Blog - Page 10 of 12 - Julia's Edible Weeds

Spring Clean Smoothie

September 1, 2013

Greetings everyone,

Farleigh Drive

Spring is definitely here on the farm where I’m living with daffodils and some rhododendrons out along the drive. They look so vibrant and bright, revealing that the season has changed and everything is starting to burst forth.

This is also true in the ‘weed’ world as you’ll notice, all the weeds are looking very lush at the moment. It’s an excellent time to make a smoothie using plants that have suddenly gone crazy with longer daylight hours and warmer temperatures. They’ll help you have a good old clean out of your system as we move out of winter and provide necessary minerals and vitamins, fibre, anitoxidants, enzymes and cleansing chlorophyll.

This morning I picked a selection for a recipe for a:

Spring Clean Smoothie

Spring Clean Green

Cleavers (left) cleans lymph & blood; Chickweed (top left) nourishing, calming, strenghtening, Ca & Vit C; Herb Robert (second from left) immune builder, energy giver, oxygen carrier; Stinging nettle (centre) blood building & blood cleansing, highly nutritious.Onion weed (second from right) antimicrobial,tonic, sulphur; Speedwell (bottom centre) clears excess mucus, clears sinuses. Puha (top right) Vit & mineral boost.Lemon balm (bottom right) Flavour. More information on identifying and information about each plant are in my ebook. If you don’t already have it you can purchase it for $9.95 here.

Method

Chop greens and place in the blender. I added 2 cabbage leaves as well with the stalks removed.
Add the juice of 1 large grapefruit
1/2 cup Kombucha (this is the webpage of my friend Jane who does workshops on Probiotic Cultures)
2 cups water
Blend until the greens are broken down. Add 2 small bananas or 1 large, 1 apple, 1 kiwifruit (scrub off the hairs and remove top and bottom), 1 whole orange. I also added 1 Tbl chia and 1 tsp pumpkin seeds ground in a coffee grinder.
Blend again and voila you have just created a mouth watering, nutritious cleansing smoothie! Onion weed flowers and viola flower with a piece of orange to decorate your smoothie.

Enjoy!

Spring Clean Smoothie

Pesto, Herbal Vinegar, Wild Salt & Pepper

August 6, 2013

Winter Wild Edible Pesto

Big handful of wild edibles (Abundant in August during winter I used storksbill, hedge mustard & chickweed)

Storksbill, Hedge mustard & Chickweed

Juice of 1 lime

Juice of 1 lemon

1 tsp mineral rich cider vinegar (recipe below)

1 tsp wild salt and pepper (recipe below)

1/4 cup sunflower seeds

1/4 cup almonds

Pesto ingredients & finished Pesto

Place the wild edibles in a high speed blender or small food processor. Add all the other ingredients.

Turn the blender on low and use the tamper to push the ingredients onto the blade. When it has reached the desired consistency, smooth or chunky transfer to a container. label and voila Enjoy!!

To make a Herbal Vinegar

Place chopped up plant material loosely packed in a jar. (like the weight of a fairy sitting on it☺). Chopping it helps release the goodies. Some examples to use singly or in combination are comfrey, plantain, herb robert, nasturtium seeds, oxtongue, rosemary.

Fill the jar with apple cidar vinegar, completely covering the plants, let it sit a little while to let the air bubbles release and use a chop stick to poke & release any you see under the leaves. Cap the jar (placing some plastic cut to fit and overlap the jar to stop the vinegar dissolving a metal lid and contaminating your vinegar. This won’t happen to a plastic lid. Leave for 6 weeks in a cool location.

Label with the name, date and your intentions for the vinegar (think of Masaru Emoto and his work on the memory of water – good intentions create beautiful water crystals).

After two to six weeks (depending how long you can wait) strain off the vinegar into a bottle and use to give extra depth to salad dressings, soups, pestos or sweeten it with honey and use as a daily tonic taken by the spoonful etc.

Wild Salt & Pepper; Herbal Vinegars

Wild Salt and Pepper Mix

The leaves of kawakawa Macropiper excelsum become even more spicy and peppery when dried. So it makes sense to mix it with salt and create our very own unique wild New Zealand salt and pepper mix!

200gm coarse Malborough sea salt

2 Tbsp dried kawakawa leaves

2 Tbsp dried nasturtium leaves

1 Tbsp native black harakeke or flax seeds

Use a coffee grinder to turn the dried leaves of kawakawa, nasturtium and harakeke into a powder.

Grind the salt in a coffee grinder or mortar and pestle until smooth, mix in the kawakawa, nasturtium and harakeke powders.

Store in a dry glass jar with a tight fitting lid and label.
Recipe from “Find it Eat it” by Michael Daly, Publishers: New Holland (NZ) Ltd

Low Sugar Smoothie

July 6, 2013

This green smoothie journey is so amazing! My body is leading the way. A couple of weeks ago I was having a lot of aching joints and realised something wasn’t right. I figured out I was having too much fruit sugar from the fruits I was putting in my smoothies. I did get carried away and put three bananas in a smoothie along with other fruit, which was too much for me but I’ve learnt from the experience. This prompted me to invent a smoothie that has less fruit sugar but is very refreshing and very tasty. Here is the recipe:

Juice of 1 grapefruit or 3 not so sweet mandarins
A big handful of weeds e.g. plantain, nettle, chickweed, speedwell, red dead nettle, radish tops, violet leaves, cleavers or any edible weeds you have in your garden.
Blend the juice, weeds and 2 cups water

I then added 3 ice cubes of pureed elderberries (you could use 1/2 cup frozen raspberries)
1 cup frozen blueberries (other low sugar fruit – kiwifruit, boysenberries)
1/2 large avocado

Blend it all together and you’ll find it becomes a lovely chocolate colour and beautiful smooth texture!
Yum!!

Raw Chick Chick Hummus

July 6, 2013

Chickpea preparation – Soak 2 cups chickpeas overnight in pure water. In the morning, drain and throw away the water and rinse well. They will have swollen to make at least 4 cups soaked chickpeas. Let sprout 48 hours, rinsing 2x daily until the tails are the same length as the pea itself. You must do this process to use chickpeas RAW – it is well worth it! Chickpeas are filling, nutritious, delicious and eating your chickpeas raw renders them far more nutrient dense that boiling them. However, if you prefer to do that you can cook them for this recipe as well. Sprouted chickpeas will keep months in the freezer and a week in the fridge, so sprout lots at a time and put them in the freezer until you want to make your hummus.

2 Cups Sprouted raw chickpeas
3/4 cup tahini (unhulled is more alkaline) I make my own by putting 3/4 cup whole sesame seeds in my coffee grinder. If it won’t all fit grind half at a time. It is not as oily as the bought tahini but works just as well.
2-4 cloves garlic, minced
Juice of 2 large lemons & 1 orange
1/2 cup olive oil
1 tsp sea salt
1 tsp cumin
Big handful chickweed, some nasturtium leaves, small bunch onion weed leaves & any other herb like a sprig of parsley.

Begin by food processing the chickpeas with the citrus juice until it is still slightly chunky.
Add the rest of the ingredients & process until the desired consistency.
Enjoy!!

Galinsoga

June 12, 2013

Galinsoga – Galinsoga parviflora

Description

This leafy, upright, summer annual has the common name used by my Dad ‘gallant soldier’ and is cursed as an invasive weed, yet it is valued as a pot herb in other parts of the world. I find it a pretty plant with its pointed, oval yellowish-green leaves in opposite pairs that are toothed and pointed with hairs on the leaf margins and stems. It has small flowers in clusters that have five white petals – three lobed at the tips with yellow centres called disc florets (right).

Flowering from October-April it likes to grow amongst your vegetables and flowers in cultivated land, pasture and waste places in sun and partial shade. It is named after a man called M.M. Galinsoga an 18th Century Spanish physician; parviflora is Latin for small flowers.

It is not that common all over NZ yet but once you have it in the garden it is usually there to stay. It is native to South America and known as Guascas in Colombia, being an essential ingredient in Bogota chicken and potato stew/soup called ajiaco.

Nutritional Qualities

You can use the leaves especially of young plants seen above, stems and even the flowers in smoothies, salads, stews, steamed or juiced and mixed with other juices. It is mild in flavour and can be dried for winter use. Galinsoga is another remedy (along with plantain and dock) for neutralizing the sting of nettles. It is astringent in its action and can be used to help clot the blood of cuts and wounds.

In 100gm of this plant there are 3.2g protein and 1.1g of fiber (compared to spinach which has 2.9g protein and 2.6g of fiber). It is high in calcium: 284mg per 100gm (parsley 140mg), Vitamin A or beta carotene, magnesium, potassium, zinc, B1 (thiamin), B2 (riboflavin), B3 (niacin), and Vitamin C as ascorbic acid.

In a 2007 study at the University of KwaZulu-Natal, Durban, South Africa, 16 herbs were studied for possible ACE inhibitors. ACE inhibitors, which are also made synthetically by drug companies to treat high blood pressure, help prevent hypertension and cardiovascular disease. One of the herbs found to exhibit ACE inhibitors and so help improve blood flow was Galinsoga parviflora or guascas. (Chenopodium album or Fat Hen was another) Recent studies have also demonstrated the antioxidants and phenolic compounds present in guascas can inhibit high blood sugar levels or hyperglysemia and also hypertension associated with type 2 diabetes. Source:

http://herbs-herbal-supplements.knoji.com/herbs-guascas-or-gallant-soldier-history-culinary-uses-and-nutrition/

The photo right shows a thick patch of galinsoga with Circulation smoothie in the middle

Circulation Booster Smoothie

May 1, 2013

Circulation Booster Smoothie with Gingko, Galensoga and Dandelion

Did you know you can add gingko leaves to your smoothie. Gingko is used for numerous health complaints because of its antifungal, antioxidant, antitussive (relieves or suppresses coughing), astringent, circulatory stimulant, expectorant, kidney tonic, rejuvenating and sedative properties. Its most powerful effect is on the circulatory system and you will probably have heard of its positive effect on memory because it dilates the capillaries which increases blood circulation and oxygen levels in the body, hence increasing your brain function. It is also known to help prevent clotting because it acts like aspirin to thin the blood. (If you are on blood thinners check with your GP about taking Gingko).

I combined a handful of gingko leaves with a handful of galensoga and dandelion leaves. Galensoga contains lots of protein: 3.2g in 100gm (higher than spinach which has 2.9g protein in 100gms), calcium: 284g per 100gm (parsley 140gm), Vitamin A, magnesium, potassium, zinc, B1, B2, B3 and Vitamin C.

In a 2007 study at the University of Kwa-Zulu, Durban, South Africa, 16 herbs were studied for possible ACE inhibitors. ACE inhibitors, which are also made synthetically by drug companies to treat high blood pressure, help prevent hypertension and cardiovascular disease. One of the herbs found to exhibit ACE inhibitors and so help improve blood flow was Galinsoga parviflora or guascas.

Dandelion leaves contain high amounts of Vitamins A, B and C, potassium, calcium, iron, phosphorous, and other minerals. They also contain protein 19-32% in 100g. That is an impressive amount just from green leaves.

Dandelion leaves are bitter which improves and stimulates digestion. They also help lower cholesterol levels, and increase blood and lymph circulation. Dandelion is also well known for being highly medicinal for the liver, gallbladder and kidneys.

On the right is the whizzed up smoothie in a field of galensoga. It tasted rich, creamy and delicious and my circulatory system got a buzz!!

Here is the recipe:

1 handful of fresh gingko leaves
1handful of fresh galensoga leaves
1 smal handful of dandelion leaves
1/2 green apple cucumber
1 green apple
2 small bananas
4 feijoas
2 cardamon pods freshly ground
1 tsp chia seeds ground with 2 tsp pumpkin seeds in a coffee grinder
2 cups water

Place the greens in the blender chopped up a bit
Add the water and blend.
Add the cucumber and fruit, ground chia, pumpkin seeds and cardamon pods.
Blend again and enjoy! Mmmm

Short Film: The Woman Who Eats Weeds

April 18, 2013

Greetings everyone,

Exciting news that I’ve had a little movie made about my work and my love of weeds and eating them. Aaron Smart a professional film maker has created this lovely little film which was entered in the Byron Bay Film Festival and which made the first cut. Unfortunately it didn’t win a prize but I think he has done a fantastic job. Just click on the picture and you will be able to watch it.

Purslane Weed Pesto & Cashew Mayonnaise

February 5, 2013

Purslane – Portulaca oleracea

Description

This has to be one of the least appreciated edible weeds with huge hidden benefits. It has 4mg per gram of Omega-3 fatty acid, compared to .89mg in spinach, so I had to include this gem. Purslane is a bit like a succulent with fleshy, hairless, rounded leaves growing on reddish, branched stems. It is an annual that spreads over the ground, only in summer and autumn and is killed by frost. It grows in dry waste places, gardens, farm gateways and yards and bare ground.

Nutritional qualities

Purslane has been used as a food and medicine for at least 2000 years. It is high time we rediscover this soothing, healing plant used for high blood pressure, anaemia, rickets, diabetes, blood disorders (its red stem is a clue that purslane is good for the blood) and fevers. It is a good source of thiamin, niacin, Vitamin B6 and folate, and a very good source of Vitamin A in the form of carotenes, Vitamin C, riboflavin, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

I recently made a new pesto using purslane. I included amaranth and sweet basil. It was very tasty.

Here is the recipe

Purslane Weed Pesto
handful of purslane sprigs (stems and leaves washed)
3-4 sprigs amaranth with or without seed heads
sweet basil sprigs
2 sprigs galensoga
(can substitute NZ spinach or use more basil if you don’t have these weeds
3 cloves garlic
1/4 cup sunflower seeds
olive oil
1/4 tsp salt
Method
Process the sunflower seeds and add the garlic cloves.
Add the green leaves and pour on 2T olive oil and more if needed to make it moist and bind together.

Cashew Mayonnaise (from The Raw Chef Academy)
1 cup cashews
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons chopped onion
1/4 cup water
1/2 teaspoon agave nectar (I used honey)

Blend all ingredients in a high speed blender until smooth.

Slice cucumber, spread cashew mayo and then weed pesto on top as in the photo above.

Amaranth, Raspberry Smoothie

January 19, 2013

I invite you to try this new smoothie recipe I have created with amaranth, galinsoga, raspberries and other greens growing abundantly in summer.

Greens for smoothie

Amaranth, Raspberry Smoothie

Several stems of carrot greens

6 stems amaranth (see below for more information)

2 stalks of kale

2 stems of galinsoga (see below for more information)

small comfrey leaf

5 sprigs of lemon balm

5 herb robert leaves (for providing oxygen to cells. I’ve written about this in the ebook)

1 cup late season raspberries (thanks Dad) or other berry

2 tsp freshly ground chia (ground to release omega 3s)

2 bananas

1/2 large or 1 whole small apple cucumber

2 cups water

Blend greens well then add the fruit, cucumber and chia. Blend again for longer to break down the raspberry seeds. It turns into the colour of chocolate and even tasted like a light, thick chocolate milkshake. Maybe it was wishful thinking?

Health, light and joy to you!

Amaranth, Raspberry Smoothie

Amaranth

Amaranth leaves are loaded with nutrition. For example amaranth leaves contain three times more calcium and three times more niacin (Vitamin B3) than spinach leaves. (Or twenty times more calcium and seven times more iron than lettuce). Amaranth leaves are an excellent source of Vitamin A in the form of antioxidant carotenoids, iron, calcium, protein, Vitamin C Vitamin K, Riboflavin, Vitamin B6, magnesium, phosphorus, potassium, zinc,copper and manganese.

Galinsoga

You can use the leaves, stems and even the flowers in smoothies, salads, stews, steamed or juiced and mixed with other juices. It is mild in flavour and can be dried for winter use. Galinsoga is another remedy (along with plantain and dock) for neutralizing the sting of nettles. It is astringent in its action and can be used to help clot the blood of cuts and wounds.

Wild & Tame Strawberry Smoothie

October 14, 2012

A fresh spring smoothie using red coloured greens and fruits. The two wild varieties of strawberry Alpine – non creeping with white flowers and sweet, tasty fruit and Indian, which has long runners, yellow flowers and round, red tasteless fruit are very lush at the moment and covered in flowers and fruits. I thought it would be cool to use them and the leaves along with the first cultivated strawberries (I had to buy them, mine aren’t ready yet) in a smoothie.

Indian Strawberry – tasteless fruit

Alpine Strawberry – tasty, sweet fruit

Wild & Tame Strawberry Smoothie

Handful of a mix of Indian, Alpine and cultivated strawberry leaves (remove the stems as they’re tough)
Handful of beetroot leaves and stems (for red colour)
Several stems of red dead nettle, with its pink flowers
5 leaves of wall lettuce, reddish colour on the back of the top part of the leaf
5 leaves of Herb Robert with red stems and pink flowers (I’ll be writing about this plant soon)
red nasturtium flowers and several leaves
I also added a few celery leaves and some small kale leaves (optional non red extra!)

Put all the leaves and flowers in the blender
Add 2-3 cups water (depending how many people you’re feeding & how thick you like it)
Once blended add
1 punnet of strawberries
1 red apple
2 kiwi fruit
2 bananas

Enjoy!

Wild & Tame Strawberry Smoothie

Wild & Tame Strawberry Smoothie Ingredients