens in a pot of boiling, salted water until tender. Drain well. In a separate pan, heat oil over medium heat until it shimmers. Cook garlic, jalapeño, and ginger for about 2 minutes or until golden. Stir as necessary. Add cooked greens and increase heat to medium-high. Stir occasionally, until most of the liquid has evaporated (3 to 5 minutes). Stir in desired amount of salt and/or soy sauce. Mix in bean sprouts for added texture (optional).
Serve as a side dish by itself or on top of rice or quinoa.
Serves 4–5
Steamed Wild Lettuce
3–4 cups wild lettuce leaves and stalks
½ cup olive oil
juice of ½ lemon
½ habanero pepper, seeds and ribs removed, minced
3–4 cloves garlic, minced
1 tablespoon nutritional yeast
salt to taste
Steam wild lettuce for 5 to 7 minutes. Mix the remaining ingredients in a small container, pour over lettuce, and serve. Wild lettuce tastes delicious on its own, as well as in wraps and sandwiches.
Serves 2–3
1 small butternut squash, peeled, seeded, and cubed
1 garnet yam, peeled and cubed
3–4 medium burdock roots, washed and chopped
2 large parsnips, chopped
1 red onion, chopped
3 potatoes, cubed
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼–½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons nutritional yeast
salt and freshly ground black pepper
Preheat oven to 475°. In a large bowl, combine squash, yam, burdock, parsnips, onion, and potatoes. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, yeast, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast veggies for 35 to 40 minutes, stirring every 10 minutes, or until fully cooked.
Serves 3–5
Marinated Fiddleheads
5 cups freshly harvested fiddleheads, brown fuzz removed
1 cup molasses
½ cup olive oil
½ cup balsamic vinegar
5–8 cloves garlic, minced
Small piece fresh ginger, minced
¼ cup soy sauce
1 teaspoon sea salt
Steam fiddleheads for 4 to 6 minutes. Drain and transfer into a deep bowl. Mix all remaining ingredients, combine with fiddleheads, and let marinate for 15 to 20 minutes. Strain and serve.
Serves 4–6
Steamed Cat’s Ears
3–4 cups freshly picked cat’s ears leaves and stalks, chopped
½ cup olive oil
juice of ½ lemon
1 tablespoon nutritional yeast
salt to taste
Steam cat’s ears for 5 to 7 minutes. Transfer to a bowl. Mix the rest of the ingredients in a small container and pour over cat’s ears. Steamed cat’s ears taste delicious on their own, as well as in wraps and sandwiches.
Serves 2–3
Simple Mallow Wraps
2–3 cups freshly harvested common mallow leaves
1 avocado, peeled, pitted, and thinly sliced
lemon or lime juice to taste
sea salt (optional)
Wrap avocado inside greens. Sprinkle with lemon or lime juice and salt.
Carrot Clover Cleanser
1 pound organic carrots
4–5 celery stalks
1 cup freshly harvested clover greens
1–2 apples
juice of ½ lemon
Juice all ingredients in a juicer and enjoy.
Serves 3–4
Carrot Clover Cleanser
Easy Joint Lubricator Carrot Clover Cleanser.
1 bunch celery
1–2 cups freshly harvested common mallow greens,
stems, and fruits
2–3 apples
Fresh ginger to taste
Lemon juice to taste, optional
Juice all ingredients in a juicer and enjoy.
Serves 2–3
Sorrelade
1 cup sheep sorrel or wood sorrel leaves
2–3 cups water
2 tablespoons honey
½ cup ice cubes
a few mint leaves (optional)
Blend all ingredients in a blender until the ice has been crushed to a desirable consistency.
Serves 3
Wild Strawberry Sun Tea
1 pint freshly picked wild strawberries
1 bunch fresh mint
1 thumb-sized piece of ginger, minced
2–4 tablespoons honey
1 lime, cut in half
Put all ingredients in a gallon jar and fill with water. Cover jar with a lid and place in a sunny spot. Let water absorb the flavors for 8 to 12 hours. Strain mixture before serving.
Serve chilled or with ice.
Serves 4–6
Pine Needle Tea
½ cup freshly picked pine needles, finely chopped
Add needles to 2 cups of boiling water, turn down temperature, and let simmer for 15 to 20 minutes.
Turn off heat and let steep for 10 to 20 minutes, depending on how strong you like your tea. The result will be a yellow-colored tea with a mild taste. Enjoy hot or cold. It can also be stored in the refrigerator after brewing.
Note: You can use any evergreens for this tea: fir, spruce, or cedar.
½ cup freshly picked yarrow leaves
Add leaves to 2 cups of boiling water, turn down temperature, and simmer for about 15 to 20 minutes.
Turn off heat and let steep for 10 to 20 minutes, depending on how strong you like your tea. Enjoy hot or cold. It can also be stored in the refrigerator after brewing.
Pineapple Weed Tea
½ cup freshly picked pineapple weed (wild chamomile) leaves
Add leaves to 2 cups of boiling water, turn down temperature, and let simmer for 15 to 20 minutes.
Turn off heat and let steep for 10 to 20 minutes, depending on how strong you like your tea. Enjoy hot or cold. It can also be stored in the refrigerator after brewing.
Plantain Cocktail
1–2 cups fresh plantain leaves
3 apples, chopped
½ lime with peel
1 thumb-sized piece of fresh ginger
Juice ingredients in juicer. Add ice cubes or chill before serving. Decorate with edible flowers.
Serves 2
LOWERY ICE CUBES
Harvest any edible flowers, such as chickweed, violet, or dandelion flowers, and freeze them in water in ice-cube trays. Add the flowery ice cubes to any drink.
Raw Chocolate Energy Nuggets with Huckleberries
2 cups almonds
2 cups rolled oats
½ cup dried huckleberries
1 cup almond butter
½ cup dates, pitted
2–3 tablespoons honey, agave, or maple syrup
3–4 tablespoons raw cocoa powder
seasonal fruit
Blend almonds and rolled oats in a food processor until finely chopped and transfer them to a bowl. Then mix huckleberries, almond butter, dates, and honey or syrup in the food processor. Combine all ingredients in a bowl and mix thoroughly with hands. Roll mixture into small nuggets and dust with raw cocoa powder. Decorate with seasonal fruit.
Serves 5–7
Raw Chocolate Energy Nuggets with Huckleberries.
Photo: Robert Petetit
3 pounds ripe rose hips
1 cup water
1 cup honey
Wash rose hips and remove any stems and ends. Simmer rose hips in water in a stainless steel saucepan for 15 minutes or until tender. Mash with potato masher. Simmer another 5 minutes.
Pour through several layers of cheesecloth or a nut milk bag and allow liquid to drip overnight into a large bowl. Return juice to saucepan, add honey, and stir well. Bring mixture to a boil and boil for 1 minute. Pour into sterilized pint or half-pint jars and seal. Process for 10 minutes in a boiling water bath or freeze.
Traditional Berry Jam
6 cups freshly harvested berries, such as salmonberries,
blackberries, raspberries, currants, gooseberries,
serviceberries, strawberries, or huckleberries
½ cup water
4 cups raw cane sugar
Boil water and berries for 15 minutes or until softened. Use a potato masher to crush. Stir in sugar and simmer, stirring often, for 20 minutes. Remove from heat; skim off any foam that may have formed on top. Pour berry mixture into sterilized pint or half-pint jars and seal. Process for 15 minutes in a boiling water bath or freeze.